The problem that we run into is the level of commitment from our families to eat, finish up, use up and cooperate in, productively dispensing with that 5 pound bag of carrots. Isn't it funny that our families just don't understand that buying 5 pounds is so much less expensive than buying 1 pound of carrots?
Well, what is one to do when you're family is so over those carrots after eating 1/2 a pound? We check the fridge every day hoping, praying that we're not going to see the slimy, mushy, science experiment that our poor carrots have become.
Here is where we need to think outside the box. There are so many things you can do with those GREAT BUY carrots. First, you want to grate them all, then you want to break them down to manageable sizes. Think of the recipes you have calling for grated carrots. How about the Swedish Carrots from our cooking class. This is one of my favorite vegetable dishes and kids really will eat them. Grated, caramelized with onions, pan sauteed till they have a little golden color, seasoned with a little S&P and cayenne pepper, just for a little bite and finished off with a minimal amount of brown sugar and cream ..... what's not to like? Determine what measure of carrots you need per recipe, place that amount in a sandwich zip lock bag and then into a gallon freezer bag. It's ready for the freezer and later use.
How about substituting carrots in place of zucchini in your favorite bread recipe? I have a great casserole recipe that was given to me by my friend Georgette that has grated carrots, zucchini, onions and a topping of dry stuffing mix. It's yummy good and a great side dish for any dinner. Then, there's always the old standby, Carrot Cake. If I have an abundance of carrots or zucchini that I know I want to bake, I make a day of it. My motto is, "if you're going to mess up your kitchen, make it worth your while and only do it once." If I'm making bread or cake, I make a bunch, allow them to cool to room temperature (make sure there is no heat left in your baked good at all). Wrap them securely with plastic wrap, then with heavy duty foil. Fold and press the foil so your baked good is tightly wrapped. Write on the foil, what's inside and place in the freezer.
This is a great way to use up fruits and vegetables, that are in danger of becoming science experiments, and having product on hand when you might need something at the last minute. Having cake layers frozen is great when you want a dessert, but don't want to take the time to bake. Cakes are always easier to frost when frozen. The crumb doesn't get into your frosting and the frosting seals in the moisture from the cake. Having frozen breads is great when you want to share with a friend. Because they're already wrapped for the freezer, your friend can place it in their freezer or allow it to thaw to room temperature in the wrapper then slice and enjoy. Frozen cakes and breads have a tendency to be more moist and as long as you wrap them securely, you'll never need to worry about freezer burn or flavor crossover.
Thinking way outside the box, have you thought of using carrots in jam? A couple years ago I made some Carrot Cake Jam (you know, to use up that 5 pounds of carrots), needless to say, it was a great hit. This jam is like eating dessert for breakfast, without the guilt. Try it, I think you'll like it.
Carrot Cake Jam
1 1/2 C. finely grated, peeled carrots
1 1/2 C. chopped, cored, peeled pears
1 3/4 C. canned pineapple, including juice
3 Tbl. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 pkg. regular powdered fruit pectin
6 1/2 C. granulated sugar (I only use C&H)
Prepare canner, jars and lids.
In a large, deep stainless steel saucepan, combine carrots, pears, pineapple, juices and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 min., stirring occasionally. Remove from heat and whisk in pectin till dissolved. Bring to a boil over high heat, stirring frequently and add sugar all at once, return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 min., remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar, screw ring down until resistance is met, then increase to fingertip-tight.
Place jars in canner, making sure they're completely covered with water (if using water bath canner). Bring water to a boil and process for 10 min. Turn off heat and remove canner lid. Wait 5 minutes, then remove jars, cool and store.
This recipe yields 6 pints of jam
(if you're using a steam canner, bring water to a boil before you start timing. I always process everything for 30 min. When done, remove the canner lid, place the jars on the counter and allow to cool completely. Remove the rings and gently test the seal by lifting up on the lid. If the seal is complete, wipe the jar down again, replace the ring and tighten completely. Store in a cool dry place. Please note: if the seal is not complete the lid will lift. Return the lid and ring on the jar and place in the refrigerator. NEVER tighten the ring on your jar till the content is completely cooled, it will interfere with the seal of the lid).
NOTE: When I made my jam, I did not add pear, although it's a great way to use up those "bargain buy" pears that your family won't eat either; if you're leaving something out of a recipe, make it up with something else. You could increase the pineapple and carrots by 1/2 the amount of the pears, ie; 3/4 C. more each of pineapple and carrots.
I've also used carrots in a "mock" Orange Marmalade. I love the taste of orange, but I'm not crazy about the rind from the orange. Zest, I love, rind, not so much. The carrots take the place of the orange rind and you use orange juice for the jam. Great stuff! If you're interested in that recipe, let me know, I'm happy to share.
This is Georgette's great Carrot and Zucchini casserole:
Mix - 1 small pkg. of stuffing mix w/1 cube of melted butter
Mix - 1 can of cream of mushroom soup
1 C. sour cream
1 C. grated carrots
dash of paprika
1/4 C. onions chopped
1 1/2 # of grated zucchini
Sprinkle 1/2 of the stuffing mixture in the bottom of a greased, 9x9 casserole, spoon vegetable mixture over stuffing mix and sprinkle remaining stuffing on top; bake at 350 degrees for 30 minutes or till golden brown and heated through.
Here's the YUMMY, Swedish Carrots recipe:
Swedish Carrots – Serves 8 – Diet for One, Dinner for All
This is my favorite carrot recipe. It looks great, tastes amazing and is only 61 calories per serving.
8 carrots
2 Tbl. butter
2 onions, cut lengthwise into thin strips
1 Tbl. light cream
½ tsp. salt
Dash of cayenne pepper
2 tsp. brown sugar
Shred the carrots and cover with water to prevent discoloration. Drain well. Melt butter in saucepan and add carrots and onions. Toss to coat well. Cover and simmer for about 30 min., stirring occasionally. Add cream to prevent sticking and simmer another 15 min., again stirring occasionally. Add seasonings and brown sugar. Serve at once.
Spend a little time in the kitchen today. Bon Appetite!
Tomorrow's blog is going to be about essential oils - who knew?
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