carrots | My Foodie Call | Page 2

Tag: carrots
- Flourless Carrot Cake Bars
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 23rd
  Is it carrot cake? A cookie? A granola bar? Unsure, but good anyhow.
  
  I love carrot cake, minus the raisins. Love raisins, just not in my cakes, cookies, or any other baked goods. They just do not belong there. Kind of like walnuts do not belong in brownies. Love walnuts, but just don’t mess up a moist brownie with a nut. Just my opinion.
  
  My daughter was freaking out when she saw this pressed into the pan. She said: “Aren’t you going to chop the carrots more???”
  
  Me: “No sweetie, I am not. You will survive…”
  
  End result? Of all the My Foodie Call family members, I think she actually ate the most of these. Probably should add more carrot next time.
  
  Flourless Carrot Cake Bars
  
  Ingredients
  - 2 1/2 cups rolled oats
  - 1 1/4 cup almond meal
  - 1 cup sugar
  - 2 teaspoons cinnamon
  - 1/2 salt
  - 1 teaspoon baking soda
  - 1/4 teaspoon baking powder
  - 1 egg
  - 1 teaspoon pure vanilla extract
  - 1 cup unsweetened applesauce
  - 1 cup shredded carrots
  Directions
  1. Preheat the oven to 350 degrees. Spray a 9×13 in pan with non-stick spray.
  2. In a large bowl, mix together the oats, almond meal, cinnamon, salt, sugar, baking soda, and baking powder until they are well-combined.
  3. Add the egg, vanilla, and applesauce to a small bowl and whisk until combined.
  4. Add to dry mixture and stir until fully incorporated.
  5. Stir in the carrots.
  6. Spread into prepared pan and bake for 14-18 minutes.
  7. Cut into squares.
  Posted in Snacks | Tagged almond flour, carrots, oats
- Hearty Bean and Barley Soup in a Slow Cooker
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 19th
  Beans and barley. Great combo.
  
  Got a slow cooker? Use it. Especially this time of year.
  
  3 kinds of beans, tomatoes, creamed corn, carrots, onion, celery, barley. A garden in a bowl.
  
  Hearty Bean and Barley Soup in the Slow Cooker
  
  Ingredients:
  - 2 tablespoons grapeseed oil
  - 2 cloves garlic, minced
  - 1 medium onion, diced
  - 3 cups veggie broth
  - 1/4 cup celery, fine-chopped
  - 1/2 cup carrots, fine-chopped
  - 1-15 oz can pinto beans, rinsed and drained
  - 1-15 oz can black beans, rinsed and drained
  - 1-15 oz can organic kidney beans, rinsed and drained
  - 1-15 oz can cream corn
  - 1 14.5 oz can fire roasted tomatoes with green chiles
  - 1 bay leaf
  - 1/2 teaspoon dried oregano
  - 1/2 teaspoon dried basil
  - 1 1/2 tablespoons low-sodium soy sauce
  - 1 cup quick-cook barley
  Directions:
  1. Add all ingredients except for your quick cooking barley. Give it a big stir.
  2. Cook on low for one hour.
  3. Add your barley. Stir.
  4. Cook on low for one more hour. Stir.
  5. Remove bay leaf and enjoy!
  Hearty bean and barley soup.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged barley, beans, carrots, soup
- Vegetable Fried Bulgur
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 18th
  Veggie Fried Rice?
  
  Nah.
  
  Veggie Fried Bulgur.
  
  Looks like fried rice, right? Except this is way healthier. Still great flavor, though and an even better texture I think.
  
  This one was kind of fun to make. Bulgur already has an awesome texture and adding scrambled egg in unlikely places is always a win. Give this one a whirl and let me know what you think.
  
  Start with your cooked bulgur. Here it is drying out a bit….
  
  Soft scrambled eggs.
  
  Fine chopping the vegetables “the cheater’s way”.
  
  Little pulses in the food processor and you’re in business.
  
  Garlic and ginger? check.
  
  Pan fry the garlic, ginger, and veggies….
  
  Add bulgur. Pan fry some more….
  
  Stir in the egg….
  
  Vegetable Fried Bulgur.
  
  Vegetable Fried Bulgur
  
  Ingredients
  - 1 cup bulgur
  - 2 cups veggie broth (you could use water, but I think the vegetable broth adds more flavor)
  - 2 eggs, lightly beaten
  - 1-2 tablespoons grapeseed oil
  - 1 1/2-2 cups fine chopped veggies (see picture)
  - 1 clove garlic, minced
  - 1 tablespoon minced fresh ginger
  - 4 teaspoons reduced-sodium soy sauce
  - 2 tablespoons rice vinegar
  - 2 teaspoon toasted sesame oil
  - 1 teaspoon sriarcha sauce (optional)
  Directions
  1. Combine bulgur and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to low. Simmer until the liquid is absorbed, 12 to 15 minutes. Drain any excess liquid.
  2. Spread the bulgur out on a large plate with a paper towel and let stand for 10-15 minutes (to cool and dry it out.)
  3. While the bulgur is cooling, spray a large skillet with cooking spray. Set to medium heat.
  4. Scramble eggs, lightly, not overdone, maybe 30-45 seconds? Transfer to a small bowl.
  5. Same pan….heat grapeseed oil in the pan over medium-high.
  6. Add vegetables, garlic and ginger. Cook until the vegetables are just tender, stirring the entire time (about 2 minutes).
  7. Add the cooked bulgur, soy sauce and vinegar to the pan, cooking until the liquid is absorbed, still stirring constantly, another 1-2 more minutes.
  8. Fold in the scrambled eggs.
  9. Remove from the heat.
  10. Stir in sesame oil and optional Sriracha.
  Posted in Meatless mealtime | Tagged bulgur, carrots, Sriracha, vegetables
- Vegan Carrot Ginger Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 5th
  SC is officially cold enough for soup. Thankfully it is not supposed to last. I am a total wimp.
  
  In the meantime, here is a good soup recipe that I found here. The only thing that I changed from the original recipe was the olive oil to coconut oil. Not a big fan of sauteing things in olive oil. Olive oil is not meant to be heated to high temperatures, hence the swap out for coconut oil.
  
  Carrot Ginger Soup
  
  The My Foodie Call kids helped me with this recipe. Yay, me.
  
  6-year-old helped grate all of this fresh ginger. No small feat to grate a 1/4 cup. Not quite full, but it was close enough that I let him off the hook. 🙂
  
  10-year-old chopped the onions.
  
  13-year-old chopped carrots.
  
  Cooked up the onion and ginger.
  
  Added vegetable broth.
  
  Let it simmer and reduce.
  
  Added the orange juice.
  
  Blend baby, blend!
  
  I think this calls for a side of crusty bread.
  
  Ingredients:
  - 3 tbsp coconut oil
  - 1/2 yellow onion, diced
  - 1/4 cup fresh ginger, minced
  - 4 cups chopped and peeled carrots (about 1 1/2 pounds)
  - 3 cups vegetable broth
  - 1 1/2 cups orange juice
  - dash nutmeg
  - salt and pepper to taste
  Directions:
  1. In a large pot, sauté the onions and ginger in coconut oil until soft, about 3-5 minutes.
  2. Add carrots and vegetable broth.
  3. Allow to simmer for about 40 minutes, or until carrots are soft.
  4. Add orange juice and stir well.
  5. Carefully pour into your blender, and process soup until smooth.
  6. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.
  Carrot Ginger Soup
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, soup, vegan
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