Carrot Top Pesto

I’m growing rainbow carrots this year. The tops are greater in mass than the roots. So I’ve been working on things to do with the greens. This is by far the smartest thing I’ve come up with and it really celebrates carrot greens as a food rather than a garnish.

I used the greens from 5 big carrots. After everything was washed very well, the thick stems trimmed, and just the leafy greens used, I had about 5 handfuls or 4 cups.

In the food processor:

1/2 Cup chopped pecans
1/2 Cup quality olive oil
juice from 1 lemon (this helps the pesto retain color and develops the flavor)
2 TB sea salt

Then I added the greens 1 handful at a time and processed until smooth.

With the last handful, I added 1/4 C water. You can add more olive instead of water if you want a richer oil flavor. I used the water because I like it better.

Yield: 1 pint.

Thanks to my mother in law for sending pecans from South Georgia.

Published in: on July 20, 2011 at 9:48 am  Comments (2)  
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Warm Black Eyed Pea Salad

I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.

Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt

Saute until onions are translucent and peas are tender, stirring often.

Add in
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic

Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.

Add in
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped

Toss to coat. Adjust salt and pepper to taste.

Serve over rice, salad greens, with crackers, or with toast points.

Our Favorite Curry

This curry is so easy. The coconut milk is creamy and delicious. It keeps the chicken moist without letting the veggies lose their crunch. This meal is ready in minutes.

1 lb chicken thighs
8 oz mushrooms
8 oz carrots
4 oz sliced water chestnuts
3+ cloves garlic, minced
1 large avocado, cubed
14 oz coconut milk
1 TB sesame oil
2 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
cayenne to taste

Cut chicken and veggies into bite sized pieces. Heat wok on medium high. Add EVERYTHING but avocado pieces. Cook and stir occasionally, gently for 20 minutes until chicken is cooked through. Stir in avocado before serving. Serve over rice.

Chicken and Rice Soup

Hail to the chicken carcass! I roast a chicken now and then. We actually prefer to use the meat for salads and sandwiches then make soup rather than eat it roasted with traditional sides. Poultry cooked on the bone has a richer flavor. And since these chickens worked hard to grow tasty, I feel obligated to cook them to their tastiest.

Place chicken carcass in a large (8 qt) stock pot and fill with filtered water 2 inches shy of covering the chicken. Put the lid on and set to simmer for about an hour. You can also do this in your crock pot for 3+ hours.

Once broth has reached a rich color, remove bones, leaving behind chicken bits. Add to your pot:

2 onions, chopped

1 stalk celery, cleaned and chopped (I include the leaves)

1 lb carrots, peeled and sliced

3 TB butter (Since there was no skin, the extra fat makes a world of difference to the flavor)

4 cloves garlic

3 bay leaves

2 TB thyme

1 tsp celery seed

2 1/2 Cups rice

Bring to a boil then simmer for 30 minutes. Or, in a crock pot, let soup cook on low for up to 5 hours.

Add salt and pepper to taste before serving.

Sushi

Rolling your own sushi is very easy. We make “mega” rolls with all of our favorite ingredients in a single roll. The secret to sushi that holds together is the rice! Steam it, season it, and COOL it.

Whole Platefull!

Whole Platefull!

Step 1: Sushi Rice

Get the short grain sushi rice on your next visit to the Asian market. You can use other types of rice, like standard brown rice, but the starch content may make things a little too sticky for a first time roller. If you have a rice cooker, use it. If not, get your pan with the tightest fitting lid. Put your rice and water in it, put the lid on, and set it to low. Some people weigh down the lid with some cans.

2 Cups sushi rice

3 Cups filtered water

 

Once the rice is cooked, season it with 1/2 Cup rice vinegar. Stir and cool completely.

For the sushi filling:

Smoked salmon, cream cheese, smelt roe, shredded carrot, avocado, cucumber sticks, pickled Japanese raddish, or other filling that your family likes. Slice vegetables into long thin strips for easiest rolling. Slice cream cheese with a long knife warmed in water for a thin clean cut.

 

Lay out a sheet of nori sea weed. Press rice down on 1/2 the sheet. Pile the filing on top in the center of the rice. Wet the top 1/4 inch of nori with water. Roll the sushi tightly, squeezing the rice and filing snugly together. The sea weed will seal with water.

Slice roll with a very sharp knife. Serve immediately or chill up to 1 hour. Do not store rolls in fridge unsliced. The nori may become soggy on the bottom. Serve with wasabi, pickled ginger, and soy sauce.

 

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