carrot

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Posted on 02. Jan, 2012 by maureen in ancho chile powder, carrot, cumin, garlic, honey, jalapeno, oregano, pork, smoked paprika

Carrots:

  • 2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño (preferably red), seeded, coarsely chopped
  • 1 tsp honey
  • 1/2 tsp ancho chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp coarse kosher salt

Pork:

  • 2 1-to-1.25lb pork tenderloins
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp coarse kosher salt
  • 1 tbsp extra-virgin olive oil

Carrots:

  1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  2. Toss to coat before continuing.

Pork:

  1. Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
  2. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat.
  3. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
  4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
  5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6
Source: Bon Appétit

Kale and White Bean Stew

Posted on 02. Jan, 2012 by maureen in bay leaf, carrot, celery, chives, garlic, kale, parsley, shallot, thyme, white beans, white wine

This was my first experience cooking with (and possibly eating) kale. What do you do with the center ribs and stems? I used one can of cannellini beans and one can of navy beans. I could see adding in some roasted or spiced potatoes at the end for some added texture and flavor, but I love potatoes. The main ingredient definitely was the kale. After two bowls, I think I'd prefer a little less kale, more beans, and definitely a variant with ham / bacon. I didn't have any extra vegetable broth to add at the end, but I prefer thicker soups / stews and less liquid. Definitely one to make again and I'll be happy to add some additional goodies next time.

Ingredients:

  • 1.5 lbs kale leaves, center ribs and stems removed
  • 3 tbsp olive oil
  • 1 cup chopped peeled carrots
  • 1 cup chopped celery
  • 1 cup chopped shallots (about 4)
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 2 15-oz cans white beans, drained
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tbsp Sherry wine vinegar
  • 2 tbsp assorted chopped fresh herbs (tarragon, parsley, and chives)

Directions:

  1. Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
  2. Heat olive oil in medium pot over medium heat. Add chopped carrots, celery shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables).
  3. Add white wine and simmer until liquid is slightly reduced, about 7 minutes.
  4. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
  5. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.
  6. Add more broth by 1/2 cupfuls to thin stew, if desired.
  7. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Servings: 6
Source: Bon Appétit

Citrus-Glazed Carrots

Posted on 26. Dec, 2010 by maureen in carrot, lime, orange, side dish

Ingredients:

  • 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
  • 2 cups (or more) water
  • 1 cup fresh orange juice
  • 1/2 cup sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons (1/4 stick) butter
  • 2 1/2 teaspoons finely grated orange peel
  • 2 teaspoons finely grated lime peel
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley

Directions:

  1. Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
  2. Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

Source: Bon Appetit

Easy Blackberry Cobbler

Posted on 13. Jul, 2008 by maureen in blackberry, Brussels sprout, carrot, chicken, dessert, dinner, entrée, garlic, lemon, oregano, potato, raspberry, rosemary, thyme

Grilled chicken tenderized and coated in olive oil and secret spice. Potatoes, carrots, brussel sprouts, yellow onion slices, garlic, lemon wedges, rosemary, oregano, and thyme sprigs drizzled in olive oil and baked at 400F for 40 minutes. And then dessert...

I found this on the cover of the July 2008 Southern Living magazine and had to make it. I think I should have pulled it out of the oven about 2 minutes early, but it was tasty regardless.

Ingredients:

  • 4 cups blackberries and raspberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tbsp butter, melted

Directions:

  1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
  2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
  3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
  4. Drizzle butter over topping.
  5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source: MyRecipes
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