Storm Soup

STORM SOUP 

by Anne Tisbert

I cooked a large package of boneless skinless chicken thighs at 350 degrees sprinkled with garlic salt and pepper. 

While they are cooking I diced 2 large onions and put in bottom of largest stock pan. Add 1/2 head of chopped celery with the leaves. Drizzled pan heavily with olive oil and stir constantly over med/high heat until onions turn clear (3-5 minutes). 

Cut up into bite sizes and add all the following veggies - 12 carrots (scrubbed but not peeled), 2 purple top turnips and 6 gold turnips (peeled), also add 2 cloves of garlic pressed. Stir often until all very, very hot and slightly cooked about 20 minutes. 

Add four quarts of veggie or chicken stock. When the chicken was done, I cut it up into large bites and threw it into the soup including the pan drippings for extra flavor as it had very little fat. After cooking on the stove top for an hour I added 1 quart of fingerlings (also cut into bite sizes). I let it simmer for an hour and then shut it off. 

At dinner time a quick reheating of an extra hearty vegetable and chicken soup made for a great meal. Only wish I had picked up fresh bread as it would have been perfect for sopping up the tasty broth (but alas, it was not on the diet this week! I really cheated on too many things over the weekend and had to get myself back on track).

Carrot Slaw

Patrick and Gina Neely 

Vinaigrette:

• 6 tablespoons olive oil 
• 1 tablespoon Dijon mustard 
• 1 tablespoon honey 
• 1 tablespoon rice vinegar 
• 1 tablespoon lemon juice 
• Kosher salt and freshly ground black pepper 

 Slaw:

• 4 cups shredded carrots 
• 1 tablespoon celery seeds 
• 1/4 cup chopped fennel fronds ( no fennel? try dill weed use only 2TBL fresh or 1 TBL dried) 
• 1/4 cup currants (or raisins or craisins) 
• optional 1/4 cup slivered almonds (or chopped pecans) 

Blend until well combined. Cover and refrigerate until ready to serve.

Sweet Cucumber Carrot Salad (Raita)

allrecipes.com/recipe/cucumber-carrot-salad-raita

"This is a side dish often referred to as 'raita' in Indian cuisine. It consists of a combination of shredded cucumbers and carrots mixed in yogurt."

Ingredients

• 1/2 cucumber, shredded 
• 1/2 carrot, shredded 
• 1 1/2 cups plain yogurt 
• salt to taste 
• 2 tablespoons chopped cilantro (optional) 

Directions

Mix cucumber, carrot, and yogurt together in a large bowl; season with salt. Garnish with cilantro.

Summer Vegetable Stew with Basil Purée

 Cooking Light JULY 2000

Ingredients

Basil Purée :

• 3/4-1 cup basil leaves 
• 1 garlic clove 
• 3 tablespoons water 
• 2 tablespoons olive oil 
• 1/8 teaspoon salt 

 Stew :

•  1 tablespoon olive oil 
•  2 bay leaves 
•  2 onion, cut into 1/4-inch-thick wedges 
•  3 garlic cloves, halved 
•  2 thyme sprigs 
•  1 cup (2-inch-thick) sliced carrot 
•  1 Quart small red potatoes, if large halved
•  1/2 teaspoon salt 
•  1/2 teaspoon black pepper 
•  2 cubed summer squash (aprox 3/4 pound) 
•  1 bell pepper (cut into strips)
•  1 cup green beans (cut into 2 inch pieces) 
•  1 tomato, peeled and cut into 1-inch pieces 
•  2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 

Preparation

To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.

To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 3 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash and bell pepper; cover and cook 15 minutes. Add the green beans and tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.

Nutritional Information /per serving Calories: 240 Calories from fat: 36%, Fat: 9.7g, Saturated fat: 1.7g, Monounsaturated fat: 6.3g, Polyunsaturated fat: 1.1g, Protein: 6.8g, Carbohydrate: 35.4g, Fiber: 7.5g, Cholesterol: 2mg, Iron: 3.3mg, Sodium: 373mg, Calcium: 123mg.

Carrot Top & Quinoa Soup

from food.com

 Ingredients

• 1 tablespoon light olive oil or 1 tablespoon canola oil 
• 1/2 sweet onions, diced 
• 4 cups water 
• 4 medium carrots, peeled and cut into 1/4 inch rounds 
• 1 cup carrots, tops washed and finely chopped 
• 2 teaspoons beef bouillon granules 
• 1/2 cup quinoa, rinsed 
• sea salt 
• fresh ground black pepper 

Directions

In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.

Smoke Roasted Root Veggies

Ingredients

• 4 large carrots, cut into 2-inch chunks
• 4 small-size unpeeled red and gold potatoes, cut into 2-inch chunks
• 2 beets unpeeled, cut into 2 inch chunks
• 4 medium-size unpeeled turnips, cut into 2-inch chunks
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Fine sea salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Preparation

Wash , Scrub, remove tops with greens (but do not peel) and cut all vegetables into 2 inch chunks. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 9 x 14-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.

For Smoker: Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. Scatter the wood chips on the hot coals.

For a gas grill: Turn half the burners to medium. When ready, Scatter the wood chips in a metal container as close as possible to a burner on a gas grill.

Place the vegetables on the indirect-heat side. Close the lid. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.

Optional: bring them indoors to your oven to finish roasting and crisping at 450 degrees.

Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Suggested wood: Cherry, oak, apple or pecan

adapted from Epicurious.com

Brussels Sprouts will also taste great smoked and roasted, but they do not have to cook quite as long, so I would use a separate container for the sprouts and roast them for only 25minutes or until tender. (also toss them with olive oil and spices.)

