Tag Archives: carrot

Pappa al Pomodoro (Tomato and Bread Soup)

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This Tuscan soup is more like a hearty stew than a soup, and it may not look great but it’s so incredibly flavorful and delicious. It only requires a few ingredients and can be made very quickly. In Italy, it’s made year-round with a few modifications; in the summer months when plum tomatoes are aplenty and ripe, they make it with fresh tomatoes. When the tomatoes are not in season, they make it with canned plum tomatoes. If you make it with the canned tomatoes, make sure to buy Italian-made because they will have nothing added (no salt, no preservatives—just tomatoes). And I have never tasted better tomatoes than fresh Italian tomatoes. They are exquisite. I watched about five Italian YouTube videos to see how differently each chef makes this dish, and I made mine based on theirs. There are a few ingredients that you don’t change: lots and lots of fresh basil, vegetable broth, stale crusty bread (I used a white Artisan-style bread), and of course the tomatoes.

INGREDIENTS

1 28-oz can Italian-made (I used Cento) crushed tomatoes (you could use whole)
1 beefsteak tomato (skinned), chopped (I added this because I wanted more chunky tomato)
1 32-oz carton organic vegetable broth (or, you could make your own)
About a half a loaf of stale Artisan-style hard bread, cut into ~2-inch chunks
About 2 cups of fresh basil — I used fresh from my garden
2 stalks of celery, finely chopped
1 large yellow onion, finely chopped (you could use leek bulb, instead)
3 carrots, chopped finely
4 garlic cloves, whole but smashed (you’ll remove them once the soup is cooked)
EVOO (high quality)
Salt and pepper, to taste

METHOD

Generously swirl olive oil into soup pot and heat on medium. Add the garlic and stir around for a few minutes in the olive oil. Next, add the carrot, celery, and onion. Stir to mix and let cook for a few minutes until the onion is translucent, but not brown. Add the canned (and/or fresh chopped) tomatoes, stir well to mix. Tear about a third of the basil into the mixture (never cut or use scissors—always tear it). Mix and let this mixture simmer for about 5 minutes. Add about half of the carton of vegetable broth, stir. Add the bread, mix well and simmer on low. Add some more torn basil leaves, and the rest of the vegetable broth. Add salt and pepper according to your taste. Simmer and let the bread become really soft and mushy. Remove the garlic cloves. Serve in individual soup bowls, garnish with fresh basil, and (optional) drizzle a little olive oil over top.

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Thai-Style Quinoa Salad

This savory and sweet salad is perfect as a main dish or served with greens and fruit or vegetables.  I served it with a mix of greens and some fresh mango that I’d just gotten from the local farmer’s market.  There’s a variety of fresh vegetables you could use in this salad besides carrot, cucumber, and onion.  I would just use the freshest vegetables you have from the farmer’s market.  If you use tomatoes, they should be deseeded, just as the cucumber was.  And I would stick with cherry or grape tomatoes for this recipe, if you decide on using them.  The dressing is really what makes this salad super delicious, and tweaking that to suit your own tastebuds is what’s important.

INGREDIENTS

2 cups cooled and cooked quinoa

3 grated carrots

4 large pickling cucumbers (my favorite, but you could use English), peeled and deseeded

6 green onions, finely chopped

1/2 cup chopped fresh cilantro

1 tsp Kosher salt

1/2 tsp coarse-grind pepper

4 limes, squeezed

3 tsp tamari or soy sauce

1 tbsp EVOO

1 tbsp sesame oil

1 tbsp rice vinegar

about 1/2 tsp crushed red pepper flakes (less or more, to taste)

METHOD

Mix the quinoa with all the ingredients up to an including the salt and pepper.  If you want to add other fresh, crunchy chopped vegetables, I would choose bell peppers, corn, fresh peas, or snap peas.   It’s a matter of choice, but the ones I listed are the ones I used.  For the dressing, mix the squeezed lime juice (should yield about 1/4 cup), and add the remaining ingredients.  Taste it to see if you need to add more acid (rice vinegar or lime), or more sesame oil.  If you want it more sweet and sour, adjust the tamari or soy sauce to suit your taste.  I absolutely loved the dressing by the time I was done tweaking it to my taste. Add it to your quinoa mixture, a little at a time as you mix.  You may not want to use it all, and instead serve some on the side to pour over the quinoa salad and whatever else you are serving it with.  I garnished it with a little mint from my garden.ThaiQuinoaSalad

Curry Vegetable Soup

I know it seems as though I have been making a lot of tomato-based vegetable soups lately. Well, I have. I try varying the ingredients each time, though, and in this recipe I added both curry and turmeric. I started out with less, and at the end I added even more. These two spices give the soup a great flavor.

