Carrots in Citrus Vinaigrette

Short post today! Third recipe from Recipes from the Root Cellar. Super easy to cut in half. I cut mine into matchsticks which took way too long. Next time I might just cut into kind of thin slices. Great way to perk up carrots! Enjoy!

P.S. I used red onions instead of shallots.

 

Carrots in Citrus Vinaigrette
(Serves 4-6)

1 shallot, chopped
1/2 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons orange juice
1/4 teaspoons Dijon mustard
1/2 teaspoon ground ginger
Salt and freshly ground pepper
6 carrots, peeled and cut into match  sticks

1. Combine the shallot, lemon zest, lemon juice, orange juice, mustard, and gingner in a blender and process until smooth. Season with salt and pepper. Pour into a bowl.

2. Bring a pot of salted water to a boil. Add the carrots and blanch until tender crisp, about 3 minutes. Drain.

3. Transfer the carrots to the bowl with the dressing. Toss to coat. Taste and adjust the seasoning.

4. Let stand for at least 30 minutes before serving.

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

The last few weeks I have not received a box of vegetables due to the holidays and this outrageously icy week we've been having. So I am scraping bottom. Potatoes, carrots, and cabbage are what remain in my kitchen. Thankfully, I put a bunch of stuff in the freezer. I assure you, Mallory and I are not starving.

Determined not to let cabbage become a wallflower, I was ready to see what else I could do with it. I used half a head of cabbage and one carrot. I substituted some red onion for the shallot and dried ginger for the fresh. I think it's supposed to be a side dish, but I served it on top of some steamed rice and decided it served two. However, Mallory and I got about three meals out of it.

What's left in your fridge? Did you stock up on bread and peanut butter?

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce
(Serves 4)

2 tablespoons canola oil
1/4 cup thinly sliced shallot, (1 large)
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage, (about 8 ounces)
1 cup thinly sliced carrot, (1 large)
1 teaspoon sesame oil

1 tablespoon Shao Hsing rice wine, or dry sherry

2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt


1. Rice Wine-Oyster Sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl. Set aside.

2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.


Nutrition Info
Serving - 1/2 Cup
Calories - 119
Fat - 8
Fiber - 2

Carrot Spoon Bread

I am very excited to share today's recipe with you for a couple of reasons. First, it is from the cookbook Recipes from the Root Cellar: 270 Ways to Enjoy Fresh Winter Vegetables! A whole cookbook dedicated to winter vegetable cooking! I got it from the library, but I may actually have to purchase this little gem. Honestly, even just from the few hours I have had to look through it - this will be a great asset to anyone who cooks seasonally. I have a fridge full of carrots and I was able to find a recipe that really showcases the carrot in a different way! The other reason is that this is the first time I've made a recipe that calls for whipped egg whites. Every time I read anything about stiff peaks in the context of cooking, I shy away. Not any more! I whipped those bad boys into stiff peaks by hand (wink wink). It took about 5 minutes of work, but I did it! I don't need your stinkin' kitchen aide mixer!

I cut the recipe in half and so there were about three servings . Mallory and I both ate one serving as a fourth meal kind of thing and she has already laid claim to the leftovers for lunch [I ate them for breakfast the next day - oops!]. This would be an excellent dish to bring to a brunch or to go with the Christmas ham. It's really light and airy, tastes almost like a quiche or a frittata but the cornmeal adds a nice flavor.

Overall, my first experience with this cookbook has been amazing. I made two substitution. One was for the tarragon. I didn't have any in my pantry and basil was a good substitute. The other was for the shallots.After reading red onions were a good substitution for shallots, I have gladly switched to the more affordable option. However, this time all I had were white onions. I don't get picky about such thing. I did read somewhere that you can sub a little garlic and white onions for shallots as well. So don't ever feel you have to buy overpriced shallots. Sometimes, I splurge if I really want a recipe to shine, but for the most part I really don't care. I put this recipe together in about 45 minutes - even with the egg white whipping. The glow of mastering a technique and the taste of the final product... so worth it!

