Tag: CARROTS

SODA SAUCE PORK LOIN & CREAMY CARROT CASSEROLE ~ BLOG 365.49

Using soda, whether it’s cola, 7UP or Dr. Pepper in recipes is truly something I learned from my southern grandmother.

SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

CREAMY CARROT CASSEROLE serves 8-10
8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 cup Duke’s mayonnaise
1/4 cup homemade chicken broth
1 tablespoon prepared creamy horseradish
FRESH ground sea salt and black pepper
3/4 cup FINELY shredded cheddar cheese
1 cup crusty sourdough pieces, small chopped

  • Place carrots in a saucepan and cover with water; bring to a boil and cook until crisp-tender.
  • In a skillet melt butter over medium heat.
  • Add onions and sauté until tender.
  • Season with salt and pepper, to taste.
  • Stir in the mayonnaise, chicken broth (or soup), cheddar cheese and horseradish if using.
  • Drain carrots; add to the onion mixture.
  • Transfer to a greased 13×9 baking dish.
  • Toss bread pieces with remaining melted butter.
  • Sprinkle with crusty bread pieces.
  • Bake 20-25 minutes, uncovered at 350°.

NOTE:

  • In a pinch you can substitute crushed Ritz crackers for the crusty bread pieces.
  • You can substitute the mayonnaise and chicken broth for an undiluted can of Cream of Celery soup.

PEASANT STEW ~ BLOG 366.333

HAPPY THANKSGIVING! This isn’t today’s meal, but was scrumptious enough that it could be if we weren’t turkey people!

PEASANT STEW

1 + 1 tablespoon butter
1 pound ground beef
1 medium onion, chopped
2 cans fire roasted tomatoes, undrained
4 medium carrots, sliced thin
2 celery stalks, sliced thin
1 medium potato, peeled and cubed
1 1/2 cup homemade broth
1/2 cup uncooked long grain rice
1-2 tablespoon Montreal hamburger seasoning
FRESH ground sea salt and black pepper, to taste

  • In a large dutch oven melt 1 tablespoon butter.
  • Add ground beef and onions.
  • Brown beef and onions until cooked through and beef is completely crumbled.
  • Drain well.
  • Add butter, carrots, celery and potatoes to pot and saute several minutes until starting to soften.
  • Add tomatoes, water and rice.
  • Return meat and onions to pan.
  • Season to taste with Montreal hamburger seasoning and FRESH ground sea salt and black pepper.
  • Bring to a SLOW gentle boil, reduce heat and simmer 15-20 minutes until potatoes and rice are tender.

HONEY THYME PORK TENDERLOIN & CARROTS ~ BLOG 366.172

HONEY THYME PORK TENDERLOIN & CARROTS
1 tablespoon avocado oil
2-3 pounds pork tenderloin
1 clove garlic, minced
FRESH ground sea salt and black pepper
1 tablespoon FRESH lemon thyme
2 tablespoons QUALITY honey
1/2-3/4 cup homemade chicken bone broth
1+1+1 tablespoons butter
4-6 LARGE carrots, rustic cut

  • Preheat oven to 450°.
  • Melt 1 tablespoon butter and coat carrot pieces.
  • Arrange carrots on a sheet pan, generously seasoning with salt and pepper.
  • Roast carrots 20 minutes until crisp tender.
  • Pat pork dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil and 1 tablespoons butter in a skillet over medium high heat.
  • Add pork brown all over 6-8 minutes. DO NOT CLEAN OUT SKILLET!
  • Move carrots to one side of pan and add pork tenderloin to sheet pan.
  • Roast another 8-12 minutes until pork is cooked through.
  • While pork is roasting make the sauce. Using the skillet remains heat and add the garlic and thyme.
  • Whisk together the honey and chicken stock.
  • Add to skillet, simmering 3-4 minutes and scraping up any bits from the bottom of the skillet.
  • Whisk in butter and season to taste with FRESH ground sea salt and black pepper.
  • If sauce is too thick add a splash or two more of chicken stock or water.
  • Let pork rest 2-3 minutes before slicing.

BEEF BARLEY SOUP ~ BLOG 366.103

This homemade beef barley soup is a complete meal in a bowl! Add a toasted cheese sandwich for a decadent treat.

