Tag: carrots

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JUDI’S RECIPES – WEEK 22 – NOVEMBER 2, 2021

NOVEMBER 2, 2021

Hello Everyone,

This is Week 22. There are just two more weeks left until our long winter break.

Today we are getting carrots and garlic. What a great combination!

ROASTED CARROTS WITH GARLIC BUTTER

Ingredients

2 lbs carrots , cut diagonally into  2 inch pieces

5 TBS butter

4 garlic cloves , minced

1/4 tsp salt

1/4 tsp freshly ground pepper

chopped fresh parsley, for garnish (optional)

 

Directions

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside. Cut up the carrots and set them aside as well.
2. Melt the butter over medium heat in a large nonstick pan. Add the garlic and cook for 3 minutes, stirring constantly. Take care not to burn the garlic as it will turn bitter if you do.
3. Toss the carrots with the garlic butter in the pan or pour the garlic butter over them in a mixing bowl. Toss until well combined.
4. Transfer the carrots to the prepared baking sheet. Arrange them in a single layer and bake until the carrots are tender, approximately 25 minutes.
5. Remove the carrots from the oven to a serving platter. Taste the dish for seasoning and adjust if necessary. Garnish with chopped fresh parsley, if you are using it.
Enjoy!
HELPFUL HINT: Garlic, as we all know, can stay with you for a while. Here are a couple of ways to lose the fragrance:
1. For your hands: Touch them to stainless steel.
2. For your breath: the next morning after eating the garlic, eat an apple for breakfast. The enzymes in the apple will clear the garlic odor.
I hope you enjoy this recipe and your day.
Have a delicious week!
Best,
Judi

 

 

 

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 7, 2021

SEPTEMBER 7, 2021

As summer wanes and autumn drifts in, most of us find this to be a bittersweet time. Trees and shrubs are beginning to shed in preparation for their long winter nap. Root vegetables, melons, and squashes are at their peak. And we humans are getting ready to hunker down, eat soup, and enjoy the bounty coming from the farm.

Today’s recipe is one to enjoy without any guilt whatsoever – carrot fries!

They’re yummy and crunchy, vegan, easy to prepare,  and – most importantly – a healthy choice.

CARROT FRIES

INGREDIENTS

  • 2 lbs large carrots
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 teaspoon kosher salt
  • 2 TBS cornstarch
  • 2 TBS olive oil

INSTRUCTIONS

  1. Preheat the oven to 425 degrees.
  2. Peel the carrots and cut off the ends, then trim the sides to make them rectangular. Cut these into 3/8-inch wide slices, then cut the slices into strips.
  3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with olive oil, then add the spices and cornstarch. The cornstarch will help to keep the carrots from getting soggy and give them a nice crust. Mix thoroughly to combine the ingredients.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake them for 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes, until the fries are dry and slightly browned.  Watch them carefully because the cooking time can vary depending on the thickness of the slices and the actual temperature of your oven.
  6. Cool a few minutes, then serve.

HELPFUL HINT: Don’t let these sit around. The longer they are out of the oven, the softer they will be.

ANOTHER HELPFUL HINT: These are great with ketchup, salsa, ranch dressing, or a squeeze of lemon juice.

Wishing all our Jewish members a happy, healthy New Year. L’Shana Tovah.

Have a delicious week.

Best,

Judi

 

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JUDI’S RECIPES – WEEK 21 – OCTOBER 27, 2020

OCTOBER 21, 2020

Hello Everyone,

There’s a chill in the air. Summer is definitely over!

Today’s recipe is a heartwarming stuffed winter squash dish. You’ll love it!

 

STUFFED WINTER SQUASH

1 medium kabocha, acorn, or butternut squash

1/2 tsp fennel seed

1/4 tsp pepper

Dash ground nutmeg

Dash ground cloves

1 TBS olive oil

1/2 tsp salt

FOR THE STUFFING:

3 medium carrots, finely chopped

2 shallots, chopped

1 TBS olive oil

5 fresh or dried figs, cut into eighths

1/2 cup water

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp pepper

Dash ground nutmeg

Dash ground cloves

3 TBS chopped pecans

 

Preheat the oven to 400 degrees

Wash squash; cut into 4 wedges (or to halves, depending on what kind of squash you’re using. Remove loose fibers and seeds from the inside and discard them.

In a spice grinder or with a mortar and pestle, combine the fennel seed, pepper, nutmeg, and cloves; grind until the seeds are crushed.

Brush the squash with oil. Sprinkle with salt and 3/4 teaspoon of the spice mixture. Place it on an ungreased baking sheet. Bake, uncovered,  for 35-40 minutes, or until tender.

Meanwhile, in a large skillet, saute the carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves, and the remaining spice mixture. Bring it to a boil. Reduce the heat and simmer, uncovered, for 8-10 minutes, or until the liquid is evaporated and the figs are tender. Stir in the pecans.

Fill the squash with the stuffing. Bake 10-15 minutes longer or until heated through.

Enjoy!

And have a delicious week.

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 8, 2020

September 8, 2020

Hi Everyone,

As the harvest season continues, new delights show up every week.

This week, lovely carrots are coming. So, let’s make carrot hummus! It’s quick and easy and very delicious.

CARROT HUMMUS

1 lb carrots, peeled and cut into 1/2-inch pieces

2 cloves garlic, unpeeled

Extra-virgin olive oil

1 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp ground black pepper

3 TBS tahini

1 TBS chopped fresh cilantro, plus 1 tsp for garnish

juice of 1 lemon

 

  1. Preheat the oven to 400 degrees.
  2. Toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast for 20 – 25 minutes, until the carrots are tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool until just warm. Peel the garlic cloves.
  3. In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons of water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons of olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

HELPFUL HINT: Great dips deserve great dippers. Try pita chips, endive, baby bell peppers, radishes, celery, celeriac, blanched green beans and Persian cucumbers.

