Carrots


For the last few days I have been reading It Starts with Food which has been very helpful in understanding the Whole 30 program.  It’s one thing to follow a program.  It’s another thing to understand how and why it works.  I wish I had found this program many years ago for many reasons.

But, anyhoo… I am still cooking from The Whole 30 guide etc. and still eating really well on really good food.  This is Day 18 and for dinner I fixed a good healthy Whole30 meal.

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This chicken stir-fry included broccoli, mushrooms, green beans, carrots, and green onions.  For the cooking fat I used a mix of coconut oil and sesame oil which gave it  great flavor. On the plate I added a little Coconut Aminos (since I cannot have soy sauce) and that added more to the flavor.

The dish was clean, light, and filling.   The chicken is browned and right before it is finished you throw some garlic and ginger into the saucepan.  Remove the chicken and wipe out the pan.  I think this would have been better if the garlic and ginger would have been left and just added more oil and then the veggies.  But I always follow the recipe the first time.  No matter how you fix it – it’s good.

The recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom  page 340.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

How about a noodle salad with an Asian Flair? That is what I found in The Frog Commissary Cookbook for lunch the other day.

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Dressing:

    1 teaspoon salt
    3⁄4 cup vegetable oil
    3 tablespoons sesame oil
    1⁄2 cup rice vinegar or 1⁄2 cup cider vinegar
    2 tablespoons dry sherry
    1⁄2 teaspoon orange rind, grated
    1 teaspoon soy sauce
    2 tablespoons scallions, thinly sliced
    1 teaspoon ginger, minced
    1⁄2 teaspoon garlic, minced
    1⁄4 teaspoon red pepper flakes, crushed
    1 teaspoon pepper
    1 tablespoon sugar
    2 tablespoons cilantro, minced

Salad:

    1 (16 ounce) box orzo pasta
    1 cup carrot, shredded
    1⁄4 cup raisins dried cranberries
    1⁄4 cup pine nuts sunflower seed kernels, lightly toasted

Cook orzo according to directions on box. Drain and run under cold water. Let set to finish draining.
Mix the sauce ingredients and blend well. Mix into the pasta and chill.
Add raisins dried cranberries, shredded carrots, and pine nuts sunflower kernels , and mix gently.
Note, this can be made 1 day ahead of when you plan to serve it, just don’t add the carrots or sunflower kernels until just before serving so they will remain crunchy.

Since I am not a fan of raisins I subbed in some dried cranberries. I really liked the counter point of the tart dressing with the sweet fruit. Definitely a repeat.

The full recipe serves 8. I made 1/2 and it was more than enough for 4 as a side.
IF you want to add some other veggies or some chicken it would make a nice meal. The dressing alone would be good cooked with some diced chicken.

Recipe is on page 67 of The Frog Commissary Cookbook.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week’s theme for IHCC is Local and Seasonal. Which is perfect because our garden is now producing. That’s definitely local and absolutely seasonal. We have been harvesting cucumbers, tomatoes, and zucchini for about a week now. The corn is growing beautifully and the eggplant is ALMOST there. In addition our neighbor’s garden is also thriving with all the rain we have been having. Between the two gardens I managed to find all the right ingredients for Curtis’

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crispy vegetable fritters

These little fritters are full of zucchini, carrots, potatoes, and onions and that’s really about all.  There is no flour, no milk, just two eggs, seasoning and the veggies.  They are light and crispy and delicious.  They went together in no time and were the perfect side.

The veggies are cut into very thin strips ( I used my mandolin and the smallest julienne setting) then simply mixed and fried.  Shallow frying with very little EVOO makes them healthier than deep frying.

The recipe is on page 34 of Curtis’ Relaxed Cooking with Curtis Stone.

What more Local and Seasonal?  Click on over to I Heart Cooking Club for this week’s table full of goodness.

