Not always, but recently, I've become carrots biggest fan. Cheap, cheerful, and organic. Carrots just take a little creativity to get away from everyday steamed or roasted carrots.
My solution? Grate them!
It is extra easy and quick with a food processor, and it takes just the wink of an eye for the carrots to cook. The best part is how they make this beautiful orange oil, and it's beyond delicious too.
Grated carrots are an easy way to eat fewer noodles, less meat, and more vegetables.
I tend to like my grated carrot creations with XO sauce. Thanks J&C! Sriracha is hip too.
A little meat, a little extra cilantro, cucumber, and green onions never hurt much either. I had these Vietnamese-esque beef and pork kebab type bits in the freezer. It made for quite the perfect pairing!
Vietnamese-esque Lemongrass Kebabs
2 pounds ground beef
2 pound ground pork
2 eggs
1/2 cup water
4 cloves crushed garlic
1/2 cup finely chopped onion
10 leaves fresh mint, finely chopped
2 tbsp finely chopped lemongrass (tender parts)
2 tbsp finely chopped cilantro
salt and pepper
1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Line a large cookie sheet with parchment paper.
3. Lightly beat the eggs. Combine all the ingredients.
4. Shape the meat into patties, or kebab shapes.
5. Bake until the internal temperature of the meat is 170 degrees F, or approximately 20-25 minutes. Enjoy!
Carrot Noodles
1 tbsp extra virgin olive oil
5 carrots (preferably organic)
1 red pepper
1 tbsp freshly ground ginger
1/3 cup miso paste
2 tbsp finely chopped cilantro
16 oz, 454g, wide rice noodles
(optional serving accompaniments - green onion, thinly sliced cucumber, chopped cilantro, XO sauce or sriracha)
1. Boil a large pot of water, and cook the noodles according to package directions. Drain.
2. Clean the ends off the carrots, and section the red pepper. Using a food processor with grating attachment, grate the carrot and red pepper.
3. Heat the olive oil in a skillet. Add the carrots and bell pepper. Let sizzle for a couple minutes, until a nice orange oil appears. Stir in the ginger.
4. Whisk the miso with a 1/2 cup of water, and add to the carrot mixture.
5. Turn off the heat. Add the cilantro and the noodles. Enjoy!
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3 comments:
WEIRD - I have these Vietnamese-esque beef and pork kebab type bits in my freezer too!!
Carrot noodles! What a great idea! I can't believe i've never thought of that! The noodles and the kebabs look like they'd go so well together! How large did you grate the carrots?
You mentioned using XO sauce with grated carrots, how do you cook them when you do that?
~Nancy Lewis~
Carrot noodles! What a great idea! I can't believe i've never thought of that! The noodles and the kebabs look like they'd go so well together! How large did you grate the carrots?
You mentioned using XO sauce with grated carrots, how do you cook them when you do that?
~Nancy Lewis~
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