BEEF BARLEY SOUP

1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
1 LARGE onion, chopped
2 garlic cloves, minced
2 carrots, sliced
1 rib celery, sliced
2 cups stew beef pieces
1/2 cup flour
6 cups beef broth
1 can petite diced tomatoes 14-15 oz, undrained
½ green pepper diced
⅔ cup pearl barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix (optional)
2 tablespoons red wine (optional)
2 tablespoons FRESH parsley or 2 teaspoons dried
FRESH ground sea salt and black pepper, to taste

  • Dredge meat pieces in flour.
  • Heat 1 tablespoon each of oil and butter in skillet.
  • Cook onions and garlic in oil over medium heat until softened. Set aside.
  • Add additional butter and oil.
  • Brown beef pieces until seared.
  • Add back in onions and remaining ingredients. Bring to a boil.
  • Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.

NOTE: Soup will thicken upon cooling, add extra broth (or water) to reach desired consistency when re-heating.

BRINED ROAST TURKEY BREAST ~ BLOG 365.

We’re had a SMALL group for Thanksgiving this year and I ordered a LARGE boneless turkey breast, but was afraid it would be too dry so decided to try a brine to keep it juicy. This recipe calls for an overnight wet brine overnight creating maximum flavor and keeping it extremely moist. It is then roasted to a golden perfection.

BRINED ROAST TURKEY BREAST
Prep Time 15 minutes
Brine Time 12 hours
Cook Time 3 hours
Rest Time 15 minutes
+/- Total Time 15 hours 15 minutes

BRINE
8 cups water
½ cup kosher salt
½ cup PACKED brown sugar
8 cloves garlic, FINELY minced
1 cinnamon stick
¼ cup FRESH tarragon
2 sprigs FRESH rosemary
2 lemons, cut in half and juiced
1 LARGE orange, peeled, cut in half and juiced
4 cups ice, optional

  • Bring the water to a boil in a LARGE pot.
  • Add all ingredients to the pot except the ice and return to a boil, stirring to dissolve all the salt and sugar.
  • Remove from heat and cool completely.
  • To speed up the cooling add about 4 cups of ice to the brine.
Once the brine is cooled, place the turkey breast in the brine making sure it’s fully submerged. You may have to weigh it down with another pot of water to keep it submerged.
  • Store it in the refrigerator overnight or for at least for 12 hours.


TURKEY
2 medium onions, quartered
4 large carrots, rustic cut
4 cloves garlic, FINELY minced
5-8 pound turkey breast, thawed
FRESH ground sea salt and black pepper, to taste
4 tablespoons butter, cut into small pieces
8 tablespoon butter, melted
1 cup homemade chicken broth

  • Preheat your oven to 350°.
  • Remove the turkey breast from the brine solution and pat it dry with paper towels.
  • Rinse the turkey breast thoroughly to remove excess salt and pat dry.
Place the quartered onions, carrot pieces, minced garlic and 4 tablespoons diced butter in a large roasting pan then place the turkey breast on top.
  • Rub the turkey with the melted butter, keep remaining butter for later.
  • Generously season with salt and pepper on both sides. 
Add the chicken broth to the pan. 

  • Cover the pan with aluminum foil and place in the oven.
  • Roast covered for 1½ hours, basting with the melted butter, remelting as necessary every 20 minutes.
  • After 1½ hours, remove the foil and roast for another 1 hour or until golden brown. The breast is done when a meat thermometer inserted in the thickest part of the breast registers at 165°.
Transfer the turkey breast to a platter or cutting board and let it rest for a full 15 minutes before slicing into it.
  • With a slotted spoon remove carrots to a serving bow. Cover and keep warm.


GRAVY
pan drippings
¾ cup homemade chicken broth
1 tablespoon cornstarch or more for a thicker gravy

  • Skim some of the fat from the pan drippings if necessary.
  • Place the pan on the stove over medium-high heat.
  • In a small bowl whisk together the cornstarch with a couple tablespoons of the chicken broth. Add mixture to the pan, whisking it all together.
  • Strain gravy through a sieve pressing all the liquid out of the onions and garlic for additional flavor.
Add more cornstarch until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit.
  • Adjust seasoning as necessary.

NOTES

  • Turkey breast cooking guidelines:
    4 to 6 pounds – 2 1/2 to 3 hours
    6 to 8 pounds – 2 1/2 to 3 1/2 hours
  • Use a shallow roaster so that the oven air can flow completely around the turkey breast.

BALSAMIC CHARRED GARLIC CARROTS

To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp.  Flavored balsamic vinegars work well also.  Tonight I used a pineapple coconut white balsamic vinegar.

BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar

  • Heat butter and oil in a non-stick skillet over medium high heat.
  • Add carrots and garlic, stirring to coat well.
  • Cover and simmer 5 minutes until carrots begin to soften.
  • Uncover and continue to simmer until carrots begin to char.
  • Add balsamic vinegar and stir to coat well.
  • Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING

This makes a wonderful bundt cake for any holiday!

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING adapted from Al Made It For You yield 10 cupcakes

CUPCAKES
1½ cups grated carrots
½ cup WELL DRAINED crushed pineapple
1 cup (120g) cake flour
¼ cup (31g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ heaping teaspoon QUALITY ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cardamom
2 LARGE eggs
¾ cup (150g) light brown sugar
½ cup (120ml) Avocado oil
1 (5 ounce) (142 grams) OUI lemon Greek yogurt
½ teaspoon PURE vanilla extract
1/3 cup crushed finely chopped walnuts
1/2 cup golden raisins

  • Preheat the oven to 325°.
  • Line a muffin pan with paper liners, and set aside.
  • In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a separate bowl, combine the eggs, sugar, oil, Greek yogurt, and vanilla extract.
  • Combine the flour mixture, crushed pineapple and grated carrots mixing just until combined.
  • Add to wet mixture and blend well.
  • Fold in raisins and all but 2 tablespoons of walnuts.
  • Scoop out the batter evenly into 10 paper liners, and bake for 18-20 minutes.
  • Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.

FROSTING
8 oz (225g) cream cheese, softened at room temperature
½ cup (113g) unsalted butter, softened at room temperature
1½ cup (188g) powdered sugar
½ teaspoon grated lemon zest

  • In a mixing bowl, beat the unsalted butter until it becomes fluffy.
  • Add the cream cheese and continue to beat.
  • Add powdered sugar and lemon zest, beating to incorporate until smooth.
  • Add frosting to piping bag and pipe cupcake tops as desired. The frosting recipe makes the right amount for piping swirls. You’ll only need two-thirds of the recipe is needed if piping bursts instead.
  • Sprinkle with reserved walnuts.

NOTE:  This makes a WONDERFUL small bundt cake.  Adjust the baking time from 18-20 minutes to 35-45 minutes.

SHEET PAN CHICKEN MEDLEY

Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.

SHEET PAN CHICKEN MEDLEY
2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided
ZEST and Juice of 1 lemon
2 cloves garlic, minced
FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice

  • In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
  • Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
  • Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
  • In a separate bowl add apricot halves, juice and artichokes, tossing to mix.  Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.

  • Heat oven to 400°.
  • Coat a sheet pan covered in foil with non-stick cooking spray.
  • In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
  • Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
  • Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
  • Add carrots to the marinade in the first bowl, tossing to coat.
  • Arrange carrots on the sheet pan.
  • Roast carrots for 15 minutes.
  • Add in chicken pieces in a single layer.
  • Top with the apricot mixture.
  • Roast 30-35 minutes until chicken is cooked through to 160°.

CREAM OF CARROT FENNEL SOUP

CREAM OF CARROT FENNEL SOUP
1 pound of FRESH carrots, chopped
3/4 cup chopped fennel bulb
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground thyme
3 tablespoons butter
1 large shallot, finely chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
2 tablespoons Cream of Sherry
1/2 cup heavy cream
Fennel fronds for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add carrots and fennel to steamer basket.  Steam7-8 minutes or until tender.
  • Remove carrots and fennel to cool slightly.  Save broth, adding enough water to measure 2 cups. Set aside.
  • Add the carrots and fennel to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream, cream of sherry and remaining 1 cup of broth.
  • Stir in thyme and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in carrot puree.
  • Season to taste.
  • Top with chopped fennel fronds.

COFFEE POT ROAST ala SLOW COOKER

COFFEE POT ROAST ala SLOW COOKER – serves 4
2 pounds boneless chuck roast, quartered**
2 Medium onions, halved and wedged
3 cloves garlic, minced
1 cup brewed coffee
1/4 cup Bragg’s liquid amino acids
8-10 small gold potatoes, scrubbed and pricked with a fork
3 LARGE carrots, rustic large cuts

1/4 cup cornstarch
6 tablespoons cold water

  • Place half the onions in the bottom of the slow cooker.
  • Top with the garlic followed by half the beef. Repeat the layers.
  • Whisk together the coffee and liquid aminos.
  • Pour over beef.
  • Cover and cook on low until meat is tender, about 8 hours.
  • At 6 hours add the carrot pieces.

