Carrots

Pork and Tomatillo Stew

Sandy Kitely 

 

Ingredients:

2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes

salt and pepper

1/4 cup flour

2 tablespoons olive oil

1 1/2 cups diced celery

1 cup chopped onion

2 cloves garlic, minced

2 cups chicken broth

3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers

1 cup julienne cut carrots

2 medium potatoes, cut in small cubes

1 pound tomatillos, husks removed, washed and diced

2 cans (14.5 ounces each) diced tomatoes

1 tablespoon ground cumin

2 teaspoons chili powder

pinch dried oregano

hot sauce, to taste

salt and pepper, to taste

fresh chopped cilantro, optional

 

  • Sprinkle pork cubes lightly with salt and pepper; toss with the flour.
  • Heat 2 tablespoons olive oil in a large skillet; add pork and saute, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, saute the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.
  • Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients.
  • Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings.
  • Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings.
  • Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.

Sweet Corn Casserole

From `The Harrow Fair Cookbook`comes a favourite recipe of author Moira Sanders and her sister!

 

Ingredients:

3 cups fresh corn kernels

2 large eggs

1/4 cup milk

1/2 cup bread crumbs

1/4 cup unsalted butter, melted

1/4 cup grated carrots

1/4 cup finely chopped sweet red bell pepper

1/4 cup finely chopped yellow onion

1/4 tsp chili flakes

1/2 tsp fine sea salt

1/2 cup shredded aged Canadian cheddar cheese

 

  • Preheat oven to 350F. Butter an 8"x8" baking dish and set aside.
  • Pulse the corn kernels in a food processor until they are creamy, but not smooth.
  • Beat the eggs and milk together in a large bowl. Stir in the bread crumbs and set aside until all the liquid is absorbed.
  • Stir the corn, butter, carrots, red pepper, onion, chili flakes, and salt into the bread crumb mixture. Place the mixture into the baking dish. Sprinkle with the cheese.
  • Bake for 45 minutes and serve warm!

 

*It will take 4 to 5 ears of corn to make 3 cups of kernels. Once the kernels have been cut off, use the back of a knife to scrape the cobs to remove all the milky corn mush!

Radish Slaw

Ingredients:

2-3 black Spanish radishes, scrubbed and grated

3 cups finely shredded cabbage

1 cup coarsely grated carrots, any color

1/2 cup thinly sliced green or red onion

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

2 tablespoons olive oil

2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves

 

  • In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Roasted Roots with Balsamic Vinaigrette

Tamara Stimpson

This recipe comes from Canadian Living and is a great side dish to any main- especially roast turkey!

 

Ingredients:

1 small acorn squash

4 parsnips

4 carrots

2 sweet potatoes

3 small onions

3 tbsp extra virgin olive oil

1 1/2 tsp dried sage

1/2 tsp each salt & pepper

Vinaigrette:

1 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

1/2 tsp Dijon mustard

Pinch each of salt, pepper & granulated sugar

 

  • Peel squash, parsnips, carrots and sweet potatoes. Cut into 1" cubes; place in a large bowl.
  • Leaving root end intact, cut onions into 1/2" wedges. Add to bowl along with oil, sage, salt and pepper; toss to coat.
  • Spread out on a greased roasting pan; roast in 425F oven, stirring once, until tnder, 60 to 75 minutes.
  • Meanwhile in a serving bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; add vegetables and toss to coat.

Carrot Dill Soup

Tamara Stimpson

Ingredients:

2 lbs carrots, chopped

1 onion, chopped

2 stalks of celery, chopped

1/4 cup margarine or unsalted butter

8 cups of vegetable or chicken stock

1/4 cup fresh dill, chopped

1/4 tsp pepper & salt

1/4 tsp cayenne pepper

1/4 cup 18% cream (optional)

 

  • Sweat all the veggies (basically you are sauteeing the vegetables until they glisten like sweat!) in the margarine or butter in a large stock pot. Saute for 8 to 10 minutes.
  • Add the stock and dill. Bring to a boil and then reduce heat to a simmer for 35 to 40 mins.
  • Puree the soup using an immersion or standing blender. Reheat to serving temperature and add the cayenne, pepper and salt.
  • At this point if you are partial to creamed pureed soups, you can stir in the cream...however it is delicious we find without it!
  • ENJOY!

 

*I love to serve this with a nice herbed foccacia or olive bread (or crusty bread with olive tapenade!)

Easy Beet and Carrot Salad

Brandi McCarthy-Keays

This recipe is a breeze if you have a food processor, its a little more labor intensive with a hand grater, but well worth it! There is no need to peel the beets or the carrots (trust me!), just wash well and cut of the root and leave ends. The ratio of beets to carrots is generally 1:1 once they are grated, don’t worry if you have more or less of one, it really doesn’t matter as long as you like it

 

Ingredients:

4-6 medium to large beets, a few more if they are small

6-8 medium to large carrots

About 1/3 cup of Everyday on Everything Dressing *found on Sauces, Dressings, and Salsa page*

 

  • Grate all the carrots in a food processor (or by hand) and place in a large stain proof bowl, stainless steel or ceramic works well, don’t use plastic unless you want it to be pink! 
  • Grate all the beets in the food processor and then add them to the carrots. Pour the dressing over top and mix well. Throw it in the fridge or let it sit out on the counter if you are serving it within the hour. This salad is best served at room temperature which makes it perfect for picnics and cottages, and tastes better the second day. 
  • Be sure to store it in the fridge though, just bring it out about an hour before serving. Enjoy!