Tag Archives: carrots

Sweet and Sour Carrots

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Ingredients:

2 cups (1/4-inch thick) carrot slices
1/2 cup (1/2-inch thick) celery slices
1 (8-ounce) can pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter or margarine
1/4 cup sliced green onions
1/4 cup Equal® Spoonful*

Directions:

Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
Add enough water to reserved pineapple juice to make 1/2 cup liquid.
Stir in vinegar, cornstarch, soy sauce and salt.
Cook in medium saucepan until liquid thickens, stirring frequently.
Add butter, drained pineapple, and onions.
Continue stirring until all ingredients are heated.
Add drained carrots and celery.
Cook about 2 minutes. Stir in Equal®.

Stir-Fried Broccoli and Carrots

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stir fry broccoli and carrots

Ingredients:

1/3 c orange juice
1 T reduced-sodium soy sauce
1 t cornstarch
Nonstick olive oil cooking spray
1 teaspoon grated or finely minced ginger
1 c thinly sliced or diced raw carrots (can use thicker sliced if you want them extra crunchy, or you can partially cook them first)
2 c raw broccoli
Brown rice (optional)

Directions:

Sauce:

In mixing bowl, stir together the orange juice, soy sauce, and cornstarch until cornstarch is dissolved.
Set aside.

Stir-Fry:

Coat a wok or large skillet with cooking spray set on medium heat.
Add the ginger and toss for 15-20 seconds, stirring constantly.
Add the carrots and stir-fry for about 2 minutes
Add the broccoli stir-fry about 5 minutes or until the vegetables are crisp-tender.

Stir the sauce and add to the center of the wok.
Cook and stir until thickened and bubbly.
Cook and stir constantly for 1 minute more to ensure all veggies evenly heated.

Serve immediately plain or over brown rice.

Coleslaw

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coleslaw

Ingredients:

1 medium carrot, shredded
1 cup shredded green cabbage
1 cup shredded red cabbage

Dressing Ingredients:

1 T. white wine vinegar
1 T. olive oil or grapeseed oil
1 t. honey
1 t. Dijon mustard
1/2 t. dried dill
1/4 t. salt
1/8 t. ground black pepper

Directions:

Put the veggies in a bowl, and gentle stir together.

Combine the dressing ingredients and whisk to mix well.

Pour the dressing over the salad and toss.

Serve immediately or cover and chill until ready to serve.

Asian Style Vegetables

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asian vegetables

Ingredients:
Vegetable oil cooking spray
2 teaspoons fresh ginger root
1 clove garlic
1-1/2 cups small broccoli
2 medium carrots
1 small onion
3/4 cup low-salt chicken broth
1 tablespoon cornstarch
1 tablespoon cold water
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 cup sliced mushrooms
1 tablespoon oyster sauce

Directions:

Spray a work or a 12-inch skillet with cooking spray and heat over medium heat.
Add ginger and garlic, and stir-fry about 1 minute or until lightly browned.
Add broccoli, carrots, and onion, and stir-fry 1 minute.
Stir in broth, cover and cook about 3 minutes or until carrots are crisp-tender.
Mix cornstarch and water. Stir into cooked vegetable mixture.
Cook, stirring, for about 10 seconds or until thickened.
Add water chestnuts, mushrooms, and oyster sauce, and cook 30 seconds. Serve hot.

Molded Vegetable Salad

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http://easydiabeticrecipes.net/wp-admin/post-new.php

Ingredients:

1 Envelope Orange gelatin diet or low
2 cup Boiling water
1/2 cup White cabbage, chopped
1/2 cup Carrots, shredded
1/2 cup Celery, finely chopped
1/4 tsp Celery seeds

Preparation:

Dissolve gelatin in boiling water. Chill until consistency of egg
white. Fold in vegetables and celery seeds. Pour in 1 quart mold and
rerfrigerate until firm.