March 9 - The Carefree Gourmet
Crazy Carrots
by Joyce McCombs

For some reason, I can’t seem to get enough of America’s favorite vegetable lately so this week I’ve been busy researching carrots for you. This also gave me an excuse to use them in practically everything I cooked, which I think may have mystified the Carefree Spouse, bless his heart. We may switch to peas next week, dear, hang in there.

Anyway, I can’t remember my first carrots, but I do know that they appeared frequently at the big Sunday dinners my great aunts and grandmother produced nearly every week for our clan. It was always a ceremonious and slightly scary occasion when my Great Aunt Helen dialed back the knob on the pressure control and carefully opened the cooker to see how the carrots looked. Thankfully, they seemed to be perfect every time. Because I loved them so much, I was easily forgiven for not having the same affection for the horrifying head of steamed cauliflower that occasionally appeared (:shudder:) since I’d devour my portion of carrots happily and often ask for seconds.

First cultivated in the middle east in the 7th century, carrots originally had purple exteriors and yellow flesh. The Anglo-Saxons included carrots as an ingredient in a medicinal drink against the devil and insanity. In the Middle Ages, the Dutch developed the bright orange carrot we now know as the bearer of carotene. White, yellow and red carrots are gaining popularity again as chefs discover how the vibrant colors liven up dinner plates and taste great. The yellow carrots I had in a restaurant recently were delicious and looked just beautiful alongside my fish entrée.

Here are a few other fun facts about carrots. What Mom told you was exactly right - carrots are good for your eyes, especially for night vision. They are an excellent source of antioxidant compounds, and the single richest vegetable source of the pro-vitamin A carotene - a single cup contains 250% of the RDA. Carrots antioxidant compounds help protect against cardiovascular disease and cancer, may ease the symptoms of lung diseases such as emphysema, and help keep blood sugar stable. There is as much calcium in 9 carrots as there is in a glass of whole milk. For the same amount of calcium in around 9 carrots you would need to eat over a pound of garlic, and swig a gallon of mouthwash afterwards.

You already know that raw or cooked, carrots taste great, but did you know that the beneficial Beta-carotene is not destroyed by cooking? The deeper the orange-color, the more beta-carotene is present in the carrot, and once in contact with the human intestine carrots are instantly converted to everyone’s friend vitamin A. Few people have carrot allergies, fewer than almost any food.

Carrots keep a long time if stored properly. The trick to keep moisture away. Store them in the coolest part of the refrigerator, well wrapped in paper towels or plastic. They should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter. And if you buy them with the green tops attached, be sure to cut those off before storing as they wick away moisture and cause the carrots to wilt.

Bistro Carrots
These carrots get better the longer they’re acquainted with the tangy dressing and will stay quite crisp for several days if kept cool and tightly sealed.
1 one pound bag baby carrots, shredded in food processor
3-5 green onions (scallions), sliced
2 tablespoons lemon juice
2 teaspoons Dijon style mustard
1/4 cup olive oil
salt and pepper
Small head of romaine or curly lettuce
Toss the carrots and green onion together. Mix the lemon juice and mustard together. Whisk in the oil. Pour over the carrots and onions and toss. Season with salt and pepper. Serve small scoops on lettuce leaves.

One pound of carrots will make approximately six to eight ounces of carrot juice.
The points of the hoops stuck in the ground used in croquet are called carrots.
Three Carrots give you enough energy to walk three miles!

Carrot Soup Provencal
Low fat, big taste, one pan & quick!

1 quart water
4 large carrots, peeled and thinly sliced
1 large potato, peeled and diced
1 large onion, chopped
1 tablespoon olive oil
salt and pepper
Sliced green onions or canned French fried onions
Bring the water to a boil with a pinch of salt, then add the vegetables. Reduce heat and simmer 15 minutes or until very soft. Drain well, then use food processor or blender to purée soup until very smooth. Add olive oil, salt and pepper to taste, blend once more, then return to pan to reheat until serving. Top with onions as desired.

In the early 1800s, the carrot became the first vegetable to be canned.
Carrots have just 35 calories per cup!

Curried Carrot Soup
Your choice on how calorie laden you’d like this luscious soup. The heavy cream makes it bisque-like, the half and half makes it silken, and the yogurt makes it both calorie frugal and quite tangy. A dash of paprika looks pretty on top, too.
2 cups chicken stock
1 strip orange zest (no white pith)
1 pound carrots, peeled and sliced
1 bunch green onions, thinly sliced
1 tablespoons orange juice
1 to 2 teaspoons curry powder
1/2 cup heavy cream OR half and half OR plain yogurt
Salt and pepper
In a medium saucepan, bring the stock and orange zest to a boil. Add carrots and green onions, cover and simmer 15 minutes. Stir in the orange juice and curry powder and cook another 2 minutes. Let cool slightly. Puree in blender with cream or half and half or yogurt. Taste for salt and pepper. Serve hot or cold.

The Longest Carrot on record was 16 feet 10 ½ inches.
The Heaviest Carrot weighed 18.985 pounds.

Honey Glazed Carrots
Good to know about if you have something else like a meatloaf or roast chicken using oven space. These take care of themselves until the last minute and are a nice balance between sweet and savory.
2 tablespoons vegetable oil
Half a sweet yellow onion, chopped
1 pound baby carrots
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
Salt and pepper
2 teaspoons garlic powder
3 tablespoons honey
3 tablespoons butter
Preheat oven to 325 and spread the oil on the bottom of a 9x13 inch baking dish. Toss carrots with onion, then add Worcestershire sauce, oregano, salt and pepper and garlic powder and pour into baking dish. Cover with foil and bake for 30-45 minutes or until carrots are fork tender. Turn oven off and add honey and butter to carrots, mixing thoroughly. Let rest uncovered in oven about ten minutes before serving so flavors mingle - just enough time to set the table and get the kids to wash up for supper.

Howard Hughes always measured every carrot he ate.
In 1990 Crayola added a color called “neon carrot” to its range of crayons

Morning Glory Muffins
Portable energy for when breakfast is on the run, and a great snack anytime.
3/4 cup milk
1/2 cup maple syrup
2 eggs
1 tablespoon vegetable oil
1/2 cup grated tart apple
1 cup peeled, grated carrots
1/4 cup chopped dates, raisins or dried cranberries
1/2 cup chopped walnuts, almonds or pecans
3/4 cup whole wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
In a large bowl, beat milk, syrup, egg whites and oil until smooth.
Stir in apple, carrot and dried fruit. Combine dry ingredients; stir into milk mixture until moist. Coat muffin tins with nonstick cooking spray. Fill two-thirds full.
Bake in a 375 degree oven for 18-20 minutes or until a toothpick comes out clean.

China produces 274,900,000 MILLION tons of carrots per year.
A teaspoon holds almost 2000 carrot seeds.

Coconut Carrot Bread
I haven’t had time to try this yet, but I aim to very soon, it sounds lovely!
2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla
1 Tablespoon lemon juice
3 cups shredded carrots
1 1/3 cups coconut
1/2 cup raisins
Mix flour with sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla and lemon juice; blend well. Stir in the carrots and raisins. Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350° for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool thoroughly on rack before slicing.

The carrot is a member of the parsley family including species such as celery, parsnip, fennel, dill and coriander.
The last meal on the Titanic included creamed carrots in the fifth course.

Happy carrot nibbling and I’ll see you back here next time with a local celebrity chef interview I’ve been trying to nail down for a long time! JMc
  

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003