Have you made stiff peaks yet?

Carrot Spoon Bread
(Serves 6-8)

2 cups milk
2 medium carrots, peeled and shredded
1 shallot, finely chopped
1/3 cup yellow cornmeal
1 tablespoon butter
1 teaspoon salt, plus more for seasoning
Freshly ground black pepper
1 cup lightly packed grated sharp cheddar cheese (4 ounces)
1 pinch dried tarragon
4 eggs, separated

1. Preheat oven to 400F. Butter a 2-quart souffle dish or 9- by 13-inch baking dish.

2. Combine the milk, carrots, shallot, cornmeal, butter, salt, and pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring, until the mixtures is thickened, 3 to 4 minutes. Remove from the heat; stir in the cheese and tarragon. Let cool until just warm to the touch, about 15 minutes.

3. Stir in the egg yolks until well blended.

4. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.

5. Place the dish in the oven and lower temperature to 375F. Bake for 25-30 minutes, until the top is browned and the center is barely set. Serve immediately.

Beer-Braised Cabbage

I have been told that cabbage is just cabbage and that it's nothing to get excited about. True! I was one of those people last winter when I thought I would scream if I had to eat anymore cabbage. However, this year I have embraced cabbage and it is giving my nothing but love in return. I found this recipe in Cooking for Two: 2010 and it has made me rethink cooked cabbage. Cabbage is not just for slaw.
Braising is making a flavorful liquid and then cooking something in that liquid. Everything that goes into this liquid is amazing - butter, onions, beer, mustard, and apple cider vinegar. The only complaint I have is that it seemed like a lot more than just two servings. I used six cups of thinly sliced cabbage, but next time I'll only use three or four. Honestly, I hope to get a food scale soon! So maybe all of this can be avoided in the future.

I served this alongside roast chicken and root vegetables (recipe coming soon) and it was the perfect winter night meal.

Have you had a revelation about a winter vegetable yet? (Radishes maybe?)

Beer-Braised Cabbage
(Serves two)

2 tablespoons unsalted butter
1 small onion
1/2 cup beer (mild American lager)
1 tablespoon whole grain mustard
1/2 teaspoon dried thyme
3/4 small head green cabbage (12 ounces), cored and sliced thin (about 6 cups)
2 teaspoons cider vinegar
Salt and pepper

1. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the beer, mustard, and thyme, bring to a simmer, and cooking until thickened slightly, 1 to 2 minutes.

2. Stir in the cabbage and vinegar, cover, and cook stirring occasionally, until the cabbage is wilted and tender, about 8 minutes. Season with salt and pepper to taste and serve.

Apple Turnip Mashed Potatoes

I hope you aren't tired of root vegetables yet. We've got a long way to go my friends! This is one of those great recipes for people scared to try a new root vegetable. I made this once or twice last winter and really enjoyed it. The turnips are there and if you look for them, you can taste them. But the garlic and apples help blend everything together into a really great mash. When my room mate tried it she said "I don't know what turnips taste like." I then told her to look for the taste that wasn't potato. She then nodded and said she could kind of taste them, but on the whole - the garlic, apples, and bacon hide the taste.

This recipe comes from Southern Living: 2008 Annual Recipes. Yes it serves eight, but with a little effort it can easily be cut down for two. When making it for two, I use two small sized of each turnips and potatoes, 1 bacon slice, 1/2 an apple, 1/2 head of garlic (maybe less), a couple of tablespoons of buttermilk, 1/2 tablespoon of butter, and then salt and pepper to taste. This is not a science... so don't worry about exact measurements. Oh yes... and for anyone who doesn't know. To roast garlic you put whole head or whole cloves into a packet of foil with some olive oil. Put in a oven safe dish and bake it for like an hour 350-400F. Your garlic should come out a beautiful golden color and just squish out (after you let it cool - of course).

