Breakfast Carrot Muffins

I found a few carrot bread recipes and altered them to create these Breakfast Carrot Muffins.  What a yummy breakfast!  Sweet, spicy, moist and pretty.  I make no claims on their healthiness.  Perfect to grab on the go or a cute complement to your breakfast plate.  I also added a bunch of holiday spices because it is the holidays after all and, as a result, those spices are always out on my counter.

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
3 eggs
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup canola oil
1/2 tsp. vanilla extract
fresh zest of one orange
1 1/2 cups shredded carrots (although I think next time I'll add more)

Preheat the oven to 350 degrees.  Butter or spray the muffin pan.  (When they're done, taking them out takes a little shimmying and leaves a bit of clean up but I prefer that to the cupcake liner look.  I already have enough difficulty convincing people that these aren't for dessert!) 

In a mixing bowl, beat the eggs with the sugars until smooth.  Add the oil in increments and beat at high speed about 2 minutes.  Beat in vanilla and orange zest.  Fold in the shredded carrots.

In a separate bowl, combine all dry ingredients.  Add dry ingredients to the mixing bowl and beat on low just until mixed.  Divide into cupcake liners, filling about 2/3.  Bake in the oven for 30 minutes, or until a toothpick comes out clean.  Let cool for 5 minutes in the muffin pan.  Enjoy!

Gingersnap Cookies

While I love my Carrot Challenge, I also love to make desserts.  I tried this amazing recipe the other week and had to share them.  Woot woot for yummy yummy Gingersnap Cookies!  I took a few very small liberties with this recipe, but it turned out deliciously.  I actually made them for my boyfriend's Christmas party but he had one and said they were so good, he didn't want to share them!  So I made the carrot cookies for him instead (see "Upgrade Project: Carrot Cookies").

So, my liberties: I tossed in a bit more ginger and cinnamon than it requested and a pinch each of nutmeg, cloves and even a bit of allspice.  I also didn't have molasses so I made a thickened honey to replace it.  I just heated up a teflon pan, poured in honey and brown sugar, mixed it up, and let it cool.  Once it cools, it should be a thickly flowing sugary mass. 

What I don't get is how these cookies were supposed to be "snappy."  Although I highly recommend them soft and as directed, if you want the traditional crispiness then you'll probably have to flatten 1/2" balls of dough to promote the slim cookie form.  These cookies went so quickly, but next time I think I'll try and make them a bit spicier, with black pepper and cayenne pepper to add a little extra adult kick.

Cheese & Carrot Biscuits... For Humans!

Continuing on with the carrot marathon, with everything I make I'm always thinking of how to incorporate carrots.  I was sick last week so everything I ate tasted like nothing and, of course, that's when I get cravings for the unhealthiest food, so desperate am I to get some flavor through my lips.  Finally I felt well enough to make fried chicken and what goes better with fried chicken than biscuits?  Yum!

So I searched for a Carrot & Cheese Biscuits recipe.  Apparently, it's a very popular doggie treat.  I couldn't find a recipe for human consumption!  That was kind of embarrassing-- was my experimental concoction too weird for people to eat?

I decided just to add carrots to a good biscuits recipe instead.  I found this Gastronomer Blog recipe and thought it was simple enough since it doesn't require buttermilk (which I don't stock) or shortening (which I'd run out of).  Gastronomer's post was an attempt to uncover the secret to Jim 'N Nick's Cheese Biscuits.  According to others, I don't think he succeeded but having never had them, I think these are quite tasty anyway.  I simply added one cup of grated carrots.  I slightly steamed them too, just because I happened to be simmering a pot of stock nearby.  Instead of using milk, which I rarely keep, I used rice milk which I believe made them a bit sweeter but possibly rise a little less.  That didn't bother me too much though, because I didn't have my muffin pan at the time either and just laid globs of dough on aluminum foil.  Looks aren't what I'm going for; taste is. 

