Posts tagged ‘Carrots’

Brown Rice Bowls with Roasted Carrots, Crispy Kale, and Fried Eggs

We’ve been eating a lot of greens this month since they’re available in cheap abundance right now. We’re getting tired of them, honestly. But the crispy kale in this recipe reminded us of seaweed, and the entire recipe felt like we were eating a variation of Korean bibimbap. Thanks, Lingonberry Jam, for the recipe!

We made a rice cooker full of mixed grains and used them in place of rice in this recipe.

  • 1 cup rice + water needed for cooking
  • salt
  • freshly ground black pepper
  • 5 carrots, peeled and sliced into pieces about three inches long by 1/2-inch thick
  • about 1/3 cup olive oil, divided
  • 2 tsp. za’atar
  • 8 ounces kale, stemmed and sliced into 1-inch thick strips
  • 2 Tbs. red or white wine vinegar
  • 1/2 small shallot, minced
  • 4-6 large eggs
  1. Preheat oven to 375 F.
  2. Start rice or mixed grains in the rice cooker.
  3. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss carrots, 1 TBSP olive oil, za’atar, 1/4 tsp salt, and 1/8 tsp black pepper. Spread carrots out evenly on the sheet and cover tightly with another piece of foil. Bake on the upper oven rack for 20 minutes.
  4. While carrots are roasting, toss kale with 1 TBSP oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. When the carrots have finished roasting for 20 minutes, remove the foil and spread the kale evenly on top of the carrots. Return the baking sheet to the oven, uncovered, and roast the vegetables for 15-20 minutes, or until the kale is crispy.
  5. To make the vinaigrette, whisk together vinegar, shallot, and 3 TBSP oil in a small bowl. Season with salt and pepper to taste.
  6. Evenly divide the rice into four bowls. Top the rice with roasted vegetables and drizzle each portion with a tablespoon or so of the vinaigrette. Cover the bowls to keep them warm while you fry the eggs.
  7. Crack the eggs into a small bowl and sprinkle with salt and pepper. Heat 1 tsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Carefully slide the eggs into the skillet, cover, and cook until your desired doneness is reached, about 2-4 minutes. Top each rice bowl with a fried egg, and serve. We made a few extra eggs for those who wanted more.



January 20, 2017 at 8:52 pm Leave a comment

FUSION: Savory Beans

An adapted recipe from The Allergy Self-Help Cookbook. Serve these beans over rice, and you will be happy.

4 TBSP olive oil
2 cups chopped onions
2 large ribs celery, thinly sliced
4 carrots, thinly sliced
2 TBSP Bragg’s Liquid Aminos
4 tsp dried basil
2 tsp dried oregano
4 cloves garlic, crushed
dash of ground red pepper
1 cup chopped fresh parsley
4 cups (or two 15-oz cans) cooked kidney beans (or pinto beans)
4 TBSP water
2 cups chopped tomatoes

1. In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook for 12 minutes or until tender.
2. Stir in the Bragg’s, basil, oregano, garlic, red pepper, and 1/2 cup of the parsley.
3. Add the beans, water, and tomatoes. Cover and cook for 10 minutes or until heated through. Top with remaining parsley and cook for 2 more minutes. Serve!

March 19, 2010 at 8:07 pm Leave a comment


I didn’t know that deviled eggs originated in the Midwest, just like me! We ate a dozen of these eggs during one of our Friday night get-togethers this last fall. This variation adds a surprising ingredient to the mix.

1. Boil and cool 6-7 eggs. Cut them in half and place the cooked yolks in a mixing bowl.

2. Create filling by combining the eggs yolks with:

3 TSBP mayonnaise
1/4 cup carrot puree
1/8 tsp salt
3/4 tsp mustard
dash of black pepper
dash of cayenne pepper

3. Squeeze the filling back into the patiently waiting egg whites. Sprinkle with paprika. Set them on the table and try not to eat all of them at once.

