Carrots au Gratin

 Ingredients:

4 tablespoons melted butter, divided

1/4 cup saltine cracker crumbs

2 Tablespoons grated parmesan cheese

3 cups sliced carrots

1/4 chopped pepper- I used a yellow one

3 tablespoons chopped red onion

Directions:

In a small bowl, toss 2 tablespoons of the melted butter with cracker crumbs, parmesan cheese- set aside.

Cook carrots, pepper and onion in salted boiling water just until tender.

Drain

Stir in remaining 2 tablespoon butter. Top carrots with buttered crumbs

I made this recipe in 2006 for my dear friend Elsie. I remember she liked it.

It's from my collection of TOH recipes that I printed .

Zucchini and Carrot Bake

 

Ingredients:

1 cup grated zucchini

1 cup grated carrot

½ cup self-rising flour

4 large eggs

½ cup grated cheddar cheese

¼ cup olive oil

1 small onion, finely chopped

1  garlic clove, minced

Salt and pepper to taste

Directions:

Preheat your oven to 350.

Grease and line an 8-inch square baking pan with parchment paper.

In a large bowl, combine the grated zucchini and carrot. Use  clean kitchen towel to squeeze out excess moisture from the vegetables.

Add the onion, garlic, and chopped herbs to the bowl.

In a separate bowl, whisk together the eggs, olive oil, and cheddar cheese until well combined.

Pour the egg mixture over the vegetables and mix thoroughly.

Gradually add the self-rising flour to the mixture, stirring until just combined. Season with salt and pepper.

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the slice is golden brown on top and set in the center.

Remove from the oven and allow to cool slightly in the pan 

KC's was closed Christmas and the day after. I knew there would lots of produce in the grocery cart which are a dollar a bag. I picked up cauliflower, tomatoes and zucchini all for a dollar a bag.  It was a great way to save some money and have fresh produce.

 

Air Fryer Oats, Cottage Cheese, Carrot Pancakes

 

Ingredients:

1 cup old fashion oats ( I put it in the food processor and made oat flour)*

1/4 cup cottage cheese 

1/2 cup carrot puree (or puree of your choice) 

Pinch salt 

1 egg ( used a large egg) 

Add whatever seasoning you like to it 

Directions:

Heat air fryer to 375 degrees, I added parchment paper to the rack and sprayed with avocado oil

Combine the oats, cottage cheese, sweet potato puree, salt, eggs and what ever spices you are using together in a blender and combine until smooth.

Pour about 1/4 cup of the batter per pancake onto the rack and cook until starting to brown - takes about 7 to 8 minutes per side. Repeat for the rest of the batter and serve immediately.

* you might want to add more oat flour. You want the mixture to hold together

I really liked this!! It's a make again.

Next time gonna try sweet potato

Apple Cranberry Carrot Salad

 

Ingredients:

2 medium apples (Granny Smith, Honeycrisp, or Fuji), diced

1 cup dried cranberries

2 medium carrots, peeled and shredded

½ cup chopped walnuts or pecans (optional, toasted for extra crunch)

¼ cup dried raisins or golden raisins (optional)

For the Dressing

½ cup plain Greek yogurt (or sour cream for richer flavor)

2 tablespoons honey or maple syrup

1 tablespoon freshly squeezed orange juice

1 teaspoon grated orange zest

¼ teaspoon ground cinnamon

A pinch of salt

Optional Additions

1 cup mixed greens or spinach (for added freshness)

Crumbled feta cheese or goat cheese (for a savory twist)

Sliced green onions (for color and zing)

Directions:

Wash, core, and dice the apples into bite-sized pieces. To prevent browning, toss them with a squeeze of lemon juice if desired.

Peel and shred the carrots using a box grater or food processor for uniform texture.

If using fresh cranberries, chop them roughly for easier eating; dried cranberries can be added as-is.

Step 2: Make the Dressing

In a small mixing bowl, whisk together the Greek yogurt, honey, orange juice, orange zest, cinnamon, and a pinch of salt until smooth and creamy.

Taste and adjust sweetness by adding more honey or tanginess with additional orange juice.

Step 3: Assemble the Salad

In a large mixing bowl, combine the diced apples, shredded carrots, cranberries, walnuts (if using), and raisins.

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Be careful not to bruise the apples or carrots.

Step 4: Chill and Serve

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Before serving, give the salad a quick stir and garnish with extra nuts, crumbled cheese, or a sprinkle of cinnamon if desired.

I like my dressing on the side. This dressing is very good. 😉

Carrot- Toasted Pecan Salad

 Ingredients:

3 cups shredded carrots

1 cup golden raisins

1 cup air fried pecans-chopped*

1/2 cup chopped celery

1/4 cup chopped green onions

5 tablespoons apple cider vinegar

1 teaspoons dijion  mustard

1 teaspoon honey ( or to taste)

pinch of salt and pepper

1/4 cup canola oil

Directions

Combine carrots, celery, pecans, raisins  and green onion in a medium sized bowl

Add apple cider vinegar, sugar, mustard and salt and pepper to another bowl then whisk in the oil.