Wow it was delicious.  Like, wow.  The small pieces of carrot added such a crunch and extra sweetness, so much that they could have been dessert.  They pop while you chew, much like corn.  Maybe I'll add cooked corn to the batter next time too and lower the sugar a bit.  I really recommend this special colorful crunchy twist!  My boyfriend kept repeating how good they were and his bread:meat ratio was way off.  Hey, more chicken for me!

Upgrade Project: Carrot Cookies

I found this Carrot Cookie recipe and decided to try it.  The texture of the cookie is simply amazing and so soft (which I suppose is the reason for such high ratings), but it tastes like absolutely nothing.  It is the perfect example of a misleading rating system.  I have included it here however because I felt it deserves some attention for its texture.  The cup of shortening makes all the difference (I used Earth Balance's Vegan Shortening).  It was my first time using shortening for cookies and I'll definitely try it again... just not with this recipe!  Here is how I upgraded the poor unwanted dough to make something a little more tasty:

I kept adding more stuff to it and baking the new variations in separate batches.  I ended up with about 5 different sets of 10 cookies.  First I doubled the sugar.  That didn't make much of a difference.  Then I added chocolate chips and raisins.  Yummy, but not enough unless I wanted to use all my chocolate chips to add enough flavor.  Then came crushed walnuts.  Better...  Then a dusting of sugar, nutmeg and cinnamon over the cookie before baking.

My boyfriend took them to a holiday party and they went pretty quickly, he said, but I'm sure the presence of alcohol had a part in the good reviews he received.  They were okay, but more because of the texture and how interesting they looked.  When using chocolate chips, I put 3/4 in the dough and keep 1/4 separately.  Then when I make my dough balls, I'll plop 4-5 chips per cookie so they stay on top and make polka dots.

Carrot Cake

I broke my mixer the other day, so new recipes have been slow-coming.  This Carrot Cake is from The Gardener's Table, my bible book of the cycle of gardening, cooking and composting.  I love it.  Here is the recipe. 

Side note: I did not make two layers of cake-- I just sliced one layer through the middle and halved my icing, so my cake is only half of what this recipe produces. 

1 1/2 cups vegetable oil
2 cups granulated sugar
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated carrots
1/2 cup raisins
1 cup chopped walnuts

Icing: blend together 8 ounces cream cheese at room temperature, 1/2 cup unsalted butter at room temperature, 4 cups sifted confectioner's sugar, 1 teaspoon vanilla extract and milk, as needed.

1. Preheat the oven to 325 degrees.  Grease, flour and line two 9-inch round cake pans with parchment paper.
2.  In a large bowl, combine the oil and sugar.  Beat in the eggs until well blended, about 1 minute.  Combine the dry ingredients together and add to the oil mixture.  Mix until incorporated and add the carrots, raisins and walnuts.  Mix again.
3.  Pour the batter into the prepared pans.  Bake for 30 minutes, or until springy to the touch.  While cakes cool, make the icing.  Beat until light and fluffy and spreadable.
4.  Depan when cakes are cool, then freeze the layers.  After 30 minutes, remove layers from freezer and, if necessary, level the tops by trimming with a large, serrated knife. 
5.  Lay one layer, leveled side up, on a large dish.  Spread top with 1 cup icing and place the other layer, cut-side down, on top.  Skim coat the entire cake with a very thin layer of the cream cheese icing.  Refrigerate for 30 minutes to let the icing harden.
6.  Ice the rest of the cake.  It will last for 3 days in the fridge.

This is a very moist cake, with a perfect balance of delicious icing, raisins, carrots and nuts.  Enjoy!

Moroccan Carrot Dip

This Moroccan Carrot Dip sounded especially interesting after I kept browsing through the same old carrot recipes over and over online.  The best part?  All you really need is carrots.  Of course there are other ingredients, but they are all things which you should have.   My "Stocking Up" guide, which I'm currently working on, will offer a list of everything that I keep ready at the helm.  Cayenne pepper, cumin, paprika and ground ginger?  Red wine vinegar, olive oil and garlic?  I've got all of that almost on a continual basis.  Trust me, they come in handy and there is little risk of any of these ingredients expiring.  Because of that, this recipe is a cinch!

