How to Spiralize Carrots ~ I used Orange, Yellow and Purple Carrots
I was so excited to find large Carrots in 3 colors at the Farm stand. You need to use large Carrots with the Spiralizer.
How to Spiralize Carrots:
Follow the directions of your Spiralizer on how to set up the machine.
Wash and Peel your Carrots.
I was so happy when I found large Orange, Yellow and Purple Carrots at the Farm stand. Cut the Carrots in half.
I used the Angel Hair Blade to spiralize the carrots. You need to use a little forward pressure to help get the Carrots through.
You can eat them raw, adding to salads and use in a coleslaw. Or
Oven Roast, Steam or Boil them.
I sauteed mine in a large skillet with just a little water. I tossed them around until they were done. They took about 6 minutes. You may have to add just a little bit more water if they start to stick. If you used the larger blade you may have to cover the pan for a minute or so to help soften them. You do not want them mushy.
When the carrots were done I added some butter and salt.
I served my Carrots with a Roasted Pork Loin and Cauliflower Fried Rice.
ENJOY!!!
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How To Make The Best Chicken Stir Fry | Perfect Chicken Stir Fry
Ingredients: Recipe Serves 5
FOR THE CHICKEN
300g Boneless Chicken
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Black Pepper
1 tsp Chicken seasoning or 1 Bouillon
1/2 tsp Salt
1 tsp Smoked Paprika
2 tbsp Cornflour
FOR THE STIR FRY
3 Bell Peppers
Spring Onions
1/2 Small Onion
2 Chilli Peppers
1 tbsp Minced Garlic
1 tbsp Minced Ginger
FOR THE SLURRY
4 tbsp Dark Soy Sauce
4 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Cooking Wine
1 tsp Sesame Oil
1/3 Cup Ketchup
1/3 Cup Sweet Chilli Sauce
2 tbsp Cornflour
2 tsp Chicken Seasoning
Music: bensound.com
Spiralized Carrots With Beats & Turkey Carrot Zucchini Noodles
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Today I have 1 video for you which features 2 recipes. Which one do you like the most? Let me know in the comments section and please try these at home. Enjoy!
I appreciate you! Stay blessed and thank you for watching!
The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
Noodles should be cheap, they're even cheaper when you make them at home.
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Full Recipe:
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*
Orange braised beef | egg yolk-thickened sauce | limey roast carrots
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping:
***RECIPE, SERVES 4-6***
1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket)
1 onion
5-6 cloves of garlic
1-2 dried New Mexico chilis (very optional)
2 oranges
1 lime
1-2 egg yolks
2 lb (908g) carrots
1 12 oz (240g) bag egg noodles
tomato paste
oil
butter
sugar
salt
pepper
fresh herbs (I put thyme in the sauce and had cilantro on the side)
Trim any very large chunks of fat out of the beef as you cut it into big pieces — I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges.
When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan.
Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides.
Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.)
Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other.
When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs — salt, pepper, a pinch of sugar, a little lime juice.
With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature.
Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick.
Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce.
Orange Ginger Roasted Carrots - Nutrisystem Recipe
Colorful and crunchy carrots are a cost-effective addition to any healthy meal plan. We take this budget-friendly veggie up a notch with delicious blend of sweet honey, zesty orange juice and spicy ginger for a fresh and flavorful side dish that's worthy of a fancy dinner. Transform your favorite non-starchy vegetable with this healthy recipe that features just five simple ingredients and three easy steps.
You can find this recipe and more healthy ideas at The Leaf Weight Loss Blog here:
Orange Ginger Roasted Carrots Recipe:
Ingredients:
- 2 cups carrots, peeled and sliced diagonal
- 2 tsp. olive oil
- 1 tsp. ginger, grated
- 1 tsp. honey
- ½ orange, zested and juiced
Directions:
1. Preheat oven to 350°F.
2. Mix all ingredients until well coated.
3. Pour onto a sheet pan and roast for 50-60 minutes, until soft. Stir mixture halfway through the cooking time.
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