Tag Archives: carrots

This Simple Miso Chicken With Glazed Carrots Recipe Comes Together in Just 45 Minutes

This is a favourite meal of ours because it’s quick to pull together and has big flavour thanks to the magical marinade that’s sticky, sweet and salty. Whenever you mix miso, sesame oil and honey, you get pure deliciousness. Here, we slather it all over chicken breasts, but thighs would be just as perfect and much juicier. The glazed carrots are also divine. This is a quick one-pan meal with little mess.

Simple Miso Chicken With Glazed Carrots

Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Servings: 2-4

Ingredients:

¼ cup white miso
1 tsp toasted sesame oil
1 Tbsp honey
1 tsp rice vinegar
2 Tbsp avocado oil
1 tsp minced ginger
2 carrots, peeled and sliced in half lengthwise
4 cloves garlic
2 chicken breasts or 4 chicken thighs (about 1 lb), skinless and boneless
¼ cup fresh cilantro or parsley, roughly chopped (optional)
Sesame seeds (optional)

Directions:

1. Preheat your oven to 375°F.

2. In a bowl, whisk together the marinade ingredients (miso, sesame oil, honey, rice vinegar, avocado oil and ginger).

3. In a wide, oven safe dish, add a splash of extra-virgin olive oil or avocado oil to coat the bottom.

Related: Here’s How to Organize Your Tupperware Drawer Once and for All

4. Place the carrots and whole garlic on the bottom of the dish and then the chicken on top.

5. Pour the marinade over the chicken and carrots, ensuring the chicken gets the majority of marinade.

6. If the carrots seem too dry, add a splash of avocado oil and make sure they’re coated so they cook well.

7. Cook in the oven for 30 minutes and broil for 2-3 minutes at the end, so the marinade gets bubbly and caramel in colour. Make sure you watch the chicken as it broils because the miso can burn easily.

8. Top with fresh herbs and sesame seeds and serve with brown rice, if you like.

Want more delicious chicken recipes? This slow cooker chicken shawarma and Middle Eastern sumac chicken are must-makes.

You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

Do you have that one recipe you turn to again and again? The one your family always requests when it’s their birthday? For me, this is that cake. This Baking Therapy recipe is super moist, simple to whip up and full of delicious treats like pecans, coconut and one of my super-secret ingredients — fresh pineapple! And if you make a double or triple batch, you can always turn this single layer treat into an impressive tiered cake.

Carrot Cake With Cream Cheese Icing

Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Makes: 9 servings

Ingredients:

Cake
2 tsp white vinegar
100 ml whole milk
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar
1/3 cup grapeseed oil (or any neutral oil)
5 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cup carrots, grated
1/3 cup toasted pecans, chopped
1/3 cup fresh pineapple, chopped
1/3 cup shredded coconut

Glaze
1/3 cup brown sugar
3 Tbsp whole milk
3 Tbsp butter
Splash vanilla

Icing
¼ cup unsalted butter, room temperature
4 oz cream cheese, softened
1 ½ cup icing sugar
½ tsp vanilla
Pinch salt
1 Tbsp heavy cream

Directions:

Cake
1. Preheat oven to 350°F. Line a 9×9-inch square pan with parchment paper and grease with oil. Set aside.

2. In a small bowl, stir together the white vinegar and milk, set aside to curdle.

3. Sift the flour, baking soda, salt, cinnamon and ginger.

4. In a large bowl, whisk together the sugar, brown sugar, oil and butter. Whisk in the eggs, one at a time and mix well after each addition. Add the milk mixture and vanilla. Mix the dry ingredients to the wet until just combined. Fold in the carrots, pecans, pineapple and coconut.

Related: Our Most Crave-Worthy Carrot Cake Recipes in Every Form

5. Transfer the batter to the prepared pan, pushing it into the corners and smooth out the top. Bake in the oven for 28-32 minutes until golden brown and when a toothpick inserted into the centre comes out clean.

Glaze
1. In a small saucepan, combine the brown sugar, milk, butter and vanilla over medium-high heat. Once the mixture starts to bubble, turn the heat to medium-low and simmer for about 3-4 minutes until the mixture thickens. Remove from heat.

Icing
1. In the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth. Add the icing sugar, vanilla, salt and cream and beat for 1 minute on medium speed.

Assembly
1. Cool the cake in the pan for 10-15 minutes. Transfer to a wire rack and brush on the glaze while the cake is still warm. Let the cake cool completely before icing the cake. Garnish with sliced carrot hearts and mint leaves, chopped pecans or shredded coconut. Enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


Meet Your New Favourite Summer Side: Grilled Za’atar Carrots with Halloumi & Mint

Carrots may seem like an odd veggie to toss on the BBQ, especially compared to their common counterparts like zucchini, onion and eggplant – but, let us assure you that you will be changed after biting into a grilled carrot. Sweet, vaguely crunchy and smoky is the name of the game; you’ll be wondering why you haven’t been grilling these slender, flavourful veggies for years. Pairing them with salty halloumi, fresh mint and a quick hit of drizzled honey and za’atar will transport you straight to the Mediterranean.  

