Posts Tagged 'carrot'

Favorite Shots: Jewel Tone Quinoa and a Bonus Recipe

This bowl is so vintage. I’m fairly sure it is from my grandma’s shop. She and my grandpa used to rent a little place in the mall that sold dishware and unique decorations. And now they have lots of neato dish sets.

Quinoa is versatile. It is health food, but it is also delicious. It can serve as a hearty grain to warm you up in the winter, or a protein-filled base to a cold salad.

Here’s what I did to make this salad for another of the fam’s ultimate deck parties, complete with tiki torches:

Prepare quinoa according to package directions. Let cool.

Toss with cranberries, chopped carrot and red pepper. Sprinkle the top with minced chives and crumbled feta.

Amen,

Lauren

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Pipe Dream #28: To Make Cupcakes Healthy – Carrot Cardamom Cupcakes with Citrus Mascarpone

So those Maple and Pecan Cupcakes I told you about before? These cupcakes are from that book. This is one of the more interesting flavors in it I would say. Cardamom is so awesome. Pairing it with citrus and carrots? Neato.

A word on cardamom. Please try it. I discovered its virtues on a trip to a farmer’s market up north with Rachel. This charming little boy was selling cardamom bread out of the back of a truck. We asked him where his parents were, then watched benevolently, unresisting as he snatched our cash and stuffed it in his pocket with sly eyes. Ok, so nix the sly eyes part, but that little boy knew how to work a crowd. It would have been a totally unfair play on our hearts except that he was only nine and the bread was fantastic. And we made cardamom bread french toast.

Cardamom is kind of like nutmeg or cinnamon in that you would use it in sort of the same way, like in bread or cookies. Or at least, in my limited knowledge of cardamom, I’ve seen it used that way.

All this to say that these cupcakes are flavorful and interesting. And bonus, they are practically healthy. I am using that word pretty liberally, but let’s be real: there are carrots involved. And mascarpone is the health nut’s version of cream cheese frosting. Um, sort of.

Healhty cupcakes will forever remain a pipe dream, but I’m posting about it anyway,

L

Carrot and Cardamom Cupcakes with Citrus Mascarpone

Adapted from Cupcakes by Susannah Blake

For the cupcakes:

1/2 cup packed brown sugar

2/3 cup sunflower oil (or whatever, I used canola)

2 eggs

grated zest of one orange

seeds from 5 cardamom pods, crushed (or just grate some, or buy an ounce pre-grated)

1/2 teaspoon ground ginger

1 1/2 cups self-rising flour

2 carrots, grated (about one cup)

1/2 cup walnuts or pecans, roughly chopped

For the frosting:

5 ounces mascarpone

finely grated zest of one orange

1 1/2 teaspoons lemon juice

1/3 cup powdered sugar

Preheat the ove to 350° F and line a muffin tin with paper liners.

Put the sugar in a bowl and then beat in the oil and eggs. Stir in the orange zest, crushed cardamom seeds and ginger, then sift the flour into the mixture and fold in, followed by the carrots and nuts. Spoon the mixture into muffin cups and bake for about 20 minutes until risen and golden and a skewer in the center comes out clean. Transfer to a wire rack to cool.

To decorate, beat the mascarpone, zest, lemon juice and powdered sugar together in a bowl and spread over the cupcakes.


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