Lima Beans and Carrots

Lima Beans and Carrots

I am very excited about this recipe. Since we try to have 1 plant based meal a day, I am always looking to create simple, fast and easy vegan recipes.

This is an adaption of my Chicken and Carrots recipe. Lima beans were easily substituted for the chicken with success!

Ingredients:

1 lbs. Lima beans (about 3 cups)

2 cups carrots, sliced on the diagonal, or use baby carrots. I personally do not like baby carrots, as I feel they are less flavorful and crisp.

12 cloves garlic, peeled and whole

6 cups wine, broth or water.

1 teaspoon thyme, or use fresh oregano at the end of the cooking

¾ teaspoon salt

¼ teaspoon pepper

Instructions:

Place beans, carrots and garlic in pot. Add salt, pepper, thyme and water water. Cook on low.

Crock pot: Cook on low until done. Less water is required. Adjust seasoning.

Stove top: bring to boil and let simmer until done. Adjust seasoning.

Pressure Cooker: 12 minutes to pressure and then release the pressure quickly by running cold water over the lid when done. Adjust seasoning.

I call this maximum taste for minimal effort. A winner!

Here are the pictures:

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Just completed, and in the crockpot.

I wanted people to see the actual beans. Yum!

I wanted people to see the actual beans. Yum!

Everyone liked it. I am so happy!

Enjoy!

 

Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup

For the Sheva Brachot, I made 2 soups. 

 This soup was a hit! 

Below are the basic amounts, but, this recipe is very flexible. 

I made enough to serve 28 people, so I adjusted the recipe accordingly.

Ingredients:

2 butternut squashes, peeled and roasted in 425* oven

2 onion, sliced

2-3 sweet potatoes, peeled and cut

Alternative: my sister adds cooked chickpeas instead of sweet potatoes.

4 carrots, peeled and roasted

Optional: 2 parsnips or parsley roots, peeled and roasted. I used a small amount 

Optional:1 bay leaf

Salt, pepper, fresh garlic

Optional: my mother makes this soup with ginger and cumin.

Water to cover

Optional: chopped fresh cilantro or parsley to garnish

Instructions:

Roast squash, carrots, and parsnips in 425* oven.

Sauté onions in the pot until caramelized. Add roasted vegetables, sweet potatoes, and spices.  

My sister says that sautéing the onions is what gives it a great flavor. 

Add water and then bring to a boil, cover and simmer until done.  

Adjust seasoning to taste.

Puree with an immersion blender and adjust liquid to personal taste. 

I recommend not cooking with too much water and then adjusting the thickness of the soup after it is cooked. It is important to not make it too thick or too thin. 

My mother said that it is important to maintain the colour of the soup, so she does not recommend using white potatoes.

This can be made in a regular soup pot, a crock pot or a pressure cooker.

In a crockpot, cook on high or low until done. This is not my preferred method, as it makes the soup too dark.

In the pressure cooker: cook 3-5 minutes to pressure, quick release method, depending on how small you cut the sweet potatoes.

Adding fresh herbs like parsley or cilantro give it a beautiful fresh flavor and a dash of color.

Here are the pictures:

 

   
  
  

I guess I was a little time challenged, so I didn’t take pictures of the whole process.

As you can see, this is a very flexible recipe and easily adapted to individual preferences. Since I did not know the people who were coming, I opted for simple and basic. Some people can back for seconds, so this was a culinary success!

Enjoy!

Chicken And Carrots 

This is one of my easy, festive chicken recipes. I have made it in the crockpot, stove top and pressure cooker and it always comes out great!

Ingredients:

1 chicken, skinned. This recipe also works well with thighs or legs and thighs

2 cups carrots, sliced on the diagonal, or use baby carrots. I personally do not like baby carrots, as I feel they are less flavorful and crisp.

12 cloves garlic, peeled and whole

½ cups wine, broth or water.

1 teaspoon thyme, or use fresh oregano at the end of the cooking

¾ teaspoon salt

¼ teaspoon pepper

Optional:

2 tablespoon potato/corn or tapioca starch

2 tablespoon water

Instructions:

Place chicken, carrots and garlic in crockpot. Season, add water. Cook on low.

I also make this in the pressure cooker, 7 minutes to pressure.

This also can be made on top of the stove. I call it maximum taste for minimal effort. A winner every time.

Optional: remove chicken and carrots once cooked. Add starch which has been dissolved in water. Cook on high until thickened and pour over chicken and carrots. Adds an easy gourmet touch.

I save the sauce and use it for other dishes, especially cholent. I jokingly refer to this a “liquid gold.”

When I made it over the holidays, I couldn’t take a picture because all the chicken was eaten and there were only a few leftover carrots!

I made it again today, and below are the pictures:

   
 
The final outcome:

  

My husband said, “Gosh, this is good!” 

Bon Appetite!

Savory Carrot Soup

I had leftover cooked carrots this week that I didn’t want to go to waste. So, at Raizel’s request, I made this carrot soup.

This is a very fast and easy recipe and a great way to serve vegetables!

Ingredients 

2 lbs carrots

1 lbs parsnips 

1 onion, chopped 

1 bay leaf

1 teaspoon coriander 

1 teaspoon ginger, I used dried, but fresh is always better

1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1/2 pepper

1/2 teaspoon garlic powder, fresh garlic is preferable 

1 tablespoon salt, to taste

Water to cover

Optional: fresh cilantro 

Alternative Additions: This can also be made with butternut squash and/or a potato.

A potato would give it a thicker, creamier texture.

I have also added almond butter, which gives a really rich taste, but a little too risqué for some people.

Instructions 

Sauté onions, add carrots and parsnips and water to cover. Bring to a boil, cover and simmer until done. Add spices and then blend with an immersion blender. Adjust seasoning.

I made this on top of the stove, but it could be made in a crockpot or pressure cooker. 

In a crockpot, be careful not to over cook. 

In a pressure cooker, 2 minutes to pressure if vegetables are sliced.

Everyone loved it! Yaffa even asked to take it to school for lunch.

Enjoy!

Here is the picture:

  

Carrot Kugelettes

I haven’t made this in years, but I wanted to use up my extra carrots. This is a very flexible recipe and they are good hot or cold.

Ingredients 

3 onions, chopped 

Oil for sautéing 

3 lbs carrots 

1/2 cup sugar 

1/4 – 1/3 cup flour, potato or tapioca starch

3-4 eggs

1 teaspoon salt 

Pepper to taste

Instructions 

Heat oil in pan and sauté onions. Slice carrots into circles or rounds and add them to pan. Cover and steam until soft.

Add sugar, eggs, flour, salt and pepper and mix well. 

Bake at 350*F oven in greased muffin tin until done.

This can be baked in regular oblong pan, but the carrots do not slice as well. If using a larger pan, coarsely grate carrots rather than slicing in circles.

  

Raizel ate 3 fresh out of the oven. She said, “they are scrumptious!”