Category Archives: carrot

Vegetarian stuffed peppers

I am not a big vegetable person, and I know how terrible that sounds.  Part of it is growing up eating only french cut green beans and canned corn.  I just don’t care for many others.  But I decided to make these stuffed peppers after picking one up at the farm stand (and for me a farm stand is near Target-that is how I roll country) You can always add ground meat, turkey or chicken, or cook the rice in broth to give it a meatier flavor.  But vegetables are good for you, “they will make your eyes shine” as my gran always says

Vegetarian stuffed peppers (makes 3-4 pepper stuffing)

2 cups cooked long grain brown rice

3-4 peppers, any color you like with tops cut off and insides scooped out

4 oz tomato sauce

1 sliced carrot

1 sliced celery 

italian seasoning

salt and pepper to taste

butter

2 T shredded cheese (I used an italian blend)

 

Melt half a tablespoon of butter in a sauce pan on medium high heat

once melted, add sliced carrot and celery, cook until soft

add tomato sauce, seasoning, salt and pepper, cook for 5 minutes

Add cooked rice, stir until combine and warm

*you can quickly char your peppers at this point if you want

fill peppers with filling and sprinkle with cheese

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Carrot soup

Now you might be thinking “uh no” from the title. But really it’s a great starter soup, or a soup to accompany a meal, say chicken, fish, or with a salad of some kind. It’s a light soup that has a lot of flavor, just not a filling main dish. 

This soup was made because the photographer part of my brain though that beautiful orange color would photograph like a dream-it did. I took my photo shoot on the road that day, to a co-worker/close friend’s house to try out the light. We had a blast, they let me be bossy, and life was good. Try the soup, it’s easy to make, pretty and light, and an easy way to use up those extra carrots. 

Carrot Soup

Tablespoon of butter

1/2 to a whole onion chopped

2 stalks celery chopped 

Teaspoon of fresh parsley or half a teaspoon dried parsley

4 cups carrots peeled and sliced to med thickness

4 cups chicken or vegetable broth (if using vegetable broth, thin it out some with water to get rid of some of the heavier tomato taste)

salt and pepper to taste

sour cream or cream for mix in when serving (optional)

Heat butter in a heavy bottomed skillet. Add celery and onions and cook until soft, usually around 10 mins. Add parsley once vegetables are soft

Add carrots and stock, with up to a cup of water if needed. Bring to a small boil (heavy simmer) and then reduce heat to a simmer for 30 minutes 

At this point if you have an immersion blender, add the salt and pepper and blend until the thickness you like. You can also use a blender or food mill to puree. Careful if transferring the soup, it’s very hot. You can either add about 1/4 cup of cream to your soup while pureeing, or use it when serving as a garnish. (I also added a bit of cilantro on top for flavor and color when I took pictures)

Happy soup making!

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Mess ups

I am the first to admit that I am not perfect. I have a temper, I read way too much into things, and I take way to long to get over stuff. Today I messed up some carrot cake cupcakes. All yesterday I had imagined how they would come out, and the pictures I would take. They did not in fact come out like I dreamed they would. I pour in too much batter. My fault. But I just let it go. I snapped a picture on my phone, which despite the mess, I found beautiful. We all mess up, we scream and yell, we make mistakes, we trip and fall. But it’s when we come back, get back up, make another batch that counts. In life, baking, or cooking, shake it off and remember that it’s the bumps in life that make us the better people we are or hope to become. Image