carrots – Page 5 – The Pajama Chef

SRC: Minty Asian Slaw

July 9, 2012April 6, 2017 Sarah

It’s a Secret Recipe Club kinda Monday! The best kind, in my opinion. 🙂 If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month my assigned blog was Sustainable Cooking for One, which is the product of Stephanie’s passion for local, sustainable eating. Stephanie has a ton of original and adapted recipes on her site, and has even published a cookbook! How cool.

I was looking for a side dish to make for our 4th of July BBQ, so when I saw Stephanie’s twist on cole slaw, I was so excited. This isn’t just your average cole slaw… it’s Minty Asian Slaw!

Minty Asian Slaw is a refreshing twist on a classic summertime dish. Unlike most cole slaw recipes, Stephanie’s encourages the use of lots of fresh veggies and fruit [not just cabbage!], vinegar, and oil… instead of globby mayo and limp cabbage. What a great idea, me thinks! For the most part, I stuck with the recipe but I did make a few changes. The original recipe called for cabbage, carrots, and cucumber along with the minty vinegar and oil dressing. Since Ben isn’t a huge cucumber fan, I decided to take a cue from Stephanie’s other slaw recipe and use an apple for crunch instead! I also added more mint than the recipe called for… what a great decision! Both of them. 🙂 And let me just say for the record that a bite of minty apple, no matter how weird it may sound, is pretty amazing.

This crisp Minty Asian Slaw is fresh, exotic, and perfect for summer, and that abundance of mint growing in your garden [or is that just me?], so I hope you enjoy as much as we did!

Minty Asian Slaw

Servings: 10-12
Time: 60 minutes
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adapted from Susatainable Cooking for One mostly here and but also here

Ingredients:

1 medium cabbage, sliced thin
1 tablespoon salt
1 carrot, grated
1 apple, cut into matchsticks [I used Granny Smith]
2 stalks celery, finely diced
~2-3 tablespoons fresh mint, chopped [I didn’t measure]
lemon juice
3 tablespoons rice vinegar
1 teaspoon toasted sesame oil
up to 1/2 tablespoon sugar, if desired

Directions:

Place cabbage in a large collandar and pour salt over. Use your hands to massage salt into cabbage, then let sit for about 45 minutes [Mark Bittman suggests 1-2 hours but I didn’t have that kind of time, so I helped the process by massaging it]. Then rinse and drain cabbage thoroughly–about six times–to remove the salt. Dry cabbage with kitchen towels or a salad spinner.

Meanwhile, combine carrot, apple, celery, and mint in a large bowl. Toss with lemon juice–about 1 tablespoon. In a small bowl, whisk together vinegar and oil. Add cabbage and dressing mixture alternately so everything combines well. Taste and add sugar as desired.

Serve immediately.

Be sure to check out other great SRC recipes posted today!

Breakfast, Muffins, Recipes

Cinnamon Carrot Muffins

May 9, 2012May 8, 2012 Sarah

Carrot Cinnamon Muffins are good… like, really good. Not just pretty good or mildly good, but really really really good.

Like, good enough to blog about even though I made them in February. Yes, February. The beginning of February, if you must know. I’m really behind.

Back to the muffin at hand. I had to blog about them. After all, this photo has been sitting on my desktop for months, taunting me.

Yes, genuinely taunting me.

These muffins have a lightly spiced, sweet middle and a slightly crisp, golden brown top. Mmmm, classic muffin love right there.

But why have they been taunting me? After all, that’s a pretty harsh word. Taunt taunt taunt TAUNT… muffins on attack! [Umm, sorry I’m weird.]

Well, first, because they’re like the only way I’ve ever figured out to get Ben to eat extra carrots [besides that baggie I stick everyday in his lunchbox]. And second, because they have the flavor of carrot cake. They’re kind of a lighter, healthier, less sweet version of carrot cake. And lastly, and best of all… no chunkiness! No kinda mushy nuts, no lumpy raisins, no stringy pineapple. Just pure, sweet, spiced carrot goodness. In my opinion, the only time “chunky” with food is good is in regard to applesauce, or Chunky Monkey Ice Cream. [Maybe I do like other “chunky” foods, but I can’t think of any so just go with me on this!]

