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Simple Sunday: Stir Fry

It’s been a couple weeks since we’ve done a Simple Sunday post, but we’re back, and today we have quite possibly one of the easiest dinners you could make!

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Because in our opinion there is no simpler a meal than a stir-fry! But simple does not mean boring or bland- all you need is a few ingredients to give it a pop of flavour.

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All you need is one pan, a handful of veggies, a source of protein and a little seasoning and you’re in business, people!

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Ok, so you actually need two pans, one for the stir fry and one to cook your noodles or rice or whatever you decide to serve it over. ¬†But the pot you cook your grain in hardly gets dirty at all so in our minds it doesn’t really count ūüôā

So what went into our stir fry this time around?  Carrots, bok choy, onions, mushrooms and salmon. Only a few ingredients but we assure you our family ate it right up!

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We feel as though the stir-fry has been shoved under the rug. ¬†Its a meal that many cooks turn there noses up at, one that is considered “too simple” or “commonplace”. ¬†Stir-frys are under appreciated in our opinions, so today we’d like to give them the spotlight. ¬†Let them take back the credit that is rightfully theirs.

So grab your frying pans and join us in a deliciously simple stir-fry-making extravaganza!

Simple Salmon Stir Fry

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Prep: 10 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients:

450 g. salmon filets
1 tbsp olive, grape seed or coconut oil
ground black pepper
Garlic salt or powder
1 small yellow onion
2 cloves garlic, minced
2 bunches of bok choy
2 large carrots
1 c. sliced mushrooms
2 tbsp low-sodium soy sauce
1 tsp lemon juice
1 tbsp sesame seeds (optional)
1/4 tsp ground ginger
1/4-1/2 tsp black pepper

Directions:

Heat the oil in a large frying pan over medium-high heat.  Sprinkle the salmon filets with black pepper and garlic salt or powder.  Place in the pan and cook for 5 minutes on each side.  Put the lid on the pan, reduce the heat to medium and cook for another 4-5 minutes, or until the salmon is cooked through.  Remove the filets and set aside.

Add the minced garlic and diced onion to the pan and saute for 2-3 minutes, until the onions soften and become translucent.  Julienne the carrots (aka- cut them into thin match-stick pieces) and add them to the pan. Cook for 2 minutes. Slice the bok choy and mushrooms and add them to the pan.  Continue cooking for another 2 minutes.  Add all other ingredients and cook for another 2-3 minutes, or until all the vegetables are tender yet still crisp.

Serves over rice or noodles, is desired.

~twosaucysisters

What are your favourite veggies to put in a stir-fry?

On the Creamy Side

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This, friends, is the meal our family had the other night, and yes, it was just as awesome as it looks! Pulled pork, collard greens, creamy coleslaw and pumpkin corn bread- we truly¬†feasted that night! ¬†You see, whenever we come home for an extended period of time we like to start off the time with a bang and make a meal that wows the crowd. ¬†This, of course, is sometimes a problem because with our busy schedules we obviously can’t keep this up on a daily basis. Then we’re left wondering what to make for dinner for the next few days because we can’t think of anything to top it! ¬†And trust us, this one will be hard to beat!

In an attempt not to overwhelm you with awesomeness, we will be bringing you this meal in stages, starting with the coleslaw!

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We had half a head of green cabbage sitting in our fridge with the intention of using it for Heather’s Meatless Monday link-up, but then we ended up working for two days at 7:30 in the morning shoveling dirt clogs off golfing greens, so we just didn’t end up getting the recipe onto the blog in time. ¬†Oops!

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Anyways, there’s really not a whole lot to say about this coleslaw, other than that it’s creamy, tangy, and delicious! ¬†It’s a great side dish for and backyard summer barbecue (which are starting to happen all around the neighbourhood- we can’t walk out of the house without smelling someone’s grill-tastic dinner!) because it’s cool and creamy, which is exactly what you want in a summer salad!

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It’s also much healthier than a traditional coleslaw, thanks to some good ol’ plain yogurt!

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It may seem like an oxy-moron to say that this salad was both creamy¬†and¬†crunchy, but there really is no other way to describe it! ¬†Add a little zing with some mustard and you’re on your way!

So today was coleslaw, tomorrow’s collard greens, and then we’re on to the grand finale! ¬†Start gathering your ingredients now, folks, because by the time we’re finished you’ll have the makings for an a-maz-ing meal!

