Posts Tagged ‘carrots’

UrMom’s Banh Mi

Tuesday, August 2nd, 2011

This recipe is all about the carrots… The kind pulled fresh out of the ground, sweet and crunchy and carroty. I think I love garden carrots as much as I love garden tomatoes!

I’ve wanted to make a version of this sandwich all season long… It has been in the “Spring/Summer Want-to-Make” pile ever since I drooled over it week after week during a show about food trucks on the Food Network.

I knew there was something special about the flavors in this sandwich, and I correctly figured if it could be made in a food truck it could be made in my kitchen!

Sad to say, the banh mi truck did not win, (nor did the food truck from Austin…). The winning truck was from New York, and they made killer burgers, which now that I think about it actually seems kinda boring compared to a few bites of this sandwich!

Gather Up:
3 cups shredded garden carrots
1/3 cup sugar
1/3 cup white vinegar
Pinch kosher salt
1/3 cup shoyu soy sauce
1 tablespoon sugar
2 teaspoons garam masala, recipe follows
Freshly ground black pepper
3 cloves garlic, crushed
1.5 pounds thin pork loin chops
6 soft rolls
1 cucumber, thinly sliced
Fresh cilantro
Jalapeno peppers, thinly sliced circles
Fresh limes

About 2 hours before serving prepare the pickled carrots. Whisk the sugar, vinegar and salt until dissolved. Add the carrots, cover and refrigerate.

About 1 hour before serving, combine the soy sauce, sugar, garam masala, black pepper and garlic. Pour over the chops, seal and marinate in the refrigerator.

Heat a heavy pan over medium high heat and oil lightly. Take the pork chops out of the marinade and place in pan, being careful not to crowd the chops. No meat should be touching, so do this step in 2 batches.

Cook on each side about 2 minutes; each chop should be a caramel brown color. Remove to carving board and let rest for 5 minutes.

Slice the chops into thin strips. Lightly toast the buns.

To assemble sandwich, spread mayonnaise over bottom of bun. Pile a layer of pickled carrots, then a layer of cucumber slices, then some sprigs of cilantro. Add a generous amount of pork strips, thin slices of jalapeno and a big squeeze of lime juice over the whole thing!

Garam Masala (This is totally worth making and keeping on hand!)
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon ground fennel seed
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 teaspoon ground cloves

Mix well, using a spice grinder if some of your spices are still in seed form. Store in a tightly closed container and use at will!

Recipe inspired by Texas carrots and adapted from Banh Mi Wrap

Ribollita, a Tuscan Stew

Tuesday, November 16th, 2010

I wanted to make this on Sunday afternoon… It’s the perfect time for the amount of chopping and primping and attention a big pot demands… I can take my time, nibble a few snacks… (Possibly find some helpers…)

But I was blindsided by hungry college-age meat-eaters who happened to spot several big steaks in my freezer! (These are the same offspring who have new perspective on the phrase, “there is never anything to eat around here”, because at their houses there really isn’t!) Did I capitulate? Of course I did!

So I soaked my beans and prepared for battle on a weekday! This dish is a thick and warming stew, made with lots of greens, lots of beans and lots of vegetables. It is thickened with chunks of crusty bread and is EVEN BETTER the next day, hence the name “ribollita,” meaning “reboiled.”

And hence my desire to make it on a Sunday afternoon and send quarts of it out the door with my children… It smells absolutely wonderful, and approaches pure heaven sprinkled with Parmesan cheese and given a swirl of olive oil!

Gather Up:
½ pound dried cannellini beans
Kosher salt
¼ cup olive oil, plus extra for serving
¼ pound smoked bacon, chopped
2 cups chopped onion
2 cups chopped carrots
1 cup chopped celery
3 tablespoons minced garlic
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
1 28-ounce can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped savoy cabbage
4 cups coarsely chopped kale
1 teaspoon dried basil
6 cups organic low-sodium vegetable or chicken broth
4 cups sourdough bread cubes, crust removed
½ cup grated Parmesan, for serving

In a large bowl, cover the beans with cold water by 1 inch and cover. Soak overnight in the refrigerator. Drain the beans and place them in a large saucepan with 8 cups of water. Bring to a boil. Simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 more minutes until the beans are tender. Set them aside to cool in their liquid.

Over medium heat, heat the oil in a large stockpot. Add the bacon and onions and cook 7-10 minutes until the onions are translucent.

Add the carrots, celery, garlic, 1 tablespoon of salt, black pepper and crushed red pepper. Cook 7-10 minutes until the vegetables are tender.

Add the tomatoes and their puree, the cabbage, the kale and the basil. Cook, stirring occasionally another 7-10 minutes.

Drain the beans, reserving the cooking liquid. In a food processor puree half of the beans with some of their liquid. Add to the pot, along with the remaining whole beans.

Pour the bean liquid into a large measuring cup and add enough broth to make 8 cups. Add to the soup and bring to a boil. Simmer over low heat for 20 minutes.

Add the bread. Simmer 10 minutes. Taste and adjust seasoning.

Serve immediately in bowls sprinkled with Parmesan cheese and drizzled with olive oil.

Cool and refrigerate. Serve reheated, or “ribollita” the next day!

Ur Mom’s Tortilla Soup

Tuesday, October 12th, 2010

Everyone I know eats tortilla soup. And everyone I know has their own special version of tortilla soup. This is my version.

For the record, I use lots of veggies (do u know me at all?), I like my chicken diced and not shredded (shredded is too stringy for me), I luv to swirl some dairy through the broth (sour cream is my favorite), and I prefer the tortilla part crispy and salty (soft tortillas act as a thickener and this version is full of veggies).

