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'Wich of the Week: Estela's "The Carrot"

YumSugar — Wed, 16 Jan 2008 12:13:33 -0800

Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to re-create it.

Today's sandwich comes from a cheerful hidden gem called Estela's, which is one of my favorite sandwich shops in San Francisco. Not only are the creations humongous - piled with cold cuts, a variety of cheeses, and yummy condiments like artichoke spread and cranberry mustard - but they're also filled to the brim with fresh produce so you can feel good about devouring them.

Lately I've been leaning toward Estela's vegetarian options, particularly the Carrot. To find out what's in it, read more.

The menu at Estela's has just about anything you could want, but I like the veggie options because I can eat the whole sammie without feeling disgustingly full. And thanks to the avocado and havarti dill, the Carrot is one of the most flavorful veggie sandwiches I've ever had.

This sandwich would be very easy to re-create at home and requires no cooking or toasting. Here's what you'll need:

2 slices of thick multigrain bread
2 slices of tomato
2 to 3 slices of dill havarti cheese
2 pieces of red leaf lettuce
4 thick-cut cucumber slices (I recommend slicing the cuke on the diagonal)
Thinly-sliced red onion, to taste
About 1/3 cup of shredded carrots
About 1/4 of an avocado, sliced
Dijon mustard and mayonnaise

To make your own version of the Carrot, spread Dijon mustard on one slice of the multigrain, then top with cheese, lettuce, onion, cucumber, and tomato. Scatter the carrots evenly across the tomato, then put the avocado on top of the carrots. Spread mayo on the other slice of bread and lightly press the slice onto the veggie pile. Hold with both hands and eat!

Time to Get the Carrots Glazing

YumSugar — Mon, 23 Nov 2009 16:15:48 -0800

Thanksgiving is one of my favorite holidays; however, eating the same dishes year after year can be a little monotonous, so this Thursday all the classics are getting a modern twist. Glazed carrots have always been an essential dish for my feast, but I crave more complex flavor. Pomegranate-balsamic glazed carrots fits the ticket perfectly.The sweet glaze combines honey, balsamic vinegar, and pomegranate juice. Topping the dish with fresh mint and a subtle touch of cayenne pepper balances the sweetness. Chopping the carrots requires some attention, but they can be prepped six hours ahead of time. This is a fast side dish and only requires about 20 minutes of cook time. Want a new glaze for your carrots? Then keep reading.

Healthy Cooking Tip: Cook Your Carrots Whole

FitSugar — Fri, 19 Jun 2009 13:16:55 -0700

Orange and sweet, carrots rank as one of my favorite foods. Recent research has revealed that the carrot, similar to the potato, retains more of its cancer-fighting nutrients when cooked whole.

The anticancer properties of carrots are enhanced by 25 percent when not chopped preboil. When you chop a carrot, you increase the surface area of the veggie, so more nutrients leach into the water when boiled. The researcher wholeheartedly believe that carrots taste sweeter when cooked whole, for the root veggies retain their natural sugars.

While steaming carrots is my cooking method of choice, I am not sure I will try to steam mine whole. Roasting whole carrots, on the other hand, is something I already do. How do you cook your carrots? Will you be cooking them whole from now on?

Glazed Carrots Two Ways - Beginner and Expert

YumSugar — Wed, 04 Nov 2009 05:50:07 -0800

It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.

The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.

If you're taking part in a beginner, budget-conscious, or fast Thanksgiving dinner, opt for a two-step recipe made of only four pantry ingredients. Alternately, add citrus for a side that has layers of complexity. Scope out both recipes after the break.

Healthy Carrot Soufflé

FitSugar — Tue, 24 Nov 2009 05:50:12 -0800

When my sister moved to Georgia a few years ago, I had the chance to spend Thanksgiving with her. Amongst all the dishes on the table was a Southern staple that I thought about for months after coming home - brown sugar and maple glazed carrots. I wanted to make this dish at my own Thanksgiving dinner this year, but was shocked to find out how much sugar and butter the recipe calls for. I decided to try and make my own healthy alternative to the dish and I think you'll be happy with the results.

There's barely any butter in my version and the dish has much, much less sugar. I also decided to make it into a souffle (I'm using the term loosely here!) to cut back on oil and give it a creamier taste and texture. This would be a great side dish for your Thanksgiving meal and it's an awesome replacement for a candied yam dish - carrots have fewer calories than yams and are exploding with vitamin A. Chances are your guests won't even know the difference!

Check out the recipe when you read more.

Healthy Carrot Soufflé
original recipe

Ingredients

2 1/2 pounds of peeled, cut carrots
1/3 cup of plain lowfat yogurt
2 eggs and 1 egg white, beaten
2 tablespoons unsalted butter, softened
2 tablespoons maple syrup
1 teaspoon vanilla extract
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Pinch of salt

Directions

Preheat oven to 350 degrees.
Steam carrots until tender, about 20 - 25 minutes.
Place carrots in a food processor or blender and mix until smooth.
Combine yogurt, eggs, butter, maple syrup, and vanilla extract into the carrots.
Pulse in flour, baking powder, cinnamon, nutmeg, ginger, and salt to the mixture.
Transfer mixture to a 2-quart baking dish that has been lightly coated with cooking spray or butter.
Bake in oven for 45 minutes or until set and firm.

