Posts tagged ‘carrot’

Roasted baby carrots

Toddler FoodParty FoodParallel ProcessingLunch Box MealKid FriendlyFamily Meal

This is a easy side dish with absolutely no chopping.  This side dish can be done in the time it takes to grill meat/chicken or prepare rice or pasta. Further, this recipe when done mimics french fires and appeals to kids easily.

Roasted Carrots

Kind of Food: Side dish
How long: 30 min
Makes: 2 Quart or 8 cups
Pots & Pans: Oven safe shallow dish, aluminum foil

Ingredients
2 lbs baby carrot
2 Tbsp olive oil
1 Tbsp of your favorite garam masala or curry powder
1 tsp red chilly powder
1 tsp turmeric powder
2 tsp salt
2 tsp of sesame oil (optional)
1 Tbsp of your favorite dried herb (mint or curry leaf)

How to make
Pre-heat the oven to 500 (the highest setting).  While the oven in getting warm, toss the baby carrot with olive oil, salt, red chilly powder, turmeric powder and your favorite garam masala or curry powder.  Place the carrots in a single layer on a greased oven safe dish and cover it with aluminum foil. Cook the carrots in the oven for 10 minutes until soft.  Remove the carrots from the oven and toss it with your choice dried herb and  sesame oil, then leave it open in the oven for 1 – 2 minutes until you can begin to smell the aroma of the herb.  Note:  This last step is completely optional. Its handy to also use a kitchen timer to keep track of cooking time too.

Make it Fast, Fun, and Facile! – Sri

Catering to adult palate
Add more of red chilly powder to kick it up a notch.  Madras curry powder with dried curry leaves makes for a very interesting combination.

Tips, Tricks & Alternatives
The left overs work for a wonderful snack or filling for a wrap or sandwich (be sure to dice the left over roasted carrots).
Left overs can be pureed for soups too.  Check for sail boats on orange sea and creamy curried pumpkin soup.
Roasted sweet potatoes, beets can be made using this recipe.

Serving ideas
Serve with rice and dal or with grilled meat or chicken.
Can be served as an appetizer (finger food).

November 21, 2008 at 7:32 pm Leave a comment

Sail boats in orange sea

Quick MealToddler FoodParty FoodParallel ProcessingKid FriendlyFamily Meal

It is more fun to serve sail boats in orange sea as opposed to serving colored ravioli in carrot bisque.  This recipe is basically  a heavy creamy soup with lots of protein (from cheese and cream) and vitamins (from carrot). This soup is ideal not just for the kids, but for the entire family for lunch or dinner with a side of bread or as an accompaniment to a meal.

Sailboats Ravioli

Kind of Food: Main course /side dish
How long: 30-35 min
Makes: 3 Quart or 12 cups
Pots & Pans: Pan, oven safe deep dish, aluminum foil, blender

Ingredients
2 cups of any kind of ravioli (stuffed pasta available in the freezer or deli or fresh foods section)
4 cups of baby carrot
2 tsp olive oil
3 Tbsp Italian seasoning (available in the condiment aisle)
1 Tbsp chopped garlic
1 tsp salt
1 4 Oz can tomato paste
6 cups of vegetable or chicken stock
1/2 cup cream cheese
1/2 cup cream
1/4 cup of grated cheese (parmesan)
3 Tbs of fresh finely chopped basil or parsley

How to make
Parallel processing is the key to this recipe.  Pre-heat the oven to 500 (the highest setting).  While the oven in getting warm, boil water for the ravioli. Toss the baby carrot with olive oil (1 tsp), chopped garlic, salt and Italian seasoning.  Place the carrots in a greased oven safe dish and cover it with aluminum foil. Cook the carrots in the oven for 10 minutes until soft. Leave the carrots outside the oven to cool completely  Cook the ravioli in the boiling water until it floats to the surface as per directions given in the package and drain thoroughly.  Apply 1 tsp of butter or oil to prevent it from clumping together.  When the ravioli is cooking, heat a skillet with one tsp of olive oil and add the can of tomato paste.  Season it with 1/2 tsp salt and 1/2 pepper.  Partially cover (to prevent splattering) and cook the tomato paste for 3 -4 minutes.  In the mean time, puree the carrots with 1/2 cup of stock to a smooth paste.  Add more stock to pureeing if needed.  Add the pureed carrot and the remaining stock to the tomato paste and cook on medium heat for 10 minutes.  Adjust for pepper and add cream cheese and cream.  Heat thoroughly mixing the soup for 2 -3 minutes without letting it boil vigorously.  Remove it from the heat and add the cooked ravioli.  Garnish with parmesan and fine chopped basil.

