Grilled Ahi Steak – Fresh Carrot Salad With Lemon Dressing. Healthy Hawaiian Style!!


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Crab-salad Jumbo Shells – Crab-salad Jumbo Shells ~ 30 Jumbo Pasta Shells, 1 Cup Finely Chopped Broccoli, 1 Garlic Clove Minced, 16 Oz Chopped Imitation Crab Meat, 8 Oz Sour Cream, 1/2 Cup Mayo, 1/4 Cup Finely Shredded Carrot, 1/4 Cup Diced Seeded Cucumber, 1 Tbsp Chopped Green Onion & 1 Tsp Dill Weed


Curried Carrot-Tofu Soup with Scallions

Curried Carrot-Tofu Soup with Scallions
Cuisine: American
Recipe type: Soups
Serves: 6

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  • 2 tablespoons butter
  • 1 medium onion, roughly chopped
  • 1½ pounds carrots, peeled and roughly chopped
  • 1½ tablespoons yellow curry powder
  • ½ teaspoon ground cayenne
  • 6 cups chicken broth, or more as needed
  • 8 ounces silken tofu
  • 1 teaspoon lemon juice
  • ¼ cup heavy cream, warmed
  • 1 scallion, thinly sliced on the bias
  • Salt and pepper to taste

  1. Place a large saucepan over medium heat. Add the butter followed by the onion, carrots, curry powder, cayenne, salt, and pepper.
  2. Cook until the curry powder becomes toasted and aromatic, about 3 minutes.
  3. Pour in the chicken broth and add the tofu. Season again with salt and pepper, if necessary.
  4. Bring the soup to a boil, then reduce to a simmer and cook until the carrots are very tender, about 20 minutes.
  5. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
  6. Strain and transfer to a clean large saucepan over medium heat. Add the lemon juice and more broth, if needed. Taste the soup and adjust the seasoning as needed, then heat through.
  7. Ladle the soup into 4 bowls and spoon 1 tablespoon of warm heavy cream in the middle of each.
  8. Swirl the heavy cream with a spoon, place a mound of scallions in the middle of each bowl of soup, then serve.Curried Carrot-Tofu Soup with Scallions


Pan-Seared Chicken Breasts with Carrot-Cream Sauce

Pan-Seared Chicken Breasts with Carrot-Cream Sauce
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

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Few ingredients and easy preparation make this dish an attractive, casual main course. But the savory, smoky flavor of the chicken and the rich, creamy fresh carrot sauce make it a satisfying dinner that tastes much more complex than it is. The sauce comes together quickly once the carrots soften. Simply blend them with the half-and-half and vegetable broth for velvety texture with a touch of sweetness. You can use all cream instead of half-and-half, but keeping it lighter results in a sauce that’s just as tasty.

  • 1 tbsp unsalted butter
  • 4 oz peeled, baby-cut carrots, each cut crosswise into 3 pieces
  • sea salt
  • freshly ground black pepper
  • 1 garlic clove, finely chopped
  • ½ cup half-and-half
  • ½ cup vegetable broth
  • 1 tbsp olive oil
  • 4 boneless, skinless chicken breasts, about ¾-inch in the thickest part
  • torn cilantro leaves and rinsed capers, for garnish

  1. Heat the butter in a small saucepan over medium-low heat. When the butter has melted, add the carrots and season with salt and pepper. Cook slowly, stirring often, until almost tender, 15 minutes.Baby-Cut Carrots
    Carrots Ready to Cook
    Carrots Beginning to Cook
    Cooked Carrots
  2. Add the garlic and cook 2 minutes. Add the half-and-half and broth and stir well to combine. Bring to a simmer, then reduce the heat and cook slowly 3 minutes. Remove from the heat and let cool 5 minutes. Cream and Broth Added
  3. Place the carrot mixture in a food processor and blend until creamy, smooth, and slightly thin. Return to the pan and keep warm over very low heat while the chicken cooks.Carrot-Cream Sauce
  4. Heat a heavy skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and sear 6-7 minutes undisturbed. Turn and sear until golden brown on the outside and just cooked through, about 6 minutes longer. Remove and let rest 5 minutes.Chicken Breasts Beginning to Cook
    Chicken Breasts after Turning
    Cooked Chicken Breasts
  5. To serve, spoon a pool of sauce on each of 4 plates and smear gently over half the plate. Place a chicken breast on top of each and drizzle with the remaining sauce. Garnish with cilantro and capers and serve right away.Pan-Seared Chicken Breasts with Carrot-Cream Sauce