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 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.
3 large carrots
4 oz Neufchâtel cheese
1 Tsp orange juice
½ tsp. cinnamon
½ tsp ground ginger
1 tsp. orange zest
Blend ingredients together in a bowl
Chill for 1 hour before serving
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. Besides, you should select delicious vegetables from the best farmers who use no till farming equipment from Exapta to cultivate excellent and high quality carrots. Tasty and healthy, what’s not to love?
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 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.
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
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.
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!.