Carrot In Carrot Out

We are growing carrots for the first time in year sand they seem to be doing well from the look of the healthy fronds, but I think its a little while when we come to harvest them. So it is no surprise that D has been coming home with a bag every time he has gone to the supermarket. I then wonder what to do with them, the last time i made Chilli Carrot Pasta Salad, but sometimes they have found their way to the compost bin. 

Here are a few recipes that have featured at home of late. 

D actually made coleslaw with them on of of the days, served with homegrown peas and broad beans and homemade  panko crumbed Seitan Chick n. 

Last week I saw Johanna's Carrot Oat Slice and decided to make them as a change from our usual oat bars aka flapjacks.  

My carrot oat slices were not as glossy and golden on the top as Johanna's, but they were satisfying. A healthy cross between carrot cake and oat bars. Johanna recommended prunes and nuts, I didn't have any nuts in the house, or prunes - so just added a handful of raisins. 

I also made this Curried Carrot, Green Pepper and chickpea recipe as a wrap filling, not that dissimilar from Coleslaw Curry.

But instead of rolling it up, this time I pressed them in my panini press - Sorry I didn't get a picture, hunger pangs would not allow me too. But here is a picture of a similar recipe, if you want to get an idea of what the finished dish looked like. 

I am sharing this curried toasted wrap filled with mildly spiced carrots, green pepper and chickpeas  with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

And if you tempted by these healthy carrot treats, follow this link to Johanna's blog for the recipe - it's also vegan!

Roasted Sweet Potato and Red Pepper Wraps

In the past I have usually skipped breakfast and gone straight to lunch, but with the early hours I have recently been enjoying a light breakfast, either porridge or pieces of toast, but it is lunch time that I look forward too.  

I have mostly been having sandwiches for work, and I have to admit I have been getting a little bored with the plain filling, so the BBQ butter that I made recently was delightful, but sometimes its not sandwiches, its a pasta salad or today, it was Roast Sweet Potato with Red Pepper Wraps.  These were nice, but I think they would have benefited with a touch of soured cream. 

I am trying to make my lunch box interesting, a bit like keeping a child's lunch box interesting and must remember not to fill it with too many carbs, as I do sometimes have a bag of crisps too, I need some fruit there too.  I am pretty good with either an apple a day, or banana, but D is not so good, so he has been getting a small tub of dried fruit and nuts instead. 

What's been in your lunch box recently?

I am sharing this post with Deb at Kahakai Kitchen for this weeks Souper (Soup, Salad and Sammies) Sundays afterall, wraps are the new sandwich these days.

Artichoke and mozzarella wraps

Its been a busy day of house-cleaning, so it was a quick lunch today with some store-cupboard and fridge ingredients.

I can hardly give you a recipe for this. So will just let you know what ingredients I used. You will need a panini press for this.

Artichoke, mozzarella and greens wrap

Ingredients

Some artichokes from a jar in oil, drained of oil

Greens such as rocket, watercress, spinach

Mozzarella cheese, the type used on pizzas

Tortilla wraps

Pepper to taste

Method

Put in required amount of ingredients into the tortilla, then wrap well and cook on a panini press till cheese has melted.