February 9, 2010 at 12:53 pm Leave a comment

FUSION: Lentil/Miso Soup

1 cup lentils
5-5 ½ cups water
2 TBSP oil
½ cup sliced onions
½ cup sliced carrots
¾ cup chopped celery
1 clove garlic, crushed
3 ½ TBSP miso creamed with ¼ cup water
2 TBSP butter
½ tsp oregano, thyme, or rosemary
dash of black pepper
1 TBSP parsley

1. After soaking overnight, cook lentils in the water by simmering them for two hours.
2. Sauté onions, carrots, celery, and garlic in oil. Add ¼ cup water, cover and simmer for 10-15 minutes until water is gone.
3. Stir miso, butter, spices, and vegetables into lentils. Cover and allow to stand for at least 10 minutes.

From a tofu/soyfoods cookbook

June 20, 2008 at 11:53 pm Leave a comment

WORLD: Autumn Vegetable Soup

Another recipe from Simply in Season.

½ cup onion, chopped
2 cloves garlic, minced
½ cup each kale, cabbage, carrots, red or green sweet pepper, chopped
½ tsp each salt, dried basil, dried oregano
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
¾ cup cooked beans
½ cup corn
2 tsp dried instant barley
2 tsp alphabet or orzo pasta
½ cup tomatoes
1 TBSP fresh parsley

1. In soup pot, sauté onion in 1 TBSP olive oil over medium heat until soft. Add garlic and sauté 1 minute.
2. Add kale, cabbage, carrots, peppers, salt, basil, oregano, and pepper. Sauté a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.
3. Add broth, tomato juice, beans, corn, barley, and pasta. Bring to a gentle boil and simmer about 15 minutes.
4. Add tomatoes and parsley. Simmer another few minutes.

February 6, 2008 at 10:56 pm Leave a comment

ITALIAN: Spring Butterflies

Something new. I’m not a big asparagus fan, but I loved this recipe.

1 lb farfalle pasta
3 TBSP Earth Balance margarine
2 TBSP finely chopped onions
8 oz asparagus, 1/2″ diag. slices
2 carrots, peeled, 1/4″ diag. slices
2 tsp chopped fresh thyme
2 cups stock
1 cup frozen peas
1/4 cup chopped fresh basil
1 tsp salt
grated parmesan cheese

1. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
2. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened.
3. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute.
4. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Mix with pasta and top with parmesan cheese.

May 2, 2007 at 5:30 pm Leave a comment

ITALIAN: Grilled Vegetables over Rice

I would call this my first grown-up recipe—the first day I made it and ate it was the first day that I had eaten vegetables and truly enjoyed them. It was the beginning of my recovery from my childhood hatred of vegetables.

1 green bell pepper, cut into wedges
2 carrots, thinly sliced
1 cup yellow summer squash, sliced
1 small onion, cut into wedges
2 garlic cloves, thinly sliced
1 ½ tsp olive oil
1 ½ tsp fresh oregano, chopped, or ½ tsp dried oregano
1 ½ tsp fresh basil, chopped, or ½ tsp dried basil
¼ tsp salt
1 large tomato, cut into eight wedges
1 cup cooked cannellini beans
4 cups cooked brown rice

1. Prepare and cut vegetables. The vegetables should be approximately the same size so that they are done at the same time. The carrots should be very thin so they will be cooked enough in 10 minutes. Combine in mixing bowl all ingredients, except the tomatoes, rice, and beans. Toss vegetable mixture lightly to glaze the vegetables with olive oil, herbs, and salt.
2. Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes; stir tomatoes and beans into vegetable mixture. Baste with additional marinade and broil for 5 additional minutes, or until vegetables are tender and lightly browned. Tomatoes and beans should be just warmed. If you prefer the tomatoes softer, add at the beginning of the 10 minutes.
3. Serve roasted vegetables over a bed of rice.

From More Choices by Cheryl D. Thomas Peters

March 16, 2007 at 12:28 pm Leave a comment

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