carrots

Erin Gleeson

Let’s Party: Two Tomato Carrot Ribbon Pasta

There’s something so satisfying (yet a bit indulgent) about a big plate of pasta, right? But what if you could make it just a little lighter and shave off a little of that guilt? Starting with this recipe, I replaced half the noodles with carrot ribbons, and guess what…JUST as satisfying! It’s a great flavor combo, too- sun dried tomatoes, cherry tomatoes, parsley and fresh mozzarella balls. Perfect when entertaining, or for a weeknight dinner.

Click HERE for the BHG recipe that I have adapted. Use any type of pasta you’d like (wheat, gluten-free, etc…they type I used with the curly edges is called Riccia). To lighten things up, substitute about half of the pasta serving per person with carrot ribbons. I have found this to be about 1-2 carrots per serving, depending on how big the carrots are. When boiling the pasta, I just throw the carrot ribbons in the water for the last 1 minute the pasta is cooking, then strain it all together. But be sure not to leave the carrots in too long- they are so thin that they will fall apart quickly when over cooked. One minute or less should do it, just until they start to wilt.

You can also use carrot ribbons to replace all the pasta if you like! For this version, instead of boiling the carrots, try just quickly sauteeing the ribbons over medium heat in a non-stick pan with a bit of olive oil until they wilt (about 3 minutes).

For the Two-Tomato Pasta recipe, click here. For my version substitute carrot ribbons for half (or all!) of the pasta. Enjoy!

Photos and illustration by Erin Gleeson for The Forest Feast, a blog and cookbook inspired by living in a cabin in the woods.

 


Beth Nervig

Food Trends from the May Innovation Issue

Hi it’s Beth again, assistant food editor for bhg.com. Our newest issue of Better Homes and Gardens is packed with amazing kitchen gadgets and some seriously fun food trends. I couldn’t resist sharing my favorite recipes and trends with our Delish Dish readers.

1. Spice It Up!

Experimenting with new spices is totally on-trend right now. Dukkah, an aromatic mix of Egyptian spices and hazelnuts, is one of our favorite new spice blends. Make your own dukkah using spices you’ve already got in your pantry and try it on our Spicy and Honey Roasted Carrots.

2. Homemade Yogurt

Love yogurt? Me too! Yogurt has been one of the hottest food trends for the past few years, but more and more we’re seeing people make their own yogurt right at home with the help of an electric yogurt maker. Whether you’re making your own or buying it from the store, you’ve got to try our Chocolate and Mango Yogurt. It’s inspired by flavors from chic SoHo yogurt bars in New York City. And those guys know their yogurt.

3. Stack Your Cake

Sure layered cakes have been around for awhile, but the hottest new cake gets serious about its layers. The coolest thing about our new Apricot Stack Cake? You can make the layers right in your griddle, and just flip them like pancakes until golden. Couldn’t be easier! Or more scrumptious when you layer with our tangy apricot sauce and billowy whipped cream.

4. Bringin’ Back Brussels Sprouts

Brussels sprouts are the new “it” veggie. And if you’re turning up your nose right now, think again. You’ve probably had them boiled, maybe even roasted, but Brussels sprouts steal the show when shaved, like in our Tangy Grape and Apple Slaw. A little sauerkraut paired with sweet grapes and apples on a bed of shaved Brussels sprouts and watch out! New favorite side dish alert!

5. Easy as Pie

Everyone likes pie. But making a pie crust can be intimidating, not to mention time consuming. So when Jamie Oliver showed us his newest way to make a pie crust, we knew he was onto something! All you do is prepare your pie dough and then shape it into a log. Then you just freeze it and when you’re ready to make your pie, slice your dough into medallions to cover the bottom and top of your filling. It’s pretty, modern, and doesn’t require a rolling pin. Try this fun pie making trend with our Best-Ever Strawberry Rhubarb Pie.

Pick up our May issue of Better Homes and Gardens for more recipes featuring the latest food trends; plus find awesome new kitchen gadgets that we’re loving right now.

 


Kristin Porter

in-season eats: Mini Mango-Carrot Cupcakes

Can cupcakes be considered health food if they’re chock-full of vitamins, vegetables, and fresh fruit juice? I’d like to think so. Especially when they’re as cute and poppable (read: impossible to eat just one) as Mini Mango-Carrot Cupcakes!

Packed with shredded carrot and sweet mango juice, Mini Mango-Carrot Cupcakes are a fun and sunny take on classic carrot cake. That signature orange hue from freshly shredded carrots is pumped up by the addition of fresh mango juice, or a mango juice blend, which can be found at nearly every grocery store these days. Smooth and tropical-tasting, mango juice is an excellent source of vitamin A, and a good source of Vitamin C, too.

Bonus: mangos and carrots are both in season right now, which means they taste superbly sweet and fresh in this dessert. That being said, the cupcakes aren’t overly sugary-tasting, and almost have the consistency of really moist cornbread. Totally a trip from the ordinary.

Ok, ok, these babies are still technically considered dessert, and have the indulgent, cream cheese frosting swirled on top to prove it, but I like to think their portion-controlled size and addition of a few fresh ingredients make them a great, healthier option to serve at parties or for kids.

The original recipe for Mini Mango-Carrot Cupcakes is for a full-sized layer cake, so I simply scooped the batter into lined mini muffin tins and baked at 350 degrees for 12-14 minutes.

However you make it, enjoy this yummy, springtime dessert!

Click here for the Mango Carrot Cake recipe >


Delish Dish Editor

In-Season Eats: Black Rice Salad with Snap Peas, Carrots, and Almonds

It finally felt like spring this weekend. It was 65 degrees, I took my dog to the park, and I felt like cooking something fresh and delicious. Then I remembered saving this Black Rice Salad with Snap Peas, Carrots, and Almonds for a spring day. Because you can’t eat loads of fresh veggies mixed with almonds, black rice, and a light wasabi-laced dressing when it’s cold and blustery outside. This dish was made for the first day of spring.

