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Recipes that include carrot

Carrot and Daikon Slaw/Relish

Saturday, June 6, 2009

I wasn’t sure if I should call this a slaw or a relish because it can be eaten either way. Some Chinese restaurants offer it as a pre-appetizer, along with peanuts and/or seaweed salad. It’s sometimes mixed with or served under a jellyfish salad. It’s also great with spicy meat because it cools your tongue. Think of it as Chinese pickles.

Carrot and Daikon Relish 4

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Chinese Warm Toss Salad

Saturday, June 6, 2009

When I was a little kid, we had this dish at Peking Duck House and we loved it, so my mom started making it at home. I’ve still never seen it anywhere else, and it’s definitely one of my favorite dishes on Earth! (BTW, this dish and the Peking Duck are the only good dishes at Peking Duck House. Do not get anything else.) I looked it up on their website, and they call the dish, Assorted Meat w. Vegetable w. Tiensin Mung Bean Sheets. That’s kind of long and I don’t like the sound of it. My mom has been calling it Luke-Warm Toss (in Chinese) for years because it’s a dish served at that temperature so I’ll go with something like that.

Chinese Warm Toss Salad 2

*above photo added 7/23/13

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Asian-Style Pork Barbecue and Hot Slaw Sandwich

Saturday, May 23, 2009

We had pork left over in our fridge.  When I looked at it, I kept envisioning some type of Asian-inspire barbecue sandwich.  We had some Coke left over from a recent party and I thought about how some Korean mamas marinate beef in the sugary soda.  I wanted the crisp caramelization found in Korean barbecue, the vinegary-dressing in Vietnamese sandwiches, and I had various Chinese spices around the kitchen.

Asian-Style Pork Barbecue and Hot Slaw Sandwich

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Shredded Pork & Burdock Root

Thursday, May 21, 2009

A while back I wasn’t feeling great and so I was seeing an acupuncturist.  She told me about consuming burdock root as it has strong medicinal benefits.  Wikipedia agrees, and no one denies Wikipedia!  So Jessica’s mom made me a delicious dish of Shredded Pork with Burdock Root.  Recently, I’ve been having a hankering for that dish again, it was so good.

Broken Burdock Root

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Gado Gado with Beef

Tuesday, May 19, 2009

Whenever I have left-over steak, it becomes a steak salad or steak sandwich. The reincarnation must be something cold because I cannot stand reheating beef. I want it nice and rare or not at all. The other day, Caroline mentioned Gado Gado in a comment so it was fresh in my mind and I was now craving it, so that’s how this Gado Gado with Beef came about (it doesn’t usually have beef in it).

While I was going to depart from traditions anyway, I decided to take liberties to creating the color scheme I wanted and my dressing is not 100% authentic either. I absolutely love this version though and will make it again just like this for sure. (For a more authentic look, Rasa Malaysia has a great guest post from Indonesia-Eats. )

veggies

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Rosemary Pomegranate Coated Rack of Pork

Sunday, April 5, 2009

It’s been weeks since Carol introduced me to Pomegranate Molasses, and I finally got to using it this week. While it’s called molasses, it’s really a syrup: sweet and tart with concentrated pomegranate flavor. It’s plain wonderful!

Slicing Chops 1

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Tangy Chinese Sauce

Friday, March 27, 2009

Jessica picked up some of the fluffy fish balls with pork centers, as well as cuttlefish balls, during a recent trip to Flushing. She had the idea to eat them with a spicy sauce. I took it upon myself to fulfill that desire. Well, even though there’s a good amount of spice in this sauce, it came out more tangy because the vinegar and sugar really balanced the heat. It is delicious.

Fish Ball Dipped in Yummy Sauce

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Lamb Pizzaiola

Wednesday, March 25, 2009

Inspired by a recipe for Wine-Braised Lamb Shanks on Diners, Drive-ins, and Dives (prepared at Giusti’s Place), I created this recipe for lamb shanks. A little bit of spice and acid go a long way in my version. Their idea to serve the lamb with sauced, wet polenta inspired me to serve with a grilled polenta cake.

Lamb Pizzaiola over Grilled Polenta 1

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Wine-Braised Beef Shanks

Wednesday, March 11, 2009

Jessica bought some beautiful, large beef shanks and we needed to sneak in at least one more hearty meal before the weather gets warm. So I found an interesting sounding recipe for Wine-Braised Beef shanks, which was taken from the Sept 19, 1995 issue of Family Circle. Sadly, the recipe was written poorly and didn’t make a lot of sense. My instinct is that it was the web-translation from the paper magazine that caused the problem.

Fully Dressed Plate

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Fast Seafood Rice

Thursday, March 5, 2009

We had a yellow tilefish for dinner the other night and I wanted to extend the seafood theme into a side dish. So I came up with a new seafood rice side dish. I wanted the flavor to be all American, but I didn’t really want it to be southern. This was actually a hard target for me, since most rice recipes I know are foreign or southern. In the end, I think this worked out pretty well and was easy. Especially, since I used frozen seafood, that we had on hand.

Fast Seafood Rice 2

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