Crockpot Anasazi Beans and Vegetable Soup

Carrots and Fennel Braised with Orange Zest and Honey

roasted-carrots-fennel-honey

roasted-carrots-fennel-honey

Carrots and Fennel Braised with Orange Zest and Honey

From: Food 52
Prep Time: 10 Mins Cooking Time: 20 Mins Total Time: 30 Mins

Ingredients:

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey (preferably orange blossom honey)
  • 1 1/2 pound carrots, peeled and cut into 1/4 inch x 3 inch sticks
  • 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
  • 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
  • 1/2 teaspoon fennel seeds, –crushed in a mortar
  • 1/3 cup spring water
  • 1/3 cup orange juice
  • 1/2 teaspoon plus 1/8 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons coarsely chopped fennel fronds or dill

Directions:

  1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
  2. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s’ note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

The Holiday Reduce Juice

Recipe and Photo by Sarah O'Toole of Cooking With CSA

The Holiday Reduce Juice

Prep Time: 5 Mins Total Time: 5 Mins

Ingredients:

  • 3 leaves of Chard
  • 2 persimmons
  • 2 Carrots
  • 3 Apples
  • 2 Kiwi
  • 1 Lemon
  • 1 to 2 inches of ginger

Directions:

  1. Place all ingredients in an electric juicer and juice.
  2. Serve right away.

Grain-Free Eggplant Stuffing

Similar to baba ghanoush, but a firmer texture with all the flavors of the holidays. The eggplant create a base texture that cradles of the sweetness of the carrots and savoriness of the celery and herbs. Enjoy!

Ingredients:

  • 1 large or 2 small eggplant
  • 4-5 small carrots
  • 1 large onion
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1/2 Tbsp. dried sage
  • 1/2 Tbsp. dried thyme
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut oil
  • 1 orange
  • Salt & pepper to taste

Directions:

  1. Turn oven to broil.
  2. Wash and chop eggplant and place in a large bowl.
  3. Add olive oil, salt & pepper and place on a baking sheet.
  4. Broil for 10-15 minutes until soft.
  5. Set aside.
  6. Turn oven down to 350°F.
  7. Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat.
  8. Stir well until it starts to sizzle.
  9. Add vegetable broth and bring to a boil.
  10. Add seasoning and cook for 10- 20 minutes.
  11. Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.
  12. Before serving, juice orange over stuffing and serve hot.

Heart Happy Mediterranean Pasta Salad

The season for fresh garbanzo beans can be so short you don’t notice it at all. Most of us will resort to cans. But if you happen to catch this late summer/early autumn bean, your heart and taste buds will thank you.

Ingredients

  • 1 head of lettuce
  • 1 bunch of basil
  • 1 cup of red carrots
  • 2 steams of celery
  • 1⁄2 red onion
  • 1 cup of artichoke hearts
  • 1⁄2 cup Greek olives
  • 1 pound of steamed, fresh garbanzo beans (or 1 can rinsed and drained)
  • 1 package of gluten-free penne pasta (we use the ancient harvest quinoa pasta)
  • 1⁄2 cup balsamic vinegar
  • 1⁄4 cup Dijon mustard
  • 2 Tbsp. sweet relish

Directions

  • Cook pasta according to package directions.
  • Rinse and set aside.
  • Next chop lettuce, basil, carrots, celery, red onion,artichoke hearts and olives and place them in a very large bowl.
  • Top with garbanzo beans and cooked pasta.
  • Next mix together the balsamic, Dijon and sweet relish.
  • Stir well.
  • Pour dressing over salad and mix everything together.

Green Grapefruit Juice

Hot days often mean I don’t feel hungry, but I know that I need nutrition and hydration. I make this healthy juice and sip it during the afternoon. Substituting blood orange for grapefruit makes a sweeter version.

Ingredients:

1 grapefruit (sweeter alternate: 1 blood orange)
2 cucumbers
3 carrots
4 leafs of kale

Directions:

Process all ingredients into juicer and serve immediately or refrigerate. Keeps for 24 hours.

Makes 1 serving
Takes 5 minutes

Savory Tropical Salad

Ripe mangoes and tomatoes give this dish a mouthwatering combination of sweet, tart and savory flavors. Topping with guacamole on hand adds creaminess that leaves me licking the bowl.

