Roasted Carrots with Thyme

Roasted Carrots with Thyme

Carrots are usually the forgotten side dish. They're boiled into submission. They're taken for granted. They're neglected. Not these carrots! Hell no, they refuse to be ignored! These carrots are incredibly flavorful. They're tender and don't cross the line into mushy territory. And they're flexible. Almost any herb will compliment them: basil, parsley, dill and rosemary would stand in for thyme. Enjoy!

Cutting your carrots on a diagonal makes the look prettier.
Don't question this. It's true.

Carrots Pre-Bake

Carrots Post-Bake

Gently remove the thyme leaves from the sprigs. 
They will fall off quickly. Discard the sprigs and toss the 
thyme leaves with carrots to combine.

Roasted Carrots with Thyme

Roasted Carrots with Thyme

Adapted from Ina Garten

Ingredients

1 pound carrots
2 tablespoons olive oil
Sprinkle kosher salt
10 grinds black pepper

10-12 sprigs fresh thyme

Directions

Preheat the oven to 400 degrees F.
1. Slice carrots into 1 to 1 1/2 inch pieces (they'll shrink after they cook). If you cut them on the diagonal, they'll look fancy.

2. In a large bowl, toss carrots with olive oil, salt, pepper and thyme. 

3. Spread evenly on a baking sheet. Bake for 20 minutes, until browned and tender.

4. Remove thyme leaves from branches (they'll pretty much fall off as soon as you touch them).  

5. Toss and taste.  Adjust for salt and pepper.

Eat, Drink & Be Yummy!

Carrot Creamsicle Milkshake

While this doesn't qualify as a healthy dessert (it's a straight-up milkshake, guys), it serves a purpose. A friend asked me to make a milkshake with vegetables. Her daughter refuses all visible vegetables and she was looking for some stealthy maneuvers. She was thrilled that this milkshake got two carrots into her daughter whereas before, the carrot count would have been zero.

There's no detectable carrot flavor and a minimal change in color. The kids will think that the color came from the orange ;) There's still plenty of flexibility in the recipe. Use chocolate ice cream! Use lower fat milk! Add more orange juice!  Add more carrots! You're going to love it!

Carrot Creamsicle Milkshake

My own taste testers approved.
I was voted "Best Mama" by the after-school crowd 

Carrot Creamsicle Milkshake
(orange was washed out in this picture. I liked the one on top of the page better)

Carrot Creamsicle Milkshake

Makes approximately 24 ounces

Ingredients

1 pint vanilla bean ice cream, softened

4 medium sized carrots

zest of 1 orange

Juice of 1/2 orange

pinch Kosher Salt

1 cup whole milk (or more if you prefer a thinner milkshake)

Directions

1. Take ice cream out and leave it on the counter while you prepare the other ingredients.

2. Peel the carrots and boil them in salted water until soft.

3. In a blender (if you're using an immersion blender, put the ingredients into a tall cup) combine ice cream, soft carrots, orange zest, orange juice and pinch of Kosher salt. 

4. Blend until there aren't any visible carrot pieces. 

5. Add whole milk and blend to combine.

Eat, Drink & Be Yummy!

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

Our family motto is "Bacon and Butter Make Everything Better". When both of those ingredients combine in a single dish? Magic!

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

I'm really picky about my carrot cake. I like it with carrots, but some people add nuts. Others use coconut. And yet others include raisins. I'm a purist. It's a Carrot Cake. Not a Carrot-Nut- Raisin-Coconut Cake. If you insist on the additional elements when you make this cake, go for it! But I'm a simple girl.

When it comes to the frosting though... well, I'm more than happy to experiment. The salty and smokey addition of bacon compliments the sweetness of the cream cheese. You'll love it!

Getting ready to pull it all together...

Sift the dry ingredients (just noticed my reflection in the sifter! Ha!)

Add butter/oil, applesauce (I used strawberry applesauce) and vanilla to the beaten sugar and eggs.

Shredded Carrots. Definitely worth getting the food processor out of the cabinet.

