I have to go to work...will try to work on this from there...or when I get home. Nancy

-------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by bri29 (My Page) on Thu, Jan 22, 09 at 20:24 There's a Good Eats episode on Ginger on my DVR right now. I'll check it out and see if there's anything good in there! I've not really cooked with ginger much, so I don't have a whole lot to bring to the table on this challenge. I'll see if I can come up with something and turn it into a T&T recipe. Bri -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Thu, Jan 22, 09 at 21:20 Sigh, I am another person who is not fond of ginger. I'll peek back to see what everyone makes though, and to see what the next cookalong ingredient is. Interestingly enough, even though I don't like ginger, the only soft drink I like is gingerale. Does it count if I make something with that? My husband likes ginger, he also loves curry, and I've never tried a curry I like. I guess opposites do attract. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by karigraphy (My Page) on Fri, Jan 23, 09 at 1:25 I love ginger, especially the pickled ginger served next to sushi. Yum. One of my favorite ginger recipes came from my mother. She won the chicken portion of a BBQ contest with this recipe. My kids and DH enjoy it, too. GINGERED BARBEQUED CHICKEN BREASTS from Mom 1/2 C. ketchup 3 T. worcestershire sauce 2 T. peanut oil 1 T. honey 1-1/2 t. grated fresh ginger 1/2 t. dry mustard 1/2 t. chili powder 3 chicken breasts, approximately 1 pound She used the recipe as a BBQ sauce for chicken cooked on the grill. If baking in an oven: Preheat oven to 350 degrees. Wisk all the ingredients together. Season chicken with salt and pepper. Brush half the sauce on top of the chicken. Bake for 20 minutes. Brush remaining ingredients, bake for 20 more minutes. I'm looking forward to trying some of the other recipes here, too. The first one I cut and pasted was the Japanese Chicken Noodle Bowl. Sounds like something I would love but only have had in a restaurant. Kari -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Fri, Jan 23, 09 at 8:42 OK, I needed a simple recipe, and Sharon's pic of her Salmon with Marilyn's marinade really did it for me. I will definitely be making that marinade. However, I am going to use pork instead of salmon. I love salmon, but hubby is wishy washy. I can't get great salmon here. Therefore, I will make a marinated pork tenderloin. Still thinking about the salads. And Sharon, a picture truly IS worth a thousand words. Sher -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Jan 23, 09 at 9:01 Jcrowley you might try that gingerale marinated pork loin recipe I put a link to above. I mixed the gingerale with a bottled marinade and it was easy peasy and didn't taste overwhelmingly spicey, (or believe me, my dad would NOT have eaten it when I fixed it). I am another person who prefers gingerale to all other soft drinks. People know when I'm around they need to get gingerale--it's what I mostly drink. Nowdays I have to do diet gingerale. Here are two appetizer recipes I found while rummaging around my recipe box for something to serve. I am having so much trouble coming up with a dinner menu. Fish or any type of seafood is the logical choice to go with ginger carrot soup, but BF doesn't do fish. I may try Kari's mom's marinade on chicken drumsticks. Gingered Crostini and Pepper Spread (I got this out of some healthy living flyer from my health insurance company ages ago) 1/2 TBLSP olive oil (1.5 tsps.) 1 small jalepeno pepper, minced 1 tsp. mustard seeds 1 oz. package dried tomatoes or 12 dried tomatoes halves chopped 1/2 cup water 2 roasted red bell peppers, chopped 3 TBLSP chopped fresh basil or 1.5 tsp. dried basil 2 TBLSP fresh parsley (I think cilantro would be fab with this) Minced fresh ginger salt and pepper to taste Toast mustard seeds in oil until they pop. Add jalepeno, dried tomatoes and water. Cover and cook until tomatoes are plump. Remove from heat. In a food processor, process roasted pepper to rough puree. Add tomato mixture, process until smooth. Add seasonings. Crostini: preheat oven to 375. Cut 24 slices rustic style bread or baguette. Sprinkle with minced ginger root and parsley. Drizzle with olive oil Bake 8-10 min. Orange Hummus (I think this comes from the cookbook "Enchanted Broccoli Forest" by Mollie Katzen) 3 cups cooked chickpeas 1/2 cup orange juice 1/4 cup tahini 1 1/2 - 1 3/4 tsp. salt (optional) 1-2 TBLSP cider vinegar 3 med. cloves garlic, crushed 1-2 tsp. tamari sauce 1/4 tsp. each: cumin, corriander, ginger, dry mustard, tumeric, paprika Combine all ingredients together in a food processor and process until smooth. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Jan 23, 09 at 14:35 There's a brunch dish that I've wanted to try for years - "Indian Scrambled Eggs with Fragrant Rice and Minted Tomato Sauce" and I think this thread has inspired me to make it next weekend. There's onions and fresh ginger in the sauce, lentils and curry powder in the rice, and ginger and scallions in the eggs, plus many other spices. It will either be fantastic or disastrous so I'll wait to post the recipe in case it's the latter. A ginger recipe I use often is one posted in 2001 by Linda in Tennessee for a Japanese steakhouse - type ginger salad dressing. I like ginger dressing and it's the best I've tried. BENIHANA GINGER SALAD DRESSING 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 Tbs. water 2 Tbs. minced fresh ginger 2 Tbs. minced celery 2 Tbs. ketchup 4 tsp. soy sauce 2 tsp. sugar 2 tsp. lemon juice 1/2 tsp. minced garlic 1/2 tsp. salt 1/4 tsp. pepper Combine all ingredients in a blender. Blend on high speed for about 1 minute or until all of the ingredients are well pureed. These beans from Mollie Katzen's "Vegetable Heaven" have the flavor of Jamaican spice mixtures and can be made with either dried or canned beans. We eat this as a main dish rather than a side dish. FIRECRACKER RED BEANS (6-8 servings) 2 Tbs. olive oil 3 cups finely minced onions 2 Tbs. minced fresh ginger 2 tsp. fennel seeds 2 Tbs. minced garlic 1/2 tsp. allspice 1 tsp. dried thyme 1 1/2 to 2 tsp. salt 1 cup dry sherry 2 Tbs. prepared mustard 1/4 cup ketchup 