Carrots and Cauliflower

CARROTS Carrots Glazed with Butter 2 lb carrots; scraped 3 tb butter 2 tb chopped mint salt black pepper Place the carrots in a heavy saucepan and barely cover with water. Add the butter and cover. Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork. Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter. Watch them carefully or they will burn. Add the chopped mint and season with salt and pepper. Makes 4 to 6 servings. Ginger Glazed Carrots 3 lb carrots, cut into sticks 2 tbsp stick butter or margarine 2 tbsp grated fresh ginger 1 tbsp honey 1/2 tsp salt 2 tbsp chopped fresh parsley Place carrots in saucepan with water to cover. Bring to a boil, reduce heat and simmer 2 minutes or until tender. Drain in a colander, rinse under running cold water until cool and let drain. Melt butter in same saucepan over low heat. Add carrots, ginger, honey and salt. Cook 2 minutes, stirring a few times, until coated and hot. Stir in parsley. Honey Glazed Carrots 16 oz carrots 1 tbsp water 2 tbsp butter or margarine 2 tbsp honey 1 tbsp lemon juice Place carrots and water in a 1 1/2 quart microwave-safe dish. Cover and microwave on HIGH for 5-7 minutes or until crisp-tender. Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 5 minutes, stirring constantly. Add carrots; cook and stir for 2 minutes or until glazed. Maple Glazed Carrots 8 medium sized carrots 1/2 c fresh orange juice 1 ea orange rind, grated 3 tb maple syrup 1 pinch of mace or nutmeg 3 tb butter Peel carrots; cut into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high. Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute on high. Mint-Glazed Carrots 1 lb carrots; sliced thin 2 tb butter or margarine 1 tsp lemon juice 1 1/2 tb sugar 1/3 c chicken broth salt and pepper; to taste fresh mint; chopped In a small saucepan, steam carrots over boiling water until just tender-crisp. Drain. Heat butter in a deep skillet. Add carrots, lemon juice and sugar. Cook over medium heat, shaking the pan until carrots are coated. Add chicken broth and continue cooking slowly until liquid is evaporated and carrots are light golden. Add salt and pepper to taste. Add mint and mix in well. Serve immediately. Lemon Glazed Carrots 2 teaspoons honey 2 tablespoons lemon juice 1 teaspoon mint - chopped 2 teaspoons ground cumin 1/4 cup plus 2 T olive oil, divided salt & black pepper to taste 4 medium carrots, peeled & cut into       1/8" diagonal slices 2 large onions, sliced into 1/4" rings* 6 tablespoons whole black olives 1 tablespoon lemon zest paprika to taste cayenne pepper to taste 3 tablespoons chopped parsley *Grill or broil onion rings until light brown and then roughly chop. In a small bowl, combine honey, lemon juice, mint and cumin. Slowly whisk in 1/4 cup olive oil. Season with salt and pepper. In a large skillet, over very high heat, heat the remaining 2 tablespoons oil; brown carrots well on both sides, about 2 or 3 minutes per side. Reduce heat to medium; cook about 3 to 4 minutes, until tender. Add grilled onion pieces, olives and lemon zest. Toss carrot mixture with cumin honey vinaigrette while still warm. Season to taste with salt, paprika and cayenne pepper. Toss with parsley. Onion Glazed Carrots 1/2 c onion butter* 1/2 c brown sugar 4 c cooked sliced carrots In medium skillet, melt onion butter, blend in brown sugar. Add carrots and cook, stirring constantly, 5 minutes or until carrots are evenly glazed. *Onion butter: Thoroughly blend 1 envelope onion soup mix with 1 container (8 oz.) whipped butter or soft margarine, or 1/2 pound butter or margarine, softened. Store covered in refrigerator. Baked Stuffed Carrots 4 large carrots, washed and pared 1 medium onion, chopped 1/2 bell pepper, chopped salt and pepper to taste 3 Tablespoons butter or margarine, divided Boil carrots for 30 minutes or until mildly cooked. Cut in halves. Scoop out centers and mash. Chop onion and pepper and add salt, pepper, and 2 tbs. butter. Add to mashed carrot centers and stuff the eight halves