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13 Tasty Carrot Recipes

March 6, 2019 | Recipes | No Comments

whole carrots with greens on a cutting board

After doing the food storage report, I decided that we really needed to get using up the carrots. A lot of the apples are mostly past where we are willing to use them, and so a couple of apple crisps will use up the rest; however, we still have quite a lot of carrots that will need using pretty soon.

I went poking around on the internet, and came up with a bunch of tasty-looking carrot recipes. Most of them use pretty simple ingredients, and are straightforward to make (we generally don’t do fussy cooking). Here’s a list of the recipes that looked tasty to me:

Slow Cooker Carrot Ginger Soup from The Busy Baker

carrot soup
Image courtesy Einladung_zum_Essen on pixabay

Carrot Baked Oatmeal from Annie’s Noms

Carrot Cake Pancakes from Taste of Home

WW2 Vintage Carrot Cookies from Melissa K. Norris

Carrot Cake from My Cake School

Mashed Carrots and Turnips from Bake. Eat. Repeat.

Whole Wheat Carrot and Honey Muffins from Skinny Ms.

carrot muffins
Image courtesy milliways42 on pixabay

Carrot Red Lentil Soup from Vegan Family Recipes

Cheesy Carrot Casserole from Num’s the Word

Carrot and Kale Vegetable Saute from Taste of Home

Spiced Carrot Bread With Vanilla Chips from Don’t Waste the Crumbs

Healthy Carrot Apple Pumpkin Muffins from Celebrating Sweets

Perfect Roasted Carrots from Cookie + Kate

Roasted carrots - photo courtesy of Kathryne Taylor of Cookie + Kate
Photo courtesy of Kathryne Taylor of Cookie + Kate blog.

PS – I love Pinterest. Really, really love it. Pinterest is fantastic for finding new recipes, which is a huge help when you are staring down a glut of something. I can’t even begin to describe how often I come in from the garden (or up from the root cellar) with so much of something that I know I’m going to be eating it every day for a couple of weeks, and need some novel ways to prepare it! I am building Pinterest boards of recipes for the various veggies I tend to get big harvests of – come on over and check out my Pinterest profile!

By Jess

Red Kuri Squash Muffin Recipe

February 26, 2019 | Recipes | 1 Comment

A photo of Red Kuri winter squash muffins, to illustrate our recipe

Around this time of year, we’re all about the squash. Our pumpkins have usually given up by late December or early January (though this year, they are still going strong at the end of February, which is amazing!), and we are on to the c. maxima squash, which tend to be better keepers for us. However, even the best of our c. maximas don’t usually last much past early April, so by February and March, we’re motivated to use them up.

Two Red Kuri winter squashes

One of our favorite c. maxima varieties are Red Kuri squash. They are a cute little teardrop shaped squash (around 3-5 pounds), that has a gorgeous deep red-ish orange color. They generally keep until sometime in March for us, and they are very dense, with a distinctive nutty flavor that is not as sweet as our other favorite c. maximas (Sweet Meats). We often use Red Kuri squash as a substitute for sweet potatoes in various savory recipes, because they hold their shape fairly well when cooked. However, sometimes, it’s nice to highlight the squash for what it really is.

A Red Kuri winter squash, cut in half.

These muffins are a nice way to use up some Red Kuri squashes, especially late in the year when they can sometimes get soft spots, and roasting and mashing is simpler than trying to cut out the spots and still get nice cubes. They are great for a hearty winter breakfast, with a bit of a gingersnap flavor.

Red Kuri Muffins:

2 cups whole-wheat flour

1 cup brown sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 Tablespoon fresh grated ginger

2 cups red kuri squash, roasted and puréed (to roast the squash, just cut it in half, scoop out the seeds, and roast in the oven at 350 degrees F until it is soft when you check it with a fork. Refrigerate or freeze leftover purée)

3 eggs

1.5 Tablespoons molasses

1/4 cup olive oil

1 cup raisins

Preheat oven to 325 degrees F.

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

In a large bowl, mix puréed squash, eggs, olive oil, and molasses until well blended. Add the dry ingredients and stir until combined, but don’t over-mix, as the texture of the muffins will suffer.

Stir the raisins into the batter.

Spoon the batter into paper-lined muffin tins and bake for approximately 30 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm with butter.

Red Kuri squash, and muffins from our recipe

By Jess