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Tag: carrots

DIETARY REBOOT – Days 17 and 18

DIETARY REBOOT – Days 17 and 18

Part of the ease in making this Whole30 regime work is keeping sequestered from outside challenges like dining out. Entertaining guests also adds a new dimension to our culinary journey. Old habits resurface, as when Captain François automatically reached for a slice of bread during a recent dinner party. The next few days may or may not be difficult as we welcome guests for the week. We’ll just have to wait and see. On the meal board for today… Breakfast Scrambled…

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DIETARY REBOOT – Days 15 and 16

DIETARY REBOOT – Days 15 and 16

What an interesting journey this is turning out to be! It’s challenging me to create meals within certain parameters all the while staving off boredom. It does take a bit of extra work and for sure planning and prepping seems to be the key. Having a willing, enthusiastic and focused partner has kept me on track. So at the half way point of our Whole 3o Challenge on the menu board for today… Breakfast Prosciutto-Wrapped Mini Meatloaves I simply put…

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CAPTAIN COOKS: WINE BRAISED RABBIT LEGS with MAPLE ROASTED CARROTS

CAPTAIN COOKS: WINE BRAISED RABBIT LEGS with MAPLE ROASTED CARROTS

After the pleasant occasion of the Captain’s Family Festivus (story here), we decided we wanted two more special guest-worthy meals before we dig in and get serious about pre-spring projects. Mine was a simple Lobster and Pan-Roasted Corn Chowder (recipe here) for New Year’s Eve. Captain wanted to cook us some rabbit. Apparently something from his past cooking ventures that had stuck in his head and what speaks cozy winter dining than a little wild game and a good red wine….

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LEMONY CARROT CAULIFLOWER SOUP

LEMONY CARROT CAULIFLOWER SOUP

We are having guests over. What to serve, what to serve. It’s been a busy week, busy month really, and there will be more to come before the end of the month. I know it’s a culinary cardinal rule to avoid trying new things when inviting friends to your home for a meal (land or water) but I was dying to try this soup recipe… …easy (busy week) …healthy (always a plus) …and tiny boat galley friendly (isn’t that afterall…

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MOROCCAN ROASTED CARROT HUMMUS

MOROCCAN ROASTED CARROT HUMMUS

Want to add a touch of the exotic North Africa to your next party? Try this mildy sweet with a touch of spicy dip. MOROCCAN ROASTED CARROT HUMMUS what you will need 1 lb carrots, cut into 1″ pieces 3-4 cloves garlic (skins left on) 4 tbsp olive oil, divided 1/4 cup tahini 1 tbsp Harissa 1 1/2 cups chick peas 2 tbsp fresh lemon juice 1/2 tsp ground cumin 1/2 tsp ground ginger 1/2 tsp sea salt 1/4 tsp…

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CARROT TOP PESTO

CARROT TOP PESTO

The other day I purchased some lovely fresh local carrots from the market, tops and all and I got to thinking, since we eat beets greens, are carrot tops edible? So I did a little research and apparently they are very much edible…. and nutritious… and tasty… and versatile. As a topping for my Lemony Carrot Cauliflower Soup recipe here… As a condiment for boiled eggs… Or for a little added something to simple goat cheese and crackers… CARROT TOP…

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PARSNIP CARROT CHICKEN NOODLE SOUP

PARSNIP CARROT CHICKEN NOODLE SOUP

Today is a really crappy day weather-wise. Howling winds, pelting rain. Really don’t want to venture out. So going to shop my pantry. Taking stock, I found the remains of my rotisserie chicken, needing some attention 1/2 an onion (still more in the pantry) Captain’s fave ‘designer’ carrots – still crispy and in good shape and 6 parsnips, on the edge of wrinkly, limp and pathetic but still useable. I ripped apart the chicken, reserving the meat, put the bones…

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QUINOA and LENTIL SPROUT SALAD

QUINOA and LENTIL SPROUT SALAD

Captain François and I have a challenge going on in our land galley. He actually asked to create another of his marvelous meals for a Captain Cooks blog post (his recipe here) and my task was to come up with an equally delicious accompanying side dish. Since his choice has a definite Asian (ginger and soya) flare to it, I wanted to come up with something complimentary. Here’s my contribution… Isn’t this pretty?   All fresh and crispy looking and…

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PORK RAGU on CREAMY POLENTA

PORK RAGU on CREAMY POLENTA

Hearty belly-warming stews are a welcome meal after a chilly day out and about, Hiking, camping or on the water, there’s nothing like that rich thick flavour. What’s even better is not having to spend the hour or three cooking time that is usual to capture that rich Ragu flavour. Soooo…. I tried a little something new…. a Ragu made with pork tenderloin instead of a cut that requires more cooking time, and no fat or waste. …then to cut…

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LA GARBURE – #15 of 44 FRENCH CLASSICS YOU NEED TO TRY BEFORE YOU DIE

LA GARBURE – #15 of 44 FRENCH CLASSICS YOU NEED TO TRY BEFORE YOU DIE

Back at it, picking away at my 44 French Classics. So many of the South-western French recipes on the list are basic stews with varying ingredients. For this next one, I found many recipes of the same name but the meat ingredients seemed to vary. The common elements were duck legs, cabbage, and were heavy on the root vegetables. It’s basically known as a peasant stew. The following is my attempt at reproducing what I imagine it would taste like…

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