The Gingered Whisk

Friday, August 26, 2016

Moroccan Spiced Roasted Carrots

These easy 20 minute roasted carrots are packed with awesome moroccan flavor, and they are super easy to prepare! Pair them with simple roasted or grilled meats and they will be a big hit!

Moroccan Spiced Roasted Carrots are easy, healthy, and so delicious!

Did you guys see the picture of the carrots I posted on Instagram last week? I am so stinking excited that I actually grew carrots. Sure, they might be tiny and knobbly, and really, weirdly misshaped. But GUYS! I grew these! And to me, they are utterly gorgeous! I just knew that I needed a super stellar recipe to showcase these rainbow beauties! 

A photo posted by Jenni (@gingeredwhisk) on

And these moroccan spiced carrots are TOTALLY the way to go! Harissa, Smoked Paprika, Cumin, Fresh Mint and Feta Cheese combine gorgeously here to create a unique and tasty side dish that the whole family will love! 

Easy Roasted Carrots with Moroccan spice, Feta and Mint - SO amazing!!

I am about to save you a whole lot of time in your meal prep! Do you peel your carrots when you cook them? When you are roasting carrots like this, you don't actually need to peel them! Huzzah! The majority of carotene and other antioxidants found in carrots are actually found in the skin (or just below it), so when you remove the peel - you are actually removing a big portion of the nutrients. 

If you want to save time peeling, make sure you are buying organic, pesticide free carrots (chemicals like to hang out in the skin) and wash them really well before you roast them to remove any excess dirt! And guess what - there are other times you can skip the vegetable peeler, too -- like when you are making stock, when you are juicing them, pureeing them, or when you add them to a soup or stew. Save yourself some time, some nutrients, and worry more about how they taste, and less how they look. 

These Roasted Carrots with feta and mint are so easy, healthy, and yummy! The whole family will love them!

Moroccan Spiced Roasted Carrot Recipe

by The Gingered Whisk
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
  • 4 cups organic carrots
  • 1/4 cup olive oil
  • 1 TBSP Harissa
  • 1/2 tsp Smoked Paprika
  • 2 tsp cumin
  • 2 tsp lemon juice
  • 2 tsp honey
  • 1 TBSP fresh chopped mint
  • salt and pepper to taste
  • 1/3 cup crumbled feta cheese
  • 1 TBSP fresh chopped mint
Preheat the oven to 400F.
Slice the top and end off the carrots 
Slice the carrots into coins and place on a rimmed baking sheet.
In a medium bowl whisk together the olive oil, honey, spices, and 1 TBSP of fresh chopped mint.
Toss this with the carrots until well coated, and evenly spread on the baking sheet.
Bake for 20 minutes, stirring halfway through.
Place the carrots on a serving tray, and sprinkle with the remaining mint and the feta.
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Friday, August 19, 2016

Slow Cooker Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder is the perfect meal for a weeknight! Real healthy ingredients, awesome taste!

This crock-pot chowder is the perfect meal for busy late summer and early fall nights when sweet corn is at its best! You can enjoy this healthy and easy weeknight meal all year long by using frozen sweet corn as well. 

Crock Pot Chicken Corn Chowder Recipe - clean eating at its best! Perfect soup for late summer and early fall!

Whoever invented the crock pot should be honored with a giant golden statue. I mean, really. No other appliance takes SO much work off of the hands of home cooks and gives back freedom and time on busy evenings. A few minutes of prep (mainly dumping stuff in) in the morning and then practically just dishing it out in the evening is pure magic. 

Chicken Corn Chowder with fresh  sweet corn and bacon is the perfect meal for back to school! Easy to make, healthy, and so delicious!

The slow cooker recipes that don't require a whole lot of prep work are my favorite. Using bagged shredded carrots and store-bought pre-diced onions (seriously, brilliant idea!!! I am the worst cryer when it comes to cutting onions!), and tiny baby potatoes means that your prep-work is even faster than normal. Don't spend precious morning minutes when you could be sipping your coffee or checking facebook browning the chicken, or sautéing the veggies. Just throw everything in and let the slow cooker do the work! Because, seriously, that is what its made for. 

This crock pot chicken and sweet corn chowder is the perfect recipe to transition between summer and fall!

What you end up with is a creamy, hearty, delicious, healthy meal that everyone in your family will love. 

Love Slow Cooker Recipes (Seriously, who doesn't?!) Check out these other great Crock Pot Meals!

