Carrot & Dal curry salad
May 10, 2016
sunset 2016. Serves 4-6.
- 1 C yellow split peas ( or black beluga lentils)
- 1 bay leaf
- 3 Tb lime juice
- ¾ tsp Madras curry powder
- 5 Tb olive oil
- 2½ C thin round sliced rainbow carrots ( ~1½ lbs)
- ¹⁄³ C course chopped cilantro
- ¼ C chopped green onions
- ¼ tsp pepper
- Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
- In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
- drainpeas & stir into carrot mixture. Let cool15 minutes.
- stir in cilantro & green onions.
Kale salad red quinoa fennel & carrots
October 27, 2015
Sunset 2015 serves 4
- ²⁄³ C red quinoa, cooked to package directions (about 20 min)
- 2 small carrots thinly sliced on diagonal (mixed colors)
- ½ very thinly sliced fennel bulb
- ¹⁄³ C olive oil
- 3 TBs sherry vinegar
- ½ tsp each salt & pepper
- 8 Cups baby kale or mixed green, roughly tear large pieces
- ¹⁄³ C crumbled goat cheese
- ¼ C toasted sliced almonds
- pomegranate molasses or balsamic vinegar
- flake salt for finishing
Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.
Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.
Drain cooked quinoa,stir in remaining dressing & add to kale mixture.
Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.
White carrot soup
August 17, 2015
- 1 TB butter, 1 Tb olive oil
- 1 onion thin sliced
- 1 LB white carrots, thin sliced
- salt
- ½ tsp sugar (optional)
- 1 sprig thyme
- 4 C chicken broth
- 3 TBs diced colored carrot
- fresh ground pepper
- 1 TB minced carrot tops
Directions
- Warm oil& butter, add carrots, onion, salt, pepper, thyme. Cook on med heat a few minutes.
- Add 1 C broth, boil.
- Heat the remaining 3 C, when hot, add to pot with carrots, simmer 20 min.
- Cool, remove thyme sprig & puree.
- Separately cooked diced carrot in salted water 3 min, drain.
Serve: top bowls with chopped carrots & minced tops.
Inma’s carrot chicken
April 27, 2015
Inma, IHS Spainsh exchange teacher 2002. Cook in dutch oven, stove top.
- 2 to 3 lbs chicken thighs, sauté in olive oil to brown
- 2 onions chopped
- 4-6 carrots chopped
- 1 C water
- 1 C Madeira
- 1 tsp beef broth
- Brown chicken, remove from pot.
- Sauté onions,
- Add all ingredients into pot, simmer 30 min, remove meat, puree with hand blender.
Carrots in Marsala
January 17, 2014
Williams Sonoma savoring Italy, 30 min, serves 6.
- ¼ C unsalted butter- melt on med-low in large frying pan
- Add 1 chopped shallot, sauté 2 min
- Add 1 LB carrots, ¼ ” slices, reduce heat to low, cover, cook 20 min. (add water if they begin to burn)
- Add ¼ C dry Marsala, cook uncovered until it evaporates, about 3 min.
Glazed Corned Beef
February 12, 2012
San Francisco a la Carte. Serves 8-12. Cook time 4 hours.
- 6-10 lbs corned beef brisket, trimmed of fat.
- 12 peppercorns lightly crushed
- 2 bay leaves
- 1 large onion studded with 8 whole cloves
- 2 cloves garlic bruised
Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).
Glazing: preheat oven 300°.
- 3/4 C firmly packed dark brown sugar
- 1 TB dry mustard
- 1 Tb cider vinegar
Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.
VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.
- small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.
Olsson Recipes 