MollyBel Recipes

  Harissa Roasted Carrots with White Beans ½ pound small carrots  2 teaspoons harissa powder blend  2 teaspoons olive oil 1 tablespoons olive oil 1 clove garlic, minced 1 cup cooked Great Northern Beans, drained and rinsed if using canned ½ cup chopped fresh cilantro and flat-leaf parsley 1 tablespoons lemon juice 3 tablespoons toasted pepitas Preheat oven the oven to 400˚F. Rinse carrots well. Quarter the carrots lengthwise.  Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so. When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice. Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine. https://naturallyella.com/harissa-roasted-carrots/  

LEFTOVER TURKEY SOUP  1 tablespoon olive oil and 1 T butter (butter optional)  1/2 cup chopped carrots  1/2 cup chopped celery  1/2 cup finely chopped onion  1/4 teaspoon dried thyme (or 1 teaspoon fresh, chopped)  1/4 teaspoon crushed dried rosemary (or 1 teaspoon fresh, chopped)  6 cups chicken or turkey broth/stock  3/4 cup black forbidden rice (which does fall apart, but is what I used)   4 cups cooked, chopped leftover turkey Chop veggies and saute them with thyme and rosemary in olive oil and butter. Once cooked, add stock and rice, cook as directed for the rice (30 minutes).  Add turkey and cook to heat.  

  Vegetarian Bouillon Substitute  2 Tablespoons Nutritional Yeast a little less than teaspoons salt maybe 1/2 teaspoon (or more) onion powder 1/4 or so dried thyme maybe 1/4 teaspoon turmeric a couple dashes of Italian seasoning a dash or two of celery seeds Throw them in a blender to mix.  Add to 2 cups hot water.