Thursday, March 26, 2015

Kathy's Carrots

Carrot Cake Pancakes for breakfast and Crock Pot Carrots and more for dinner. . . my farmers market carrots make any meal special.  Kathy Evans from Evans Knob Farm grows colorful carrots of many sizes and sells them by weight.  I'm always so happy when I can get these!  The pancake recipe is from Starbucks.

Carrot Cake Pancakes with Yogurt

(Makes 6)

Cook carrots in water over medium heat until tender.
2 medium carrots, peeled and cut in 1 inch chunks

Mix dry ingredients.
1/2 cup whole wheat pastry flour
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Dash salt

Drain carrots.  Puree in blender with milk.
3/4 cup skim milk
2 teaspoon lemon juice

Add to blender and puree to incorporate.
1/2 vanilla bean, split and scraped
1 egg
Orange zest from one orange (I used a small mandarin)
1/4 cup toasted walnuts

Stir wet ingredients into dry.  Drop batter by 1/4 cup measures onto preheated griddle.  Cook on each side under brown, about 2 minutes each.

Serve with yogurt topping.

Yogurt Topping

1 cup Greek yogurt
1 tablespoon honey
Orange zest from one mandarin

I have lots of vegetables that cook great in the crock pot.  For dinner, I put those in a crock pot with 10 ounces of sirloin steak and 2 cups low sodium beef broth.  3 hours on low and 1 hour on high made a great meal, with leftover vegetables for tomorrow.  

Vegetables included Yukon gold potatoes, carrots, celery, parsnips, turnips, parsley and cremini mushrooms.


1 comment:

  1. I enjoyed viewing many of the recipes that you have posted here and will definitely try some of them over the next few weeks. The carrot pancakes with yogurt and the Moroccan Stew look amazing. TFS, Fran (Quick Silver on :)