a little of each

A family's cookbook

Freeman Allen’s Carrot Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:17 pm
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Ingredients

2 cups flour

2 cups sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 ¼ cups vegetable oil

3 cups grated carrots

4 eggs

½ cup chopped nuts

2 tsp vanilla

cream cheese frosting

 

Directions

Combine first six ingredients (flour through cinnamon) in a large mixer. Mix until blended, about three to four minutes. Add oil to mixture while mixing. Then add the carrots and the eggs one at a time, mixing well after each. Stir in nuts and vanilla. Mix well. Pour into greased and floured 9 x 13 pan. Bake in preheated 350-degree oven for 50 to 60 minutes, or until cake springs back when lightly touched. Cool in pan. Frost with cream cheese frosting.

 

Cream cheese frosting:

4 oz cream cheese

¼ cup butter

2 cups confectioners sugar

 

Combine cheese and butter in a small mixer bowl. Beat until light and fluffy. Add confectioners sugar and beat to blend. Use additional sugar if necessary.

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Roasted Carrots and Leeks March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:38 pm
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From the St Petersburg Times, November 20, 2005. Serves eight.

 

Ingredients

8 large carrots

4 large leeks

extra virgin olive oil

1 Tbl crumbled dried tarragon

salt and pepper to taste

 

Directions

Preheat oven to 375 degrees. Wash and peel carrots and cut into 1-inch chunks. Trim leeks, reserving tough parts for making stock if you wish. Split leeks in the middle lengthwise and wash thoroughly to remove any sand and dirt. Cut into lengths about the same size as the carrots. Pour olive oil to cover the bottom of a heavy-bottomed, oven-proof skillet. Heat and add carrots; toss and pan-roast until the vegetables begin to brown a little. Add the tarragon and salt and pepper. Transfer to a baking sheet and place in oven. Add a little additional olive oil to the pan and sauté leeks until they wilt and begin to caramelize. After the carrots have baked for about 1 hour, add the leeks, toss with the carrots and continue baking for about 15 minutes or until the vegetables can easily be pierced with a fork. This can be made ahead and warmed or served at room temperature.

 

Carrot Soufflé

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:44 pm
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Carrot souffle

This sweet side dish has found its way onto our holiday table throughout the year. The small amount of flour can be replaced with matzo meal at Passover, and the butter can be replaced with margarine for a pareve side at Rosh Hashanah. It’s been a hit whenever and wherever it appears.

Ingredients

1 pound carrots, coarsely chopped

½ cup butter

1 tsp vanilla extract

3 large eggs

3 Tbl all-purpose flour

1 tsp baking powder

½ tsp salt

¾ cup white sugar

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Directions

Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15-20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs. Mix well. Sift together flour, baking powder, salt, and sugar. Stir into carrot mixture until smooth. Transfer to prepared casserole dish. Bake for 45 minutes.

 

Gingered Honey Carrots

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:40 pm
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Ingredients

6 large carrots, grated

2 Tbl olive oil

1 Tbl fresh ginger, grated

2 Tbl honey

½ tsp coarse salt

 

Directions

Toss the carrots with the remaining ingredients and pile the mixture on a microwaveable plate. Cover and microwave for three to five minutes.

 

Avgolemono March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:05 pm
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Bright fresh lemon, clean parsley, bright bits of carrot, smooth broth, and hearty chicken and rice.  We may not be Greek in any way, shape, or form, but we make a mighty tasty, if nontraditional, Greek lemon chicken soup.

 

Ingredients

2 cups milk

2 Tbl cornstarch

6 egg yolks, beaten

2 quarts chicken broth

½ cup rice

1 cup grated carrots

2 chicken breasts, cooked and cut into bite-sized pieces

½ stick butter

fresh parsley

1 cup fresh lemon juice

lemon zest

salt and pepper

Directions

Stir milk and cornstarch together, then beat in the egg yolks. Set mixture aside. Bring broth to a boil and add rice and carrots. Cook covered, until the rice and carrots are tender. Remove soup from heat and carefully add milk and egg mixture. Return to heat and continue to cook until it thickens. Remove from the heat and add chicken, butter, parsley, lemon, and salt and pepper and serve.

 

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Roasted Carrot Ginger Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:29 pm
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From Parade magazine, September 2006.

Ingredients

1 ½ lbs carrots, peeled and halved lengthwise

1 lb parsnips, peeled and quartered lengthwise

1 large onion, sliced

3-inch piece fresh ginger, peeled and chopped

6 Tbl unsalted butter

3 Tbl dark-brown sugar

8 cups chicken broth (more, if needed)

salt, to taste

pinch of cayenne pepper

¼ cup crème fraiche, for garnish

Snipped fresh chives, for garnish

Directions

Preheat the oven to 350.  Combine the carrots, parsnips, onion and ginger in a shallow roasting pan to fit.  Dot with butter and sprinkle with brown sugar.  Pour two cups of broth into the pan, cover well with foil and bake until vegetables are tender, about two hours.  Transfer the vegetables and broth to a large pot; add the remaining 6 cups of broth, salt and cayenne pepper.  Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes.  Puree the soup in batches in a blender or food processor, adding more broth if needed.  Return the soup to the pot; adjust the seasonings and heat through.  Serve each portion dolloped with a teaspoon of crème fraiche and sprinkled with chives.

 

Creamy Carrot Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:21 pm
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Adapted from a Stoneyfield Farm Yogurt recipe.

 

Ingredients

2 Tbl olive oil

2 garlic cloves, chopped

¾ cup onion, diced

1 Tbl ginger, peeled and grated

3 cups carrots, peeled and chopped

4 cups vegetable stock

2 Tbl rice

1 cup plain lowfat yogurt

2/3 Tbl cornstarch

salt and pepper to taste

 

Directions

Using a small stock pot, heat olive oil over medium-high heat. Once hot, add ginger, onions and garlic and sauté until onions begin to soften. Add carrots, stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth or only partially, depending on your preference. Return the soup to the pot, and heat over medium heat. In a small bowl, combine yogurt and cornstarch and blend until well-mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish with a dollop of plain yogurt.