Creamy Coleslaw

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Prep Time: 20 min
Total time: 50 min
Serves: 6

Ingredients:

1/2 large head of green cabbage
1 large carrot

1 c. plain yogurt
1/4 c. +2 tbsp white vinegar
2 tbsp honey
2 tbsp yellow mustard
1 tsp paprika
1/2 tsp celery seed
pepper, to taste

Directions:

Shred cabbage using a grater or mandolin if you have one.  Peel and grate the carrot.  Toss both in a large bowl.  In a separate bowl, combine the yogurt, vinegar, honey, mustard, paprika, celery seed and pepper.  Add this to the cabbage and carrots and mix until fully incorporated and there are no dry spots.  Cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes before serving.  This salad can be made a day in advance if you wish.

~twosaucysisters

Do you like coleslaw? ¬†What do you make when you’re trying to create a memorable meal for loved ones?

Craving Conquered

So we’re back after a beautiful long weekend, and it seems like Mother Nature is playing some kind of cruel April Fool’s day joke on us with this crazy weather. ¬†Yesterday it went from sunny blue skies to blizzarding, back to sun and then blizzarding again within a span of about 15 minutes, and it did that all day long! ¬†And today she’s pretending it’s January again and hitting us with -12C temperatures. ¬†Apparently Mother Nature thought it would be fun to extend April fool’s day. ¬†Not cool.

But regardless of the weather, it was such a lovely weekend full of sunny skies, family, and of course chocolate! ¬†And as we mentioned the other day, ours was also filled with carrot cake!¬† But if you never got to have any carrot cake, or you’ve polished off the entire thing already (ours was gone in 2 and a half days!) and you’re carrot cake craving is still raging like yesterday’s weather, do not fret- we are here for you ūüôā

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With another pancake in a jar, of course!

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Ok ok, we know what you’re thinking- another pancake in a jar? ¬†Seriously?

Yes, we are serious.  We have a major back-log of these things, so if you really hate pancake-in-a-jars, we apologize (but not actually :P)

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When we posted the recipe for our apple pie version, we asked you to offer up any other flavour suggestions that you’d like to see us make. ¬†Jan at Sprouts n Squats¬†suggested a carrot cake flavour. Well great minds must think alike, because this was one combo that we have had in a our recipe book for quite some time, and since Jan suggested it, we knew we had to share it with all of you pronto! ¬†So really, you should probably thank her for this one ūüôā

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We have to say that this might be one of our all-time favourites. Ok, so we say that almost every time, but this one really takes the cake! (no pun intended :))

But before you go and make this, we want to warn you:

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If your pancake comes out looking like this, don’t be alarmed! ¬†Just cut off some of the top and eat it as a little appetizer while you assemble your toppings ūüôā

Seriously, if this doesn’t crush your carrot-cake craving, we don’t know what will!

Carrot Cake Pancake in a Jar

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Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2

Ingredients:

1 c. whole wheat flour
2 tbsp coconut flour (optional)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp shredded coconut
1 tbsp raisins
1 tbsp walnuts
1 medium carrot, shredded
1 tbsp coconut butter (or almond or walnut butter)
1/4 c. pineapple juice
3/4 c. milk of choice (if not using coconut flour, reduce to 1/2 c.)
1 tsp vanilla extract
Diced pineapple
raisins

For the Pineapple Syrup:

2 tbsp pineapple juice
1 tbsp honey

Directions:

In a medium-sized bowl, combine all the dry ingredients.  Whisk together with a wire whisk to remove any clumps.  Add the wet ingredients to the dry and stir just until fully combined.

Fill two medium-sized jars 1/4 of the way with diced pineapple and raisins.  Divide the batter in half and spoon into the jars on top of the pineapple.  Cook in the microwave for 5 minutes, or until the pancake is firm (yet still springy) to the touch. Top with syrup, extra raisins, walnuts, and a dollop of yogurt if desired.

For the syrup:

In a small ramekin, stir together the pineapple juice and honey.  Pour over top of pancake.

~twosaucysisters

Do you have a certain breakfast that you make over and over again?  What are some of your favourite ways to re-make it each time?

Bloggers and Bibles

One of our all-time favourite recipes we’ve ever made from another blogger is this:

parsnip puree

Roasted Parsnip and Caramelized Onion Puree.