It's quite delicious too.  It has a slight sourness from the vinegar but the spices and olive oil really balance it out.  A similar recipe I found includes chili paste instead of the paprika and cayenne pepper.  I imagine that's a bit spicier than what this recipe produces.  I didn't find the olives too necessary, but I had them from a previous olive hummus, so I added them in.  There were more chips but my boyfriend ate half the plate before I could take a picture.  It, along with my Spiced Carrot Dip, also works well as a spread.

Curried Carrot Soup (Rachel Ray)

I struggled to find a tasty carrot soup, making three different recipe versions before I decided to try Rachel Ray's Curried Carrot Soup.  It's a winner!

Her recipe describes how to decorate it as a spider web, probably to attract children.  However, I think the curry makes it quite spicy so do a taste check before the children have at it.  On the other hand, the curry adds a nice spice and warmth to the throat and tummy, perfect for a cold night, which it certainly is now!  The sour cream is a great last touch, but it's also not totally necessary so don't sweat running to the store for it. 

Rachel Ray hasn't failed me yet.  I'm so glad her recipe was a success!  I hope you like it too :)

Spiced Carrot Dip

This Spiced Carrot Dip from the Blender Girl looked easy and, more importantly, I had all the ingredients I needed to make it.  I think I added a bit too much garlic, but my boyfriend went nuts over it.  I highly recommend it as a healthy after-dinner snack.

I had left over wonton skins from some gyoza dumplings I made, so I tossed them in the oven for some fat-free wonton chips to eat with the dip.  Delicious!

Carrot "Slaw"

I tried this Classic Carrot Salad from Simply Recipes the other day.  It grew on me as a refreshing little snack.   Though I can't see it fitting into a dinner, this carrot "slaw" and baked chicken tenders would make an easy, nutritious lunch for the kids.

I try not to use mayonnaise unless I really have to, so I used about half what the recipe called for.  I would also suggest adding chopped walnuts.  Otherwise, the apple and raisins add an interesting texture and flavor to this snack.

This fancier version calls for celery, coconut and sour cream.  If you've got these ingredients handy, go for it, but since the purpose of this blog is to help you cook up what you've already got in the kitchen, I chose the simpler route.

Roasted Carrots and Zucchini Salad

Again looking for those pretty complements to the carrot, I had some zucchini left over from a random purchase and decided to make a healthy Roasted Carrot and Zucchini Salad.

The first thought that comes to mind is 'yay, I get to use herbs!"  This really is an easy-improv kind of dish.  The carrots will be crunchier than the zucchini, so if you want them a little more similar, just half-coin the carrots.  I just coined as much veggies as I needed into a big baking dish, threw in some olive oil, salt, dried herbs and spices, put the lid on, and shook it.  Some dried herbs and spices I recommend: rosemary, parsley, cayenne, chile pepper, garlic, fennel, onion, and the list goes on.  My favorite part of cooking vegetables is the fast orchestration of seasoning a dish that you'll get to enjoy very soon.

Toss in a 400 degree pre-heated oven for 25-30 minutes, according to how you like it.  While it's cooking, go pick whatever fresh herbs you have, such as mint, thyme, green onion, oregano, basil, cilantro, and dill and chop 'em up.  Toss with the roasted veggies.  Dress with lemon juice or balsamic vinegar for a tangier roasted salad.  Enjoy!

Sweet Carrot Salsas

Carrots in my salsa?!  Yes.  They add great color and crunch to a regular tomato salsa.  But if you want a sweet somethin' somethin' to go with your chips, carrots are a great option.  I threw this one together before our movie night, when I knew I'd have the munchies. 

Combine equal parts chopped carrots (you can grate, but I like the crunch), mango, red pepper and sweet onion.  I added about 1/4 cup of lime juice, some taco seasoning, and a tablespoon of fresh thyme. 

Improvise according to what you have.  I found other recipes with pineapple and papaya, but why stop there?  Try sweet carrot salsa variations with apples, beets, radishes or cranberries.

