Recipes – Rooted Carrot Co-op

Ground Turkey Sweet Potato Skillet

rootedcarrotcoop — Wed, 10 Oct 2018 03:36:45 +0000

Well, friends, fall has graced us with its presence. Nice! The colors, smells, tastes, and feel of this time of year make me happy to discover new recipes that are simple and tasty. This recipe happens to be colorful too which makes it taste that much better. It has quickly been added to my “Make that again” list. It was so good! We get to use some scrumptious in-season veggies, fresh herbs, and warming spices. You may have already noticed the jar of Frontier Co-op cumin in my photo. Definitely one of my favorites! The recipe called for yellow pepper, but I had red on hand. It also calls for shredded mozzarella but I used fresh. The flavors were so tasty, and the leftovers didn’t last long! This one gets two thumbs up! Give it a try, you won’t be disappointed.

Ground Turkey Sweet Potato Skillet

Serves 4

Ingredients:

3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
1 pound ground turkey
1 yellow bell pepper
1 cup onion, diced
½ cup mozzarella, shredded
½ cup water
¼ cup cilantro, chopped
2 tablespoons olive oil
1.5 tablespoons ground cumin
1 tablespoon garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper

Instructions:

In a large cast iron skillet, heat olive oil over medium-high heat.
Add garlic and cook for 1 minute and then add ground turkey.
Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
Add cumin, chili powder, salt and pepper. Stir well to incorporate.
Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water.
Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften.
Add additional water during this process if needed to keep the meat from drying out.
Remove lid and add additional salt and pepper if needed.
Top with shredded mozzarella and allow it to melt.
Remove skillet from heat and garnish with fresh cilantro before serving.

Credit for this delightful dish goes to http://www.lifeloveliz.com/2017/05/15/ground-turkey-sweet-potato-skillet/#_a5y_p=6340242

No Churn Avocado Ice Cream

rootedcarrotcoop — Sat, 08 Sep 2018 01:46:49 +0000

We have not had a shortage of hot days this summer and what goes better with a hot summer day than some yummy, creamy, sweet avocado ice cream? Yup, avocado. I was searching for a recipe for a dessert that would be refreshing and easy to make that would go with a light summer lunch of gazpacho. I wanted something easy, tasty, fresh and not have to use a lot of ingredients, when, bingo, I happened across this recipe and photo of No-Churn Avocado Ice Cream! Sold! It looked and sounded delicious. I had the perfect avocado on my counter and just needed to get some sweetened condensed milk and heavy whipping cream and I was all set. I thought it would taste really good after some spicy gazpacho, and it did. With only 3 ingredients to put together, it was super easy, and it even turned out to look just like the recipe photo, which usually doesn’t happen. I made it the night before and put it in the freezer according to the directions. It set up very nicely and was still soft enough to dish up fairly easily. Do yourself a favor and try this recipe from:https://kirbiecravings.com/no-churn-avocado-ice-cream. It’s wonderful!

NO-CHURN AVOCADO ICE CREAM

Servings 2 1/2 pints

3 ingredients are all you need for this creamy, sweet avocado ice cream.

INGREDIENTS:

1 14 oz can sweetened condensed milk
1 large/extra large ripe avocado about 7.5 oz weighted whole, peeled and seed removed
2 cups cold heavy cream

DIRECTIONS:

In a blender, add avocado and condensed milk. Mix on high speed until smooth and no avocado chunks remain. Pour avocado mixture into a large bowl.
In a mixing bowl of a stand mixer, add cold heavy cream. Whip on high speed with wire whisk attachment until cream become stiff peaks.
Add in 1/3 of the whipped cream to the avocado bowl. Gently fold in the whipped cream until no white streaks remain, but careful not to mix too hard as you want to maintain the air that was whipped in. Repeat with another 1/3 of whipped cream and again with the final 1/3. Pour mixture into a 9 x 5 inch loaf baking pan. Freeze overnight until solid.

Moroccan Spiced Salmon with Yogurt Sauce

rootedcarrotcoop — Thu, 09 Aug 2018 15:17:02 +0000

Heat up that barbeque, grab a cold one, and watch some salmon sizzle on the grill. One of the best summer meals is some grilled salmon with some vegetables, rice, or another side dish. These yummy Moroccan spices add flavor and character that will make your taste buds tingle. Top it off with the creamy yogurt sauce to dazzle your senses. This is one tasty recipe. Add fresh salmon to your shopping list this week and make for your family or just for yourself. Happy cooking!