This also makes the perfect dish to bring to winter parties. It's seasonal and something different than regular mashed potatoes. I made it for a party end of the semester party at a friends house. I even made it vegetarian for the friends party - which just means I cooked the apples in vegetable oil and left the bacon out completely. . Yeah... it's not the same but they all enjoyed it - and I guess that's what Christmas is about? Making others happy?

Did you make any new side dishes for your holiday dinners? Are you mashing roots together and hoping no one notices? Share your tips, tricks, and recipes in the comments section!

Apple Turnip Mashed Potatoes
(Serves Eight)

1 lb turnips, peeled and cut into 1-inch pieces
1 lb Yukon gold potatoes, peeled and cut into 1-inch pieces
3 bacon slices, cut into 1/4-inch pieces
2 medium-sized Golden Delicious apples, peeled and chopped
1/4 cup roasted garlic
1 teaspoon fresh thyme
3/4 cup buttermilk
2 tablespoon melted butter
Salt and pepper to taste

1. Bring the turnips, potatoes, and salted water to cover to a boil in a Dutch oven; cook 15 to 20 minutes or until tender. Drain.

2. Cook bacon in a medium nonstick skillet over a medium-high heat, 5 to 6 minutes or until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon. Saute apple in hot drippings in skillet, 6 minutes or until tender and lightly browned.

3. Combine apples, turnips potatoes, garlic, and thyme in a bowl; mash until blended (will be chunky). Stir in buttermilk and butter. Season with salt and pepper to taste. Transfer to a bowl.

4. Serve immediately. Sprinkle with bacon just before serving.

Buttermilk-Herb Mashed Potatoes

No words are needed to describe this simple side dish from EatingWell Serves Two. It makes just enough for a couple of bites of mashed potatoes. I used chives as my herb. Just make them and enjoy!

Buttermilk-Herb Mashed Potatoes
(Serves Two)

Peel 1 large Yukon Gold potato and cut into chunks. Place in a small sauce pan and cover with water. Add 1 peeled garlic clove. Bring to a boil; cook until the potato is tender. Drain; add 1 teaspoon butter and 2 tablespoons nonfat buttermilk, and mash with a potato masher to the desired consistency. Stir in 1 1/2 teaspoons fresh herbs. Season with salt and freshly ground pepper.

Creamed Spinach

When you don't have spinach, you can just use kale or probably even collards. This was a popular dish I made last winter. I remember hearing scepticism from the recepient. I think the word "creamed" makes it sound like you are going to dump a can of cream soup into the mix. Not the case at all! This is probably the yummiest way to enjoy your greens and it's the kind of decadence I try to resserve for holidays and special occasions. Butter, heavy cream, and parmesan pretty much cover up the taste of the greens. Eating this everyweek would cause some havoc on my waist line!

This recipe comes from America's Test Kitchen Cooking for Two 2009. (I know everyone is as excited as I am about the 2011 edition coming out in a few months!) You wilt the greens and drain the excess water. Then you saute the onions in butter, add the cream and parmesan, add the greens back and mix. I didn't add a tomato because I didn't have one on hand.

Do you have a recipe that basically kills the nutritional value of the vegetable in it? Point, click, and comment!

Creamed Spinach
(Serves Two)

1 teaspoon olive oil
4 ounces curly-leaf spinach (about 4 cups) stemmed and torn into bite-sized pieces.
1 tablespoon unsalted butter
1 small shallot, minced (about 1 tablespoons)
Salt
1/4 heavy cream
1 tomato, cored, seeded, and cut into 1/2-inch pieces
1/2 ounce Parmesan cheese grated (about 1/4 cup)
Pepper

1. Heat the oil in a large skillet saucepan over medium-high heat untils himmering. Add the spinach, a handful at a time, until wilted. Continue to cook, stirring frequently, until the spinach is uniformly wilted and glossy, about 40 seconds. Drain the spinach in a colander an dpress on the leaves using the back of a large spoon to release any extra liquid.

2. Wipe out the saucepan with paper towels. Melt the butter in the saucepan over medium heat. Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the cream and cook just until warm, about 30 seconds. Off the heat, stir in the drained spinach, tomato, and Parmesan. Season with salt and pepper to taste and serve.