Ingredients:

4 zucchinis
2 tomatoes (green and red)
2 carrots
1 mango
2 plantains
1 lime
Salsa
Guacamole
Salt to taste

Directions:

Turn oven onto broil.
Oil large baking sheet with coconut oil.
Peel and thinly slice plantains into long strips.
Place flat on baking sheet and broil for 5 minutes.
Take out, flip and broil for 5 more minutes.
Next dice zucchini, tomatoes and mango and add those to a large bowl.
Shred carrots and add those to the bowl.
Next juice lime over vegetables and mix well.
Once plantains have cooled chop those into 1⁄2 inch slices and put those in the salad.
Mix well and serve with a big scoop of salsa and guacamole.

Makes 4 servings
Takes 20 minutes

Beef stock worthy of sipping

Beef broth from the grocery store fails to capture the rich, seasonal flavor found in homemade beef stock. Once you start making you’re own, not only will you feel more nourished and every dish will taste better, but you’re guests will notice. I add a dash of this stock to to most dishes to boost flavor and nutrition. The key is making the stock with marrow bones from grass-fed, pastured cows and using the freshest, darkest color vegetables available. I find the bones at my local health food store, but I have to ask the butcher; he doesn’t put them out on display.

Tools

Large stock pot
Sharp knife
Cutting board
Large glass or ceramic bowl
Mesh or fine strainer
Stainless steel ladle
Option A: 4 quart-size canning jars, sterilized and a pressure canner
Option B: 8 quart-size freezer bags

Ingredients

2 pounds grass-fed beef marrow bones
1 large bunch of celery with leaves, cut in half lengthwise
1 large bunch of carrots, whole
1 large red onion with papery skin on, quarters
1 tablespoon organic tomato paste
12-16 cups filtered water

Directions

Add the bones, celery, whole carrots and quartered onion to the pot. Cover with water. Bring to a boil, then uncover and simmer on medium for two hours. If using a pressure cooker, cook at 15 pounds of pressure for 60 minutes. Strain into a large bowl. Stir in tomato paste. If canning, ladle into sterilized quart jars and process at 15 psi for 45 minutes. If freezing, allow the broth to cool for 30 minutes; then ladle 2-cup portions into freezer bags and lay i flat stacks in the freezer.

Takes about 2 hours start to finish and makes 12 cups. Sip and enjoy!

Savory Paleo Spaghetti Squash

Squash are coming into season, and spaghetti squash make the perfect low-carb substitutes for noodles. This dish features a walnut carrot sauce, packed with nutrition. It tastes great warm or cold.

This recipe and photo appeared on FoodFanatic.com .

Ingredients

  • 1 whole spaghetti squash
  • 3 medium carrots, roughly chopped
  • 2/3 cup walnuts
  • 3 cloves garlic, peeled and quartered
  • 1/2 teaspoon oregano
  • 1 teaspoon lemon zest, grated
  • dash red pepper flakes
  • 2 tablespoons coconut oil
  • 1/2 cup raisins
  • 1 1/2 cups vegetable broth
  • 1/2 cup grated parmesan cheese, optional
  • 1/2 cup lemon juice
  • 3 tablespoons fresh parsley, chopped

Directions

  1. Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked.
  2. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside.
  3. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
  4. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes.
  5. Add the chicken broth and bring to a simmer.
  6. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).

Notes

You may use almonds in lieu of walnuts.

Vegetable Stir-Fry

Early summer greens and roots make a terrific stir-fry that’s great for lunch or dinner. Here’s my quick and easy recipe.

Ingredients

1/4 cup medium-high heat oil, such as coconut or peanut
1 cup of each of the following, chopped:
  • carrots
  • beets
  • onions
  • broccoli
  • celery
  • zucchini
  • mushrooms
  • kelp noodles
  • plus 1 tbsp of chopped ginger
Sauce
1/4 cup of soy sauce, tamari or Bragg’s liquid aminos
1/4 cup of sweetener (honey, agave or brown sugar)
1/4 cup of apple cider vinegar (or balsamic)
Option: dash of toasted sesame oil

Directions

  1. Chop all of the vegetables while the oil warms, infuse with half the ginger
  2. Sautee the root veggies and onions until soft
  3. Then add the other veggies and sautee until starting to whilt
  4. Add the sauce, cover and steam 2-3 minutes
  5. Season to taste and enjoy!