That being said, and all disclaimers aside, this soup is a crowd pleaser! It is a dish that comes together fast because there is only a quick simmer once everything is in the pot. And yes, there are lots of leftovers!

Gather Up:
3 ears corn, cut off cob
1 large sweet pepper, chopped
1 ½ pounds chicken breast, diced
¾ teaspoon sage
1/8 teaspoon onion powder
¼ teaspoon dried parsley
1/8 teaspoon white pepper
Pinch ginger
1 teaspoon cumin
Kosher salt and freshly ground pepper
Canola oil
2 carrots, diced
1 medium zucchini, diced
1 medium red onion, chopped
3 cloves garlic, minced
1 – 2 canned chipotle peppers in adobo sauce, minced
1 28-ounce can fire roasted crushed tomatoes
1 8-ounce can tomato sauce
4 cups organic low-sodium chicken broth
Blue corn tortilla chips
½ cup sour cream

Heat oven to 400 degrees. Line a sheet pan with foil. Lightly toss corn and sweet pepper with 1 tablespoon oil in a bowl and spread on pan. Roast until golden and beginning to soften 15 – 20 minutes. Remove and set aside.

Meanwhile, heat 3 tablespoons oil in a large deep pan over medium heat. Add diced chicken to pot and season with sage, onion powder, parsley, white pepper, ginger, cumin, salt and pepper. Lightly brown chicken.

Add carrots, zucchini, onion, garlic and 1 – 2 chipotle peppers. Reserve adobo sauce on the side. Cook with chicken 5 – 7 minutes to soften.

Add tomatoes, tomato sauce, stock and a few teaspoons of adobo sauce, to taste.

Bring to a simmer. Add roasted corn and peppers and continue to simmer briefly while you assemble bowls, chips and sour cream.

Serve immediately with a swirl of sour cream and blue tortilla chips.

Meal in a Bowl: Late Spring Veggies and Red Lentils

Wednesday, May 26th, 2010

Before mom starts showering us with peppers and tomatoes and eggplant I continue to feast on spring greens and carrots and interesting looking onions! For this quick Meal in a Bowl I combine them with tiny red lentils, which are nutritious and not too expensive. And there are plenty of leftovers for a college girl like me to eat, because I am wiped out from finals and projects!

If you are a fan of regular brown-type lentils you will love this recipe because the red lentils (which are really more orange…) cook in about 5 minutes and are to me much more delicious. If you are not usually a fan of lentils, be happy because this soup tastes pretty much nothing like the lentil soup you have probably had before!

And because the garden is in transition after all, finish the whole bowl off with a big dollop of fresh basil pesto! (Which I admit my mom made…) And well probably some garlic bread on the side…

Gather Up:
2 tablespoons olive oil
1 small onion, any variety
4 medium carrots
1 teaspoon cumin
1 14 1/2 ounce can fire roasted diced tomatoes
3 cups vegetable broth
2 cups water
1 ¼ cup dried red lentils
Dash freshly ground black pepper
¼ teaspoon kosher salt
1 bunch fresh chard or spinach
½ cup fresh basil pesto, if available

Clean, de-stem and slice the chard into short fat ribbons. Wash and chop carrots. Slice and dice the onion of your choice.

Heat the olive oil on medium heat in a large saucepan. Add the carrot and onion and sauté 6 to 8 minutes until tender and beginning to brown. Stir in the cumin and cook stirring for about one minute.

Add the tomatoes and juice, the broth, the water, the lentils and the salt and pepper. Stir together.

Increase heat and bring to a boil. Lower heat and cover. Let cook for about 3 minutes.

Add chard. (If using spinach wait until the lentils are done to add.)

Cover pot and cook another 2 to 3 minutes until lentils and chard are done.

Remove from heat and taste for seasoning.

Not Ur Mom’s Coleslaw

Thursday, May 20th, 2010

Something crunchy…something creamy…something tangy… This coleslaw has it all! And as an added bonus this dressing takes marvelously to many kinds of crispy veggies. A secret ur mom has used to her advantage more than once…

Like today when she found herself with an abundance of spring favorites from the farm – mild kohlrabi, sweet carrots and zippy radishes. Sufficiently drenched in a fabulous spicy buttermilk concoction, these veggies shine together in a way they could never hope for on their own! The whole dish comes together fresh and fabulous, (and not missing the cabbage at all)! 

(Not that we don’t cover cabbage in this same slurpy dressing, because we definitely do!)

Gather Up:
3 tender kohlrabi bulbs
2 large slender carrots
3 large red radishes
½ cup low fat mayonnaise
½ cup buttermilk
2 tablespoons whole grain mustard
3 tablespoons brown sugar
3 tablespoons pineapple juice
Freshly ground black pepper
¼ teaspoon cayenne pepper

First, the somewhat hard part…grating the veggies. Start with the kohlrabi. If it is fresh from the garden and tender, you do not need to peel it before you grate. But if need be, do a quick peel with a paring knife.

Next grate the carrots. Again, if young and tender from the garden you don’t need to peel, but you do need to give them a good scrub!

Finally the risky one. Grate the radishes, being super careful with your fingers.

Admire your grating handiwork, and mix together.

Blend the mayonnaise, buttermilk, mustard, brown sugar, pineapple juice, black pepper and cayenne pepper together thoroughly, using an immersion blender if you have one, or lots of whisking power if you don’t…

Pour over the veggies a little at a time, until you get the amount of dressing you like! Personally, ur mom likes hers pretty slurpy…

Refrigerate covered, or serve immediately. Crunchy, creamy, tangy, wonderful…making weird veggies ur friends…

Welcome to Like Mother Like gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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