Combine shredded carrots with cake batter.

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

Gluten Free Carrot Cake:

Ingredients

2 cups sugar
4 eggs

8 ounces (2 sticks) butter, melted or your favorite vegetable/canola oil

1/2 cup apple sauce
2 cups all-purpose gluten-free flour
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 pound carrots, grated

Directions

Preheat oven to 350° F
This recipe makes: two 9" round cake pans, one 9"x13" pan or muffin/cupcake tins (makes 36). I used two 8"x8" square cake pans. Grease your baking vessel or line your muffin/cupcake tins.

1. Beat sugar and eggs in a large mixing bowl with an electric beater or in a stand mixer. 

2. Add butter (or oil) and vanilla and beat until smooth. 

3. In a large bowl, combine gluten-free flour mix, baking soda, baking powder and salt. Sift to combine. (Using a sifter will allow for a lighter cake texture. If you don't have a sifter, whisk well) 

4. Add the dry ingredients to the wet ingredients and beat until blended.
5. Stir in grated carrots. 

6. Pour the batter into prepared pans.
7. Bake for 40-55 minutes (depending on the size of your baking vessel), until a toothpick comes out clean. Cupcake cooking time is 30-35 minutes.

8. Let completely cool before removing from pan and before icing.

Bacon Cream Cheese Frosting:

Ingredients

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

12 ounces bacon

Directions

Preheat oven to 450 degrees.

1. Line a baking sheet with foil. Lay out bacon in a single layer.

2. Bake the bacon for 15 minutes, until fragrant and crispy.

3. Remove from oven, cool on a paper towel lined plate.

4. Finely chop all but two slices of the bacon (to incorporate into the frosting).  The other two slices should be coarsely chopped (to top the frosting).

5. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 4-5 minutes. 

6. Add confectioners sugar, in thirds. Beat at low speed until incorporated. Repeat until all confectioners sugar has been incorporated.

7. Add vanilla and mix to incorporate.

8. Add finely chopped bacon. With a wooden spoon, mix to combine.

Build your cake:
1. Place bottom layer on a cake plate. 

2. Spread 1/3 of the frosting on the top of the cake.

3. Place the second layer on top of the frosted bottom layer.

4. Spread remaining 2/3 of the frosting on the top and sides of the cake.

5. Refrigerate for at least 2 hours and up to 3 days.

Eat, Drink & Be Yummy!

Individual Carrot & Herb Pate

I belong to a great cooking forum on Facebook. The group is made up (mostly) of Russian men and women, but it's most active participants are women. It's very motivating to be part of this group of dynamic cooks.

Individual Carrot & Herb Pate

Recently, one of the members suggested an Iron Chef-like challenge. A secret ingredient would be chosen and then whichever members wanted to participate would their creations a few days later. The first ingredient? Carrots!

If you think about it, carrots are kinda boring (no offense, carrots). They're an outstanding support player (yay mirepoix!!!) but outside of a standard carrot side dishes and carrot cake, they're rarely the star of the show. I loved this challenge because it forced me to look at this simple ingredient in a totally different way. 24 hours after the ingredient was named, I was losing sleep over choosing the one way that I would present it. I requested the ability to post multiple dishes, but was rebuked. I compared my internal dilema to being asked which child I love more... but more difficult.

Finally, I decided to make everything that I wanted to make and then post the picture that I liked the most... but I still get to blog about them all. Quite possibly the best part of this particular dish was that the kids loved it. They said, "hey... it kinda tastes like cheese."

NOTE: Photos are taken of a half batch.

Getting ready with Tofu, Thyme, Tarragon & Carrots
(carrots don't start with a "T", but we still brought them to the party!)

Boiling the peeled carrots

When you grease the lined cookie sheet, grease the cupcake form.
Roast up those carrots!
(I just fold up a napkin into a small square. See it on the left of the muffin pan?)

forgot to include these in the first picture. White miso paste and some apple cider vinegar.

Roasted carrots (they're pretty, right?!)