1 tsp. minced chipotle chiles 1 cup water 1/4 cup almond butter 2 Tbs. brown sugar 1/2 cup boiling water About 6 cups cooked small red beans or kidney beans (3 or 4 15-ounce cans, rinsed and drained) Wedges of lime Heat the oil in a large, deep skillet or Dutch oven over med-high heat. Add the onion, ginger, and fennel seeds, and saute for about 5-10 minutes. Turn the heat down to medium, add the garlic, allspice, thyme and 1 1/2 tsp. salt. Cover and cook over medium-low heat for about 3 minutes. Stir in sherry, mustard, ketchup, chipotles and 1 cup water. Cover and cook for another 10 minutes. Place the almond butter and brown sugar in a small bowl. Add the boiling water and mash with a spoon until it becomes a uniform mixture. Stir this into the sauce and cook uncovered over low heat for about 5 minutes. Preheat the oven to 325 degrees. Place the beans in a 9 X 13 inch baking dish or equivalent casseerole, and pour in all the sauce. Cover with tight-fitting lid or foil and bake for 1 hour. Remove the pan from the oven and let it sit for about 15 to 20 minutes, still tightly covered, so the beans can continue to absorb the liquid. Serve hot or warm, with squeezable wedges of lime on the side. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by gellchom (My Page) on Fri, Jan 23, 09 at 16:40 LOL! I meant "2-3 pears." Sorry! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by prairie_love (My Page) on Fri, Jan 23, 09 at 17:02 Well, shoot! What am I going to do with all the pears I've peeled (thought I should get a head start on the peeling, paring, coring)?? LOL -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Fri, Jan 23, 09 at 21:42 lpinkmountain, Thanks for bringing that pork loin recipe to my attention. I missed that when I was reading through the thread. Did you use the whole bottle of Soy Vej? Did you still use the chopped onion? I think I can do that recipe! Yeah. I do have problems with using the marinade as a sauce, but that was another thread! Joanne -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jan 24, 09 at 10:32 I mixed the marinade and the gingerale until I had enough to cover the pork loin halfway. I marinated it about 8 hours on one side and about 8 on the other. (I put it in before I went to bed and then turned it in the morning). As for a cooked marinade, yeah, I know that is controversial, but I boiled it for a good half hour to reduce it, so I didn't have a problem with it. To me, it was yummy. And me being mostly vegetarian, if I felt any hesitation about a meat product I would not serve it. You could always throw out the marinade and make some more by mixing fresh gingerale and Soy Vey (or any other kind of bottled marinade, or even use the ingredients in the recipe, they sound fab to me), and then reducing it to a sauce. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 7:55 Too many ginger recipes to try so I made the first one on Friday - Chinatown Soy Sauce Chicken from Molly O' Neill's New York Cookbook. I used a double sided fryer breast instead of the whole chicken. The only other change I made was to use 1/2 a star anise instead of a whole one. Even with a half, the anise flavor predominated so I would only use one pod next time. The ginger and garlic permeated the meat and the broth was not overpowering, despite having so many strong flavors. Sides were plain white rice with toasted pecans and fresh spinach sauteed in sesame oil and dressed with rice wine, lemon juice, and light soy sauce (recipe from the same book). It was a nice light ginger-accented meal and the taste was definitely better than my photography. LOL CHINATOWN SOY SAUCE CHICKEN 1 star anise 3/4 cup soy sauce 1/3 cup packed dark brown sugar 1/4 cup dry sherry 1 Tbs. honey 3 cloves garlic, minced 3 slices fresh ginger, smashed 1 chicken (3 1/2 to 4 lbs.), well rinsed and patted dry In a nonreactive pot large enough to hold the chicken snugly, gently boil 1 cup water and the star anise, covered, for 20 minutes. Remove and discard the star anise. In a small bowl, mix the rest of the ingredients except the chicken, and add the mixture to the pot. Cover and bring to a boil; then reduce heat, cover and simmer for 5 minutes. Add the chicken, laying it on its side, and bring the liquid back to a boil. Cover and turn the heat to low. Simmer, basting frequently, for 15 minutes. Turn the chicken to the other side and simmer, basting frequently, for another 15 minutes. Turn once more, this time breast side up, and cook until golden brown, 15 minutes more. Remove the chicken and let cool to room temperature. Strain and reheat the cooking liquid and serve a drizzle over the carved chicken. Serves 4 -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 9:15 The original recipe has you cooking a whole chicken for only 45 minutes?! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 11:13 Yes, but I think the key word is "snugly" because the cooking liquid should cover the chicken about halfway up the sides. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 11:22 It would have to be a scrawny little whole chicken to simmer for 45 minutes and be done. I think you were wise to go with the whole breast. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 13:24 Christine, I wouldn't have been worried even if I'd used a whole chicken. I've made many recipes from "The New York Cookbook" with good results following the directions as written. With a book which won both the Julia Child/IACP and James Beard awards and specifically stated in the preface that every recipe was made and tested by either the author or one of her four assistants, I'd try the recipe before criticizing it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 13:47 I think of this forum as place for the free flow of ideas about cooking. My comments were not meant personally, as I think is clear. