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Ingredients: 1/2 Pound(s) Carrots 8 small Mint leaves 1 Lovage leaf 2 Teaspoon(s) Virgin olive oil 1/2 Teaspoon(s) Cumin seeds 2 1/2 Cup(s) Water 1 Tablespoon(s) Champagne vinegar Directions: SCRAPE THE CARROTS and slice them into pieces 2- to 3-inches long. Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths. All the pieces should be about the same size. Tear or chop the herbs. Warm the oil with the cumin seeds and green herbs for a few moments to bring out their fragrances; then add the carrots and toss them in the oil. Add a few pinches of salt, the water, and the vinegar; bring to a boil. Lower the heat, and simmer until tender, about 40 minutes. By this time, the liquid should have reduced to almost nothing, leaving the carrots nicely glazed. If the pan becomes dry before the carrots are done, add more water in 1/4- or 1/2-cup increments until they are sufficiently tender. When done, season with pepper and serve with a garnish of fresh herbs.
Check some related videos Similar recipes: Lisa escamillo chicken cacciatore, veggie style Combine all ingredients (spices to taste) in large pot. Add chicken pieces and simmer for one hour or until chicken is tender. Serve with cooked pasta. Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1 VEGETABLES EXCHANGE Yum! This is my own Country-style chicken kiev Combine 1st six ingredients. Dip chicken in butter and set remaining butter aside. Roll chicken in crumb mixture. Place in greased casserole dish. Bake at 375 degrees for 45 minutes. At end of baking time, combine butter with wine and parsley and pour ove Lentils and carrots with marjoram Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, about 8 minutes. Add carrots and garlic and stir 2 minutes. Add lentils, then 2 cups of broth. Cover and simmer until lentils are just tender and broth is ab Mashed potatoes with parsnips and carrots Cut potatoes and parsnips into 2-inch pieces. Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter. St Grilled chicken moroccan style Whisk first 8 ingredients in large glass baking dish. Add all the chicken; turn to coat. Cover with plastic wrap; chill 4-6 hours. Prepare grill (medium heat). Place marinade-coated chicken on grill. Grill chicken until just cooked through, occasional Black or pinto beans & chicken, southwestern style In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red peppe Spinach cooked in a bihari style This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the Isicia omentata (a kind of roman burgers) Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them. Put them into baking foil and grill them together with caroenum. Cheese fondue, american style Heat cheese soup in fondue p ot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly Honey glazed carrots Preheat oven to 325 degrees F. Lightly grease the bottom of a 9x13 inch baking dish. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper. Bake for 45 minutes, or until tender. Turn oven off Chicken pie, great northern style In a large stew pot, cover chickens with cold water. Add onion slices, parsley, and sage. Slowly bring to a boil over medium heat, then simmer until meat is about ready to fall from bones, about 1 - 1 1/2 hours. Separate meat from the bones, ret Steamed baby carrots Cook carrots in steamer basket over simmering water in covered saucepan for 8 to 10 minutes, until tender. Transfer carrots to bowl. Toss with butter, lemon rind, lemon juice, dill, salt, and pepper. Serve immediately. Spiced somerset carrots Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid i Anise carrots 1. Cook carrots in salted water until tender. Drain. 2. Saute onion in 2 tbs. of butter until soft. 3. Return carrots to saucepan. Add remaining butter, anise and orange juice. Season with salt and pepper. 4. Cook over medium heat until butter h New american peas & carrots Bring a saucepan of water to a boil. Add the carrots and simmer 7 minutes. Drain, rinse under cold water and drain again. (As I mentioned, I just steam the carrots in peas in the pot on top of each others it saves pots and time). Meanwhile, bring another Haroseth (haroseth afghani style) This recipe is enough for 10 persons, who will use it at Seders & lather it on homemade matzoh. 1. Mix everything together & serve at Seders. Gingered carrots Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove fro Old style enchiladas * 1-2 cups of oil for cooking corn tortillas. ~--------------------------------------------------------------------- ~-- Brown ground beef and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney b Vegan scalloped style potatoes Boil water and cook potatoes until semi soft ( easy to cut and will bake faster). Preheat oven to 400 C. While potatoes are boiling melt vegan margarine on med/low in sauce pan. Once margarine is melted stir in flour and garlic powder to make a paste. Lemon asparagus & carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold w Cajun-style red beans & brown rice them last, to taste, if you can't tolerate the spicy heat.) Wash beans and then soak for 12 hours. (I never soak beans and never have any gas unless I eat them with milk.) Drain water. Fill a large pot with beans; add water to 1/2 inch a Gujerati-style green beans - gujerati sem Trim the beans and cut them into 1 inch lengths. Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes or until they are tender. Drain immediately in a colander and rinse under cold, running water. Set aside. Carrots with olives and twenty cloves of garlic PRESSURE COOKER: 1. Heat the oil in in the cooker and saute the onions and garlic until the onions are soft, about 2 minutes. 2. Add the stock (watch for sputtering oil!) and bring to the boil. Add the carrots, rosemary, olives and salt. 3. Chicken hawaian-style 1. place the pressed garlic under the skin of the chicken. sprinkle with salt and pepper 2. in a separate bowl, mix the rest of the ingredients and pour over chicken. 