Herbs. Thyme on the left and tarragon on the right.

Throw all ingredients, except for the herbs, into a blender
(or tall container if you're using an immersion blender)

Puree until smooth

Fill cupcake tray using a #20 ice cream scoop (3 tablespoons)

Bake at 325 degrees for 40 minutes, until center is set.

Carrot Pate with Radish Garnish

Official Taste Testers (drinking Carrot Creamsicle Milkshakes!)

Light + Yummy = Guilt Free

Individual Carrot & Herb Pate

Makes 12 individual pates

Ingredients

1 pound carrots, peeled
2 tablespoons butter, room temperature
2 tablespoons apple cider vinegar
2 tablespoons white miso
1 package silken tofu
2 tablespoons cornstarch
1 tablespoon salt
1 teaspoon thyme, removed from stem and finely chopped
1 teaspoon tarragon, removed from stem and finely chopped
Kosher Salt & Pepper to taste

Directions

Preheat oven to 450 degrees.

1. Cook carrots, covered in salted water until tender.
2. Line a baking sheet with foil and grease with olive oil. At the same time, grease a cupcake tin (with 12 molds) with oil.
3. Drain carrots. Place on prepared baking sheet. Roast in the bottom 1/3 of the oven for about 12 minutes. Turning carrots half way through.
4. Remove carrots from oven. Reduce temperature to 325 degrees.

5. Place carrots and all remaining ingredients, except for herbs, into a blender (or a tall container if using an immersion blender). Blend until thick puree forms.
5. Add herbs and use a wooden spoon to combine. Taste. Add salt and freshly ground pepper to taste.
6. Using an ice cream scoop (#20 size is 1.5 ounces = 3 tablespoons), fill all 12 greased cupcake vessels.

7. Bake for 40 minutes, until center of each cake is set.

8. Cool on a wire rack and then refrigerate for at least 2 hours or overnight. 

9. Remove each pate gently, using a plastic knife (don't scratch the nonstick coating of the muffin tin). 

10. Serve with toast points and thinly sliced radish or cucumber with a sprinkle of salt on top.

Eat, Drink & Be Yummy!

Chocolate Espresso Cake with Dark Chocolate Ganache

Taking a moment to compare baking a chocolate cake to having kids:

     1. Sometimes, baking a cake takes longer than labor. Truth.
     2. A "labor of love" is equally relevant to childbirth and baking this cake. 

     3. It's (almost) possible to love chocolate cake as much as your child.

This is a time consuming and labor intensive recipe, but the result is well worth the effort. The cake is moist and fluffy and holds up very well to the amazing buttercream. The ganache? Well, ganache makes everything better, doesn't it? Don't just take my word for it, try it!

Chocolate Espresso Cake with Dark Chocolate Ganache

Chocolate Espresso Cake with Dark Chocolate Ganache

Adapted from Williams Sonoma

Cake:

¾ cup dark unsweetened cocoa powder
⅔ cup sour cream

1 ¼ cups hot water
2 ⅔ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup (1 ½ sticks) unsalted butter, cut into 1-inch cubes, softened
½ cup vegetable shortening
1 ½ cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs pure vanilla extract

Preheat oven to 325 degrees.
1. In bowl, mix cocoa powder, sour cream and hot water. Set aside to cool. 

2. In a separate bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In mixer, beat butter and shortening together until fluffy, about 5 minutes

4. Add sugars and beat 5 more minutes. 

5. Add eggs, one at a time. 

6. Add vanilla, beat on low until incorporated. 

7. Add dry ingredients, alternating with cocoa mixture, in three parts, ending with dry, into mixer bowl. 

8. Divide batter into 3 round pans, buttered under and over parchment paper and dusted with flour.

9. Bake 35 to 40 minutes. Cool for 45 minutes, then remove from pan, and cool completely.

Buttercream

1 ½ cups granulated sugar
1/3 cup all-purpose flour
1 ½ cups whole milk
1/3 cup heavy cream
1 ½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
3 tablespoons pure vanilla extract
2 tablespoons instant espresso powder