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 15:26 I do see that this thread is just for amassing recipes that use ginger, and not discussing each one. My original question actually was to find out if something was left out; it was for information. Then once we were discussing it I just said one more thing. I probably would not have said it about anything but chicken. It's so important for safety to cook chicken long enough. Most people here know to always check, and not go by the time in recipes, but not everyone is equally experienced. Tone of voice is missing in posts, so what sounded good-natured in my mind may have struck others differently. I know I sometimes think there's too much criticiam in some posts, and if I seemed to be doing that, I regret it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jan 25, 09 at 16:09 With so many good recipes already posted, I'm still not sure what I'm going to make next Saturday. But I got a new hunk of ginger.... By the way, what is a hunk of it called? Nancy -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Sun, Jan 25, 09 at 18:28 I always call it a hand, but that's for the whole thing. You have part of a hand. That's my own personal vocabulary... lol, I don't know if that's accurate. I cut mine up and freeze it so I always have some available. Lars gave me that tip. It's much easier to pound into a paste after it has been frozen and thawed. Thanks Lars! This has been fun! I don't know what I'm going to make yet either but I'm getting there. I think two weeks is just the right amount of time to research, think, then shop and make. Kind of like looking forward to a holiday dinner. :) -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Sun, Jan 25, 09 at 20:06 Cloudy, I, for one, did not read your comment as a negative. I thought you brought up a valid point, and then complimented the posted for making a wise choice. Hmmmm. I did not read any unpleasant tone at all. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Tue, Jan 27, 09 at 18:52 I'm ready. I picked Ina's Indonesian Ginger Chicken. It looks yummy. I also went out looking for the Gingerbread liqueur that I found over the holidays. It is seasonal but they still had a few bottles. I will be drinking gingerbread cookies for dessert. Gingerbread cookie 1 part gingerbread liqueur 1 part vodka 2/3 part kahlua 1 part 1/2 & 1/2 Shake with ice and strain into a graham-cracker rimmed martini glass. Yum!! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jan 27, 09 at 19:26 I'm having to totally revamp my menu due to not being in the mood to entertain and having a ton of food to use up in the fridge. I made soup this past weekend so I'm afraid I am "souped out" this week, so the ginger carrot soup is out. Here's what I'm likely making. Moroccan Vegetable Tagine from Mark Bittman's "How to Cook Everything Vegetarian." It has ginger in the spice mix, I'll post when I can. Then I have roasted eggplant/red pepper dip to use up which I will probably mix with leftover ricotta and feta and some chopped kalamatas and serve as baked pasta. Then a romaine salad with a ginger dressing. If I'm in the mood for wine I have leftover merlot, so no ginger drinks, darn it. But I may have to get some of that gingerbread liqueur for the future! No dessert either. Without company there is no sense in me making anything sweet, I can't eat it up on my diet. If I end up wanting something sweet I have store bought ginger cookies. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Tue, Jan 27, 09 at 20:37 I keep changing my mind. I'm going to make this some day, at least, if not for the cook along. Although I'm not interested in the carrot and potato spaghetti at the end. HERB CRUSTED CHICKEN PAILLARD WITH HONEY- LEMON GRASS GLAZE Ming Tsai 6 (6-ounce) chicken breasts skin-on (2 for leftovers) 1/2 cup chopped flat parsley 1/4 cup chopped cilantro 6 scallions, sliced 1/8-inch Salt and black pepper to taste Canola oil to cook Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side. HONEY-LEMON GRASS GLAZE: Canola oil to cook 6 lemon grass stalks, finely minced, white part only 1 tablespoon minced ginger 1 large shallot, minced 1/2 cup Riesling or Gewurztraminer wine Juice and zest of 1 lemon 2 cups chicken stock 2 tablespoons lychee honey 1 tablespoon butter Salt and black pepper to taste In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency. CARROT AND POTATO SPAGHETTI: 2 large carrots, peeled, cut into spirals with a turning slicer 1 large potato, peeled, cut into spirals with a turning slicer 1/2 teaspoon ground cumin 2 tablespoons butter Salt to taste In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn. PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest. Yield: 4 servings Prep Time: 1 hour Cook Time: 1 hour 15 minutes -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:09 I've just had a change of ideas because I bought some lovely spring onion at the farmers' market the other day and have some little chicken tenders in the freezer. I think I'll make my version of Teriyaki Chicken and stir fried vegetables, using Marilyn's Gourmet Sauce with fresh ginger for the teriyaki. It's a really delicious dish. I had it once in Canada at a restaurant and had to make a copycat recipe so this is it: Teriyaki Chicken & Stir Fried Vegetables over Rice For 3 servings..... Ingredients:....quantities are variable 1 lb chicken breast cut into bite-sized strips 3/4 cup green bell pepper - finely chopped 3/4 cup red bell pepper - finely chopped 1/2 cup white part of spring onion bulb - sliced finely 1/2 cup grated carrot (optional) 1/2 cup frozen peas 1 cup fresh or frozen heads of broccoli sliced & chopped 1/4 cup teriyaki sauce for marinade plus more for drizzle over when serving basmati rice - 3 cups cooked (200 grams raw) or 1 cup cooked rice per person 3/4 cup sliced green stalk rings of spring onion - for garnish only olive oil for cooking salt & pepper 1. Put 1/2 cup Teriyaki sauce in a small glass bowl and put in chicken pieces to marinate for 30 to 60 minutes. Turn pieces and spoon over sauce from time to time. 2. Chop and prepare vegetables, putting all except green onion rings into a bowl. Put 2 TBS olive oil into a large non-stick frying pan or wok over medium heat and when hot, add the vegetables from the bowl. Stir constantly with wooden spoon until they are cooked enough but not overdone....10 to 12 minutes. Add more oil as needed. Turn off heat and put lid on pan to keep warm. 3. Put water on for cooking the rice. 4. When chicken has marinated, drain and reserve half the marinade, putting the other half of it together with the chicken into a second non-stick frying pan and cook, reducing the liquid and browning chicken pieces, about 10 minutes. Then add the reserved marinade, cooking for a couple minutes more until it has formed a reduced syrup around the chicken. Drain cooked rice, add butter or oil, season to taste with salt & pepper. 