These carrot fries are a super delicious, super healthy snack. I have to admit that I used leftover carrots from our Thanksgiving dinner, so my fries did not come out quite as crisp as fresh carrots would have. However, it was a great use of the leftover carrots, and it gave me a good idea of what the texture of the baked carrot would be. Try to grate your parmesan into a fine “powder”, if possible. I think that it would have coated the carrots better than my example here. We found that the Dipping Sauce was way too salty for us (I would cut the amount o garlic salt to at least one-half teaspoon). You can substitute Ranch dressing or try to adapt the recipe for the sauce to your taste. Perfect as a snack or served as a side.
GARLIC PARMESAN–BAKED CARROT FRIES (Serves 4)
Ingredients (Dipping Sauce)
- Preheat oven to 400°F.
- Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
- In a large bowl, mix ingredients with carrot sticks.
- Spread on a baking sheet.
- Bake for 15-20 minutes (depending on how crispy you want them).
- Allow to cool for 5 minutes. Enjoy!
~ Buzzfeed.com ~
Here is a perfect recipe for the weekend after Thanksgiving. It involves a homemade turkey broth, so I suggest that you approach this one in stages. Make the broth and prep the potato patties one day, and finish up the next. A super way to use the turkey carcass and some of the leftover veggies, potatoes, and gravy.
NEXT-DAY TURKEY SOUP WITH MASHED POTATO POLPETTI (Serves 6-8)
Ingredients: Mashed Potato Polpetti (Patties)
- Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
- Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)
- Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
- In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
- Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
- Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
- To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.
- Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.
~ FoodNetwork.com/recipes/Michael-Chiarello ~
Negimaki is a Japanese dish that is usually make with marinated strips of beef wrapped around scallions (negi). Here we substitute chicken for the beef to make this wonderful teriyaki delight. I cut boneless chicken breasts into cutlets and then flattened them into workable pieces. I was more than a little excited to use our new offset meat pounder (pictured below). I’m not quite sure how I lived all of these year without it!! You make a homemade teriyaki sauce by combining soy sauce, mirin (sweetened sake) and garlic. If you don’t have mirin, you can substitute half honey and half water. Just bring the mixture, along with the scallions, to a slow simmer. Remove the scallions and roll them up in the cutlets. Once you have brushed the rolls with toasted sesame oil you are ready to pop them on the grill for about 15 minutes. The flavor that it yields is out of this world. The mirin brings the sweetness, the soy adds the savory component, and the sesame oil provides just a little depth of flavor. We recommend that you reserve a bit of the teriyaki for dipping. Served here with Basque Salad.
Chicken Negimaki (Serves 4-5)
- ½ cup soy sauce
- ½ cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
- 1 tablespoon minced garlic
- 1 bunch scallions, trimmed but left whole
- 1 ½ pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/8-inch thickness and blotted dry
- freshly ground black pepper
- Sesame oil as needed
- Lemon or lime wedges
- Put soy sauce, mirin, garlic and scallions in a medium saucepan over medium-low heat. Cook until bubbling, 3 to 4 minutes. Turn off heat and let cool slightly.
- Prepare charcoal or gas grill; heat should be medium and rack about 4 inches from fire. Sprinkle chicken with salt and pepper on both sides. Remove scallions from soy mixture with slotted spoon and divide evenly among chicken cutlets: Turn wide side of each cutlet to face you and put 2 or 3 scallions on edge closest to you, with some scallion sticking out of each end. Roll each cutlet up like a jelly roll and secure in two or three places with toothpicks or butcher’s twine. Brush chicken rolls with sesame oil.
- Grill chicken, brushing occasionally with remaining soy mixture and turning each piece once or twice, until cooked through, 12 to 15 minutes. To check for doneness, cut into a piece with a thin-bladed knife; center should be white or slightly pink. Serve hot, warm or at room temperature with lemon or lime wedges.
~ Cooking.NYTimes.com ~
This recipe for Scampi came out perfectly! However, there was an error in the way it was originally written. It seems that the author had reduced the ingredients in the recipe to serve two with the exception of the pasta. One full box of angel hair pasta was just too much in relation to the sauce, shrimp and broccoli. I have corrected it in the version written below. The directions for preparing the shrimp were spot on, and the sauce was perfect in consistency and flavor. Watch your time when roasting the broccoli — it can go from crisp to burned in a flash. Enjoy this creamy lemon scampi — well worth the effort.
LEMON SCAMPI WITH GULF SHRIMP AND ROASTED BROCCOLI (Serves 2-3)
- 3 cups fresh broccoli florets,
- 1 pound fresh gulf shrimp
- ½ teaspoon garlic powder
- salt, as needed
- black pepper, as needed
- 1/2 pound Barilla Angel Hair Pasta
- 4 tablespoons butter, divided
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- ½ white onion, minced
- 1 cup heavy cream, divided
- 2 ounces (4 tablespoons) cream cheese
- ¼ cup grated parmesan
- 2 tablespoons lemon juice
- 2 tablespoons fresh minced parsley
- 4 lemon wedges
- Preheat oven to 450F. Toss broccoli with 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon black or crushed red pepper. Roast on baking sheet for 20 minutes.
