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Quick and Easy Noodle Bowl Recipe

Ingredients

  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots

Directions

  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.

Spicy Asian Beef & Snow Pea Soup Recipe

Ingredients

  • Vegetable oil cooking spray
  • 1 lb grilling steak
  • 1 cup whole baby carrots, cut into thin strips
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger root
  • 1 box Beef Broth
  • 1 tbsp reduced sodium soy sauce,
  • 1/4 tsp red pepper flakes
  • 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt

Spicy Asian Beef & Snow Pea Soup Recipe

Directions

  1. Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Slow Cooker Chicken and Lentil Stew Recipe

It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.

Ingredients

  • 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, peeled and chopped, or 2 baking potatoes
  • 4 cloves of garlic, minced
  • 1 handful freshly chopped mushrooms
  • 1 cup lentils, green, black beluga or French Du Puy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 to 2 bay leaves
  • 5 cups water
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp chopped rosemary or thyme

Directions

  • Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
  • Stir in peas, corn and herbs just before serving.

Mushroom Cheeseburger Soup Recipe

Ingredients

  • 1 lb extra lean ground beef
  • 1 onion, chopped
  • 2 celery ribs, diced
  • 4 medium carrots, sliced
  • 4 potatoes, quartered and sliced 
  • 2 cloves garlic, minced
  • 1 lb mushroom, sliced
  • 1/2 -1 teaspoon  red pepper flakes
  • salt and pepper to taste
  • 1/3 cup ketchup
  • 2 tablespoons mustard, Dijon
  • 8 cups good quality beef broth
  • 2 tablespoons butter
  • 2 heaping tablespoons flour
  • 2 cups  milk
  • 2 cups old cheddar cheese, grated
  • crisp bacon, crumbled
  • Dill pickles

Directions

  1. In a large pot, brown ground beef until the pink is gone with the pepper flakes and salt and pepper.
  2. Add all the vegetables except the garlic and cook until the vegetables have softened and cooked down. 
  3. Add beef broth and garlic and cook about 20 minutes or until the potatoes and carrots are tender. 
  4. Make a cheese sauce in a separate pot by melting the butter, adding the flour to make a roux, adding the milk. Cook for a few minutes until thickened. Add the cheese and when it is melted add it to soup. 
  5. Top with crumbled bacon and chopped pickles into each individual bowl, or eat it along side of the soup. The pickles for our family is a must, we love it, it just adds another layer of flavor and crunch.