Carrots Recipes

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Fresh Ginger Apple Celery Carrot Juice Recipe

When I look back at my New Year's resolutions, you know, those lies we tell ourselves at the beginning of each year, I realize that I haven't made good on my resolution to use our juicer more. I think the only time I used it this year was to make plum juice for a tofu recipe.

My other resolution has gone pretty well. I started this food website on January 1st of this year as our way of keeping track of what we eat and helping the girls have easy access to my recipes when they want to make them on their own. I thought it would help me be more mindful of my family's diet and maybe lose weight. It seemed like a great way to add some discipline to my life.

There are fewer than 90 days left in 2009, so today I decided to break out the juicer and make us some juice. I recently bought a lot of carrots, celery and Fuji apples. All three are perfect for juicing. I combined them in the juicer, and I threw in a touch of ginger to give it a little zing. It tastes delicious and makes a great breakfast.

So clearly I'm not on my way to becoming the next Jack Lalanne, but at least I've made good on another resolution. Now if I could just figure out how to lose 5 pounds before our 5-year-anniversary trip to Cancun at the end of the month...


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Deep Fried Black Pepper and Sesame Soy Gluten with Choy Sum Recipe

Soy gluten is made from the combination of wheat gluten and soy bean gluten. Contrary to tofu, it has a chewy texture. When deep fried, its volume expands, creating a crispy exterior.  The gluten shrinks when dipped in the black bean sauce creating a meaty texture. I used the same method as my sunken tofu so that the soy gluten absorbs all the flavor of the sauce.

What I love about this recipe is that it is probably the only dish that Lulu and I get to enjoy eating together and feeding each other. The soy gluten has a similar texture to meat, but with a very different taste. So if you're a carnivore like me, you'll enjoy this dish as much as I do.

To be honest with you, I'm not a big fan of vegetarian food. I have been cooking a lot of veggie dishes since I got married, but I don't really enjoy them without adding some meat. I keep complaining to Lulu how much I would love to be able to share a meal together. I've tried to convert my husband into a meat eater for almost 5 years, but I've been wildly unsuccessful. So in a way, one could say that this is my recipe for a happy marriage.


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Asian-Style Red Rice with Mixed Vegetables Stir-Fry Recipe

My uncle (the one who likes angel hair pasta) has been trying to convince me and Lulu to switch to red rice. Red rice is unpolished rice. It is short-grained, non-glutinous and has a maroon-red color. I've been giving Lulu brown rice with his meals for health reasons, but apparently red rice has a greater source of vitamin B, fiber and iron. 

Cooked red rice has a nutty aroma and is a lot chewier than regular white rice. Just make sure you cook red rice slightly longer than any other rice, such as brown rice.

I stir-fried the rice with some mixed vegetables to enhance the flavors. I added edamame for extra proteins. It's the perfect side dish for poultry or steamed fish.


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Gajar Halva (Indian Carrot Halwa Dessert) Recipe

Halva means sweet in Arabic. India is home to many varieties of halva, and it can be found at almost all of our family gatherings.

This particular type is made with carrots. Lulu's aunt taught me how to make it. The base is a dense, sweet confection made of flour such as cream of wheat or garbanzo flour, nut butter such as tahini, or lentils like mung beans. My friend Carole, who is by the way the editor of the site, told me she loves this kind. Here's her feedback about carrot halva:

"Your halva was smoother [than the one I get at the restaurant], and at the same time more flavorful but more subtle, too. We loved it. I can't wait to see the recipe and what's involved. I have a sneaky feeling there's going to be more butter than I want to know about!"

I told Carole: "Well, don't be afraid, there are only two tablespoons of ghee". I prefer making it at home because the gajar halva found at restaurants tends to be too thin and cloyingly sweet. I suspect that the extra sweetness is used to conceal the lack of richness that one would expect from real gajar halva.

Gajar halva, like some Vietnamese desserts, is not always the most glamourous-looking sweet, but it is delicious. If you've never had it before, try making some at home. You will love it.


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Vietnamese Egg Roll Recipe (Cha Gio) Recipe

Just like the vegetarian eggroll recipe, the meat-filled version is perfect as an appetizer when you have a big party. It's also a great way to get the little ones acquainted with cooking. It's one of my earliest memories of being in the kitchen.

Preparation is fairly simple and will resemble an assembly line. The filling is essentially mixed together raw and then it's on to assembling, folding and frying.

My littlest sister-in-law turned five this week and we're going to have a birthday party this coming weekend. We're making the mini variety for this occasion because it's a better size for the kids and all around works great as an appetizer. We'll be making between 100 and 200 eggrolls and I guarantee that there won't be any leftovers.


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