Posts Tagged ‘vegetable’

Carrot Mash

October 15, 2014

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This is another quick tip more than a real recipe. I was in the mood for mashed sweet potato the other day, but only had carrots in the pantry. I also wanted to sneak a little more protein into my lunch.
Step one:
Cook your carrots. I used 6 medium carrots and boiled them on the suggestion of Martha Stewart.
Step two:
Add the cooked carrots to the food processor or blender with 1/2 cup of cottage cheese ~ 14 grams of protein. Pulse until smooth.
Step three:
Add seasoning. This could be roasted garlic, butter and salt, or even sugar and cinnamon if you like that sort of thing with your sweet potatoes (not for me – I like to keep that stuff savory.)
Optional fourth step:
Depending on the whey content of your cottage cheese and the water content of your carrots, you might prefer to firm the mashed carrots by baking them in a casserole dish at 350 degrees until toasty on top.

I packed these up with a bed of spinach which wilted nicely when I heated my lunch. It wasn’t really like sweet potato, but it was a tasty lunch dish on the lighter side. Next time I’ll experiment by adding ginger!

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Browned butter panko… Goes on everything

October 8, 2014

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This is sort of a recipe, sort of a tip for packing lunch. Last year, I fell in love with crunchy Bosc pears on bitter salads. This lunch box has a baby kale, pickled radish, and sliced pear salad, quinoa pilaf, and kiwi slices. When I made my pear + greens salad over and over again, I found it came out best when I added a salty/crunchy element. This time I had some leftover browned butter panko – so good. You can press these browned butter bread crumbs onto cauliflower, broccoli, meat… or make a little fried goat cheese for a salad. Here’s how you do it:

Cut 4 tablespoons of butter into slices. Add to a pan over medium high heat and allow to melt, but stand by with a spatula or scraper. When the butter starts to foam up, stir it. The little bits of proteins and sugars in the butter sink to the bottom and stirring will help you brown them evenly. When the butter has reached a level of browned-ness you like, add a cup of panko or breadcrumbs, 1 teaspoon chopped fresh thyme (or herb of preference) and salt to taste, stirring constantly.

Allow the panko/bread crumbs to soak up the butter, then watch and stir as they start to brown. When they are golden and toasty, take them off the heat quickly and throw them on top of whatever is nearby!

To make fried goat cheese, slice your chevre about 1/4 inch thick. I then placed the slices in the freezer to firm them up, but I still got a messy result (hence no photo). Dredge them in flour, then beaten egg, then press it into your finished browned butter crumbs. Because the crumbs are already browned, just barely fry the goat cheese in a little oil. I almost regretted making the first one because they were frequently requested after that…