Carrot Pancakes

Pancakes

• 1-1/4 cups of flour
• 2 TBL finely chopped pecans(optional)
• 2 teasp baking powder
• 1 teasp ground cinnamon
• ¼ teasp salt
• ¼ teasp ground ginger
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1 cup of milk
• 1 cup of grated carrots
• 1 teasp of vanilla extract

Cream Cheese Spread

• 4 ounces of cream cheese softened
• ¼ cup of confectionary sugar
• 2 TBL milk
• ½ teasp vanilla extract
• Dash of ground cinnamon

In a large bowl, combine the first six ingredients. In a small bowl combine egg, brown sugar, milk, carrots and vanilla. Pour batter by ¼ cup onto a hot greased griddle or large skillet. Turn when bubbles form all over top of pancake. Cook until second side is golden brown.

Meanwhile, beat cream cheese, confectioner's sugar, milk, and vanilla (a blender works well). Transfer to a small bowl; sprinkle with cinnamon and serve with a little spoonful on each pancake. (maybe a drizzle of Vermont Maple syrup too!!

www.tasteofhome.com

Pickled Carrot Salad

• 1 lb julienned carrots
• ½ cup olive oil
• ½ cup cider vinegar
• 1/3 cup water
• 1 TBL sugar
• 2 cloves of garlic, minced
• 2 teasp dried oregano
• 1 teasp salt
• ½ teasp. Black pepper
• ½ teasp. Ground mustard

Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat and simmer covered for 9 minutes or until crisp-tender, Drain. Transfer to a serving dish. In a jar with a tight fitting lid, combine remaining ingredients, shake well. Pour over carrots and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

www.tasteofhome.com

Cider Glazed Carrots

Ingredients:

• 2 pounds medium carrots (about 12), peeled
• 1 cup unfiltered apple cider
• 1/2 cup water
• 2 tablespoons unsalted butter, cut into bits
• 1 tablespoon cider vinegar, or to taste

Preparation:

Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.

Cut carrots 1/2-inch-thick diagonals

Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.

Gourmet | November 2007 Melissa Roberts

Carrots with Honey Mustard Sauce

from whfoods.com

Ingredients:

• 1 pound carrots
• 1 tsp Dijon mustard
• 2 tsp honey
• 2 TB extra virgin olive oil

Directions:

Fill the bottom of the steamer with 2 inches of water. While steam is building up in steamer, cut carrots into 1/4 inch slice. Steam carrots for 5 minutes. Combine mustard, honey, and olive oil. Remove carrots from heat and toss with honey mustard mixture.

Beet and Carrot Cake

This batter can be baked in a bread loaf pan, a round or square cake pan, or in a breakfast muffin pan. Serve hot with butter or turn onto a plate and decorate with a cream cheese frosting.

1. Preheat oven to 350°F. Grease your baking pan.
2. In a small bowl, combine dry ingredients:
   
   • 1 cup whole wheat pastry flour
   • 1 tsp baking powder
   • ¾ tsp baking soda
3. In a large bowl, combine flavor ingredients and mix well:
   
   • ½ cup brown sugar
   • ½ cup white sugar
   • ½ cup oil
   • 2 eggs
   • ½ tsp salt
   • 1 tsp cinnamon
4. To the large bowl, add the dry ingredients and:
   
   • ½ cup grated raw carrots
   • ½ cup grated beets, raw or cooked
   • 8 oz crushed pineapple, drained
   • ¼ cup chopped walnuts
5. Stir the batter gently until thoroughly mixed. Pour into prepared pan.
6. Bake 50 minutes for loaf pan, 40 minutes for 9x9 or 9" round cake pan, or 25 minutes for muffin pan. Cake is done when a toothpick inserted in the center comes out clean.
   

Autumn Minestrone

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

2 tablespoons canola or other vegetable oil (I use olive oil)

1 cup chopped onions

2 garlic cloves, minced or pressed

2½ cups peeled and cubed winter squash

2 celery stalks, diced (I chop 1 cup of stalks and leaves)

½ cup peeled and diced carrots

2½ cups cubed potatoes

4 cups chopped kale (I remove center ribs)

1 teaspoon dried oregano

2 teaspoons salt

½ teaspoon ground black pepper

6 cups water

1½ cups cooked or canned cannellini beans (15 oz can drained)

Warm the oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes, then add garlic for 1 minte. Add the squash, celery, carrots, potatoes, kale, oregano, salt, pepper and water, and cook for 15 minutes or until the potatoes are almost done. Add the beans and simmer for antoehr 5 to 7 minutes, until the beans are hot.

Serve immediately with fresh organic bread to soak up every last drop. Leftovers reheat very well.

Makes 12 cups; serves 6 to 8.

epicurious | October 1999

The Moosewood Collection

Sauteed Parsnips and Carrots with Honey and Rosemary

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 pound carrots (about 4 large), peeled, cut into 3 x 1/4 x 1/4 inch sticks
• 1 pound large parsnips, peeled, halved lengthwise, cored, and cut into 3 x 1/4 x 1/4 inch sticks
• coarse kosher salt
• 2 tbsp (1/4 stick) butter
• 1 tbsp chopped fresh rosemary
• 1 1/2 tbsp honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. (Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, saute them for a minute or two to soften slightly before adding the parsnips.) Sprinkle with coarse kosher salt and pepper. Saute until vegetables are beginning to brown at edges, about 12 minutes. (This much can be made a day ahead. Cover and chill.)

Add butter, rosemary, and honey to vegetables in skillet. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper.

To add richness, saute three ounces sliced pancetta until crisp; crumble over dish before serving. [Italian pancetta is a type of dry cured meat.]

Molly Stevens, Bon Appetit November 2007