carrots | My Meals are on Wheels

“Meatless Monday” Recipe of the Week – Spicy Chickpeas and Couscous

June 15, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: carrots, Chickpeas, Cinnamon, Cooking, Diabetes, Diabetes Self Management, Food, Green Peas, Ground Cardamom, Ground Coriander, Hot Pepper Sauce, Meatless Mondays, Quick-Cooking Couscous, recipes, Spicy Chickpeas and Couscous, Turmeric, Vegetable Broth, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is Spicy Chickpeas and Couscous. This week’s recipe is made using Vegetable Broth, Ground Coriander, Ground Cardamom, Turmeric, Hot Pepper Sauce, Salt, Cinnamon, Carrots, Chickpeas, Green Peas, Quick-Cooking Couscous, and Fresh Mint. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Spicy Chickpeas and Couscous
Ingredients
1 can (about 14 ounces) vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup matchstick-size carrots
1 can (15 ounces) chickpeas, rinsed and drained
1 cup frozen green peas
1 cup quick-cooking couscous
2 tablespoons chopped fresh mint or parsley

Directions
Yield: 6 servings

1 -Combine vegetable broth, coriander, cardamom, turmeric, pepper sauce, salt, and cinnamon in large saucepan; bring to a boil over high heat. Add carrots; reduce heat and simmer 5 minutes.

2 – Add chickpeas and green peas; return to a simmer. Simmer, uncovered, 2 minutes.

3 – Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with mint.

Nutrition Information:
Calories: 226 calories, Carbohydrates: 2 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 431 mg, Fiber: 10 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-chickpeas-couscous/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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It’s Chili, Chowder, or Stew Saturday – Beef Stew with Vegetables

June 13, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: Beef Stew Meat, Beef Stew with Vegetables, carrots, Cooking, CooksRecipes, Diabetes, Food, It's Chili Soups or Stews Saturday, Onions, recipes, Red Potatoes, Red Wine, Tomatoes, Zucchini

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Beef Stew with Vegetables. Some of the the ingredients you’ll be needing are Beef Stew Meat, Tomatoes, Onions, Red Wine, Red Potatoes, Carrots, Zucchini, and more! Where’s the Beef, right here! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Beef Stew with Vegetables
Potatoes, carrots and zucchini team up with beef chunks in a red wine-garlic-tomato braising sauce that make this beef stew a tasty main entrée that is great for weeknight family meals or casual entertaining. Serve alone or over your choice of rice or pasta. If desired, add an additional garnish of chopped herbs.

Recipe Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into bite-size pieces
2 tablespoons olive oil
1 (14.5-ounce) can peeled and diced tomatoes, undrained
1 1/2 cups water
1 medium onion, chopped
1/2 cup dry red wine or water
6 MAGGI Beef Flavor Bouillon Cubes
2 cloves garlic, finely chopped
2 bay leaves
4 large red potatoes, unpeeled and cut into bite-size pieces
2 large carrots, peeled and sliced
2 medium zucchini, sliced

Cooking Directions:
1 – Combine flour, salt and pepper in large, heavy-duty plastic bag. Add beef; shake to coat well.
2 – Heat oil in stockpot over medium-high heat. Add beef; cook, stirring frequently, for 7 to 10 minutes or until no longer pink. Stir in tomatoes and juice, water, onion, wine, bouillon, garlic and bay leaves. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 30 to 35 minutes or until beef is tender. Remove bay leaves.
3 – Stir in potatoes and carrots. Increase heat to medium; cover. Cook, stirring occasionally, for 30 to 40 minutes or until vegetables are tender. Stir in zucchini; cook for 8 to 10 minutes or until zucchini is tender.
Makes 6 servings.
https://www.cooksrecipes.com/soup/beef_stew_with_vegetables_recipe.html

Healthy Stew Recipes SATURDAY

June 13, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: baking, Beef, carrots, Chicken, Cooking, EatingWell, Food, Grilling, Gumbo, Healthy Stew Recipes, Peppers, Pork, Potatoes, recipes, Sausages, Spices, Tomatoes, Vegetables

From the EatingWell website and Magazine its Healthy Stew Recipes. Find some Delicious and Healthy Stew Recipes with recipes including Vegetarian Gumbo, Slow-Cooker Spicy Barbecue Pork Stew, and Moroccan Chicken Tagine with Apricots and Olives. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Stew Recipes
Find healthy, delicious stew recipes including beef, chicken and fish stew. Healthier recipes, from the food and nutrition experts at EatingWell.

