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
  1. Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
  2. In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
  3. drainpeas & stir into carrot mixture. Let cool15 minutes.
  4. stir in cilantro & green onions.
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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. 1 TB butter, 1 Tb olive oil
  2. 1 onion thin sliced
  3. 1 LB white carrots, thin sliced
  4. salt
  5. ½ tsp sugar (optional)
  6. 1 sprig thyme
  7. 4 C chicken broth
  8. 3 TBs diced colored carrot
  9. fresh ground pepper
  10. 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
  1. Brown chicken, remove from pot.
  2. Sauté onions,
  3. 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.