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Recipes
Mimosa Soup Recipe
By Carla
from French Women Don't Get Fat Alternative to Magical Leek Soup Pity those who don’t love the sweet taste an...
- 1 head of lettuce
- 1/2 lb. carrots
- 1/2 lb. celeriac
- 1/2 lb. turnips
- 1/2 lb. cauliflower
- 1 lb. leeks
- 2 hard boiled eggs chopped
- 1/2 cup chopped parsley
- Water to cover in a large pot
Island Buttermilk Cake
By Carla
Preparation 1. Heat oven to 325 degrees
- 1 tablespoon butter, for greasing the pans
- 1 cup vegetable or canola oil
- 1 and 3/4 cups sugar, plus 2 tablespoons for sprinkling
- 2 teaspoons nutmeg
- 1 teaspoon salt
- 4 cups sifted flour, plus extra for dusting pans
- 1 teaspoon baking soda
- 1 and 1/3 cups buttermilk
- 1 cup ripe blueberries, raspberries, or blackberries (optional).
Marinated Carrots
By Carla
1. Boil carrots in lightly salted water and sugar for 5 minutes
- 1 pound carrots, peel, quartered and cut into 2-3 inch spears
- 1 tablespoon sugar
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- Kosher salt
Orange Pecan Wild Rice
By Carla
Place the rice, chicken stock, 1 1/4 cups water, 1 Tbsp of the butter, and 1 tsp salt in a medium saucepan and brin...
- 1 cup wild rice
- 1 1/2 cups chicken stock, preferably homemade
- 2 Tbsp unsalted butter
- Kosher salt
- 1 cup seedless green grapes halved
- 1/2 cup scallions, sliced in rounds, white and light green parts only (2 scallions)
- 1 cup pecan halves, toasted and coarsely chopped
- 1 tsp grated orange zest
- 2 Tbsp freshly squeezed orange juice
- 1 tsp freshly ground black pepper
Camielle's Carrot Cake
By Carla
Cake: Preheat oven to 375 degrees
- Cake:
- 2 cups flour
- 2 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 eggs
- 2 tsp vanilla
- 1 1/2 veggie oil
- 4 tsp cinnamon
- 1 cup pecans , chopped
- 3 cup shredded raw carrots
- Icing:
- 1/2 cup butter
- 6 oz cream cheese
- 1 package powder sugar
- 1/2 cup pecans
- 2 tsp vanilla
- 1 cup coconut
Carrot and Ginger Soup
By Carla
In a medium saucepan, saute onions in olive oil over low leat, until onions are translucent
- 3 Tbsp diced onions
- 1/2 tsp olive oil
- 1 Tbsp maple syrup
- 1/2 tsp honey
- 1 Tbsp peeled and minced fresh ginger
- 1 cup peeled and chopped carrots, about 6 oz
- 3 cups Vegetable Stock
- 1/4 cup peeled and diced sweet potato
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp minced fresh garlic
Autum Vegetable Sheperd's Pie
By Carla
Preheat oven to 400 degrees F
- 2 pounds sweet potatoes, about 4 cups cooked and pureed
- 2 cups peeled and diced carrots
- 3 cups peeled and diced butternut squash
- 1 cup peeled and diced parsnips
- 1 1/2 cups peeled and diced turnips
- 1 1/2 cups quartered mushrooms
- 1/2 cup diced onions
- 1/2 cup diced celery
- 3 Tbsp olive oil
- 1/2 tsp ground or grated nutmeg
- 1 tsp chopped fresh rosemary
- 2 tsp salt
- 1/2 tsp black pepper
- 3/4 Vegetable Stock
- 3/4 cup apple cider
- 3 tsp brown sugar
- 1/2 tsp peeled and grated fresh ginger
- 2 tsp maple syrup
Braised Pot Roast with Vegetables
By Carla
Recipe courtesy Tyler Florence
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 1 cup water
- 2 red onions, halved
- 2 garlic cloves, chopped
- 8 carrots, sliced
- 2 celery stalks, sliced
- 1 cup button mushrooms, stems removed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Chicken Stock
By Carla
Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16 - 20 quar...
- 3 5-pound roasting chickens
- 3 large yellow onions, unpeeled, quarted
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled, cut in half (optional)
- 20 springs fresh parsley
- 15 springs fresh thyme
- 20 springs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 Tbsp Kosher salt
- 2 tsp whole black peppercorns
Jam Thumbprint Cookies
By Carla
Preheat the oven to 350 degrees
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 egg beaten with 1 Tbsp water for egg wash
- Raspberry and/or apricot jam