5. Spoon chicken and sauce over vegetables, stir and season with S & P. Serve over rice, drizzle with more Teriyaki sauce and garnish with green spring onion rings. SharonCb -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER//// clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:11 PS Nancy....I forgot to add this....that a hunk of it is usually called ginger root, or a piece of ginger root. It grows well here in our garden but I usually buy it in the market. S. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Tue, Jan 27, 09 at 21:57 I haven't made up my mind yet on what I am going to make but I guess I better make a decision soon huh? LOL! We are going to a concert with friends on Sat. night so we will have dinner at our house first and then go to the show so I probably won't post a picture until Sunday morning. Everything that has been posted so far sounds good and Sharon that dish looks wonderful! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Jan 27, 09 at 22:44 I think a gingerbread cookie would be a lovely nightcap. And yes, Cloudy....45 minutes will cook a 3 1/2 pound chicken perfectly....I find most people waaaaay over cook chicken, thereby the frequent plaint "I don't care for white meat, it's so dry." Try it....you might be surprised. Linda C -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Tue, Jan 27, 09 at 23:29 Some great lookin' recipes and ideas here for sure! I don't have any to add to the list as the one or two I had in my files have already been posted. I'll admit that I never used Ginger much until finding this forum but the recipes I have used have been great. I'll have to pass on this first cookalong due to a Birthday Party Saturday night and the SB on Sunday. Saving these recipes for sure....might do something on Friday or the following week and share it with y'all....depending on my crazy work/life in general schedule... David -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 8:32 Here's the tagine recipe (which I will probably make either in my crockpot of roast in the oven) Pearl Couscous Tagine (from Mark Bittman's "How To Cook Everything Vegetarian" cookbook) 2 TBLSP extra virgin olive oil 1 onion chopped (I'll probably use red for color) 2 cloves garlic minced One 1 inch piece of ginger, peeled and minced 1 1/2 tsp. ground cumin 2 tsp. ground tumeric Two three inch cinnamon sticks 1/3 cup chopped dried apricots, dates or raisins 1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned ones) 2 cups vegetable stock 1 cup cooked canned chickpeas 2 med. carrots, peeled and cut into bit sized chunks 1/2 head cauliflower, cut into bite sized chunks 2 zuchinni, cut into bite sized chunks (I'll probably use yellow summer squash, for the color) Salt and freshly ground black pepper to taste 1 cup pearl couscous Note: I'm also probably going to add peeled and diced butternut squash. Put oil in a deep skillet with a lid over med. high heat. Add the onion and cook until it softens, about 5 min. Add the garlic, ginger, and other spices; cook, stirring often until fragrant, about 2 min. Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, zucchini, etc., and a large pinch of salt and a good amount of pepper. Bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered and refrigerated for up to 2 days. Bring it to a simmer before proceeding.) Add the couscous and cook until al dente about 10 min. It should have a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered in the fridge for up to 3 days and then reheat. Notes: sounds like this is like most pasta dishes--tastes best the next day. Since I'm serving this with pasta, I am not going to add the couscous and all that broth--I'll do mine in the crockpot or roast in the oven. Ginger Vinagrette (from the same cookbook) 1/2 cup extra virgin olive oil 1 inch piece of ginger, peeled and roughly chopped in a blender 1 TBLSP sherry vinegar (I will use rice wine vinegar) 1 TBLSP freshly squeezed lime juice 1 TBLSP water (I might use more sherry vinegar, as it is mild) Salt and freshly ground black pepper (Optional) 1 large shallot, minced (I might use some scallions I have languishing in the fridge) Note: with this vinagrette, I might add just a drop of honey for my taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 10:37 I haven't had much time for the forum, lately, but the time I've spent here I've missed this thread until today. We're going out of town Sunday, so I don't know if I'll have time to participate completely. I'd like to do the dinner Saturday night, but the follow up on Sunday I'll miss, and that's at least half the fun. Oh, well. The Firecracker Red Beans that Ruthanna posted looks good. I may try that. So does the couscous recipe. They all sound good, actually. I'll have to research and see, but I don't really have a T&T recipe featuring ginger that hasn't already been mentioned, like the carrot ginger soup and the gingerbread recipes. I might try to do something with tofu. Do y'all think one of the marinades posted above would work with tofu and grilled? I'm thinking of trying something like that. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by susytwo (My Page) on Wed, Jan 28, 09 at 10:52 This is a favorite of my DS. Gingered Spaghetti Squash Cut a spaghetti squash in half lengthwise and place face down in baking dish with a few tablespoons of water. Bake in 375 oven till strands are "al dente" (~45 minutes). Spoon strands out carefully and toss the hot squash with 2 TB butter, 1 TB honey and 1/2 TB minced ginger. Salt and pepper to taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 14:10 I have a question about that red bean recipe, Ruthanna, or anybody. Do you have a suggestion for a substitute for the dry Sherry? I don't have more than a couple of tablespoons left, and don't want to go buy some at this time. I found this recipe in one of my cookbooks I just might try tonight, as I won't have time to do it on Saturday. It's from Vegetariana, by Nava Atlas. I'll let y'all know if it's a winner or not. Gingered Rice and Apple Stuffed Squash 2 medium acorn or butternut squashes 3/4 cup raw brown rice 2 tablespoons soy sauce or tamari 2 tablespoons butter 1 small onion, chopped 2 medium apples, peeled, cored, and slicd 1/3 cup chopped walnuts, almonds, or pecans 1/2 cup light cream or milk 1/4 cup dry red wine 2 tablespoons honey 2 teaspoons honey 2 teaspoons freshly grated ginger, more or less to taste 1 teaspoon good curry powder 1/2 teaspoon nutmeg 1 cup grated mild white cheese, optional Preheat the oven to 350 degrees F (180 C) Cut the squashes in half, place them cut side up on flat baking sheets, and cover them with aluminum foil. Bake for about 35 to 45 minutes, or until tender. In the meantime, cook the rice with the soy sauce added to the cooking water. (The cookbook doesn't indicate how much water, but it's usually 2 1/2 times the amount of rice, so this would be somewhere around 1 2/3 cups water for 3/4 cup rice???? I'd just follow the directions on the rice package.) When the squash is cool enough to handle, scoop out the pulp, leaving about a 1/2 inch (1 1/2 cm) shell of pulp all around. Chop the pulp and set aside. Heat the butter in a large skillet until it foams. Add the onion and saute over moderately low heat until it is translucent. Add the apple and saute until it softens, then add the squash pulp, cooked rice, and the remaining ingredients. Stir together and remove from the heat. Stuff teh squash halves with the rice mixture, arrange in lightly oiled baking dishes, and bake for 20 minutes. Makes 4 servings. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 14:23 Sally if it is good it might end up on my family's Thanksgiving menu! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Jan 28, 09 at 15:41 I haven't looked into this thread in a while...with all the recipes here..you could definately have ginger in every course of the meal! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Jan 28, 09 at 16:40 Sally, I have only used the sherry when I've made it but if I didn't have any on hand, I'd probably substitute 1/4 cup of dark rum and 3/4 cup of water for the sherry instead of a different variety of wine. I did the C+P to bring this thread back... Here is a link that might be useful: Cookalong #2------------------GARLIC Follow-Up Postings: o RE: Cookalong #1 --------------------- GINGER clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:48 I have to go to work...will try to work on this from there...or when I get home. Nancy

* Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 12:05 I make this dish all the time - I never measure tho, so I don't have exact ingredients, but exact measurements aren't necessary anyway, so it doesn't matter! Roasted Carrots Slice carrots into thick "coins" and place in a 9 x 13 baking dish. Mix 1 cup orange juice with 1 or 2 shots of whiskey and pour over the top. I fill the pan about half way with carrots when I make it, so that amount of whiskey/juice is good for that amount of carrots - you can reduce or increase the amount if you're making more or less - it's not critical if you're off a little. And I HATE whiskey, but in this dish it adds a great taste! Grind fresh sea salt and pepper over the top, dot with butter all over, cover with foil, and bake at 350 until done to desired. I like my carrots with a bit of bite still in them. I also uncover them for the last 10-15 minutes to make sure the liquids turn into a "glaze" and the carrots brown a bit. You might need to add a bit more juice at this point if there isn't enough liquid left so what's left doesn't just burn up. You can also drizzle some maple syrup over the top after you dot them with the butter, but I find they're sweet enough without it. Sometimes I add it and sometimes I don't. Lisa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 19, 09 at 13:31 Warning, I have not made that carrot-cumin tart either, but with cheese and cream and carrots and cumin . . . how can you go wrong? I am leaning towards making the carrot tart for a dessert, (I don't know if it will be good or not, it is mostly a curiosity thing) but we'll see, because my weekend plans haven't firmed up yet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 13:39 Lisa, Roasted Carrots w/whiskey is calling my name! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 15:30 mustangs - as I said, I'm really not a whiskey fan, but in this dish, it's really good. It just adds a special taste that you can't quite put your finger on! Lisa o Coconut Carrots clip this post email this post what is this? see most clipped and recent clippings * Posted by jeri (My Page) on Thu, Feb 19, 09 at 16:12 This has got to be one of the simplest carrot recipes ever – and delicious too! :-) Simmer Carrots in Coconut Cream. That’s it! I always have baby carrots on hand and a can of Coconut Cream in the pantry. It *has* to be Coconut Cream which you find in the Liquor Isle. It doesn’t contain liquor – but I guess it is used for certain mixed drinks? Anyway – this will *not* work with Coconut Milk. The Coconut Cream is slightly sweet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 16:41 Lisa, Strangely I don't drink (well there was that time in December Sheshebop made me) but I am drawn to recipes with liqueur, beer, or wine. In fact I just shared your recipe with the guy ahead of me at the checkout line. He had a huge bag of carrots. Turns out the carrots were for his horse. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by posie4u (My Page) on Thu, Feb 19, 09 at 17:48 I love carrots. The following recipe was given to me by a co-worker (a dietitian) who advised that for he and his wife, it is a must have dish for Thanksgiving. It is yummy. Horsey Carrotts 1 bag of baby carrots or 12 carrots, pared/sliced 1 cup mayonnaise 2 Tbs grated horseradish, more or less to taste 1/4 - 1/3 cup grated onion 1 tsp salt 1/2 tsp pepper 1 cup fresh, buttered bread crumbs Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Thu, Feb 19, 09 at 17:48 LOL, Cathy. When we had horses, we always bought large bags of carrots as a treat. They got them in the evening, and we always had to cut up one extra carrot for one of our dogs who loves raw carrots as well :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Thu, Feb 19, 09 at 17:52 Okay - I don't know how to count this... BUT Last night I made the following carrot heavy recipes: Piquant Carrots Worlds Best Meatloaf Which both met with huge approval.... And I am making Marilyns Carrot Cake for DHs Birthday celebration this weekend.... Do I qualify? LOL! Alexa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Feb 19, 09 at 19:59 Coconut-nj, you add milk to the carrots without draining the water? I'm not understanding how "soupy" your recipe is supposed to be. Lisa, the roasted carrots sound really good, but so does the carrot cumin tart. Hmmm, decisions, decisions. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Feb 19, 09 at 23:43 Sally, it's not supposed to be soupy at all. You're basically making a white sauce using the carrot "broth" as the base. After the carrots cook, the liquid has usually come down a little below the level of the carrots, so when adding enough milk to cover the carrots it will turn it white. The great flavor comes from the carrot cooking liquid, which is basically a single vegetable broth. When you add the slurry, you make it nice and thick, then stir in some butter. I just put several tablespoons [or more] of cornstarch into a cup and add enough cold water to dissolve it while stirring. Then when the carrots with liquid come back to a boil/simmer, stir in the slurry while stirring until it gets as thick as you want it. We like it rather thick, but you make it how you like cream sauces. I usually make more slurry than I think I'll need since cornstarch is cheap and I'd rather have more ready then have to go back and make some more if it didn't make it thick enough. I hope I explained this clearly. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Fri, Feb 20, 09 at 15:27 I had this salad at a restaurant in Chicago called Russian Tea Time. It's much greater than the sum of its parts. Tashkent Carrot Salad Carrots — 2 lbs. Coriander — 1 tsp Garlic — 4 cloves Olive oil — 6 T White vinegar — 6 T Paprika — to taste Salt — to taste Pepper — to taste Sugar — 2 T Thinly shred carrots, mix with sugar and crushed garlic. Let stand for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to collect on the bottom of the dish. Serve chilled. (serves 6) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Feb 21, 09 at 9:36 Your explanation cleared it up for me, Coconut-NJ. Thanks. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 9:52 I eat carrots almost every day, and carrot muffins are one of my favorites. I have several recipes. Here's a nice seasonal one. Maple Carrot Muffins 1 1/2 cups unsifted flour (can use some oatmeal if you like) 1/4 cup packed brown sugar (optional, I am a health nut who is always trying to cut the sugar) 1/4 cup pure maple syrup 1/3 cup melted margarine (I think butter would be OK too. Or 1/4 cup vegetable oil) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt (or less) 1 cup finely shredded carrots 1/2 cup finely chopped walnuts (or less) 2 eggs, beaten Preheat oven to 350 degrees. Combine dry ingredients and set aside. Grate carrots and set aside. Combine the carrots with the wet ingredients. Add the dry ingredients and MIX WELL! Fill muffin cups 3/4 full. Bake 18-20 min. (or more) Cool 5 min. Store in the fridge because these muffins are moist and they'll mold otherwise. Notes: The reason I have so many "optional" notes in this recipe is because I am always trying to cut the high calorie/fat ingredients down to the minimum levels without sacraficing good taste. Everyone has their own ideas about this, so you'll have to use your judgement. I am probably on the more "healthy" side of taste, which is not for everyone. Also, I usually use paper lined muffin tins, but if you don't want to do that you have to grease the muffin tins with some type of shortening. With the variability of the baking time, I suggest inserting a toothpick in the muffins to test them. When the toothpick comes out clean, the muffins are done. But watch carefully, because maple syrup burns easier than white sugar sweetened baked goods. But the taste is worth the trouble, IMHO. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 13:58 I'm surprised no one has posted a Tsimmes recipe, that classic Jewish mix of carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I actually have a recipe I like, although this is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss, lol! Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley. That's how I like it. Here's a carrot pie that is lower in fat than that carrot-cumin tart and something I have made before. The recipe comes from "The Enchanted Broccoli Forest" by Mollie Katzen. Russian Carrot Pie TBLSP butter 1 cup onions, finely minced 1 lb. carrots, very thinly sliced 1 TBLSP unbleached white flour Saute the onions in butter, add the carrots and cook until tender. Can add up to 3 TBLSP of water to keep from sticking. At the end, sprinkle in the flour to brown slightly. Combine 1 1/2 cups firm cottage or pot cheese 1/2 cup grated mild white cheddar 1 beaten egg lots of freshly ground black pepper 1 tsp. dill weed Mix this with the carrots. Put into prepared pie crust (not prebaked) and sprinkle top with 3 TBLSP wheat germ and some paprika. Bake 15 min at 375 then turn down to 350 for 39 min. Cool 5 min. Here's my regular pie crust recipe. It is very different from a shortening crust, but I still like it. I got the recipe and technique from my friend Martha Pie Crust (makes top and bottom crust) 2 cups flour - I usually use half whole wheat pastry flour 2 tsp. salt Mix these together Put 4 TBLSP COLD water into 1/2 cup oil. Stir until it bubbles/starts to emulsify if that's the right word (gets well combined) Pour liquid into flour and stir. Separate into two piles and roll out into rounds between layers of WAXED paper. You can cut this recipe in half for just a bottom crust pie. If you want to get fancy with the crust for this pie, your can mix in some poppy seeds or ground sesame seeds, maybe 2 TBLSP. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sat, Feb 21, 09 at 14:18 Cathy, like promised, I tried my Mom's carrot pie/bread and results will be below. First let me share another carrot experiment my DH did, as he is the carrot lover in this family :) He did bacon wrapped carrots in our Advantium microwave/oven Here is how the carrots looked like going in: we tried potato as well. The carrots cooked at H10,L10,M5 for 6 minutes and then looked like this: My DH loved the result, told me that the bacon added an interesting touch to it. The potatoes did not get anything extra from the bacon, I guess the potato skin is too thick to let bacon juices through. Now today I did the carrot pie/bread and at the same time the other half was roasted beef mozzarella cheese. I use sweet dough recipe from my Cuisinart bread machine recipe book. Any dough recipe that is meant for rolls or probably even pizza will do. The carrot mix for 1 lb of dough is supposed to be: 1 lb of cooked and shredded carrots, 2 cooked eggs, chopped to little pieces, 2 table spoons of melted butter, salt and pepper to taste. Mix it all together and spread on the dough like on the photo: Roll it and let it rise another 30 - 40 min before baking. I baked this in 375F for 30 min. For me it was little over cooked, so next time I will try 350F for 30 min. Also, next time I will double the amount of carrot mix, as for me it was not nearly enough. But it did taste like my moms. And the roasted beef side, just heaven :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Sat, Feb 21, 09 at 15:29 We had a monthly poker game last night and I had everything in the house for carrot cake. I put in a 13x9 pan just to make it easier to eat and it went.... Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp * 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16. recipe from Simply Recipes o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by bri29 (My Page) on Sat, Feb 21, 09 at 15:35 We just had ragu bolognese for dinner. It has carrots in it, it's healthy! So what if there's a ton of meat in it!? That's totally beside the point. :) 5 tablespoons extra-virgin olive oil 3 tablespoons butter 1 carrot, finely, diced 1 medium onion, diced 1 rib celery, finely diced 1 clove garlic, sliced 1 pound veal, ground 1 pound pork, ground 1/4 pound pancetta or slab bacon, ground 1/2 tube tomato paste 1 cup milk 1 cup dry white wine Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for grating In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Feb 21, 09 at 22:30 This is timely for me...I have five or six pounds of hairy carrots from last years garden (still better than storebought!). It will be easy to use them up now. We use a lot of carrots but I don't care much for them cooked, I always eat mine before they go in with the pot roast. Julienned in a stir fry, diced/pureed in soup or shredded in cakes etc. are ok. Lars, I had some wonderful ginger carrot soup at a fundraiser soup and bread dinner. I have the recipe in a local cookbook at the library...I'll find it next week. Jeri, we prowled a cool little Asian market yesterday and I bought some coconut cream. Was wondering what to do with it. My carrots are all small...this is perfect. We've been making plain old carrot and raisin or carrot, raisin and pineapple salad. Mayo for the dressing. Makes the kid feel like she's 5 again, she says. Our favorite carrot cake is very much like cabogirl's, but with a cream cheese glaze/ not-quite-frosting....just softened cream cheese and honey to taste. This was in a recipe booklet I found in a box of donations - Taste of Home,I think. Maybe next year I'll get carrots big enough to stuff. * Exported from MasterCook * Baked Stuffed Carrots Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots 1/4 cup mayonnaise 4 teaspoons grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter -- melted, divided 1/8 teaspoon paprika Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings - - - - - - - - - - - - - - - - - - - I'm sorry I missed that garlic cookalong... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sun, Feb 22, 09 at 2:46 Our dinner tonight (sorry, no photos) was spinach salad with bleu, craisins and candied pecans, filet mignon on the grill, shredded zucchini tossed with fresh lemon and grated parmesan, fingerling potatoes, AND of course our carrots steamed slightly and then sauteed with orange juice concentrate, freshly zested orange peel and butter(margarine for me) topped with some sweet basil from Penzey's. Dessert was fresh berries with Grand Marnier and brownies. Our guests were very complimentary and enjoyed it all! Thanks to Nancy (and Sherry) for inspiring us to have this little impromtu dinner party--I visited 2 markets and Costco and was able to be ready to go by 7pm! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Feb 22, 09 at 12:34 I made the honey date carrot muffin recipe teresa posted for breakfast yesterday and they were delicious. I didn't change anything in the recipe, except that I was a little short on the amount of dates and made up the balance with dried apple bits. They weren't very sweet but that's the way we like them. DH instructed me to make sure I saved the recipe. Thanks for posting it. Katie, I had saved the same stuffed carrot from and old Taste of Home magazine and pulled it out for carrot week. I cooked and carved out the carrots yesterday and refrigerated them and the centers to finish off for dinner one night this week. I'm not sure about the mayo but I'll never know unless I try it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Feb 22, 09 at 14:37 Got to looking for recipes w/carrots and found these in my old (80's) Land O'Lakes cookbook. HONEY GLAZED PEA PODS AND CARROTS 3/4 c. water 2 c. (4 med.) diagonally sliced 1/4 inch carrots 8 oz. fresh pea pods, washed, remove tips and strings 3 tbsp. butter 1/2 tsp. cornstarch 2 tbsp. honey In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes). 2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHUCKWAGON CARROTS Crisp bacon gives smoked flavor to hearty chunks of carrots. 