Pan-Roasted Rosemary Carrots

Another carrot recipe! Perfect for your Tiny Tables Christmas dinner. I found this recipe in  Cooking for Two: 2010 one of those America's Test Kitchen cookbooks I love so much. This is a very simple side dish and even if you don't like carrots, you'll probably like these. I watched my taste testers devour these bad boys with no question.

Sure, you could make green bean casserole (hopefully with green beans you froze from the farmers market this summer). But here at Tiny Tables, we're all about enjoying the produce of the season. My carrots were kind of large, so I used three instead of four. The rosemary came from a neighbors yard (they have like three huge bushes - I never pay for rosemary).

Really simple recipe. Basically, you are sauteing the carrots until they get a nice browned look. Then you add the chicken broth and rosemary, cover, and steam the carrots in the liquid until they become tender. Then you take the top off and let the broth evaporate to form this really nice glaze. Voila!

Do you have a recipe that has simple ingredients but flavorful results? Share your recipe in the comments section!

Pan-Roasted Rosemary Carrots
(Serves two)

1 tablespoon vegetable oil
4 carrots, peeled and sliced 1/2 in thick on the bias
Salt and pepper
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
1 small sprig fresh rosemary

1. Heat the oil in a 10-inch skillet over medium-high heat until shimmering. Add the carrots, 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until the carrots are golden brown, 8 to 10 minutes.

2. Stir in the broth and sugar, then add the rosemary sprig and bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally until the carrots are tender, 6 to 10 minutes.

3. Uncover, remove and discard the rosemary sprig, and continue to cook until the liquid evaporates, about 1 minute. Season with salt and pepper to taste and serve.

Carrot Salad

It's party season. Amazingly, this puts me in an awkward position. My collection of recipes is growing quickly, but I don't have many recipes that I can throw together quickly for a holiday party. Enter carrot salad debate.

So... I had never eaten carrot salad in my life. It was something you'd see on salad bars or on the plates of the old church ladies. It looked weird and gross. It usually has raisins in it and a creamy dressing which gives it this weird glossy look that says "this is disgusting". But... I found myself with some carrots in my fridge that desperately needed to be used up. I debated on just cooking them and tossing them with butter and brown sugar, but for whatever reason - carrot salad was calling to me.

So I did it. I freaking made carrot salad. And you know what... it's not that bad! Yes, it wasn't gobbled up completely - but I would say that everyone gave it a fair shot and I even witnessed someone going back for more. So that was good enough for me! This is a Barefoot Contessa recipe that I pulled off the Food Network's website. I think what stood out to me in this recipe was the pineapple and lack of Indian spices. Apparently the rage of carrot salad is "Indian spiced". I will say that this would taste pretty good wrapped up in a tortilla with some turkey. This recipe also claims it serves two or three, but that's only if you are going to be eating a large amount. I thought it would be perfect for a dinner party because everyone would just want a spoon full so they could leave room for the other goodies. In fact, I calculated nutrition info as 6 servings. Because honestly, who is going to eat half a pound of carrot salad?

This was also super easy to make. No cooking required! Every home cook has a bag of carrots sitting in the fridge, so this is perfect when you realize at 6:15 you didn't prepare anything for your 7:00 party. I used yogurt instead of mayo for my mayo hating friends and I used regular raisins instead of golden because they were in my pantry. I used fresh pineapple because I have a good enough knife to cut it and it's in season right now. You could buy the pre-cut fresh or canned pineapple and it should be just fine. I shredded carrots in my (very) old Salad Shooter, plumped up the raisins, and dumped all of it with the dressing mix in a bowl and mixed it together. I added a lot more pineapple than was called for in the recipe, because I figured if anything people could pretend to like it by eating the pineapple. Ta da! And I was ready to go out the door.

Have you found yourself making or eating something you relegated to retro recipes? The kinds of things you always saw grandma loving, but swore you'd never eat. Did you realize that they aren't that bad? Share your retro food finds in the comments section!