Pour the apple cider vinegar mixture over the carrot mixture. Mix well

Cover and refrigerate for at least an hour before serving

* To roast pecans in an air fryer, preheat your air fryer to 300°F, spread the pecans in a single layer in the basket, and cook for 5-8 minutes, shaking the basket halfway through, until they are fragrant and toasted to your desired level; you can add a little oil and salt for extra flavor before cooking

** Mei made fried shrimp for my birthday. I love carrots and this for me was a perfect birthday dinner with a birthday cake from my BFF!

Cream of Celery and Carrot Soup

 Ingredients:

2 tablespoon butter

6 celery stalks chopped

1 large onion, or two small peeled and chopped

2 large carrots peeled and chopped

4 garlic cloves minced

4 cups chicken stock 

2 cups half and half 

1 tablespoon dill chopped ( optional)

4 tablespoons fresh parsley chopped ( optional)

salt and pepper to taste

Directions:

Heat butter in a large pot on a medium high heat.

Add the chopped celery, onion and carrots to the pot, along with a few pinched of salt and pepper. Cook to softened, around 15 minutes.

Stir in the minced garlic and cook for a few more minutes .

Pour in the stock and bring to a boil.

Allow to simmer for 15 minutes, then take off of the heat.

Let cool a little and then pour in the half and half and stir to combine.

Blend the soup with an immersion blender .

Stir in the fresh dill and parsley and taste to season with salt and pepper.

Laurie gave me a bunch of leftover veggies from her party and there were lots of celery and carrots. Since it's been cold in Florida- soup was on the agender 💜

Would make this again!

Roasted Carrot Hummus

 

Ingredients:

2 pounds carrots, peeled

2 tablespoons olive oil (divided)

3 tablespoons tahini

2 tablespoons lemon juice

1/4 teaspoon ground cinnamon

Directions:

Put the carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Bake in a preheated 400-degree F oven for about 30 to 40 minutes or until they are beginning to brown.

Put the carrots into a blender along with the tahini, lemon juice, remaining 1 tablespoon olive oil, cinnamon, and salt and pepper, to taste. Blend until smooth. Taste and add more salt, pepper, lemon and cinnamon, if needed. 

Pour into a serving bowl and garnish with chickpeas, chopped parsley and red pepper flakes. Serve or refrigerate until ready to serve. 

Note:

I bought a huge bag of carrots awhile ago. As usual I forgot about them. When I peaked in the drawer I saw that I needed to use them ASAP. 

Since I love hummus I made this.

Cream of Carrot Soup

 

Ingredients

¼ cup butter, cubed

2 ½ cups sliced carrots

1 large potato, peeled and diced

1 cup chopped onion

1 stalk celery, chopped

3 cups chicken broth

1 tsp ground ginger

½ cup half and half

Directions:

First, add the cubed butter to a Dutch oven and set it to medium heat. Once the butter has begun to melt, add the carrots, potato, onion, celery, chicken broth, and ginger to the pot.

Cover the dish and allow the ingredients to cook. You’ll want to stir occasionally to disperse the heat and prevent anything from sticking to the bottom. Additionally, check the vegetables to ensure that they are tender. This will take about 30 minutes.

Once the vegetables are tender, you can allow the soup to cook for an additional five minutes or remove it from heat immediately, depending on your preference. Finally, remove the lid and allow the soup to cool for 15 minutes.

Once cooled, transfer the soup to a food processor and blend until smooth. This might need to be done in smaller batches depending on the size of your food processor. Use a separate bowl if necessary to fully blend the soup.

Next, return the soup to the Dutch oven and stir in the half and half

Cook over low heat for roughly 10 minutes to fully blend the spices and cream with the soup.

Citrus Carrot Contentment

 Ingredients

2 oranges, peeled

1⁄ 3 cup plain nonfat yogurt

2 cups frozen pineapple

1 cup carrot juice

Directions:

In blender, puree all ingredients until smooth. Makes 4 servings.

 Bonus! Compounds in oranges ease stress in as little as two minutes.

VERY GOOD!

