Post by Catbatty on Mar 6, 2019 17:59:57 GMT -5
You up for a challenge? Let's make something we hadn't planned on. GRAB A COOKBOOK and DO IT!
Today, I randomly grabbed one cookbook offa my shelf, found a decent sounding recipe inside--one that doesn't look like a similar take on what I would usually do with bleh carrots. (NOT a carrot fan.) Moroccan Spiced Carrots. I have most of the simple ingreds called, but will make two substitutions for things not on hand. Serves 6, but I am scaling down to serve only 2 (so am fourthing (sp?) the recipe).
Do you want to grab, perhaps scale down (for the experiment, you know), and make something JUST FOR THE HELLOFIT, too?
Here's mine as it comes from the cookbook: The Rustic Table, Simple Fare from the World's Kitchens (2005) - (nice looking book, wonder why it sells so cheap now at Amazon, only 2 reviews, both fine...guess it just never went anywhere. Aha, zero photos in it. Might be one reason. No ebook either. Award winning author). Link to book here:
www.amazon.com/gp/product/0060567171/ref=dbs_a_def_rwt_bibl_vppi_i1
HERE IS THE RECIPE I'M MAKING -- as we speak -- (subbing cilantro for the mint, and candied ginger for the fresh ginger):
* Exported from MasterCook *
Moroccan Spiced Carrots
Recipe By :The Rustic Table, page 161
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon minced fresh ginger (had none, so used dried candied ginger)
1 small onion -- finely chopped -- had been in in half in fridge so wasn't freshly opened
2 pounds carrots -- thinly sliced -- I cut fairly young carrots into very thin coins
1 cup chicken or vegetable stock -- preferably homemade (pages 192, 195) -- I used boxed veg and used more than author used
1 teaspoon curry powder -- I probably doubled the amount because we love curry
1/4 cup dried currants or raisins
Salt
Freshly ground black pepper
2 tablespoons chopped fresh mint -- used cilantro
Lemon wedges -- didn't use
SERVES 6 TO 8
1. Warm the oil and butter in a large skillet over medium-high-heat. Add the ginger and onion, and stir-fry until fragrant, about 1 minute. Add the carrots and continue cooking, stirring constantly, until they just begin to brown, 1 to 2 minutes.
2. Stir in the stock, curry powder, and currants. Reduce the heat to medium-low, cover the pan, and cook until the carrots are barely tender, about 10 minutes. Remove the cover, turn the heat up to high, and cook until the liquid is reduced to a few tablespoons, 5 minutes.
3. Remove the skillet from the heat. Season with salt and pepper. Serve warm or at room temperature, garnished with the chopped mint and lemon wedges.
PLAN AHEAD: Prepare through Step 2 and set aside for up to 2 hours or refrigerate, covered, for up to 3 days. Let the carrots return to room temperature, and stir in the mint just before serving; garnish with the lemon wedges.
Source:
"The Rustic Table: Simple Fare from the World's Kitchens by Constance Snow"
Copyright:
"HarperCollins (2005); ISBN: 0-06-056717-1"
- - - - - - - - - - - - - - - - - - -
NOTES : These are especially sweet and spicy, served Moroccan-style in a salad spiked with fresh mint.
Today, I randomly grabbed one cookbook offa my shelf, found a decent sounding recipe inside--one that doesn't look like a similar take on what I would usually do with bleh carrots. (NOT a carrot fan.) Moroccan Spiced Carrots. I have most of the simple ingreds called, but will make two substitutions for things not on hand. Serves 6, but I am scaling down to serve only 2 (so am fourthing (sp?) the recipe).
Do you want to grab, perhaps scale down (for the experiment, you know), and make something JUST FOR THE HELLOFIT, too?
Here's mine as it comes from the cookbook: The Rustic Table, Simple Fare from the World's Kitchens (2005) - (nice looking book, wonder why it sells so cheap now at Amazon, only 2 reviews, both fine...guess it just never went anywhere. Aha, zero photos in it. Might be one reason. No ebook either. Award winning author). Link to book here:
www.amazon.com/gp/product/0060567171/ref=dbs_a_def_rwt_bibl_vppi_i1
HERE IS THE RECIPE I'M MAKING -- as we speak -- (subbing cilantro for the mint, and candied ginger for the fresh ginger):
* Exported from MasterCook *
Moroccan Spiced Carrots
Recipe By :The Rustic Table, page 161
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon minced fresh ginger (had none, so used dried candied ginger)
1 small onion -- finely chopped -- had been in in half in fridge so wasn't freshly opened
2 pounds carrots -- thinly sliced -- I cut fairly young carrots into very thin coins
1 cup chicken or vegetable stock -- preferably homemade (pages 192, 195) -- I used boxed veg and used more than author used
1 teaspoon curry powder -- I probably doubled the amount because we love curry
1/4 cup dried currants or raisins
Salt
Freshly ground black pepper
2 tablespoons chopped fresh mint -- used cilantro
Lemon wedges -- didn't use
SERVES 6 TO 8
1. Warm the oil and butter in a large skillet over medium-high-heat. Add the ginger and onion, and stir-fry until fragrant, about 1 minute. Add the carrots and continue cooking, stirring constantly, until they just begin to brown, 1 to 2 minutes.
2. Stir in the stock, curry powder, and currants. Reduce the heat to medium-low, cover the pan, and cook until the carrots are barely tender, about 10 minutes. Remove the cover, turn the heat up to high, and cook until the liquid is reduced to a few tablespoons, 5 minutes.
3. Remove the skillet from the heat. Season with salt and pepper. Serve warm or at room temperature, garnished with the chopped mint and lemon wedges.
PLAN AHEAD: Prepare through Step 2 and set aside for up to 2 hours or refrigerate, covered, for up to 3 days. Let the carrots return to room temperature, and stir in the mint just before serving; garnish with the lemon wedges.
Source:
"The Rustic Table: Simple Fare from the World's Kitchens by Constance Snow"
Copyright:
"HarperCollins (2005); ISBN: 0-06-056717-1"
- - - - - - - - - - - - - - - - - - -
NOTES : These are especially sweet and spicy, served Moroccan-style in a salad spiked with fresh mint.