Sharon Simpson Thumann Posted October 18, 2012 Share Posted October 18, 2012 My husband came home with a ten pound bag of organic carrots! I was like.. WTF?! I chopped some for soups, stews, stir fry and carrot sticks. I am going to freeze the rest but was wondering if anyone had any good carrot recipes? Link to comment Share on other sites More sharing options...
Laura B Posted October 18, 2012 Share Posted October 18, 2012 LOL my boyfriend saw a huge bag at Publix and I was like "NO!" We definitely go through a lot of carrots, but we don't have the real estate in our fridge for that many. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted October 18, 2012 Moderators Share Posted October 18, 2012 This stuff is interesting and uses a lot of carrots... http://www.wholelifeeating.com/2012/07/slow-cooker-fenugreek-carrots/ Link to comment Share on other sites More sharing options...
Xandra Posted October 19, 2012 Share Posted October 19, 2012 Carrot cauliflower soup! I have a batch of this going almost all the time and it freezes well. It will use up 2 lbs of your carrots. To make it paleo, use ghee instead of butter and skip the sour cream for serving. Instead of cayenne pepper, I use a teaspoon of freshly minced ginger for flavor. http://cookingwhims.wordpress.com/2011/08/24/carrot-and-cauliflower-soup/ Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 22, 2012 Share Posted October 22, 2012 Sharon- that's like 2 weeks of carrots in my house. Maybe not even that long. My husband eats them the way a smoker uses cigarettes. It's disturbing... Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 23, 2012 Author Share Posted October 23, 2012 Last night I pureed about 3lbs of carrots and 1lb sweet potatoes, added some chicken stock, coconut cream, onions, celery, roasted red peppers, ginger, salt, pepper and cayenne. Let it simmer for an hour, it was pretty darn tasty! Oh, since I'm not on A Whole30 at the moment, I added a small dollop of sour cream. Next time I am going to add bacon crumbles. My bacon is currently curing in the bottom drawer of the fridge. Link to comment Share on other sites More sharing options...
Xandra Posted October 24, 2012 Share Posted October 24, 2012 That sounds really delicious! Link to comment Share on other sites More sharing options...
Susan W Posted October 24, 2012 Share Posted October 24, 2012 Last night I pureed about 3lbs of carrots and 1lb sweet potatoes, added some chicken stock, coconut cream, onions, celery, roasted red peppers, ginger, salt, pepper and cayenne. Let it simmer for an hour, it was pretty darn tasty! Oh, since I'm not on A Whole30 at the moment, I added a small dollop of sour cream. Next time I am going to add bacon crumbles. My bacon is currently curing in the bottom drawer of the fridge. Sharon, how long are you going to cure your pork belly? I have done it for 24 hours both times, but I keep seeing 7 days and can't figure out why. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 24, 2012 Author Share Posted October 24, 2012 You can cure it 3-7 days. I first saw it on FoodTV on Diners, Drive-Ins and Dives, where a guy made bacon for his restaurant and he cured it for 7 days and most recipes I found also cured for 7 days. I think that this time I am going to let it cure for 3 days and see how it turns out, I am also going to smoke it in the oven with some wood chips for a few hours. Traditionally bacon was cured for at least 7 days, or that is my understanding. I'm really interested in curing different meats now but I am chicken. LOL Link to comment Share on other sites More sharing options...
Susan W Posted October 24, 2012 Share Posted October 24, 2012 You can cure it 3-7 days. I first saw it on FoodTV on Diners, Drive-Ins and Dives, where a guy made bacon for his restaurant and he cured it for 7 days and most recipes I found also cured for 7 days. I think that this time I am going to let it cure for 3 days and see how it turns out, I am also going to smoke it in the oven with some wood chips for a few hours. Traditionally bacon was cured for at least 7 days, or that is my understanding. I'm really interested in curing different meats now but I am chicken. LOL I saw that episode. Do you know why you would cure it for that long? As in what is the benefit? Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 25, 2012 Author Share Posted October 25, 2012 I do not know, honestly... I am not science-y nor have I put much research into the why.. sowwy. I found this article interesting. Maybe you will too. http://www.oregonlive.com/mix/index.ssf/how-to/craving-bacon-learn-how-to-cure-your-own.html Link to comment Share on other sites More sharing options...
Susan W Posted October 25, 2012 Share Posted October 25, 2012 I do not know, honestly... I am not science-y nor have I put much research into the why.. sowwy. I found this article interesting. Maybe you will too. http://www.oregonliv...e-your-own.html That is a GREAT article. It makes me love bacon even more. I loved the line "making your own bacon is the gateway drug to curing other meats". I'm going to let it cure for 7 days and flip it every day like they do AND I am going to add some dried sage to the spice mixture because it sounds really good! Link to comment Share on other sites More sharing options...
bratdoll Posted November 9, 2012 Share Posted November 9, 2012 i wish i had that many carrots! I'd cook em in the slow cooker with seasonings. MMmmmmm soft carrots. Link to comment Share on other sites More sharing options...