Carrot Cake Smoothie

 

Ingredients

1 cup frozen pineapple chunks

1 small carrot, peeled and roughly chopped

1 Tbsp. maple syrup or honey

1/4 tsp ground ginger or 1/2-inch fresh ginger

1/4 tsp ground Saigon  cinnamon

Pinch ground nutmeg

1 cup milk of choice (I used Almond))

1. Place all of the ingredients together in a blender and puree until smooth. Pour into a glass.

Pineapple Carrot Salsa

Ingredients:

1 can of pineapple rings or 1 fresh pineapple, cut into chunks
2 tsp of sesame oil 
1/2 tsp of red pepper flakes 
1 sweet onion, sliced 1 inch thick
1 jalapeno pepper, seeded and halved
1/2 cup of carrots, chopped 
2 tbsp of red pepper, diced 
2 tbsp of fresh lime juice 
1 tbsp of cider vinegar 
1 tsp of ginger, fresh and grated

Directions:

Combine sesame oil,lime juice and cider vinegar.

Add liquid to the above ingredients and incorporate.

Server with chips or as a side dish. 

Carrot Bacon

Ingredients:

1 large carrot (  peel long strips of carrot (or carrot ribbons) by firmly holding on to the stem using a vegetable peeler)
1 Tbsp. pure maple syrup
¼ tsp. liquid smoke
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. smoked paprika

⅛ tsp. pepper

Directions:

Preheat oven to 380 degrees

Mix maple syrup, liquid smoke, garlic powder, onion powder,smoked paprika and pepper in a medium sized bowl.
Mix well and make sure everything is combined.

Add carrot ribbons to the bowl and  marinate for a couple of minutes.

Line baking sheet with parchment paper

Bake carrot ribbons for about 10 minutes (or 5 minutes in the air fryer). Stay close and watch through your oven window. You want the carrots to be darker in color, but not burnt. Take individual pieces out and lay them on a paper towel if they look done before the others. The carrot bacon may seem a little flimsy when you take it out of the oven, but it'll crisp up as they cool.


I love making different recipes and this one peaked my interest.
Found the recipe on Eating Well.

It was good and want to make it again.

Chickpea Balls Recipe

Ingredients:

15.5  oz canned chickpeas ( drained and rinsed)
1 cup panko breadcrumbs
1/4 to 1/2 cup grated Parmesan cheese
1 small carrot ( should make about 1/4 cup, if you have more no problem )
1 small onion ( same as the carrot)
1/2 cup finely chopped zucchini





Directions:

Clean and finely chop the onion- I pulsed in food processor.

Wash and peel carrot and zucchini and add to food processor with the onion and pulse until finely chopped.


Add the drained chickpeas to the food processor with the vegetables and chop them coarsely.

Add the panko. I added I cup but you might want to add more or less.


 The dough is should be moist. If the dough is to thick add a bit of any liquid you prefer.  Milk or chicken broth . Add only a little- you don't want it to be super moist.

Form into balls and add to a large rimmed cookie sheet with parchment paper on the cookie sheet.

 Cook at 350 for 20 minutes.

Spinach, carrot and cheese fritters

Ingredients:

1 egg
3/4 cup plain flour
1 carrot, grated
2 cups baby spinach- blanched and chopped finely
1/2 cup shredded cheese ( I used Mexican blend)

olive oil for frying




Directions:

Mix all the ingredients together except the oil.

Preheat the olive oil for frying in a saucepan over medium heat.

Drop tablespoonfuls of the mixture into the oil and flatten slightly.

Cook each fritter for 4 minutes each side, or until golden.
Drain on paper towel.

Freeze or serve hot or cold.

Mey's Carrot slaw

 Mey loves to bring goodies over and this carrot salad is my favorite. I asked her for the recipe and she said a little of this and this much of that.  I had to experiment till I came somewhat close to hers.

Mey uses a mortor and pessel  to grind the peanuts first, then adds the habanero ( each time she makes it the amount changes). Add the amount of heat you desire. 

In the mortor, which now contains the crushed peanuts and haberno add a clove of garlic and crush.

 about 2 tablespoons Peanuts - Mey likes the honey roasted. 

Habanero- add as little or as much depending on the degree of heat you like

 1 peeled clove -garlic

4 to 5 large carrots

1 medium tomato

1 lemon

salt to taste


Peel and shred 4 or 5 large carrots into a medium sized bowl.
Cut 1 medium sized tomato and add to mortor and crush.

Add the mixture of peanuts,habanero, garlic and tomato to shredded carrots. Mix well.

Juice 1 lemon and add to carrot mixture and salt to taste.

Once in awhile Mey will add anchovies. No salt required if you add them.

You can use regular peanuts instead of honey roasted. Add sugar the mixture to taste. 


If someone makes this and likes it and shares- please remember it is Mey's  original recipe.

VEGAN MUSHROOMS & CARROTS

Not the best photo but it was very good.


