Tag Archives: carrot

Sweet Potato Lentil Stew

22 Apr

photoThis weekend, I was a single girl (woohoo!) with Rafe at home in South Carolina. True to form, however, I didn’t do much out of the normal. In fact, as usual, most of the weekend was spent either at the gym, out on the deck, or in the kitchen. The weather was beautiful (sunny but brisk, with a slight wind) and on Saturday I went for a nice like (11 miles) run in the neighborhood and around Rice University to prepare myself for next weekend’s Nashville half-marathon.

I adapted a Gwyneth Paltrow recipe to make this pretty amazing veggie entree. In the future, I might add pork/ham to give it a little more savoriness or body. This would be good for a side dish, or a main, as we ate it last night…

With all the good things in lentils, this might become a regular in our household.

There are a few awesome things about lentils, and I’ll just name a few:

  1. 18g of protein per cup! That is a ton of awesome protein to build lean muscle.
  2. Only 230 calories in a cup, much lower than animal proteins.
  3. Contains nearly half of the fiber we’re supposed to get every day.
  4. Iron. A cup contains nearly 40% of the RDA value for iron.

Ingredients

  • 2 sweet potatoes, peeled and chopped into 1/2″ cubes
  • 1 1/2 tbsp olive oil (with sweet potatoes)
  • 1 tbsp maple syrup
  • 1 tbsp olive oil (with lentils)
  • 1/2 yellow onion
  • 2 pinches of chili flakes
  • 2 tsp chopped oregano
  • 2 tsp chopped thyme
  • 4 carrots, peeled and coarsely chopped (samish size as the sweet potatoes)
  • 1 clove garlic
  • 14 oz dried lentils (~2.5 c)
  • 2 tsp salt

Method

  • Heat oven to 400, toss sweet potatoes with olive oil and maple syrup, add a little salt and pepper to coat. Roast in middle of the oven for 25 min, until fork goes into cubes easily.
  • Heat large saucepan over medium, coating with olive oil. When warm, saute onion with herbs, garlic, and chili until glassy (~5 min). Add in carrot, stirring occasionally.
  • Add bag of lentils in, and add 5 cups of cold water. Bring to a boil, then turn heat to low and simmer, covered, for ~40 min or until lentils have soaked up most of the water and are soft.
  • Add sweet potatoes into the lentil mixture.
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Light Thai Carrot Coconut Soup

13 Jun

Leftovers, leftovers. We had waaaaaaay too many baby carrots leftover from the finger/dipping foods from our pool party this past Sat. But the problem is, I actually strongly dislike the taste and texture of raw carrots. Crap. What does one do with a lb of baby carrots?!

Umm. SOUP. Soup manages to turn pretty meeeh vegetables into most excellent– and quite healthy– dinner options. I took this recipe and made it a bit lighter.

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 inch cube ginger, chopped
  • 1 onion, chopped
  • 1 lb baby carrots
  • 2 tsp red curry paste
  • 1/2 c low sodium chicken broth
  • ~2 c coconut milk (I used SoDelicious brand, not the canned milk for a slightly lighter texture)
  • 1/3 c fat-free vanilla yogurt, plus more for garnishing
  • dash vanilla
  • chopped fresh mint leaves, for garnish

Method

  • Heat oil in medium saucepan on med-high. Toss in garlic, ginger, and onion. Stir and cook until onions are glassy.
  • Dump in all the carrots. Say goodbye to your leftovers. Add red curry paste and mix around a bit. Pour in the broth and coconut milk, so that the milks just cover the height of the carrots in the pot.
  • Simmer with lid nearly shut until carrots are tender and break up easily when you press into them with a wooden spoon, ~20 min.
  • Blend either with hand immersion blender or blender (in batches) until smooth. Add yogurt and vanilla, stirring until smooth.
  • Serve hot with a dollop of yogurt and top with mint.
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Carrot Cake Pancakes

17 Mar

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Saturday morning, and the sun has been streaming into our bedroom. I absolutely love the fact that spring in Houston is sort of what summer is in, say, the Northeast. Today’s high will be around 80, and already it’s got to be 73ish. Slept in until 8ish, then started rooting around the kitchen for breakfast. We still have some carrots in the fridge, so I decided to make essentially a pancake version of the carrot cake cookies I made the other day.

