1 pound carrots
1 tangelo
1/4 cup bourbon
3 sprigs thyme
1 clove garlic
1 teaspoon apple cider vinegar
1 cardamom pod
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon brown sugar
Wash the carrots thoroughly and let them dry. I do this by adding them to a large pitcher with warm water and a couple tablespoons of white vinegar and then let them soak for 15 minutes. After they soak, scrub them with a vegetable brush (which will be easy at this point) and rinse them off. Then let them dry thoroughly.
Now trim off the carrot tops. Don't discard the greens! You can use them in a vegetable stock or you can use them as a pesto. (I swear! It is really good.)
Using a dutch oven (or any deep pan that is oven safe), melt 1 tablespoon of butter along with the olive oil over a medium-high heat. Once it has melted, add the carrots and cook them for about 10 minutes until they are just tender.
Turn off the heat and juice the tangelo (don't waste those peels), adding the juice to the pot. You can also add some zest from the tangelo. Just a teaspoon should be enough and it will add a nice bitter to this dish.
Crush your cardamom pod, mashing the seeds. Then add the whole pod and the seeds to your dutch oven. Honestly, I just love the smell of cardamom. Yum!
Add the remaining ingredients, the clove of garlic, a teaspoon of apple cider vinegar, the tablespoon of brown sugar, and the 3 sprigs of fresh thyme.
Cover the carrots and the braising mixture with a sheet of parchment paper. This is very important. When you braise, the vapors rise to the lid but tend to decrease in flavor as a result. By adding a layer of parchment between the braising mixture and the lid, they travel less and you will end up with a much more intense flavor.
Cook the carrots in a pre-heated oven at 375 degrees F for about 30 minutes, until they are super tender. They should almost fall apart.
Nat's Shrimp and Veggie Stuffed Zucchini from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=204093&origin=detail&servings=4&metric=false
1 extra large zucchini (or 2 medium sized)
1/4 cup olive oil, divided
6 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 pound large shrimp - shelled,
deveined, and cut in half
1 large tomato - peeled, seeded and diced
8 cremini mushrooms, quartered
1/4 cup grated Parmesan cheese
8 leaves fresh basil, torn
ground black pepper to taste
kosher salt to taste
garlic powder to taste
1/4 cup grated Parmesan cheese, divided
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
Reduce the oven heat to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.
• 1 large banana, peeled, roughly chopped and frozen(or 1 1/2 small bananas)
• 1 1/2 C almond milk(or your favorite unsweetened milk), plus more to thin, if desired
• 1/2 tsp vanilla
• 1/4 – 1/3 C packed mint leaves (use your chocolate mint leaves)
• 1 1/2 – 2 tbsp unsweetened cocoa powder
In a blender combine all the ingredients and blend until completely smooth. Serve immediately.
No comments:
Post a Comment