My Lime Green Kitchen

Posts Tagged ‘carrots’

Chad isn’t much of a carrots fan and he loved these.  He even asked for them another night.

Dilly Sweet Carrots

Ingredients:

3 c. sliced carrots
3 T. butter
3 T. brown sugar
2 tsp. dill weed
1 tsp. black pepper

Directions:

Gently boil carrots in salted water til al dente.  Drain.

Add remaining ingredients, simmering slowly til butter and sugar are melted.

Serve them hot (vs. chilled).

Surprise anyone who thinks they don’t like carrots. Even Chad loves this dish!

Carrot Souffle

2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners’ sugar for dusting

Preheat oven to 350° degrees. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners’ sugar. Bake in preheated oven for 30 minutes.

Italian Sausage and Tortellini Soup

Thanks to Gina for sharing this recipe! It’s very tasty — robust as Chad would say!  We have this soup often and love it!

1 lb Italian sausage
1 T. Olive Oil
1 large onion, chopped
4 large cloves garlic, thinly sliced
6 cups beef broth
2 cups diced Roma Tomatoes (may use canned)
1 can (8 ounces) tomato sauce
1 medium Zucchini, sliced
1 bag (1lb) baby spinach
1 large Carrot, thinly sliced
1/2 cup dry red wine ( Gina suggests drinking the remainder of the bottle!)
2 tablespoons basil
2 tablespoon oregano
1 1/2 cups purchased fresh cheese tortellini
Parmesan cheese, freshly shaved or grated if preferred
salt and pepper to taste, check for salt first.

Remove casings from sausage. Sauté Italian sausage in heavy pot over medium-high heat until cooked through, breaking up, simmer about 10 minutes. Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon fat from the pan. Add Olive oil,  onion and garlic to pan and sauté until tender & aromatic, about 5 minutes.  Return sausage to pot. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, spinach, wine, basil and oregano. Simmer until vegetables are tender, 45 minutes. Add tortellini to soup and cook until tender, about 20 minutes. Season soup with salt and pepper, to taste. Sprinkle with grated Parmesan cheese in individual bowls and garlic bread.

Copper Pennies
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
3 pounds carrots, peeled, sliced, cooked and drained (I like mine kinda crunchy — not all the way done)
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped
I also add a bit of Tabasco

These are so good and you can munch on them for weeks!

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large bowl; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. These will keep in the fridge for several weeks.