OK--Here's an audience-participation entry! I thought we could go through foods & share our favorite recipes. Let's start with carrots...What's your favorite carrot recipe (or at least a recipe that has carrots in it)?
I'll start with a recipe for Glazed Carrots...
~Pam
(You'll have to click the section where it lists the number of "comments" below and to the right of this post to read the carrot recipes and/or to post your recipe.)
3 comments:
GLAZED CARROTS
This is a very simple yet delectable recipe...
4 to 6 large carrots, peeled & sliced
1 1/2 Tbls. orange marmalade
1 tsp. butter
generous dash nutmeg
Steam carrots 7-10 minutes, or until almost tender. Drain carrots & place in medium saucepan along with remaining ingredients. Cook, stirring occasionally, until glazed & tender.
Serves 4-6
Calories per serving: Approximately 40
Here's another carrot recipe I love...
ROASTED CARROTS
1 Tbls. olive oil
4 to 6 large carrots, sliced 1/4" thick
1 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. garlic salt
Preheat oven to 450˚. Spray medium-sized shallow baking dish with nonstick cooking spray. Place carrots in dish, & sprinkle with spices. Drizzle olive oil over all, & toss carrots until evenly coated with olive oil & spices.
Bake, uncovered, 35-40 minutes, stirring occasionally, until carrots are tender.
Carrot, Green Apple and Mint Salad
1/3 cup plain nonfat yogurt or 1/4 cup plain Greek-style nonfat yogurt
2 tablespoons mayonnaise (I used lowfat.)
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons chopped fresh mint
Salt to taste
If using regular yogurt, place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let the yogurt drain and thicken for 30 minutes.
In a small bowl, whisk together the drained or Greek-style yogurt and mayonnaise until smooth. Whisk in the lemon juice, vinegar, and honey.
In a food processor, first grate the carrots and then the apple. Transfer them to a large serving bowl and stir to combine. Pour the dressing over the carrot mixture and toss to coat. Roughly chop the mint and add it to the salad. Season with salt. This salad will keep in the refrigerator in an airtight container for about 3 days.
Serves 4 (1/2 cup servings
Calories: 130
Total Fat: 6g (Mono: 0g; Poly: 0g; Sat: 1g)
Protein: 2g
Carb: 19g
Fiber: 4g
Chol: 3mg
Sodium: 134mg
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