Deliciously Roasted Carrots

There was a short period in time when Mr. Rodgers and I had watched the documentary called Fat, Sick and Nearly Dead and we got all fired up to eat only vegetables.  We were going to be super veggie freaks!  In that short amount of time I went crazy on Pinterest and was searching out any veggie recipe I could find…and being ever so slightly OCD, I had to organize my Pinterest account!  So I made a board for every vegetable I could think about, and then spent hours finding pins to go in them.  Well we quickly got over the “just veggie” stage cause we really love meat, and have found that it really is pretty good for you 😉  However, I still use all those boards and pins that I found on my veggie pin binge!  But months later I was exploring those boards and realized that something seemed to be missing!!

What  could be missing?!  I had broccoli, cauliflower, artichokes, squash, bell peppers, asparagus and beans….what more could a girl need?  Then it dawned on me!  Carrots!  Why the heck don’t I have a board for carrots?!  Oh, I know why…I always immediately and exclusively think of carrots as something you eat raw.  My little Grandma Maudie would be so ashamed, because she would cook us a down home Oklahoma style feast every Sunday, and she would ALWAYS have carrots cooking in butter in her nice big cast iron skillet.  Why did it not occur to me that I could cook carrots too?

I’m so glad I had that awakening.  These carrots made me really happy.  I could barely even adapt it, because the blog where I found it already had used agave instead of sugar!!!  Two points for you, familystylefood.com!!  You have my respect.  I just cut out the fresh mint because, as I mentioned in my Quinoa Mint Zucchini Boat post…Mr. Rodgers is DEFINITELY not a fan of fresh mint.  😉

So, here’s what you need:

  • 1 bunch carrots with the green tops (baby carrots, or just long skinny ones)
  • 1 Tbsp Olive Oil
  • 1 Lime, Juice and Zest
  • 1 tsp Agave
  • Salt and Pepper to taste
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Coriander
  • 1/4 tsp Paprika
  • 2 Green Onions, sliced

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Trim most of the tops off of your carrots, wash them, and put them in a bowl.
  3. Whisk together the remaining ingredients (except green onions) in a bowl and dump them over the carrots.
  4. Cover a baking sheet with foil and dump on your carrots.
  5. Roast about 2o minutes until they are tender and have a little char on them.  Unless you don’t like char, but I do.  🙂
  6. Sprinkle with sliced onions.
  7. Now EAT!  This went great with our grilled chicken and fresh watermelon, and we got to eat it all on the front porch…it was perfect!!!

 

 

Pictures!!!

 

 

 

 

Cumin Carrots 2

 

Preheat your oven to 400.  Wash your carrots and trim the tops a bit!

Cumin Carrots 1

 

Whisk together everything except the green onions.  Pour over carrots (in a large bowl…or you can do it right on the pan like I did but it left me with a mess on the pan which I don’t like ;))  Toss to coat.

Roast for about 20 minutes, or until the carrots are tender and have a little bit of char!  It makes them taste yummy and look grilled!

Cumin Carrots 3

 

This is why you cover your pan in foil. 😉

Sprinkle with green onions and serve!  So yummy!!

Cumin Carrots 5

 

I think they’re kinda pretty, but maybe I’m biased 😉

Cumin Carrots 4

 

See how there is just a touch of char, but the beautiful orange color is still shining through?  Perfect!

Cumin Carrots 6

 

Welcome to our little picnic, where these tasty little carrots didn’t last long!  Perfect summer evening!!!  These nights make me so happy!  But not half as happy as this guy makes me, all this cooking and sunshine would be nothing without him…

Cumin Carrots 7

 

Heheheee.  Eating him some carrots!  Yeah!!!

 

Alright, that’s it folks!!!  Enjoy your carrots, mamma always told me they make you see better.  Maybe if you love these as much as I do and eat them lots…you’ll get X-ray vision!  SWEET!

