Carrots Gone Tropical

By Shannon Morehouse, MA, CHHC
Natur-Tyme Marketing Coordinator

carrptsgonetropical_2I started gardening just two years ago and fell in love with fresh-picked organic carrots. Because my harvest of carrots this fall was so humungous (hundreds of carrots), I had to become inventive! I developed this recipe, which has been given two thumbs up by my three-year old. It would make a lovely holiday meal side dish! I hope you enjoy it as much as I do!

Ingredients:

  • 8 medium carrots, sliced
  • 1/2 cup water
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup chopped, peeled Fuji, Braeburn, or Cortland apple
  • 1/2 cup dried cranberries
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon gluten-free flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, toasted

Directions:

  1. Place carrots and water in a large saucepan. Bring to a boil;
    reduce heat. Cover and simmer 5 minutes.
  2. Add pineapple, apple, cranberries, honey, lemon juice, and salt.
  3. Cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally.
  4. Combine coconut oil, flour, and cinnamon; stir into pan.
  5. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  6. Sprinkle with walnuts before serving.

 

Gluten-Free Chicken Caserole

Recommended by Carol Blair, BS, DiHom, CNC (Original recipe from NOW Foods)165247222

This delicious high-protein dish uses heart-healthy whole grain brown rice and gluten-free brown rice flour.

Cook Review: This tasty recipe is easy to make.

Makes 6 servings

Ingredients
2 Tbsp. Organic Extra-Virgin Olive Oil, plus more for greasing
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 lb. sliced mushrooms
2 tsp. chopped fresh thyme, divided
2 large carrots, chopped
1 stalk celery, thinly sliced
1 small Vidalia or sweet onion, chopped
Salt and pepper, to taste
1/4 cup Organic Brown Rice Flour
1 1/2 cup low-sodium chicken broth
1 cup whole milk
1 cup cooked brown rice
1/4 cup shredded Parmesan cheese
1/4 cup Organic Pine Nuts
1/2 tsp. sweet paprika
1/2 cup frozen peas

1.    Preheat oven to 400 degrees.

2.    Lightly oil a 9-inch pie dish and set aside.

3.    Heat oil in a large skillet over medium high heat.

4.    Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes.

5.    Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes.

6.    Add flour and cook, stirring constantly, for 1 minute.

7.    Add broth and milk, stir well and bring to a simmer.

8.    Reduce heat to medium low and simmer until very thick, about 10 minutes.

9.    Meanwhile, combine rice, cheese, pine nuts, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl.

10.  Stir peas into chicken mixture, then season with salt and pepper and transfer to prepared dish.

11.  Distribute rice mixture evenly over the top, then arrange dish on a baking sheet to catch any drips.

12.  Bake until bubbly and crust is crisp, about 30 minutes.

Carrot-Walnut Salad

By Carol Blair, BS, CN, DiHomShreddedCarrots

This delicious recipe is adapted from a recipe that was printed in Prevention magazine.

1/3 cup golden raisins

1/3 cup chopped walnuts

2 Tablespoons rice wine vinegar

I Tablespoon Extra Virgin Olive Oil

2 teaspoons fresh lemon juice

1 teaspoon honey

1/8 teaspoon salt

4 large carrots, shredded

1/4 cup chopped parsley

Soak the raisins in hot tap water until plumped, about 20 minutes.  Drain.  Pre-heat the oven to 250 degrees F.  Place the walnuts on a baking sheet and toast until lightly browned, about 5 minutes; set aside.

In a small bowl, combine the vinegar, olive oil, lemon juice, honey, and salt.

Just before serving, in a medium bowl, toss the carrots, walnuts, parsley, and raisins with the dressing.

Makes 4 servings.

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