Carrot Salad
(Serves Six)

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

3. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve

Nutrition Info:
Calories - 167
Fat - 9g
Fiber - 3g

Multi-Grain Pilaf

I am not really sure when Rice-A-Roni became a household name, but I know that my mom bought a lot of it (along with their kissable cousin, Pasta-Roni). However, when you are trying to eat healthier, less-processed foods, San Fran's treat rarely makes an appearance in your buggy. And I've been to the foggy city, they aren't exactly preaching the rice-a-roni dream. Thankfully, there are organizations out there developing recipes for healthier alternatives! I found this recipe for Multi-Grain Pilaf from Eating Well.

I first made this side dish with my previously talked about lamb and lebanese beans recipe. The pilaf was the perfect compliment to the meal and I knew then that I would be making this many times in the future. I finally made it again to go with my recent slow cooker meal. It also fit perfectly with that meal.

Now, it serves 6 - but I have cut the recipe both times with no problem. I've also used regular brown rice and regular white rice. I am trying to use up this bag of white rice I have, so eventually I'll be able to have brown rice again. Also, when I say regular - that means it's not the quick cooking variety. So... I usually have to double or tripple the cooking time, and usually add a little more broth. However, if you have quick rice - I don't see how this would take anymore time than cooking a box of rice pilaf. It's cheaper and tastier to make this.

Have you made homemade versions of mainstream conveience items? Please share by leaving a comment!






Multi-Grain Pilaf
(Serves 6)

2 teaspoons extra-virgin olive oil, or canola oil
1/2 cup broken whole-wheat spaghetti pieces
1/3 cup finely diced onion
1 14-ounce can reduced-sodium chicken broth
1 cup instant brown rice
1/4 teaspoon salt
1 bay leaf
1 tablespoon chopped fresh parsley

1. Heat oil in a saucepan over medium-high heat. Add pasta and onion; cook, stirring, until starting to brown, about 3 minutes. Add broth, rice, salt and bay leaf; bring to a boil. Reduce heat to low, cover and cook until the liquid is absorbed and the rice is tender, 10 to 12 minutes. Let sit for 5 minutes. Discard the bay leaf. Fluff with a fork and stir in parsley.

Grits and Greens Casserole

This is probably my last greens recipe for a while (one can hope). Now that I've gathered up some recipes I like, I'll probably just recycle those for a while. You'd think from the way I've been carrying on that I don't care for greens. Honestly, until this season I only really ate spinach. I'd eat a green if it was served to me, but I didn't go out of my way to cook them. I think also is that it's hard to cook the way I want to (one to two servings at a time) when you literally have a bushel of greens in your fridge. And every day I open the fridge they look a little sadder, forcing me to cook double batches or large serving recipes to use them up.

However, at the time I made this Eating Well recipe I was actually able to cut the recipe in half. But let me tell you, my excitement about this recipe could hardly be contained. Everything in it was something I liked grits, greens, cheese, and bacon! (Once again, this recipe could easily be made vegetarian with a few modifications.) It seemed a little odd to make this and I was really worried it would turn out gross, but I was quite pleased with the results. I served it with ham steak and salad and asked my friend Linc to come share this meal with me. He seemed to enjoy it, and Mallory enjoyed the ham and salad part. I actually ate the leftovers with a fried egg, and it was a great breakfast/brunch kind of thing!

Do you make any strange casseroles that sound like they'd be horrible (IE tater tot casserole), but are actually really tasty? Please tell me all about it in the comments section. If anything, just say hi and let me know you actually read this.








Grits and Greens Casserole
(Serves Six)

4 slices bacon, chopped (optional)
2 teaspoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, minced
2 cups reduced-sodium chicken broth or vegetable broth, divided
1/4 teaspoon salt
16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp Cheddar cheese, divided
1/4 cup prepared salsa
1 large egg, lightly beaten

1. Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.

2. Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.

3. Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.

4. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.

5. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).

6. Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.