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Cauliflower “Fried Rice”

Yes you read that right.  This was dang delicious, and reminded me so much of fried rice.  I LOVE fried rice.  But this was cauliflower!!!  How is that even possible?!  Well, it is.  Stay tuned to find out how!   You won’t be disappointed!!  So tasty, but so healthy!!  I never cease to be amazed by sneaky food…being so delicious but so nutritious.  Hallelujah.  I’m a happy girl.

Adapted from stupideasypaleo.com.

 

So, here’s what you need:

  • 1 Head Cauliflower, Grated
  • 2 Carrots, Sliced
  • 1/2 Red Onion, Minced
  • 6 Green Onions, Sliced
  • 1/2 to 1 inch Ginger, Peeled and Minced
  • 1 Can Sliced Mushrooms (Or fresh…mine went bad so I had to raid the pantry!!)
  • 3 Eggs
  • 2 Tbsp Coconut Oil
  • 3 Tbsp Bragg’s Amino Acids

 

And here’s how you do it!!

  1. Rinse your cauliflower and cut into manageable pieces and grate.  Now, you could do this by hand…but I used my handy dandy KitchenAid attachment…and you could probably use a food processor too and save yourself some work!
  2. Prep your veggies!  Slicey Mincey Choppy!
  3. Get a big pot or a wok (I love it when I can use my wok!) and melt the Coconut Oil in it over medium heat.
  4. Add Carrots, red onion, and ginger.  Stir and cook until everything is starting to soften.  (If you are using fresh mushrooms feel free to add them now.)
  5. Add grated cauliflower, mushrooms,  green onions, and Bragg’s Amino Acids.  Stir to combine and cook until cauliflower begins to soften, 5-7 minutes.
  6. Create a well in the middle of your mixture so the bottom of the wok is exposed.  Crack your eggs into the well and scramble until cooked.  Stir into the rest of the ingredients so everything is evenly dispersed.
  7. Serve and enjoy!  I topped this with my Salmon with Grapefruit Relish…and somehow the flavors worked together fantastically!!

Oh boy.  My tummy just growled and I haven’t even posted the pictures yet, haha!

 

Cauliflower Fried Rice 1Rinse your cauliflower and cut into manageable pieces!

Cauliflower Fried Rice 2

 

Now grate using whatever method you prefer…I must say I highly recommend the use of a KitchenAid or Food Processor.  See how easy that looks?

Cauliflower Fried Rice 3

 

Now you should have a nice big bowl of cauliflower “rice.”  Yay!  We’re gettin there!

Cauliflower Fried Rice 4

 

Heat coconut oil in a wok (or big pan).  Add your carrots, red onion, and ginger and cook a few minutes, until everything begins to soften.

Cauliflower Fried Rice 5

 

Now add your cauliflower, green onions, mushrooms, and Amino Acids.  Sorry the picture was fuzzy, it was starting to get steamy in there, haha!

Cauliflower Fried Rice 6

 

Mix everything together and cook until cauliflower begins to soften, about 5-7 minutes.

Cauliflower Fried Rice 7

 

Create a well so you can see the bottom of your wok.  Crack three eggs into the well and scramble until cooked.

Cauliflower Fried Rice 8

 

Now stir it all together!!! SOOOO yummy!!!

Cauliflower Fried Rice 9

 

Happy happy happy!!!  Enjoy this healthy version of an Asian favorite!!

 

Broiled Salmon with Grapefruit Relish

Yum.  This is one of those “I look really fancy” meals.  As I grow in cooking, I am realizing something quite amazing.  All these different fancy recipes…not a lot of them are crazy different seasonings on your meat, or some new “unheard” of cooking method…its simply taking a meat, sprinkling some salt and pepper, cooking it until its done, then topping it with some yummy sauce/relish/salsa/chutney.  The variety is in the topping!!  Not in every case, of course.  But that discovery was such a relief for me.  The thought of coming up with a new, unheard of sauce is a lot less daunting to me.  Big sigh.  🙂

This relish…was yummy.  Cause I loooooove grapefruits.  I think you’ll like it.  So read on. 🙂

Adapted from http://www.wholeliving.com.