This genius creation comes from Gina over at Running to the Kitchen. ¬†If you have never been to her site before, you should make a point of paying her a visit ASAP. ¬†Seriously, this women comes up with the most amazing meals and snacks, and she’s hilarious, too. ¬†Even if you don’t like cooking, you’ll love her blog just for general reading! ¬†She has a way of taking everyday situations and turning them into¬†scenarios the likes of which you would find in a sitcom.

But we’ve gone a bit off track now, haven’t we? ¬†We were talking about this parsnip puree! ¬†It may look humble, but don’t let it’s outer appearance fool you- it is what food dreams are made of! (Hey now, hey now… ;))

Of course, after we made her recipe (with a few modifications- we don’t often have heavy cream lying around- cottage cheese and Greek yogurt to the rescue!) we decided it was about time we created our own version, but we decided to use the parsnip’s more well-known cousin… carrots!

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Not that we don’t absolutely LOVE parsnips (they just so happen to be one of our all-time favourite vegetables- partially thanks to Gina!!) but we just thought that the bright orange hue from the carrots might be kind of fun ūüôā

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So we knew we wanted to use carrots, but as for what else we wanted to add to it? ¬†That was a little tougher to decide. ¬†So we’re going to let you in on a little secret here. ¬†What do we do when we are stumped for flavour combination ideas? ¬†We consult the Flavour Bible.

flavour Bible

This book is every cooks best friend! When your creativity well is running dry, this book will give you a million-and-one ideas for flavour pairings for every food you can possibly think of!

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After reading through the seemingly endless list of flavours and foods that go with carrots (who knew there were so many!?!) we finally decided on ginger. ¬†It made sense, since we just so happened to have a knob of fresh ginger sitting in our fridge ūüôā

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Then of course we hummed and hawed for a little while longer trying to decide what¬†else¬†we should put in this puree, because for some reason we always seem to think that just having one flavour add-in isn’t enough. ¬†But we honestly couldn’t think of anything else to add, so we just left it as it was. ¬†And you know what? It turned out to be¬†just right. ¬†Sometimes, simplicity is best!

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So now you’re probably thinking “well this is great- you’ve given me a bowl of orange mush- now what?”. ¬†The simple answer to that is eat it! ¬†If you’re starting to get tired of mashed potatoes, this is a great substitution. ¬†Pair it with some grilled chicken (or tofu!) and a salad, maybe a warm piece of crusty bread and you’ve got yourself the makings of a fantastic meal ūüôā

Carrot and Ginger Puree

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Prep Time: 10 minutes
Makes: 1.5-2 cups

Ingredients:

2 large carrots
1 c. chickpeas
1/2 tbsp fresh ginger
1 clove garlic
2 tbsp plain Greek yogurt
2 tbsp Cottage Cheese
2 tbsp-1/4 c. milk of choice (unsweetened)
1/4 tsp salt
black pepper, to taste

Directions:

Peel the carrots and cut into chunks. ¬†Place them in a microwave-safe bowl with about 2 tbsp of water. ¬†Cover with plastic wrap and microwave for 3-5 minutes, or until carrots are very soft. ¬†(you could also steam the carrots on the stove top, we just went with the microwave because it’s quicker!) Add carrots (including the water), chickpeas, ginger, garlic, yogurt and cottage cheese to a food processor or high-powered blender and blend until smooth. ¬†While the motor is running, add the milk, 1 tbsp at a time, until it reaches the texture/thickness you desire. ¬†Add the salt and pepper, and continue blending until everything is fully incorporated, adjusting the seasonings to your taste.

~twosaucysisters

What do you do when you are stuck for flavour ideas?

Fall Cravings

During the summer and spring months, generally our cravings lean more towards the lighter and brighter side of things, for things like salads, burgers, and anything grilled. When September hits and the fall weather starts kicking in, however, we start moving towards warm soups, oatmeal, everything pumpkin and of course all of those lovely fall vegetables!

Butternut squash, sweet potatoes, carrots, parsnips, asparagus and pears!

Ok so pears aren’t a vegetable, but they’re a fall fruit, and who’s counting anyways? We currently have a tonne of pears in our house right now, because not only are they way cheaper than apples (the poor apple crop!) but also, our Dad’s house in Grimsby used to be a fruit farm a long time ago, so we’ve still got a bunch of pear trees kicking around. ¬†They’re actually amazing, we literally do nothing to them, and they grow beautiful, yummy tasting pears every year!

Anyways, all the time the other night we were craving roasted fall veggies, so we chopped all this stuff up and ended up with something that looked this:

Soooooo delicious! It was exactly what we were hoping it would be. And the best part is, is it was super easy! Literally you chop, toss, roast, eat. What’s better than that?

