ICYMI: Recipes for carrots, fish in this week’s Food section
January is the time to make high-minded resolutions for diets that last until the Valentine’s Day choco-fest grabs hold. This week’s Food section focused on ways to get more carrots in your diet and shared a nifty trick for baking fish in a snap.
If you missed The York Dispatch Food section in Wednesday’s paper, here’s a roundup of the stories online:
- Toss salmon in a bag and pull out a meal — Fish en papillote is easier than it sounds and keeps the fish moist and marinating in its own juices. (with recipe)
- Overcome obstacles and say thanks for all the fish — Reasons to add more seafood to your diet.
- Resolved: Put veggies front and center in 2014 — Shredding carrots, beets and parsnips cooks them faster, and adding spices and nuts adds interesting flavor. (with recipes)
- Tuck carrots into nacho cheese dip — If no one’s touching the vegetable tray, try adding the veggies to the nacho platter instead. (with recipe)
- Carrot Souffle: They’ll swear it’s pumpkin pie — Hiding carrots in plain sight is a neat trick; fool your family’s taste buds with this sweet side dish or dessert. (photo and recipe below)
- 1 pound chopped carrots (or baby carrots)
- 1/2 cup butter (one stick)
- 2 teaspoons vanilla extract
- 3 eggs
- 2 teaspoons cinnamon
- 5 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.
Boil carrots in salted water on the stovetop and cook until tender, about 20 minutes. Drain the carrots. Puree in a food processor.
Stir in butter, vanilla extract, cinnamon and eggs. Mix well.
Add flour, baking powder, salt and sugar to the carrot mixture and process until smooth.
Pour the mixture in the prepared casserole dish and bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm or cold. Refrigerate leftovers.