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Herbed Lamb Chops With Carrots and Peas

You can’t imagine how easy and quick you can grill some lamb chops until you actually do it! So, feel free to make a garlic and rosemary mixture to flavor the meat, then throw it on the heated grill! Serve with vegetables! We suggest cooked veggies in the cold season and a fresh salad in the summer!

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Ingredients Needed for Herbed Lamb Chops With Carrots and Peas

2 tablespoons of rosemary, dried
2 garlic cloves
1 tablespoon olive oil
salt
pepper
4 lamb chops
3 tablespoons of vegetable oil
1 white onion, sliced julienne
3 carrots, sticks
2 ounces of green peas
⅔ cup canned tomatoes
½ teaspoon dried mint
1 tablespoon parsley, chopped

How to Make Herbed Lamb Chops With Carrots and Peas

  1. Add the rosemary in a bowl. Crush the garlic and add it to the same bowl, then add the olive oil and sprinkle some salt and pepper. Mix everything.
  2. Coat each lamb chop with rosemary and garlic mixture.
  3. Heat a grill machine and grill the lamb chops on one side for about 4-5 minutes, then turn the chops over and grill them for another 4-5 minutes.
  4. Heat the vegetable oil in a skillet.
  5. Add the white onion and cook until it softens.
  6. Add the carrot sticks and continue to cook them for 1-2 minutes.
  7. Add 1/3 cup (85 ml) of water.
  8. Add the green peas.
  9. Mix and cook until vegetables soften. Then, add the canned tomatoes and mix. Cook the vegetables for about 10 more minutes.
  10. Add the dried mint and fresh chopped parsley. Mix and cook for 2-3 minutes, then remove from the stove.
  11. Serve the grilled lamb chops warm with the cooked vegetables.

Butter Steak With Carrot and Parsnip Puree

What can be more satisfying than a nice rump steak meal? It’s easy to make and can be served anytime. It’s perfect for lunch and for dinner, especially when served with a sweet carrot and parsnip puree. It’s so good, you might even save a portion for your lunchbox!

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Ingredients Needed for Butter Steak With Carrot and Parsnip Puree

12 ounces of rump steak
3 tablespoons of vegetable oil
salt
pepper
3.5 ounces of butter
2 carrots
1 parsnip
â…” cup vegetable stock
â…“ cup heavy cream

How to Make Butter Steak With Carrot and Parsnip Puree

  1. Rub the rump steak with 1 tablespoon of vegetable oil, salt, and pepper.
  2. Heat 2 tablespoons of vegetable oil in a skillet and fry the steak on both sides.
  3. Divide the butter in two equal parts. Add half in the skillet and let it melt. Cook the steak in butter.
  4. Slice the carrots and the parsnip.
  5. Boil some water in a skillet. Sprinkle salt, and add the carrots and parsnip slices.
  6. When the vegetables are boiled, add them in a blender.
  7. Add the remaining butter, vegetable stock, heavy cream, and salt. Mix until you make a puree.
  8. Serve the steak with carrot and parsnip puree.

Grilled Chicken With Carrot Mash

When you’re hungry, grilled chicken with a tasty side comes to the rescue like a superhero. First, add some flavor to the meat by melting some butter and mixing it with some parsley and garlic. And as a side, we recommend a potato and carrot mash, flavored with saffron. It’s a combo that works every time.

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Ingredients Needed for Grilled Chicken With Carrot Mash

4 carrots salt 1 teaspoon saffron 2 ounces of butter, melted 1 garlic clove, chopped parsley 2 chicken breasts 1 watermelon, diced

How to Make Grilled Chicken With Carrot Mash

  1. Slice the carrots and the potato.
  2. Blend them into a smooth mash, while adding a pinch of saffron.
  3. Take a small bowl and mix the melted butter with garlic, parsley, and a pinch of salt.
  4. Keep this marinade for later on.
  5. Grill the chicken breast for about 8-10 minutes. After about 5 minutes, spread the melted butter marinade over the meat.
  6. Finish cooking the meat and serve it with the sweet mash.

Spicy Beef With Carrots and Broccoli

If spicy is what you’re looking for, then you’re in the right place! To compliment the beef’s rich taste and tender texture, just add a bit of sweetness with some carrots and broccoli. Try cooking the vegetables so that they’re soft on the inside and crispy on the outside for the perfect experience.

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Ingredients Needed for Spicy Beef With Carrots and Broccoli

6 ounces of beef sirloin 2 tablespoons of vegetable oil salt pepper 1 tablespoon paprika powder 1 tablespoon soy sauce 7 broccoli florets pepper

How to Make Spicy Beef With Carrots and Broccoli

  1. First, cut the beef into 0.4 inch (1 cm) thick slices.
  2. Add 1 tablespoon vegetable oil in a skillet and begin cooking the meat, until it gets a light brown color.
  3. Season with salt, pepper, and paprika powder.
  4. Add soy sauce and cook until the beef is brown gold, about 2-3 minutes.
  5. Separately, cook the veggies in another skillet with 1 tablespoon of vegetable oil for 6-8 minutes.
  6. Don’t overcook them, just let the outside crisp. Combine with the cooked beef and let them on heat for 1 minute.

