Butter Roasted Carrots & Parsnips with Oregano

I'll admit it. Until a few years ago I never even tried a parsnip; which looks like a cream colored carrot. The parsnip was originally planted by the Romans and used as a sweetener before cane sugar, but wasn't introduced in the United States until the nineteenth century. You can eat the parsnip raw; however, it is more commonly consumed cooked, and is especially high in potassium.

Carrot & Sage Soup

Do you eat in courses during your holiday meals? We certainly do! Mostly our day consists of the following courses: appetizers, soup or pasta, salad, main meal; then dessert and coffee. I say soup or pasta because we very rarely serve both; it's usually either one or the other. For Thanksgiving, I like to stick with something orange in color...you know, just to be festive.

Chocolate Carrot Bundt Cake

So technically, this Chocolate Carrot Bundt Cake is a quickbread; however, I was being lazy and decided to pour all of the batter into one pan. I also had a TON of carrots to use up. I usually never have a lot of carrots on hand, but I forgot I had already purchased a bag when I was food shopping then bought another one. I used the base recipe for my Chocolate Chip Zucchini Bread and this really came out well. The kids liked it, but said they would have preferred it better if I added some mini chocolate chips to it. Maybe I will next time and make muffins out of these instead!


Chocolate Carrot Bundt Cake
Prep Time: 15 minutes    Cook Time: 50-60 minutes    Yield: 16 slices

Ingredients

• 4 Large Eggs
• 2 c. Granulated Sugar
• 1 c. Canola Oil
• 1 tsp. Vanilla Extract
• 3 1/2 c. All-Purpose Flour
• 1 1/2 tsp. Baking Soda
• 1 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1/4 c. Cocoa Powder
• 3 c. Grated Carrots
• Cooking Spray

Directions

1. Preheat oven to 350 degrees. 
2. In a large bowl, whisk together the eggs and sugar until well blended; then whisk in the oil and vanilla extract. 
3. In a separate small bowl, combine the flour, baking soda, salt. baking and cocoa powder. Stir the dry mixture into the wet mixture with a spoon. 
4. Next, mix in the grated carrots until they are well blended. 
5. Spray a bundt pan with cooking spray and pour in the mixture. Bake for 50-60 minutes until the top springs back when touched or a toothpick comes out clean when inserted. Let cool before slicing. 

Enjoy! 

Nutrition Facts per Half

Calories 318, Carbs 47.6g, Fat 13.4g, Protein 3.8g, Fiber 2.2g, Sugar 26g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Chocolate Carrot Bundt Cake Shopping List

Baby Carrots in Honey Lime Butter (Family Favorites)

Last week, I shared one of our favorite recipes included in my cookbook for Grilled Pork Chops with Lime and Cilantro and today I have another Family Favorites recipe that I couldn't wait to try again. When making dinner, I like to keep the same flavors going with my sides and vegetables so I created these Baby Carrots in Honey Lime Butter to go with them. I love using fresh vegetables, they just taste so much better. I like how you can control the texture of them. For instance, have you ever eaten a frozen or canned carrot? They're like mush in your mouth! When you steam fresh carrots, I like to leave them a bit on the crispier side and my kids like them better that way as well. In fact, Gabrielle would only eat raw carrots if I was making the frozen variety for that very reason. 

In any event, these carrots made the perfect accompaniment to our pork chops and the hint of lime and sweetness of the honey were perfect! 

Baby Carrots in Honey Lime Butter

1 lb. Fresh Baby Carrots

1 tbsp. Butter

1 tbsp. Honey

1 tsp. Kosher Salt

1 tsp. Fresh Ground Black Pepper

Juice from 1/2 Lime

Directions: 

1. Steam carrots in a double boiler until they are fork tender but slightly firm, approximately 10 minutes.

2. Heat butter over medium heat in a sauté pan, and add the cooked carrots, butter, honey, salt, pepper, and lime juice.

3. Cook over medium heat until most of the liquid evaporates. Serves 4.  

*Nutritional Information per Serving: Calories 81, Carbs 13.6g, Fat 3g, Protein .8g, Fiber 3.3g, Sugar 9.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

You can find this recipe for Baby Carrots in Honey Lime Butter, along with many others in my cookbook; available at many online retailers like Amazon, BN.com and IndieBound. If you would like a signed copy or a hardcover version, please email me at carrieexpktchn (at) optonline (dot) net. 

 Carrie's Experimental Kitchen: A Collection of Mediterranean-Inspired Family Meals

A cookbook also makes the perfect gift!

• Mother's Day
• Father's Day
• Your favorite Graduate (they will have to learn to cook for themselves eventually!)
• Birthday's
• Anniversaries
• Wedding or Bridal Shower
• Or anyone just looking for some new inspiration in the kitchen! 

Rosemary Roasted Yellow Carrots

They recently opened a new Fairway Market in my area and I couldn't wait to go check it out. I was in awe of all of the fresh produce, neatly stacked in symmetrical rows as I walked through their produce department. I found so many wonderful new things to try, all of them looked better than the next. One item that caught my eye were these Organic Yellow Carrots from Cal-Organic Farms. Sure, I shop at produce markets most of the time, but I had never seen these before. I just had to try them! They were incredibly sweet and the addition of fresh rosemary compounded by the caramelized carrots made this a delectable side dish. 