INGREDIENTS:

Extra-virgin olive oil
1 large yellow cooking onion, chopped
6 stalks celery with leaves, diced
2 large carrots. diced
1 tomato, chopped
6 cloves fresh garlic
1/2 c dried peas, washed and rinsed
1 c dried lentils, washed and rinsed
4 large green zucchinis, julienned
a large handful of fresh arugula, whole
a handful of fresh basil and parsley, finely chopped
2 tbsp curry
1 tbsp turmeric
2 32-oz cartons of organic vegetable broth
2 1/2 c Pace Picante mild salsa
1/4 c Stelline pasta
1/4 c whole-grain elbow pasta
2 c water (filtered)

METHOD:

Heat the olive oil on medium high heat in a soup pot. Add the onion, celery, carrot, zucchini, peas and lentils and stir for about 5 or 10 minutes. Turn the heat down to medium and add the garlic, tomato, basil and parsley mixture, and the curry and turmeric. Stir well and often for the next 5 minutes. Add the vegetable broth and the salsa. Stir and bring to a boil, add the pastas and reduce heat. Gently boil for about 15 minutes, stirring frequently. Add 2 cups water, stirring every five minutes or so while simmering for another 20-30 minutes. Add the arugula about five minutes before serving.

CurryVegetableSoup

 

Rotini Pasta with Tomato, Basil and Garlic Sauce

RotiniWithTomatoBasilSauce

This takes no time at all to make. You could use this tomato sauce over rotini or fusilli pasta (preferred because the sauce coats every nook and cranny in these types of spiral pastas), or for a lower carb version, it could be served over spiraled zucchini. I have the Veggetti, and it’s awesome.

Just coat a heavy skillet with about 2-3 tbsp of extra-virgin olive oil over medium-high heat. Add about 3 cups of fresh chopped, peeled, deseeded organic tomatoes; one grated organic carrot; about a tbsp of dried sweet basil; and about 3 or 4 minced garlic cloves. Stir and let simmer for about 10 minutes. Add one 24-ounce jar of Bionaturae unsalted organic strained tomatoes, about 1/2 tbsp roasted garlic and sea salt (www.thegarlicbox.com), and fresh-grind coarse pepper (www.gallowaysfoods.com) to taste. Let the sauce simmer on low while you cook the rotini al dente. I used one box of Barilla’s Veggie rotini. When the pasta is done, drain and return to pot. Stir some of the sauce into the pasta to moisten it. Serve the pasta on individual plates with about a half cup of sauce on top. Garnish with some fresh basil.

Delicious and easy. Filling, too.

“Chop Salad” Vegetable Stir Fry with Rice

The family really liked the Vegan Pulao I’d made the day before, but I wanted to make a lower simple carb version, using a bunch of really finely chopped vegetables, and just a little bit of rice mixed in after the vegetables were done. I also grilled some super firm tofu, seasoned with Flavor God “Everything Seasoning,” and a light spray of olive oil (not pictured here, but I posted a photo of that on my donnalynnfox Instagram account). This stir fry includes a mouthwatering mix of vegetables that blend together well, and create an awesome, flavorful and colorful dish.

INGREDIENTS

1 c cooked and cooled rice
1/2 large cauliflower, finely chopped
2 c very finely chopped green beans
1 c finely chopped green onions
3 garlic cloves, minced
4 carrots, scraped and very finely chopped
4 stalks celery, very finely chopped
1/2 c finely chopped cilantro
2 tbsp EVOO
Flavor God Everything Seasoning (flavorgod.com) **
Fresh-cut chives for garnish

METHOD

Heat oil in non-stick wok or frying pan over high heat. Add the beans, carrots, and celery first. Mix and stir for a few minutes until they begin to soften. Add the garlic, cauliflower, green onion and cook for about another minute while continuing to stir. Turn heat down to medium and add cilantro and season to taste. Turn heat off and cover for five minutes. Turn heat back on to medium, and add rice, stirring gently into the mixture. Remove from heat once everything is heated through, and spoon into a large family-style serving bowl. Garnish with chives.

** Flavor God seasonings are the best I’ve used. Flavor God chef and owner, Chris Wallace, grinds his herbs and spices fresh every day for orders going out that day. His business has grown exponentially over the past few months because his product is so excellent. Check out his site at flavorgod.com. I ordered his eBook and the four-seasoning combo pack. I’ll definitely be ordering more once I run out (which will likely be soon)!