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Tag Archives: carrot
Squash, Carrot & Ginger Soup (Hot or Cold)
by Cat, Mar 2013 (photo, right from Wikimedia Commons Ever since I was a toddler, I’ve loved carrots, especially when freshly pulled from the garden and rinsed. Of course, as a toddler, I didn’t wait for the rinsing – I ate them … Continue reading
Posted in Baked, Dairy, Fat or oil, Leafy Veggie, Root Veggie, Sauteed, Simmered, Spices, Stock, broth, Vine veggies
Tagged carrot, cream, garlic, ginger, onion, spices, winter squash
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Braised Greens (About)
by Cat, Dec 2007 (photo, right, from Wikimedia Commons) Your doctor has probably advised that you eat more dark green leafy vegetables. There are many reasons for this advice; see below, for a few. Although many people prefer to eat greens … Continue reading
Posted in Braised, Fat or oil, Fungi, Leafy Veggie, Onion family
Tagged asparagus, cabbage, carrot, cauliflower, chard, collards, garlic, green beans, greens, kale, lard, olive oil, onion, spinach
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Homemade Tomato Paste
by Cat, Feb 2009 (Photo, right, from Wikimedia Commons) See also: Fresh Tomato Paste for Parmigiana Sauce) Mmmm. Tomato paste is ubiquitous in so much of our cooking, and most of us simply buy those little cans of tomato paste. But what … Continue reading
Posted in Canned, Cold storage, Fat or oil, Frozen, Frozen, Herbs, Onion family, Simmered, Vine veggies
Tagged basil, carrot, celery, cinnamon, clove, garlic, olive oil, onion, oregano, rosemary, tomato
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Slow-Roast Beef Brisket in Red Wine, with Mushrooms
by Cat, April 2011 (Photo, right, by Cat) See also: Beet & Potato Salad with Creamy Horseradish Dressing This recipe is adapted from Fine Cooking (1); originally by Joyce Goldstein. I made this recipe for my 2011 Easter dinner (see below the … Continue reading
Posted in Alcohol, Beef, Buffalo, Fat or oil, Fungi, Herbs, Root Veggie, Spices, Stock, broth
Tagged beef, brisket, carrot, garlic, mushrooms, onion, paprika, red wine, thyme
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Borscht – Eastern European Beet Soup
by Cat, Oct 2008 (photo from Wikimedia Commons) Even though we ate a lot of beets when I was a child, I’d never had borscht, until I was in my 20s. The story of that first borscht is one of my … Continue reading
Root Vegetables (About)
by Cat, Dec 2007 (Photo, right, from Wikipedia – link unknown) This article discusses the following topics: 1. Beets; 2. Carrots; 3. Jicama; 4. Jerusalem artichoke; 5. Kohlrabi; 6. Onions & allium family; 7. Parsnips; 8. Rutabagas; 9. Sweet potatoes/yams; … Continue reading
Posted in Leafy Veggie, Onion family, Root Veggie
Tagged beet, carrot, cold storage, jerusalem artichoke, jicama, kohlrabi, onion, parsnip, radish, rutabaga, sweet potato, turnip, yam
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Bulgur Pilaf
by Cat, Oct 2013 see also (this site): Buckwheat & Kasha (About); Kasha pilaf; Lamb Pilaf, Moroccan Style; Tabouli (2 versions) In the US, when we think of pilaf, we think of rice pilaf – white or brown rice sautéed in butter … Continue reading
Posted in Dried fruit, Grain, Herbs, Leafy Veggie, Root Veggie, Sauteed, Simmered, Spices
Tagged bulgur, carrot, celery, onion
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Vegetable Broth
by Cat, Oct 2007 See also: Beef Stock or Broth, Chicken Stock or Broth, Fish Stock or Broth, Potato Peel Broth and the Court Bouillon recipe that accompanies the Poached Salmon recipe (links to old site) Recipes included in this article: Mineral Veggie Broth Protein Veggie … Continue reading
Posted in Leafy Veggie, Root Veggie, Simmered
Tagged cabbage, carrot, celery, dried bean, leek, lentil, onion, parsnip, tomato, turnip
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Potato Peel Water, Broth
by Cat, Oct 2007 See also: Beef Stock or Broth, Chicken Stock or Broth, Fish Stock or Broth, Vegetable Broth Traditionally, broths and stocks contain a high level of easily digested protein and minerals. This level of protein is much harder to accomplish with … Continue reading
Posted in Root Veggie, Simmered
Tagged carrot, celery, herbs, mushrooms, onion, potato
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Dublin Coddle
by Cat, Sept 2007 (photo, right, from The Paupered Chef (3)) I first had this dish in a Portland restaurant specializing in Irish cuisine. Hot and hearty, it’s perfect for a winter supper or pot luck. I like to serve this with Irish … Continue reading