Vegetarian Gumbo
This flavorful vegan dinner is a veggie version of the Louisiana classic. It’s chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few. This vegetarian gumbo is a quick dinner packed with flavor and spice that’s done in only 30 minutes. To make it a meal, serve it with cornbread drizzled with olive oil…………………………

Slow-Cooker Spicy Barbecue Pork Stew
Eat this dish along with cornbread on a cold day. This slow-cooker pork stew is filling, and the heat from the spicy barbecue sauce and vinegar from the hot peppers will warm you. Reduce the amount of barbecue sauce or use a sweet variety if you can’t handle the heat………………………….

Moroccan Chicken Tagine with Apricots and Olives
This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores–or substitute 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice…………………………..

* Click the link below to get all the Healthy Stew Recipes
http://www.eatingwell.com/recipes/18232/main-dishes/stew/

It’s Chili, Chowder, or Stew Saturday – Conch Soup

May 30, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, It's Chili Soups or Stews Saturday | Leave a comment
Tags: carrots, Chicken Broth, Coconut milk, Conch Meat, Conch Soup, Cooking, CooksRecipes, Food, Garlic, It's Chili Soups or Stews Saturday, recipes, Serrano Chile, Soup, Spices, Yucca

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Conch Soup. Some of the ingredients you’ll be using are Chicken Broth, Yucca, Carrots, Garlic, Serrano Chile, Conch Meat, Coconut Milk, Spices, and more! Soups on! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Conch Soup
This creamy soup, laden with chunks of succulent conch meat and vegetables, is a Honduran specialty from the Caribbean coast and is flavored with coconut milk, cumin, cilantro, garlic, ginger, and chiles.

Fresh conch should have a sweet, not fishy, aroma. The tough flesh is usually tenderized by long, slow cooking, parboiling, or pounding, as in this recipe. If conch meat is unavailable, substitute an equal amount of scallops, clams, or any sweet shellfish.

Recipe Ingredients:
6 cups chicken broth
3/4 pound yucca, peeled and cubed (about 2 cups)
2 carrots, chopped
1 medium onion, chopped
1 (14.5-ounce) can low-sodium diced tomatoes
1 tablespoon olive or vegetable oil
3 garlic cloves, finely chopped
1 serrano chile or other chile of choice, finely chopped (more or less to taste)
1/2 teaspoon finely chopped fresh ginger
1 pound conch meat, cut into small pieces and pounded or scallops, clams or any sweet shellfish
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (13.5-ounce) can coconut milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro

Cooking Directions:
1 – Place chicken stock, yucca and carrots in large saucepan on high heat; bring to a boil. Reduce heat to a simmer. Add onion and tomatoes; cover. Simmer, stirring occasionally, for about 10 minutes.
2 – Heat oil in large skillet on medium heat. Add garlic, chiles and ginger; cook for 1 minute or until garlic turns translucent. Add conch meat; cook, stirring occasionally, for 2 minutes. Add conch mixture to saucepan. Stir in evaporated milk, coconut milk, salt, black pepper and cumin. Cook, stirring occasionally, until mixture just comes to a boil. Remove from heat. Stir in cilantro and serve.
Makes 10 (about 1 cup) servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 360 Calories from Fat: 120 Total Fat: 13 g Saturated Fat: 10 g Cholesterol: 15 mg Sodium: 860 mg Carbohydrates: 25 g Dietary Fiber: 10 g Sugars: 9 g Protein: 32 g.
https://www.cooksrecipes.com/soup/conch_soup_recipe.html

