Student kitchens
Easy, delicious, healthy(ish) recipes that won’t own your budget.Archive for carrot
Smitten with SK’s mushroom bourguignon
Not too long ago, Smitten Kitchen posted a mushroom recipe that would transform all your doubts about a vegetarian meal (you know the ones…they try to convince you that even if you just lived off them, they’d satisfy any of your carnivorous cravings). If your budget is student-inclined, then stock up on portobello mushrooms the next time they’re on special, and make this meal. Double the recipe even if you’re only serving two, because you’ll want this the next day even once you’ve stuffed yourself full the night you make it. Unfortunately I had used some of my mushrooms earlier in the week on less superior meals and boy, did I regret it!
To borrow a concept from the lovely Joy, this mushroom bourguignon is like a husband (as compared to say a one night fling) of a meal. You’ll want it every day, for the rest of your life. It may not be easy to clean up after, but secretly you know it’s worth it. It’s comforting, but cares for your health (mental and physical). And hey, it’s not as muscle-clad and droolingly delicious as all those other gorgeous things you could have, but you honestly believe that they’re this is the most beautiful thing that will grace your life your table, just because you know what it’s like inside.
To extend the love to your vegan friends, just omit the sour cream – it won’t miss it that much, like you wouldn’t miss your husband’s best jeans ;) In the pictured mushroom bourguignon I used vege stock, didn’t use any wine (didn’t have any), and garnished with sour cream and fresh thyme.
SK’s Mushroom Bourguignon (tweaked)
serves 2
2 Tbs olive oil
2 Tbs butter (or oil for vegans)
half a kilo of portobello mushrooms, in half-centimetre slices
1/4 carrot, finely diced/chopped
1 small yellow onion, finely diced
1 large shallot, finely chopped (or just use 1 large yellow onion rather than small)
salt and black pepper
2 cloves garlic, finely diced
1 c full-bodied red wine (optional)
1 c beef or vegetable stock (both work, I used vege), 1 1/2 c if not using wine
1 Tbs tomato paste
1/2 tsp fresh thyme leaves (1/4 tsp dried)
1/2 Tbs plain flour
Pasta of choice for serving
Sour cream and chopped chives, parsley, or thyme for garnish (optional)
Heat half the oil and butter in a large heavy saucepan or high-sided wok/frypan (I use a large pan as this makes the whole thing quicker to cook, because this thins the layer that’s being cooked and thus creates a greater surface area for reducing the mixture down to a thick consistency without too much flour), on medium high heat. Throw in the mushrooms and cook, stirring, until the mushrooms are darkened but do not release liquid (approx 2 mins). Remove from pan and set aside (on a plate you’ll later be serving off if you’re keeping dishes to a minimum!).
Lower heat to medium and add second Tablespoon of oil. Add carrots, onions, shallots, thyme, pinches of salt (keep in mind stock is salty), and some freshly ground black pepper. Cook, stirring every now and then, until the onions are golden. Add garlic and cook another minute or so, until the garlic is translucent.
Add wine or 1/2c of stock to the pan, scraping any stuck bits off the bottom of the pan. Turn heat up to medium high and reduce the mixture by a half (let the liquids evaporate off until only half the original volume is left) Mix in tomato paste, the rest of the stock, and the mushrooms (with any juices that have collected with the mushrooms), and bring to a boil. Reduce heat to medium low and let simmer for about 10 minutes, or until the mushrooms are very tender. If you’re pouring this over pasta, then set your pasta noodles to cook now (before the 10 minutes is up).
Add remaining butter or oil to the pan and sprinkle flour over the top, quickly stirring in. Lower heat to low, and let simmer a further 5 minutes, until it is the desired consistency (your personal preferences come in here). Taste, and season further is necessary with salt and pepper.
To serve, spoon the stew over a bowl of pasta, dollop with sour cream (optional) and sprinkle with chives, parsley or thyme.
Carrot cake
I can’t believe I hadn’t made a carrot cake before this, but I think this might become more of a regular feature at the flat. There was a little cheating in using a food processor (which I like to think contributed to the dates being more evenly distributed throughout the cake), but you can very easily just use a whisk and bowl (which will probably save you cleaning up a million parts). The great thing about this cake is that it’s got carrots and fruit in, so you’ve got plenty of goodness in every bite. A great morning tea!
The recipe is out of “Combined,” a local cookbook full of family recipes. Kudos to Abby Taylor and Caren Butler for the recipe – this cake is also served at the Empire cafe on Madras Street. The only thing I’d caution about this cake is that it really does taste more like a banana-carrot cake. I suppose you could experiment adding more carrot, and taking out the banana, if you don’t like banana cake.
Carrot cake
makes one 8″ cake
1/2c raw or brown sugar
1/2c vegetable oil
1 tsp vanilla extract
2 eggs
1 banana, mashed
1 c firmly packed grated carrot (125g)
1/2c – 1c chopped dates, soaked in hot water (or 1/2c drained crushed pineapple)
3/4c self raising flour (or 3/4c + 1tsp baking powder)
1/4 tsp salt
1/2 tsp baking soda
1/4c coconut thread
1 Tbs ground cinnamon
1 tsp ground mixed spice/allspice
Cream cheese icing
This is pretty soft and not “grainy” like most icing…but use whatever you feel like!
