Sesamecarrotsandmushrooms Recipes

Steps:

• Heat oil in pan and add carrots and mushrooms.
• Stir-fry over medium heat about 5 minutes.
• Add sesame seeds and salt.
• Cover and simmer 4 minutes, stirring occasionally.
• Carrots should be tender-crisp.

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside.
• Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, chile oil and garlic in a small pitcher. Set aside.
• Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve.

Steps:

• Special equipment: a mortar and pestle or spice grinder
• For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed.
• For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio.
• For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio.

Steps:

• Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
• Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

Steps:

• Lightly oil a 9 x 13 pan. Preheat the over to 350°F.
• In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes.
• In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
• Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.

Steps:

• Saute carrots, garlic and ginger in sesame oil, over medium heat for about 5 minutes.
• Add sesame seeds.
• Cover and saute for another 3 minutes or until carrots are heated but still crisp.
• Serve.

Steps:

• Preheat oven to 180°C.
• Finely chop onion and garlic then cook in the oil until the onion is soft.
• Add the sliced mushrooms and continue cooking until they have softened.
• Transfer the onion and mushroom mixture to a medium sized bowl and then add the next 9 ingredients. Mix well together, then pour into a well greased and lined loaf tin.Sprinkle with the remaining breadcrumbs and cheese. Dust lightly with the paprika.
• Cover loaf tin with foil and bake for 30 minutes, then uncover and bake a further 30 minutes or until the centre is firm when pressed.

Steps:

• Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.

Steps:

• Cut the carrots in 3 pieces, then each piece in half.
• I would cut the chunky end into 4 if it was very big.
• Place in a baking tray and roll in the 2 tablespoons of oil.
• Cover and bake for 40 minutes in a moderate oven.
• Remove the cover and sprinkle over the sesame oil and season with salt and pepper to taste.
• Return uncovered to the oven for 10 minutes.
• Serve sprinkled with the toasted sesame seeds.

Steps:

• Steam the peeled carrots for about 7-8 minutes until crisp-tender.
• Combine sesame seeds, orange juice, ginger, sesame oil and soy sauce.
• Toss with the carrots.
• Season with salt and pepper.
• Delicious.

Steps:

• Melt butter in large non-stick pan over med-high heat.
• Add mushrooms, carrots, zucchini, garlic and basil.
• Cook stirring often, until the liquid reduces.
• About 10 minutes.
• Place cottage cheese and 1/4 cup of the milk into a blender, whirl till smooth.
• Spoon mix into pan with veggies and stir in remaining 1/2 cup milk.
• Cook over med heat, stirring often, until sauce begins to boil.
• Remove and keep warm.
• Cook ravioli according to package directions.
• Drain and transfer to serving dish.
• Add sauce and mix gently.

Steps:

• In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper.

Steps:

• Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
• Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
• Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.