Roasted Medley Carrots

Ingredients:

• 1 bunch (or more) medley carrots
• olive oil
• smoked salt
• McCormack® Peppercorn Medley
• thyme
• sage

Preheat oven to 400 degrees.

Directions:

Lightly peel or simply scrub the carrots.  Trim tops and bottoms.

Place in a metal pan and drizzle olive oil atop them.  Jiggle the pan so that the carrots become coated in olive oil.  Sprinkle salt and pepper.  Liberally sprinkle thyme and sage (crushing between your fingers as you do if using dried herbs).  Carefully turn over the carrots.  Drizzle a bit more olive oil.  Salt and pepper.  Sprinkle herbs.

Roast for 35-45 minutes.

Source:  Myrtle

Pickled Carrots

Ingredients:

• 3 pounds Fresh Carrots, Peeled And Sliced ¼-inch Thick
• 1/4 Large White Onion, Thinly Sliced
• 2 cups Water
• 2 cups Cider Vinegar
• 3 cups Sugar
• 1 teaspoon Whole Yellow Mustard Seeds
• 1 teaspoon Celery Seeds
• 1 teaspoon Whole Coriander Seeds
• 1 teaspoon Turmeric
• 1/2 teaspoon Minced Fresh Ginger
• 1/2 teaspoon Kosher Salt

Directions:

Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It’s better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.

Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.

This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.

Myrtle's Note:  First, I do like these.  Growing up in Texas, I would encounter pickled carrots when eating out, only I would think of them as marinated carrots.  These are sweet and sour. I like them.  Perhaps, they could do with a bit less sugar.  Still, I was very happy.  I did make two changes, although the recipe is the same as the original:  1) I used baby carrots to lesson my prep labor and 2) I used Gourmet Gardens® Fresh Minced Garlic because I was too tired to tackle the garlic root in the refrigerator.  I will most definitely use baby carrots again.


Yield:  Depends on how greedy you are!  The photo shows that I ended up with six mason jars of carrots, though each is not quite filled.  So, perhaps 12 servings.

Source:  http://thepioneerwoman.com/food-and-friends/how-to-make-quick-pickled-carrots/

Split Pea Curry

Ingredients:

• 1 lb. split peas
• 4 cups water
• 2 cups small red potatoes, peel left on and cubed into small pieces
• 16 baby carrots (or two regular ones) minced well
• 1 can (14-15 oz.) coconut milk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 red onion
• 4-5 large cloves of garlic
• 1 1/2 teaspoons green curry paste
• 2 tablespoons curry
• 2 tablespoon red chili powder
• 1 tablespoon turmeric
• 1 tablespoon coriander
• 1/2 tablespoon garam masala
• 1/2 tablespoon dried cilantro
• 1 teaspoon Redmond's Real Salt®
• 2 tablespoons Golden Mountain Sauce®
• 2 very large dollops Gourmet Gardens® Ginger
• 1 very large dollop Gourmet Gardens® Lemon Grass

Directions:

Soak the split peas in cold water for 3 hours.

Drain the split peas, rinse, and drain again.  Add them to a large pot with four cups of water and bring to a vigorous boil.  Then, turn down to a strong simmer and cook for 30 minutes, stirring periodically.

While the split peas are cooking, mince (I purée) the onions and the garlic and set aside.  Dice the red potatoes into tiny cubes and set aside.  Mince the carrots and set aside.

In a large sauteuse pan, heat the olive oil and butter.  Then add the onions.  Once they start to turn translucent (or about 3 minutes if puréed), add the garlic and let them continue cooking together.  Then add the ginger, lemon grass, curry paste, curry, red chili powder, turmeric, garam masala, coriander, cilantro, Golden Mountain Sauce, and salt.  Cook until the seasonings begin to smell, stirring frequently.  Next add the potatoes and carrots and, again, cook until you begin to smell the carrots (about 10 minutes).  Finally, add the coconut milk, stir thoroughly, and simmer for 10 minutes until the potatoes begin to soften.  Stir frequently as the curry mixture is cooking.

At this point, the split peas should be done, with most of the water gone.  Add them to the curry mixture and cook another 15-20 minutes so that the potatoes are finished.  Serve with a wedge of lime.

Myrtle's Note:  This is the second leg of my split pea journey.  I Googled split pea and coconut milk and went from there, hoping to find a curry.  Since I have been exploring flavors, I had a few thoughts about the original recipe I finally chose and ended up adapting it, adding ingredients I have used in another curry.   I also used dried cilantro; so if you prefer fresh, look at the original recipe for instructions on how to do so. The end result was like eating a hug.  UPDATE:  I tweaked the season having read more about blending Indian spices.  Again, the end result was rather tasty.


Yield:  6 two-ladle servings

Adapted from:  http://relish.com/recipes/split-pea-coconut-stew/

Maple Roasted Carrots and Parsnips

Ingredients:

• 12 ounces carrots
• 12 ounces parsnips
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon stone ground mustard
• 1 tablespoon minced fresh thyme
• sea salt
• McCormack® Peppercorn Medley

Preheat oven to 425 degrees.


Directions:

Lightly spray metal pan with olive oil and set aside.  Mince fresh thyme and set aside. Peel carrots and parsnips and cut into matchsticks.