1c (250g) cream cheese, softened (heat on low microwave setting for about 5 mins to start)
50g butter, melted
1/2c caster sugar
fine zest of 1 lemon
Preaheat oven to 175C (350F). Whisk sugar, oil and vanilla to combine. Beat in eggs one at a time until creamy and slightly frothy. Add carrot, banana, and drained dates, then add flour, salt, baking soda, coconut and spices. Stir to combine, and pour into an 8″ springform cake tin or large loaf pan and bake approx 30-40mins, until a skewer inserted into the center comes out relatively clean. Cool completely before icing.
To make icing, beat all the ingredients until creamy (you want a proper beater for this). Top the cake with the icing, and garnish with chopped or sliced nuts.
The recipe also works for muffins – just decrease cooking time, and check every 5 mins according to your muffin tray size.
Fish and chip salad…yes, you read it right.
You know, fish and chips can be totally good for you…and it can also taste a lot better than the stuff down the road. Best of all, it is so so quick and easy to make, especially if it’s just for one or two.
Ok, so it’s a little messy, but this is ONLY because it was so surprisingly delicious that I actually just ate half of it before I even realised I should take a photo of it…ahem. So, hopefully that’s some consolation. An even bigger plus about this salad is that you can make it with frozen fish (I used Tarakihi) that’s been defrosted and it still tastes fantastic.
I know I’ve been doing a lot of salads, but it has been a hot week, so forgive me if you’re in the Northern hemisphere and things are getting cooler. It’s more of a “warm” salad though, so fear not – it can be fine as a complete meal rain or shine. I’m sure it’s versatile too, just stick with mildly flavoured, non-watery vegetables/fruits – so, no tomatoes, unless you don’t mind a little soup at the bottom (egh).
Also, this looks to be the last post for about a week and a half due to our internet being cut off (half our flatmates are moving into a nice new house, and they’re takin the telephone account with em!), so apologies in advance for the lack of posting. Phew, I’m actually going to have to dust off the old cookbooks and think of non-internet ways to entertain myself…should be interesting!
“Fish and chip” salad
serves one
2 handfuls of green leaves (I used some spinach and watercress leaves), ripped to bite-sized pieces
1-2 radishes, finely sliced
1/4 medium carrot, roughly cut into strips
1 small onion, sliced
1 large potato, cubed into 1cm dice shapes
1 small fillet white fish (I used Tarakihi), fresh or defrosted fully
1 Tbs or so of flour (to coat fish) + pinch mixed herb, salt, and dill. Optional chopped spring onion (a weee bit)
cooking oil
salt & pepper
Tartare-style Dressing:
2-3 Tbs mayo
1 Tbs white wine vinegar
1 Tbs capers
pinch salt & pepper
Mix dressing ingredients, crushing capers. Set aside, preferably in the fridge.
Throw leaves, carrots, and radishes in a large salad bowl. Heat 2-3Tbs oil on medium heat in a medium non stick frypan, and throw in potato and 1/2tsp salt. Cover, and let cook for five minutes. Meanwhile, sprinkle the flour, herbs and salt onto a small plate or chopping board, sprinkling evenly. Press the fish fillet onto the flour, making sure the flour and herbs cover the fish evenly.
Uncover potatoes, and throw in onions. Flip the potatoes, and cover. Let cook for another five minutes.
Meanwhile, heat oil in a different small non stick frypan on medium heat, and then place the floured fish fillet on. Cover if possible, and let cook for about a minute. Flip – the coating should have started to go golden, but you don’t want it to get golden or the fish will be overcooked. Let cook on other side for another minute covered, then uncover and cut the fish in half with a fish slice. The middle may still be pink, if so, cover and cook for another minute or until the middle (of the thickest part of the fish) JUST turns white. Turn off heat, then stab the fish into bite sized pieces, and throw into the salad bowl.
Uncover potatoes, and flip. Some bits should be goldn brown now- check if done by trying one, being careful of hotness. It should be nice and soft. Once done, turn off heat and throw in the salad bowl. Toss ingredients (or just mix about if you’re not a tosser..hehe), and drizzle over dressing. Mix it in a bit, and nom it!
Panzanella styles – crunchy bread salad
Another very summery day in the middle of spring – and this salad was perfect for it. Crunchy sweet carrot strips, sweet and slightly peppery radish chunks (that colour is so so pretty), and cooling sticks of cucumber – such a simple combination, and so well paired with fresh chunks of bread and a zingy yoghurt basil dressing. It was also properly filling – the bread was made using stoneground flour, so the goodness and fibre of wheatgerm was fully intact, and the fibre from the carrots and other veges kept me full for hours (although that could also have been due to the fact that I didn’t do much all day…anyway).
