Not your average soup and salad!

Monica says:

Today was the first snowfall of the season where we live!

I must admit, even though I was secretly hoping that we might skip winter weather all together, it did look beautiful while it was falling!

So since we are working on delivering great soup recipes this month, the soup that I chose for this week is a home run!

As I was going through my recipes this Cream of Crab soup popped out and I just knew that I had to make it…crab is a favorite of ours IN anything, ON anything, and WITH anything!

So I had a handwritten piece of paper, torn on one edge, folded and creased….but I was able to track down the original recipe online.

It just so happens that this recipe won the “Grand Prize” in the Soup Division of the Annual National Hard Crab Derby in Crisfield, Maryland, on Labor Day weekend of each year. So since it was the winner in 2000, I just had to replicate it!

Turns out, that the recipe is gluten free!

The only thing that I changed was instead of using cornstarch, I used 1 T of arrowroot starch in ½ cup of  water to thicken the soup.

Yep, that was it!

And let me say, this soup is a full fat dinner or lunch…no skimping here! And surely not for the lactose intolerant, unless Lactaid tabs work for you!

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So here is the recipe, credited to Ms. Char Ann Smith…great job, Ms. Smith!

Award Winning Maryland Cream of Crab Soup

INGREDIENTS

1 pint whole milk

1 quart half-and-half

2 pints heavy whipping cream

1 lb jumbo lump crab meat (only from Maryland will do!)

1 tablespoon fresh parsley, chopped

3 teaspoons Old Bay Seasoning

1⁄4 cup butter

1⁄2 teaspoon salt

1⁄8 teaspoon pepper

cornstarch

water

dry sherry, to taste

 

DIRECTIONS

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.

To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste.

That’s how we do it in Maryland!

© Char Ann Smith of Bishopville, MD

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To go along with the cream of crab soup, I decided to make a salad with some great ingredients that I had in my fridge.

I wanted it to be fresh and have a lot of texture.

Here’s what I came up with!

Roasted Squash with Beets, Spinach, and Feta

INGREDIENTS

2 acorn squashes, peeled and cut into bite-size pieces (you can use any squash you choose)

4 organic beets, roasted and cut into bite-size pieces

Bed of organic baby spinach (or greens of your choice)

1 (15 oz) can of cannellini beans, drained and rinsed

Pomegranate seeds

Salt and pepper to taste

Feta cheese crumbles for garnish

Dressing:

¼ cup orange juice (from the carton or freshly squeezed)

⅓ cup extra virgin olive oil

DIRECTIONS

Preheat the oven to 400˚ and when ready, roast acorn squash with olive oil, a sprinkle of Autumn Harvest spice blend from Calicutts (or pumpkin pie spice), salt and pepper for approximately 40 minutes or until tender. Turn halfway during roasting.

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Whisk the dressing for the salad and set aside.

When the squash is done, cool slightly and then begin assembling the salad.

Place a bed of organic baby spinach in the bottom of a bowl, top with roasted squash (it smells amazing), organic beets, pomegranate seeds, salt (not too much, since the feta cheese is salty), and pepper.

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Drizzle with orange/oil dressing.

Garnish with feta cheese.

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© 2016, Monica of glutenfreedoubletalk whisks

Oh, so delightful!

So soup and salad definitely warmed up our night!

 

How about you? Soup and salad?

Enjoy!

© 2016, Monica of glutenfreedoubletalk

 

 

 

 

 

 

 

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Happy 239th birthday, America!

Monica and Daria say:

It’s Independence Day!

Yay for America!

We attended a family get-together yesterday and were so happy with the results of our red, white, and blue fruit salad!

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Several guests at the party asked “Who made the quinoa salad? It’s so delicious!” And many thanked us for bringing such a nutritious addition to the picnic!

We certainly can’t take all of the credit, though. We found the recipe through Pinterest!

Make the quinoa (takes a mere 15 minutes); cut up your strawberries, prepare raspberries, blackberries, blueberries; chop some fresh mint and basil; and prepare the citrus dressing!