Slow Cooker Chicken Corn Chowder

by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 7 hours
Ingredients (8 servings)
  • 1/2 cup shredded carrots
  • 1 small yellow onion
  • 1 stalk celery
  • 1/2 pound baby red potatoes
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breasts or thighs
  • 4 ears fresh sweet corn (or 4 cups frozen)
  • 4 cups low sodium chicken broth
  • 1/4 cup all purpose flour
  • 1/4 cup half & half
  • 5 slices applewood smoked bacon
  • fresh chives, for topping
Chop the onion and celery, and dice the baby potatoes.
Add the chopped veggies plus the shredded carrots and the corn (off the cob) into the crock pot.
Sprinkle the garlic, oregano, thyme, salt, pepper and bay leaf on top of the veggies.
Lay the chicken breasts on top.
Pour in the chicken broth.
Secure the lid of the crock pot and cook on low for 7 hours.
Shred the chicken and return to the crock pot.
In a cup, mix together the flour and half & half to form a thick paste.
Pour the half & half paste into the crock pot and stir to combine.
Allow to heat while you cook the bacon.
Cook the bacon until crispy.
Crumble the bacon.
Serve the soup in bowls, topped with bacon and fresh chives.
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Friday, August 12, 2016

Apple Turnovers with Honey and Thyme

These apple turnovers are sugar free and sweetened with honey, fresh thyme and ginger! The puff pastry is super easy and quick!

*This post contains affiliate links. 

Have you ever had one of your childhood memories challenged by a sibling? Normally my brother and I are totally on the same page, but this past week we totally but heads over something - and then my parents sided with my brother! The nerve!

Apple Turnovers with Honey and Thyme Recipe inspired by Redwall Books

But no matter WHO started reading the series first, both my brother and I loved reading the Redwall Series by Brian Jacques when we were younger. 

Apple Turnovers with Honey and Thyme are an amazing easy and delicious fall treat! Bake them today!

This series is great for pretty much anyone aged middle school and older. The 23 book series follows the heroic adventures of woodland creatures in a medieval type setting. Besides the fun and engaging story lines and the super creative accents and speaking styles of all the characters, Brian Jacques does an amazing job of describing all the food in the books. Feasting (and eating in general) is an integral part of all goings-on with the characters, and everything from simple snacks to great feasts are described in mouth watering detail. Seriously, I remember being in awe of all the food! If you have never read these books before, I can only describe them as a fun combination of Watership Down and Lord of the Rings. 

Books and food go together so well!! These apple, honey and thyme turnovers are inspired by Redwall Books and are so easy to make . Nerdy food at its best!

This month I have joined up with a like-wise group of bloggers who love their books and food equally to celebrate #RedwallAugust! All month long bloggers have been taking to social media to share their awesome recipe creations inspired by the Redwall Books. Definitely check them out here

The Redwall Books always have the best feasts - This apple turnover recipe features easy homemade puff pastry and a lovely honey-thyme filling any book lover will enjoy!

These apple turnovers turned out amazingly well - the rustic and easy puff pastry recipe is one of my favorites - it comes together easily and quickly, and it never fails me! I decided to go sugar free this time and used some amazing local honey and fresh thyme from my garden. The flavors blend together magnificently and its a fun division from the normal apple and cinnamon combination. It would definitely be Redwall Abbey approved! 

Apple Turnovers with Honey and Thyme

by The Gingered Whisk
Prep Time: 1 hour
Cook Time: 18 minutes
Ingredients (12 servings)
    Quick Puff Pastry
    • 2 cups all purpose flour
    • 1/2 tsp salt
    • 20 TBSP unsalted butter
    • 2/3 cup ice cold water
    Apple Honey Thyme Filling
    • 4 Honey Crisp Apples
    • 1/2 cup good quality honey
    • 4 TBSP unsalted butter
    • 3 TBSP chopped fresh thyme
    • 1/2 tsp vanilla paste
    • 1 tsp ground ginger
    • 1/2 tsp salt
    • 1 egg
    • 1 tsp milk
    • 1/2 cup powdered sugar
    • 3-4 TBSP milk
    Rustic Puff Pastry
    Cube the butter and place in the freezer to chill while you prepare the other ingredients.
    Place the water in a cup with ice to chill.
    In a large mixing bowl, stir the flour and salt with a fork.
    Add in the chilled butter and work with your hands to break up the pieces until uniform pieces of pea-sized butter remain.
    Pour in the ice cold water (but not the ice) and stir with the fork until a loose dough forms.
    Dump out onto a well floured counter and knead into a ball.
    Re-flour the counter if necessary and roll the dough out into a roughly 10" rectangle.
    Fold the dough into thirds (like an envelope) and rotate 90 degrees.
    Roll the dough out into a 10" rectangle, and then fold in thirds again.
    Repeat this process 5-6 times.
    The last time you fold it up, wrap in cling wrap and allow to sit in the fridge for 30-45 minutes (you can also leave this in the fridge overnight) while you make the apple filling.
    Apple Filling
    Core and dice the apples.
    Heat the honey in a large skillet over medium-low heat until simmering.
    Add the apples, thyme, and butter.
    Cook, stirring often, for about 10 minutes, or until the apples are slightly soft and caramelized looking.
    Remove from heat and stir in the vanilla paste, ginger, and salt.
    Allow to cool to room temperature.
    Preheat oven to 350 F.
    Line a baking sheet with a silpat mat or parchment paper
    Flour the counter and roll the dough out into a large rectangle.
    Cut the edges of the dough off to form 4 straight edges.
    Cut the dough into 12 equal squares.
    In a small bowl, whisk the egg and 1 tsp milk together and brush one corner of each dough squash with it (so one corner and the two sides that form it).
    Leaving as much juice behind as possible, spoon the apple filling into the center of each square of dough.
    Fold the squares over to form a triangle (so the non-egg washed corner come to rest on top of the egg-washed corner.
    Press seal with the tines of a fork.
    Pierce the tops of each turnover with a sharp knife a few times to allow steam to leave and then brush with the remaining egg wash.
    Bake for 18-20 minutes, or until golden brown.
    Allow to cool on a wire rack.
    In a small bowl, whisk together the powdered sugar and milk until you get a thick icing you can drizzle on top of the cooled turnovers.