of carrots. Bake in a dish greased with 1 tb. butter for about 30 minutes at 350°. Pineapple-Glazed Carrots 7 large carrots -- scraped 1/2 teaspoon salt 1 can pineapple tidbits, drained 1 tablespoon grated orange rind 1/2 cup brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter or margarine Cut carrots as you please. Cover and cook until tender in small amount of water and salt. Drain. Add remaining ingredients. Place over medium heat; toss lightly until glazed, about 5 minutes. Serves 5-6. Chilled Puree of Carrot & Melon 4 tb vegetable oil 1 md onion, roughly diced 1 lb carrots, roughly chopped 4 c chicken broth 1 c diced cantaloupe 1 t salt 2 tb ground coriander 1/2 ts ground cumin 2 tb milk 3 tb plain yogurt Heat oil in a stock pot over low heat, add the onions and slowly cook, stirring, for about 7 minutes. Do not let them color. Add the carrots and continue cooking, stirring, until most of their water has been released and they fall apart, about 35 minutes. Add the stock, cover, bring to a boil, reduce the heat and simmer about 15 minutes. Add the cantaloupe, salt, coriander and cumin and cook 2 minutes. Strain and reserve the liquid. Transfer the carrots, onions and cantaloupe to a blender or food processor and puree until very smooth. Return the puree to the pot and add the reserved liquid. Chill in refrigerator for 2 to 3 hours. Combine the milk and the yogurt in a small bowl until smooth. Reserve until serving. Pour the soup into chilled soup bowls just before serving. Decorate the surface by spooning 3 simple lines of yogurt mixture across the surface of each bowl of soup. Using the handle end of the spoon, lightly drag across the 3 stripes at a 90-degree angle to make a "feathered" decoration. Easy Carrots Au Gratin 1 tb butter 3 c carrots, sliced 3 tb butter 3 tb flour 1 1/2 c milk 1/2 lb cheese, (processed) Slice the carrots and saute in about 1 T butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the cooked carrots. Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350 degrees F. for 15-20 minutes or until brown. Curried Carrot Fritters 1/2 c flour 1 egg, slightly beaten 1 t curry powder 1/2 lb carrots, chopped 1/4 tsp salt 1/2 c flat beer 1 egg white Combine flour, salt, egg, 1 tablespoon of vegetable oil and beer to make a smooth batter. Cover with plastic wrap for several hours at room temperature, the longer the better. (It can also be refrigerated overnight). Stir in curry powder. Beat egg white until stiff and fold it into batter. Gently fold in carrots. Drop large spoonfuls of mixture into 375-degree vegetable oil, and cook about one minute on each side. The oil doesn't need to be more than one inch deep for this. Remove fritters with slotted spoon, and let them drain on paper towels. Serve hot. Makes four servings. Orange Carrots 12 sm carrots, washed & peeled 2 tbsp butter 1/4 c sugar 1 tbsp cornstarch 1/2 tsp salt 1/4 c orange juice 1 tbsp lemon juice Cook carrots in small amount of salted boiling water until tender. Drain. Melt butter in saucepan. In bowl, combine sugar, cornstarch, and salt. Gradually add orange juice and lemon juice. Pour into melted butter and cook over moderate heat, stirring constantly until thickened. Pour sauce over carrots. Serves 4. Pickled Tarragon Carrots 16 oz carrots 1/2 c tarragon vinegar 1 t dried tarragon leaves, crushed 1 tb oil 1/4 tsp pepper Heat 2 quarts of water to boiling. Add the carrots and cook for 3 minutes. Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots and immediately stir into the mixture in the bowl. Cover and refrigerate for 24 hours, stirring once. Roasted Carrots 1 lb carrots 2 c water 1 t sugar 1/2 t salt 1/4 c melted butter 1/2 c crushed cornflake crumbs Cook carrots, sugar, salt in water until tender, drain and cool. Dip into butter and then in crumbs. Place on greased baking tray and Bake in 350 oven 10 - 12 min. Sweet-Sour Carrots 16 oz cooked, sliced carrots 1 green pepper, diced 1 onion, diced 1 can tomato soup 1 cup sugar 1/2 cup vinegar 1/2 cup vegetable oil 1 teaspoon pepper 1 teaspoon salt 1 teaspoon dry mustard Combine carrots with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days.   