July 2, 2012

Roasted Carrots with Warm Couscous Ingredients: Large bunch organic carrots 1 orange 1 1/2 tablespoons dried thyme or a small bunch of fresh thyme, chopped 1 teaspoon ground cumin 1 cup couscous Olive oil Salt and pepper To Make:  Preheat the oven to 350 and heat up a full kettle of water.  Wash your carrots and remove the green tops. I like the skins on as they add more flavor but you can either peel them or keep their skins on. Put them in a pot. Cover the carrots with enough boiling water from the kettle so they are completely covered.  On high heat, boil them for 3-4 minutes and drain. Put the carrots in a large bowl and drizzle over some olive oil and the juice of 1 whole orange. Add the thyme and a good pinch of salt and pepper. Use your hands to gently roll the carrots in the marinade. Make sure they all get covered. Let stand for 2 minutes.  Transfer the carrots and the juices of the marinade to a sheet pan and pop in the oven for 30 minutes.  5 minutes before the carrots are ready to come out of the oven, get your couscous in a medium sized bowl. To it, add a pinch of salt, pepper, and the cumin. Add enough boiling water to cover the couscous. There should be about a centimeter of water above the line of the couscous.  Cover and let stand for 5 minutes, or until water is completely absorbed.  Once it’s done, fluff and mix with a fork.  Serve with carrots and any juices left on the baking sheet.  Enjoy! This is an easy and healthy lunch/dinner/snack. So so delicious!

Roasted Carrots with Warm Couscous

Ingredients:

  • Large bunch organic carrots
  • 1 orange
  • 1 1/2 tablespoons dried thyme or a small bunch of fresh thyme, chopped
  • 1 teaspoon ground cumin
  • 1 cup couscous
  • Olive oil
  • Salt and pepper

To Make: 

  1. Preheat the oven to 350 and heat up a full kettle of water. 
  2. Wash your carrots and remove the green tops. I like the skins on as they add more flavor but you can either peel them or keep their skins on. Put them in a pot.
  3. Cover the carrots with enough boiling water from the kettle so they are completely covered. 
  4. On high heat, boil them for 3-4 minutes and drain.
  5. Put the carrots in a large bowl and drizzle over some olive oil and the juice of 1 whole orange. Add the thyme and a good pinch of salt and pepper. Use your hands to gently roll the carrots in the marinade. Make sure they all get covered. Let stand for 2 minutes. 
  6. Transfer the carrots and the juices of the marinade to a sheet pan and pop in the oven for 30 minutes. 
  7. 5 minutes before the carrots are ready to come out of the oven, get your couscous in a medium sized bowl. To it, add a pinch of salt, pepper, and the cumin. Add enough boiling water to cover the couscous. There should be about a centimeter of water above the line of the couscous. 
  8. Cover and let stand for 5 minutes, or until water is completely absorbed. 
  9. Once it’s done, fluff and mix with a fork. 
  10. Serve with carrots and any juices left on the baking sheet. 
  11. Enjoy!

This is an easy and healthy lunch/dinner/snack. So so delicious!

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couscous carrots roasted carrots roasted veg easy dinner easy meal easy food recipe cumin

May 1, 2012

Parsnip and Ginger Soup Ingredients: 1 3/4 lbs parsnips, peeled and chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 medium onions, diced 1 3/4 quarts chicken stock 2 cloves garlic, peeled and minced 1 thumb sized piece of ginger, peeled and sliced Olive oil Cilantro Salt and pepper To Make: Chop up all your veggies. Boil broth in a medium pot. In a large soup pot, add some olive oil to the bottom and heat up. Once hot, add all the chopped veg and stir. With a lid on at an angle, cook everything for about 10 minutes, stirring occasionally until the onions are golden and everything has softened.  Add boiling broth to the veggies and bring to boil. Reduce heat and simmer for 10 more minutes with the lid on.  Season with salt and pepper. Using an immersion blender, pulse the soup until it is smooth and creamy.  Garnish with cilantro leaves and a drizzle of good olive oil. Serve with some nice pieces of fresh bread. Enjoy!

