weekly_food_challenge | Entries tagged with veg: carrots

This is a dish from Katharine Whitehorn's Cooking In A Bedsitter that I first cooked when I was actually living in one, and have repeated so many times that I have given up looking in the book. Lunch or supper for one. It doesn't look like anything special but it's tasty and comforting, and quick and cheap and easy.

I honestly did have all the ingredients at home, so the prices are a bit approximate.

Ingredients

1 rasher bacon (pack of ten is £2; this particular pack had already done for a bacon sarnie and a pasta thing) - £0.20
1 small onion - £0.04
2 carrots - £0.12
2 small potatoes (or one largeish one) - £0.40
herbs - I used a handful of fresh herbs from the garden (planter acquired years ago for a price I now forget, but I think I've already had my money's worth out of it) but the original recipe called for a generous pinch of mixed herbs. Thyme works well, in my opinion.
about 150ml water

I would also advise a teaspoon of oil but I was going for maximum cheapskatery.

Total - £0.76

Equipment

Sharp knife
Chopping board
Kitchen scissors are optional but useful
Hob
Saucepan
Wooden spoon

Method

Peel and chop the onion. Peel and slice the carrots and the potatoes.

Cut the bacon into squares (this is where the scissors come in handy).

Either - heat the bacon very gently in the saucepan to release the fat - or - just use oil. Cook the onion and bacon gently for 5 minutes or so. Add the potatoes and carrots and turn in the fat for a minute or so. Add the water and herbs, season, and bring to the boil. Reduce the heat, cover, and simmer for about 20 minutes. Keep an eye on it to make sure it doesn't burn, and add a little more water if necessary. When it's done, tip the whole lot into a bowl and eat with a fork or a spoon depending on how liquid it is.

miss_s_b

Mood: cheerful

This is suitable for towel day because it's great for putting in tupperware to be stashed in your hitchhiking sack alongside your bottle of Old Janx Spirit to be warmed in a petrol station microwave at 3am, and also because it's the kind of orange you normally only see in 80's BBC scifi special effects.

It's suitable for vegetarians and has a reasonable amount of protein :)

You will need:

A slow cooker;
A chopping board and knife;
an orange zester (or the fine side of a box grater);
Some form of whizzer: I used a stick blender;
Optionally, a juicer, although I used my hands;
6 carrots;
6 oranges;
An onion;
100g red lentils
600ml veg stock;
1 tsp cumin, 1 tsp ground coriander, 1/4 an inch of fresh turmeric (1/2 tsp ground if you can't get fresh) for colour, and about an inch of fresh ginger;
salt and pepper to taste.

Method:

Roughly chop the onions, ginger, carrots and chuck them in the slow cooker.
Juice and zest the oranges directly into the slow cooker.
Add all your other ingredients and switch it on to low.
Come back in 8 hours and whizz it up till smooth.
Eat straight away, or store in tupperware; freezes well.

If you want to fancy this up for a starter or something, serve with a blob of extra thick cream or natural yoghurt and fresh chopped coriander leaves on top of it, and buttered, fresh baked crusty bread.

miss_s_b

What's Up Doc? This weeks challenge is to make something using carrots. Any type you like, from tiny little chantenays to massive great clubby ones.

hilarita

Um. Technically, this counts. It contains sweet potato, though this is by no means the dominant thing in this recipe.
It's my default Big Batch of Stoo recipe, which this week contained sweet potatoes. Info and pics under the cut:
( Read more... )

fred_mouse

Conveniently, when I saw the challenge, I realised that one of the few vegetables I have in the fridge at this point of the week is orange sweet potato. Sadly, because we are out of white potatoes, I couldn't make my usual sweet potato based roast veggies, so I improvised.

ingredients: sweet potato, carrots, cooking oil, rosemary, almonds. Quantities are entirely dependent on what is in the fridge and how many people are eating it.
also requires: working oven, sharp knife, strength to cut sweet potato, shallow baking tray