In a small bowl, whisk together olive oil, maple syrup, mustard, and thyme.  Place the vegetables into a large, shallow bowl and pour 1/3 of the marinade.  Toss thoroughly.  Pour another 1/3.  Toss thoroughly.  Pour the rest.  Toss thoroughly.

Spread out onto your pan.  Sprinkle with 2-3 pinches of salt.  Dust with pepper.  Place in the oven and cook for 15 minutes.  Remove from oven, toss, sprinkle with salt and dust with pepper again.  Cook for 15 minutes.  Remove from oven, toss, and cook for another 15-20 minutes.

Serve warm.


Myrtle's Note:  I took down the amount of vegetables a bit because, as I was chopping them into matchsticks, I thought I had enough for four servings and I always like more sauce or marinade that most recipes provide.  I substituted fresh thyme for dried.  And I did not reserve some of the marinade for "drizzling" afterwards because it is really thick and I couldn't picture drizzling actually happening.  I found them to be a bit tacky, as in candy, but not overly sweet.  Nor were they mustardy in flavor.  This dish was more of a warm and comforting kind of dish than the Zesty Roasted Rutabaga and Carrots, which can be served cold as well.


Yield:  4 servings

Source:  http://www.alaskafromscratch.com/2012/11/14/maple-roasted-carrots-parsnips/

Red Lentil Dahl with Curried Butternut Squash and Carrots

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 pound butternut squash
• 1 medium vidalia onion
• 1 cup carrots
• 3 cloves garlic
• 2 tablespoons ginger
• 1 tablespoon curry powder 
• 1 teaspoon sea salt
• 1 teaspoon McCormack® Peppercorn Medley
• 1 cup red lentils, picked over and rinsed if needed
• 4 cups vegetable stock
• 1 cup water
• 1 teaspoon fresh lemon juice, or to taste

Directions:

Mince ginger and garlic and set aside.  Mince the onion and set aside. Peel and cube butternut squash and set aside.  Slice carrots and set aside.

Heat olive oil and butter in a sauteuse pan until golden brown.  Brown squash, carrots, onions, garlic, and ginger until the vegetables are tender, approximately 15-20 minutes.  Stir occasionally.

Add in curry powder, salt, and pepper and cook approximately 2 minutes, stirring occasionally.

Add lentils, stock, and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with additional salt and pepper if needed.

Myrtle's Note:  I made some changes, but I will also say that the ingredient list and the directions on the original recipe did not match up.  I assumed the directions and so, while I added salt since it was not on the list, it was not enough.  The recipe above is a combination of both what I did do and what I will do next time, such as use an entire teaspoon of salt.  The main change was both change the type of and reduce the liquid, based on what I know works with the Red Lentil Dahl recipe. I also changed the type of oil and increased the carrots.  Biting into the butternut squash and carrots with the lentils was rather tasty.  Because I omitted the cilantro oil, I am not sure what value the lemon juice has.  Next time I plan to use lemon grass (similar to the Vietnamese Chicken Curry with Sweet Potatoes) and will change the recipe here if it works better.  In a nut shell, the vegetables were a great addition to the red lentils, but the lentil base did not have as much flavor as the Red Lentil Dahl and so the bites without the vegetables were not quite as good. My thoughts on the next round are to add 1 tablespoon lemongrass and at least double the curry to 2 tablespoons.  I also am thinking it might be best to add the curry while the vegetables are cooking.  Maybe.  All that aside, I really liked this dish.  I just know it can be better.

Yield: 6 servings

Adapted From:  http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416

Vietnamese Chicken Curry with Sweet Potatoes

Ingredients:

• 3 tablespoons curry powder
• 1/2 teaspoon sea salt, or to taste
• 2 pounds skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chopped shallot
• 2 teaspoons minced garlic
• 1 teaspoon garlic chili sauce
• 3 tablespoons Golden Mountain® Seasoning Sauce
• 1 tablespoon palm sugar
• 3 dollops Gourmet Gardens® Lemongrass 
• 2 dollops Gourmet Gardens® Ginger
• 1 1/2 cups fresh chicken stock 
• 24 baby carrots cut on the diagonal 
• 1 1/2 cups unsweetened coconut milk
• 1 red onion, cut into wedges
• 2 medium-large sweet potatoes, peeled and cut into 1-inch cubes

Directions:

Combine 2 tablespoons of the curry powder and the salt in a bowl. Cut the chicken breasts into thigh-sized pieces. Add to the bowl, turning to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili sauce, and the remaining 1 tablespoon curry powder. Stir until fragrant, Braise the chicken in batches, approximately 2-3 minutes per side, depending on thickness. Place on a plate and set aside.

Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes.

Add the coconut milk, onion, and sweet potato into the pot.  Then place the braised chicken on top, cover, and cook covered approximately 15 minutes.  Remove the lid and cook an additional 10-15 minutes.

[Optional:  Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions before serving.]


Myrtle's Note:  This is incredibly delicious!  Oh, my!  In order to accommodate my seafood allergy, I substituted Golden Mountain Seasoning Sauce (after much Googling to determine the best substitute).  I also could not track down chili paste, so I substituted a Vietnamese Chili Garlic Sauce and cut the amount in half.  I doubled the sweet potatoes, because I wanted it to be a bit more hearty.  And, given my love of Gourmet Gardens®, I used their lemongrass and ginger products.

Yield:  6 servings


Adapted from:  http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Sweet-Potatoes-233843