Recipe found here:http://strongertogether.coop/recipes/moroccan-spiced-salmon-with-yogurt-sauce

Moroccan Spiced Salmon with Yogurt Sauce

By: Robin Asbell

Total time: 40 minutes

Serves: 4

Morocco is known for its amazing spice blends, all layered in with sweet, sour, and hot flavors. This rub is also great on lamb, chicken, kebabs, cooked rice, or a leftover baked potato, reheated in the microwave.

Ingredients

Rub

1/2 teaspoon salt
1 teaspoon brown sugar
1/4 teaspoon turmeric
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon caraway seed
1 teaspoon red pepper flakes
2 tablespoons black peppercorns

Salmon and Sauce

1 1/2 pounds salmon
Olive oil spray
2 cups Greek yogurt
1 tablespoon olive oil
1 small cucumber, peeled seeded and chopped
1/2 cup fresh parsley, minced
1/2 teaspoon salt

Preparation

Preheat oven to 400°F.
Grind the salt, sugar and spices coarsely and coat the fish, reserving any spice mixture for a later use. Chill the fish until the oven is heated. Put the fish in a casserole pan and spritz olive oil over it all. Bake for 15 minutes for wild caught, 20 for farmed.
For the sauce, stir together the yogurt, olive oil, cucumber, parsley and salt.

Serving Suggestion

Serve with a side of couscous and a tomato and lettuce salad.

Nutritional Information

Calories: 642, Fat: 37 g, Cholesterol: 97 mg, Sodium: 754 mg, Carbohydrate: 18 g, Dietary Fiber: 3 g, Protein: 60 g

Watermelon, Cucumber & Feta Salad

rootedcarrotcoop — Wed, 11 Jul 2018 19:43:57 +0000

Nothing says summer like a fresh cut watermelon. It’s fun to try new recipes and perfect when you find one and have all the ingredients on hand. So, the new tasty side dish was a yummy mixture of flavors and textures– sweet watermelon, juicy cucumbers, crisp red onions, salty feta cheese, raw honey, and tart lime juice. The blend of characters danced on the tongue after each bite of the sweet-savory salad. This dish is sure to be a hit at your next gathering. Find the recipe at https://www.cinnamonspiceandeverythingnice.com/watermelon-cucumber-feta-salad/. The photo is of the actual dish made using this recipe. It was delicious!

Watermelon, Cucumber & Feta Salad

Author: Reeni
Recipe type: Side Dish Cuisine: American Prep time: 10 mins Total time: 10 mins Serves: 6 servings as a side

Sweet juicy watermelon chunks tossed with crisp cucumber, bits of salty feta and sharp red onion with a light honey & lime dressing. Summer in a bowl.

Ingredients

Salad:

4 cups seedless watermelon, cubed
2 cups cucumber, sliced into half moons1⁄4 cup thinly sliced red onion
1⁄3 cup crumbled feta

Dressing:

2 – 3 tablespoons honey
2 – 3 tablespoons fresh lime juice

Instructions

1. Toss the salad ingredients together in a large bowl.
2. Whisk the honey and lime together in a small bowl. Pour over the salad and toss. 3. Add more honey and lime to taste.
4. Best served fresh and cold.

Notes

©Copyright 2015 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Recipe by Cinnamon-Spice & Everything Nice at https://www.cinnamonspiceandeverythingnice.com/watermelon-cucumber-feta-salad/

Broccoli Slaw and Top Sirloin Marinade Recipes

rootedcarrotcoop — Fri, 01 Jun 2018 16:10:03 +0000

Easy, yummy side dish with a kick and an aromatic marinade…

It’s always nice to find new ways to incorporate more vegetables and fresh organic ingredients. It’s a bonus when people love new attempts. The new endeavor was a fresh broccoli slaw mix with a kick paired with an aromatic marinade for some top sirloin. Use the basic recipe on the back of the broccoli slaw mix package to start and then add a honey chipotle dressing for the added kick, and use two apples instead of one. This recipe went well with sloppy joes one night and some marinated thin top sirloins another night. The marinade had such a wonderful aroma so, give it a try. There is nothing like the smell and taste of fresh organic garlic! Is there? The ingredients blended so well together while the flavors danced on the tongue. A fabulous mingling of tasty goodness. Enjoy!