- Add a hefty pinch of salt to a large pot of water. Heat on stovetop over high heat, covered, until it comes to a rolling boil. Add pasta. Stir. Boil for 5 minutes before draining and rinsing with cold water. Set aside.
- Meanwhile, peel and devein shrimp. (Instructions here.) Toss with ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper.
- Heat large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons oil. When the pan is sizzling hot, place shrimp in pan. Cook shrimp 2 minutes, flip over, cook 2 more minutes. Remove shrimp to dish and set aside.
- Add 2 more tablespoons butter to pan along with garlic and onion. Cover, and cook over low heat for about 3 minutes, or until onions clear.
- Remove cover. Add 1/2 cup heavy cream and bring to simmer over medium heat. Whisk in cream cheese, then add remaining ½ cup heavy cream. Bring back to simmer and slowly whisk in grated parmesan. Whisk until cheese melts completely (about 2 minutes).
- Turn off heat. Whisk in lemon juice. Toss pasta into sauce.
- Divide pasta between dishes. Top with broccoli, shrimp, and wedge of lemon. Lemon should be squeezed over pasta right before eating.
~ MaryMakesGood.com ~
This recipe was a hit and a miss. Great combination of ingredients and flavor, but the consistency was just a bit off. Slicing the vegetables in such thin pieces yielded a limp, rather lifeless salad. In the end, I rough cut the tomatoes to try to compensate a bit. We recommend that you cut the ingredients into chunky rather than thin slices. The vinaigrette compliments the flavor of the veggies well, but feel free to substitute any vinegar based dressing. And, of course, I was able to use fresh parsley from my AeroGarden. I really love having it in the kitchen — so much so that I ordered additional pods to expand my winter herb garden.
BASQUE SALAD (Serves 6)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 medium fresh tomatoes – cored, quartered, and sliced as thin as possible
- 1 large cucumber – peeled, seeded, and thinly sliced
- 1 Spanish onion – peeled, cut in half, and thinly sliced
- 1/3 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- chopped fresh parsley
- In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
- In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
- Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
~ AllRecipes.com ~
How can you go wrong with a recipe from the Barefoot Contessa herself? The answer is — You Can’t! This recipe is jam packed full of fresh flavors and ingredients. After the salmon is seasoned with salt and pepper, they are coated with a simple vinaigrette and allowed to sit for about fifteen minutes while you prepare the green herbs. A beautiful mixture of minced scallions, dill and parsley is then packed on to both sides of the fillets. Just add a little white wine to the bottom of the pan and place the fillets in the oven to roast. Watch your salmon carefully starting at the ten minute mark. My fillets took almost 16 minutes to cook properly. Remove the pan from the oven and cover with foil to allow the salmon to rest for ten minutes. This method of poaching salmon in the oven yields a beautiful, moist piece of fish without adding fat to the dish. Served here with Lemon-Dill Green Beans.
Bonus Recipe: I prepared more salmon than I needed and used the extra the next day in some awesome Salmon Sandwiches. I used the herbs that were cooked with the fish to create the following spread. Super tasty!!
- 1/2 cup herbs from the remaining fillets
1 cup good mayonnaise
Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
ROASTED SALMON WITH GREEN HERBS (Serves 4)
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes
- In a small bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges
~ from FoodNetwork.com/recipes/Ina-Garten ~
Fresh, crisp green beans tossed with red bell pepper, red onion and fresh dill — add to that a fresh lemon garlic vinaigrette and you have a winner. This dish can be served warm as a side dish or cold as a salad. I would recommend that you add at least 1/2 cup of red pepper, if not a bit more. Ron prefers this dish served warm and also thinks that the beans would be easier to handle if they had been cut in half. Go green!!
LEMON-DILL GREEN BEANS (Serves 4)
- 1 lb green beans, trimmed
- 2 tbsp good-quality olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, very finely minced
- 1 shallot, finely minced
- Salt to taste
- 1/2 cup thinly sliced red onion
- 1/4 cup thinly sliced red pepper
- 1/4 cup roughly chopped fresh dill
- In a large pot of boiling salted water, blanch the beans for about 5 minutes, or until just barely tender-crisp. Immediately plunge into an ice-water bath to stop the cooking process, and set aside.
- While the beans are cooking, whisk together the olive oil, lemon juice, garlic and shallots in a small bowl until combined. Add salt to taste.
- In a large bowl, combine the beans with red onion, red pepper and dill. Pour the prepared dressing in, and toss to coat. Let stand for at least 20 minutes before serving (but preferably overnight) so that the flavours have some time to mellow and combine. Serve cold or at room temperature.