Spicy Braised Carrots 4 c carrots, julienned 1 c red onions, diced 1 c green bell pepper, finely chopped 2 tsp oil 1 cl garlic, crushed 1/4 inch ginger root, grated 1/2 c hot water 1 t curry powder pinch dried orange peel salt and pepper to taste juice of 1 lime Parboil carrots for 5 minutes, drain well. Meanwhile, braise onions and green pepper in oil with garlic and ginger in wide shallow pot until vegetables are soft. Stir often and rapidly. Turn heat to low. Combine hot water, spices and lime juice. Slowly add the carrots and water to the onions. Cover the pot and simmer for about 30 minutes or to desired tenderness. Zesty Carrot Bake 1 lb carrots, sliced 2 tb minced onion 3/4 c mayonnaise 1/3 c water 1 tb prepared horseradish 1/4 tsp pepper 1/2 c dry bread crumbs 2 tb butter or margarine, melted 1/2 c shredded sharp cheddar cheese On stovetop or in a microwave oven, cook carrots until tender. Place in a 1 qt baking dish; set aside. In a small bowl combine the next five ingredients, mix well. Pour over carrots. Combine bread crumbs and butter, sprinkle on top. Bake, uncovered, at 350 degrees for 25-30 minutes. Sprinkle with cheese. Return to the oven for 2-3 minutes or until the cheese melts.

CAULIFLOWER Cauliflower Gratin 10 c water 1 c milk 2 tsp salt 2 cauliflower heads, cut into flowerets 3 tb olive oil 1 tb lemon juice 1/2 ts dijon mustard 1/4 c fresh bread crumbs 1/4 c parmesan cheese, grated Bring water, milk and salt to boiling in large saucepan. Add cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the cauliflower under cold running water to stop cooking. Coat jelly-roll pan with non-stick cooking spray. Arrange cauliflower in single layer on pan. Combine oil, lemon juice and mustard in blender. Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread crumbs and Parmesan cheese. Bake on upper shelf of preheated 350 deg.F oven for 45 minutes or until crisped and heated through. Serve hot or warm. Cheddar Cheese and Cauliflower Soup 4 tb butter 3 md carrots, diced 3 md celery stalks, diced 1 md onion, minced 3 tb flour 1 1/2 c chicken broth 1/2 sm cauliflower, cut into florets 8 oz mild cheddar cheese, grated extra cheese for garnish (1/2 cup) 1 1/2 c half-and-half 1/4 tsp cayenne pepper salt NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese. Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flour is incorporated into the butter, about 1 minute. Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half- and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste. To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately. Cauliflower with Fresh Tomatoes and Basil 1 tbsp olive oil 4 green onions 6 med ripe tomatoes - skinned,      seeded and quartered salt and black pepper 2 tbsp fresh basil leaves, torn 1 large cauliflower, cut into florets fresh basil, to garnish Heat the oil in a pan and add the onions and tomatoes. Cook for 1-2 minutes. Stir in the seasoning and basil and cook for 1-2 minutes. Meanwhile, cook the cauliflower in boiling, salted water for 4-5 minutes until almost tender. Drain well. Arrange the vegetables on a serving plate and garnish with fresh basil. Microwave Cauliflower Pick-Ups 1 sm head cauliflower 1/3 c butter or margarine 1/4 c dry bread crumbs 1/4 c grated parmesan cheese 1 ts tarragon leaves, crushed 1 ts paprika 1/2 tsp salt 1 ds pepper Wash cauliflower and pat dry. Separate into flowerets. Microwave butter in a small dish until melted. Combine remaining ingredients in plastic bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs and shake to coat evenly. Repeat with remaining cauliflower. Arrange in single layer in 12x8" glass baking dish. Microwave, covered, with a paper towel on high for 4-1/2 to 5-1/2 minutes. Cauliflower & Cheese 1 cauliflower, cut into pieces 2 md onions, chopped 1 lb fresh mushrooms 2 tb butter 1/2 c bread crumbs 3/4 c