Tag Archives: Salad

Maple Roasted Carrot Salad

Happy Easter!!!  Have a wonderful day!

If I was better at this blogging thing I would have given you this recipe last week so you could make it today as part of you Easter dinner. I plan on making it later today for my fam that will be here for dinner. I first made this and blogged about this recipe back in 2016. I am looking forward to having it later today, I can taste it already!

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I also am planning on making a carrot cake with cream cheese frosting or it might turn into carrot cupcakes; both sound appealing to me.  I’ll have to see how the day progresses.

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Right now the house is super quiet. all I can hear is my fingers tapping on the keyboard. Which is very unusual around here. At the very least the dog is wanting something; could be out, could be attention or mostly could be a treat; but even he is still sleeping.  In less than an hour all things are going to change. My son and his fiance and my in-laws will all be here for pancakes, sausage and home fries.

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We have had Easter morning pancakes long before my kids were even born. And yes even though the kids are adults I will be hiding eggs. Which is almost as much fun for me as it is for them to find them.  I do love that I can truly hide them. The only problem is me keeping track of where I put them.
 
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If you happen to not have the ingredients on hand and there isn’t an open store near by I hope you keep this recipe in the back of your mind as it is easy to bring together; yes there are a few steps but nothing you can’t handle. The flavors meld so nice together and  you’ll look like a rock star placing it on the table for all to share.

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The Marcona almonds used to be something you had to look for around here but not now. I can get them pretty much at all of the grocery stores around. Which is great and now I have them on hand ALL the time. They are awesome by the handful as well as in sweet or savory recipes.  You should check them out if you haven’t already.

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Maple-Roasted Carrot Salad
Preheat oven to 425’F

2 pounds carrots
¼ cup olive oil
¼ cup pure maple syrup
⅔ cup dried cranberries
⅔ cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 cloves garlic (grated)
6 ounces baby arugula
6 ounces goat cheese
⅔ cup Marcona almonds (roasted/salted)
1½ teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper

Prepare carrots to 1 inch wide and 2 inches long – because they are roasting at a high temperature you don’t want them too small.

Place in a medium bowl with the olive oil, 1 tsp salt and pepper toss together. Using 2 sheet pans (they need space you don’t want them to steam) Roast for 20 minutes, tossing once until the carrots are tender. Transfer all of the carrots to one sheet pan and add the maple syrup. Toss and roast for another 5-10 minutes just till the edges caramelize. Watch them. Once out set aside for 10 minutes.

Combine the cranberries and orange juice in a small saucepan. Bring to a simmer then set aside for 10 minutes.

In a small bowl combine the vinegar, garlic, ½ teaspoon salt. Whisk in 3 tablespoons of olive oil.
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Place the arugula in a large dish, add the carrots, cranberries in their juice, goat cheese crumbled, almonds and the vinaigrette. Toss and serve at room temperature.

 

Recipe – Ina Garten the Chew episode

Maple-Roasted Carrot Salad

Firstly I would like to wish everyone a very Merry Christmas and a Happy Healthy Holiday!

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Time has a way of clicking by pretty quickly. We are coming up on closing out 2016 but we still have a little time to enjoy not only our family and friends but some yummy food!
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These last couple of months of the year people seem to bring out some of the oldies but goodie recipes. The traditional family ones they either grew up with or started themselves years ago. I tend to mix the two a bit; or at least try to a little. Turkey for Thanksgiving, Roast Beef for Christmas. Generally the same sides that go with both and yummy gravy.
img_4817I don’t think it will come as a total shock that I have a total “life envy” of Ina Garten. She seems down to earth, her recipes have never failed me and she has a “party barn” in the Hamptons; well hers might not be a party barn but that is what mine would be if I had one in my swamp.
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Last week my husband was in the room when Ina was on The Chew and she made a Maple-Roasted Carrot Salad – it sounded so delish that my husband said “we” aka known as just me; should make that. Having yesterday off I had plenty of time to get a lot of things done so why not have something different for Christmas Eve dinner.
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It was given an 11 out of 10 so I have to share it with you and I think you should totally make it to try it for yourselves. It might sound a little tedious but it really isn’t. Roasting the carrots is the longest part and the oven is doing most of the work anyway.
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Maple-Roasted Carrot Salad
Preheat oven to 425’F

