Cooking with Carrots
1. Beef and Carrot Stew with Beer
Serves: 6
2 tbs, peanut oil
1 3-lb. boneless beef chuck roast, cut into 1 1/2-inch chunks
2 cups chopped onion
4 garlic cloves, smashed with a knife
4 tsp. chopped fresh sage and rosemary
2 tbs. tomato paste
2 tbs. all-purpose flour
1 12-ounce bottle of dark beer like a stout
1 14-ounce can beef broth, low sodium
1 lb. baby carrots with greens attached, and peeled
Heat the oil in a large pot over medium high heat. Sprinkle the beef with salt and pepper. Working in batches, add to the pot and sauté until they are browned, should take about 8 minutes per batch. Transfer to a bowl and add the onions, garlic and herbs. Sprinkle with salt and pepper. Reduce the heat to medium and sauté the onion till it begins to soften, about 5 minutes. Add the tomato paste and flour and stir for 1 minute. Add the beef and stir until thick and smooth, scraping the up the browned bits about 2 minutes. Add the broth and then the beef with any juices. Bring to a simmer. Cover partially and reduce the heat to medium-low, simmer for 45 minutes. Add carrots and simmer partially covered until the beef and carrots are tender, stirring occasionally about 45 minutes. Remove from heat and season with salt and pepper before serving.
2. Carrot Salad with Creamy Lemon, and Chive Dressing
Serves: 4 to 6
2 tbs, fresh lemon juice
1 tsp. honey
3 tbs., extra-virgin olive oil
3/4 cup plain while-milk yogurt (Such as Greek-style)
3 cups chopped fresh grated peeled carrots (about 15 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced almonds, toasted
Whisk lemon juice and honey in a medium bowl. Gradually add the oil then the yogurt. Mix in the carrots and chives. Season with salt and pepper. Sprinkle the almonds over the salad and serve.
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Earthly Eating Recipe
Maple-Glazed Bundt Cakes
Makes: 6 cakes
Canola Cooking Spray
1 cup unbleached all-=purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 large egg
1/2 cup vanilla or plain yogurt
1 tsp. vanilla extract
1/3 cup pure maple syrup
4 tbs. canola oil or melted unsalted butter
*for the maple glaze:
1/2 cup powdered sugar, sifted
2 tbs, pure maple syrup
Preheat the oven to 400 degrees and coat a 6-section mini Bundt cake pan with cooking spray. In a medium bowl sift together the flour, baking powder, baking soda, salt and nutmeg. In another bowl, whisk together the egg, yogurt, vanilla, maple syrup and oil. Make a small well in the center of the dry ingredients. Pour wet ingredients into the well and stir until the wet ingredients are moistened, but still a little lumpy. Don not over mix this.
Divide the batter in the Bundt pans and bake about 18-20 minutes or until golden brown and a toothpick inserted in the center of the cakes comes out clean. Cool cake in the pan on a rack for a few minutes then turn out of the pan and cool completely on the rack.
Drizzle the glaze over the cooled cakes and serve.
Happy Eating!
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