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Showing Tag: "carrot" (Show all posts)

Pot Roast

Posted by Chuck Murray on Monday, March 5, 2012, In : Recipes 

Ingredients

  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 cups To 3 Cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously sal...


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Fionn's Sweet Carrot Pancakes

Posted by Heather on Tuesday, February 21, 2012, In : Recipes 

Makes 8 (6 inch) pancakes
2 eggs
2 cups flour
1 1/2 cups milk
1/2 finely grated organic carrots
1/2 cup orange zest
2 tbs. sugar
4 tsp. baking powder
1/4 cup salt

Butter your pan or griddle for about 2 minutes. Beat the eggs in a medium bowl for one minute. Mix in flour, milk, carrot, orange zest, sugar, baking powder and salt.
Pour about one half cup of batter onto center of griddle. Cook until the edges become golden and the bubbles begin to break. Fl...
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World’s Best Braised Cabbage

Posted by on Tuesday, February 14, 2012, In : Recipes 
by Molly Stevens

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
1 large carrot, cut into 1/4 inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste

1-Heat the oven to 325 degrees. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Peel off and discard any bruised or ...


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Orange and Honey Glazed Carrots

Posted by on Tuesday, February 14, 2012, In : Recipes 
Adapted from Saveur magazine

Ingredients
12 tbsp. unsalted butter
4 lbs. carrots, peeled and cut into 1½-inch chunks
1 cup honey
Juice and zest of 1 orange
Pinch of salt and fresh-ground black pepper
2 tbsp. chopped fresh tarragon

Instructions
Melt butter in a 12"-wide, high-sided skillet over medium-high heat. Add carrots, honey, and orange zest and juice. Bring to a boil, reduce heat to medium-low and cook, uncovered, stirring occasionally, until sauce is thickened and carrots are soft,...

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Food/Farming Related Articles/Tips


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Freezing Fresh Fruit, an OSU extension guide

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Listen In - The Diane Rehm Show on NPR, discussion about Organic Food Standards. 



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