  • Whisk together the cornstarch and water until smooth. Add to cooking juices, stirring to blend.
  • Cover and cook on HIGH (about 30 minutes) until gravy is thickened.

NOTES:
**The original recipe was for slow cooking, but I prefer the oven unless I’m going to be gone all day. If I use the oven I DO NOT quarter it. If using the oven adjust the roasting time to 2-3 hours of covered and undisturbed roasting with the potatoes and carrots.

The original recipe had you slicing the onions thin. BUT, if you halve it root to tip and then wedge it you not only get thin pieces, you also get MORE flavor when you cut the onion in this direction.

The original recipe did NOT call for browning the meat, but I find you get a juicier roast with more flavor if you do so when roasting in the oven.

CARROT LEMONADE

CARROT LEMONADE – serves 6

1 pound carrots, cut into chunks
2 cups water
3 cups unsweetened pineapple juice or white grape juice
4 lemons, juiced
Pineapple wedges
2 cups cold water
Ice

  • Place carrots in a large sauce pan.
  • Add water.
  • Bring to a boil.
  • Reduce heat and simmer 30 minutes until carrots are tender.
  • Cool slightly, but DO NOT DRAIN.
  • Transfer to a blender.
  • Add 1 cup of the pineapple juice.
  • Cover and blend until smooth.
  • Stir in remaining pineapple juice and lemon juice.
  • Cover and chill at least 2 hours.
  • Mixture may thicken as it chills, whisk in cold water as necessary to reach desired consistency.
  • Serve over frozen pineapple chunks with pineapple wedges.

 

SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM with HOUSE SEASONING

Meatloaf is really just an oversized meatball. So, why not make it a personal size so you can get more finished edges covered in delicious gravy?

Swedish Meat Loaves are spicy beef meatloaves smothered in a rich tasty gravy served over mashed potatoes with roasted carrots with Lingonberry jam on the side—in other words, Thanksgiving for the rest of the year.

SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM

2 Carrots, peeled and sliced into thick coins
3/4 pound Yukon potatoes, peeled and cubed
1/3 cup minced yellow onion
several sprigs Parsley, finely chopped
1 slice white bread
3 tablespoons + 1/4 cup milk
2/3 pound ground beef
1 teaspoon Nutmeg
1 teaspoon thyme
1 teaspoon white pepper
1 tablespoon flour
1 cup beef consomme
2 tablespoon Lingonberry Jam
1 tablespoon avocado oil
2 tablespoons butter
FRESH ground salt and pepper, taste

  • PREHEAT oven to 425° and adjust rack to upper position.
  • Toss carrots on a baking sheet with a drizzle of oil and a large pinch of salt and pepper.
  • Roast in oven for 15 minutes.
  • Add potatoes to a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return to empty pot off heat.
  • Place bread and 3 tablespoons milk in a medium bowl. Break up bread with your hands until pasty.
  • Add in beef, 2 tablespoons minced onion, half the parsley, 1/2 teaspoon nutmeg, 1/2 teaspoon thyme, 1/2 teaspoon white pepper and salt to taste. Mix by hand gently until thoroughly mixed.
  • Shape mixture into two 1-inch-tall loaves.
  • Heat a drizzle of oil in a large pan over medium-high heat.
  • Add meatloaves and cook until browned on surface but not yet cooked through, about 3 minutes per side.
  • Once carrots have roasted about 15 minutes, remove sheet from oven and give carrots a toss. Add meatloaves to same sheet and place back in oven.
  • Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.
  • Melt 1 tablespoon butter in the same pan you browned the meatloaves in over medium heat.
  • Add remaining minced onion. Cook, sauteing, until soft, about 2 minutes.
  • Add flour and cook, stirring, until pasty, about 1 minute.
  • Slowly whisk in beef stock and 1/4 cup milk.
  • Bring to a simmer, then whisk until thickened, about 1 minute.
  • Season with salt, pepper, and a pinch of nutmeg to taste.
  • Add more water if too thick.
  • Place pot with potatoes over low heat.
  • Add 1/4 cup milk and 1 tablespoon butter mashing until smooth. Add more milk if too stiff.
    Season to taste with additional salt and pepper.
  • Plate potatoes and meatloaves.
  • Drizzle with gravy.
  • Add carrots and jam to the side.
  • Garnish with remaining parsley.

HOUSE SEASONING MIX

1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

  • Combine in a small bowl until well blended.
  • Store in an air tight container.