Kid's Monthly Cooking Class Recipes ~ Carrots!
- Moroccan Carrot and Chickpea Salad
- Carrot Cake Pancakes
- Carrot- Ginger Smoothie
- Carrot sticks with sunshine dip
- Carrot -Cheddar and Dill Cheese Balls
Moroccan Chickpea Salad
1 lemon, finely zested and juiced
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
5 carrots, made into ribbons using a vegetable peeler
2 cans (15 oz.) chickpeas, rinsed
1/2 cup golden raisins
1/2 cup roasted, unsalted pumpkin seeds, coarsely chopped
1/3 cup coarsely chopped cilantro, plus leaves for garnish
1/3 cup chopped fresh mint
½ cup feta cheese, crumbled
In a large bowl, combine the lemon zest and juice, coriander, cayenne and 1 1/4 tsp. salt; whisk in the EVOO.
Stir in the carrots, chickpeas, raisins, seeds, chopped cilantro and mint; toss to coat. Let stand for 5 minutes. Top with the cilantro leaves.
Carrot Cake Pancakes
1 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
2 eggs, separated
3 tablespoons butter, melted
3/4 cup cooked, pureed carrots
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Cinnamon brown sugar sauce *made by chef
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the milk, egg yolks, pureed carrot and melted butter. Pour the wet mixture into the dry and stir until just combined.
Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
Grease the griddle and ladle on 1/4-cup portions of batter. Using a squeeze bottle make a swirl pattern with brown sugar sauce. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more.
Carrot - Ginger Smoothie
2 large ripe bananas, diced
2 cups fresh pineapple, diced
1/2 Tbsp fresh ginger (peeled // 1 small knob yields ~1/2 Tbsp)
1/4 tsp ground turmeric
¼ tsp cinnamon
1 cup carrot juice
1 Tbsp lemon juice
3 cups coconut milk
Blend all ingredients together and serve on ice. May have to work in batches and mix in large pitcher.
1 cup greek yogurt
1⁄2 teaspoon curry powder
1⁄2 teaspoon cinnamon
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1 teaspoon honey
1⁄4 teaspoon salt
Mix all ingredients together and serve with carrot sticks
Carrot and Cheddar cheese balls
1.5 bricks of cream cheese, room temperature
1 cup of shredded cheddar cheese
2 tablespoons of dill
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of lemon zest
1 carrot, grated
Mix the goats cheese with cheddar, dill, cumin, salt and lemon zest.
Roll the cheese mixture into balls smaller than a ping pong ball. Roll the balls in sunflower seeds and carrot to coat and stick a pretzel in each. Arrange on platter