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.