Tag Archives: carrots

Roasted Fall Vegetables Recipe

I love Fall and all of the Root Vegetables that are in season.  Served over Warm Farro, this is a great Side Dish or Main Course for a cool Autumn night.  You can use any vinaigrette or simply olive oil and season to taste.

Roasted Fall Vegetables
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
211 calories
46 g
0 g
2 g
10 g
0 g
305 g
94 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
305g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 46g
15%
Dietary Fiber 12g
47%
Sugars 7g
Protein 10g
Vitamin A
143%
Vitamin C
175%
Calcium
20%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Acorn Squash
  2. 1 lb Brussels Sprouts
  3. 3 large Carrots
  4. 1/2 a red onion
  5. 1 zucchini
  6. 1 small head cauliflower
  7. 1 cup farro
  8. 1/2 cup lemon thyme vinaigrette
  9. salt and pepper to taste
Instructions
  1. pre-heat oven to 425. In a small pot, cook your farro according to package directions. Slice acorn squash into 1 inch slices. Remove seeds then cut slices into 1/4. Clean, peel and cut your vegetables into desired piece. I like mine fairly chunky. Toss with Lemon Thyme Vinaigrette, salt and pepper. Roast for about 20 to 30 minutes until tender.
  2. Serve over warm Farro.
beta
calories
211
fat
2g
protein
10g
carbs
46g
more
Preston Cooks For You http://prestoncooks.com/

Beef Bourguignon Recipe

My first attempt at Julia Child’s Beef Bourguignon.  This recipe is so tender and flavored well.

Beef Bourguignon
Serves 4
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Prep Time
45 min
Cook Time
5 hr
Prep Time
45 min
Cook Time
5 hr
1391 calories
55 g
333 g
62 g
119 g
23 g
1279 g
951 g
23 g
0 g
32 g
Nutrition Facts
Serving Size
1279g
Servings
4
Amount Per Serving
Calories 1391
Calories from Fat 557
% Daily Value *
Total Fat 62g
96%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 333mg
111%
Sodium 951mg
40%
Total Carbohydrates 55g
18%
Dietary Fiber 9g
36%
Sugars 23g
Protein 119g
Vitamin A
68%
Vitamin C
58%
Calcium
18%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices bacon, cut
  2. 3 1/2 tablespoons extra-virgin olive oil
  3. 3 pounds stewing beef, cut into 2-inch chunks
  4. 1 large carrot, sliced
  5. 1 large white onion, sliced
  6. 1 pinch coarse salt and freshly ground pepper
  7. 2 tablespoons flour
  8. 3 cups red wine
  9. 2 1/2 to 3 1/2 cups beef stock
  10. 1 tablespoon tomato paste
  11. 2 cloves smashed garlic
  12. 1/2 teaspoon thyme
  13. 1 crumbled bay leaf
  14. 18 to 24 small pearl onions
  15. 3 1/2 tablespoon butter
  16. 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
  17. 1pound fresh white mushrooms, quartered
Instructions
  1. Simmer bacon in 4 cups water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
  2. Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  3. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
  4. Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F. To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme.
  5. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced
Adapted from tbsp.
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calories
1391
fat
62g
protein
119g
carbs
55g
more
Adapted from tbsp.
Preston Cooks For You http://prestoncooks.com/

 