Makes 8 to 10 servings.

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Learn to Love: Carrot Juice

FitSugar — Thu, 21 Feb 2008 07:30:00 -0800

We often think of juices as being healthy, but in reality, a big cup of juice can also be a big cup of calories. Because juices are super-concentrated and often have added sugar, they can be much higher in calories than their fruit counterparts. For instance, one large orange contains 86 calories, while an eight-ounce glass of OJ has 110 calories.

But I admit I love juice, and sometimes it just really hits the spot. So I've recently made the switch to carrot juice, initially because I noticed it was much lower in calories: Eight ounces of Odwalla carrot juice has just 70 calories. I've since grown to love the sweet but not too sweet flavor - now Odwalla's Carrot Orange Apple Juice blend tastes too sweet! And the nutritional benefits are hard to beat, so read more.

Not surprisingly, carrot juice can easily provide your RDI of vitamin A, which helps with vision and bone growth, fosters cell growth, and enhances the immune system to ward off infection. The tasty beverage is also rich in B vitamins, calcium, and potassium. Because of its low calorie content, it makes a great base for smoothies.

Do you love carrot juice too? Tell me how you use it below.

Source

Soup's On: Carrot Thyme Soup

partysugar — Thu, 06 Dec 2007 08:03:19 -0800

A couple weeks ago FabSugar and I went to the opening of Carrots, a spacious and sophisticated boutique in San Francisco. Actual carrots were a prominent ingredient in most of the hors d'oeuvres, including a memorable carrot soup served in shot glasses. Since that night I've wanted to make carrot soup. However, I couldn't find a recipe that simply highlighted the pure flavor of carrots. When I came across Nancita's warm winter dinner, I knew the search was over. This soup is pure elegance in a bowl with a creamy texture and lovely taste. To see how I made it, read more

Carrot Thyme Soup
From Andrew Sopko

2 tbsp. extra virgin olive oil
1 bag of carrots, peeled and chopped
1 medium yellow onion (about 1 cup), chopped
1 1/2 tbs chopped fresh thyme (with some for garnish)
3 cups chicken or vegetable broth
1 cup water
1 tbsp. brown sugar
1 tsp. ground pepper
1 tsp. salt
1 cup sour cream or creme fraîche, optional for garnish

Sauté carrots and onion in a skillet on medium low
heat for 15–20 minutes until carrots are soft and fork tender.

Add thyme, salt, and pepper stir to combine. Remove pan from heat and allow to cool for about 5 minutes.

Add contents of pan and brown sugar to
blender with one cup of stock. Blend.

Add liquid one cup at a time until it reaches the correct consistency. Blend for several minutes until the puree has a butternut-squash color.

Return soup to heat in a 10 qt. sauce pan, adding salt and pepper to taste.

If the soup is too thick, add water to combine as needed to thin to desired consistency.
Ladle soup into bowls and spoon a small dollop of sour cream or creme fraîche into the center, then sprinkle remaining thyme over top for garnish.

Serves 6–8.

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A Perfect Fall Dessert: Carrot Cake Cookies

partysugar — Sat, 20 Oct 2007 04:30:45 -0700

The other day I was chatting with DearSugar about our most-liked desserts. She named carrot cake as one of her all-time favorites, and it got me thinking about making a deconstructed version of carrot cake. Then, I found the perfect recipe in the form of carrot cake cookies!

Carrots, oats, and brown sugar flavor these fragrant and delicious cookies. Filled with a sweet cream cheese frosting, these sandwich cookies are the ideal companion to a steaming cup of hot cocoa. You know you want to make these so get the recipe now and read more

Carrot-Cake Cookies
From Everyday Food magazine

For the filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
For the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Make filling: with an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
Meanwhile, make cookies: in a large bowl, whisk together butter, sugars, and egg yolk.
In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand.
Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Makes 18 sandwiches.

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Sunday Dinner: Corned Beef and Carrots

partysugar — Sun, 09 Mar 2008 06:23:31 -0700

While some of you believe corned beef tastes like dog food, I happen to love this St. Patrick's Day staple. Slathered in an orange marmalade and whiskey glaze, this is the perfect Sunday night dinner. Don't be intimidated because this recipe calls for fully cooked corned beef. You cook it like you would a baked ham.

For the sweet carrots on the side use real carrots. Packaged baby carrots won't have such a fresh flavor. To make this for your family tonight, read more.

Corned Beef and Carrots
From Bon Appetit magazine

Ingredients

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Directions

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray.
Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet.
Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper.
Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes.
Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Serves 6.

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Carrots in My Oatmeal?

OnSugar Blog — Thu, 21 Jan 2010 05:50:49 -0800

Here, OnSugar blog Beans in My Brownies? shares a breakthrough concept in hot cereal: Carrot cake oatmeal.

This morning I made carrot cake oatmeal. I came across this on another blog, and had to try it! I am going to make it for tomorrow!

Get her new twist on oatmeal when you keep reading.