Carrot Cucumber Flowers For Kids Recipes
CARROT AND CUCUMBER REFRIGERATOR PICKLES
Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- In a large glass jar or bowl, arrange alternating layers of cucumbers and carrots. In a small saucepan, combine sugar, vinegar, the water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves.
- Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.
CARROT-CUCUMBER FLOWERS FOR KIDS
If you are looking for healthy finger food for your kids' birthday, try these fun flowers made out of carrots and cucumbers. Kids can help assembling them.
Provided by körnermamsell
Categories Kids' Healthy Snacks
Time 15m
Yield 25
Number Of Ingredients 3
Steps:
- Cut cucumber in half lenghwise and slice into 1/4-inch thick slices. Cut out seeds so you end up with little crescent shapes.
- Slice carrot and cut out 2 small triangles on one side using a sharp knife, so the carrot slice looks like a tulip. Skewer the cucumber crescent onto a toothpick, followed by a carrot "tulip".
Nutrition Facts : Calories 2.9 calories, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 0.3 g
CARROT-CUCUMBER FLOWERS FOR KIDS
If you are looking for healthy finger food for your kids' birthday, try these fun flowers made out of carrots and cucumbers. Kids can help assembling them.
Provided by Allrecipes Member
Categories Kids' Healthy Snacks
Time 15m
Yield 25
Number Of Ingredients 3
Steps:
- Cut cucumber in half lenghwise and slice into 1/4-inch thick slices. Cut out seeds so you end up with little crescent shapes.
- Slice carrot and cut out 2 small triangles on one side using a sharp knife, so the carrot slice looks like a tulip. Skewer the cucumber crescent onto a toothpick, followed by a carrot "tulip".
Nutrition Facts : Calories 2.9 calories, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 0.3 g
CUCUMBERS AND CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
- Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
- Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
- Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
- Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams
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