Monthly Archives: November 2013

  • Carrot Mash with Orange and Mint
  • Carrot Mash with Orange and Mint

Carrot Mash with Orange and Mint

Posted on November 30, 2013

Did you make anything new for Thanksgiving this year? I try to make one or two new recipes each year. But it can be a hard sell sometimes. Most people like their traditional Holiday eats. My family and friends would probably get cranky if I went hog wild and completely changed the menu on them. So instead, I try to sneak in a new side dish or appetizer. I find most people tolerate that pretty well!

This Carrot Mash with Orange and Mint was one of the new recipes I tried this Thanksgiving. I must admit that if I ran across this recipe in a magazine, I never would have made it. Because pureed carrots just seem kind of plain, and dare I even say boring. Snooze-ville. But the guys over at The Bitten Word convinced me that I could not miss out on this side dish. So I listened. And they were right. Because this Carrot Mash with Orange and Mint is fresh, creamy, sweet, savory and simple. Essentially it’s everything that a Holiday side dish should be.

And while this dish is certainly Holiday worthy, it’s also great for any old night of the week. No special occasion necessary. It’s easy to make, fairly healthy (you could use half and half instead of cream if you wanted to be a little bit more virtuous) and can be made 1-2 days in advance.

The recipe below is doubled from the original printed recipe (I was feeding a crowd at Thanksgiving!). Feel free to cut it in half to make a more manageable amount.

Cheers,

Liz

Recipe slightly adapted from The Bitten Word via Fine Cooking

Carrot Mash with Orange and Mint

Serves 8-12

Carrot Mash with Orange and Mint

Ingredients

  • 4 lbs carrots, peeled, trimmed and cut into 1-inch pieces
  • 1/4 cup (4 tablespoons) butter, cubed
  • 1/4 cup heavy cream
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh mint, finely chopped (plus more for garnish)
  • 1 tsp. finely grated orange zest
  • 1 1/2 tsp. salt
  • 1 tsp. pepper

Instructions

  1. Place the chopped carrots in a large saucepan. Add enough cold water to cover the carrots by 1-2 inches. Bring to a boil, then turn down the heat to maintain a simmer. Simmer, uncovered, for about 25-30 minutes, or until the carrots are very soft and can be easily pierced with a fork. Drain the carrots and set aside to cool slightly.
  2. In your still warm saucepan, melt the butter. Stir in the cream, olive oil, mint and orange zest.
  3. Transfer the carrots to your food processor with the blade attachment and blend until they are smooth, working in batches if necessary. Transfer the pureed carrots back to the saucepan and stir to combine. Stir in the salt and pepper. Garnish with a few springs of fresh mint before serving.
  4. Leftovers can be stored for 3-4 days in a airtight container in the refrigerator.
https://www.floatingkitchen.net/carrot-mash-with-orange-and-mint/
  • Turkey Tacos with Brussels Sprouts and Cranberry Sauce

Turkey Tacos with Brussels Sprouts and Cranberry Sauce

Posted on November 29, 2013
Category:

Are you deep in the post-Thanksgiving haze? Yeah, me too. I think parts of my brain have been replaced with pie and stuffing. Forgive me if I’m less then eloquent today. All that wine from yesterday is playing keep-away with my intelligence at the moment…

Let’s talk about Thanksgiving leftovers. Do you love ’em or hate ’em? Personally, I love them. I will happily eat them for dayzzz. But it’s good to try and change up the flavor profile to avoid leftover fatigue. So I like to make tacos. They are as easy as making  turkey sandwiches (frankly, I don’t think I could handle cooking anything complicated at the moment). And the addition of some classic Mexican ingredients spices things up just enough so you feel like you are eating something new, and not just a simple re-hash of yesterdays meal.

There isn’t much of a recipe here folks. Mostly just a list of ingredients. But you know what to do to make tacos! I believe in you!

Cheers,

Liz

Turkey Tacos with Brussels Sprouts and Cranberry Sauce

Turkey Tacos with Brussels Sprouts and Cranberry Sauce

Ingredients

  • Cooked turkey meat, shredded
  • Cooked brussels sprouts
  • Small tortillas (corn or flour)
  • Cranberry sauce
  • Avocado, halved, pitted and sliced
  • Jalapeño, thinly sliced
  • Fresh cilantro, roughly chopped
  • Queso Fresco, crumbled
  • Lime

Instructions

  1. Re-warm the turkey and the brussels sprouts. Warm the tortillas so they are soft and pliable.
  2. Spread about a tablespoon of cranberry sauce onto each tortilla. Top with shredded turkey meat, brussels sprouts, a few slices of avocado, a few slices of jalapeño, fresh cilantro leaves and the cheese. Squeeze on a little fresh lime juice. Enjoy!

Notes

1. No leftover turkey? Shredded chicken works great!

2. Any crumbly salty cheese will work here (think goat cheese or feta).

https://www.floatingkitchen.net/turkey-tacos-with-cranberry-sauce/

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