Wild Idea Buffalo Recipe of the Week – BISON MINESTRONE SOUP

May 27, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: BISON MINESTRONE SOUP, carrots, Cooking, Food, Grated Parmesan Cheese, Kale, Lemon, Onion, Penne Pasta, recipes, Roasted Red Peppers, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo

This week’s Wild Idea Buffalo Recipe of the Week is a BISON MINESTRONE SOUP. Comfort Food here we come! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Onion, Carrots, Roasted Red Peppers, Kale, Lemon, Spices, Grated Parmesan Cheese, and Penne Pasta. This will make enough so you can freeze some also! You can find this recipe and purchase the Wild Idea Buffalo Ground Bison along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BISON MINESTRONE SOUP
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!

Ingredients: (serves 8)

1 – pound Ground Buffalo Meat
1 – onion, chopped (about 3 cups)
2 – tablespoons olive oil
1 – tablespoon thyme
1 – tablespoon basil
1 – tablespoon fennel seed, crushed
1 – tablespoon oregano
2 – teaspoons salt
1 – teaspoon black pepper
3 – cups carrots, chopped
3 – cups celery chopped
3 – tablespoon garlic, chopped
1 – 32 oz. organic chicken stock
1 – 16oz. jar roasted red peppers, pureed
2 – tablespoons tomato paste
1 – 15oz. can of red kidney beans, or any beans
1 – head kale, chopped (about 3 handfuls)
Squeeze of half a lemon
Italian Parsley, chopped
Parmesan Cheese, grated
Penne pasta *optional

Preparation:

1 – In a large pot, over medium high heat add the olive oil and coarsely crumble in the ground buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
2 – Add the carrots, celery and garlic and stir in to incorporate. Cook for about 5 minutes, stirring occasionally.
3 – Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
4 – Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
5 – Reduce heat to low and add the fresh lemon.
6 – To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian Parsley and grated parmesan and accompany with crusty bread.
https://wildideabuffalo.com/blogs/recipes/bison-minestrone-soup

WILD IDEA PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Soup with Angel Hair Pasta

May 16, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: Angel Hair Pasta, carrots, Celery, Chopped Butterball Turkey, Cooking, CooksRecipes, Dried Mushrooms, Food, It's Chili Soups or Stews Saturday, Parsley, recipes, Shallots, Soup, Turkey Broth, Turkey Vegetable Soup with Angel Hair Pasta

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Turkey Vegetable Soup with Angel Hair Pasta. To make this week’s recipe you’ll be needing Turkey or Chicken Broth, Carrots, Celery, Shallots, Dried Mushrooms, Angel Hair Pasta, Chopped Butterball Turkey, and Parsley. Soup is on! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Turkey Vegetable Soup with Angel Hair Pasta
A delicious, quick-to-make soup using leftover turkey, dried mushrooms, vegetables and pasta.

Recipe Ingredients:
8 cups turkey or chicken broth
1 cup peeled, finely chopped carrots
1 cup thinly sliced celery
2 tablespoons thinly sliced shallots
1/2 ounce dried mushroom pieces, rehydrated*
2 ounces uncooked angel hair pasta
1 cup finely chopped cooked Butterball® Turkey
3 tablespoons chopped fresh parsley

Cooking Directions:
1 – Bring broth in Dutch oven or large saucepan to boil on high heat.
2 – Add carrots, celery, shallots and mushrooms. Return to boil. Reduce heat. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender.
3 – Add pasta. Continue cooking 4 to 5 minutes or until pasta is al dente.
4 – Stir in turkey and parsley. Cook 1 minute or until heated through.
Makes 4 to 5 servings.

*Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.
https://www.cooksrecipes.com/soup/turkey_vegetable_soup_with_angel_hair_pasta_recipe.html

Kitchen Hint of the Day!

April 10, 2020 at 6:00 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, carrots, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Vegetables

All about Carrots……………………..

Health – Carrots contain beta carotene, a pigment that converts vitamin A in the body and helps improve vision. The beta carotene in carrots is also an antioxidant that can help reduce the risk of certain cancers. In addition to the beta carotene, carrots are a good source of fiber, potassium and vitamin C.

