Tag Archives: carrots

Here’s a healthy and delicious version of classic poutine made with colourful carrots and purple yams.    In the latest episode  of our Make It with Hamilton Beach series, host Miranda Malisani and her son Jax, show us a great way to experiment with different root vegetables outside of potatoes making yummy poutine in our Hamilton Beach Digital Air Fryer.  Try it and you will be hooked.


Make it with Hamilton Beach: Carrot & Yam Poutine
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Make it with Hamilton Beach: Carrot & Yam Poutine
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  1. Peel and slice carrots and purple yams into fries.
  2. Turn on Hamilton Beach Air Fryer and sett to 400F for 13 minutes.
  3. Add carrot and yam fires into air fryer basket, spray with avocado oil and insert basket into air fryer.
  4. Shred cheese and prepare gravy while fries are cooking.
  5. Place carrot & yam fires in a bowl, followed by cheese and gravy.
Recipe Notes

Recipe by Miranda Malisani

Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.

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Recipe - Spicy Honey-Glazed Carrots

Carrots are the perfect go-to side dish.  These roasted carrots are the perfect addition to family meal or special holiday.  They’ve got a little kick to them thanks to the sriracha in the glaze. Top with sesame seeds and fresh cilantro and serve them whole for a beautiful presentation.

Spicy Honey-Glazed Carrots
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Spicy Honey-Glazed Carrots
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  1. Heat oven to 450°F.
  2. Place carrots in baking pan. Drizzle with olive oil and sprinkle with ¼ teaspoon salt and pepper, turn to coat.
  3. Bake carrots 15 to 20 minutes or until carrots can be pricked with a fork.
  4. Meanwhile, in a small bowl, combine honey, sriracha sauce and remaining salt.
  5. Drizzle over carrots and cook 10 to 15 minutes longer or until carrots are tender.
  6. prinkle with chopped cilantro and toasted sesame seeds.
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I’m sure you’ve heard people declaring “new year, new me.” But here at Hamilton Beach it’s more like “new year, new soup recipe.”

Slow Cooker Chicken & White Bean Soup

I love a slow cooker soup. This slimmed-down version is perfect if you’re looking for a soup recipe that nixes the milk, half and half, and cheese. Am I the only one trying to eat less cheese after indulging at all those holiday parties? I didn’t think so.

Slow Cooker Chicken & White Bean Soup

We started with a pound of dry great northern beans. If you’re used to grabbing a few cans at the grocery store, try buying a bag of dry beans the next time you’re there. They’re cheaper and you can better control the ingredients (for example, some canned beans have added salt and flavouring).

Slow Cooker Chicken & White Bean Soup

Your Hamilton Beach®  slow cooker is a great vessel for soaking dry beans. We added the beans to the crock with 6 cups of water and let them soak overnight. When you wake up, drain the water and leave the beans in the crock before adding the rest of the soup ingredients.

Slow Cooker Chicken & White Bean Soup

Add all of the ingredients besides the spinach and chicken to the crock and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours.

Slow Cooker Chicken & White Bean Soup

Before serving, stir in spinach (or kale) and chicken to heat them through. To save on time, we cut up a rotisserie chicken and added it to the soup. Rotisserie chicken is great to have on hand to throw into soups, pasta, or tacos throughout the week. And at around $5 a piece, you can pick one up at the grocery store before a busy week to ensure you get some protein in every meal.

Slow Cooker Chicken & White Bean Soup

We topped this colorful chicken soup with a few extra fennel fronds and served it with a crunchy, dunkable baguette. Feel free to skip the bread if you’re being extra strict with your diet this time of year. Whether you’re serving it for family dinner on a chilly winter night or making it for your weekly meal prep, this soup is sure to satisfy.

Slow Cooker Chicken & White Bean Soup
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Slow Cooker Chicken & White Bean Soup
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  1. Place beans in slow cooker crock. Add 6 cups of water and let soak overnight. Drain and leave beans in crock.
  2. In a Dutch oven over medium-high, melt butter. Add fennel, onion and garlic. Cook just until fragrant. Add to slow cooker crock.
  3. Add remaining ingredients except chicken and spinach to crock.
  4. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours or until beans are tender. Add chicken and spinach and cook until heated through.
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