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Easy Recipe for Quick, Organic Garlic Carrots

Carrots are readily available most places and nearly any time of year.  If you have the space, carrots are quite easy to store through the winter.  If you can’t store them, they’re also a cold season crop and can even be started early in the spring and last throughout the fall outside in the garden.  In fact, if you have the right set up (or are blessed w/a mild climate!) carrots can be grown year round outside!

Organic carrots are also packed with nutrients that benefits your entire body including Vitamin A, Vitamin C, Vitamin K, Potassium and, they’re a great source of fiber too.

Whether you’re enjoying fresh from your garden carrots or are using organic ones you brought home from the store, this recipe helps  make them extra tasty and  even more nutritious too by adding garlic; also known for its many beneficial properties.

This recipe isn’t only nutritious though, its really tasty; even some of our pickiest eaters love it.  Our organic garlic carrot recipe is quick to make too, and if there’s one thing that’s helpful when we’re trying to nourish our hungry families its recipes that don’t take forever to prepare.

Enjoy these organic garlic carrots along side any main dish or as a quick snack, or however else you choose!  They’re packed full of nutrition and so delicious you’ll find yourself making them again, and again….and again.

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Organic Garlic Carrots
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound carrots cut into about 2in pieces
  • 2-4 garlic cloves depending on preferences
  • 2 T olive oil
  • ¼ cup water
  • ⅓ t dried thyme
  • salt and pepper to taste
Instructions
  1. Saute carrots and garlic in oil for 5 min over med heat. Add water, salt, thyme and pepper. Bring everything to a boil then reduce heat to low/med and cook for about 10-12 min. Carrots should be tender yet not mushy when done.

 

Natural Mamma's Recipes

Yummy Veggie Hot Pockets Recipe!

Autumn is here and is one of my favorite seasons of the year.  It’s so beautiful out the weather is amazing, we have some family birthdays as well as other celebrations, and, the food!

One of my favorite autumn (and winter, and sometimes spring and even summer….) dishes is these yummy veggie hot pockets, or turnovers.  Homemade crust wrapped around tasty root vegetables and other fall staples with a vegetarian sauce over them.  You can really use any vegetables just get them tender if needed, via steaming or sauteing – which ever is appropriate.

Also, these vegetarian hot pockets freeze really well so you might want to make extra.  This also makes them excellent options for bringing meals to help others like new mothers or those caring for ill loved ones.  Just wrap individually and freeze then bring over w/instructions for re heating whenever they need a quick, homemade meal.

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Yummy Veggie Hot Pockets Recipe!
Author: 
Recipe type: Vegetarian Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A super tasty vegetarian recipe for hot potkets/turnovers featuring fall veggies, a special vegetarian sauce and homemade crust. Perfect for autumn or, any time of year! Can also become a veggie pie.
Ingredients
  • Dough for Crust
  • ½ C Butter (1 stick)
  • 2 C Flour
  • ¼ C Iced Water (may need more especially if using whole wheat flour)
  • Veggies
  • Use any combination of these you wish just adjust the amounts as you work out the ingredients ie use the larger amt called for if you omit another ingredient - or if you just like it a lot - I'd say the only essential ingredients are at least a bit of garlic and the onion for flavor.
  • Steam or saute in olive oil as appropriate.
  • 1-2 Carrots
  • 2-3 Potatoes
  • ½-1 C Pumpkin and/or other Squash
  • 2 Ears of Corn w/kernals removed (or frozen corn)
  • ½-1C Broccoli
  • ½-3/4 C Green Beans
  • 2-4 Cloves of Garlic (more if you really like garlic)
  • 1 Large Onion
  • 1 Med Bell Pepper
  • ½ C Peas
  • Sauce
  • 4T Butter
  • ¼C Flour
  • 1 C Milk
  • 2 Egg Yolks
  • ½ C Cheddar Cheese
  • Olive Oil to brush onto the top
Instructions
  1. Make the dough by cutting the butter into the flour until its a crumbly mixture.
  2. Then, add water and mix until you create a dough that doesn't stick to your fingers but forms nicely into a ball.
  3. Now prepare the veggies as appropriate (ie steam carrots, broccoli, pumpkin, etc - boil potatoes - saute onions, garlic, peppers in a bit of olive oil, and just add the corn and the peas)
  4. Once veggies have been prepped add them all into a big bowl. This is where you'll mix them up with the sauce - so give yourself room!
  5. Next its time for the sauce. Melt the butter over med heat, then add the flour. Stir until combined over low heat.
  6. Add Milk and stir over med heat until it boils.
  7. Once the mixture boils let go for 1 min then take off the heat. Add the egg yolks and the cheddar cheese stirring until all combined.
  8. Now, pour over veggies.
  9. Next, get your dough and separate into 4 med - 6 small balls.
  10. Roll out each ball into a flat circle and add a few spoonfuls of the veggie and sauce mixture into the front/center area.
  11. Fold the back of the dough up and over the veggies and press bottom and top together to create a seal.
  12. Repeat with each dough circle.
  13. Then glaze all turnovers with a bit of olive oil - I like to mix mine with a bit of salt too.
  14. Now bake at 350 until dough is golden - about 30 min.

If you have leftover veggies – they can be wrapped up in a tortilla to make super tasty leftover veggie burritos.

Or, you can make this recipe as a pie – Just roll out the crust and put it into a baking dish trimming off the extra.  Then, add the veggie mixture and you can make a lattice top from your crust trimmings.  Baking time is the same.