Tag Archives: carrots

Fall Stew

2 Dec

Fall Stew

Ingredients:

*1 pound Italian Sausage (no preservatives, no artificial ingredients)

*1/2 onion (chopped)
* 1 ½ cups canned fire roasted tomatoes
* 3 cups chicken stock
* One ½-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano (you can adapt and use dried if needed)
* One large butternut squash, peeled, seeded, and cut into bite-sized chunks (about 1 inch)
* 3 carrots, peeled and cut into bite-sized chunks
* 3 parsnips, peeled and cut into bite-sized chunks
* 1 fennel bulb, trimmed and diced
* 1 pack frozen Brussels Sprouts
* 2 teaspoons salt or to taste
* 1/8 teaspoon freshly ground black pepper
* 1 tsp cream of tarter
* dash of red pepper flakes (optional)

Procedure:

Heat oil (bacon grease or oil of your choice) in a big pot over medium heat. Add chopped onion, cook until a little browned and add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.

Raise heat to medium high. Add tomatoes, stock, cream of tarter, and herbs; simmer over medium heat until liquid starts to thicken,  25 minutes. Add squash, carrots, parsnips, fennel. Season with salt and pepper. Cover, and simmer until vegetables are tender, about 25 minutes. Add Brussels sprouts, and cook, covered, around 15 minutes more (cook until Brussels Sprouts are tender).

PLEASE NOTE: if serving to children use mild sausage!

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Carrot Cake

22 Nov

Carrot Cake

 

CAKE:

2 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ cup coconut oil or vegetable oil
4 eggs
4cups grated carrots
1 cup raisins
2 cups all-purpose flour and wheat flour mix

FROSTING:
8 ounce package cream cheese, softened
½ cup butter, softened
1 teaspoons vanilla extract
3 ¾ cups powdered sugar

Procedure:

Set oven to 325. In a large bowl, pour in brown sugar, baking powder, cinnamon, baking soda, salt, oil and eggs. Beat well. Stir in flour, carrots and raisins.

Pour batter into two greased round baking pans. Bake at for 42 minutes or until a toothpick inserted near the center comes out clean. Cool.

Cupcakes 325 for 23-25 minutes

Frosting procedure:
For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in the vanilla. Gradually add powdered sugar; beat until light and fluffy.

Store in the refrigerator if not eating right away.

 

You can decorate anyway you’d like. For the cupcakes I waited until the frosting was chilled in the fridge for awhile before I spread it on. It seemed to work better that way. For the cake I spread it on right away. Placed the cake and frosting into the fridge to chill for a good hour and then I pulled the cake back out and applied more frosting where there might have been any holes. ;o)