by Guest | May 9, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
Creamy homemade hummus —a classic Mediterranean dip perfect for sharing.
- 15 ounce can chickpeas/garbanzo, rinsed and drained well
- juice from 1 lemon about 1/4 cup
- 3/4 teaspoon kosher or sea salt
- 1-2 cloves garlic very finely minced
- 1/4 cup plain yogurt
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 1/4 teaspoon smoked paprika
- minced fresh parsley
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In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute.
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While the processor is running, pour in the olive oil. Taste and check for smooth consistency.
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If the hummus is too thick, add 1 tablespoon of water.
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Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.
- Enjoy on pita bread, fresh vegetables like carrots and cucumbers, or as a spread in sandwiches and wraps!
Resource: steamykitchen.com
by Guest | Feb 23, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes, Uncategorized
Deliciously soft cookies brimming with wholesome ingredients like oatmeal, carrots, and raisins. A fantastic choice for a nutritious treat or snack that’s sure to be a family favorite!
Ingredients
- ½ cup packed brown sugar
- ½ cup sugar
- ½ cup vegetable oil
- ½ cup unsweetened applesauce or fruit puree
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 2 cups old fashioned rolled oats
- 1 ½ cups finely grated carrot (about 3 large carrots)
- 1 cup raisins (or any type dried fruit)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- In a large bowl, stir together the sugars, oil, applesauce, eggs and vanilla. Mix well.
- In a separate bowl, stir together the dry ingredients.
- Blend the dry ingredients into the wet mixture. Stir in the carrots and raisins.
- Drop the dough by a teaspoon onto the baking sheet.
- Bake 12 to 15 minutes until golden brown.
- Store in an airtight container.
For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Guest | Feb 16, 2024 | Eat Well, Featured, Recipes, Uncategorized
Indulge in the vibrant harmony of flavors with this beet and carrot salad – a quick, simple, and creamy delight that elevates any meal as the perfect side dish.
Ingredients
1 carrot, sliced thin or coarsely grated
¼ cup minced onion
2 Tablespoons light mayonnaise or plain yogurt
¼ teaspoon each salt and pepper
1 Tablespoon chopped cilantro (optional)
6 (2-inch round) beets, cooked from fresh and diced, or 1 can (15 ounces) drained, rinsed and diced
Directions
- Wash hands with soap and water.
- Cook sliced carrots, if desired, until just tender. Try microwaving or steaming.
- In a medium bowl, combine the onion, mayonnaise, salt and pepper. Add cilantro, if desired. Add beets and carrots and stir to mix. Serve warm or cold.
- Refrigerate leftovers within 2 hours.
Notes
- No mayonnaise? Use plain yogurt instead.
Resource: https://foodhero.org/recipes/beet-and-carrot-salad
by Guest | Nov 25, 2020 | Recipes
Number of servings: 4
Time for preparation (including preparation and cooking): 25 minutes
Ingredients:
- 1 pound carrots, peeled and sliced diagonally into 1/4 inch thick slices
- 1⁄2 teaspoon salt
- 3 Tablespoons sugar, divided
- 1⁄2 cup chicken broth
- 1 Tablespoon butter
- 1⁄2 cup dried cranberries
- 2 teaspoons lemon juice
Directions:
- In a large skillet over medium-high heat, add carrots, salt, 1 Tablespoon sugar, and broth. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until carrots are almost tender, about 5 to 8 minutes.
- Uncover; increase heat to high. Stir occasionally until liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
- Add butter and remaining sugar to skillet; stir carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
- Remove from heat and stir in lemon juice. Serve warm.
- Refrigerate leftovers within 2 hours.
Recipe & Photo Source: https://www.foodhero.org/recipes/glazed-carrots-and-cranberries
by Guest | Oct 1, 2020 | Recipes
Number of servings: 6
Time for preparation (including preparation and cooking): 35 minutes
Ingredients:
- 3/4 pound parsnips, peeled
- 3/4 pound carrots, peeled
- 1 Tablespoon olive oil or vegetable oil
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
Directions:
- Preheat oven to 400 degrees F.
- Cut the peeled parsnips and carrots into uniform pieces such as 3 inch x ½ inch sticks or 1 inch thick slices.
- Place cut parsnips and carrots into a large bowl. Add the vegetable oil and stir to coat the carrots and parsnips.
- In a small bowl, stir together the salt, garlic powder, and black pepper. Add to the carrots and parsnips and stir until the vegetables are well coated with seasonings.
- Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan. Lining the baking sheet with foil or baking parchment will help with clean-up.
- Roast in the preheated over for 20-30 minutes, stirring the vegetables half-way through the time. The carrots and parsnips should be caramelized to a medium brown and blistered.
- Refrigerate leftovers within 2 hours.
Recipe & Photo Source: https://www.foodhero.org/recipes/roasted-parsnips-and-carrots