To start, I did have to invest in a couple of ingredients, but none were too spendy, and I knew I’d be making this salad more than once. I found black rice at a gourmet market along with the wasabi paste. I was a little intimidated because I had never cooked with black rice before, but I followed the package instructions, and it only took a little longer than regular rice. When testing it for doneness, I realized it has this subtle sweetness that is really unexpected. I can’t wait to try using it in other recipes.

The good thing about this recipe was that I could chop everything while the rice cooked so it didn’t take forever. Then, I just threw all the ingredients together and topped it with crunchy almonds. I couldn’t even wait five minutes to eat it. I had to scarf down a bowl immediately, and it was just as fresh and zippy as I thought it would be.

And the dressing! Oh my gosh, let’s talk about the dressing. It’s really simple: just honey, tamari sauce (which is like a darker, milder soy sauce, so if you don’t have a bottle on-hand regular soy sauce works great, too!), wasabi paste, oil, and lemon juice. The sweetness from the honey and the bit of wasabi come together for a combo that is truly flavor awesomeness.

One thing to note is that it makes a big batch. I think we originally shot the recipe for the magazine to be a side dish, but I like it all on its own as a main dish (though I suspect it would be amazing with baked salmon). I kept the almonds on the side and then topped each bowl with them as I dished it up. Though the recipe calls for Marcona almonds, any kind of nut would work here. The nuts do add a lot though, so don’t skip them!

So what are you waiting for? Go make this amazing recipe already! It’s healthy, filled with veggies, and just dying to be your new go-to spring salad.

Here are my tips:

  • You can get black rice and wasabi paste in the health food and Asian aisle of your supermarket. You can also substitute farro or wheat berries for the black rice.
  • Don’t be intimidated if you’ve never cooked with black rice. It’s just like regular rice only it takes a little longer to cook than regular rice. Plus, it’s subtle-sweet flavor is really interesting!
  • Tamari sauce is a darker, milder version of soy sauce. It’s gluten-free as well. But if you don’t want to buy it, just use regular soy sauce.
  • The recipe calls for microgreens or shredded cabbage. I found bagged shredded cabbage at my grocery store so that’s what I used. It worked great!
  • Marcona almonds are my favorite nut. And I’m nuts about nuts. But they can be a little expensive, so feel free to substitute with whatever nut you like. Just don’t skip the nuts, because they do add delicious texture to the salad.

Erin Gleeson

In-season eats: blood orange glazed brussels sprouts and carrots

Blood oranges (and all kinds of citrus!) have been coming in my weekly CSA box of local produce. (A perk of living in sunny CAlifornia I guess!) I used the blood oranges to make this mildly sweet glaze for brussels sprouts and carrots and it came out wonderfully! Adding the nutmeg makes it a perfect chilly weather dish. Enjoy!

Ingredients

  • 2 cups fresh brussels sprouts
  • 3 medium carrots, cut into 1-inch pieces
  • 1/3 cup (blood) orange juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt

Directions

1. Cut Brussels sprouts in half. In a medium saucepan combine sprouts and carrots. In covered medium saucepan cook in a small amount of boiling water or steam for 10 to 12 minutes or until crisp-tender. Drain well. Return all of the vegetables to pan.

2. In a small bowl stir together the orange juice, cornstarch, sugar, nutmeg (if desired), and salt. Add to brussels sprouts and carrots. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve immediately. Makes 4 side-dish servings.

 

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.


Delish Dish Editor

Mediterranean Kale & Cannellini Stew with Farro

Hi it’s Beth again. It seems that every year between Thanksgiving and Christmas, my schedule gets jam-packed and I barely have time eat dinner. And since the weather has finally reached bone-chilling temps, I find myself craving soup, stew, chili…anything I can throw into a slow cooker for a warm, satisfying meal. So I was delighted when I came across this recipe for Mediterranean Kale & Cannelini Stew with Farro. Not just because it’s a healthy option, but also because I’ve been meaning to try cooking with kale. And farro is supposed to be the hottest grain on the scene since quinoa.

While I didn’t have any farro on hand, my regular grocery store had it stocked in their health food section. They even had kamut, another ancient grain that you could use in the recipe, but I opted for farro. Kale was also readily available, and pretty cheap! Since I’m a kale newbie, I double checked how to prepare kale before using it in the recipe.

The most surprising part of this stew was how easy it was to throw together. The bag of farro said to let it soak for 8 hours. Since I’m normally not one to adhere strictly to directions, I let it soak for about an hour, drained it, and threw it in with my chopped veggies and totally delicious fire-roasted tomatoes (Did you guys know about fire-roasted tomatoes?! They are amazing and come canned and should be put in everything as far as I’m concerned.) But anyway, the farro still turned out great, despite the fact that I didn’t soak it for a day. And after de-stemming my kale, I ripped it into small pieces and threw it into my stew with the lemon juice, and let the stew simmer another hour.

As for the final dish? Seriously tasty and filling. I even forgot it was a vegetarian stew thanks to the hearty beans and kale. I would also recommend not skimping on the fresh basil and feta. I know basil can get spendy this time of year, but it’s definitely worth it because it was totally delicious and fresh as a topper and played off of the lemon juice and salty kale. So splurge on the basil, I say. It was so good, in fact, that’s I’m actually looking forward to freezing it so I can heat it up later whenever I need a quick and tasty dinner. Oh and don’t forget to serve it with crusty dippable bread! Because everything tastes better with a thick slice of crusty bread. Get the recipe here.