Coconut Milk Thai Pasta with Chicken & Carrots

This is such an amazing and unique recipe that I had to bring it to your attention, even though it is only loosely tied to my carrot streak.  After using half a can of coconut milk for a carrot soup that I was trying to doctor up (to no avail, sadly) I looked for another interesting recipe to use the rest of the milk.  I stumbled upon this fabulously unique Coconut Milk Thai Pasta Sauce recipe.  

It attracted me because it doesn't require much-- of its ingredients list, probably lime, cilantro and jalapeno are the only items you may not have readily at hand.  I coincidentally did.  (HINT: this would be a great way to use leftover guacamole ingredients!!) 

As it recommends, I used it as a sauce/dressing over some Capellini pasta.  I complemented it with this Martha Stewart Baked Chicken and Carrots recipe to continue with my carrot theme.  I didn't have scallions, so I just chopped up some onions instead and added a generous amount of taco seasoning.  Guilty as charged, I essentially didn't follow the vegetable half of the recipe, except the temperature and length of time in the oven.  But it came out the perfect amount of crispiness!  That shows just how improvisational veggies can be :)

Once everything was done, I had my first bite of the pasta.  Amazing!  So refreshing, with the sour lime and sweet coconut milk.  A great amount of spice and mint and ginger.  It's a side of Thai cuisine that I confess I haven't tried before.  It's a great alternative to the normal curry and pad thai faire that dominates thai recipe searches.  Happy cooking!

Carrot and Beet Salad

Another vegetable I happen to always buy with carrots is beets.  The two make an amazingly sweet, fibrous, root-y pair.  This is Carrot and Beet Salad: crunchy, yummy and very pretty!

Julienne (cut into thick matchsticks) your carrots and raw beets.  I actually just brush my carrots and beets thoroughly under running water, instead of peeling them, then julienne.  It don't think it makes a difference in taste.  After you've got all your matchsticks, steam them.  It will take about 20 to 25 minutes, depending how you like it.  Remember, it will harden a bit once cold.  Dress and top generously with mint, sweet lemon dressing (below) and extra lemon slices (if desired). 

To make this sweet lemon dressing, combine 2 tbs. olive oil, 1 tsp. dijon mustard, 2 tsp lemon juice, 1 tsp maple syrup, and a pinch salt.

Sweet Butter Carrots

Here's another carrot-only recipe.  This is on my list to make for my 7 year old niece Kelly who hates anything that tastes "green" or leafy, as she she describes.  Maybe once its softened and cooked in butter and sugar, she'll change her mind.

Since carrots are the most nutritious when steamed, steam your finger-sized carrots for 7-10 minutes.  Take the carrots out, and while they're still hot, toss them in a bowl with butter, brown sugar and a bit of salt and pepper.  It's fine served like this for a sweet dessert, but by all means, explore with your spices.  Some suggestions are pumpkin pie spice, allspice, cinnamon, nutmeg, cumin, clove, "taco seasoning," or cayenne pepper.

Carrot and Cabbage Salad

With no cooking involved, this is an arguably even easier dish!  All you need is carrots and cabbage.  Maybe it's just me, but whenever I go shopping, I just feel like carrots, cabbage and beet go together, so I that's what I have in my fridge.  This is a super simple recipe with a sweet and slightly radish-y kick from the raw cabbage.  Delicious!

Just chop your cabbage into thin strips and crumble.  Add an equal amount of shredded carrots, some lemon-mustard vinaigrette dressing, and toss.  Top with mint and more lemon, if desired.

For the lemon-mustard vinaigrette dressing, combine 1 tbs lemon juice, 1 tsp dijon-style mustard, 1 tbs balsamic vinegar, 1 tsp red wine vinegar, 2 tbs quality olive oil, salt and pepper.  This is a great sour tangy dressing to complement our sweet crunchy salad.  Yum!

Ehh... What's Up Doc?