One Layer Carrot Cake

Carrots are not exactly what you would expect to find in a dessert recipe. But we’ve got something that will surely change your mind! Carrots add a sweet taste to the cake, and with some cream cheese and butter in the mix, you’ll have a flavorful dessert.

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Ingredients Needed for One Layer Carrot Cake

5 carrots
3 eggs
⅔ cup sugar
1 tablespoon vegetable oil
2 cups of flour
1 teaspoon cinnamon
salt
1 teaspoon baking powder
1 ½ cups of powdered sugar
1 cup cream cheese
4 ounces of butter

How to Make One Layer Carrot Cake

  1. Preheat the oven to 380°F/190°C.
  2. Use a shredder and finely grate all carrots.
  3. Break the eggs and add them in a mixer with sugar. Mix it for under a minute and add shredded carrots and 1 tablespoon vegetable oil.
  4. Use a large bowl and add flour, baking powder, cinnamon and a pinch of salt. Mix everything with a fork. Combine it with the previously made egg and sugar mixture in a blender. Blend it until it gets a smooth texture.
  5. Add mixture in a cake tin and bake it for 40 minutes.
  6. In the meantime, you can take care of the icing. Use a large bowl and add powdered sugar, cream cheese and butter. Use a fork to mix all of the ingredients together.
  7. When ready, cover the cake with icing and serve.

Cabbage, Carrot, and Pumpkin Seeds Salad

Sticking to a diet is not an easy thing to do! Luckily for you, there are ways not to starve yourself and eat things that still have a good taste. Salads might be the answer to your problems and the one below is highly recommended if you want to burn some calories!

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Ingredients Needed for Cabbage, Carrot, and Pumpkin Seeds Salad

½ cabbage
1 carrot
10 olives, sliced
1 tablespoon olive oil
pepper
salt
1 ounce pumpkin seeds
1 ounce sesame seeds

How to Make Cabbage, Carrot, and Pumpkin Seeds Salad

  1. Start by chopping the cabbage and shredding the carrot. Put them in a large salad bowl with the sliced olives. Pour olive oil and season with salt and pepper.
  2. Sprinkle pumpkin and sesame seeds on top of the salad.
  3. Mix all of the ingredients together.
  4. For serving, we recommend peeling a thin slice of carrot, making a round shape out of it and adding salad in the middle.

Cauliflower and Carrot Samosas

Spicy, healthy and full of veggies. This is what you get if you make these cauliflower and carrot samosas. The filling is cooked to perfection and the pastry is tasty and crunchy.

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Ingredients Needed for Cauliflower and Carrot Samosas

1 ½ cups of flour
3 tablespoons of warm water
1 tablespoon oil
salt
3.5 ounces of sesame seeds
½ cauliflower
2 carrots
vegetable oil for cooking
pepper
1 teaspoon paprika powder

How to Make Cauliflower and Carrot Samosas

  1. Add the flour, warm water, oil, and salt to a large bowl and mix them together.
  2. Add in the sesame seeds. Mix them in and you have made the samosa dough.
  3. Cover the dough and let it rest for 30 minutes.
  4. Chop the cauliflower and grate the carrots.
  5. Heat oil in a cast-iron skillet to a medium high temperature.
  6. Add the chopped cauliflower and grated carrots to the skillet.
  7. Add salt, pepper, and paprika powder.
  8. Form little balls of the samosa dough and roll them out to make samosa circles.
  9. In the middle of the circle put a little of the stuffing. Fold the dough around it in a triangular shape.
  10. Deep fry until golden.
  11. Serve with grated parmesan.

Meatball and Carrot Soup

This is a wonderful dish, full of flavors and tasty meatballs! It will be the warm lunch or dinner you need so desperately after a taxing day.

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Ingredients Needed for Meatball and Carrot Soup

¼ cup vegetable oil 1 red onion 1 teaspoon cinnamon 1 teaspoon crushed garlic salt 10 ounces of minced meat ½ cup tomato juice 2 cups of chicken stock ¼ cup flour vegetable oil for frying

How to Make Meatball and Carrot Soup

  1. Heat the vegetable oil in a cast-iron skillet to a medium high temperature.
  2. Add the chopped onion, cinnamon, garlic, and salt. Fry for 2-3 minutes.
  3. Put the minced meat in a large bowl. Add the onion over it and mix everything together. Add a pinch of pepper.
  4. Form some meatballs.
  5. Heat some vegetable oil in a large saucepan to a medium high temperature. Add the sliced carrots, diced sweet potatoes, and salt. Cook veggies for 5-6 minutes.
  6. Pour tomato soup and chicken stock. Increase heat to high. Let the soup reach the boiling point.
  7. Add the meatballs and simmer for 10 minutes.
  8. Serve with fresh parsley.

