"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has"
-Margaret Mead

Thursday, December 1, 2011

What's up doc?

You may know that phrase from the famous Bugs Bunny cartoon, but more importantly is the carrot Bugs is nibbling on when he says it. The carrot is the December Harvest of Month produce and Bugs would agree that they are pretty delicious. Also, the Wood County Health Department has moved into Riverview Hospital and is located on the 4th floor. Today is the first day we are open for business after a few busy days of moving in.

So as the snow starts to fall and the temperatures outside begin to drop we hope you are able to enjoy one of these two delightful carrot filled recipes!

Harvest Muffins
¼ cup canola oil
½ cup brown sugar
1 egg
¾ cup applesauce
1 cup grated carrots
1 cup grated zucchini
1 cup whole wheat flour
¾ cup flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt

Preheat oven to 400F. In large bowl, whisk oil and sugar. Beat in egg. Add applesauce. Stir in carrots and zucchini. In another bowl, whisk together dry ingredients. Fold dry ingredients into wet ingredients until just mixed. Spoon batter into muffin cups and bake 18-20 minutes or until a toothpick inserted in muffin comes out clean.

Carrot Puree with Hazelnuts
4 servings, about 1/2 cup each
Active Time: 30 minutes
Total Time: 30 minutes
1 pound carrots (5-6 medium), cut into 1/2-inch pieces
2 medium red potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped hazelnuts, toasted (see Tip)
2 tablespoons chopped green olives
2 teaspoons freshly grated orange zest
1 small clove garlic, minced
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1/2 teaspoon salt

Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.

Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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