Please excuse my unoriginal title, but I'm so excited!  I've chosen my first project vegetable: CARROTS!  These pretty orange sticks will forever conjure images of Rabbit from Winnie the Pooh or, of course, Bugs Bunny in my head. 

Just a bit about carrots: contrary to popular belief, eating carrots raw is not the most nutritious method.  Steamed carrots will actually allow the body to access the vitamin A better.  Carrots are most famous for providing carotenes, an anti-oxidant attached to improving eyesight, but I've also heard they will whiten your teeth. 

I've started off with quite a simple side dish: Roasted Carrots.  Because the sweet crunch is my favorite quality in carrots, I like to preserve it if I choose to cook my carrots.  Roasting with herbs inserts a great aroma into the vegetable without softening it to mush.  It's also incredibly easy.  Just chop up your carrots into 1 1/2 inch fingers (if some fingers are too "fat," just cut lengthwise in half).  Go out and collect some herbs (I used parsley, thyme and rosemary, chopped).  Toss carrots in olive oil, chopped herbs, salt and pepper and bake in 400 degree oven for 20 minutes.  I actually leave the rosemary on its twigs and drape it over the carrot so I can remove it easily before serving.

Viola!  You're done!  20 minutes and you have successfully cooked those carrots in the fridge, utilized your loyal herb garden, and produced a healthy side dish or snack.  This recipe is also very loose, meaning you can improvise, adjust, and add just about any seasonings or herbs you want.  Just remember that sugar-based ingredients (like honey) will burn at temperatures over 350 degrees.  Some suggestions are lemon pepper, chili pepper, and cayenne.

the Old, the Bad and the Ugly

Okay, here we go!

No holds barred, this is my disastrous and overgrown garden.  It once was a teeny little grouping of small pots, yielding mint, cilantro, spinach, lettuce and small herbs.  Then it grew to 20+ tomato plants, 10+ cucumbers, squash, sunflowers, peas and so much more.  We had some great harvesting, but then the heat and, yes, the lack of maintenance (eeks!) led it to grow to this giant mess.  And believe me, I did the noble thing not showing you the rest of our sprawled out urban garden. 

So I couldn't take it anymore.  I have since hacked off all the dead and near-dying plants and recycled the dirt, putting more nutrients in it.  Now, I can start anew.  My goal is to set forth a fall garden having learned what I did from this last.
1) Don't be hasty.  A few plants will go a long way.
2) Don't let the boyfriend put nitrogen where it doesn't belong. Or else your tomato plant will look like the one in the upper left corner of the second picture.
3) Don't let the plant weaken to the point of aphids.  A healthy plant will defend itself, otherwise you'll have to abandon the poor thing at the farthest end of the universe, away from your healthier plants.

Okay, so the next step is to finish hacking through the forest of foliage.  Since I stop every few hours and run into the house at the sight of a spider, it may take me a while.  Until then, I will start planting seeds inside the house, where the temperature is little more stable than Los Angeles.

Welcome!

Welcome to my first ever blog: Roots and Recipedia!  I am a novice (though my boyfriend would say "newbie") to gardening and cooking, but I am determined to succeed in both.  You see, my mom is a very very good chef and my dad has a very very green thumb.  I've inherited a love for the outdoors and an appreciation for great food.  That's why I'm here.

If you're like me, this is how you approach the kitchen: you look in the fridge and see a food item.  You think, "hmm, I need to use this in something..."  You hop on google and search "---- recipes" and you browse for one that doesn't require going to the grocery store.  But what if you had an encyclopedia of recipes (Recipedia!) categorized by ingredient?  With a few clicks you can have dozens of ways to cook your chosen ingredient!  For this blog, I will be choosing one ingredient at a time and posting a marathon of ways to use it.  There will be soups, salads, sauces, desserts, dips, drinks, and more.

And, to grow my own green thumb, I will start with a newly planted fall garden, since my spring/summer garden went just a little nuts.  Pictures to come in the next entry.

I will be tending to my garden and cooking in my kitchen in this domestic diary.  Join me and we'll learn a few yummy things!