parmesan cheese, grated Place cauliflower in a steamer and steam to desired tenderness, about 10-15 minutes. In a frying pan, saute onions and mushrooms in butter until brown (about 5 minutes). Remove from heat and stir in the parmesan and bread crumbs. Mix well. Put the steamed cauliflower in a baking dish and toss with the mixture in the frying pan. Bake for 4-5 minutes at 350 degrees F. Cream of Cauliflower Soup 2 1/2 c cold water 1 can chicken broth 6 c cauliflower flowerets 1/3 c instant nonfat dry milk 1 tb flour 1/8 ts ground nutmeg 1/4 ts white pepper minced fresh parsley lemon wedges Combine water & broth in a large saucepan; bring to a boil. Add cauliflower; return to a boil. Reduce heat & cook 10 min. OR until tender. Remove cauliflower from broth, reserving broth. With knife blade in processor, add cauliflower. Pulse 8 to 10 times OR until cauliflower is finely chopped, but not pureed. combine milk powder, flour, nutmeg, & pepper; add to reserved broth, stirring well with a wire whisk. Add chopped cauliflower & bring to a boil; reduce heat & simmer 15 min. OR until slightly thickened. Ladle soup into 6 individual bowls; garnish with minced parsley If desired. Serve with lemon wedges. Cauliflower Fritters 1 cauliflower, cut into flowerets 3 oz dried breadcrumbs 1 1/2 oz parmesan cheese, grated 1 tb fresh parsley, chopped salt and pepper 2 eggs, beaten SAUCE 1/2 oz butter 1/2 oz plain flour 10 oz milk 1/2 tsp prepared mustard 2 oz cheddar cheese, grated 1 pinch cayenne pepper Parboil cauliflower in a saucepan of boiling, salted water for 4-5 minutes, drain well. In a bowl mix together breadcrumbs, Parmesan cheese and parsley and season with salt and pepper. Dip cauliflower flowerets in beaten egg, then coat in breadcrumb mixture. Put on serving plate and set aside until ready to cook in hot oil. To make cheese sauce, melt butter in a small saucepan, stir in flour and cook for 1 minute. Remove from heat and add milk slowly. Bring to the boil, stirring, then simmer for 2 minutes. Stir in mustard, cheese, cayenne and season with salt and pepper. Serve hot. Cauliflower With Ground Beef 1 c ground beef 1/2 onion, minced 1/2 md cauliflower head salt 1 tb soy sauce 3/4 c water 3 tb oil 1 1/2 tb corn starch, dissolved      in 1/2 c water Slice cauliflower into 1/4" thick slices. Place oil in wok and heat to smoking point. Add ground beef and onion to it. Stir fry meat until it is browned, (about 3 minutes). Add cauliflower, salt, soy sauce and 3/4 cup of water. Cover wok and cook ingredients a full 10 minutes. Lift cover up occasionally to stir cauliflower so all of it will cook uniformly. Stir up corn starch solution, add to mixture, stir thoroughly. NOTE: Pork or chicken may be substituted. Cauliflower With Onion & Tomato 1 md cauliflower, broken into florets 1 md onion, chopped 1 2" piece ginger, grated 7 tb water 5 tb vegetable oil 6 garlic cloves, chopped 1 tsp cumin 1 tsp coriander 2 sm tomatoes, peeled & chopped 1/2 tsp turmeric 1/8 tsp cayenne, or to taste 1 fresh green chili, chopped 1 tb lemon juice 1 1/4 tsp salt Soak cauliflower florets in water for 30 minutes & drain. Blend ginger & onion along with 4 tb water until smooth. Set aside. Heat oil in a skillet over medium heat until hot. Stir-fry garlic until it turns medium brown. Put in the cauliflower florets & stir-fry for 2 minutes. Remove the cauliflower with a slotted spoon & put in a pot. Fry the paste from the blender for 1 minute. Add cumin, coriander & tomatoes. Stir-fry until it changes colour, reducing heat if necessary to prevent burning. Add turmeric, cayenne, green chili, lemon juice & salt. Sprinkle with water if necessary to prevent sticking. Turn heat to low. Return cauliflower to skillet with whatever liquid may have collected as it drained. Mix gently. Add 3 tb water & bring to a simmer. Cover & cook over gentle heat for 5 to 10 minutes. The cauliflower should be just done. Remove lid. Cauliflower With Potatoes 1/2 lb potatoes 1 lb cauliflower florets 5 tb vegetable oil 1 