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Marinated carrot starter recipe

Marinated carrot starter recipe

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An absolutely delicious Italian inspired starter of marinated carrots with lots of garlic! Tastes best if prepared a few days in advance which allows the flavours to develop.

9 people made this

IngredientsServes: 6

  • 600g carrots
  • 5 tablespoons balsamic vinegar
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 6 tablespoons olive oil
  • 1 pinch dried oregano (or 1 teaspoon chopped fresh oregano)
  • 3 garlic cloves, minced

MethodPrep:10min ›Cook:15min ›Extra time:1day marinating › Ready in:1day25min

  1. Peel the carrots and cook whole in a saucepan of boiling salted water until firm to the bite; make sure not to overcook and remove just before you think they are done as they will continue cooking once removed from the heat. Drain carrots and cut into 3cm long strips.
  2. In a small bowl combine balsamic vinegar, salt, cayenne, olive oil and oregano. Add garlic and mix well.
  3. Place carrots into a container with a tight fitting lid and pour marinade on top. Cover and marinate in the fridge for 1 day.
  4. Remove from the fridge and serve chilled.

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Reviews & ratingsAverage global rating:(4)

  • 6 carrots, (12 ounces), cut into 1/4-inch-by-2-inch matchsticks
  • 4 cloves garlic, peeled and crushed
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • Pinch sugar
  • Salt & freshly ground pepper, to taste

Place carrots and garlic in a small saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for 30 seconds. (Alternatively, place carrots, garlic and 1/4 cup water in a 1-quart casserole cover with lid or vented plastic wrap and microwave on High until crisp-tender, 5 to 7 minutes, stirring midway.)

Immediately drain the carrots and garlic transfer to a medium bowl. Add vinegar, oil, thyme and sugar and toss well. Let cool for 10 minutes, stirring occasionally. Discard the garlic and season with salt and pepper.

Healthy & Delicious: Marinated Mushroom Salad Recipe

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

Thanks to sky-high humidity and temperatures in the triple digits, we're attempting a No-Cook month on Cheap Healthy Good, my primary blog. So far, perhaps unsurprisingly, the best recipe ideas have come from vegans.

Since vegan cookbooks don't include meat but tend to load up on vegetables, the oeuvre naturally includes more raw and heatless meals. Supermarket Vegan, by Donna Klein, eschews meat substitutes like seitan and tempeh as well, making it even more useful for our purposes.

Marinated Mushroom Salad is just one healthy, cold winner amongst a victory parade of bruschettas, guacamoles, dips, wraps, sandwiches, and desserts. Juicy, fresh, and unexpectedly toothy, it's a good main course or side dish, and should appeal to carnivores and veg-heads alike.

Like many no-cook dishes, assembly is stunningly easy: chop up some produce, throw in a few herbs, dress everything, and refrigerate. The original recipe called for 1/2 teaspoon dried oregano and 1/2 teaspoon dried tarragon. I didn't have the tarragon, and went with a full teaspoon of oregano. Besides that, there were no changes.

So, here's to you, vegans. Grazie for all the good ideas, and for not heating my kitchen any more than absolutely necessary.

Choose 6-8 carrots that are about the diameter of a hotdog. Wash them and then peel. Some folks have asked if they can just leave the peels on, and the answer is yes you can.

Marinating carrots

In order for carrots to marinate, they need to be softened first in order for the marinade to seep in and give them lots of flavor.

Boil or steam the carrots for 5-7 minutes, or until they are barely tender. You definitely don&rsquot want a fork to be able to go through them, because you&rsquoll be grilling them in the final step and don&rsquot want them to fall apart.

While the carrots are cooking, whisk together all of the marinade ingredients. The marinade recipe was inspired by PCRM&rsquos Carrot Dog Recipe. and Pass the Plants.

Remove carrots from boiling water and place in a flat pan or container (or even a ziplock bag), then pour marinade over them. Cover with cling wrap or lid and place in the refrigerator for 2-3 hours. Quicker InstantPot instructions listed below.