To sum it up: Cinnamon Carrot Muffins are smooth, flavorful, and pretty delicious… that’s all, and here’s the recipe. Bookmark it, print it, or pin it because you’re gonna want to make it! I know I want them again, after staring at their gorgeousness for months on end. 🙂

Cinnamon Carrot Muffins [from Whole Living, April 2011]
click to print

Ingredients:

2 cups finely grated carrots [about 4 large carrots]
1/3 cup canola oil
1/2 cup buttermilk
2 eggs
3/4 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees. Prepare muffin tin with paper liners.

Use a food processor to grate carrots, then remove grating attachment. Add oil, buttermilk, and eggs and pulse until fully combined. Add brown sugar and pulse again.

In a separate bowl, whisk together flours, wheat germ, cinnamon, baking powder, and baking soda. Fold wet ingredients into dry ingredients, then mix until just combined.

Spoon batter into muffin cups, filling about 3/4 of the way full. Bake for 20-22 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Cool in muffin tin for 15 minutes, then remove to wire rack to cool before serving or storing.

Time: 30 minutes.

Yield: 12 muffins.

Notes: Alternatively, grate carrots with a box grater and then mix wet ingredients by hand. The food processor is just faster, but not necessary.

Main Dishes, Recipes, Soups

Lemon Orzo Chicken Soup

April 30, 2012April 29, 2012 Sarah

I’m not sure what the deal is, but I’ve become pretty much obsessed with soup over the past two years. Before that, I couldn’t really handle it [except for tomato and potato], but now? Sign me just about anytime, anywhere. That’s why I don’t mind so much when we have spring cold spells, like we’ve had here in Indiana lately. I mean, it’s the end of April and it’s 50 degrees out and rainy. No fun… except that it just gives me one more excuse to make soup.

And this is my new favorite spring soup! It’s tangy yet creamy, filling yet light. It’s super simple to make, even with the long list of ingredients. Don’t let the inclusion of eggs in a soup scare you–they add a delightful rich, velvety layer of flavor. I used dried herbs and orzo–but use fresh herbs or another small pasta if you want. I can’t wait to make this in the summertime when my balcony herbs are flourishing! They’re still little baby nubs right now. 🙂

Don’t you just want a bowlful now? I sure do!

Lemon Orzo Chicken Soup [from Good Life Eats]
click to print

Ingredients:

3 tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breasts, cut into small chunks
freshly ground black pepper
5 tablespoons lemon juice, divided
1 1/2 teaspoons dried parsley, divided
1 1/2 teaspoons dried thyme, divided
1 large onion, diced
2 cloves garlic, minced
1/3 cup white wine
6 cups chicken broth
3 carrots, sliced into thin rounds
2 stalks celery, chopped
1/2 – 3/4 cup orzo pasta, uncooked
3 egg yolks
1 teaspoon dried sage
2 – 3 large handfuls of fresh babyspinach, chopped [or combination of spinach and kale]

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with black pepper, then add to hot pan. Pour in 2 tablespoons lemon juice; sprinkle with 1/2 teaspoon each dried parsley and thyme. Turn to coat, then cook completely.

Meanwhile, heat remaining tablespoon olive oil in a stockpot or dutch oven over medium heat. Add onion and cook, stirring frequently, until golden brown. Then add garlic and cook for 30 seconds, until fragrant.

Pour in white wine, chicken broth, carrots, and celery. Bring to a boil.

Whisk together egg yolks and 3 tablespoons lemon juice. In a slow, trickling stream, carefully pour in 1 cup of hot broth [from pot] to egg mixture, whisking while pouring. Transfer the mixture back to the pot. Add orzo and chicken.

Reduce heat to medium low, partially cover, and cook until pasta and vegetables are tender, about 10-15 minutes. Before serving, add 1 teaspoon each of parsley, thyme, and sage, then stir in spinach/kale.

Time: 45 minutes.

Yield: 6-8 servings.

