One weeknight, we decided to use the extra crab meat we had to make a crab soup. This recipe is semi-homemade in the sense that we used some canned soups to create our soup and not all of the ingredients were homemade. This recipe was the result of melding several different crab bisque and chowder recipes. I was quite pleased with the end result though and it was also great re-heated for lunch the next day.
Like many things we eat, this dish started off with a good saute of some onions and garlic in butter.
After the onions sweated out, it was time to add the remaining ingredients, which mostly consisted of the canned soups (cream of celery and cream of mushroom) and the dairy- milk and half and half.
Also not to be forgotten are the veggies- corn and asparagus and of course, the holy grail of spices in our house, Old Bay, among others.
You can see how nicely the soup thickened up after simmering for a little while. At the very end, we added the crab meat and some fresh parsley. Since the crab meat is already cooked it only needs to heat up in the soup, not cook. It’s best to add it at the end so it maintains it’s firmness within the soup.
This was a relatively quick and easy dinner and perfect for the winter-ness that was going on outside!
Recipe for Crab and Corn Chowder
There was a point in time when we would fantasize about opening a quesadilla fast food chain ala Chipotle where the consumer would come in and order their preferred filler and it would be made on the spot (”dillas’ would be the name of it, of course). Quesadillas are one of those simple, but always good things you can eat. Mostly because they are filled with copious amounts of cheese. On the morning of the Superbowl we had such a treat for brunch.
Shrimp and banana pepper quesadillas, in fact.
Even in it’s absence, it’s beautiful.. haha… well these were quiet tasty! I had mine with low-carb tortillas which were as to be expected, weird. Still, this meal was highly enjoyable!
For lunch I decided to make chicken salad. We had a leftover rotisserie chicken in the fridge and some leftover thyme that needed to be used. I decided to try to make a healthier version of chicken salad and used nonfat Greek yogurt and light mayonnaise instead of using tons of full fat mayo. Also, I included some pungent spices to supplement that lack of flavor that could have come from the lack of fat in this recipe. I placed the finished salad into a “cup” of cabbage leaves and it was ready for me to grab in the morning to take to work.
The recipe made about three servings and it came out really good. I ran out of curry powder, which is why it’s not super yellow. However, the flavor was still very present. The cabbage leaves provided a nice crunchy base and I used them like I would a tortilla or cracker. I also discovered that the plain Greek yogurt tasted a lot like sour cream and may be a good substitute for that down the road.
Recipe for Curry Chicken Salad with Thyme
Ok. I know this title is a little much, but I assure you they won’t all be this awesome. Just kidding… I just couldn’t resist. This Saturday was pretty great though. We woke up after a good night’s sleep, which is always much needed after the work week. We spent much of the day hanging out and got in an episode of Big Love before football came on. It’s freezing outside so I decided to make broccoli cheddar soup for dinner, using this recipe from CDKitchen.com, which attempts to mimic Panera’s version.
This recipe came out great! The last time I made it, I tried the whole pureeing thing. I really didn’t like the consistency of it, as the tiny bits of broccoli gave it an odd texture. This time around, I cut up the broccoli into really tiny pieces and did not puree it. This left the soup velvety and thick. I think it was very similar to Panera’s version and it was delicious! Next time, if I add chicken again, I will probably make the broth a little thinner by adding another cup of chicken stock and another cup of half and half so it will be more soupy. With the chicken and all the veggies it was pretty thick, but still really good and overall, pretty easy!
Check out my new food scale!
I cup of my best attempt at "julienned" carrots and 1/2 pound of broccoli in itsy bitsy pieces
I forgot to take a picture of it once it was served, but here it is in the pot almost finished
Recipe for Broccoli Cheddar Soup (with Chicken)