Rosemary Roasted Yellow Carrots
1 lb. Organic Yellow Baby Carrots
1 tbsp. Fresh Rosemary, chopped
1 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Steam the carrots over a double boiler until they are still slightly firm but fork tender. 
2. Add the carrots to a bowl, then add in the rosemary, oil, salt and pepper. Mix well. 
3. Place the carrots on a baking sheet and bake at 400 degrees for 25-30 minutes; turning once. Serves 4. 

*Nutritional Information per Serving: Calories 56, Carbs 5.8g, Fat 3.6g, Protein .5g, Fiber 2.1g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

Maple and Sage Glazed Petite Carrots

I never used to like carrots, but now snack on them frequently during the day. My kids only seem to like them if they can dip the carrots into something or if it has some sort of flavoring on them so I came up with these. I prefer to use fresh carrots and only steam them 3/4 of the way so that they still have a little crunch to them. I also used sugar free maple syrup in this recipe, just to give it the maple flavor without the added sugar from regular maple syrup. These were so simple and quick to make and the kids loved them! 

Maple and Sage Glazed Petite Carrots
1-10oz. pkg. Petite Baby Carrots
1 tbsp. Butter
1 tbsp. Sugar Free Maple Syrup
1 tsp. Fresh Sage, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Directions:
1. In a double boiler, steam carrots until they are tender but firm.
2. In a saucepan, melt butter; then add in the carrots, syrup, sage, salt and pepper.
3. Saute for 2-3 minutes. Serves 4.

*Nutritional Information: Calories 58, Carbs 8.9g, Fat 3g, Protein .5g, Fiber 2.3g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Thyme & Butter Roasted Carrots

I recently received the newest copy of Cooking Light magazine and in it, they had a recipe for Roasted Carrots. Their recipe included butter and olive oil but I wanted to add some fresh herbs to mine, hence the thyme. I also omitted the olive oil as I thought the butter would be enough and it was. These carrots were extremely tasty and I've said it before, there's nothing like roasting your vegetables! The only key is to make sure you don't peel the carrots while the kids are nearby. I had to pry them away from their little hands as they were imitating Bugs Bunny running around the house with them yelling "What's up Doc?!" Yup, never dull around here. :)

Thyme & Butter Roasted Carrots
Adapted from Cooking Light
2 lb. Carrots, peeled and sliced diagonally into 1/4"
1 tbsp. Fresh Thyme
2 tbsp. Butter, melted
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper


Steam carrots over a double boiler until they start to soften; approximately 10 minutes. Next, add them to a bowl and add in the thyme, butter, salt and pepper. Coat well then place on a baking sheet and bake at 425 degrees for 15 minutes. Serves 6. 


Points+=2pts. 


Enjoy! 

2012 St. Patty's Day Menu & Blog Hop

Today, I'm honored to be part of my first BLOG HOP! Not only will you get to see my St. Patty's Day Feast, you will also get to see some other wonderful menu ideas from some of my blogging friends too!  Thank you to Joan from Chocolate, Chocolate and More for coordinating all of this, I'm sure it was quite an undertaking! 


The Irish have observed St. Patrick's Day as a religious holiday for over a thousand years on March 17th. On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast—on the traditional meal of Irish bacon and cabbage.

First, I am only part Irish, amongst many other nationalities. We don't have a huge celebration on St. Patrick's Day but I usually make corned beef and Irish Soda bread during the week of and in my younger years, could be seen drinking green beer at Mc Shanley's Pub in downtown Providence, but I digress. ;) When my eldest daughter was in pre-school they celebrated Nationality Day where parents brought in food from their own cultures and the children dressed in cultural garb. So when my then 4 year old asked what she could dress up as, I was at a loss and told her she'd have to pick one of the following: My side: 1/2 Italian-1/2 Mixture of French Canadian, Irish, Scottish and Iroquois Indian and my husband's side-1/2 Portugese-1/2 Mixture of German and Irish. As you can see, we clearly have what is commonly known in the US culture as "mutt" children! So, what I did was take a white shirt and painted the US flag on the front, then painted all of the other nationalities flags on the back of the shirt. Needles to say it was a hit with all of the teachers and parents alike, and my daughter was proud to show off her heritage. 

I don't particularly like boiled food so you won't find the traditional boiled dinner here at CEK, but I can assure you that you'll LOVE IT just the same!