Make it Fast, Fun, and Facile! – Sri

Catering to adult palate
Add red pepper flakes and chopped fennel to the carrots while roasting it.
Use low fat cream cheese and substitute milk instead of cream for a healthier version of bisque.

Tips, Tricks & Alternatives
Cream cheese, parmesan and stock can impart salt to the soup, so check for salt at the very end and serve salt on the side for those who may need more.  Carrot bisque is meant to be midly sweet.
Canned pureed pumpkin can also be used instead of roasted carrot.  In this case add the garlic and Italian seasoning to the tomato paste while cooking it.
Make sure you are parallel processing to get this done in no time.
You could roast carrots up to 3-4 days in advance and refrigerate if you are roasting veggies for another recipe.
The carrot bisque before the addition of ravioli can be used to make carro macco by thickening it with  cream cheese.

Serving ideas
Can be served with fresh bread or with a light salad for a complete meal.
Can be served in coffee mugs in a party as an interesting hors d’oeruvres (appetizers)

November 21, 2008 at 6:46 pm Leave a comment

Carro-macco

Toddler FoodParty FoodParallel ProcessingLunch Box MealKid Friendly

This a twist on a classic kid favorite.  The twist is incorporating pureed roasted carrots in the pasta sauce.  Several kids have the habit of weeding out veggies from food and this recipe helps overcome that habit by making the veggie disappear in the sauce.  This technique can be easily extrapolated to other veggies too.

Carrot Mac & Cheese

Kind of Food: Main course
How long: 30-35 min
Makes: 4 cups
Pots & Pans: Oven safe deep dish, aluminum foil, blender & microwave safe bowl (optional)

Ingredients
1 6 Oz pack of Macaroni
2 cups of baby carrot
1 tsp olive oil
1 Tbsp Italian seasoning (available in the condiment aisle)
1 tsp salt
1/2 cup cream cheese
1/4 cup milk
1/4 cup of grated cheese (parmesan or asiago or American)

How to make
Pre-heat the oven to 500 (the highest setting).  While the oven in getting warm, boil water for the macaroni. Toss the baby carrot with olive oil, salt and Italian seasoning.  Place the carrots in a greased oven safe dish and cover it with aluminum foil. Cook the carrots in the oven for 10 minutes until soft. Cook the macaroni as per the instructions given in the box and drain completely.  Puree the carrots with cream cheese and milk.  Toss the carrot mixture with the pasta in a microwave safe bowl and warm it for 1 minute until the sauce is thick enough to coat the pasta.  Alternatively,  this can be done on the stove by warming it on medium heat for 1 minute without boiling it.  Sprinkle grated cheese on top.

Make it Fast, Fun, and Facile! – Sri

Catering to adult palate
Add red pepper flakes and chopped garlic to the carrots while roasting it.  Garnish with fresh parsley or basil. Use low fat cream for a healthier version of this recipe.

Tips, Tricks & Alternatives
Canned pureed pumpkin can also be used instead of carrot and you call it something fun like “pumk it up” :). Cook the canned pumkin puree in a skillet with oil and Italian seasoning for 5 minutes on medium heat.
Make sure you are parallel processing to get this done in no time.
You could roast carrots up to 3-4 days in advance and refrigerate if you are roasting veggies for another recipe.
Left over carrot bisque from sail boats in orange sea can be used to make this recipe.

.Serving ideas
Can be served with fresh bread and dipping oil or with a light salad for a complete meal.

November 21, 2008 at 5:04 am Leave a comment


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