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NEWS
April 23, 2009
ROASTED CARAMELIZED CARROTS (Tested by Bob Batz Jr. of the Pittsburgh Post-Gazette) I wouldn't normally put sugar on roasted carrots, but these turned out wonderfully. "Passover by Design" author Susie Fishbein suggests looking for pre-cut carrots to save time, but hey, it doesn't take long to cut carrots. 3 pounds carrots, peeled and sliced into 1/4-inch discs (I did diagonal cuts) 1/2 cup sugar 3 to 4 tablespoons vegetable oil Preheat oven to 400 degrees.
NEWS
January 30, 2008
For salad: 1/2 pound of beets peeled and grated coarsely 1/2 pound of carrots peeled and grated coarsely 1/2 cup minced parsley 1/2 cup diagonally sliced green onions Mesclun salad greens for 6 (one bag should do) 1 ounce feta cheese 2 tablespoons pecan pieces For vinaigrette: 1/2 cup white wine vinegar or red wine vinegar 1/3 cup extra virgin olive oil 2 cloves crushed garlic 1 teaspoon Dijon mustard 1/2 teaspoon each salt and pepper or to taste 1/8 teaspoon hot pepper sauce (optional)
NEWS
January 22, 2007
Jan. 24-Jan. 30 The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu Wednesday - Pork rib-i-cue with barbecue, baked beans, coleslaw, pineapple, whole-grain bread and milk. Thursday - Beef and mac casserole, mixed vegetables, banana, whole-grain bread and milk.
NEWS
January 27, 1999
Materials courtesy of Alberto-Culver USA Inc. Get on the road to a healthier you by adopting a healthy eating plan that is simple enough to become a way of life. Reach for success by focusing on delicious, easy-to-prepare meals that you and your family can enjoy throughout the year. Healthy eating begins with foods that are low in fat, sugar and sodium. That means learning new ways to include smart flavorings in your day-to-day cooking. Salt-free seasonings and fat-free butter flavorings provide a healthy way to enhance the natural flavors in food.
NEWS
January 23, 2001
Pecan bars offer game supporters some sweet nutrition The Associated Press These Pecan Power Bars may be just the thing to bake for Super Bowl Sunday, to provide something more than merely a handy treat for football fans to grab at tense moments. The bars are made with nutritious ingredients, including carrots, prunes, pecans and whole grains. Recipe testers suggest that adding a few mini chocolate chips to the batter might win even more enthusiastic support. Pecan Power Bars 1 large egg 3/4 cup honey 1/4 cup canola oil 1 teaspoon vanilla extract 1 cup grated carrots 1 cup chopped, pitted prunes 1/2 cup chopped pecans 1 cup whole-wheat flour 1 cup instant oats 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon allspice, optional Preheat oven to 350 degrees.
NEWS
October 21, 2008
The cakes, pastries and Valrhona hot chocolate are only half the story at Olive et Gourmando in Montreal, where chef and owners Dyan Solomon and Eric Girard bring comfort to your table, as in this deliciously sweet and savory soup. CARROT, GINGER, PAPAYA AND COCONUT MILK SOUP Start to finish: 30 minutes Servings: 4 to 6 For the soup: 2 tablespoons olive oil 1 medium yellow onion, thinly sliced 1 teaspoon cumin 1 teaspoon curry powder 1/2 teaspoon ground coriander 1 pound carrots (about 6 to 10 large carrots)
NEWS
April 15, 1997
Recipes Asparagus Vinaigrette - 2 pounds fresh asparagus, trimmed - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 teaspoons Dijon-style mustard - 1/2 teaspoon ground black pepper - 1/4 teaspoon salt - 4 tablespoons buttered and toasted bread crumbs - 6 cherry tomatoes, halved Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together oil, lemon juice, mustard and salt and pepper.
NEWS
July 30, 2003
Grandmother's Cod Fish (Preparation 13 hours, 1 hour active) 2 1/2 pounds salt cod that has been soaked overnight and drained 3/4 cup whole parsley (stalks and leaves intact) 1 medium leek 6 medium potatoes 3 medium carrots Salt 3 cups broccoli florets 4 tablespoons olive oil 8 scallions, white and green parts diced 3 large cloves garlic, minced 1/4 teaspoon freshly ground black pepper Place the fish in a large stockpot and cover generously with water.
NEWS
By SALLY CLOPPER and ARLEEN SHUSTER | March 3, 1998
WIC program encourages kids to grow vegetables Eat more vegetables - this is a common message during March, National Nutrition Month, and for good reason. The benefits of a vegetable-rich diet are many. Vegetables add bright colors, interesting shapes and varied textures to our meals. Vegetables are loaded with vitamins and minerals. Many of them are critical for growth and development and are especially important for our children. However, many children are not huge fans of vegetables.