Main Dishes, Recipes, Sandwiches and Wraps

Hunter Fieri’s Chicken Salad

January 30, 2012January 28, 2012 Sarah

Oh my word. I’m not sure where to even begin. But let’s just say that my packed lunch repertoire has significantly improved. Like, it’s way off the charts now. It’s a revolution.

For serious.

I’m not one to go ga-ga over celebrity chefs [or their offspring], but let’s just say that while I initially thought it was cool that Guy Fieri’s teenage son, Hunter, contributed a recipe to Food Network Magazine, after I made it and tasted it, I was super impressed. This wasn’t just a fringe benefit of having a famous father [though certainly that was the reason Hunter’s recipe was published in a m a g a z i n e!!!]… this kid can cook! And create. Whoa.

Chicken salad has always been something I like but never think to make. I’m not really sure why, because it’s so filling, and when made right–can be awfully healthy. Perfect for a quick weekday lunch. This version has all the makings for a good chicken salad: it’s creamy, crunchy, and flavorful, giving you exactly what you want without weighing you down. A tiny bit of mayonnaise mixed with dijon mustard provides creaminess without excess; celery, carrots, and red onions give some crunch without tons of nuts and grapes that usually end up slightly soggy; and herbs and spices add flavor without compromising the nutrition.

We loved the versatility of this chicken salad. It can be served on a bun or as a wrap, or even on lettuce or crackers. We made it on Sunday night and each enjoyed two servings throughout the week for lunch–enough to be savored, but not too much that we got tired of it. I did cut the recipe in half, so feel free to increase the quantities to suit your needs. By the time I finished my last lunch of it, I was kinda wishing I had done that myself. And that never happens. So be forewarned… this stuff is fantastic!

Hunter Fieri’s Chicken Salad [from Food Network Magazine]
click to print

Ingredients:

1 cup shredded chicken [from a rotisserie or oven roasted chicken]
1/4 cup minced celery
1/4 cup shredded carrot
1/4 cup minced red onion
2-4 tablespoons mayonnaise
1 tablespoon whole grain dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
dash paprika
freshly ground black pepper
rolls or tortillas, for serving
lettuce, for serving
tomato slices, for serving

Directions:

In a medium size bowl, mix together chicken, celery, carrots, and onion. Add 2 tablespoons mayonnaise and 1 tablespoon mustard. Stir, then add up to 2 more tablespoons mayonnaise if needed. Add celery salt, garlic powder, and paprika, mixing well to incorporate. Add black pepper to taste, then serve on a roll or in a tortilla, garnished with lettuce and tomato.

Time: 10 minutes.

Yield: 3-4 sandwiches or wraps.

Recipes, Soups

Chicken Noodle Soup

January 25, 2012January 27, 2017 Sarah

Warm & cozy homemade chicken noodle soup. This recipe used rotisserie chicken so it’s SUPER easy! I also added some nontraditional veggies but you can omit them if you like. SO good!

My poor husband is sick in bed at home today. While it’s no fun to be sick, what better way to get well sooner than a warm, cozy bowl of Chicken Noodle Soup?

It’s a good thing that I made some of this classic comfort soup recently and stashed the leftovers in the freezer, since I can’t stay home all day and take care of him. At least I’ll be able to be here all day in spirit through each bite of light, savory chicken broth filled with tender chicken, slurp-able noodles, and hearty vegetables. Nothing sates sickness quite like old fashioned Chicken Noodle Soup, and I’m hoping it’ll do the trick in our house today!

Chicken Noodle Soup

Servings: 10-12
Time: 70 minutes
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Ingredients:

10 cups chicken broth [I used homemade, but if I wasn’t, I would recommend low-sodium.]
1 medium yellow onion, chopped [about 1 cup]
3 large stalks celery, chopped [about 1 1/2 cups]
6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
1 large parsnip, peeled and chopped [about 3/4 cup]
4 small turnips, chopped; optional
2 small radishes, chopped; optional
2 large cloves garlic, minced
2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
1/2 teaspoon freshly ground black pepper
1 bay leaf
6 ounces extra broad egg noodles, uncooked
1 tablespoon + 1 teaspoon dried dill
2 teaspoons dried basil
crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!