Spaghetti Squash Primavera Recipe

Spaghetti Squash Primavera
Serves 2
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
451 calories
53 g
50 g
16 g
34 g
4 g
883 g
872 g
23 g
0 g
9 g
Nutrition Facts
Serving Size
883g
Servings
2
Amount Per Serving
Calories 451
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 50mg
17%
Sodium 872mg
36%
Total Carbohydrates 53g
18%
Dietary Fiber 22g
87%
Sugars 23g
Protein 34g
Vitamin A
98%
Vitamin C
643%
Calcium
34%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large eggplant cut in thin slices and then quartered
  2. 1 head of broccoli cut to small florets
  3. ½ a white or red onion sliced
  4. 2 cups sliced mushrooms
  5. 1 large red bell pepper sliced
  6. 1 jar of your favorite pasta sauce
  7. ¼ cup grated parmesan cheese
  8. 1 large chicken breast cubed
  9. ¼ teaspoon garlic salt
  10. ¼ teaspoon black pepper
  11. 1 tablespoon olive oil
Instructions
  1. Heat oven to 425 degrees. Slice Spaghetti squash in half. Clean out seeds. Brush oil, then salt and pepper the squash. Place cut side down on lined pan. Cook 30 to 45 minutes or until tender. Remove and let cool
  2. In a large skillet with 2 teaspoons olive oil, sauté the eggplant, onion, broccoli, mushrooms, and red pepper. season with a little of the garlic salt and the pepper. Sauté until the veggies are a little tender and the eggplant looks partially translucent.
  3. While the veggies are sautéing, in a small skillet sauté the chicken with 1 teaspoon of olive oil and the rest of the garlic salt. Cook until cooked through, but don’t over cook or it will be dry.
  4. Heat the pasta sauce in a sauce pan or the microwave. With a fork, scrape the squash half into a pasta bowl. Once everything is cooked/ heated, place ¼ of the veggie and eggplant mixture in a pasta bowl. Top with ¼ of the chicken, pasta sauce, and sprinkle with parmesan cheese
Adapted from healthy eater
beta
calories
451
fat
16g
protein
34g
carbs
53g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/

Spicy Sunflower Salad with Carrot Sriracha Vinaigrette

Spicy Sunflower Salad with Carrot Sriracha Vinaigrette
Serves 6
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Prep Time
15 min
Prep Time
15 min
164 calories
22 g
0 g
7 g
7 g
1 g
203 g
196 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
203g
Servings
6
Amount Per Serving
Calories 164
Calories from Fat 60
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 196mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 5g
Protein 7g
Vitamin A
325%
Vitamin C
49%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. DRESSING
  2. 1 pt. fresh carrot juice
  3. 3 tablespoons fresh lime juice
  4. 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
  5. 1 teaspoon Asian (toasted) sesame oil
  6. 1/4 teaspoon kosher salt
  7. SALAD
  8. 1/2 cup sunflower seeds
  9. 1/2 large orange or yellow bell pepper
  10. 6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
  11. 1 1/2 cups lightly packed pea shoots or micro greens
  12. 1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish or spicy lettuce mix
  13. 1/3 cup long, fine shreds of carrot
Instructions
  1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.
  2. 2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
  3. 3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
  4. 4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.
Adapted from myrecipes.com
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calories
164
fat
7g
protein
7g
carbs
22g
more
Adapted from myrecipes.com
Preston Cooks For You http://prestoncooks.com/

Moroccan Beef Stew Recipe

I love the tastes of the Middle East and North Africa. I love the tastes of many cultures, as a matter of fact, but having been in the Air Force, stationed in Cairo, Egypt, during Desert Storm, my love for the exotic started there. Several years ago, a friend bought a tajine and made Moroccan Chicken. I fell in love with that dish. I make it all the time and it is even the face of my business cards.

In early May, a very nice family in Owasso asked me to make a themed, exotic dinner in appreciation for his sales team. He liked the pictures of the Moroccan Chicken on the website and asked me to make that and to provide a beef dish as well. After a little research, I found this recipe on epicurious.com It had the same flavor profiles as the chicken, but was more like a stew with fresh carrots, Kalamata Olives and chickpeas.

This is so simple to make and you cook it as you would a stew. A nice simmering boil for a about an hour made all the difference. I serve this over rice with Naan and hummus then top it with fresh cilantro. Enjoy!

