Type what you have

Ingredients

• ✓ carrot
• broccoli
• breast milk
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

Ingredients

• ✓ carrot
• white vinegar
• white sugar
• daikon radish
• cilantro
• thai chile pepper

Instructions

1. 1 Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

By moosie

Ingredients

• ✓ carrot
• chicken breast tenderloin
• hot pepper sauce
• nori
• sushi rice
• celery
• mayonnaise
• fried onion

Instructions

1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Ingredients

• ✓ carrot
• whole wheat flour
• baking soda
• pumpkin pie spice
• salt
• vanilla yogurt
• vegetable oil
• honey
• vanilla extract
• orange juice
• raisin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
2. 2 Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By abby

Ingredients

• ✓ carrot
• bacon
• cheddar cheese
• water chestnut
• celery
• mayonnaise
• chive
• popcorn

Instructions

1. 1 Gather the ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
5. 5 Enjoy!

By Paula

Ingredients

• ✓ carrot
• olive oil
• eggplant
• red bell pepper
• green bell pepper
• onion
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ carrot
• whole wheat flour
• milk powder
• beef bouillon
• salt
• ground pork
• shortening
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. 2 Stir together whole wheat flour, milk powder, beef bouillon, and salt in a medium bowl. Add ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Re-roll and cut scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are browned, 25 to 30 minutes. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Joan

Ingredients

• ✓ carrot
• black decorating gel
• orange food coloring
• lemon juice
• confectioners' sugar
• vanilla extract
• cream cheese
• butter
• semisweet chocolate chip
• walnut
• cake flour
• pineapple
• egg
• vegetable oil
• white sugar
• salt
• baking powder
• baking soda
• cinnamon
• cake flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
2. 2 Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
3. 3 Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
4. 4 Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
5. 5 Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
6. 6 Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
7. 7 Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

By Ann Sayegh

Ingredients

• ✓ carrot
• butter
• brown sugar
• banana
• baby food squash
• egg
• all-purpose flour
• oat bran
• baking soda
• pumpkin pie spice
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin.
2. 2 Beat butter and brown sugar together in a mixing bowl until smooth. Stir in bananas, baby food, carrots, and eggs. Stir in flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon batter equally into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 10 minutes before removing to a wire rack to cool completely. Store at room temperature for up to 2 days, or freeze.

By Lori

Ingredients

• ✓ carrot
• milk
• egg
• applesauce
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By clarinetlover

Ingredients

• ✓ carrot
• banana
• egg
• white sugar
• honey
• oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• zucchini
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

Ingredients

• ✓ carrot
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• green onion
• red bell pepper
• celery
• onion
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ carrot
• raisin
• apple
• zucchini
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• almond
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ carrot
• dijon mustard
• olive oil
• salt
• pepper

Instructions

1. 1 In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

By SBUDSKY

Ingredients

• ✓ carrot
• veal bone
• veal marrow bone
• vegetable oil
• onion
• celery
• tomato paste
• water
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
3. 3 Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
4. 4 While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
5. 5 Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
6. 6 Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
7. 7 Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
8. 8 Pour liquid and browned bits into the stockpot.
9. 9 Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
10. 10 Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
11. 11 Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
12. 12 Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
13. 13 Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
14. 14 Scrape and discard any fat from the surface.
15. 15 Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
16. 16 Enjoy!

By John Mitzewich

Ingredients

• ✓ carrot
• butter
• chicken
• onion
• potato
• savory
• salt
• black pepper

Instructions

1. 1 Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
2. 2 Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

By Sophie

Ingredients

• ✓ carrot
• veal shoulder roast
• thyme
• potato
• onion
• mushroom
• all-purpose flour
• green pea
• egg yolk

Instructions

1. 1 In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
2. 2 To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
3. 3 In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
4. 4 In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

By trvlnbarefootingal

Ingredients

• ✓ carrot
• celery
• scallion
• rice vinegar
• cilantro
• mayonnaise
• plain yogurt
• lime juice
• cayenne pepper
• french baguette
• prawn
• cucumber

Instructions

1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Ingredients

• ✓ carrot
• celery
• onion
• olive oil
• green onion
• garlic
• parsley
• thyme
• bay leaf
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Chop carrot, celery, and onion into 1-inch chunks.
3. 3 Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
4. 4 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
5. 5 Strain. Discard vegetables.
6. 6 Enjoy!

