Creamy Carrot Spread

Carrot Spread

Whether you’re planning a picnic, a road trip, or just want a more interesting spread for your breakfast breads or lunchtime sandwiches, you can’t go far  wrong with this creamy carrot spread with its hints of orange, cinnamon, and ginger.

Carrot Spread
 
Author: 
Recipe type: Dips & Spreads
Cuisine: Eclectic
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Carrot spread can be a delightful replacement for cream cheese on morning bagels, toast, or even muffins. It also is a lovely dip served with toast points, crackers, or crudités, and it makes an interesting condiment for sandwiches.
Ingredients
  • 3 large carrots
  • 4 oz Neufchâtel cheese
  • 1 Tsp orange juice
  • ½ tsp. cinnamon
  • ½ tsp ground ginger
  • 1 tsp. orange zest
Instructions
  1. Puree carrots
  2. Blend ingredients together in a bowl
  3. Chill for 1 hour before serving
Notes
If Neufchâtel is problematical for you to purchase, you can substitute cream cheese. For a slightly sweeter version you can substitute mascarpone cheese instead.

And yes, not only does carrot spread taste awesome, Neufchâtel has approximately 33% less fat than cream cheese. Tasty and healthy, what’s not to love?

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Spices

Jamaican Curry Powder

Jamaican Curry Powder is quite different than Indian curry spice mixes, though it was inspired by it and shares the name, “curry.” It tends to be simpler in flavor and tastes more spicy and sweet as opposed to the spicy-hot and slightly sour flavors found in Indian curries. The signature difference between Jamaican and Indian curries is that Jamaicans use allspice in theirs while the Indians normally don’t.

Jamaican Curry Powder
 
Author: 
Recipe type: Spices
Cuisine: Carribean
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Jamaican curry powder is a great addition to many, many dishes. It can, among other things, be used in soups, salad dressings, or as dry rubs on meats.
Ingredients
  • ¼ cup whole coriander seeds
  • 2 tablespoons whole cumin seeds
  • 2 tablespoons whole mustard seeds
  • 2 tablespoons whole anise seeds
  • 1 tablespoon whole fenugreek seeds
  • 1 tablespoon whole allspice berries
  • 5 tablespoons ground turmeric
Instructions
  1. Reserve the tumeric. Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a pan. Toast them over medium heat, stirring or shaking them gently, until the spices slightly darken and become very fragrant. This takes approximately ten (10) minutes.
  2. When the spices have been toasted, remove them from the skillet, and allow them to cool to room temperature. Grind the toasted spices with the turmeric in either a spice grinder or mortar & pestle. Store the ground spices away from direct light in an airtight container at room temperature.

Once made, it will keep for many months if stored in a cool, dark, dry place.

At that point, no matter what you put it in or on, it’s all cut and curry. Mek wi nyam!.

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Corn Salad

Fresh Corn Salad

This is a great spring and summer salad that can also be used as relish with summer meat and fish dishes.

Fresh Corn Salad
 
Author: 
Recipe type: Salad
Cuisine: Southwestern
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This salad goes very well with seafood dishes � especially shrimp, octopus and scallops – and with cold meat salads such as chicken salad, ham salad or tuna salad. As a relish it adds a nice component to fish tacos, quesadillas and – believe it or not – hot dogs.
Ingredients
  • 6 - 8 ears of sweet corn
  • 4 - 6 mild to medium chilies (Anaheim, red, orange or yellow bells, banana peppers, etc...)
  • 1 bunch of scallions
  • ½ cup cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 small basket of grape or cherry tomatoes
  • Fresh herbs to taste (sage, oregano, cilantro, dill, thyme, etc...)
Instructions
  1. Shuck the corn and cut the kernels from the cob
  2. In a large bowl (glass, ceramic or stainless steel preferred) combine all the ingredients except the tomatoes.
  3. Allow salad to sit for 30 minutes to allow the flavors to marry.
  4. Adjust seasoning to taste
  5. Serve sprinkled with the tomatoes
Notes
Add crumbled feta cheese and sliced roasted beets Add grated sharp cheddar and diced Granny Smith green apples Add ½ cup diced jicama and substitute diced tomatillo (husk tomato) for half the grape or cherry tomatoes Substitute rice wine vinegar for cider vinegar. Add ½ cup grated daikon (Japanese giant white radish) and 2 tablespoons ponzu (Japanese citrus sauce) Dice and drain the tomatoes and fold them into the salad. Use as relish or condiment for summer dishes if you're of a mind to do so.

In a sealed container this salad will keep for up to a week in the refrigerator. Enjoy!

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parsnips and beets

Roasted Parsnips & Beets With Feta & Herbs

Roasted Parsnips & Beets With Feta & Herbs
 
Author: 
Recipe type: Side Dish
Cuisine: Eclectic
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Ingredients
  • 3 Beets
  • 3 Parsnips
  • Feta Cheese
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh thyme
  • 2 oz feta cheese, crumbled
  • 3 Tsp olive oil
  • 1 tsp salt
Instructions
  1. Preheat oven to 350 degrees
  2. Coarsely chop beets and parsnips
  3. Salt lightly
  4. Cook for 45 minutes or until tender
  5. Heat oil in pan
  6. Add basil, oregano, and thyme and turn off heat
  7. Place the roasted parsnip and beets in a dish, toss the feta on top, drizzle the oil over the whole thing, and top with the wilted herbs

 

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beets and feta

Herbed Beets With Feta

Roasted beets with herbs and feta cheese make a wonderful vegetable side dish for many meals. Try the recipe sometime when you encounter fresh beets at the market.

Herbed Beets With Feta
 
Author: 
Recipe type: Sidedish
Cuisine: Mediterranean
Prep time: 
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This is a very elegant, and elegantly simple to craft, warm vegetable side dish to serve. The combination of herbs, beets, and feta cheese make a rich and complex palate of flavors.
Ingredients
  • 6 beets (approx 1.5 lb)
  • 1½ tsp chopped fresh thyme
  • 1½ tsp chopped fresh chives
  • 3 Tbsp extra-virgin olive oil
  • 2 oz feta cheese, crumbled
  • Ground black pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl mix together the thyme, chives, and olive oil, reserve
  3. Peel beets under running water and wrap them individually in foil
  4. Roast beets in oven until tender when pierced with a fork, approx. 1 hour
  5. Remove beets from oven, unwrap, and quarter them
  6. Place beets in serving bowl and drizzle them with herb and oil mixture
  7. Add crumbled feta cheese and pepper
Notes
Beets come in a variety of colors, all of which have very similar flavors. Try mixing different colors for a more interesting presentation. The beets can be roasted the night before and stored (in separate containers by color) if desired and reheated before adding herbed oil and feta cheese.

I particularly like this served with roasted lamb or medallions of beef tenderloin, but it pairs wonderfully with a variety of main dishes.

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