tsp whole cumin seeds 1 tsp ground cumin 1/2 tsp coriander seeds, ground 1/4 tsp tumeric, ground 1/4 tsp cayenne pepper 1 fresh green chili, chopped finely 1/2 tsp roasted cumin seeds ground 1 tsp salt pepper to taste Boil the potatoes in their jackets and allow them to cool completely. (Day old cooked potatoes that have been refrigerated work very well.) Peel the potatoes and cut them into 3/4 inch cubes. Break up the cauliflower. Soak the florets in a bowl of water for 30 minutes. Drain. Heat the oil an a large, (preferably non-stick) frying pan over a medium flame. When hot, put in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds. Put in the cauliflower and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low and simmer for about 4-6 minutes or until cauliflower is almost done but still has a hint of crispness to it. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roast cumin, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir gently as you do so. Reheats well. Cauliflower With Vinegar Sauce 1 onion, chopped 2 garlic cloves finely chopped 1 c green bell pepper, chopped 1 1/2 tsp olive oil 3 1/2 c cauliflower florets 3 tb vegetable or chicken stock 3 tb white wine vinegar 2 tsp paprika 1 tsp cumin, ground 1/4 tsp salt Saute the onion, garlic & bell pepper in oil for 3 minutes. They should all be slightly softened. Add the rest of the ingredients, cover & simmer until the cauliflower is tender, no longer than 10 minutes. Serve immediately. Cauliflower-Bean Salad 16 oz Italian dressing 2 tb sugar 1 tsp dry mustard 4 lg garlic cloves; crushed 2 16 oz cans french style green beans 2 cans red kidney beans; rinsed and drained 1 c green onions 1/2 c fresh parsley; chopped 1 sm head cauliflower; coarsely chopped lettuce for garnish Mix the dressing sugar, mustard and garlic in a large glass or plastic bowl, blending well. Add the green beans, kidney beans, onions, parsley, and cauliflower and toss to coat. Cover and refrigerate about 3 hours or until well chilled, stirring occasionally. Just before serving, drain the salad. Line a salad serving bowl with lettuce leaves and spoon the salad onto the lettuce. Cooked Cauliflower Broccoli Salad 16 oz cooked cauliflower 16 oz cooked broccoli 6 tb vegetable oil 4 tb sour cream 2 tb vinegar 1/2 tsp salt fresh ground pepper to taste pinch of sugar Set cauliflower and broccoli aside. Mix remaining ingredients in a jar, cover and shake vigorously. Combine with vegetables, toss gently. Cover and refrigerate several hours. Baked Cauliflower And Mushrooms 3 cups cauliflowerets 1 cup chopped mushrooms 1 tb olive or vegetable oil 2 tsp lemon juice 2 tsp cider vinegar 1/2 tsp salt 1/4 tsp pepper 2 cloves garlic, chopped 1/3 cup chopped green onions Heat oven to 350 F. Spray 9-inch square baking dish, with nonstick cooking spray. Mix all ingredients except green onions. Spread evenly in baking dish. Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions. Italian Cauliflower 1 cauliflower, broken into flowerets 3 tb olive oil 1 clove garlic; minced 1/2 tsp salt 1/2 c tomato juice 1 tsp chopped parsley 2 tb grated parmesan cheese Heat pressure cooker. Add oil; saute garlic and caulifloweretts. Add salt and tomato juice. Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes. Cool pressure cooker at once. Sprinkle parsley and cheese over cauliflower. Makes 4-6 servings. NOTES : Cook no longer than the two minutes in recipe. Cauliflower is perfectly done. Egg Topped Cauliflower 1 md cauliflower 4 c water 1 t salt 3 tb butter 1 egg, hard cooked, chopped 1 t parsley, minced Trim cauliflower of large outer leaves, leaving small tender leaves. Cut deep cross in center of stalk. Bring salt and water to boil in 4 quart saucepan. Add cauliflower, stalk down. Simmer uncovered 2 minutes, then cover and simmer until crisp tender, about 10 to 12 minutes. Lift to colander to drain well. Put in heated serving dish. Pour hot butter over and sprinkle with egg and parsley.

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