The theme this week for IHCC is Ancient Grains.  That means any dish that included:

Farro             Polenta
Kamut           Chia
Spelt              Freekah
Barley           Buckwheat
Blue Corn    Wild Rice
Teff               Amaranth
Millet           Quinoa
and one they didn’t list – lentils.
Ancient grains are those that have been around for many eons of time.  The original grains that have been unchanged since they were originally cultivated.  Many of them thousands of years ago. Full of protein and gluten free.
I had already made all of the quinoa recipes in Ellie’s books but then I found one that had quinoa AND lentils.  Score!!
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Savory red lentil, quinoa, and vegetable stew
Not very photogenic but darn tasty.  The red quinoa and red lentils {which I had run out of and so used plain lentils.  If I had had the red there would have been more color in the dish.} mean the dish is full of protein and gluten free.
  • 5 cups low-sodium vegetable broth
  • 1 large onion
  • 1 large carrot
  • 2 tablespoons olive oil
  • One 2-inch piece fresh ginger
  • 4 cloves garlic
  • 1⁄2 small bunch kale (2 cups packed leaves)
  • 1 1⁄2 teaspoons ground cumin
  • 1 1⁄2 teaspoons ground coriander
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon cayenne pepper, plus more to taste
  • 1 cup red lentils
  • 1 cup quinoa, preferably red
  • 1 cinnamon stick
  • 1 cup peas, fresh or frozen
  • 1⁄2 cup plain low-fat Greek yogurt
  • 2 tablespoons packed fresh cilantro leaves

Bring the broth to a boil in a medium saucepan, then keep warm over low heat until ready to use.

While the broth is heating, chop the onion and dice the carrot. Heat the oil in a large saucepan or soup pot over medium-high heat. Add the onions and carrots and cook, stirring occasionally, until they begin to soften, about 5 minutes. Meanwhile, mince the ginger and garlic. Stem the kale; discard the stems and coarsely chop the leaves. Add the ginger, garlic, cumin, coriander, salt, and cayenne to the onion-carrot mixture and cook, stirring, for 30 seconds. Add the lentils, quinoa, and all but 1 cup of the boiling broth. Stir in the kale leaves and cinnamon stick. Cover, decrease the heat to medium-low, and simmer until the quinoa and lentils are nearly tender, about 10 minutes.

Add the peas and cook until the peas, quinoa, and lentils are tender, 2 to 4 minutes more. Stir in the remaining broth as needed if the mixture seems too thick. Serve garnished with a dollop of yogurt and a sprinkle of cilantro leaves.

I almost didn’t include the dollop of Greek yogurt on top. ALMOST… but I am so glad I did because it added an extra layer of flavor and a little ‘tang’ to the whole dish.

The full recipe makes a bunch.  It says a serving is 2 cups of the stew and 2 Tbl of yogurt.  That is a lot.  I used it as a side and since I am the only one eating it I have plenty left over.

The recipe is from Ellie’s Weeknight Wonders on page 235.

There are more Ancient Grain dishes over on I Heart Cooking Clubs.  So go check them out.

Big thanks going out to CHAYA for choosing this recipe from Weeknight Wonders. Veggies and shrimp cooked together in a healthier dish than a creamy pasta. PANCAKES!!

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A combination of Napa cabbage. carrots, green onions, and shrimp quicky ‘fried’ on a griddle and served with a spicy sauce. And they are good with just about anything!!

I made 1/2 of the recipe and ended up with 6 nice sized pancakes. I liked them a lot, but the Hubs was not so taken with them. I guess I will just have to suffer and make them just for me!!!

The only change I would make would be to add a little more seasoning. Maybe double the sesame oil and add a little more salt.

Of course the spicy sauce makes all the difference.

Wanna see more pancakes – just hop over to Eating with Ellie for more. Some with shrimp and I imagine some without. The recipe is on page 183 of Weeknight Wonders. We are not posting the recipes but if you want to join us all you need is Donna’s book. The ‘rules’ are on the home blog.

There are just some things I would never think of. I am not an out-of-the-box person when it comes to cooking. But there are so many cooks/bloggers/friends out there that are that my box is at least getting a little bigger. Such is the case with this weeks Wednesdays with Donna Hay pick from CHAYA.

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Roasted carrots mixed with onions and cumin topped with dumplings with chives and parsley. It was delicious. The dumplings were light and fluffy and were just right with the soup. I only made 1/2 of the recipe of the soup and the dumplings but then made smaller dumplings so there would be plenty for leftovrs.

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The only change – I would add more cumin.

Visit with Chaya, Gaye, and Sarah for their soups. This one is definitely a repeat.

BTW the recipe is on Donna’s Site

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