3. bake in a preheated oven for 40-60 minutes. from time to time smother the sauce over Missouri style ribs Combine salt, sugar, cumin, pepper, chili and paprika tomake bbq rub. Rub thoroughly with mixture. Place ribs on baking sheets and cook in 180x oven hours. Do not turn, slow cooking infuses spices. Remove from oven. (Ribs may be covered and ref German style beef roast Preheat oven to 325F. Trim fat from meat. Place meat in 4-quart Dutch Oven. In medium bowl, combine beer and ketchup. Pour over meat. Cover and bake about 2 1/2 hours or until meat is tender. Transfer to serving plate; cover and keep wark. For sauc Greek-style pork loin roast Place pork loin in large ziplock bag. Combine remaining ingredients; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade, discard marinade. Place pork over drip pan on grill. Grill over indirect heat in covered grill until Lemon asparagus and carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium 238mg Potassium . Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till c Scandinavian-style potatoes Preheat oven to 450°; oil a large glass baking dish. Peel and cut (in half lengthwise) potatoes. Place each half, cut side down, on a cutting board. Arrange two chopsticks on both sides of potato and thinly slice across the potato. (The chopsticks keep yo Jalepeno-cheese dip - texas style For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~-------------------------------------------- Italian carrots Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan. Cover with water. Bring to a boil, cover, and simmer until the carrots are crisp yet tender, about 5 minutes. Drain and discard the garlic. Arrange on a platter. Sprinkle Far eastern-style fritters In a large bowl, combine eggs, flour, soy sauce, baking powder, Worcestershire sauce, and salt, beating until smooth. Stir in bean sprouts, shrimp, mushrooms and onion soup mix. Add green onion and cucumber, mixing well. Drop batter by teaspoonful Ants on the hill (chinese style beef) Before you start:Mix binder ingredients in cup or small bowl until smooth.Set aside.Mix marinade ingredients together in medium bowl until smooth. 1. Add beef to marinade in bowl and blend well.Set aside. 2. Spread fried cellophane noodles evenly Red snapper veracruz style * Use large Red Snapper or other fish fillets cut into 6 serving pieces in this recipe. ** The pimento-stuffed olives should be sliced. *** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and cut into strips. Slieve na mbam carrots (traditional irish dis Trim and wash the carrots and halve lengthwise. Melt butter over med. heat. Add milk, season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks. Reheat but do not boil, stirring c Smothered chicken creole style Sprinkle chicken with salt and pepper on both sides. Select a black iron skillet large enough to hold the chicken comfortably when it's spread out. Fold wings under to secure them. Melt the butter in the skillet and add the chicken, skin-side down. C Iced tea southern style Put water on to boil in a kettle. Slice part of the lemon, de-seed and place the slices into the container. Depending on taste, a slice or two should do. Place the sugar on top of the slices in the container, along with the tea bags (up to 6 are recomm Quick spanish style dressing Cook the Quick Brown Rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan. Bake at 300 F. Thai-style marinade Combine all ingredients in a bowl. Makes about 1-1/4 cups Sweet and sour carrots Cook carrots until crispy tender. Drain off water. Toss with pepper and onion and set aside. In saucepan, combine tomato soup, oil, sugar, vinegar, mustard and Worcestershire. Heat until boiling. Pour over carrots, pepper and onion and stir. Indian style lemonade Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 from: Mark Satterly Spaghetti alla marinara ( spaghetti, sailors style) Heat oil in a frying pan over medium heat with the garlic and red pepper. When garlic is golden, remove pan from heat and allow to cool a bit. Add tomatoes, crushing them slightly. Add parsley, basil, and salt and cook over low flame about 30 m Dilled carrots Cook, carrots, covered, in one inch of boiling water 3-4 minutes until tender-crisp. Place in jar. In small saucepan, bring remaining ingredients to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in fridge. Per serving: 2g Carrots glacees Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir Japanese-style dressing Vary the amount of ginger to your taste Chicken guadalajara style Place the chicken in a large pot or Dutch oven and cover with cold water. Add the onion, garlic, 1 tablespoon of the salt and the pepper and parsley. As soon as the water comes to a boil, lower the heat and cook, covered, for 35 minutes or until t Glazed carrots Cut the carrots into 2" long pieces. Then cut each piece lengthwise into quarters. In a large saucepan with a tight-fitting lid, bring about 1" of water to a boil. Place the carrots in a steamer basket and set the basket in the saucepan, makin Stuffed peppers -- thai style Cut the tops off the peppers, seed them & set aside. Mix together the filling ingredients thoroughly & stuff into the peppers. Place them in a shallow baking dish & bake them in a preheated oven at 350F for 30 minutes. Or steam o Corn bread mexican style Preheat oven 350. Grease and flour 8 inch round baking pan. Beat eggs and oil together in a large bowl until they are well blended. Drain and chop chiles and trim the corn away from cob <if using fresh>. Add chiles, sweet corn, and sour cre Tortilla ranch style Layer vegetables on tortilla. Sprinkle dressing over vegetables. Add Swiss cheese and turkey. Roll up. Eat cold or microwave brifly. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MILK EXCHANGE + 1 VEGETABLE EXCHANGE + 1 LOW-MEAT EX