1. In heavy sauce pan, whisk sugar & flour, then add milk & cream. 

2. Cook over medium heat, whisking occasionally, until mixture comes to a boil and thickens, about 10-15 minutes. 

3. Transfer to mixing bowl, and mix on high with paddle attachments until cool. 

4. Reduce speed to low, add butter. Mix on high until fluffy, about 1-2 minutes. 

5. In a small bowl, combine the vanilla extract and espresso powder. Stir until dissolved.

6. Add vanilla and espresso mixture to buttercream. Mix to incorporate.

Assemble:

1. Place bottom cake layer on plate and trim top to be level. Spread 1.5 cups frosting. 

2. Add next layer, trim and frost. 

3. Add third layer, frost top and sides, with thin layer of frosting. 

4. Place in fridge for 15 minutes. 

5. Then spread cake with remaining frosting, & return to fridge for another 15 minutes.

Chocolate Ganache:

8 oz 60 to 72% dark chocolate, coarsely chopped
¾ cup (1 ½ sticks) unsalted butter, softened and cut into ½-inch pieces
1 tbs light corn syrup

1. Place chocolate, butter, & corn syrup in double boiler, stirring until completely melted & smooth. 

2.  Remove from heat and stir to slightly cool. 

3. Drizzle over cake. 

4. Place in fridge to harden glaze. 

5. Repeat glazing and refrigeration 3 times, allowing the glaze to coat the sides evenly.

Optional: Garnish with 10 to 12 chocolate-covered espresso beans. Good for 3 days, room temp or fridge.

Eat, Drink & Be Yummy!

Chickpea & Edamame Salad

I always knew that wine and cheese (and women!) get better with age. I'd like to officially propose the addition of this salad to the list. The first day you make it, it will be delicious. The day after, it will taste even better and by the third day you're going to wish that you didn't eat so much on day 1 & 2! This is a great salad to make at the beginning of the week and then enjoy throughout as a snack or as a meal.

Chickpea & Edamame Salad with Carrots, Red Peppers and Dried Cranberries

I set out to recreate Pret-A-Manger's Chickpea and Edamame Salad Pot and ended up with so much more! It has subtle textures: a little crunchy, soft and chewy. Fantastic flavor, hitting on sweet, sour and savory notes. This colorful and healthful salad is a huge hit with the kids, a great option for dinner parties and holds up really well for potlucks. 

Chickpeas, Carrots, Edamame & Cranberries

One red pepper, diced

All salad ingredients into one bowl.

Trying to get "the shot"

Chickpea & Edamame Salad

Chickpea and Edamame Salad

Adpated from Mother Thyme

Serves 10-12 as a side

Ingredients

Salad

3 15.5oz cans chickpeas (garbanzo beans) rinsed and drained
2 1/2 cups shelled edamame (soy beans)
1 red pepper, diced
3/4 cup carrots, diced
1/2 cup dried cranberries

Dressing
4 tablespoons canola oil
4 tablespoons olive oil
4 tablespoons white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher Salt (about 1 1/2 teaspoons)

Freshly Ground Pepper (about 15 turns of the grinder)

Directions

1. In a large bowl combine chickpeas, edamame, red pepper, carrots and dried cranberries. Set aside.

2. In a small bowl combine dressing ingredients. Add kosher salt and pepper to taste (I've indicated what works well for us).

3. Add dressing to salad and toss to combine. Taste and adjust seasoning, if needed.

4. Serve at room temperature or chilled. 

5. Will keep in an air tight container in the refrigerator for up to 4 days.

Eat, Drink & Be Yummy!

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Lamb Plov (Uzbek Rice Pilaf)

Plov warms my soul. Not because of the temperature that it is served at, but because it reminds me of family. This is not a dish that I've ever made or consumed by myself. It's meant to be shared with a crowd. When someone makes it, the invitation goes out to everyone, "Come over, I'm making plov." You know it's going to be a great night!

While vodka and cornichons aren't required when eating plov, I highly recommend them!