***If you have a delicious recipe you would like to share; please send it to info@cedarfallsfood.coop.

Broccoli Slaw ingredients:

Adapted from the recipe on the Marketside Broccoli Slaw Mix.

One 16-ounce bag of Broccoli Slaw Mix

2 Organic Gala Apples (or another type of apple of your choice)

1 Organic Red Onion

8 ounces Honey Chipotle dressing (adjust amount to your liking)

Directions:

Add contents of Broccoli Slaw mix to a bowl. Wash and cut the apples into small bite-size pieces and add to Slaw mix. Peel and slice the red onion into small pieces and add to slaw mix. Pour on the Honey Chipotle dressing (adjust the amount of dressing to your liking) and mix. Cover the bowl and refrigerate to chill until ready to serve.

Marinade ingredients:

Recipe adapted from GENIUS KITCHEN.

1/4 cup Worcestershire Sauce

2 tablespoons freshly squeezed organic lime juice

1 to 2 large cloves of fresh organic garlic

2 tablespoons Extra Virgin Light Olive Oil (for marinades)

3 tablespoons dried minced onions

Dash of kosher salt

Mix well. Add four thin top sirloins (about four ounces each) to the marinade and coat both sides. Cover with an airtight lid and refrigerate at least 2 hours or overnight for more flavor. Grill on medium-high heat to reach the desired doneness. Serve with sauteed fresh mushrooms and red onions on top.

Recipe: Best Broccoli Soup

rootedcarrotcoop — Thu, 08 Feb 2018 17:43:41 +0000

This time of year in Iowa a healthy pot of warm soup takes the winter chills away. A great vegetable to start with is broccoli. It can always be found in the produce section, and broccoli is packed full of nutrients. Broccoli is a cruciferous vegetable and is related to cabbage, kale, cauliflower, and Brussels sprouts. It’s full of vitamin C which may help boost the immune system. A nice crusty bread pairs well with this soup. This recipe was found in the Taste of Home Books One-Pot Recipes and was submitted by Carolyn Weinberg, Custer, Montana.

Best Broccoli Soup

Ingredients:

2 cups water

4 cups chopped fresh broccoli (about 1-1/2 pounds)

1 cup chopped celery

1 cup chopped carrots

1/2 cup chopped onion

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups chicken broth

2 cups milk

1 tablespoon minced fresh parsley

1teaspoon onion salt

1/2 teaspoon garlic powder

1/2 teaspoon salt

Carolyn’s directions:

In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

Recipe: Beef Stew

rootedcarrotcoop — Wed, 10 Jan 2018 04:42:06 +0000

Happy new year! A time to reminisce. A time to cuddle up with warm memories of the comforting food we know will always satisfy our bellies. As we cuddle up under the warmth of blankets in our winter wonderland here in Iowa, what better time to pull out an old recipe. A recipe that has been made time and time again with fresh, wonderful ingredients without fail. Hearty, tasty bites of potato, carrots, celery, tomatoes, and beef. Yup, you guessed it, beef stew. As the smell of this pot-full of goodness drifts through the house, it also brings the comfort of warm memories we leave behind as we turn the calendar to 2018.

The recipe is taken from a local Cedar Falls church cookbook and is a family favorite. Sunday is a perfect day to throw all the ingredients into a pot and in the oven. The secret is in the name, “Five Hour Beef Stew” and the directions will say, “Do not open while baking.” The temptation is hard to fight off, but well worth the potful of yumminess that awaits. Please enjoy this simple recipe to warm you up in this frigid weather. The hope is that it will stir up some of your favorite memories as well.

Recipe credit: Bertha Schwanke.

Photo credit: Jackie Berggren made the recipe Sunday. All the ingredients are mixed together and ready to go in the oven.