By Stan Webber

Ingredients

• ✓ carrot
• butter
• vegetable oil
• beef stew meat
• onion
• red wine
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
4. 4 Cook on Low for 6 to 8 hours.

By stella

Ingredients

• ✓ carrot
• beef stew meat
• all-purpose flour
• vegetable oil
• tomato
• beef broth
• potato
• thyme
• mustard
• salt
• pepper

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ carrot
• olive oil
• chicken
• salt
• black pepper
• potato
• celery
• onion
• garlic
• chicken bouillon
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
3. 3 Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By rlt11_NMC

Ingredients

• ✓ carrot
• olive oil
• onion
• garlic
• herbes de provence
• turmeric
• bay leaf
• cayenne pepper
• vegetable stock
• water
• split pea
• potato
• ham

Instructions

1. 1 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
2. 2 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
3. 3 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.

By JAN

Ingredients

• ✓ carrot
• beef chuck roast
• kosher salt
• black pepper
• bacon
• onion
• garlic
• baby portobello mushroom
• tomato paste
• beef broth
• red wine
• all-purpose flour
• parsley

Instructions

1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

By Pam Lolley

Ingredients

• ✓ carrot
• beef chuck roast
• salt
• black pepper
• vegetable oil
• onion
• butter
• flour
• merlot wine
• beef broth
• celery
• thyme
• bay leaf

Instructions

1. 1 Generously season beef with salt and pepper.
2. 2 Heat oil in a large Dutch oven over high heat. Cook and stir beef in hot oil until browned on all sides, 10 to 15 minutes. Use a slotted spoon to transfer meat to a plate.
3. 3 Cook and stir onion, butter, and a pinch of salt in drippings in the Dutch oven until onion begins to sweat. Stir in flour; cook and stir until onion starts to soften, 3 to 4 minutes. Pour in wine; bring to a simmer and cook until wine is reduced by half, about 10 minutes.
4. 4 Return beef and any accumulated juices to the Dutch oven. Add broth, carrots, celery, thyme sprigs, and bay leaf; season with salt. Bring to a simmer, cover the pot with a lid, and cook over low heat until meat is almost tender, about 1 hour 30 minutes.
5. 5 Remove the lid and continue cooking at a simmer until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

By John Mitzewich

Ingredients

• ✓ carrot
• brown champignon mushroom
• olive oil
• onion
• garlic
• thyme
• rosemary
• eggplant
• red wine
• vegetable broth
• tomato
• tomato paste
• salt
• black pepper

Instructions

1. 1 Cut any large mushrooms in half.
2. 2 Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
3. 3 Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
4. 4 Let stew stand for about 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ carrot
• butter
• onion
• celery
• peppercorn
• clove
• flour
• beef broth
• water
• parsley
• salt
• black pepper
• red wine
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ carrot
• all-purpose flour
• salt
• black pepper
• stew meat
• butter
• onion
• garlic
• red wine
• bay leaf
• parsley
• thyme
• mushroom
• onion

Instructions

1. 1 In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. 2 Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. 3 Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. 4 Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

By Teri Smith

Ingredients

• ✓ carrot
• parmesan cheese
• gruyere cheese
• spaghetti
• tomato
• white bean
• kidney bean
• salt
• olive oil
• tomato
• garlic
• basil
• potato
• zucchini
• green bean
• water
• vegetable broth

Instructions

1. 1 Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
2. 2 Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
3. 3 Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

By somaluna

Ingredients

• ✓ carrot
• cayenne pepper
• bay leaf
• thyme
• tamari
• vegetable broth
• red wine
• all-purpose flour
• tomato paste
• garlic
• leek
• black pepper
• salt
• olive oil
• onion
• oyster mushroom
• shiitake mushroom
• cremini mushroom
• button mushroom

Instructions

1. 1 Combine mushrooms and onions in a large bowl; toss gently to mix.
2. 2 Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.
3. 3 Season mushroom-onion mixture with salt and black pepper; set aside.
4. 4 Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
5. 5 Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.
6. 6 Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

By Scott Horten