Once fully marinated, place on grill for about 5-7 minutes. Make sure to get those great grill marks on each one and heat thoroughly. Place in whole grain bun (or gluten-free) and top with your favorite toppings.

If you would like to make your own ketchup for this recipe, check out my 10-Minute Vegan Ketchup recipe.


Bourekas are baked puff pastries that are traditionally filled with either potatoes, mushrooms, spinach or cheese. Photograph: Yuki Sugiura for the Guardian

Bourekas are baked puff pastries that are traditionally filled with either potatoes, mushrooms, spinach or cheese. Nigella seeds can be found in most supermarkets, but if they're not available, you can substitute white or black sesame seeds.

Makes 10 pieces
For the caramelised onions
4 tbsp butter
2 medium onions, thinly and evenly sliced
1 tbsp salt

For the bourekas
225g mild goat's cheese
375g ricotta
4 dried apricots, cut into very small cubes
2 tbsp fresh thyme, finely chopped
A pinch of grated nutmeg
A pinch of black pepper
1 tbsp salt
500g puff pastry
Plain flour, for sprinkling
1 large egg, beaten
Nigella seeds, to decorate

1 To make the caramelised onions, heat a large frying pan over a medium heat and melt the butter in it. Add half of the onions and sprinkle 1½ tsp salt over them. Add the remaining onions and the remaining salt. Resist the urge to stir the onions during the first 15 minutes of cooking, because leaving them alone will help them caramelise. Then reduce the heat to low and stir occasionally to prevent the onions from burning. Cook until a deep, rich brown colour has developed. Remove from the heat and cool completely. (The onions can be stored in an airtight container in the fridge for up to a day.)

2 To make the bourekas, line a baking sheet with baking paper. Mix the goat's cheese, ricotta, dried apricots, caramelised onions, thyme, nutmeg, pepper, and salt.

3 Cut the puff pastry in half. On a lightly floured surface, roll one piece out until it's a 5mm-thick sheet. Take half the cheese mixture and spread a thick horizontal line across the sheet on the end closest to you. Tightly roll the pastry around the cheese into a large log. Repeat this step with the second piece of pastry. Transfer both rolls to the lined baking sheet and chill for 30 minutes.

4 Preheat the oven to 190C/375F/gas mark 5. Remove the rolls from the fridge and brush the tops with the egg, then sprinkle with the nigella seeds. Make slices into the top of each roll to make five evenly spaced 5mm-deep slits, using a very sharp knife. Bake until golden brown, which takes about 35 minutes.

5 Remove the bourekas from the oven and cut all the way through the slits, then serve.

Carrot Hot Dog Recipe

It sounds crazy, I know, but these carrot hot dogs taste a lot like the real thing! With all the gross things in real hot dogs, such as bones, bugs, and pig anuses, these carrot dogs are a healthy and cruelty-free option. With simple ingredients and an easy-to-follow recipe, you’ll be chomping away on the best vegan hot dogs ever in no time. The idea might sound wacky, but you’ve got to try them—trust us on this one!

Carrot Hot Dogs

4 whole carrots, cut into bun-length pieces with ends removed
1/4 cup apple cider vinegar
1/4 cup water
2 Tbsp. soy sauce
1/4 tsp. garlic powder (or 1/2 clove garlic, minced)
Dash liquid smoke
Pepper, to taste
4 vegan hot dog buns
Desired hot dog toppings (BBQ sauce, ketchup, mustard, relish, etc.)

Kale and Cabbage Slaw With Dijon Mustard Vinaigrette

The Spruce / Diana Rattray

Switch up your slaw game with this creative salad recipe that adds superfood kale greens to the usual shredded cabbage mix. Low in carbohydrates and light in calories, you can enjoy this healthy slaw recipe alongside any barbecue or grilled foods. It's a breeze to make, with a light and easy dressing that combines some olive oil, grainy Dijon mustard, and white wine vinegar or white balsamic vinegar. Liven up your burgers, pulled pork sandwiches, fish tacos, or barbecued meats with this salad at your outdoor grilling parties.

