CARROTS WITH CHICKPEAS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Fry 1 sliced red onion and 1 can chickpeas in 1/3 cup olive oil until browned. Add 4 shaved carrots (use a peeler), 2 smashed garlic cloves and a handful of pine nuts; cook until the nuts are toasted. Drizzle with white wine vinegar; add parsley and salt and pepper to taste.
- Per serving: Calories: 323; Total Fat: 24 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 23 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 443 milligrams
Nutrition Facts : Calories 323 calorie, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 443 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 7 grams, Sugar 7 grams
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
Provided by Colu Henry
Categories vegetables, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
- While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
- Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams
CARROT RICE WITH PEANUTS
This is an unbelievably flavourful rice recipe that almost seems a little too yummy for so few calories! I found this recice on a newsgroup, trimmed and vegetarian-ised it, and thought I'd share it with everyone here! It can easily be veganised with a suitable butter substitute.
Provided by Anu_N
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice and water in a medium saucepan.
- Bring to a boil over high heat.
- Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes).
- While rice is cooking, pulverize peanuts in a blender and set aside.
- Melt butter in a large skillet over medium-high heat.
- Saute onions until golden brown.
- Stir in ginger, carrots, and salt to taste.
- Reduce heat to low and cover to steam 5 minutes.
- Stir in pepper and peanuts.
- When rice is done, add it to the skillet and stir gently to combine with other ingredients.
- Garnish with chopped cilantro and serve hot.
CACAHUATES PICANTES OR HOT PEANUTS
These are wonderful hot garlicky snacks. Don't underestimate the time it takes to peel and slice two whole heads of garlic.
Provided by P.B.andJayne
Categories Lunch/Snacks
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Heat oil in skillet. Saute chilies and only half of the garlic 1-2 minutes. Stir constantly.
- Stir in peanuts and transfer to a pam sprayed 13x9" dish. Bake at 350F 5-8 minutes.
- Sprinkle with salt and chili powder. Mix well. Transfer to a bowl.
- Lower heat to 200°F.
- Place remaining garlic in the unwashed 13x9-inch dish. Bake until garlic is dry and kind of light in color. It will get hard but be careful not to burn it. I'm not sure about the time this takes.
- Mix dried garlic in with the peanuts. Usually you can store this in the original peanut container.
- Shake here and there for the next couple of days. Break open a few chilie pods and shake the seeds in if you want it hotter. These taste better the longer they sit and will last several weeks if they don't get eaten first.
Nutrition Facts : Calories 185.8, Fat 15.8, SaturatedFat 2.2, Sodium 232.3, Carbohydrate 7.2, Fiber 2.4, Sugar 1.3, Protein 6.9
CURRIED CARROTS WITH CRUNCHY PEANUT TOPPING
My homegrown carrots are sweet and tender. When I have a bumper crop, I use this recipe to make the most of them. Warm curry spice and crunchy peanutty topping make this a no-leftovers dish. If you want to add a burst of green, use half carrots and half broccoli florets. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, bring 2 in. of water to a boil. Add carrots; return to a boil. Reduce heat; simmer 4 minutes. Add onions; return to a boil. Reduce heat; simmer until carrots are tender, 4-5 minutes. Drain vegetables; return to pan., Whisk together mayonnaise, cream, curry powder, salt and pepper. Pour over vegetables; toss to coat. Transfer to a greased 11x7-in. or 8-in. square baking dish. Combine crushed crackers and peanuts; sprinkle over carrots. Drizzle melted butter over top. Bake, uncovered, until bubbly, 20-25 minutes.
Nutrition Facts : Calories 438 calories, Fat 35g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 820mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 6g fiber), Protein 6g protein.
CARROT-PISTACHIO COOKIES
A few years ago, I was rustling through Grandma Clara's recipe box, looking for some inspiration. Grandma's version of "Carrot Cookies" was good, but the recipe needed more color, texture, and zip. The original recipe called for cooking the carrots, which seemed to diminish the carrot flavor. So I used fresh carrot garnishes on top to finish, which makes them bright and colorful for parties and holidays. A bit of flake salt is nice, too.
Provided by Chadwick Boyd
Categories Pistachio Cookies
Time 1h20m
Yield 45
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
- Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
- Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
- Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
- Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
- Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
- Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
- Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
- Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 14 g, Cholesterol 12.3 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 79.5 mg, Sugar 8.3 g
CARROT-CHICKPEA BURGERS
Try this easy plant-based main that will give a whole new meaning to burger night and is also just right for a casual Meatless Monday dinner. Egg, panko, and cooked white rice work together to bind chickpeas and grated carrots together into a sturdy, flippable patty. Minced garlic and cilantro boost the natural earthy flavors of this burger that doesn't need a bun. Serve with lettuce leaves for wrapping.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in a skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add carrots; season with salt and pepper and cook, stirring, 1 minute. In a food processor, pulse 1 cup chickpeas, rice, panko, and egg to a paste.
- Add remaining chickpeas, carrot mixture, 1/2 cup cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Shape into four 3/4-inch-thick patties; refrigerate 20 minutes.
- Stir together yogurt, remaining 1/4 cup cilantro, and 1 teaspoon oil; season. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add burgers and cook until golden, 3 to 4 minutes a side. Serve over lettuce with more carrots, yogurt sauce, a drizzle of oil, and a sprinkle of pepper and cilantro leaves.
CARROTS WITH PEANUTS AND CORIANDER
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet melt the butter over moderate heat and stir in the lemon juice, the honey, the peanuts, and salt and pepper to taste. Add the carrots and cook the mixture, stirring, for 1 minute, or until the carrots are coated well. Sprinkle the carrot mixture with the coriander.