    Friday, July 29, 2016

    All Things Shredded Zucchini

    If you are following along on my neediness on Instagram, you might have read the other day how I pretty much cried in the garden last week when I discovered that vine-borer larvae completely decimated all three of my zucchini plants practically overnight. I went from plants that were producing so many zucchini I couldn't keep up to 3 completely dead plants. I almost cried as I pulled them out.

    Luckily, though, because the plants were crazy in their zucchini production before this, I was able to freeze and shred a LOT of zucchini for future use! I now have a freezer full of frozen shredded zucchini to use all winter long.

    How to Freeze Zucchini

    Wash the zucchini and trim off the ends.
    Shred the zucchini.
    Squeeze out as much of the liquid as you can.
    Package the shredded zucchini in 1 cup portions into freezer quart sized bags, removing as much of the air as you can.
    Label them with a permanent marker and store flat in the freezer!

    Recipes For Frozen Zucchini

    Cheesy Zucchini Bake by Simply Stacy

    Thai Zucchini Meatballs  by The Gingered Whisk

    Quinoa Zucchini Bites with Yoghurt Dip by Kiddielicious Kitchen

    Zucchini Cheddar Whole Wheat Waffles by Family Food on the Table

    Double Chocolate Zucchini Muffins  by The Gingered Whisk 
    Double Chocolate Zucchini Brownies  by The Gingered Whisk

    Banana Zucchini Cake with Browned Butter Frosting by Ally's Sweet and Savory Eats
    Blueberry Zucchini Cake with Lemon Buttercream

    Looking for yet MORE ways to use up that zucchini?


    Friday, July 22, 2016

    Coconut Spice Zucchini Muffins

    Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

    These muffins are a lovely addition to any breakfast, tea, or afternoon snack. They are moist, Normally zucchini muffins are spiced with a little bit of cinnamon, and thats it. But these are also spiked with nutmeg and ginger, and they have so much awesome coconut in them! These are definitely a fun treat! 

    Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

    One of the awesome benefits of blogging is getting to know so many other awesome people who are totally dedicated to delicious food. I also totally love supporting people that I know, and bringing awesome new recipes to you! Annalise from Sweet Ana's has worked her tail off and just published her very first cookbook! I totally jumped at the chance to review it for you, because its filled with over 75 recipes for the slow cooker, freezer meals, and easily prepared meals - and those are the kinds of recipes we love! 
    This post contains affiliate links. To read more about it, please read my Disclosure page.

    Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

    This is a great cookbook that all homes should have - its simple, filled with great recipes that are easy to follow and delicious to eat. You can get your own copy of The Make-Ahead Kitchen here! We all need more make ahead meals in our lives, right?

    The Make Ahead Kitchen Cookbook

    Coconut Spice Zucchini Muffins

    by The Gingered Whisk
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Ingredients (24 muffins)
    • 3 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 3 cups shredded zucchini
    • 3/4 cup firmly packed brown sugar
    • 3/4 cup sugar
    • 1/2 cup melted coconut oil or butter
    • 1 cup sour cream
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 2 cups shredded unsweetened coconut
    Preheat the oven to 350 degrees.
    Squeeze out the shredded zucchini well over a large colander in the sink until most of the liquid is squeezed out.
    In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.
    In another large bowl, whisk together the sugars, coconut oil (or butter, if using), sour cream, eggs, and vanilla until well blended.
    Whisk in the shredded zucchini and coconut into the wet ingredients.
    Combine the wet and the dry ingredients and stir until just combined.
    Divide evenly into two greased muffin pans.
    If using loaf pans, bake for 18-20 minutes, until a toothpick inserted in the center comes out almost clean.
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