Posts Tagged ‘Carrots’

Pickling my Share

You can pickle anything.

I think.

But I know you can pickle crunchy vegetables.  Chop up the veg and put them into a clean glass jar.  You can recycle an old tomato sauce jar if you have it.  Then boil the brine and pour it over them. Add boiling water to top (about 1 cup).  Experiment with cut up pieces of beetroot, kohlrabi, green beans, daikon radish, carrots, peppers, cauliflower, and of course, cucumbers.  They can be ready to eat by the next day.  They keep in the refrigerator for months and develop more of the pickling flavor with time.  This makes enough brine for 2-24oz. ball jars.

  • Pickling Veggies cut into pieces, slices, or sticks to your preference
  • 2 cups white vinegar
  • 2 Tbsp salt
  • 4 cloves garlic
  • 1 Tbsp Spices (This can be dill fronds and dill seeds for classic flavors or spice it up with the addition of hot peppers or go crazy with some Indian curry… the sky is the limit, but try to use whole spices.  If you must use ground, reduce the amount to under a tsp and allow them to settle to the bottom of the jar.)

This time I used a red beet and a “candy cane” beet with a hot pepper brine in one jar (right).  The other jar (left) is a curried pickle containing a golden beet, a kohlrabi bulb, and a few pieces of the candy candy beet that didn’t fit in the first jar.

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Migas Gatas (Cat’s Panada), Cenoura com Limão (Lemon Carrots), and Lavadores (Washboard Cookies)

Here’s what’s for dinner tonight courtesy of “Homestyle Portuguese Cooking.”  Everything is northeast local except for the salt cod, olives, and olive oil.  Great use of old bread, the last of our storage carrots and potatoes, and the fruits of our indoor lemon tree!  Serve with a simple green salad.

  • Cat’s Panada or Bread Soup with Salt Cod (Migas Gatas):  p.46 + Boil Some Potatoes with the Salt Cod
  • Lemon Carrots (Cenoura com Limão):  p.155
  • Washboard Cookies (Lavadores):  p.187

Now for dessert… These Portuguese “washboards” strongly remind me of a recipe my Italian Great-Grandmother used to make, except that she would add anise.  I took a bite and the taste and texture transported me to family reunions as a little girl.  These make the perfect afternoon snack with an espresso or cup of tea.

Carrot Pancakes

Help! I’m drowning in storage carrots!

My family and I do love our carrots, but the storage ones tend to get a little bitter so I prefer those cooked rather than raw. What to do other soup, which has been voted off by husband and child. Carrot cake, ok, but not everyday fair. So let’s add some veggies to breakfast with carrot pancakes! The recipe is a modified one from Food Network.

Carrot Pancakes

  • 3 eggs
  • 1 tsp vanilla
  • 1/4 cup honey
  • 2 cups milk
  • 1 1/2 cups whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup flaxmeal
  • 2 scoops whey protein powder (optional)
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • 4 cups shredded carrots

Whisk the wet ingredients and then stir in the dry and finally fold in the carrots. Fry in a skillet until golden brown.

A few notes… They’re even better when frozen and then warmed up in the toasted oven as the carrots become more tender, Husband adds that these have a bit too much “roughage” in them, and we had a laugh because they looked more like potato latkes frying in the pan. Perhaps I was over eager to dispose of the carrot cornucopia?

 

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