"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 05-09-2011, 12:20 PM   #11
Join Date: Apr 2011
Location: NY
Posts: 71
i think that cutting carrots up in pieces, i use regular carrots not baby ones, and then i use very little bit of water and boil it till it gets soft. i have hand blender to puree, but i am making baby food i can add some cinnamon ( i don't care for salt/pepper) also i would blend it with boiled apple (like making apple sause) personally to my liking it tastes preety good.

i do same puree with cauliflower

i also like combination of avocado, brocolli and spinach

my family also loves split pea soup (i get the fresh frozen split peas at a supermarket) and boil it, boil carrots, a little bit fry onions, then blend those ingridients together, we love this soup. i like to decorate it with fresh cut dill on top.

mommyNY2 is offline   Reply With Quote
Old 05-09-2011, 12:26 PM   #12
Join Date: Apr 2011
Location: NY
Posts: 71
can you make juice? my family likes a combination in the juicer of apples, carrots and celery

mommyNY2 is offline   Reply With Quote
Old 05-09-2011, 01:08 PM   #13
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Originally Posted by taxlady View Post
I saw baby carrots in Denmark. They weren't identically shaped, they were pointy, and they had a little bit of stem at the top. I think those were real baby carrots.

And if you want sweet carrots, buy big fat ones. It takes carrots time to develop the sugars.
Right you are, taxlady!

Yes, there really is such a thing as baby carrots, but here in US grocery stores, the manufactured small carrots are marketed as "baby carrots," when in truth they aren't.
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 05-09-2011, 01:15 PM   #14
Join Date: Apr 2011
Location: NY
Posts: 71
Originally Posted by ChefJune View Post
Right you are, taxlady!

Yes, there really is such a thing as baby carrots, but here in US grocery stores, the manufactured small carrots are marketed as "baby carrots," when in truth they aren't.
as i was reading somewhere baby carrots that are sold are leftover from spoiled carrots, i use real basic carrots and peel them myself.
mommyNY2 is offline   Reply With Quote
Old 05-09-2011, 02:16 PM   #15
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,225
I buy the "baby carrots" (most packages now call then "baby cut carrots")for convenience, less prep work for me is a blessing when I'm working. Especially when I can toss a handful into the sauce pan with a little water, cover and steam!

mommyNY2...they don't mean "spoiled rotten" carrots, they mean the carrots that are not straight and good looking for sale. The carrots are just fine.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 05-09-2011, 04:10 PM   #16
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,334
Originally Posted by ratsrcute View Post
The restrictions with my surgery are less than with the gastric bypass. I got the vertical sleeve gastrectomy. They remove 85% of the stomach but don't reroute the intestines. There is no danger of dumping syndrome when eating sweets. I want to avoid ice cream and things like that, but carrots are fine. (Especially because I'll be eating something like two tablespoons of the puree at most.) There's no problem with the normal fiber content of vegetables. Fat won't cause dumping syndrome, so a little olive oil or cheese is fine, but I want to avoid fried foods. There is no restriction on carbohydrates; EXCEPT, there is a requirement that I get 80 to 90 grams of protein per day, and I'll be eating so little food at first that it has to be mostly protein sources. I would just have a tiny amount of carrot puree.
Because I was time challenged one night, and my wife loves cooked carrots, I washed, then peeled the outside layer from the carrots. I then used the veggie peeler to make thin strips of carrot directly into a sauce pan. I added only enough water to keep the carrots from sticking to the pan bottom, covered and cooked for about five or six minutes. because the carrots were in such thin strips, there was a great deal of surface area and they were cooked through in that short time. There was hardly any water left in the pan. I added just a hint of butter and served them up.

Because I'm diabetic, I don't eat a lot of carrots, but a little is fine. I tasted this batch before adding the butter. They were so flavorful, and the color was bright orange. There was virtually no water to remove the nutrients.

Made this way, the carrots will be exceptionally flavorful, and can be blended into a smooth puree. The only7 salt added to this was from the butter put on DW's carrots. And because they were so thin, and in a pile, the little bit of butter wicked its way through the carrots, flavoring all of them.

Since they were so good cooked by this new-to-me method, I've used it several more times, with the same results.

Steamed carrots are every bit as good, if not overcooked. But they take much longer to cook until tender. Go ahead and give this method a try. It's super easy and gives great tasting results.

Seeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-10-2011, 08:54 PM   #17
Head Chef
Join Date: Aug 2010
Posts: 1,722
I had gastric bypass almost 3 years ago. So maybe I have a little idea what will be beneficial for you. I recommend that you roast your veggies with a little oil and your seasonings and then put them in the food processor and p pulse them just until they are at the texture that you want. If they are well cooked you really won't need to completely turn them to mush. I find that the roasting imparts a lovely carmelized flavor to them. Wishing you all the best. And for your protein powder may I suggest that you try Unjury. You can only order it on line but it is a great product that I use exclusively. There are several flavors including an unflavored one that can be added to most things. If you want someone to talk to about it just pm me.
Oh, by the way. When you start back on solid food eat very slowly at first. Even now after 3 years when I first eat with an empty stomach those first few bites can sit on my stomach like a lead brick if I don't go a little slowly. Now I don't know about with your particular surgery but with the bypass I never get that full sensation that I used to get when I eat. I just sort of lose interest in the food. It's very strange but that is just the way it is. (And with the bypass when I was learning to eat again if I ate too much I could feel the food come up in the side of my chest but I never felt that full sensation.) Have you figured out if you are lactose intolerant or not?

joesfolk is offline   Reply With Quote

carrot, other, healthy

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:52 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.