Posts Tagged ‘carrots’
February 7, 2014 by Jenn
I purchased a juicer for myself a while back but I’ve only recently really started using it. January and February really get everyone on a health kick. Juicing is a simple way to get healthy. I tend to be pretty busy these days which means that there is very little time for me to get in all my fruits and veggies. This way makes it a lot easier and I love it so so much.
There are literally a bazillion, yes bazillion, different juice recipes. I’m gonna post mine as I figure them out.
This is the juice I’m obsessed with right now:
Another thing to keep in mind is the quality of what you’re juicing. Try to get clean and organic fruits and veggies. I don’t know about you but I don’t want pesticides in my juice. Using cucumbers or celery as the base of your juice works really well since they yield a lot of juice but do not have an overwhelming flavor.PS. Try to have parsley in your juice as much as possible. Parsley actually detoxifies your blood. WOW.
This is my juicer.
She’s just a little Hamilton Beach gal and was only 55 bucks on Amazon but she packs a punch. I love this juicer because it’s so easy to use and clean up afterwards. Another added bonus of juicing is composting. How, you say? I simply place a plastic bag in the back resevoir to catch all the pieces and scraps that cannot be juiced.
Take that bag and dump it into your compost bin. 2 birds, 1 juicer? OK I’ll stop.
If you have any juice recipes we’d love to hear em!
June 6, 2013 by Emily
I mentioned yesterday in my first CSA post that I was making pickled radishes. I LOVE pickled radishes, honestly I could probably demolish one of the jars in my fridge in one sitting.
These pickles are one of those sides that take almost no time or effort to make, but they are SO GOOD, and you get a lot of “OOOOOs and aaaaahs” when you bring a homemade jar of pickles to the table.
What You’ll Need:
1/2 pound of round red radishes, thinly sliced
1 carrot, thinly sliced
1/2 red onion, thinly sliced
handful of cilantro, minced
1 cup of white vinegar
1 cup of apple cider vinegar
1/4 cup sugar
1 teaspoon salt
Optional: 1 teaspoon sriracha
1 – In a small saucepan, heat the two vinegars, sugar, salt and sriracha until it starts to simmer and the salt and sugar have dissolved. 2 – Let the mixture cool to room temperature…Go ahead and prep the veggies while you wait! 3 – Mix the veggies with the cilantro and pack into jars, I used 2 pint mason jars, put plastic works too! 4 – Pour the vinegar mixture over the vegetables, filling the jars until the liquid just covers everything. 5 – Allow the pickles to do their thing in the fridge for at least 4 hours before eating… the longer they sit the more the flavors meld together into deliciousness.
I’m a fan of putting pickles on any dish (pickles and hot dogs… don’t knock it ti’ll you’ve tried it), but if you’re stumped about what to put them on consider these as an alternative to slaw on fish tacos, or a topper for lettuce wraps!
March 10, 2013 by Emily
I don’t know where my love of roast chicken comes from…I don’t recall my parents ever making it during my childhood, but it just screams sit down sunday dinner to me.
Sitting down to a put together meal with Alex has become something important to me. Our work schedules are pretty different and we don’t always get time together where we don’t have to talk about renovating the house, wedding plans or work. So when we know we’ll be having one of those evening I tend to make something a little special.
Roast chicken has a lot of pomp and circumstance, but is really the most simple meal to make.
What You’ll Need:
A 5-6 lb Chicken
1 Lemon Cut in half
3 Tablespoons Softened Butter
1 Tablespoon Chopped Fresh Thyme
1 Teaspoon Minced Garlic
3 Large Carrots Peeled and cut into 2 inch pieces
1 lb New Potatoes cut in half
1 Onion cut into wedges
Salt And Pepper
1-Preheat the over to 425 degrees. 2-Salt and pepper the inside of the chicken and place the cut lemon into the cavity. 3-Mix the Softened butter, thyme and garlic together. 4-Push your fingers under the breast skin to make room for the butter mixture then press the mixture under the skin on each side of the breast. Spread the remaining 1 tbsp of butter on the outside skin of the chicken. 4-Place the chicken breast up on rack in a roasting pan and place in the over for 30 minutes. 5- Remove the pan from the oven and put the root vegetables and onion into the bottom of the pan. 6- Return the pan to the oven and continue cooking until the internal temperature of the thigh meat reads 165 degrees on an instant read thermometer. 7- Let the chicken rest 10 minutes before serving.