Tag Archives: carrots

Yummy Roasted Carrots

 

Yummy Roasted Carrots

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound carrots peeled and julienned
  • 1 tsp organic minced garlic
  • 2 tbsp olive oil
  • 2 tsp organic thyme dried
  • fine sea salt to taste
  • organic ground black pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Combine carrots, garlic, thyme and oil in large bowl; toss to coat.
  3. Season, to taste, with salt and pepper.
  4. Place sheet on oven rack. Roast 30 minutes, stirring occasionally.
  5. Transfer to bowl and serve.

Good Morning Vietnam Sandwich

 

Good Morning Vietnam Sandwich

Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber - all necessary to cool down the fiery chili-encrusted pork at the core - these Vietnamese sandwiches are dangerously addicting. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast (with Vietnamese style ice-coffee). Thus the name.

Course Lunch
Cuisine Other
Servings 4

Ingredients

  • 5 thinly sliced pork tenderloin cutlets
  • I cup Sriracha Chili sauce such as Lee Kum Kee if not at your supermarket, sold at Asian food stores
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup rice vinegar
  • 1/2 cup water
  • 2 Tablespoons sugar
  • 1/2 teaspoon coarse sea salt
  • 1 medium cucumber chopped finely
  • 1 bunch cilantro chopped
  • 4 medium carrots shredded in food processor or finely julienned
  • 4 soft rolls or a French baguette
  • mayonnaise

Instructions

The night before:

  1. Combine Srirachi sauce, water and 1/2 cup sugar. Slather on both sides of pork cutlets.

  2. Place cutlets on baking sheet or small roasting pan coated with vegetable oil
  3. Cook at 400° for about 20 minutes, or until pork is done throughout.

  4. Let pork cool, then cut into small cubes.
  5. Boil rice vinegar, water, salt and sugar. Let cool
  6. Place shredded carrots into rice wine mixture and let sit in refrigerator overnight.

When you are ready to eat:

  1. Open rolls and lay on rack in oven. Toast at 400 degrees until crunchy on outside.
  2. Drain carrots in colander.

  3. Pull out rolls and slather with mayonnaise and a drizzle of Sriracha sauce.

  4. Layer rolls generously with carrots, cucumber, cilantro and pork.
  5. Force rolls closed and bite.