Recipe: Winter Crab Bisque

One of the best things about this recipe is that it uses up the leftover Crab Dip that I had from our family’s Thanksgiving dinner this past weekend.  Crab Dip is a thing of beauty…. thick, creamy, and so very decadent.  The hard part comes when the entire recipe isn’t eaten and you have to find something that is equally delicious in which to use all that fabulous crab… and this, in my opinion, is it!WinterCrabBisque

I started my Winter Crab Bisque by making the soup base.  I diced half an onion and sauteed it in a bit of olive oil.  I then diced 3/4 of a butternut squash (about 4 cups) and one large sweet potato and added them to the large stock pot, turning the heat to medium to start a simmer.  Quickly adding equal parts chicken stock and white wine, I gave the vegetables time to cook on a low boil until everything was soft.  I had chosen to use marjoram, some fresh rosemary, and pepper for my seasoning, so added these to the cooking vegetables so the flavors would combine.

Once the vegetables were soft (almost “falling apart” soft), I used a stick blender to thoroughly mash everything until smooth. The soup was still very warm at this point, so I turned off the heat and added the cold leftover crab dip.  NOTE: My Crab Dip recipe couldn’t be easier… it comes from my cousin, Kris, and it’s as easy as warming 1 stick of butter and 1 block of cream cheese in a double boiler, then adding 1 lb crabmeat and seasoning with Old Bay and parsley.  

After adding the cold crab dip, I simply folded the soup over the dip until everything came to the same temperature and combined nicely.  The crab dip had already been seasoned with Old Bay and parsley, so this was a lovely addition to the winter vegetables in the soup, coming together to make a thick and hearty bisque that could warm the coldest hearts on a winters day.

One extra note on the crab dip: my official recipe from Kris says to use Lump crab meat, but the cost was about to make me choke, so I substituted claw meat, which was half the cost of the lump crab meat.  I was pleased with the results, but I was also serving a bunch of guys who don’t mind the difference.  If you’re trying to impress, the lump crab meat is definitely more “perfect”, but I tend to lean more toward something that’s less costly if I’m mixing it into other ingredients.

I do hope you’ll try this simple, yet elegant dish.  I made it in under an hour this morning and am very happy with the results.  If you’re looking for a delicious bisque recipe that isn’t going to send you running to the store for new/unique ingredients, this is a great option!  Enjoy!

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Crock Pot Recipe: Tuscan Chicken and Sausage Stew

I love using my crock pot.  Having a slow cooker can help you make a lovely, healthy meal any night of the week.  All it takes is a little thought beforehand and a few minutes in the morning before you leave the house (or start working from home).  This was a recipe that I thought looked particularly yummy, but the ingredients needed to be changed out before I could make it for my family.  I know that they balk at large pieces of mushroom or the texture of artichoke hearts, so I did some substituting and came up with a version that worked well for me.

Since I started with an actual recipe (thanks to Weight Watchers for the inspiration) so the ingredients are much more accurate that I typically offer on my blog.  I used “The Force” for this recipe, but vaulted from the actual recipe, so I’ll be kind today and share it with you that way.

Ingredients:TuscanChickenSausageStewMB

  • 8 small chicken thighs, skinless and boneless, cut into 2″ cubes
  • 1 package Turkey Polska Kielbasa, cut into 2″ chunks
  • 1 cup, chopped Onions, raw
  • 1/2 cup Chicken broth, canned, low sodium
  • 1/2 cup James River Cellars Montpelier Wine – you could use a nice Chardonnay, if you prefer
  • 1 cup, cubes, all varieties Squash, winter type, baked, no fat or sugar added in cooking, butternut
  • 1 cup, sliced Pepper, raw
  • 4 cloves Garlic, raw
  • 3 tsp, leaves Spices, oregano, dried
  • 1 tbsp Spices, rosemary, dried
  • 2T cornstarch, if needed for thickening

In true “not originally mine” style, here are the steps to follow when you make this recipe, using the ingredients I’ve used in my own swap.

Instructions

  1. Chop onion and butternut squash into chunks – place on the bottom of a crock pot.
  2. Collect the thighs and sausage that you’ve already cut into 2″ chunks and layer them on top of the onions/squash
  3. Layer peppers (in a variety of colors) on top of meats, then top with spices.
  4. Add broth and wine.
  5. Cover and cook until chicken is tender and vegetables are cooked through, 4-5 hours on high or 8-10 hours on low.
  6. If you want to thicken the broth at the end, whisk 2T of cornstarch with some of the cooking liquid (in a separate cup) until there are no lumps, then return it to the pot and allow the broth to thicken.
  7. Serve over polenta (which my family doesn’t like) or mashed potatoes (which my family *does* like).

I’ve been trying to be better about using a “recipe builder” application (for my iPad) so that I know the actual nutrition analysis of my recipes.  I got a FitBit Flex from my husband for Christmas this year, so I’m coupling that with the (free) MyFitnessPal app to get a better handle on my own health.  To that end, I’m working to make better choices with regards to the foods that I make.  This stew actually makes six servings, with the following nutritional information:  Calories 302, Total Fat 14g, Saturated 3.9g, Polyunsat.  2.9g, Monounsat. 5.4g, Cholesterol 80mg, Sodium 903mg, Total Carbs 16g, Dietary Fiber 2.5g, Sugar 2.8g, Protein 25g, Vitamin A 129mcg, Vitamin C 20mg, Calcium 51mg, and Iron 3.3mg.

I hope you’ll consider playing around with this recipe.  I really loved it, and had it for the next few meals before it was gone.  At only 302 calories, it seemed reasonable and tasty at the same time.  Enjoy!

Recipe: Butternut Squash Crab Bisque

I know it’s not quite the end of the summer, but butternut squash seems to  be showing up more often in my local grocery store.  In its honor, I thought this might be a great way to highlight the need to purchase said vegetable.
Honestly, my favorite way to use butternut squash is to make baked “french fries” out of it, but my second favorite use is in this delicious soup.   While it’s a hearty soup, the flavor becomes more decadent with the addition of crab.  A lovely simple supper when paired with some warm crusty bread… this makes a great meal for a stormy night.
Try it sometime and let me know what you think!

 

Butternut Squash Crab Bisque (with Vidal Blanc wine)

½ onion, diced

1t olive oil

1 ½ c Vidal Blanc ( or your favorite semi-dry white wine)

1 ½ c chicken or vegetable stock (or water with 2 bouillon packets)

1 butternut squash (peeled and cubed, approximately 4 cups)

1t dried marjoram

1 t Old Bay seasonings

Cracked black pepper, to taste

½ recipe Crab Dip **

  1.  In large saucepan, sauté onions in oil until translucent.  Add liquid, squash and seasonings to onions. Bring to a boil and cook 20 minutes or until squash is very tender.
  2. Puree squash in pan with stick blender (can also use blender or food processor in batches) until smooth.
  3. Add crab dip and heat through but do not allow to boil.

Note:  This recipe can be a tad sweet.  Feel free to add more Old Bay or some Tabasco for a bit of heat.

**Crab Dip Recipe:

1 block cream cheese

1 stick butter

1 lb crab meat (I prefer lump crabmeat)

1T parsley

1t Old Bay seasoning (to taste)

  1. Melt in butter and cream cheese slowly in double boiler.
  2. Add remaining ingredients and serve warm with crackers.
  3. I like to heat this in the oven for 20 minutes to get it a bit bubbly.