Category Archives: Carrots

Turkey Soup with Rice

Turkey Soup with Rice

1/2 cup rice
1 tbs oil
1 carrot, chopped
Salt and Pepper
1 clove garlic, minced
1/2 pound ground turkey
2 cups chicken broth
1 cup chopped kale
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tbs chopped parsley

In a pan, bring rice and 1 cup water to a boil. Simmer until rice is still slightly firm. Warm oil in a pan. Add carrot, season with salt, cook until almost tender. Add garlic, saute 30 seconds. Transfer carrot mixture to a bowl. Add turkey to pan. Season with salt and pepper. Cook until no longer pink. Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan, season with salt and pepper, bring to a boil. Simmer until rice is tender. Sprinkle with parsley and SERVE…

Leek, Bacon & Potato soup

Leek, Bacon & Potato soup

ingredients
6 slices thick-cut bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 medium-size onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale-green parts, sliced thin (see Note on cleaning)
4 cups chicken broth
4 cups peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
1/8 teaspoon cayenne pepper
1 1/4 cups shredded cheddar cheese

directions
1.In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.

2.In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.

3.Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.

German Style Beef Roast

German Style Beef Roast
1 2 1/2 – 3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth Hot cooked spaetzle or cooked noodles Snipped fresh parsley (optional)

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

For gravy:
4. Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat.
Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Makes 8 servings.

Spicy Cajun Gumbo

Spicy Cajun Gumbo

1 pound boneless, skinless chicken cut into strips
3 cups chicken stock
2 cups diced canned tomatoes
2 tablespoons Worcestershire Sauce
1 tsp. Cajun seasoning blend (recipes follows)
1 medium onion, chopped
3 medium carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 cup corn
2 tsp. minced or pressed garlic
2 tablespoons olive oil
1 pound Louisiana Hot Sausage (or sausage of your choice)
2 tablespoons all purpose flour
8 ounces raw shrimp, peeled and cleaned
salt & pepper to taste
6 cups hot cooked rice

Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun
Seasoning Blend in a crockpot on high heat. In a medium skillet,
saute onion, carrots, bell peppers corn and garlic in olive oil for
about 10 minutes or until softened. Add to crockpot. In same skillet,
brown sausage on all sides over medium-high heat. Reduce heat, cover
and cook through (about 10 minutes). Slice sausage into 1 inch pieces
and add to crockpot. Pour out all but about 2 tablespoons of the
sausage fat. Add flour to fat and stir constantly over medium-high
heat to create a dark roux. Slowly add remaining 1 cup of broth to
roux and stir until smooth. Mix roux into crockpot, lower heat, cover
and cook for 6-8 hours. About 15 minutes before serving, stir in the
shrimp. Season to taste with salt, and pepper. Serve over rice.

 

Pasta And Potato Stew

Pasta And Potato Stew

1/2 large onion, coarsely chopped
1/4 cup celery, chopped
1 tablespoon olive oil
1/8 cup dry red wine
1 tablespoon garlic, minced
15 oz diced tomatoes, canned
1/4 cup fresh parsley, chopped
1/4 cup carrots, chopped
2 medium red potatoes, uncooked diced
3/4 cup rotini, uncooked
15 oz kidney beans, canned
4 cup vegetable broth
1 tablespoon basil, dried
1/2 tablespoon oregano, dried
1 teaspoon chives, dried
1/2 teaspoon ground cumin
1/2 tablespoon arrowroot
1 tablespoon water

In a large soup pot over medium high heat, saute onion and celery in
oil until onion is limp but not brown. Add garlic part way through
and stir to prevent burning

 

Add carrots and part of the vegetable stock for liquid. Continue to
saute for 5 minutes stirring regularly.

Add parsley and the other seasonings. Be sure to crush the dried
herbs to release all their flavor. Continue cooking for another 5
minutes, stirring frequently.

Add remaining ingredients except arrowroot; bring to a boil. Reduce
heat to medium and cook uncovered until vegetables are soft; about 25
minutes.

Before serving, remove from the heat temporarily. Dissolve the
arrowroot in the cold water and mix well. Stir into the stew. Return
to the heat and stir until thickness looks right.

Serve with some good hot crusty bread.