I ate mine with butter and honey drizzled on top, which was very close to heaven.

Ingredients

  • 1 1/4 c whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ground ginger
  • dash salt
  • 1/4 c brown sugar
  • 1/2 c fat-free plain yogurt
  • 1/2 to 3/4 c milk (I used 2% but skim should work fine too)
  • 1 tbsp canola
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1 c finely grated carrot (I used the microplane to get it tiny, since I prefer carrot when you can’t really tell it’s carrot!)
  • zest of one orange
  • 1/4 c chopped walnuts
  • 1/3 c raisins

Instructions

  • Whisk dry ingredients together in medium bowl (flour, baking powder, spices, salt).
  • Whisk together wet ingredients in separate large bowl (brown sugar, yogurt, milk, canola, vanilla, eggs). Slowly mix the dry into the wet ingredients. Once combined, fold in the carrot, zest, walnuts, and raisins. Add a splash more milk if the mixture is too thick (should be slightly thicker than regular pancake batter).
  • Cook on pancake skillet like regular pancakes, but keep them relatively thin on the skillet (if too “tall” you’ll have trouble flipping them, like I did)…
  • Serve immediately with little pads of butter and drizzle of honey on top!
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Carrot Cake Cookies

16 Mar

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Made these last Sunday to take to work as snacks all week long… This photo is from my mid-afternoon snack yesterday on the 41st floor. Tasty little morsels, I tell ya. While I really dislike raw carrots, there is something delicious and quite amazing about cooked/baked carrots. I adapted this from a good old Martha Stewart recipe— her’s called for a frosting filling, which I chose to do without. The little carrot cake cupcakes don’t need it!

Ingredients

  • 1 stick unsalted butter, melted in the microwave
  • 1/2 cup brown sugar
  • 3 tbsp splenda sugar blend (or 1/4 c regular sugar)
  • 1 egg
  • 1/2 c regular flour
  • 1/4 c whole wheat flour
  • 2 tsp powdered ginger
  • pinch of salt
  • 1 c old-fashioned oats (don’t use quick oats!)
  • 3/4 c. finely grated, peeled carrots (about 3 or 4)
  • 1/3 to 1/2 c raisins

Instructions

  • Preheat at 350 degrees.
  • Whisk butter, sugars, and egg together (or use electric beater) in a large bowl.
  • In a separate bowl, whisk dry ingredients (flour, ginger, salt).
  • Add dry into wet ingredients until combined. Then mix in oats, carrot, and raisins.
  • Drop onto parchment or silpat sheets onto baking sheets. I like to make the cookies big (2 tbsp of dough each); you might want to make them smaller. Bake for ~15 min or until crisp.

Carrot Cake Cupcakes

22 Feb

This recipe totally brings out the carrot cake lover in us all. And with a higher ratio of frosting to cake than in a normal cake, it is so much tastier. These cupcakes were brilliant when still warm.  Adapted from Martha’s recipe here.

My best practice for cupcake eating is to eat the top first (the part with the frosting), and then with the remaining frosting, re-frost the bottom, so you can enjoy that first-bite glory all over again.

I thoroughly enjoy nutmeg and all-spice, and I like the exotic flavor cardamom gives things, but spice to your own tastes.

Cupcakes Ingredients

  • 1 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. all spice
  • 1/2 tsp. nutmeg
  • dash cardamom
  • 3/4 c. unsalted butter, melted
  • 1 c. light brown sugar
  • 1 egg
  • 2 tbsp. plain low-fat yogurt
  • 1/4 tsp. vanilla
  • 5 peeled and grated carrots
  • Cupcakes Method

    1. Preheat oven to 375 degrees.
    2. In a large bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
    3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined.
    4. Pour into cupcake tin (into papers!). Bake 20 to 25 min.

    Frosting Ingredients

  • 5 oz. light cream cheese
  • 1/3 stick unsalted butter (room temp)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • Frosting Method

    1. Using an electric beater, beat cream cheese, butter, and confectioners’ sugar .
    2. Beat in vanilla.

    Enjoy deliciousness.