Carrot galette

"Carrots are divine, you get a dozen a dime.  It's maaaa-gic!" - Bugs Bunny

There's some wise words there.  From one of the most influential characters in the animated world.  I reckon its because of Bugs Bunny that carrots are usually the first vegetable the children learn to love.  But seriously, what's not to love about the humble carrot.  They are the most versatile vegetable in the world!  In the universe, even.  You can roast them, add them to braised and stews and casseroles, boil them, mash them, fry them, grill them.  And they're not just confined to savoury dishes, they're also great in cakes!  So what's not to love!  They come in lots of lovely shapes/size and colours too!  Have you even seen a purple carrot? They're the next super food says The Age.

Daucus carota sativus nicknamed carrots as everyone already knows, has beta-carotene (Vitamin A) which helps maintain good eye sight.  They're also rich  in fiber, antioxidants and minerals.  There's an urban  legend  which originated among British gunners from the Royal British Airfoce during World War II that says "eating carrots can allow one to see in the dark."   Fact or fiction?  Who knows?! But let's not go there. 

Here's a carrot recipe adapted from a local supermarket's magazine -  Coles.  It's super easy to make using store-bought puff pastry I used the local brand Careme which is absolutely positively the best!).  You can also use any kind of cheese you fancy and any of your favourite herbs.  I've halved the ricotta called for in the original recipe and used bocconcini  and used dried oregano instead of fresh ones.  Served alongside your main or as a starter.  They're gorgeous and packed full of healthy stuff.  The humble and versatile carrot is the feature for Week 8 of the Power Foods blog hop organised by Mireya of My Healthy Eating Habits.

To make this Carrot Galette,  you'll need

a bunch of Dutch carrots

olive oil or canola spray

375g block of frozen puff pastry, thawed

150g fresh ricotta cheese

150g bocconcini

finely grated lemon zest of 2 lemons

1 teaspoon of dried oregano

salt and pepper to season

Preheat oven to 180*C.  Line a baking tray with non stick baking paper.  

Wash and scrub carrots and trim the top leaves.  Cut into half lengthwise.  Arrange on a single layer on a tray and spray lightly with oil.  Roast for 10-15 minutes until just tender. Set aside once done.

On your kitchen bench, roll out the pastry.  Crimp the edges and using a butter knife, light score a line on the edges to create a border.  

Using a fork, prick the area inside to create air pockets.

Combine the cheese, zest (and half the fresh oregano if using fresh) in a bowl and season with salt and pepper.

Spread the cheese mixture on the pastry.  Arrange the carrots on the cheese mixture, then sprinkle with the dried or fresh herbs.

Bake in the oven and cook for 20-25 minutes or until pastry is crisp and golden brown.

This post is part of a Power Foods blog group.  Check out Mireya of My Health Eating Habits and the other Power Food posts from Alyce from More Time at the Table, Ansh from Spice Roots,  Casey from Bookcase Foodie, Jeanette from Jeanette's Healthy Living, Jill from Saucy Cooks, Martha from Simple Nourished Living and Sarah from Everything in the Kitchen Sink.

If you are a blogger and would like to take part in this blogging group about Power Foods: 150 Recipes with the 38 Healthiest Ingredients from the editors of at Martha Stewart's Living Magazine, please get in touch with Mireya at mireya@myhealthyeatinghabits.com for details. 

 

 

 

Brussels sprouts and carrots with almonds and pine nuts

Brussels sprouts are one of the vegetable varieties that are hard to get used to.  It's an acquired taste, so they say.  But actually, it all depends on proper cooking.  These smaller cousin of the larger cabbage is not a regular vegetable in our home.  As its not a common vegetable in the tropical isle of the Philippines, I've never really remembered this being prepared at home.  But as it is locally available and in abundance in Australia, this has become one of the vegetables that you'll see on our table to break the monotonous leafy Asian greens.  Although the sight of these cute miniature cabbages would makes my girls say "eew",  the adults (that's hubby and me) in our home welcome this dish every time.

And like the power food last week that is broccoli, these vegetables are packed full of healthy nutrients!  Check out the short blurb on brussels sprouts in Cooking Light.  And some tips on the preparation here.