Carrot and Zucchini Stew

Need a break from all things of meat? Consider this amazing veggie stew, healthy and tasty at the same time!

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Ingredients Needed for Carrot and Zucchini Stew

¼ cup vegetable oil 1 garlic 1 teaspoon ginger 1 onion ½ zucchini ½ cup tomato sauce ½ cup water 1 teaspoon garam masala ½ lime 3 tablespoons of yogurt ¼ cup white vinegar

How to Make Carrot and Zucchini Stew

  1. Heat the vegetable oil in a medium saucepan. Cut the garlic in half and fry it in the oil. Leave it in for 2-3 minutes, while it spreads its flavor in the oil. Remove the garlic.
  2. Add the crushed ginger in the oil. Then the shredded carrots, the diced onion, and the shredded zucchini. Stir everything for 1-2 minutes.
  3. Add salt and pepper to taste.
  4. Over the veggies pour the tomato juice and the water.
  5. Add garam masala and stir everything in the saucepan.
  6. Let it simmer for about 30 minutes.
  7. Serve it in a bowl, with yogurt and lime juice.

Chicken Breast With Baby Carrots and Apple

Chicken is the Transformer of food. It can be cooked in a variety of ways and it works well with a lot of side dishes. This time, we suggest cooking it alongside baby carrots, some apple slices and with plenty of heavy cream.

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Ingredients Needed for Chicken Breast With Baby Carrots and Apple

vegetable oil for cooking
2 chicken breasts
salt
pepper
½ onion
3.5 ounces of baby carrot
1 teaspoon oregano
¾ cup chicken stock
4 tablespoons of heavy cream
2 teaspoons of soy sauce
0.75 inch – ginger root

How to Make Chicken Breast With Baby Carrots and Apple

  1. Heat vegetable oil in a cast-iron skillet to a medium high temperature.
  2. Cut the chicken breast in pieces and add them to the skillet.
  3. Sprinkle salt and pepper.
  4. Cook the chicken until it turns a golden color.
  5. Dice the onion and add it to a heated skillet with vegetable oil.
  6. Add the baby carrots to the skillet and sprinkle oregano.
  7. Cook them for a couple of minutes and then pour the chicken stock over them.
  8. Slice half an apple and throw the pieces in the skillet.
  9. Add the heavy cream, soy sauce, and then the fried chicken.
  10. Sprinkle some more salt and pepper.

Carrot Cake

Maybe carrot isn’t one of your favorite dessert ingredients. Yet! Once you try this recipe, you might change your mind for good! It’s a fluffy cake, covered with cream cheese, it has loads of flavor and surprises inside! Check it out.

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Ingredients Needed for Carrot Cake

2 cups of flour
½ tablespoon cinnamon
1 ½ tablespoons of vanilla sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ tablespoon ginger powder
2 eggs
1 cup sugar
½ cup oil
4 carrots
1 tablespoon crushed walnut
1 cup cream cheese frosting

How to Make Carrot Cake

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Mix the flour, cinnamon, vanilla sugar, baking powder, baking soda, and ginger powder together.
  3. Whisk 2 eggs with sugar. Add the oil.
  4. Use the mixer on the composition, in a large bowl.
  5. Add the flour mixture in the bowl, along with the shredded carrots.
  6. Mix everything in the composition.
  7. Pour the mixture into an 8-inch (20 cm) round cake pan.
  8. Sprinkle the crushed walnuts over it.
  9. Cook in the oven for 45 minutes.
  10. Coat it with cream cheese frosting.
  11. Sprinkle some shredded carrots on it.

Carrot and Mozzarella Cannelloni

Probably you’ll think that meat stuffed cannelloni is the best recipe in the world. We did too until we have tried this amazing combination for the filling: carrot and mozzarella!

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Ingredients Needed for Carrot and Mozzarella Cannelloni

1 tablespoon olive oil
2 onions
2 carrots
1 cup tomato sauce
1 cup shredded mozzarella cheese
salt
pepper
1 tablespoon melted butter
12 cannellonis
½ cup white sauce

How to Make Carrot and Mozzarella Cannelloni

  1. Preheat the oven to 365 degrees F/185 degrees C.
  2. Heat the olive oil in a large skillet. Add the chopped onion and cook it until golden and soft.
  3. Add grated carrots and cook for 3-4 minutes, then add the tomato sauce.
  4. Add the mozzarella cheese and simmer until the mixture thickens.
  5. Season it with salt and pepper.
  6. Spoon the filling into each cannelloni tube.
  7. Grease an oven dish with the melted butter. Layer the filled cannelloni in two layers.
  8. Pour over the white sauce.
  9. Cover with aluminum foil and bake for 25 minutes.
  10. Serve immediately.
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