Did I mention it’s pretty? This was before I added pumpkin seeds (both ways tastes lovely though), which also went quite well with the flavour and texture of the other things. The loveliest thing about this was that it felt so nice to eat – here is an uncomplicated, flavoursome salad that is packed with goodness. It makes a pretty complete lunch with the yoghurt and seeds, and if you wanted to bulk it up even more, you could add any nuts (apart from peanuts…they’re a bit strong) you wanted. Salads are so easy to wash up after too! One bowl, a small cup for the dressing, one knife and a chopping board that just needs a rinse. The radishes were straight from the garden – and I recommend growing them yourself, they mature quickly and are so easy – you can plant them straight into the soil or into pots if you’re moving.
Ah, life’s good.
Refreshing bread salad
serves 1 for lunch/dinner or 2-3 as a side
2 half inch thick slices of very crusty fresh bread (eg. proper ciabatta or Artisan Bread in 5 master loaf)
3 radishes, chopped into little cubes
1/2 carrot, grated or julienned
3 inches off a telegraph cucumber, chopped or cut into strips
salt and pepper
dressing:
3-4Tbs all natural unsweetened yoghurt
1 Tbs best Olive oil or whatever the best oil you’ve got
4-5 basil leaves, torn up into teeny pieces
1 tsp or so white wine vinegar
salt and pepper
Mix the dressing all up roughly, it doesn’t have to be uniform. Toss other ingredients together in a large bowl and drizzle over dressing. Eeeaaasy. If you’re having guests or something, keep bread and veges and dressing separate until you’re ready to serve.
Lentil curry with veges
I’ve decided I like lentils. I had never really used them before, but they’re such a great way to add protein to your meal, and they last forever in the pantry (plus they’re really cheap – even if you go organic)! I barely need to soak mine (from Piko’s), but I do anyway for 15 minutes so my plants get some food too (see the new random tip on the bottom of the third column across). I’ll be posting a big post of tips on how to save money on food and other expenses, as well as a few tips about nutrition misnomers and eating that I learnt from “In defense of food” by Michael Pollan (BRILLIANT book, great writer, interesting topic). Anyway! I know this curry doesn’t look that pretty:
But it is quite nice (if a bit spicy for my liking). The recipe is over at Taste, but I didn’t do the fancy stuff on top, I just added some cauliflower and carrots chopped into inch long chunks (after I added the lentils). Also, I halved the amount, and that halved the cooking time too. So to serve 2 for curry, this recipe requires 15 minutes cooking. Great, huh? It lasts the next day on its own without rice too, and tastes even more flavoursome! Also next time I might add some coconut cream…
NOTE: If you’re a wimp like me, you might want to add a pinch of chili powder instead of just halving or whatever.
Lentil dressed salad, for lunch or tea.
This was such a delicious dinner…sweet, smoky, warming and fantastically healthy. There is no dressing – all the veges have their own unique flavour or texture, or are covered in yummy cumin-spiced lentils and caramelised onions. It’s also substitutable – you could use spinach instead of chinese radish leaves, omit the beetroot if you’re not a fan, and use any nut/seed combo you want. Vegan friendly (and thus easy to clean up after), and delicious with a slice of fresh bread to make a complete meal – veges, lentils, nuts and seeds for protein, and bread for carbs! It’s also quite oddly-pretty-looking…despite using some of the cheapest veges right now.
So pretty, in fact, that I’m going to post another photo of it…
Sweet and smoky lentil salad
serves 2-3 as dinner
ingredients underlined
If using chinese radish, slice about 1 1/2 c worth – stalk 1cm and leaves 3-4cm, soak in salted water for an hour. Or, if using spinach, pick leaves off the plant (or use baby spinach). No need to cook.
Chop 1 onion finely and throw in a medium frying pan with some oil, NO SALT. On medium low heat, stir frequently until golden. Once onions are in the pan, soak lentils (15 mins should do) While this is happening…
In a small saucepan, heat 1 1/2 c water until rapidly boiling, add 1/2 c lentils, 1 tsp salt and 1 bay leaf, reduce heat to medium, and let boil until lentils are yellow and cooked to your liking (they will not be covered in water). Do not cover.
In a medium frypan, fry 1 1/2 c cauliflower, broken into 3cm florets, in some oil with a sprinkle of salt, until browned on 3 sides. Medium high heat is good for this.
Once onion is golden, add 1 Tbs ground cumin, and stir in. Drain the lentils and add them to the pan, then turn off heat and leave in the pan for 5 mins. Meanwhile…
Grate 1 carrot, tossing into the serving bowl. Open a can of baby beetroot (or normal beetroot), and halve or quarter about 1 c worth (don’t throw in the serving bowl yet unless you want purple/pink salad!)
Cook radish leaves in some salt with 4 cloves of chopped garlic and some cooking oil, on medium heat until leaves are wilted and garlic is softened. While this is cooking, you can…
Throw the lentils in with the grated carrots (in serving bowl), and mix well. Mix in cauliflower (don’t worry if it’s cold), and radish leaves when done. Mix in beetroot (but not too well, or they’ll colour EVERYTHING), and top with sesame (black and white if available), pumpkin seed, pine nuts or whatever nuts you have (but not peanuts). If you’re having people over, it’s good to layer the rest of the salad with beetroot. Enjoy!