As I prepare to write out this recipe, I'm bracing myself for the onslaught of "my grandma didn't make it that way" comments. I'm ready! As with most traditional recipes, every person/family/village will have their version. After a lifetime of eating delicious versions of plov, my cousins mother-in-law took the time to teach me. (Thank you D&K for letting me have access to L for an entire morning!!!!!!) No more "eyeballing" the ingredients, I finally had a definitive list of ingredients and technique. Definitely needed to have the technique.

This recipe also fits my criteria need and love of flexibility. Once you get the base recipe and technique down it's easily adjustable. If you love carrots, use more! Love garlic, add more! Not a fan of cumin? Leave it out. Make whatever adjustments you want, but make it. Make it and enjoy it with the people you love!

**Note about photos: Please follow the recipe, as I didn't photograph every step of the process.**

Lightly brown the onions in a bit of olive oil.
Don't worry about softening them, there's plenty of time for that.

Shredded carrots from Trader Joe's or 4 large carrots, shredded.
Cut them a bit so that they aren't too long and stringy.

Saute the carrots with the onions for a minute or two.

Cut the lamb off the bone into bite side pieces.

Brown the lamb with the onions and carrots.

When all of the meat has browned, add enough water to cover the lamb.
About 2-3 cups, depending on the size of your pot.
Stir occasionally while the lamb braises, about 1 hour.

Add water and spices to the lamb.
Taste. Adjust for seasoning and then add rice.

Stir rice to coat each grain and try to make a "mountain" in the middle of the pot. If it doesn't happen, don't worry.
Cover with a heavy lid, placing a paper towel or clean kitchen towel between lid and pot. 

Plov!

Lamb Plov

Serves 8-10 as an entree

Ingredients

2 tablespoons olive oil

2 large onions, diced
10oz carrots, shredded (1 bag from Trader Joe's) or 4 carrots coarsely grated
4 pounds of lamb shoulder, about 10 slices with bones, cut into bite size pieces
2-3 cups of water (approximately... read below)

4 ½ cups of HOT water (however many cups of rice you have plus ½ cup)
1 entire head of garlic (or 3 teaspoons crushed garlic)
2.5 tablespoons ground cumin
2 teaspoons ground corriander
3 tablespoons kosher salt
Freshly ground pepper

4 cups of jasmine (or other long grain) rice, rinsed and drained

2 thick paper towels or a clean kitchen towel

Directions

1. In a heavy bottomed cast iron pot, heat olive oil on High heat. Add onion, and saute until it starts to brown.

2. Add shredded carrots and saute until softened.
3. Add lamb and brown the meat.
4. Cover lamb with water (approximately 2-3 cups... depending on your pot size).
5. Let cook, uncovered, on Medium/High heat until majority of water has evaporated, stirring periodically. This takes almost an hour.
5a. If your lamb shoulder had bones in it... and IF you want to take the bones out, this would be a good time. Plenty of people cook plov WITH the bones, and that’s fine!! But I’d rather take the bones out now than have to think about it when I’m serving it to the kids.
6. Add 4 ½ cups of HOT water to the pot.
7. Add whole head of garlic and spices to the pot. Taste. It should be “stronger” than you think it should be, because once you add the rice, the flavor will dilute.
8. Add rice. Turn heat up to High.
9. Stir to get the rice kernels wet and try to make a “mountain” in the middle of the pot with the rice and meat. Sometimes it happens, sometimes it doesn't. Don’t stress.
10. Bring to a boil and turn heat to Low.
11. Cover with a heavy lid... with a paper towel or a kitchen towel under the lid. I don't know why this step is necessary, but it is. So don't mess with it, ok?
12. Set timer for 35 minutes... and walk away. NO peeking!
13. When the timer goes off, turn off the heat... remove lid and towel. Fluff and taste. 

14. Add additional seasoning (salt, pepper, corriander, cumin), if necessary.

15. Have some sliced cornichons on hand... and enjoy!

Eat, Drink & Be Yummy!