NEWS
March 19, 1997
Ingredients: butternut squash radishes carrots turnips green onions Tools: garnishing tools - channel knife or a zester/scorer - or a sharp knife vegetable peeler vegetable slicer wooden skewers toothpicks bowl of ice water Directions for vegetable bouquets 1. Make a base from a butternut squash, which carves cleanly, doesn't discolor and won't topple over easily....
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LIFESTYLE
April 30, 2013
Glenda McBee Bonfili is a member of Sons and Daughters of Italy. She is of Italian descent. She said this pork recipe has been handed down from her grandmother, Philomena Ferrari Billotti, who Bonfili called "Nona. " "My Italian grandmother grew up in San Genovera De Foria in southern Italy," Bonfili said by email. "She was married to my grandfather, Samuel, had one son and a second child on the way, when Samuel decided to move to America. " Samuel debarked in Boston, then moved to Clarksburg, W.Va., where he had relatives living.
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LIFESTYLE
August 7, 2012
Allison Spaid, 13, of Smithsburg, was youth champion in the cake division of the 2012 Washington County Ag Expo and Fair. She said this is the first year she has entered the contest, but she has experience in a kitchen. "I've cooked since I was probably 6 or 7," Allison said. "I first cooked with my grandmother - my mom's mother. We made anything from cakes to soups and casseroles. " Her family's roots are several generations deep in the orchards and farms in the Smithsburg area.
NEWS
Scott Anderson | Culinary Passion | May 23, 2012
When looking through the pantry and cupboards, I came across a few ingredients that can create the most deliciously moist sweet bread. The key was to use the carrots' natural sweetness accompanied by a little bit of pancake syrup, and then cook them down until they are nice and tender. A key point here is that many call the small carrots, baby carrots, when in fact they are normal-sized carrots simply shaved down on a vegetable lathe. Try experimenting with maple syrup or honey in place of pancake syrup, or completely eliminating the syrup all together and increase the sugar up to 2 1/2 cups, or even 3 cups if you want a really sweet bread.
LIFESTYLE
By TAYLOR ECKEL | taylor.eckel@herald-mail.com | July 31, 2011
For the third straight year, Natoama "Cookie" Vargason represented Washington County at the annual "Buy Local" Cookout on July 21. The cookout was hosted by Maryland Gov. Martin O'Malley and first lady Katie O'Malley on the front lawn of the Government House in Annapolis. Vargason and her team of local food producers prepared Washington County Fiesta Blue Chorizo Wraps with Escabeche. The "Buy Local" cookout kicked off the "Buy Local Challenge" week, which encouraged Marylanders to incorporate at least one locally grown, produced or harvested product into their meals each day. The week ran from July 23 through July 31. "It's an honor," Vargason said.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | August 10, 2009
Dear Lynne: An Italian restaurant in New York had these vegetables waiting on a side table, not refrigerated. They were served before the meal and with bread to soak up their juices. Our kids treat vegetables like poison, but these they liked. Tastes were like halfway between pickled and marinated, especially the carrots (which I never think of as an Italian vegetable) and the zucchini. Was this a New York specialty, or was it authentic Italian? Do you have recipes? -- Thanks, Lucy from Winona, Minn.
NEWS
April 23, 2009
ROASTED CARAMELIZED CARROTS (Tested by Bob Batz Jr. of the Pittsburgh Post-Gazette) I wouldn't normally put sugar on roasted carrots, but these turned out wonderfully. "Passover by Design" author Susie Fishbein suggests looking for pre-cut carrots to save time, but hey, it doesn't take long to cut carrots. 3 pounds carrots, peeled and sliced into 1/4-inch discs (I did diagonal cuts) 1/2 cup sugar 3 to 4 tablespoons vegetable oil Preheat oven to 400 degrees.
NEWS
October 21, 2008
The cakes, pastries and Valrhona hot chocolate are only half the story at Olive et Gourmando in Montreal, where chef and owners Dyan Solomon and Eric Girard bring comfort to your table, as in this deliciously sweet and savory soup. CARROT, GINGER, PAPAYA AND COCONUT MILK SOUP Start to finish: 30 minutes Servings: 4 to 6 For the soup: 2 tablespoons olive oil 1 medium yellow onion, thinly sliced 1 teaspoon cumin 1 teaspoon curry powder 1/2 teaspoon ground coriander 1 pound carrots (about 6 to 10 large carrots)
NEWS
January 30, 2008
For salad: 1/2 pound of beets peeled and grated coarsely 1/2 pound of carrots peeled and grated coarsely 1/2 cup minced parsley 1/2 cup diagonally sliced green onions Mesclun salad greens for 6 (one bag should do) 1 ounce feta cheese 2 tablespoons pecan pieces For vinaigrette: 1/2 cup white wine vinegar or red wine vinegar 1/3 cup extra virgin olive oil 2 cloves crushed garlic 1 teaspoon Dijon mustard 1/2 teaspoon each salt and pepper or to taste 1/8 teaspoon hot pepper sauce (optional)
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