Carroll on carrots

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Cardamom Carrots

Carrots At The Waldorf

Spicy Summer Stir-Fry

 

* Exported from MasterCook *

 

Cardamom Carrots

 

Recipe By : Healthful Cooking, Mary Carroll,Star Tribune, 7/1/99

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 cups whole baby carrots

2 tablespoons apple juice

1 teaspoon butter

1 tablespoon sugar

1 teaspoon ground cardamom

 

Serves 4

 

Carrots steamed with cardamom are a sweet side dish.

 

In 10-inch nonstick skillet, combine all ingredients; place over medium

heat and cook, stirring occasionally, for 15 minutes or until carrots are

tender.

 

Nutrition information per serving: Calories 67 Carbohydrates 14 g Protein 1

g Fat 1 g including sat. fat 1 g Cholesterol 3 mg Sodium 41 mg Calcium 30

mg Dietary fiber 3 g Diabetic exchanges per serving: 1 bread/ starch exch.,

 

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* Exported from MasterCook *

 

Carrots At The Waldorf

 

Recipe By : Healthful Cooking, Mary Carroll,Star Tribune, 7/1/99

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups grated carrots

2 cups grated fennel or turnip

1 cup shredded red cabbage

1 tart red apple -- diced

1/2 cup chopped celery

1/4 cup raisins

1/4 cup low-fat coleslaw dressing

1 teaspoon lemon juice

Salt and pepper to taste

 

My favorite dish for summer is this colorful salad, an elegant side dish

for any meal.

 

In medium bowl, combine all ingredients; cover and chill 20 minutes.

 

Nutrition information per serving: Calories 97 Carbohydrates 19 g Protein 1

g Fat 3 g including sat. fat 0 g Cholesterol 10 mg Sodium 17 mg Calcium 40

mg Dietary fiber 3 g Diabetic exchanges per serving: 1 vegetable exch., 1

fruit exch. and 1/2 fat exch.

 

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* Exported from MasterCook *

 

Spicy Summer Stir-Fry

 

Recipe By : Healthful Cooking, Mary Carroll,Star Tribune, 7/1/99

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup defatted broth

2 cups julienned carrots

1 cup julienned red bell peppers

1 cup julienned green bell peppers

1/3 cup sliced green onions

2 teaspoons low-sodium soy sauce

1 tablespoon brown sugar

1 teaspoon dark sesame oil

1/4 teaspoon red pepper flakes

 

Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a

warm season favorite. Takes only a few minutes to put together, a quick

summertime meal.

 

Heat broth to boiling in a 10-inch nonstick skillet over medium-high heat.

Add carrots, peppers and green onions. Cook, stirring frequently, 6-7

minutes, or until carrots are tender and liquid has cooked off. Add

remaining ingredients. Toss well, heat through. Adjust seasonings to taste.

 

Nutrition information per serving: Calories 67 Carbohydrates 13 g Protein 2

g Fat 1 g including sat. fat 0 g Cholesterol 0 mg Sodium 130 mg Calcium 30

mg Dietary fiber 3 g Diabetic exchanges per serving: 1 bread/ starch exch.

 

 

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