3 cups carrots, sliced 1/2 inch (6 med) 1/4 cup cooked crumbled bacon 3 tablespoons butter or margarine 1 tablespoon firmly packed brown sugar 2 tablespoons green onions, sliced 1/8 inch 1/4 teaspoon salt 1/8 teaspoon black pepper In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes). Serves 4-6 Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sun, Feb 22, 09 at 14:51 Oooh -- glad I saw this thread, as I have a Tried and True recipe to post. It is for a Red Lentil and Carrot soup, and it is in my top-5 favorite soups of all time... The recipe was originally by Mark Bittman, but my main modification to it is to double the amount of carrot in it, which I think really improves it. Red Lentil and Carrot Soup Time: 45 minutes – Serves 4 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 carrots, peeled and coarsely grated on a box grater 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth + 1 cup water 1 cup red lentils 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 1 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. If it is too thick, add a little more water to thin it down. YUM! Emily o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Feb 23, 09 at 3:18 Oops--Ok, so I was a week off, LOL! Hey there's no guarantee that I can do this again next week, so if not, I had my dinner a week early! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Feb 25, 09 at 7:15 Well, I did make the stuffed carrots last night and despite the fact that they looked interesting on the plate, I wouldn't make them again. I like both horseradish and mayonnaise but the combination in the stuffing did nothing to enhance the flavor of the carrots. However, if it wouldn't have been for the Cookalong, I probably wouldn't have tried them. DH and I are both enjoying the adventures with the Cookalong ingredients. This weekend will be the Apple and Carrot Confetti. Photobucket o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Wed, Feb 25, 09 at 20:41 I was hoping that I would be able to participate in this one but I will not. Have fun everyone and I look forward to seeing what everyone made. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 26, 09 at 8:39 Ruthanna I'm really enjoying your pictures! I was going to have a dinner party this weekend, but after another hectic week I just cannot pull it off. I hope to try something though. I'm looking for a full time job, plus working a 30 hour one too. And commuting two hours most days. And trying to watch my weight! I love these cookalongs though! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Fri, Feb 27, 09 at 16:20 The carrot Cookalong dinner is tomorrow night. I've decided to make the carrots and pea pod recipe...found fresh ones! Not an easy task sometimes.. So, what are you making??? Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Fri, Feb 27, 09 at 20:34 I'm going to make Indian food: red lentils and carrots with a butter dressing (includes onions, tomatoes, garlic, cilantro), spicy cabbage and carrot slaw (not indian, just winging it), scallion rice and flat bread. Thanks Emily for posting your recipe. I've saved it as I love red lentils. The dish I'm making tomorrow is an old favorite that I want to try with carrots included. I've not made the rice or flat bread before, so we'll see how that turns out. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Feb 28, 09 at 17:55 I almost forgot about this. I picked up fresh carrots when I was out and had to improvise when I came home. I picked Mustangs honey roasted vegetables since I had sweet potatoes and shallots on hand. I had to leave out the parsnips and turnips so the pan looks really orange right now. I can't wait to taste it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Feb 28, 09 at 18:05 I just now made up a batch of carrot soup. I would never serve this as a soup but I wanted to have it as a drink. It's just carrot juice, orange juice, and orange flower water - chilled. I really liked it until I added the flower water. It tastes just like it smells and over powered the drink. I bought it for a recipe I saw and now don't know where to find it, lol. I think I'll juice up a few more oranges to see if that'll fix it. Or, maybe I could use it in some muffins as the liquid... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Feb 28, 09 at 18:36 I made the Czechoslovakian Apple and Carrot Confetti that sally2 posted and we really liked it. I used golden raisins instead of the currants and added about a heaping teaspoon of sugar. We also had roasted asparagus and a small pork tenderloin with a molasses and mustard glaze and the salad was a perfect complement for it. I'd also like it as a side dish for baked ham. It's definitely going in my "keep" file. I can't wait to see what the next Cookalong ingredient will be.

Glad you like them, CindyMac. Now I "want" one of those portable IWATANI butane cookers. We have smooth top electric, but it heats up quickly and works well. My _problem_ is that, although we have a robust kitchen-stovetop exhaust fan, cooking certain things like a dozen fresh Thai basil leaves makes a fine splattery mess. It's easy to clean up and wipe down the visable or stovetop oil spatter, but there is a lot that gets "around". I was thinking that perhaps the IWATANI butane 35 whatever might help me fry outdoors. But, we are in New England, often have a 30 mph breeze. A friend thinks that it would not have sufficient heat in those conditions. If I used it on en enclosed, unfinished, un insulated and un heated porch just off the kitchen, it would still be chilly while cooking, but as there is NO exhaust fan, would probably GOP that up in short order. For a while (30 minutes) I had visions of my cooking SE Asian noodles and meals at outside summer markets. But New Engand ain't Saigon or even Mexico. Lots of hoops and regulations and Inspections. Yadda yadda. End of that whimsical notion. Not to mention to restricted diets -- no gluten, no peanuts, no this or that. QUESTION- what do the Chinese and Asians do about gluten and gliadin and peanut allergies? Do they have as many picky eaters as we have in the US? What about other places? In my household, we can eat about everything. I have some degree of (age-related) lactose sensitivity. But I just eat aged cheeses or yogurt and restrict the volume of whey, lactose-laden foods. We also get lactase drops for milk.