Archive for the ‘carrots’ Category

Colorful carrots can make an amazing side dish, both in presentation and taste. Easy and quick to prepare, these can be roasted in the oven or grilled on the barbecue. I had some place on my pizza pan so I decided to add finocchio. Turned out great!

ingredients
colorful carrots (cut in even sized pieces)
finocchio (cut in even strips)
olive oil,  balsamic vinegar, salt, pepper, garlic,
parsley, and or any other spice you like
bread crumbs

instructions

put cut carrots and finocchio in a pan

add oil, balsamic vinegar and all spices
toss until well coated

add bread crumbs

line a pizza pan with parchment paper and place carrots and finocchio

drizzle a little more olive oil  all over

place in 350* oven on roast for 30 minutes or until tender

(if you don’t have the roast option on your oven, roast for 15 minutes on one side
and turn over to roast another 15 minutes on other side)

serve immediately, garnished with parsley, if desired

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brown sugar carrot cake

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I found this recipe on Jovina’s blog  jovinacooksitalian. Very interesting blog, with many recipes that are simple and easy to follow.  I used shredded carrots instead of zucchini, only because I had some left over from another recipe. I also cut the sugar by 1/2 cup and added 1/2 cup raisins. In the end I found the mixture a little dry, so I added 1/2 cup of milk. Please keep in mind that this recipe is for 2 loaves of bread.


ingredients
3 cups flour
1 teaspoon baking soda
2 tsps baking powder
1 ½ teaspoons cinnamon
1 1/2 cups brown sugar
2 eggs
2/3 cup vegetable oil
2 teaspoons vanilla
1/2 cup milk
2 cups shredded carrots
1 cup chopped walnuts (optional)
1/2 cup raisins


instructions
Preheat the oven to 325 degrees F.
Line baking pans with parchment paper and set aside.
Combine flour, baking soda, baking powder, cinnamon and brown sugar in a large mixing bowl.
Stir until thoroughly mixed.
In a smaller bowl combine eggs, oil and vanilla. Add to the flour mixture and mix well.
Fold in the zucchini, walnuts & raisins.
Combine milk to mixture.
Divide the mixture evenly between the two baking pans.
Bake until deep golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes.
Cool in pans on wire racks for 30 minutes; then remove bread from the pans and continue cooling on wire racks.
This bread freezes well.


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carrot salad

harvest2014a

 

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carrot salad1

 

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