{"id":566,"date":"2022-02-18T03:49:06","date_gmt":"2022-02-18T03:49:06","guid":{"rendered":"https:\/\/carrotseverywhere.com\/?p=566"},"modified":"2022-02-18T03:49:06","modified_gmt":"2022-02-18T03:49:06","slug":"valentines-week-2022","status":"publish","type":"post","link":"https:\/\/carrotseverywhere.com\/?p=566","title":{"rendered":"Valentine’s week 2022"},"content":{"rendered":"

We had the Thai Salad<\/strong> <\/a>that we had in 2014.<\/p>\n

Roasted Carrot and Coconut Soup<\/strong><\/p>\n

\"\"<\/p>\n

1 1\/2 pounds carrots, roughly chopped (about 4 cups)
\n1 tablespoon olive oil
\n1\/2 teaspoon kosher salt
\n1 cups chopped yellow onion
\n2 tablespoons red curry paste
\n2 teaspoons grated peeled fresh ginger
\n1 teaspoon crushed red pepper
\n1 (15-oz.) can unsalted cannellini beans, drained
\n3 or 4 cups unsalted chicken stock
\n1 (15-oz.) can light coconut milk
\n3 tablespoons fresh lime juice
\n1 ripe avocado
\nbacon
\n1 cup cooked lentils<\/p>\n

Preheat oven to 450\u00b0F. Toss together carrots, 1 1\/2 teaspoons oil, and 1\/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450\u00b0F until carrots are fork-tender, about 20 minutes, stirring once.<\/p>\n

Heat remaining 1 1\/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.<\/p>\n

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1\/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.<\/p>\n

Blend with hand stick mixer until smooth, about 1 minute or so.<\/p>\n

Stir in bacon, lime juice. Serve with cilantro, avocado, and lentils.<\/p>\n

adapted from Cooking Light<\/a><\/p>\n

Microwave Potato Ham Dinner<\/strong><\/p>\n

\"\"<\/p>\n

2 cups cubed peeled potatoes
\n1 cup sliced carrots
\n1 cup chopped celery
\n1\/2 cup water
\n2 tablespoons chopped onion
\n2 tablespoons margarine
\n3 tablespoons all-purpose flour
\n1\/4 teaspoon salt
\n1\/8 teaspoon pepper
\n1-1\/2 cups milk
\n1\/2 cup shredded cheddar cheese
\n2 cups cubed fully cooked lean ham<\/p>\n

In a large microwave-safe bowl, combine the potatoes, carrots, celery and water. Cover and microwave on high for 5-1\/2 minutes, stirring once. Add onion; cover and microwave on high for 3-4 minutes or until crisp-tender, stirring once. Pour into a 2-qt. microwave-safe baking dish coated with cooking spray; set aside.<\/p>\n

In a microwave-safe bowl, heat the margarine, covered, on high for 30-40 seconds or until melted. Stir in the flour, salt and pepper until smooth. Gradually add milk.<\/p>\n

Cook, uncovered, on high for 1-1\/2 to 2 minutes or until thickened and bubbly, stirring after each minute. Stir in the cheese until melted. Pour over the vegetables. Stir in ham. Cover and microwave on high for 3-4 minutes or until heated through.<\/p>\n

Taste of Home<\/a><\/p>\n

Carrot Pecan Crunch Pie<\/strong><\/p>\n

\"\"<\/p>\n

Carrot custard filling topped by crunchy pecan streusel<\/p>\n

1 (9 inch) unbaked pie shell
\n\u00bd cup packed brown sugar
\n\u00bc cup butter, melted
\n1 cup chopped pecans
\n4 cups carrots, cut into 1 inch pieces
\n2 eggs
\n1 (14 ounce) can sweetened condensed milk
\n1 teaspoon pumpkin pie spice
\n1 pinch salt<\/p>\n

Preheat oven to 375 degrees F<\/p>\n

Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.<\/p>\n

Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a
\nbowl and mix with hand wand mixer, add
\neggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.<\/p>\n

Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.<\/p>\n

allrecipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We had the Thai Salad that we had in 2014. Roasted Carrot and Coconut Soup 1 1\/2 pounds carrots, roughly chopped (about 4 cups) 1 tablespoon olive oil 1\/2 teaspoon kosher salt 1 cups chopped yellow onion 2 tablespoons red curry paste 2 teaspoons grated peeled fresh ginger 1 teaspoon crushed red pepper 1 (15-oz.) … <\/p>\n

Continue reading “Valentine’s week 2022”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,11],"tags":[],"class_list":["post-566","post","type-post","status-publish","format-standard","hentry","category-carrots","category-events","category-recipes"],"_links":{"self":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts\/566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=566"}],"version-history":[{"count":0,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts\/566\/revisions"}],"wp:attachment":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}