Parsnip and Ginger Soup

Ingredients:

  • 1 3/4 lbs parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium onions, diced
  • 1 3/4 quarts chicken stock
  • 2 cloves garlic, peeled and minced
  • 1 thumb sized piece of ginger, peeled and sliced
  • Olive oil
  • Cilantro
  • Salt and pepper

To Make:

  1. Chop up all your veggies.
  2. Boil broth in a medium pot.
  3. In a large soup pot, add some olive oil to the bottom and heat up.
  4. Once hot, add all the chopped veg and stir.
  5. With a lid on at an angle, cook everything for about 10 minutes, stirring occasionally until the onions are golden and everything has softened. 
  6. Add boiling broth to the veggies and bring to boil.
  7. Reduce heat and simmer for 10 more minutes with the lid on. 
  8. Season with salt and pepper. Using an immersion blender, pulse the soup until it is smooth and creamy. 
  9. Garnish with cilantro leaves and a drizzle of good olive oil. Serve with some nice pieces of fresh bread.
  10. Enjoy!

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carrots celery creamy soup ginger onion parsnip and ginger soup parsnips recipe soup food

March 9, 2012

Warm Winter Stew  Ingredients: 1 lb stew beef (cubed) 1 lb butternut squash (cubed) 2 potatoes (cubed) 2 large parsnips (cubed) 2 large carrots, diced 1 medium onion, diced 1 celery stalk, diced 1 tablespoon tomato paste 1/4 cup red wine 2 pinches each of dried thyme, basil, and oregano 1 teaspoon chili flakes Salt and pepper To make: Put cubed stew meat in a large pot. Add just enough water to cover the meat completely. Season with salt and pepper and chili flakes. Bring to boil, turn down the heat to medium-low, and simmer for about 45-60 mins with the lid partially on, until meat is tender. Turn down the heat if the water over boils.  Add in chopped squash, potatoes, parsnips, and carrots. Add more water if it doesn’t cover all the veggies. Bring to boil, reduce heat to a simmer and let it stew for 30 minutes.  In a small skillet on medium-high heat, saute in some olive oil the diced celery stalk and onion. When they soften, add in the tablespoon of tomato paste and 1/4 cup red wine. Add in the dried herbs. Stir everything together to make a nice mixture.  Add the mixture to the stew and give everything a good stir.  Taste and season with salt and pepper if needed.  Enjoy with good bread!

Warm Winter Stew 

Ingredients:

  • 1 lb stew beef (cubed)
  • 1 lb butternut squash (cubed)
  • 2 potatoes (cubed)
  • 2 large parsnips (cubed)
  • 2 large carrots, diced
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 tablespoon tomato paste
  • 1/4 cup red wine
  • 2 pinches each of dried thyme, basil, and oregano
  • 1 teaspoon chili flakes
  • Salt and pepper

To make:

  1. Put cubed stew meat in a large pot. Add just enough water to cover the meat completely. Season with salt and pepper and chili flakes. Bring to boil, turn down the heat to medium-low, and simmer for about 45-60 mins with the lid partially on, until meat is tender. Turn down the heat if the water over boils. 
  2. Add in chopped squash, potatoes, parsnips, and carrots. Add more water if it doesn’t cover all the veggies. Bring to boil, reduce heat to a simmer and let it stew for 30 minutes. 
  3. In a small skillet on medium-high heat, saute in some olive oil the diced celery stalk and onion. When they soften, add in the tablespoon of tomato paste and 1/4 cup red wine. Add in the dried herbs. Stir everything together to make a nice mixture. 
  4. Add the mixture to the stew and give everything a good stir. 
  5. Taste and season with salt and pepper if needed. 
  6. Enjoy with good bread!

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butternut squash stew meat potatoes carrots celery parsnips hearty winter food food

December 13, 2011

thehealthyfoodie: Raw Beet, Orange and Carrot Salad With its gorgeous beet matchsticks, sweet juicy orange supremes and crunchy grated carrots, this salad is as healthy and tasty as it is colorful!

thehealthyfoodie:

Raw Beet, Orange and Carrot Salad

With its gorgeous beet matchsticks, sweet juicy orange supremes and crunchy grated carrots, this salad is as healthy and tasty as it is colorful!

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salad carrots beets food reblog