Recipe:

1 lb. beef stew meat

1 lb. sliced carrots

4 med. potatoes

1 chopped onion

1 c. chopped celery

1 c. water

2 c. bread crumbs

20 oz. can tomatoes or tomato sauce

salt and pepper

Put all ingredients into an ingress 4-quart casserole dish. Cover with foil, then put on casserole lid. Bake 5 hours at 350 degrees. Do not open while baking. 6 to 8 servings

Recipe: Crispy Baked Tacos with Seasoned Cauliflower

rootedcarrotcoop — Fri, 01 Dec 2017 19:11:57 +0000

Okay, it’s that time of year, when busy comes in all shapes and sizes. Family gatherings, parties with friends and co-workers, school concerts and sports, holiday shopping, and baking. Suddenly, there is no time for a good family meal. Options are good! And remember, a good dinner can be quick and meatless, just be sure to include healthy ingredients that are full of flavor. Tacos are a good choice. They are versatile and easy to bring together in a jiffy. The filling ideas are endless, so get creative. This recipe hosts some delicious ingredients that are fresh and tasty. It’s good to follow the recipe the first time, then if you like it, you can make adjustments for the next time, if needed. These tacos are gluten free and vegetarian.

Recipe from: She Likes Food

Crispy Baked Tacos with Seasoned Cauliflower

Prep Time: 15 mins

Cook Time: 25 mins

Yield: 10

Crispy baked tacos filled with a healthy and delicious seasoned cauliflower mix!

Ingredients:

2 tsp olive oil

1/2 small onion

1 (14 oz) bag Mann’s Cauliflower Cauliettes

2 tsp ground cumin

1 1/2 tsp smoked paprika

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1/2 tsp salt, or more to taste

1/4 tsp black pepper

1/3 c chopped walnuts

10 Hard shell tacos

2 1/2 c refried beans

1 1/4 c grated cheese

Optional toppings: lettuce, onion, tomato, avocado

For instructions go to: http://www.shelikesfood.com/crispy-baked-tacos-with-seasoned-cauliflower/

Cold Buster Chicken and Pasta Soup

rootedcarrotcoop — Wed, 08 Nov 2017 02:36:56 +0000

Chicken, lemongrass paste, turmeric, and orzo pasta…yum, the soup is on!

Well, the cold season is upon us, and one of the best things to eat is a hot bowl of chicken soup. There is just something that heals your soul when you eat homemade chicken soup; it warms you up and nourishes the body. This recipe is an easy way to make someone feel better or to serve on these cold nights. Enjoy, this soup is so good!

Cold Buster Chicken and Pasta Soup

Recipe from: Cooking Classy

Yield: About 6 servings

Ingredients:

2 Tbsp olive oil

1 1/2 cups diced carrots (3 medium. Dice small)

1 1/2 cups diced celery (3 stalks. Dice small)

1 1/2 cups chopped yellow onion (1 medium)

2 Tbsp peeled and minced ginger

4 cloves garlic, minced

1 1/2 Tbsp lemongrass paste (found in the produce by the herbs)

4 (14.5 oz) cans low-sodium chicken broth

3/4 tsp ground turmeric

Salt and freshly ground black pepper

1 lb. boneless skinless chicken breasts pounded evenly to 1/2-inch

thickness with flat side of a meat mallet

2/3 cup dry acini de pepe or orzo pasta

1/3 cup chopped fresh parsley

2 Tbsp fresh lemon juice

Get Directions here:

https://www.cookingclassy.com/cold-buster-chicken-and-pasta-soup/

Recipe source: adapted from Soup Addict

Recipe: Tomato Basil Turkey Meatloaf

rootedcarrotcoop — Wed, 04 Oct 2017 02:32:30 +0000

Oh, the smell and taste of fresh basil! This meatloaf recipe is amazing and we are all in luck, you can still get fresh basil at the Farmers Market. This recipe is a favorite, so yummy you will want to keep it handy to make again and again. Add some fresh veggies and baked sweet potatoes for a deliciously nutritious dinner. Gather around the dinner table and enjoy!

Recipe from littlebitsof.com

This Tomato Basil Turkey Meatloaf recipe is a perfect whole30 & paleo option that is super easy to throw together for a weeknight dinner!

Gluten free, Paleo

Ingredients

1 pound ground turkey
¼ cup almond flour
2 tablespoons tomato paste
3 tablespoons chopped fresh basil
1 egg
1 teaspoon garlic powder
1 teaspoon salt
Topping:
2 tablespoons tomato paste
¼ cup chopped tomatoes
1 tablespoon apple cider vinegar
1 tablespoon chopped basil
Pinch of salt

Instructions

Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil-lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.
In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.