CARROT PAKORAS
Forget food waste and use up bits of limp veg to make these sensational pakoras. Broccoli, cauliflower, green beans, courgettes and cabbage also work well
Provided by Tom Kerridge
Categories Starter
Time 25m
Yield Makes 4 small or 8 large
Number Of Ingredients 12
Steps:
- Tip the carrots and shallots or onion into a colander set over a sink, and toss with 1 tsp sea salt. Leave to wilt for 10 mins. Meanwhile, for the dip, combine the yogurt, pickle and mint. Chill until ready to use.
- When the vegetables have wilted, wrap in a clean tea towel and squeeze out any excess water. Tip into a bowl along with the coriander, spices and egg, and mix well. Add the cornflour and stir until all the veg is evenly coated in thick batter - it's important that all the cornflour is mixed in properly.
- Fill a deep, wide pan no more than two-thirds full of oil and heat to 180C, or until a cube of bread dropped in browns in 20 seconds. Working in batches, carefully lower in two spoonfuls of the pakora mix at a time, well spaced apart, and fry for 2 mins on one side, then 1-2 mins more on the other side until golden and crisp. Transfer to kitchen paper using a slotted spoon to drain. Serve hot with the dip.
Nutrition Facts : Calories 265 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.49 milligram of sodium
More about "carrotricewithpeanuts recipes"
51 CARROT RECIPES WORTH THEIR WEIGHT IN GOLD | BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished 2015-02-08Estimated Reading Time 7 mins
- Smoky Carrot Dip. A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful. View Recipe.
- Cardamom-Pistachio Carrot Cake. Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia.
- Blackened Carrots With Daikon and Pomegranates. The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar.
- Herby Pizza with Carrot Top Pesto. This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.
- Meal-Prep Roasted Vegetables. Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week. View Recipe.
- Basically Carrot Loaf Cake. The most casual-cool carrot cake of all time. View Recipe.
- Spiced Coconut Carrot Soup. Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.
- Slow-Roasted Chicken with Honey-Glazed Carrots. When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.
- Shaved Carrots with Charred Dates. Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite. View Recipe.
- Carrot-Ginger Dressing. This carrot-y dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well. If you like a little kick, add a chopped Thai chile, some crushed red pepper flakes, or drizzle of chili oil.
50+ BEST CARROT RECIPES - THE ENDLESS MEAL®
From theendlessmeal.com
Estimated Reading Time 4 mins
WHAT TO DO WITH CARROT TOPS + 12 RECIPES - ZESTFUL KITCHEN
From zestfulkitchen.com
30 RECIPES WITH CELERY AND CARROTS | ALLRECIPES
From allrecipes.com
10 BEST JULIENNE CARROTS RECIPES | YUMMLY
From yummly.com
10 BEST RICE WITH PEAS AND CARROTS RECIPES | YUMMLY
From yummly.com
CANNED CARROTS | RICARDO
From ricardocuisine.com
BUTTERED CARROTS | RICARDO
From ricardocuisine.com
CURRY ROASTED CARROTS WITH PEANUT SAUCE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY, AFFORDABLE & DELICIOUS VEGAN DINNERS - COOKING FOR PEANUTS
From cookingforpeanuts.com
ROASTED CARROTS WITH EASY THAI PEANUT SAUCE - WITH TWO SPOONS
From withtwospoons.com
RICE WITH PEAS AND CARROTS - SUGARLOVESPICES
From sugarlovespices.com
CARROT RICE WITH PEANUTS RECIPE - FOOD.COM | RECIPE | PEANUT …
From pinterest.com
GLAZED CARROTS RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
21 BEST CARROT RECIPES - WHAT TO MAKE WITH CARROTS
From thepioneerwoman.com
CARROT RICE WITH PEANUTS RECIPE - WEBETUTORIAL
From webetutorial.com
BUTTER PEAS AND CARROTS - COPYKAT RECIPES
From copykat.com
CARROT RICE WITH PEANUTS | NATURALLY SAVVY
From naturallysavvy.com
CLASSIC BUTTERED CARROTS AND PEAS (1 BOWL, 5 MINS)
From dinnerthendessert.com
PAULA DEEN CARROT CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
40 BEST CARROT RECIPES - WHAT TO MAKE WITH CARROTS | KITCHN
From thekitchn.com
CARROT CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CARROT WITH PEANUTS RECIPES - 32 RECIPES - PETITCHEF
From en.petitchef.com
25 HEALTHY CARROT RECIPES THAT WON'T DISAPPOINT | TASTE …
From tasteofhome.com
39 BEST CARROT RECIPES | EPICURIOUS
From epicurious.com
ROASTED CARROTS WITH CILANTRO YOGURT & PEANUTS - DISHING UP THE …
From dishingupthedirt.com
PEAS AND CARROTS (ONE PAN) - THE CLEVER MEAL
From theclevermeal.com
CARROT CAKE WITH NUTS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
BEST CARROT TART RECIPE - HOW TO MAKE A CARROT TART
From thepioneerwoman.com
QUICK AND EASY PEAS AND CARROTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CARROT CAKE RECIPE WITH PINEAPPLE - GREEDY EATS
From greedyeats.com
40 TASTY CARROT RECIPES TO SERVE THIS SPRING | MYRECIPES
From myrecipes.com
HONEY GARLIC BUTTER ROASTED CARROTS - CAFE DELITES
From cafedelites.com
15 PEANUT RECIPES, FROM SAVORY TO SWEET - THE WOKS OF LIFE
From thewoksoflife.com
ROAST POTATOES AND CARROTS - IMMACULATE BITES
From africanbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love