Throw in some onion and toss it all in a little olive oil, salt, pepper and rosemary, and you are golden my friends! It’s the perfect fall dish. It takes about 45min to roast, but it’s well worth the wait, and during that time you can prepare the rest of your meal, do homework, do a mini at-home workout, clean your room…. the possibilities are endless!

Would’ya look at that steam! ūüôā

We ate this as a main dish with some feta cheese crumbled on top and corn bread+almond butter on the side, but we both agreed that this would be fantastic as a side dish at your Thanksgiving turkey dinner, or just a regular meal at home!

Long story short: If you love fall, roasted vegetables, and happiness, you will love this dish! ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†ūüôā

Roasted Fall Veggie Salad

Prep time: 10min
Cook tmie: 45min
Serves: 2-4

Ingredients:

1-2 carrots
2-3 parsnips
1/4 of  a large butternut squash
1/2 a large sweet potato
1/2 a bunch of asparagus
1/4 large white onion
1 pear
1-2 tbsp olive oil
1/2 tsp dried rosemary
salt and pepper, to taste

Directions:

Pre-heat oven to 425 degrees.

Chop all vegetables into bite-sized pieces.  Drizzle with olive oil and sprinkle on the rosemary, salt and pepper. Toss until evenly coated.

Bake in the oven for 40-45min, or until a fork can be easy inserted (the carrots will remain firmer than the rest of the vegetables). Sprinkle with feta or other cheese, if desired, and enjoy!

-twosaucysisters

What dish do you crave the most when the fall weather comes around?

Carrots for Breakfast

We spent a lot of time yesterday talking about how much we love pumpkin and how we were going to be inundating you with pumpkin recipes over the next few weeks. ¬†So today we thought we’d throw you off and bring you a non-pumpkin recipe. ¬†Just to keep you on your toes.¬†ūüôā

It’s still orange, though, but because of carrots instead!

And what better way to eat carrots than in carrot cake, right?

Or how about a carrot cake cheesecake crepe?

Oh yes.

One of our all-time favourite desserts meets one of our all-time favourite breakfasts.  Its the best of both worlds!

We used the same crepe recipe as we did here¬†(once you find a winner you stick to it!) except this time we added some spices to the batter to make it more carrot cake-y. ¬†The filling is basically carrot cake banana soft serve with cottage cheese blended in (hence the “cheesecake” bit), and the whole thing is drizzled with “cream cheese” frosting and sprinkled with raisins, carrots and walnuts. ¬†Breakfast perfection right there, folks!

Along with the obvious fact that this breakfast is delicious, you’re also getting a good dose of veggies ¬†first thing in the morning! ¬†Carrots are particularly high in vitamin A, which promotes good eye and skin health. ¬†But don’t just take our word for it, read here about all the fabulous nutrition that carrots offer :).

But first make this for breakfast… and then read about how good it is for you while you’re eating it!

Carrot Cake Cheesecake Crepes

Prep: 15 min
Cook: 10 min
Serves: 3

Ingredients:

1/2 recipe of these crepes + 2 tsp cinnamon and 1/4 tsp each ginger and nutmeg

For the Filling:

2 bananas, peeled and frozen
1 medium sized carrot, shredded
1/3 c. plain cottage cheese
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp each ginger and nutmeg

For the drizzle:

1/4 c. plain Greek Yogurt
1 tbsp honey
1/4 tsp cinnamon

Optional Toppings:

leftover shredded carrot
walnut pieces
raisins

Directions:

In the bowl of a food processor, combine the bananas, cottage cheese, vanilla and spices and blend until smooth.  Stir in the shredded carrot and place the bowl in the freezer while you make the crepes.

Follow these directions to make the crepes, with the addition of the spices to the cry ingredients.

Once the crepes are ready, (you may have 1 or two extra crepes) remove the soft serves from the freezer.  Divide the mixture in half and spoon down the centre of each crepe.  Fold one side of the crepe of the other to roll.

To make the drizzle, combine the yogurt, honey and cinnamon in a small bowl and stir until fully incorporated.  If it is too thick to drizzle, add some water or milk to the mixture to thin it out.

Pour the drizzle over the crepe and top the whole thing with walnuts, raisins, and leftover shredded carrot.

~twosaucysisters

Do you like carrot cake?  What is your favourite way to get vegetables in the morning?