Lebanese Marinated Chicken Recipe

This recipe is all about the marinade. Cook the chicken as you desire - grill, broil, quick fry . it's up to you. Marinating time = prep time.

4 boneless skinless chicken breasts
4 -6 garlic cloves, finely minced
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

1 Cut chicken into 1-in cubes and place in a shallow nonreactive container.
2 Combine all marinade ingredients and pour over the chicken.
3 Cover and marinate in the refrigerator for 6 hours or overnight.
4 Thread chicken on skewers & grill or broil as desired.

By SusieQusie

More Arabic Food Recipes:

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Spicy Moroccan Marinated Olives

Moroccan marinated olives are part of Moroccan’s everyday life. When you visit Morocco and head to the local market, you can’t but notice the dozens of olive shops, colorful, fragrant and always full with Moroccan clients.

Moroccan marinated olives are an essential part of every Moroccan kitchen. Growing up in Morocco, we used to have jars of these olives in our kitchen, each jar with a different taste and a different olive mix. Then, we would serve them as side dishes to the Moroccan tagines, or as an main component of Morocco gourmet brunches.

Pyramids of marinated olives in a typical Moroccan olive shop

Black marinated olives are the most popular kind. They are often quite minimalist in taste, and not very spicy. Moroccan people like to enjoy them during breakfast with some Moroccan mint tea, home-baked bread, and fresh goat cheese. Just DELICIOUS!

Typical Moroccan Breakfast with marinated olives, mint tea, goat cheese, honey, and homemade jam

The other versions of marinated olives (red, green, orange and yellow) can go from mild to extremely spicy hot. They are commonly used to decorate Moroccan tajines, salads and accompany other delicious traditional dishes.

Whenever I go to Morocco, I come back with a few pounds of Moroccan marinated olives, and whenever I run out, I make some following my mother’s recipe below. You will love them , I promise!

Moroccan Marinated olives are often sold with lemon confit, fresh harissa paste, and hot pepper

The most challenging part is to find good natural olives to make your recipe. I will link below some brands I like to use. The most important part is to choose olives that are natural with only some salt and no other flavors or spices.

If you like your food a little bit spicy, make sure you use the Harissa paste I will mention in my recipe below. The Harissa paste will give your olives a delicious taste and an addictive spiciness. This hot paste is natural, delicious, and you can use it in your kitchen as you use your other spicy sauces. It’s really versatile.

The Moroccan spicy olives recipe below will be perfect as a starter or aperitif. You can also chop the olives and add them to stews, salads and sandwiches. They add a delicious exotic flavor and make any basic recipe much more interesting.

Oh, and if you love spoiling your family and friends like me, these Moroccan marinated olives will make a great gift. Just put the marinated olives in a cute air-tight jar, and you are good to go!

Wines to drink with marinated lamb chops with garlic and herb sauce

Domaine Louis-Claude Desvignes, La Voute St Vincent Morgon, 2013
This red wine is bold in flavour and offers a subtle intensity that lingers beautifully on the palate. Served slightly chilled to enjoy in the spring sunshine, this wine is deeply fruity allows a perfect balance to meaty dishes such as lamb.
RRP: Berry Bro & Rudd: £13.95

Ch â teau de Pibarnon, Bandol, Provence 2014
Chateau de Pibarnon, Bandol, Provence, 2014 – A refined and delicate Rose, with gentle floral aromas. On palate, the Rose is relatively dry and mildly acidic but it finishes off balanced and pleasantly sweet. The pairs extremely well with the Mediterranean flavours of the lamb.
RRP: Joseph Barnes Wine: £25.00

Taittinger: Champagne Prestige Ros é Brut
A real showstopper, this Rose Brut is extremely vibrant, light and very easy to drink. The light bubbles are wonderfully refreshing, whilst the sweet summer berry notes make for a smooth and easy finish on the palate. This Rose Brut is an incomparable match for any special occasion.
RRP: Ocado: £47.99

Michel Roux Jr's stilton salad. Credit: Michel Roux Jr


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