2 pounds carrots
¼ cup olive oil
¼ cup pure maple syrup
⅔ cup dried cranberries
⅔ cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 cloves garlic (grated)
6 ounces baby arugula
6 ounces goat cheese
⅔ cup marcona almonds (roasted/salted)
1½ teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper

Prepare carrots to 1 inch wide and 2 inches long – because they are roasting at a high temperature you don’t want them too small.

Place in a medium bowl with the olive oil, 1 tsp salt and pepper toss together. Using 2 sheet pans (they need space you don’t want them to steam) Roast for 20 minutes, tossing once until the carrots are tender. Transfer all of the carrots to one sheet pan and add the maple syrup. Toss and roast for another 5-10 minutes just till the edges caramelize. Watch them. Once out set aside for 10 minutes.

Combine the cranberries and orange juice in a small saucepan. Bring to a simmer then set aside for 10 minutes.

In a small bowl combine the vinegar, garlic, ½ teaspoon salt. Whisk in 3 tablespoons of olive oil.
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Place the arugula in a large dish, add the carrots, cranberries in their juice, goat cheese crumbled, almonds and the vinaigrette. Toss and serve at room temperature.

 

Recipe – Ina Garten the Chew epsiode

Croutons & Coleslaw admission

I am proud to admit that I have not purchased a bag or box of pre-made croutons in at least 13+ years.  I was literally at the grocery store just a few hours ago and saw a couple picking up a bag; I had to chuckle to myself because I was actually contemplating telling them how easy it was to make their own and that they are handsdown better than what you can buy at the store any day of the week.  I can see the headlines now; women arrested in Market Basket produce for accosting couple over bagged croutons.  I refrained… I then saw the same couple pick up a premade bag of salad; I tried not to judge. I am not perfect by any stretch; I have made my own coleslaw many times over the years but I will confess that it is way easier to buy a tri-color bag of shredded cabbage and carrots; I do make my own dressing for the slaw but sometimes everyone needs a little assistance.

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I have been trying to help my family eat a little better.  While we are definitely foodies and only want to eat food we like; which is not always the most healthiest choices and we don’t really adhere to the motto “eat less” either.  I figured if we had a salad before each dinner maybe we wouldn’t eat as much steak, chicken, pork chops, lasagna or whatever we are eating for dinner.  Last week I made some pretty yummy salads I must admit, They were more like a meal since I added some leftover bacon and I made a couple of hard boiled eggs.  My salads tend to be whatever we have in the produce drawer, I found that really like adding sno-peas, they add some really nice crunch and are very sweet. I cut off the ends, blanch for a minute remove from the heat; add to a ice water bath so they stay green and crunchy. (my salad is the one without the raw onion – I don’t like raw onions at all and I have no desire to learn)

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Croutons

Crust removed from whatever bread you want to make the croutons from.  I tend to make croutons every time we have leftover French or Italian bread that we had for dinner the night before, I have also used whatever sandwich bread we have in the drawer.

Day old Bread

Olive oil

Garlic Salt

Salt

Dried Parsley

Remove crust; cube into the size you want to eat; place in a ziploc bag; add olive oil; just enough to lightly coat the bread.

Bake in a 350’ oven for 15-20 minutes until lightly browned

If you are in a pinch you can pan sear them; I tend to do this in the morning if I make a salad for work

Cole Slaw

1 bag of tri-colored coleslaw

1 cup of Mayo

¼ cup Dijon mustard

1 Tbs cider vinegar

1 lemon juiced

Pinch of sugar

1/25 tsp celery seed

Several dashes of hot sauce

Kosher salt & freshly ground black pepper

Combine all the above ingredients; add to the coleslaw and let set for 10-15 minutes until it melds.  Great on pulled pork sandwich!