 

 The first ever dish I made with brussels sprouts were inspired by a cooking demo at my local fruits and vegetables shop when they were sampling brussels sprouts lightly cooked in a some peanut oil and some toasted almonds.  And that was the beginning.    To make this dish, I was inspired by this recipe but added a few bits of my own.

 300g brussels sprouts

1 carrot, julienned

2 cloves garlic, finely chopped

half cup almond slices and pine nuts, toasted

olive oil

salt and pepper to taste

parmesan cheese for topping

Wash the brussels sprouts and remove loose leaves and trim the stem ends.  If cooking them whole, make a criss-cross (X) on the sprouts.  Or cut them in half like I did - this makes the cooking faster.

Heat a shallow pan to medium-high, add about a tablespoon of olive oil then add the garlic and cook until soft.  Do not over brown.

Add the carrots and cook until soft.  This will caramelize the pan a bit from the sugar content of the carrots.

Add the brussel sprouts and stir. Cook for 8-10 minutes until the sprouts are soft.  They should still have that bright green colour.

Overcooking gives the sprouts that bitter smell and taste.  

Spoon into a bowl and top with grated parmesan cheese.

 

We had this for a mid week meal served with some pan fried chicken.  It's great as a starter or an accompaniment to any main meal.   There are lots of ways to cook them properly.  Add some pan fried speck (or bacon), toasted garlic, or roast them on the grill or cut them into little quarters and cook them with leeks like this dish here.   These guys are really quick and easy to prepare and cook.  Everyone should definitely give them more love.

This post is part of a Power Foods blog group.  Check out Mireya's Mireya's Broccoli and Corn puree and the other Power Food posts from Alyce from More Time at the Table, Ansh from Spice Roots,  Casey from Bookcase Foodie, Jeanette from Jeanette's Healthy Living, Jill from Saucy Cooks, Martha from Simple Nourished Living and Sarah from Everything in the Kitchen Sink.


If you are a blogger and would like to take part in this blogging group about Power Foods: 150 Recipes with the 38 Healthiest Ingredients from the editors of at Martha Stewart's Living Magazine, please get in touch with Mireya at mireya@myhealthyeatinghabits.com for details.

Asian stir fry beef with broccoli in oyster sauce

Broccoli is one of my most hated vegetables as a kid.  I think generally all kids do.  Initially I guess.  The fact that its so green and looks like a tiny tree doesn't help with its over all image.  But if I were a PR manager for this vegetable, I'd be highlighting its nutritional qualities!  Broccoli in fact is high in Vitamin C and great as a dietary fibre. Studies also reveal that broccoli consumption is shown to be beneficial in the prevention of heart disease!  So let's 'broccoli' y'all! 

This dish is a post for this week's (Week 6)  Power Food blog hop hosted by Mireya from My Healthy Eating Habits.  

To make this simple Asian dish, you'll need:

400g sirloin beef, thinly sliced

2 cloves garlic, finely diced

1/4 cup ginger, julienned

1 onion, quartered

2 bunch/florets brocolli, cut into pieces

2 tablespoons oyster sauce

vegetable oil

sesame oil

salt & pepper to taste

In a skillet or pan, heat about a 2 tablespoon of vegetable oil.  Add the garlic and ginger and stir until fragrant. Do not burn.

Add the beef and sear until browned - 10 to 15 minutes depending on how thinly sliced the beef is.

Add the oyster sauce and the onions and stir through to coat.

Simmer for 5-10 minutes until the beef is cooked through.

Add the broccoli and simmer and cover, or let simmer for 2 minutes. 

Season with salt and pepper and drizzle about a teaspoon of sesame oil.

Take off from heat.

This is a simple dish we usually prepare at home, served with steamed jasmine rice.  Also great mixed with egg or Singapore style noodles

This post is part of a Power Foods blog group.  Check out Mireya's Mireya's Broccoli and Corn puree and the other Power Food posts from Alyce from More Time at the Table, Ansh from Spice Roots,  Casey from Bookcase Foodie, Jeanette from Jeanette's Healthy Living, Jill from Saucy Cooks, Martha from Simple Nourished Living and Sarah from Everything in the Kitchen Sink.



If you are a blogger and would like to take part in this blogging group about Power Foods: 150 Recipes with the 38 Healthiest Ingredients from the editors of at Martha Stewart's Living Magazine, please get in touch with Mireya at mireya@myhealthyeatinghabits.com for details.