Moroccan Carrots

 

 Ingredients:

1 pound skinny carrots, scraped and cut into little cubes

1 teaspoon olive oil

1 teaspoon each: cinnamon, nutmeg, cumin, paprika and, caraway seeds

1/2 teaspoon ground ginger

 A couple cloves of garlic, smashed

1 14.5 ounce can chickpeas, drained well

1 14.5 ounce can chopped tomatoes, juice and all

1 tablespoon honey or other sweetener

water, if needed

1/4 cup chopped cilantro

Directions:

1. Cook the carrots in a small amount of salted water until tender, about 5-7 minutes (more if you cut them bigger).
2. Meanwhile, heat the oil in a medium saucepan and add the spices and garlic; cook, stirring, over medium-low heat, until the kitchen starts to smell delicious.
3. Drain the carrots and stir into the spices along with the tomatoes, the chickpeas, and the honey. Simmer about 15 minutes, adding water if needed; stir in the cilantro, and serve alongside your favorite grain (farro, quinoa, brown rice, etc.)

Serves 4, Gluten-free and Vegetarian

 

Source: http://food52.com/recipes/9906-it-s-maaaaa-gic-moroccan-carrots

Balsamic Glazed Vegetables

Ingredients:
4 Tbsp. butter or margarine
1 large shallots, minced
3 cloves garlic, minced
1/2 cup balsamic
5 large carrots (see directions, to cut)
8-10 large Brussels sprouts, halved
2 tsp. thyme, roughly chopped


Directions:

1. Over medium-high heat, melt the butter in a small sauté pan. Add the shallot and garlic and cook for about 3 minutes. Add 1 tsp. of thyme and cook for another minute.  Add the balsamic and let reduce for about 2-3 minutes.
2. Let the balsamic reduction sauce sit for a couple minutes before tossing with the vegetables and remainder of chopped thyme. If the carrots are thick, cut them in half lengthwise and again to quarter; if not, leave them halved. Slice the carrots  2-inch-thick slices.
3. Spread the vegetables out on a baking sheet covered with foil (for easy clean-up), and bake at 400 degrees F for 25 minutes.
4. Garnish with thyme and serve.

Serves 5

Source: http://glutenfreeworks.com/blog/2012/11/20/giving-thanks-for-balsamic-glazed-roasted-vegetables/#.UYkEcfjD99A

Turkey and Spinach Lasagna

Ingredients

 

• 12 whole-wheat lasagna noodles
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 chopped red pepper
• 1 pound ground turkey breast, white meat only
• 1/2 pound hot Italian turkey sausage
• 1 teaspoon red pepper flakes
• 2 teaspoons chopped garlic
• 1 teaspoon Essence (recipe follows)
• 3 1/2 cups prepared marinara sauce
• 3 cups shredded part-skim mozzarella cheese, divided
• 2 cups part skim ricotta
• 2 cups thawed and drained chopped frozen spinach
• 1/4 cup grated Romano
• 2 egg whites
• 1/2 cup chopped basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

 

Directions:

 

1. Preheat oven to 350 degrees F.
2. In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
3. Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
4. In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
5. Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
6. Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.  Let lasagna stand 10 to 15 minutes before serving.

 

Recipe for Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

·         2 1/2 tablespoons paprika

·         2 tablespoons salt

·         2 tablespoons garlic powder

·         1 tablespoon black pepper

·         1 tablespoon onion powder

·         1 tablespoon cayenne pepper

·         1 tablespoon dried oregano

·         1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup seasoning