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This recipe is adopted & adapted from Kristina Turner’s great macrobiotic Self-Healing Cookbook. Published in 1987, it has some of my favorite style attributes of homemade cookbooks — calligraphic titles, line drawings to illustrate the recipes, and use of a Courier/typewriter font. Plus the recipes are simple, healthy, and are tuned into the healing powers of food.

Anyhoo. Don’t get all freaked out about these biscuits being “healthy”, just make them and eat them and see what you think and how you feel. They’re in the granola bar family, are gluten-free & egg-free, and are unsweetened except for my addition of chopped apricots. I can imagine the appeal these would have for those scone-lovers out there if you glazed the tops after baking — which, if that gets you to eat ’em, go for it. These’ll power you all morning. Whole-grain city here. Yee haw. Yum-o.

You will need:
3/4 cup rolled oats
3/4 cup oat flour, or a combination of oat, barley, or brown rice flours
2 cups cooked millet
1 1/2 Tbsp. oil (ghee, walnut, sesame, corn, etc.)
1 cup carrot, finely grated
1/2 cup dried apricots, chopped
1 tsp. vanilla extract
1 tsp. ginger, finely grated
2 Tbsp. seeds (flax, sesame, poppy, sunflower, etc.)
1/4 tsp. salt
Water or other liquid for added moisture

Heat oven to 350°. Toast oats and flours in a skillet over a low flame, stirring occasionally and removing from heat when fragrant. In a bowl, combine the remaining ingredients except the liquid.  Incorporate the flour mixture one cup at a time. (Personally, I like mixing with my hands, but it’s your call.) Add the liquid in small doses until the dough is moist and holds together, but is neither sticky nor gummy. Shape into flat biscuits between your palms and arrange on a greased cookie sheet. Bake for 30 minutes, let cool, and store in a sealed container (or wrap for on-the-go eating).

Makes about 9 biscuits

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I love rice pudding, and I also love Indian rice pudding, known (among other names) as kheer. Here, kheer with carrots. This week I picked up Mariquita Farm’s Mystery Box — a setup kind of like participating in a CSA without a subscription — and was pleased to discover, amidst the dark leafy greens and turnips, carrots by the bunches. Stubby orange carrots, white carrots, and purple carrots. Purple carrots! Their core is orange, cloaked in eggplant-purple skin, with orange flesh peeking out in spots like a knee through ripped jeans. I used all my purple carrots and my white carrots (ghost carrots) for this kheer, which stained the milk rather drably (drably? There, I said it), though your regular orange variety will impart a cheery golden hue. And I’m wondering — what to do with carrot tops? Carrot top soup? This time around, I’m afraid, they are simply compost.

Along with Welsh rarebit and split-pea soup, here is a variant on rice pudding — carrot kheer — a member of the vast pantheon of comforting foods.

2 cups peeled, grated carrot
1/4 cup chopped pistachios
1 1/2 cup milk
1/2 – 1 cup sweetened condensed milk
Some sugar, if you think it’s needed
1 teaspoon ground cardamom

While preparing your carrots, toast your pistachios on the stove until fragrantly nutty. Bring the milk to a boil, minding it so it doesn’t scald. Add the carrots, reduce the heat, and stir until carrots are cooked, but slightly toothy. Add the condensed milk and cardamom and cook down about 15-20 minutes until the consistency is thickened to your liking. If you prefer your pistachios soft, add them with the cardamom; if you like them crunchy, garnish at the end. Add sugar if you feel it’s needed.

Its flavor is slightly vegetal with a very tender texture. Eat this hot or cold or when you are feeling blue.

About 4 servings

1 large head cabbage, human head sized, chopped
2 carrots, grated
Bunch red radishes, chopped
2 Serrano chilies, minced
2/3 cup cilantro, minced
1 1/2 cups Mexican mayonnaise
1/2 cup coconut milk
2 tablespoons garlic powder
Salt & pepper to taste

Cut up the stuff. (A Cuisinart is good for the cabbage. So is one of those handheld cabbage choppers.) Put all the vegetal things except the chilies in a big bowl. In another bowl, mix together the mayonnaise, chilies, milk, garlic powder, salt, pepper, and what ever else you think tastes good. Incorporate with the veggies. Stick the slaw in the fridge, and put a note about it on the kitchen mirror for your roommates to see.

10 servings, give or take

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