Enjoy!

Have a delicious week,

Best,

Judi

 

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JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.

  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi

 

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JUDI’S RECIPES – WEEK 18, OCTOBER 2, 2018

Greetings All,

The weather continues to be warm and rainy. It still feels like summer, doesn’t it?

Today I thought I’d publish a recipe for carrots. I usually just eat carrots raw, since I love the crunch. But Artie likes his carrots cooked. So, I try to make them as interesting as I can. This recipe uses lots of garlic and a sprinkling of grated cheese.

 

CHEESY GARLIC ROASTED CARROTS

Ingredients

6 carrots, washed and cut into strips

1/4 c olive oil

5 large cloves garlic, minced (or 1 TBS minced garlic)

1/4 c grated cheese (parmesan, romano or any hard cheese)

2 TBS bread crumbs (any kind)

Salt and pepper to taste

Directions

  1. Preheat the oven to  375°F and spray a baking sheet with cooking spray.
  2. Put the carrot slices in a bowl. Pour the olive oil over the carrot slices, then add the garlic, parmesan, bread crumbs, salt and pepper. Toss all the ingredients together to coat the carrots.
  3. Spread the carrots out on the prepared baking sheet and bake for 25 – 30 minutes, or until tender, tossing the slices halfway through.

 

That’s all there is to it.  Enjoy!

Have a delicious week.

Best,

Judi

 

 

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Anastasia Recipe Picks — Week 16

This week’s recipe comes from Sam Kass, former White House chef and senior food policy advisor and the author of Eat a Little Better (https://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948). What I love about this book is that it features a few different variations on a simple dish, and today I will be sharing two delicious ways to serve couscous using the edamame, spinach, carrots, and shallots in our CSA shares. I think these dishes are perfect for the weather we’re having, and I hope you enjoy them!

Cheers,
Anastasia

Couscous Two Ways: with Olives, Spinach, and Slow-Cooked Garlic & with Roasted Carrots and Shallots
From Eat a Little Better by Sam Kass
Pick it up at Kitchen Arts & Letters, or order from https://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948

At the White House, couscous frequently saved the day—or at least, the First Family’s dinner. Whenever I was running late and rice wasn’t an option, I’d turn to the whole-wheat variety of this trusty North African staple, essentially a kind of tiny pasta. The whole-grain version is virtually indistinguishable in flavor and texture from its refined counterpart (something I wish I could say about most Italian pasta), and it offers far more fiber. Plus it’s a dream when you’re tight on time. Not only does it take just 10 minutes to prepare, you don’t even have to monitor the pot. Instead, you stir it into boiling stock or water, turn off the heat, and let it hang out. If I’m in a real rush, I’ll just serve it as a side with a drizzle of oil and squeeze of lemon or splash of vinegar. But when I have the time, I like to incorporate vegetables and herbs, so it acts as the centerpiece of a meal.

Step One: Simple Couscous

(Makes a little more than twice as much cooked couscous as dried.)

1. For every 1 1/4 cups of couscous, use 1 1/2 cups liquid (I like to use half water and half low-sodium stock for extra flavor). Bring the liquid to a boil over high heat in a pot with a lid. Stir in the couscous, cover the pot, and take it off the heat. Let it sit until the water’s been absorbed and the couscous is tender, about 10 minutes. Gently fluff with a fork, breaking up any clumps.
2. Use the couscous right away or let it cool. It’s great hot or cold. Once cooled, it keeps in an airtight container in the fridge for up to 5 days.

Pro Tip: Just before serving, try splashing some hot chicken stock on the couscous to keep it moist.

Couscous with Olives, Spinach, and Slow-Cooked Garlic

(Serves 4 to 6.)

1 head of garlic, cloves separated and peeled
1 cup extra-virgin olive oil
3 cups whole-wheat couscous, warm
1 cup shelled edamame beans
4 cups spinach, chopped like you would for a salad
1/2 cup very roughly chopped pitted kalamata olives
2 tablespoons red wine vinegar
Kosher salt

1. Make the garlic: Combine the garlic and oil in a small heavy saucepan and set over very low heat. Let the garlic gently sizzle until smooshably soft and golden in places, about 45 minutes. Store the garlic and oil in the same container in the fridge for up to 2 weeks.
2. Make the dish: Fluff the couscous with a fork and stir in 4 mashed cloves of the cooked garlic and 1/4 cup of the reserved garlic oil, edamame, spinach, olives, vinegar, and salt to taste.

Couscous with Roasted Carrots and Shallots

(Serves 4 to 6.)

6 to 8 medium carrots, peeled and cut into bite-sized pieces
3 medium shallots, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt
3 cups cooked whole-wheat couscous, warm
Handful of coarsely chopped fresh parsley
1 tablespoon apple cider vinegar

1. Preheat the oven to 425°F.
2. Toss the carrots and shallots on a baking sheet with 2 tablespoons of the oil and 1/2 teaspoon of salt. Spread them out in a single layer and roast until golden brown in spots and tender, 20 to 30 minutes.
3. Fluff the couscous with a fork and stir in the carrots, shallots, parsley, and vinegar along with the remaining 2 tablespoons oil and 1 teaspoon salt. Season with more salt and vinegar to taste. Transfer to a serving bowl.

© 2018, Sam Kass.