St. Patty's Day Menu 

Horseradish & Mustard Baked Corned Beef

Roasted Baby Potatoes

Honey Mustard Baby Carrots

Irish Soda Bread

Horseradish & Mustard Baked Corned Beef

2 lb. Corned Beef, thin cut

1 Bottle Lager Beer (I used Sam Adams Winter Lager)

Water

1 tbsp. Spicy Kosciusko Mustard

1 tbsp. Prepared Horseradish

1 tbsp. Honey

Trim most of the visible fat from the meat and place in a large pot. Pour in the beer and add water so that it covers the meat. Bring to a boil, reduce heat and let simmer for 2-2 1/2 hours. Remove from pot, place in a baking dish, and add some of the liquid to the bottom of the pan (about 1 cup). In a small bowl, mix together the mustard, horseradish and honey. Brush it evenly on top of the meat. Bake at 350 degrees for an additional 30-35 minutes. Let rest for about 5-10 minutes, then cut on a diagonal across the grain. Serves 4. 

Roasted Baby Potatoes

2 lbs. Red Baby Potatoes, skins washed and cut in half

2 tbsp. Extra Virgin Olive Oil

1 tsp. Prepared Horseradish

1 tsp. Spicy Kosciusko Mustard

Add all ingredients to a bowl and mix well. Place on a baking sheet and bake at 350 degrees for approximately 45-50 minutes until potatoes have softened and are golden brown. Serves 4. 

Honey Mustard Carrots

1-10oz. Package Fresh Baby Carrots

1 tbsp. Butter

1 tsp. Honey

1 tsp. Dijon Mustard

Steam carrots over a double boiler until they are fork tender, but not mushy. Add the carrots to a saute pan along with the butter, honey and mustard. Mix well and cook for about 5 minutes. Season with salt and pepper as needed. Serves 4. 

And now here's my favorite! I posted this original recipe back in June 2011, but I didn't have a picture of it. I never liked Irish Soda Bread until about 20 years ago when my friend, Tracey, who also happened to be the Pastry Chef where I worked at the time, made her version. Her's was moist and not dry like the typical bread you get at the store. This recipe will make two loaves, more than enough for 4 people, however, I love this bread toasted for breakfast in the mornings as well. Good thing I usually only make it once a year! If you like caraway seeds in yours, by all means add it in. Her recipe did call for it, I just don't particularly like them. 

Irish Soda Bread

6 c. + 1 c. All-Purpose Flour

1/2 c. Granulated Sugar

2 tsp. Baking Soda

1 tsp. Salt

1 c. Raisins

1 Stick Salted Butter, softened

2 1/2 c.  Low Fat Buttermilk

Sift dry ingredients using only 6 cups of the flour. Cut in the butter until the mixture resembles coarse meal. Add the raisins and buttermilk. Mix with your hands until well incorporated and turn onto a lightly floured board; gradually using the remaining 1 cup of flour. Kneed 10-12 times. (The dough shouldn't be too sticky. If it is, gradually add a little more flour as needed). Split into 2 round loaves and cut a deep X into the top. Lightly spray a sheet pan with cooking spray and place the loaves. Bake at 350°F for approximately 50 minutes or until when you stick a knife in the center, it comes out clean. Makes 2 round loaves. 

I hope you like my St. Patty's Day Round Up. Click on the links below for some more great ideas! 

Debi over at Recipe for my Boys made Colcannon and Irish Stew

Kimiko at Beachside Baker made a Shamrock Shake 

Melissa at Chin Deep made Apple and Bramble Cake with Bushmill's Custard 

Lesa at Edesia's Notebook made Corned Beef and Cabbage Soup 

Michaela at Affair from the Heart made Irish Cream Cheesecake 

Joan at Chocolate, Chocolate and more made Grasshopper Pie

http://www.recipesformyboys.com/2012/03/st-patricks-day-blog-hop-colcannon-and.htmlhttp://anaffairfromtheheart.blogspot.com/2012/03/irish-cream-cheesecake.html

Copycat Recipe Week: Day 1-Pork Stew from Bobbi's Kozy Kitchen

It feels great to be back and in full swing again since I wasn't able to cook last week. The week prior, I started to make some of the recipes from some other great food bloggers that I follow and decided I'd make a special week out of it and feature some of the recipes that I have tried for my own family. Some will be exact, others will be inspired by (I had to do my own little twist somehow) but everyone of them were a hit. They are in no particular order, just the order as to when I happened to prepare them.

So, without further ado, I bring you to my first copycat recipe: Pork Stew from Bobbi's Kozy Kitchen.  I have to say that when I first saw Bobbi's post for this recipe, I thought it did look good but I wasn't sure if my kids would like it. Then, when looking through the freezer the next week, I found a pork loin that I too, like Bobbi, had purchased in bulk and cut it down myself and froze it for later use. I was at a loss for dinner ideas this night and figured I'd try it out. It was cold and even started snowing later in the evening which made this meal even better. I used my Dutch oven to cook it on top of the stove and though I reduced her measurements to meet the size of my roast, I followed her ingredients to a tee. She was right because it was AMAZING! My 9 year old had me bring the stew in a thermos so that she could eat it in the car after her cheer practice and shared it with her friend..they devoured it and requested leftovers for lunch the next day. So, what does a good Mom do? She heats the stew up the next morning and packs up 2 thermo's full of the stew so that my daughter and her friend could have it for lunch the next day. 

I hope you enjoy it as much as my family and I did. Come back tomorrow to see who I will be featuring on Day 2. 

Enjoy!