Grilled Za’atar Carrots with Halloumi & Mint

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

1 lb medium sized carrots, halved
½ package halloumi, cut into ½ inch slices
3 Tbsp avocado oil
1 heaping tsp za’atar spice
½ tsp sea salt
Pinch of pepper
2 tsp extra-virgin olive oil
1 Tbsp honey
½ cup fresh mint leaves

Directions:

1. Slice carrots in half, and cut the halloumi into ½ thick pieces. Place them in a bowl with avocado oil, za’atar, sea salt and pepper.
2. Turn on the BBQ to medium-high and place the carrots on the grill (don’t put the halloumi on the grill just yet). Turn the carrots every few minutes so they develop the char lines and start to soften on the inside. They should take between 15-20 minutes to cook through. At the 10 minute mark, or when the carrots look like they only need 10 more minutes to cook, place the halloumi on the grill and cook for 3-5 minutes per side.

3. Take everything off the grill and place it on a serving dish, drizzle with additional extra-virgin olive oil and honey, then top with fresh mint leaves.

Keep your BBQ veg game going strong with these 3 grilled veggie “steak” recipes (read: broccoli, sweet potato and cabbage). Each one is paired with a memorable, flavour-rich marinade, too.

Sweet Eats: Easy Carrot Cake Cookies

Carrot cake is one of my all-time favourite cakes. But when you don’t have time to make a whole cake and you’re craving something sweet, whip up these cute carrot cake cookies. This way you can have a much smaller portion but just as much delicious carrot cake flavour.

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If you’re feeling extra ambitious, whip up some cream cheese frosting, and layer between two carrot cake cookies for a more decadent treat. Cookies can even be scooped into balls and frozen so you can pop them out of the freezer and into the oven when you’re craving something sweet!

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Carrot Cake Cookies

Ingredients:
1 cup butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup grated carrots
1/2 cup raisins (optional)

CarrotCakeCookies1

Directions:

  1. Line a baking sheet with parchment paper. Preheat oven to 350°F.
  2. In a large bowl, cream together the butter and brown sugar. Mix in the vanilla. Beat in the eggs one at a time, until fully combined.
  3. In a separate bowl combine the flour, baking soda, cinnamon, nutmeg and salt.
  4. Mix the dry ingredients into the wet and mix until fully combined. Mix in the grated carrots and raisins.
  5. Scoop 2 Tablespoon-sized balls of dough onto prepared baking sheet, leaving 1 inch between each cookie. Bake for 12-14 minutes.

Try Anna Olson’s recipe for cream cheese frosting here.

SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.

Made Easy: Colourful Roasted Vegetables and Garlic Quinoa

The leaves have fallen off the trees and the skies are consistently grey. It’s time to head to the farmers’ markets for a dose of colour! Vibrant heirloom carrots, creamy parsnips, ruby red beets, and yellow and red mini potatoes are in season now, so a colourful roasted vegetable platter will impress at the dinner table (or Christmas table for those already planning menus). Serve it with a side of this garlicky quinoa and grilled chicken seasoned with salt, pepper and Italian seasoning for a meal that you can also pack for lunch the next day.

Colourful Roasted Vegetables and Garlic Quinoa

RoastedVegetablesQuinoa_sized

Ingredients:
1 bunch baby heirloom carrots, peeled and cut into smaller sticks
1 bunch baby parsnips, peeled
2 whole garlic bulbs, tops sliced off
4 whole beets
24 red and yellow mini potatoes
1 cup dried quinoa, rinsed and strained
1 1/2 cups water
Vegetable or avocado oil*
Salt and pepper
Italian seasoning

RoastedVegetablesPan_sized

Directions:

1. Preheat the oven at 400°F.
2. In a pot of salted boiling water, blanch the potatoes for five minutes. Drain and let dry.**
3. Toss the parsnips, carrots, garlic bulbs, and potatoes with oil, salt, pepper, and Italian seasoning in a large bowl.
4. Wrap whole, unpeeled beets individually in aluminum foil.***
5. Place all the vegetables in a single layer on two large baking trays lined with parchment paper. Bake for an hour until the vegetables are soft, begin to appear wrinkled, and become fragrant.
6. In the meantime, bring 1 1/2 cups of salted water to a boil in a small pot over medium heat. Add in the quinoa, cover and simmer for 15 to 20 minutes until the water has evaporated and the quinoa has a fluffy texture. Remove lid and fluff with a fork.
7. When the vegetables are done roasting, remove from oven. Take three or four garlic cloves from the bulb and dice (or mash) into smaller pieces. Add the garlic into the pot with the quinoa. Gently toss with a fork.****
8. Remove the beets from the aluminum foil and peel off the skin. Slice the beets into thin slices.
9. Arrange the vegetables on a platter and serve with the garlic quinoa. Serves four generously.

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Notes:

*Avoid using olive oil when cooking or roasting at high temperatures. Olive oil smokes and becomes bitter when exposed to high temperatures, so use oil that has a higher smoke point like vegetable or my current obsession, avocado.
**Have you ever roast potatoes and find that the insides are still hard and raw even after an hour of cooking? Blanch the potatoes first to give them a head start at cooking. This will give the potatoes their pillowy, almost mashed texture inside and a crispy skin on the outside. This extra step was a revelation for me.
***Unlike most vegetables where you first peel then roast, the skin of beets are much easier to remove when you roast them first. You’ll notice that you can literally peel the skin right off with your fingers once the beet is roasted. Of course, let the beet cool first so you don’t burn yourself. You’ll also want to do the peeling over the baking sheet and close to the sink since beet juice stains everything it touches.
****Garlic is downright heavenly when it caramelizes in the oven, creating a sweeter and less sharp garlic taste compared to its raw state. Leftover roasted garlic cloves can be added to soups, hummus, spreads, other roasted vegetables, grains, heck, it makes everything better.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Topics: Made EasyVegetablesQuinoa