Storage – Short-Term Storage: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Diabetic Dish of the Week – Apricot Brisket

April 7, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
Tags: Apricot Brisket, baking, Beef Brisket, carrots, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Diced Tomatoes., Dried Apricots, Food, Garlic, Ground Cinnamon, Ground Cumin, Low Sodium Beef Broth, Onion, Pepper, recipes, Salt

This week’s Diabetic Dish of the Week is a Apricot Brisket. This one is made using Dried Apricots, Diced Tomatoes, Ground Cumin, Salt, Garlic, Ground Cinnamon, Onion, Carrots, Beef Brisket, Pepper, Low Sodium Beef Broth, Cornstarch, Water, and Parsley. The Dish is only 170 calories and 15 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Apricot Brisket
This delicious entree combines sweet apricots and spicy cinnamon with tender beef for a flavor that can’t be beat!

Ingredients
1 cup chopped dried apricots, divided
1 cup canned diced tomatoes, divided
2 teaspoons ground cumin
1 teaspoon salt, divided
1 clove garlic
1/4 teaspoon ground cinnamon
1 medium onion, thinly sliced
2 large carrots, cut into 1-inch pieces
1 small beef brisket (about 2 to 3 pounds), trimmed of fat
1/2 teaspoon black pepper
1 1/2 cups low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons cold water
Chopped parsley (optional)

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Preheat oven to 325°F.

2 – Combine 1/2 cup chopped apricots, 1/2 cup tomatoes, cumin, 1/2 teaspoon salt, garlic, and cinnamon in food processor. Process using on/off pulses until coarsely combined.

3 – Place onion and carrots on bottom of roasting pan. Place brisket on top. Cut several small slits across top of brisket; gently spoon apricot mixture into slits. Sprinkle brisket with remaining 1/2 teaspoon salt and pepper. Spread remaining 1/2 cup diced tomatoes over brisket; top with remaining 1/2 cup apricots. Drizzle broth over brisket. Cover with foil.

4 – Roast 2 to 2 1/2 hours. Transfer brisket to carving board; tent with foil and let stand 15 minutes.

5 – Pour pan juices and vegetables into medium saucepan. Stir cornstarch into water in small bowl until smooth and well blended. Stir into pan juices; simmer until thickened, about 5 minutes.

6 – Carve brisket crosswise into thin slices; serve with onion, carrots, tomatoes, apricots, and pan juices. Sprinkle with parsley, if desired.

Nutrition Information:
Calories: 177 calories, Carbohydrates: 17 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 380 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apricot-brisket/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Kitchen Hint of the Day!

April 6, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: baking, carrots, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Roasting

Storage for carrots………………….

Foe short-term storage, carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Kitchen Closed tonight – Bob Evans

March 20, 2020 at 6:45 PM | Posted in fish, Food | Leave a comment
Tags: Baked Potato, Bob Evans, carrots, Cooking, Dinner, Food, Gravy, Home Delivery, Mashed Potatoes, recipes, Rolls, Sole, Turkey

Today’s Menu: Bob Evans (Home Delivered)

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. Outside we had rain showers in the morning and cloudy and 68 degrees for the afternoon. We have had up to 3-4 inches of rain the past 3 days, a lot of local flooding. So not much going on, waiting out the virus. The Kitchen is closed and we had Bob Evans deliver our Dinner tonight! Mom had a Slow Roasted Turkey Dinner while I had the Lemon Pepper Sole.

I was tired of cooking and I needed a day off. So I had an email come in from Bob Evans come yesterday and they were offering Free Delivery! So it had been quite some time since I had Bob Evans so it sounded good. Mom ordered the Slow Roasted Turkey and Dressing Dinner. With sides of Mashed Potatoes and Gravy, Stuffing, Carrots, Cranberry Relish, and a Roll. For myself I ordered the Lemon Pepper Sole. I had sides of Sugar Snap Peas and a Roll, I gave the Roll to Mom. Both Dinners were Delicious and they arrived Hot. We Really enjoyed it! Thank you Bob Evans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.