Magic* North African Carrot Salad Recipe

Recipes, Side Dishes and Vegetables, Thrifty Budget Frugal Recipes No Responses »
Jun 142008

Healthy and flavorful, this North African inspired carrot salad recipe is very budget friendly. You’ll find this an excellent choice for picnics and barbecues, since it contains no egg or dairy which can quickly spoil.

6 cups carrots, thinly sliced
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon cayenne
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
1/2 teaspoon garlic, minced
Salt

Place carrots in a Dutch oven and fill with enough water to cover by about 1 inch. Bring to a boil over high heat. Immediately reduce heat to simmer and cook for 4 – 7 minutes, to the tender-crisp stage. Remove from heat and drain.

Meanwhile, place the coriander and cumin in a small skillet or saucepan over medium-high heat for 30 – 60 seconds; just long enough to heat the oils and bring out the fragrance of the spices.

Shake the heated coriander and cumin into a bowl and whisk in the cayenne, lemon juice, olive oil, parsley and garlic. Add the drained carrots and toss to coat. Add salt to taste. Drizzle with a bit of olive oil and serve at room temperature.

Yield: 4 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 8:02 am

Vegetable Side-Dish Easy Sunshine Carrots Recipe

Recipes, Side Dishes and Vegetables, Thrifty Budget Frugal Recipes No Responses »
Jun 132008

Carrot recipes are a great friend to the cook’s budget. If you don’t have sweet sherry on hand, Sauterne wine is an excellent substitute.

2 tablespoons butter
4 cups carrots, washed shredded
1 onion, peeled and minced
1/2 cup sweet Sherry
1/4 teaspoon salt
1/8 teaspoon pepper, freshly cracked and ground

Melt the better in a lidded saucepan over medium-heat. Add the carrots, onion, sherry, salt and pepper. Cover and cook for 15 minutes until tender.

Alternately, you can cook the carrots in the oven. Melt the butter in a casserole dish. Mix the remaining ingredients in a large bowl. Carefully remove the casserole dish from the oven, swirl the butter to coat the bottom. Set the casserole dish on a heat resistant surface and spoon the carrot mixture into the prepared casserole dish. Cover tightly and bake for 25 – 30 minutes at 350°.

Yield: 4 – 6 servings.

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Posted by Mrs. Magic at 8:32 am

Magic* Fast-Fix Pasta with Mushroom-Caper Sauce Recipe

Fast-Fix Foods, Recipes, Side Dishes and Vegetables No Responses »
Jun 122008

Pasta with mushroom and caper sauce is a satisfying fast-fix recipe that serves as a vegetarian entrée, light supper or side dish. This recipe is handy if you tend to buy too many mushrooms. I half the recipe and serve with a salad for a quick dinner for two.

3 cups corkscrew pasta
8 ounces mushrooms
2 tablespoons fresh parsley
2 green onions or small scallions
1/4 cup extra virgin olive oil
1 cup half-and-half
1 tablespoon capers, drained
2 teaspoons tomato paste
Salt
Pepper, freshly cracked and ground

Cook the pasta in salted water for 5 to 7 minutes, until just done. Pour the cooked pasta into a colander and shake to drain well. Transfer to a warmed bowl, cover and keep warm if your sauce is not finished.

While the pasta is cooking, clean the mushroom caps, green onions or scallions and parsley; chop finely and set the green onions or scallions and parsley aside.

Place the olive oil in a heavy skillet over medium-low heat. When the oil has heated, add the mushrooms. Stir occasionally and cook for 5 – 7 minutes, until the mushrooms are fairly dry and begin to brown a bit. Add the half-and-half, capers and tomato paste. Stir to blend well. Increase the heat to medium-high and bring the mixture to a boil. Stirring frequently, continue cooking until the sauce is reduced to about 1 cup. Stir in the green onion or scallions and parsley; season with salt and pepper to taste.

Spoon the sauce over the pasta and toss to coat evenly. Serve immediately.

Yield: 4 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 6:00 am

Easy Sunflower and Coconut Crisp No-Bake Bar Cookies Recipe

Recipes, Sweet Treats and Desserts, Cookies and Bars No Responses »
Jun 112008

This yummy no-bake cookie recipe travels beautifully. It’s a perfect choice for a brown bag lunch, barbecues, picnics and trips to the fishing hole.

3 cups sunflower seed kernels
2 cups sweetened flaked coconut
1 cup crisp rice cereal
1 cup brown sugar, packed
1 cup light corn syrup
1 cup peanut butter

Grease a 13″ x 9″ pan.

Combine the sunflower kernels, coconut flakes and rice cereal in a large bowl. Place the brown sugar and corn syrup in a saucepan over medium-high heat. Stirring constantly, bring to a boil and cook for 1 minute. Remove from heat and stir in the peanut butter until well blended. Pour the syrup over the sunflower mixture; stir until evenly coated.

Spoon the sunflower mixture into the prepared pan. Gently press the mixture to level the top and fill the edges and corners of the pan. Allow to cool completely, cut into bars.

Yield: 36 bars.

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Posted by Mrs. Magic at 9:00 am

Easy Carrot Salad with Lemon Dressing Recipe

Recipes, Side Dishes and Vegetables No Responses »
Jun 092008

Easy to prepare and easy on the budget, try this naturally sweet and slightly tangy lemon dressed carrot salad recipe for a change of pace.

2 pounds carrots
5 tablespoons fresh lemon juice
3/4 cup vegetable oil
Salt
Pepper, freshly cracked and ground

Fill a large pot (8 – 12 quart) approximately half full of lightly salted water over high heat to boil. Place 6 – 8 cups of ice in a large bowl and fill with water just until the ice begins to float.

Wash and coarsely grate the carrots. Blanch the carrots in the boiling water for approximately 15 seconds. Remove the carrots from the heat; drain in a colander and immediately place the carrots into the ice cold water and stir to cool quickly. The cold water will stop the cooking process and retain the crispness and fresh flavor. Return the carrots to the colander. Shake and drain well.

Emulsify the lemon dressing by hand with a whisk or use a blender. Place the lemon juice in a bowl, add salt and pepper to taste and begin whisking or blending. Continue whisking or blending and add the oil in a slow stream. Whisk the dressing until the texture becomes thick, or emulsified. The volume will increase a bit.

Toss the carrots with the dressing until evenly coated. Serve immediately.

Do-ahead tip: you can prepare and refrigerate the undressed carrots 24 hours ahead of time. After the carrots have been drained well from the cold water bath, transfer them to a tightly lidded bowl. Place a damp paper towel on top of the carrots and cover the bowl. Store in the refrigerator.

Yield: 10 – 12 servings.

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Posted by Mrs. Magic at 7:15 am
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