So, here’s what you need:

  • 2 lb Salmon Fillets
  • 3 Large Ruby Red Grapefruits
  • 3 Tbsp Agave
  • 1/2 tsp Red Pepper Flakes (Yes, this makes it a little spicy…we like that :))

And here’s how you do it!

  1. Start by preparing your first two grapefruits.  You may want to scroll down to my pictures to see how I did it, but I will try and explain it in a way that makes sense.  First, slice a tiny bit off the top and bottom, so that all the peel and white stuff is gone in that area.  Then, take your knife, start from the top and cut down to the bottom in a curve, separating the peel from the grapefruit.  You want to remove as much of the white stuff as possible.  Then separate the segments over a bowl (to catch the juice) and set them aside.  Using a knife helps!  Squeeze the peels over the bowl to squish out as much juice as possible.
  2. Juice the third grapefruit.  You need about 1 1/2 C juice.
  3. Start your relish!  Get a small pot and pour in your juice, agave, and red pepper flakes.  Bring to a boil and cook 15 minutes or more, until its thick and syrupy.  It should reduce a LOT, the original says to have about 1/4 C when it’s all said and done.
  4. Pour half of the “syrup” out into a small bowl and set aside, and return the pot to the oven.
  5. Add the grapefruit segments to the pot (if there is more than 1 C, you can reserve some to serve with it on the plate as a garnish :)).  Bring to a boil and let it cook until the segments have broken down so that it goes from “syrup” to “relish.”  Should take about 12 minutes.
  6. Preheat broiler.  Put your salmon fillets on a lined baking dish (or sheet) and salt and pepper them.  Brush fish with the reserved grapefruit “syrup” and plop in the oven on the top rack.  Cook until it flakes easily with a fork, about 6-7 minutes.
  7. Plate your fish and top with relish, and serve.  Yummmm!!!!

Start by prepping two of the grapefruits.  Cut a thin slice off the top.  I should have cut down farther so that all the white is gone of the top.  I nailed it on my second grapefruit 😉

Salmon with Grapefruit Relish 1

Take your knife and cut from the top to the bottom in a curve, so that you are separating the peel from the fruit.

Salmon with Grapefruit Relish 2

See?  Continue around the whole grapefruit.

Salmon with Grapefruit Relish 3

Perfect!

Salmon with Grapefruit Relish 4

Separate the segments (using a knife helps) over a bowl so you catch as much juice as possible.Salmon with Grapefruit Relish 5

 

Juice third grapefruit, you need about 1 1/2 C of juice.  You can also squeeze peels over the bowl to get extra juice if you need it.

Put your juice, agave, and red pepper flakes in a small pot on the stove and stir.  Bring to a boil and cook for 15 or more minutes, until it is syrupy and has reduced to about 1/4 C.Salmon with Grapefruit Relish 6

Pour out half of the syrup and set aside.  Put the pot back on the stove.

Salmon with Grapefruit Relish 8

Toss your grapefruit segments in the pot and stir.  If you have more than one cup of the segments, you can save them to garnish later.

Salmon with Grapefruit Relish 7

Boil until the segments have broken down and become more of a “relish” texture, about 12 minutes.

Preheat broiler.  Place salmon on a baking dish lined with foil, then sprinkle with salt and pepper.  Brush reserved syrup on the fish and pop in the oven on the top rack for about 7 minutes, until fish flakes easily with a fork.

Salmon with Grapefruit Relish 9

Look how good it looks already?!!  Now place on your serving plate (or in my case, the Tupperware you and your husband are going to eat out of on the way to church), top with relish, and DEVOUR!  Sweet, tart, crispy, moist, salty…how can it be all those things at once?  Sooooooo good!

Salmon with Grapefruit Relish 10

See?  My fancy Tupperware!  This is served on top of cauliflower “fried rice,” which was also super amazing and I can’t wait to share with you!

Salmon with Grapefruit Relish 11

Reliiiiiiiiiiiiiiiiiiiish!

Let me know how you like it!!  What is your favorite sauce/relish to top meat with?!