Posts tagged ‘Carrots’

December 2, 2011

Food: Asian Striped Beet and Carrot Salad.

I know. This looks amazing. It tastes amazing too.

Summer Salad, you say?

They are root vegetables so I am in the right season. When I look at this I think of summer though..but back to winter because these striped beets remember me of Christmas. Yes, I’ve had a lot of coffee today.

And to clarify, the beets are not Asian. The salad is Asian because of the sesame oil and the rice wine vinegar. I don’t want you going to the grocery store and asking for Asian beets. That would just be awkward.

This picture above is a bit blurring in spots, but look at where it is focused. The layers of beets! This makes me smile.

Asian Striped Beet and Carrot Salad

adapted from Epicurious

Yield – 2 large salads or 4 side salads


  • 2 tablespoons hazelnuts, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon grape seed oil
  • splash of rice wine vinegar
  • 1 1/2 tablespoons sesame oil
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 small-medium striped beets, cleaned and peeled
  • 1 medium carrot, peeled
  • 1/4 cup loosely packed flat-leaf parsley


1. In a small bowl, combine hazelnuts through sesame oil. Mix to combine. Add pepper and salt to taste.

2. Using a mandoline on the thinnest setting, slice beets and carrots. Add sliced vegetables to dressing mixture. Toss gently with hands (or spoon). Add chopped parsley.

3. Let sit a free minutes before serving. Can be made the day before serving – the flavors are all the more developed.



June 20, 2011

Food: Creamy Carrot, Ginger and Sweet Potato Soup.

Yes, it is Summer. And yes, I made a traditional Fall/Winter soup. I am breaking the rules over here.

It must have been the cooler nights with thunderstorms that made me think to make this. Or that I had lots of carrots and a couple sweet potatoes in my kitchen. Either way, this soup is delicious.

I am usually not the biggest fan of blended or pureed soups but I’ve got to tell you, this one works for me. The ginger is the best addition; it marries so well with the carrots and sweet potatoes and adds so much freshness.

I chose to blend mine pretty fine, but you could blend half of it to keep a more chunky overall consistency.

Creamy Carrot, Ginger and Sweet Potato Soup

Adapted from Cooking Light


  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 – 2 teaspoon minced ginger
  • 4 3/4 cups sweet potatoes, peeled and cubed
  • 3 1/2 cups water
  • 3 cups chicken stock
  • 3 cups carrots, chopped
  • 1/4 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • to garnish: sour cream, parsley, chives


1. Melt 1 tablespoon of butter in a large dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon, nutmeg and ginger.

2. Move the onion mixture to the side of the pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high heat and cook 1 minute or until the butter browns. Add sweet potatoes, 3 1/2 cups water, broth and carrots and bring to a boil.

3. Cover and reduce heat. Simmer for 25 minutes; vegetables should be tender.

4. Place half of soup mixture in a blender. Blend until smooth. Pour into a large bowl and repeat procedure with remaining soup. Stir in half and half, salt, and pepper.

5. Serve with about 2 teaspoons of sour cream or yogurt on top. Parsley or Cilantro are nice touches of green to the garnish too.

April 12, 2011

Food: Chicken Curry.

Curry seems to be my go to quick and easy dinner. Well, chicken these days seems to be my go to quick and easy dinner. I’ve been making a lot of chicken these days….here, here and here.

Anyway, curry is so comforting. So on a cold Spring Colorado evening this did the trick.

We had left over white jasmine rice so it made it even easier to whip together.

This makes enough for 2 medium to large servings with plenty for lunch leftovers!

Chicken Curry


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 teaspoon Tikka Masala
  • 1 tablespoon Red Thai Curry (salt free)
  • 4-5 carrots, peeled and cut into chunks on the diagonal
  • 3/4 cup stock (chicken or vegetable)
  • 1 13.5 oz can of Coconut Milk
  • 1 tablespoon medium Yellow Curry powder
  • 2 chicken breasts, diced (thighs could be used too)
  • 2 teaspoons salt
  • 1 heaping teaspoon pepper
  • 1/2 frozen green peas
  • cornstarch – if needed to make things more thick
  • chopped parsley or cilantro, for garnish

1. In medium sized pot (that has a lid), saute onion in olive oil on medium heat for 3-4 minutes. Don’t want them to burn, just want them to become soft.

2. Add Tikka Masala, Red Thai Curry and carrots. Stir to combine. Pour in stock and half of the can of coconut milk. Put the lid on and cook for 5 minutes.

3. The carrots should now be slightly soft but not mushy. Add the rest of the coconut milk, yellow curry powder, diced chicken breast, salt and pepper. Bring to a boil. Lower heat to a simmer- cover the pot but leave a little air vent (just tilt the lid). Cook for 12 minutes or until chicken is cooked through.

4. Remove from heat. Add frozen green peas. Stir to combine- they will cook in no time in the broth.

Side note- if the stock/coconut milk liquid is too thin for your liking, ladle about 3/4 a cup of the hot liquid into a small bowl or cup and add 1-2 tablespoons of cornstarch- stirring to combine. Then add that mixture to the pot. This will thicken things up nicely.

5. Garnish with chopped parsley or cilantro. Serve with jasmine white rice.

**I used a Le Creuset pot. They are the best pots that I’ve ever cooked with. They heat up quickly and evenly. I was not paid by Le Creuset to say this.

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