Guest Posted November 11, 2012 Share Posted November 11, 2012 I add shredded carrots to lots of stuff. All sorts of egg dishes: scrambled, egg salad, omelettes, soups, stews,meatloaf, meatballs. I've shredded carrots and made a carrot salad with mayo, a few raisins, onions, seasonings. I've also eaten shredded carrots with oil and vinegar. Link to comment Share on other sites More sharing options...
AmandaLP Posted November 27, 2012 Share Posted November 27, 2012 I use carrots in most of my tomato based dishes. I also find that they are mild enough that when I need to "stretch" ground beef, they are a good addition. Just cook them a bit in fat before adding onions and beef, and they have that "chunky" feeling that my partner likes. Link to comment Share on other sites More sharing options...
jeepifer Posted November 27, 2012 Share Posted November 27, 2012 My recipe is similar... I roast carrot and whatever veggie I want with it (onion, garlic, cauliflower, parsnip, turnip, sweet potato or squash, etc) in the oven @ 350 until cooked. Then I put 1/2 cup chicken broth in the Vitamix, add some spices and the cooked veg, and zoom on high. Presto, soup! Link to comment Share on other sites More sharing options...
SpinSpin Posted November 28, 2012 Share Posted November 28, 2012 Carrot Ginger Soup! I had a kitchen manager tell me once that it was like liquid sunshine in a bowl. The recipe really depends on how big of a batch you want and for me, how big my pot was! Carrots, scrubbed and sliced, no need to peel 1 sweet potato, scrubbed and sliced, peel on onion, skinned and sliced a big knob of fresh ginger sliced up Fill pot with water, veggie stock or chicken stock to cover veg. Bring to a boil, skim any scum, partially cover and cook till carrots and potatoes are soft. Puree in batches in a food processor, or use an immersion blender. Blend till smooth. Thin to soup consistency with broth and coconut milk (whole 30 compliant) or with milk and cream (so NOT compliant but how I made it in the pub). Season to taste with salt and white pepper, adding more dry ginger if you need more kick. IF you want to get fancy smacy, dice up a couple carrots into small dice, steam or boil till soft, drain and stir into soup for an internal garnish and top with a few dill fronds. Yum!! Link to comment Share on other sites More sharing options...
Xandra Posted November 30, 2012 Share Posted November 30, 2012 Carrot Ginger Soup! I had a kitchen manager tell me once that it was like liquid sunshine in a bowl. The recipe really depends on how big of a batch you want and for me, how big my pot was! Carrots, scrubbed and sliced, no need to peel 1 sweet potato, scrubbed and sliced, peel on onion, skinned and sliced a big knob of fresh ginger sliced up Fill pot with water, veggie stock or chicken stock to cover veg. Bring to a boil, skim any scum, partially cover and cook till carrots and potatoes are soft. Puree in batches in a food processor, or use an immersion blender. Blend till smooth. Thin to soup consistency with broth and coconut milk (whole 30 compliant) or with milk and cream (so NOT compliant but how I made it in the pub). Season to taste with salt and white pepper, adding more dry ginger if you need more kick. IF you want to get fancy smacy, dice up a couple carrots into small dice, steam or boil till soft, drain and stir into soup for an internal gYarnish and top with a few dill fronds. Yum!! Thanks! I stood up after reading this and went to make the soup! Delicious. Link to comment Share on other sites More sharing options...
SpinSpin Posted November 30, 2012 Share Posted November 30, 2012 Thanks! I stood up after reading this and went to make the soup! Delicious. SOOOOO Glad you liked it!! It was always a huge hit! Link to comment Share on other sites More sharing options...
Susan W Posted November 30, 2012 Share Posted November 30, 2012 Walking up to the store to buy carrots. Link to comment Share on other sites More sharing options...
SpinSpin Posted November 30, 2012 Share Posted November 30, 2012 Walking up to the store to buy carrots. Curious minds wanna know... what did ya make with those carrots? Link to comment Share on other sites More sharing options...
Susan W Posted December 1, 2012 Share Posted December 1, 2012 The soup. I love it so much I want to spit. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted December 1, 2012 Author Share Posted December 1, 2012 That's very un-lady like, Susan! Link to comment Share on other sites More sharing options...
SpinSpin Posted December 1, 2012 Share Posted December 1, 2012 The soup. I love it so much I want to spit. Glad you like it that much! :-) Link to comment Share on other sites More sharing options...
Susan W Posted December 1, 2012 Share Posted December 1, 2012 That's very un-lady like, Susan! Lol Link to comment Share on other sites More sharing options...
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