*  Exported from  MasterCook  *
 
                     Carrots with Jalapenos and Ginger
 
 Recipe By     : Thompson, Jump Up and Kiss Me Cookbook/pg236
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Carrots                          Side Dishes
                 Vegetables                       Brenda Adams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   vegetable oil
    2      teaspoons     yellow mustard seed
    2      tablespoons   gingerroot -- finely shredded
    4                    jalapenos -- seeded and thinly
                         sliced crosswise (about 4 tablespoons)
    4      cups          carrots -- peeled, coarsely
                         shredded sweet carrots (about 1 pound)
    2      tablespoons   lime juice -- freshly squeezed or
                         apple cider vinegar
    1      teaspoon      brown sugar
      1/2  teaspoon      salt
    3      tablespoons   shredded fresh mint or chopped fresh
                         cilantro (2 to 3 tab.)
    2      cups          nonfat plain yogurt -- (optional)
 
 Heat the oil in a large skillet over medium-high heat until it is very 
 hot. Remove the pan from the heat, add the mustard, and cover to prevent 
 the seeds from popping out of the skillet. Shake the pan gently over the 
 heat until the popping subsides, about 10 seconds.
 
 Uncover the pan and add the ginger and the chiles. Cook, stirring for 
 about 1 minute until the chiles soften. Stir in the carrots and continue 
 to cook, stirring frequently, until the carrots turn bright orange and 
 are slightly softened. Stir in the lime juice, sugar, and salt and cook 
 for another minute. Stir in the mint, and remove the pan from the heat. 
 Taste and season as desired with more salt, lime juice, and mint. Serve 
 cool, but not cold.
 
 Serves 4 to 6
 
 As a variation, add 2 cups of nonfat yogurt before serving to make a 
 creamy, Indian-style dish to accompany a curry dinner.
 
 Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking
 Adapted and MC formatted by Brenda Adams <adamsfmle@sprintmail.com>
 posted mc 12/13/96
 
 
 
 
 
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 NOTES : Be sure to use sweet, flavorful carrots for this simple salad.
 Jennifer Trainer Thompson, Jump Up and Kiss Me Spicy Vegetarian Cookbook

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