omnomnom | Entries tagged with carrot

It is my firm belief that the word moist is a good word in correct context, and the correct context is cake. Moist cake, moist soil, maaaybe a moist sponge. Not, under any circumstances, moist erogenous zones.

So, I have re-subscribed to a veg box delivery service, which means TOO MANY VEGGIBLES. Again. Thus, I set out to make carrot cake. My most likely victims for extra cake are vegan, so it had to be a vegan carrot cake. I adapted it from the bbc good food recipe, and optimised for making 12 large cupcakes and one loaf tin, rather than a layer cake.

( Dietary and access notes )

( What you need and what you do with it )

Step 7 is: realise you have too much vegan carrot cake, seek to inflict it on your friends.

rosefox

Tonight I made faux-Moroccan chicken for myself and

nonethefewer, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.

Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.

Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.

( Soi-disant Moroccan chicken tagine with carrots, chickpeas, and dates )

Current Mood: full

jjhunter

For

stultiloquentia, who has a birthday coming up.
===

CARROT CAKE

( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.

jjhunter

From the Co-op's homemade cookbook binder.

Wash and de-stem 1 bunch KALE; chop finely. Pour on 1 TBS OLIVE OIL and 1/4 TBS SALT. Roll up your sleeves and toss and squeeze the kale until it wilts, about 3-5 minutes or so. Let sit 30 minutes.

Dice 1/4 RED ONION. Whisk the juice of a LEMON into a TSP DIJON MUSTARD a pinch of SALT, a grind of PEPPER, and the ONION. Let sit 15 minutes.

Slice or dice 1 AVOCADO & salt lightly; toast 1/2 c[up] ALMONDS and chop; grate/shred 1 peeled CARROT and 1-2 peeled BEETS.

Whisk enough olive oil into mustard-lemond mixture to make a dressing. Add avocado, almonds, and root vegetables to kale and toss. Dress to taste.

Variations:
(1) Use 3-4 beets instead of the carrot. Substitute some grapefruit or orange juice for the lemon juice, and add the flesh of a grapefruit or orange.
(2) Add scallions, sesame, and toasted nori; make the dressing from mirin, sesame oil, tamari, and rice wine vinegar; substitute a very little ginger for the onion.
(3) Substitute for the root vegetables a diced tomato or two and some shaved parmesan.

jjhunter

Modified recipe from upstate NY, USA. Original recipe author listed as 'Mrs. Gary Brockway'; changes are my own mother's.

Ingredients:

1/3 cup shortening (e.g. butter)
1 cup sugar
2 eggs
2 bananas mashed (the riper the better)
1-2 carrots, peeled and grated
handful of walnuts, grated
handful of raisins
1 tsp. baking soda
1 tsp. baking power
1/2 tsp. salt
1 1/2 cup flour

Instructions:

( Read more... )

***For a dessert version, substitute diced dried apricots for all or most of the raisins, and it becomes apricot banana bread.***

Good with peanut butter, cream cheese, butter, and cheese of most any kind, or just plain. The carrot gives it its characteristic golden color that distinguishes it from ordinary grey banana bread.

ETA 9/15: for an even more dessert variation, combine this recipe with the topping + method from

kaberett's excellent variation on upside down pineapple cake:

(same ingredients as above for batter)

Topping:

3.33 Tbsp butter
5 Tbsp dark brown sugar
1tsp cinnamon
splash of Cointreau/rum/whatever (optional)
1 tin of pineapple slices or chunks

Instructions:

Set oven pre-heating to 325°F and grease up & flour a 9 x 9 pan.

Place topping ingredients (except pineapple slices) in the pan and stick in the oven.

While that's heating, getting bubbly, etc, prepare the banana bread batter as in instructions above. Once the batter's ready, remove the tin/tray/whatever from the oven, mix the bubbling butter-sugar mixture to combine, and spread the pineapple slices out across the bottom. (You can drink the juice. If you are not that way inclined, you can add it to the other topping ingredients before the tray goes into the oven.) Then pour over the batter, spread out as you would normally, and bake for approximately 45 60+ minutes, until golden brown & set. (Knife can be inserted and removed cleanly or only pulling up particulate, not liquidy stuff.)

killing_rose

Dinner tonight was grain free, gluten free, and dairy free.

More importantly, it tastes good. Really good. As I'd like to be able to recreate this one --controlling for "enough for four to six people" instead of "three people" next time--again, here's the rough estimates.

And by rough I mean "I added all spices to smell/taste."
( Food. Nom. )

teapot_rabbit

I live in California, so I can't really complain about the weather - but after a week of sunshine and temperatures up to the 80s, we're suddenly back down to highs in the mid fifties. It's actually supposed to get down to freezing this weekend. It's the sort of weather where I drink a lot of tea and contemplate soups. I threw this one together yesterday night, mostly as an excuse to try out the posole I bought.

There, doesn't that look nice?

( Recipe under the cut )

killing_rose

I haven't been getting enough protein lately, so most of what I'm making is to help with the deficiency. And I basically came up with this one while writing notes in my senior sem Wednesday. All measurements are, as ever, total guestimates. I'm very sorry.
( Mock curry, thisaway! )

jadey

My mother came up with this awesomely alliterative soup when she added a spoonful of curry to an otherwise nice but blandish carrot puree recipe. It's a spectacular orange colour (my favourite colour for food, especially in autumn), and fills me with all kinds of warm yummy feelings every time I eat it.

To the recipe! ( Curried Cream of Carrot Soup )

Everything about this soup is perfect for me: the flavour (not overly simple, but not too complex; smooth and not acidic), the warmth, the silky texture, and the fabulous, vibrant colour.

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OmNomNom!

A Place for Foodies

Entries tagged with carrot

Deliciously moist vegan / gf carrot cake / cupcakes

Something not unlike a Moroccan chicken tagine

Carrot Cake

Abram Raw Kale Salad

Momma's Golden Banana Bread

Recipe: Chicken and dumplings

Vegetable Soup

Peanut butter beef mock curry

Recipe: Curried Cream of Carrot Soup

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