Moroccan Beef Stew
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
563 calories
27 g
128 g
32 g
42 g
10 g
337 g
826 g
9 g
0 g
18 g
Nutrition Facts
Serving Size
337g
Servings
6
Amount Per Serving
Calories 563
Calories from Fat 288
% Daily Value *
Total Fat 32g
50%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 128mg
43%
Sodium 826mg
34%
Total Carbohydrates 27g
9%
Dietary Fiber 2g
10%
Sugars 9g
Protein 42g
Vitamin A
54%
Vitamin C
8%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons olive oil, divided
  2. 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
  3. 1 large onion, chopped
  4. 1 large carrot, chopped
  5. 2 garlic cloves, chopped
  6. 1 tablespoon paprika
  7. 2 teaspoons ground cumin
  8. 1 1/2 teaspoons ground cinnamon
  9. 2 cups beef broth
  10. 1/2 cup halved pitted Kalamata olives
  11. 1/2 cup golden raisins
  12. 1 15-ounce can garbanzo beans (chickpeas), drained
  13. 1/2 cup chopped fresh cilantro
  14. 1 teaspoon orange peel
Instructions
  1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 10 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Adapted from epicurious
beta
calories
563
fat
32g
protein
42g
carbs
27g
more
Adapted from epicurious
Preston Cooks For You http://prestoncooks.com/

Chicken Stock Recipe

Chicken Stock Recipe
Yields 2
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Prep Time
20 min
Total Time
4 hr 20 min
Prep Time
20 min
Total Time
4 hr 20 min
221 calories
19 g
65 g
6 g
24 g
2 g
1332 g
3721 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
1332g
Yields
2
Amount Per Serving
Calories 221
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 65mg
22%
Sodium 3721mg
155%
Total Carbohydrates 19g
6%
Dietary Fiber 5g
21%
Sugars 6g
Protein 24g
Vitamin A
209%
Vitamin C
18%
Calcium
14%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Chicken carcass, picked clean
  2. 2 carrots
  3. 2 celery stalks
  4. 1 medium onion – chopped into large chunks
  5. 4 crushed garlic cloves
  6. 6 peppercorns
  7. 1 bay leaf
  8. 2 tablespoons of vinegar (helps to extract nutrients from the bones)
  9. 8-10 cups of water (enough to cover ingredients completely)
  10. 1 tablespoon sea salt
Instructions
  1. Place all ingredients in large pot. On stove, bring pot to boil. Stir, reducing heat to a low to medium simmer. Simmer for four hours, stirring occasionally. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or freeze for up to 3 months.
Adapted from Paleo Spirit
beta
calories
221
fat
6g
protein
24g
carbs
19g
more
Adapted from Paleo Spirit
Preston Cooks For You http://prestoncooks.com/

Chicken Pot Pie Recipe

 

 Ingredients:

  • 4 cups cooked chicken
  • 4 potatoes, quartered and sliced thin
  • 3 celery stalks, sliced
  • 3 medium rrots,  peeled and sliced
  • 1 large yellow onion
  • 3 cloves garlic, finely chopped
  • 2 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock or prepared chicken broth
  • 1 chicken bouillon cube
  • 1/2 cup frozen peas
  • 1 cup half and half (you can use milk)
  • 2 sprigs fresh thyme
  • salt and pepper to taste.
  • Bisquick biscuit recipe (makes 9 biscuits)
Directions
Chicken Pot Pie:

For the chicken – Season and cook chicken to your preference.  Let cool, then dice the chicken and set aside.

For the pot pie – Dice the onion and slice the vegetables. Melt the butter and oil in a large pot over medium heat. Add the onion, garlic, potatoes, carrots and celery. Saute until the vegetables start to turn translucent, 2-3 minutes.

Add the chicken and stir to combine. Sprinkle the flour over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth and stir in the bouillon. The flour will combine with the chicken to create a thick sauce. Next, add the peas.

Pour in the half and half and stir. Allow the mixture to cook over low heat, thickening gradually. Season with the thyme, salt and pepper, and remove from the heat. Taste and seasoning as needed. Pour the chicken mixture into a small casserole dish.

Make biscuits the easy way, using Bisquick.  Place the biscuits on the filling.  Bake until the biscuits are golden brown and the filling is bubbly, about 30-45 minutes. Let sit 15 minutes before serving.