Ingredients:

2 tablespoons of olive oil
2 16 ounce packages of mushrooms- sliced
6 large carrots – peeled and sliced into one inch pieces
1 large yellow onion – peeled and diced
1 large shallot – peeled and sliced thin
2 cloves of garlic – peeled and minced
2 cups of vegetable broth
1 and 1/2 cups of red wine
1 tablespoon of tomato paste
2 teaspoons of ground sea salt
2 tablespoons of fresh thyme leaves
2 teaspoons of dried Italian seasoning
Black pepper to taste
1 tablespoon + 1 teaspoon of all purpose flour ( you can use cornstarch to make it gluten free)
1/3 of a cup of water

1 package of fettucine

Directions:

Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot add the mushrooms and a pinch of salt, sauté for about ten minutes . Remove from the pan and set aside.

Add one tablespoon of olive oil and add the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until  browned and caramelized. Add the garlic and cook for one minute

 Deglaze the pan with vegetable broth and wine. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it's well combined. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for about twenty minutes.
Mix the flour  and water together until the flour. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. 

Zippy carrot and Zucchini salad

 Ingredients:

3 cups of pre-shredded carrots
2 zucchini- shredded
Dash sea salt
Ingredients for Dressing:
1 cup mayonnaise ( used plain Greek yogurt)
2 Tablespoons of barbecue sauce - we use Sweet Baby Rays 

2 Tablespoons of rice wine vinegar

DIRECTIONS:

Julienne or shred your zucchini and place in a strainer. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. After salting the zucchini, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.
As your waiting on your zucchini mix all the ingredients for your dressing in a medium bowl with a whisk or fork.
Mix zucchini and pre-shredded carrots in a large bowl.
Drizzle dressing over veggies, tossing to combine. Add as much or as little dressing as you'd like.
Serve and enjoy! Store for no more than 6 hours in refrigerator or the zucchini will become soggy.

Optional: Add craisins, raisins, or yellow raisins for a sweet kick to this zesty summer salad. I added some bacon*

*Durning WW2, the US government begged housewives to not reuse Bacon Fat, but to turn it in. A pound of fat could make a pound of explosives for bombs. In the end, bacon helped defeat the Nazis.  

Jeon Vegetable Pancakes

Ingredients:

2 c yellow summer squash or zucchini (washed, deseeded, and grated)
1 ½ c carrots (peeled and grated)
2 c yellow potatoes (peeled and grated)
3/4 cup green onions (finely diced, about 4 onions )
3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
2 cup all-purpose unbleached flour
1 large egg (beaten)
¾ - 1 cup water
1 tsp salt
1/4 tsp black pepper
 olive oil (for frying)
sesame oil (for frying)
Spicy Soy Dipping Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp white onion (finely chopped)
2 cloves garlic (finely diced)

1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Directions:

Place squash, carrot and potato in food processor to grate. Add all veggies to a large bowl.

Stir flour into vegetables- mix well.
Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.

Add salt and pepper
Heat ½ tbsp olive oil to the  skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).

Fry pancake until golden and crispy, (this takes about 3-5 minutes).
Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. 

Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.

Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
Continue until all pancakes are cooked. Add extra olive oil  between batches as needed.

Spicy Soy Dipping Sauce

Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.

Honey Carrot Banana Texas Size Muffins

Ingredients:

2 bananas
1 ½ cups shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 large eggs
½ cup grapeseed oil ( used canola oil)
½ cup honey
¼ cup plain yogurt

1 tablespoons vanilla extract

Directions:

Preheat oven to 350 degrees.   Prepare muffin pan and set aside.

In a large mixing bowl, smash the bananas with a potato masher or fork.  Stir in the shredded carrots.

Sift the dry ingredients together over  mixing bowl and stir to combines.

Whisk two eggs in a small bowl

In a separate bowl or liquid measuring cup, combine the oil, honey, yogurt, and vanilla.

Add the liquids to the large bowl, and stir/fold until combined.

Pour the batter into the prepared muffin pan and bake for 30 to 35 minutes or until a thin knife inserted deep into the muffins comes out with moist crumbs


Let cool for 10 minutes before removing the bread from the pan.  Continue to cool on a wire rack.

Source

St. Elizabeth's Carrot Salad

This recipe is from St. Johns Church cookbook. Billie Lillywhite shared this recipe, which is a keeper!

Ingredients:

2 lbs carrots, peeled and sliced
1 green pepper, sliced thin
1 medium onion, sliced thin
1 tsp. dry mustard
1/2 cup salad oil ( used a little less then 1/4 cup)
1 cup sugar ( used 1/2 cup)
3/4 cup vinegar ( used 1/2 cup)
1 can Campbell's tomato soup

Directions:

Boil carrots in salted water for about 10 minutes. 

Drain, transfer to a mixing bowl and add onion and pepper

In a saucepan, mix mustard, sugar, oil, vinegar and tomato soup. Heat and stir to dissolve sugar.

Pour over carrots.

Cover tightly and refrigerate overnight.

Featured 7/30/17 The Lazy Gastronome