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What’s up doc? If you’re a gardener, you probably have not dug your carrots by this time, unless you’ve snaked a few as I have. They are so sweet when they are young––just like human beings. Eating just one carrot a day is like signing a daily health insurance policy. Did you know that cooked carrots are better for you than raw ones. If you don’t like them cooked, don’t write them off. Raw carrots are better than none at all. Three and one-half ounces of cooked, contains a form of calcium that is easily absorbed by the body, as well as a whopping 15,000 units of vitamin A.

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This recipe not only has carrots in it but other veggies as well. It’s a great side-dish.

VEGETABLE CASSEROLE

1-1/2 c. water

1/4 t. salt

3-1/2 c. peeled, sliced potatoes, 1/2-inch thick (about 4 medium)

2 c. carrots, sliced 1/4-inch thick (4 medium)

1/2 c. diced onion

2 c. broccoli florets

1-15 oz. can green beans, drained

2 T. diced sweet red pepper (can use pimiento)

1 can cream of celery soup mixed with 3/4 c. milk

In large saucepan, combine first four ingredients; bring to a boil and cook 5-6 minutes. Add onion; cook 6 minutes. Add broccoli; cook 4 minutes. Add green beans and pepper.

Turn into buttered 2 qt. baking dish (rectangular dish works well). Pour soup mixture over all. Bake covered at 350 degrees for 25 minutes. Sprinkle with 3/4 c. shredded cheddar cheese. Bake additional 3-4 minutes or till cheese melts.

NOTE: I heat soup mixture in micro till it’s hot; then pour it over veggies.

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This is a moist fruit bread that I found to be a nice change from banana bread or zucchini bread.

PINEAPPLE CARROT BREAD

3 c. flour

1-3/4 c. sugar

1 t. baking soda

1 t. ground cardamom

3/4 t. salt

3 eggs (I use 2 whole eggs and 2 whites.)

2 c. shredded carrots

1 c. canola oil (I use 1/2 oil and 1/2 unsweetened applesauce.)

1-8 oz. can crushed pineapple, drained

1 c. chopped walnuts or pecans (The pecan flavor is nice.)

2 t. vanilla

In large bowl, combine first five ingredients.

In another bowl, beat eggs; add rest of ingredients. Stir into dry ingredients just until moistened.

Spoon into two greased and floured 9x5 pans. Bake at 350 degrees for 65-70 minutes or till loaves test done when toothpick inserted in center comes out clean. Cool 10 minutes in pans before removing to wire racks to cool. Makes 2 loaves.

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This is a low-fat cholesterol dish you will like. A nice veggie to serve to guests. No cholesterol and no fat.

APRICOT-GLAZED CARROTS

1 lb. baby carrots (if some are quite fat, cut in half lengthwise)

1/2 medium onion, cut in half and sliced

dash salt

1-1/2 T. honey

2-1/2 T. apricot preserves

1 T. snipped fresh parsley

Put carrots and onion in 2 qt. saucepan. Add salt. Bring to a boil, lower heat and cook until tender, about 10 minutes. Drain liquid from carrots. Mix honey and preserves in small bowl; pour over carrots. Cook on medium heat until hot; about 5 minutes. Turn into serving dish and sprinkle with parsley. Makes 5-6 servings.

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Most of us like carrot cake, but not with all the calories. This recipe has just 1 g saturated fat, 16 mg cholesterol, 39 g carbs and 1 g fiber––and it’s good!

LOW-FAT CARROT CAKE

2-1/2 c. flour

2-1/2 t. cinnamon

1-1/2 t. baking powder

1 t. baking soda

1/2 t. cloves

1/2 t. nutmeg

1/2 t. salt

2 large egg whites

1 whole large egg

1-1/2 c. sugar

1/2 c. applesauce

1/2 c. buttermilk

2 T. canola oil

2 c. shredded carrots (about 1/2 lb.)

In large bowl, whisk together first seven ingredients.

In large mixing bowl, on low speed, beat next six ingredients until blended. Beat in flour mixture just until combined. Fold in carrots.

Pour into 12-cup bundt cake pan that has been sprayed with cooking spray. Spread evenly. Bake at 350 degrees for 45-50 minutes. Let cool in pan on rack for 10 minutes. Invert cake onto rack and cool completely.

CREAM CHEESE GLAZE

2 oz. 1/3 less fat (Neufchatel) cream cheese at room temperature

1/4 c. powdered sugar

2 to 2-1/2 t. water

In small bowl, beat together cream cheese and powdered sugar and water to make glaze pourable. Spoon glaze over cake. Refrigerate until set. Makes 16 servings.

If the cake is too much for you, wrap half of it tightly in foil and freeze, or invite some friends over for cake and coffee.

NOTE: Cake can also be made in a 9x13 pan. Bake 40-45 minutes. Test with toothpick in center.

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Thought for the day: You’ve reached middle age when you’ve learned to take care of your health, and intend to start any day now.

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