Tag Archives: she crab soup

Weekend Update and Meal Plans

Time for a quick update on this past weekend. First off, the big news of the weekend was that our house went up on the market on Friday! It’s the beginning of a new phase, and though slightly scary, very exciting! The best part is, I have to keep the house perfectly clean all the time…so it’s a great motivator and I LOVE living in a clean house! Read more here.

Friday night, we experimented and made a big batch of She Crab Soup! It was my first attempt and turned out splendidly.

Saturday, we slept in, then met our friends Dave & Rachel for a late breakfast at Janet’s Eatery in Greer. The food was pretty good, though I have to admit, I was disappointed that the cheese was the fake slices and the coffee was weak. Everything else was good. Then I went over to my friend Gina’s house to talk about JuicePlus+ and catch up on our lives (plus, she gave me a delicious pumpkin spice scone with molasses ginger icing and a splendid cup of coffee). Gina is awesome! She’s a stay-at-home mom with 3 kids, a beautifully landscaped yard, and has a passion for natural and organic cooking.

Saturday lunch, my sister and nephews stopped over. I heated up leftover she crab soup and we chatted, while she picked through the clothes and movies I’m getting rid of (check out for sale items here). Then we packed up and drove out to Bryan’s parents’ house for his nephew Isaac’s 2nd birthday! We had grilled turkey hotdogs with turkey chili, homemade slaw, mustard and onions, on whole wheat buns! Bryan and I both passed on the cake (even though it was carrot cake, one of my favorites). His mom asked, “What is with you people?!” We’re just trying to cut back on sugar in general. I ate sliced apples and a banana instead and was completely satisfied. And I didn’t have that horrible feeling in the pit of my stomach because it was trying to process so much sugar!

Sunday morning, Bryan made me organic waffles and 2 eggs with a cup of hot tea for breakfast while I studied our Sunday School lesson (we teach 4th grade). He had grits instead of waffles. Lunch was whitefish seared in a little butter and olive oil with Adobo, green beans with garlic, brown rice, and a small bowl of, you guessed it, she crab soup. I had a late afternoon snack and finished up Thursday night’s salad (romaine, avocado, broccoli, red pepper, onion, tomato, sunflower seed, and balsamic vinagrette). Then I made a delicious veggie stirfry for dinner (red pepper, snow peas, onion, cauliflower with garlic, rice wine vinegar and a little soy sauce). Bryan seared up some beef tips for the guys (Bryan’s best friend Joshua came over and made gingersnaps, and my cousin Ryan brought his roommates over to get off campus after church). A fun evening was had by all.

This morning, I started the day with a homemade pumpkin spice latte (8 oz. coffee, 8 oz. milk, 1 tsp. prepared pumpkin, and 2 Tbsp. or so of the molasses ginger icing from the pumpkin spice scone recipe above). I had a half of a multigrain pita filled with feta, mint and radishes for breakfast. Lunch will be leftover brown rice and fish with some Chinese veggies. Dinner is TBD. I have my personal trainer clients coming over tonight, so it will likely be a smoothie or cereal with fruit before heading to the gym with Bryan.

Happy Monday! How was your weekend? Did you cook something new this weekend? Let me know in the comments below.

Recipe: She Crab Soup

As we enter the autumn season, the temperatures are finally beginning to drop and the air is crisp when you walk out on the front porch in the morning. Besides the cool temperatures, beautifully colored leaves, apples and pumpkins, the thing I love most about fall is that I can eat soup every day if I like! Note: This recipe is not heart healthy. However, it is a great one to warm your body and mood as we enter the fall months. If you’re watching your calories, try serving soup in teacups instead of soup bowls. They’re beautiful, easy to handle, and help keep the serving size down. Enjoy!

Cuppa Soup

Ingredients:

  • 2 Tbsp. unsalted butter
  • 1 tsp. minced garlic
  • 1/4 c. carrots, finely chopped
  • 1/4 c. red onion, finely chopped
  • 1 c. celery, finely chopped
  • 1 stick butter
  • 1 c. flour
  • 1 c. heavy cream
  • 1/4 c. shiraz wine
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Texas Pete (or favorite hot sauce)
  • 4 c. whole milk
  • 1.5 c. vegetable broth (I used 1.5 c. water and 1.5 tsp. of my homemade vegetable bouillon base)
  • 1.25 pounds crabmeat (I used imitation for cost’s sake, but I’m sure the real stuff would really make this spectacular)

Instructions:

  1. In medium sautee pan, melt 2 Tbsp. butter and sautee onion, carrots, and celery over medium low heat. Add wine, hot sauce, and Worcestershire sauce and simmer on low for 5-10 minutes.
  2. Meanwhile, in stockpot, prepare the roux by melting 1 stick butter over low heat and slowly whisking in 1 c. flour until thick like a paste.
  3. Add cream and milk to the roux, whisking as you pour slowly. Bring to a boil, then reduce to a simmer.
  4. Add remaining contents of sautee pan, vegetable broth, and crabmeat to stockpot and simmer for 20 minutes.
  5. Serve warm with bread and a salad. Serves: 8-10.

Notes:

Original recipe was from 82 Queen, a restaurant in Charleston, SC. It called for 2 c. fish stock instead of vegetable broth, 1 lb. white crabmeat and 1/4 lb. crab roe instead of 1 1/4 lb. imitation crab, Tabasco instead of Texas Pete, sherry instead of shiraz, and used only 3 c. milk instead of 4.

Next time, I think I will use 1/3 c. celery, 1/3 c. carrots, and 1/3 c. onion instead of the above mixture, and I may blend it before adding to the rest of the soup so it’s a smoother consistency.