Carrotsandwaterchestnuts Recipes

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CARROTS AND WATER CHESTNUTS



Carrots and Water Chestnuts image

This carrot dish has a little different taste than the usual and is done on the stovetop. No oven time needed.

Provided by Whisper

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb carrot, peeled,cut 1/2 inch thick (or baby carrots)
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon ground ginger
3/4 teaspoon crushed thyme
1 (1 ounce) can sliced water chestnuts, drained
3 tablespoons white wine
1 tablespoon parsley, snipped

Steps:

  • In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
  • Drain and set aside.
  • In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
  • Add wine, parsley and carrots.
  • Cook and stir until heated through.

Nutrition Facts : Calories 55.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 60.5, Carbohydrate 6.1, Fiber 1.7, Sugar 2.7, Protein 0.6

STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS



Stir-Fried Chicken with Broccoli, Water Chestnuts and Peppers image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons minced green onion bottoms
1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
1 cup julienned red bell peppers
1/2 cup water chestnuts
3 cups blanched broccoli florets
1/4 cup soy sauce
2 teaspoons toasted sesame oil
3/4 cup chicken stock
4 teaspoons cornstarch slurry
Salt and pepper
Steamed rice, for serving

Steps:

  • Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

ROASTED SQUASH, CARROTS & WALNUTS



Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

  • Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

CHUCKWAGON CARROTS



Chuckwagon Carrots image

The addition of crisp bacon to the carrots gives a nice lightly smoked favor. It has been a favorite with my family for many years. It originated in the "Treasury of Country Recipes" published by Land O Lakes about 15 years ago. Even people who don't normally eat carrots love this dish! You can easily double the recipe for a potluck dish. If you want to decrease the fat, just substitute light margarine and turkey bacon.

Provided by kathya821

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups carrots, sliced 1/2 inch (6 med)
1/4 cup cooked crumbled bacon
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon firmly packed brown sugar
2 tablespoons green onions, sliced 1/8 inch
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • In 2-qt saucepan place carrots; add enough water to cover.
  • Bring to a full boil.
  • Cook over medium heat until carrots are crisply tender (8-12 minutes).
  • Drain and return to pan.
  • Add remaining ingredients.
  • Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes).

CASHEW CHICKEN WITH WATER CHESTNUTS



Cashew Chicken with Water Chestnuts image

Yummy and easy! What more could you want in a recipe?

Provided by FoodFan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons cornstarch
⅔ cup chicken broth
3 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon hot pepper sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat - cut into strips
1 small onion, chopped
1 green bell pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
⅔ cup cashews

Steps:

  • Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
  • Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 22.1 g, Cholesterol 58.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 892.4 mg, Sugar 4.2 g

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