Put oven on to heat -- I think I set it to 180C, but if it had been warmer then the dish would have cooked faster. If, as I did, you need to source rosemary from the garden, get that sorted. Chop/dice sweet potato and carrot. Put in baking tray. Strip rosemary leaves off stems. I think we used about 25cm worth, for two small sweet potatoes and 3 medium carrots. Add the rosemary and almonds to the pan, drizzle oil over so that there is a suitable amount for your taste. Shake the pan as best you can to get oil coated over as many of the pieces of veggie as possible. Stick in oven, check after 20 minutes and every 5 minutes thereafter until pieces of sweet potato are soft through (carrots will still be crunchy, which is important in our household, because otherwise people Complain).

norfolkian

Mood: satisfied

Ok, so I interpreted the challenge pretty loosely this week. I didn't get any new appliances for Christmas and I couldn't think of any recipes or cookbooks that I had that came with an appliance (in hindsight I could have used one that came with our breadmaker, but I've made bread in the breadmaker lots of times and wanted to do something different). So, I used this Abel & Cole Veg Box Companion book which came as a free gift back when I was getting Abel & Cole veg boxes for a time. I don't get the veg boxes anymore, but there are some good recipes in here (and I hadn't looked at this book for ages, so this challenge was a good prompt to use a little used cookbook and cook something a bit different!).

My recipe was based on a recipe in the book called Roots Manoeuvre Curry (recipe is also on their website). You can use all sorts of different root veg in this, but here's what I did. (NB, I have a small electric fan-assisted oven - you may need to adjust temps/timings for your particular oven). :)

Serves 2 - 3

Ingredients
Rapeseed oil
2 large parsnips, chopped (2-3cm chunks)
3 medium carrots, chopped (as above)
1 small swede/turnip/rutabaga, chopped (as above)
1 onion, finely chopped
1 small green chilli, deseeded and finely chopped
3 cloves garlic, minced using a garlic press
1 tsp frozen chopped ginger
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp ground turmeric
1 400g tin chopped tomatoes
1 400g tin coconut milk
A couple of handfuls of broccoli florets
Juice of one lime
Salt and pepper (to taste)

Method
1. Pre-heat oven to 200C.
2. Meanwhile add the root veg to a large roasting tin, along with a drizzle of oil and a bit of salt and pepper. Give it all a good mix. Put it in the oven and roast for 35 mins.
3. While the veg is roasting, heat a little oil in a pan over a medium heat. Add the onion and cook gently for about five to ten minutes until starting to soften. Add the chilli, garlic and ginger and cook for a couple more minutes.
4. Add the spices to the pan, stir well and cook for another minute.
5. Pour in the tomatoes and the coconut milk, stir well, bring briefly to the boil and then turn down to a simmer. Let it simmer for 15 - 20 minutes.
6. Once the root veg has roasted for 35 minutes, take the roasting tin out the oven and carefully pour the sauce over the veg [I say carefully because I managed to burn one of my fingers on the handle of my roasting tin and splash some of the sauce up the wall when I was doing this]. Add in the broccoli florets.
7. Turn the oven down to 180C, return the roasting tin to the oven and cook for 20 minutes.
8. Squeeze in the lime juice at the end of cooking.

I served mine with long grain rice. It was yummy.

Root vegetable curry in a roasting tin

moetushie

Mood: cheerful

There's a bag of carrots in my fridge that's been on my mind since before Christmas. Sadly, I don't have anything rich or celebratory that needs to be used up -- but I do have this bag of carrots. And you know the old saying - if you have carrots, make carrot cake. And add some ginger and cinnamon in it for some seasonal flair~

This particular recipe is sugar-free and healthy-ish.

( Recipe below. )

ewt

Equipment needed:
-slow cooker
-chopping board and knife unless you're using all pre-chopped ingredients
-big frying pan or saucepan of some sort, moderately optional but pretty helpful
-roasting tin for some veg

It's not a recipe so much as a description of what I did. I cook fairly intuitively, and I'm not a technical writer. But

el_staplador asked me if I'd be happy to post this here, so here it is.

( description )

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with veg: carrots

Challenge 47: Less than £1 - carrot ragoût

Challenge #44: Extremely Orange Warming Soup

Challenge #33: Carrots

Challenge 30: Sweet potatoes in a stoo

Challenge #30 - sweet potato - sweet potato roast version whatever :}

Challenge 27: Appliance cookbook - root vegetable curry

Challenge # 26: Ginger-Carrot Cake

Challenge #24: Bourgignon-inspired slow cooker beef stew

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