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The only thing that we did differently was to use fresh slivered almonds that we toasted with some cinnamon, rather than the Blue Diamond Honey Roasted Cinnamon Almonds, used by two peas.

The dressing is what really pulls the whole salad together! It’s just bursting with citrus flavor! What a delight!

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And regarding the dressing, we used Raw Unfiltered Honey. And of course, we doubled the recipe just knowing that it would be a hit!

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So many thanks to two peas & their pod for posting the recipe for this salad! Your pictures are amazing, too!

We were so busy tasting this salad that we only took a few pics!

For more Fourth of July recipes see our previous Happy Birthday, America! post  and Our salads were a hit! from 2014!

So enjoy our country’s birthday celebration!

Long may our proud American flag fly!

© 2015, Monica & Daria of glutenfreedoubletalk

I love zucchini!

Monica says:

I happened to come across a Martha Stewart video featuring quinoa and of course, I had to watch it! So happy I did!

It features not only quinoa, but also zucchini, which is so abundant right now and did I tell you?

I. Love. Zucchini.

So take a quick look and see what  you think!

Zucchini and Quinoa Salad….did I say delicious?

The one thing that I did differently was to base my salad on 2 servings, since I had this little delight in my cupboard!

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 And did you notice something in the upper right-hand corner??

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Cooks in 8 minutes!! Yes, that will help! Thanks, Keen One Quinoa!

So I did everything that the host did except for toasting the pistachios….I just chopped mine after shelling them.

Amazing!

Packed with protein and full of flavor, this salad is definitely going in my “Favorites” file!

Just feast your eyes upon this…

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Thanks, Shira Bocar and Eat Clean videos!

 

© 2014, Monica of glutenfreedoubletalk

 

 

Our salads were a hit!

Monica says:

Just wanted to share a few pictures and links for recipes from our salad offerings yesterday at our picnic! Our main protein was my husband’s famous chicken on the grill which was simply wonderful, too!

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Everyone gave rave reviews for these veggie delights and I was thrilled to be able to boost everyone’s nutritional intake for the day….rather than the traditional picnic fare!

Let’s start with a salad that I saw in Better Homes and Gardens magazine while at the hairdresser’s!

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It was super easy and could even be easier if you used a bag of frozen sweet corn (obviously, thawed); you would eliminate any silk that you tried so hard to remove, but when stirring the salad, you see that some still sneaked in! Oh well….

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http://www.bhg.com/recipe/corn-peach-salad/

Same source for this mouth-watering salad….Better Homes and Gardens…..this time got a link to it in my BHG email newsletter that I receive daily.

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This salad was so refreshing and had a nostalgic taste for me and my sisters. Our grandmother used to make a salad that featured fresh dill, like this one. It had such a lovely taste! And topping it with a little feta just added another dimension!

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http://www.bhg.com/recipe/cucumber-honeydew-salad-with-feta/

We love asparagus in our house and when I caught this recipe on the Leafy Cauldron blog, I had to see if I could replicate it! Oh my….it was so unusual and delicious! A marriage between fresh tarragon and fresh mint made this salad amazing…..

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http://leafycauldron.net/2014/05/28/fresh-asparagus-salad/

Another salad that is a must-have when we get together is your basic (and did I say fabulous?) Italian Tomato salad! This one is just from scratch….from my head you might say!

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I cut about a dozen fresh tomatoes “on the vine” (that’s how they are advertised in the store) into small bite-sized pieces and sprinkled salt and pepper on them. Then I peeled and cut one medium-sized onion into slivers and added it to the tomatoes. I seasoned it with ¼ cup of virgin olive oil, 1 T dried oregano, and fresh basil (about 6 leaves chopped). I marinated it for several hours at room temperature on the counter.

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This tomato salad was served with fresh Italian bread to sop up the goodness! Of course, I didn’t eat the bread, as it was for “regular people” as we refer to them!

Finally, as promised, here is a picture of our gluten-free blueberry cobbler with homemade whipped cream and fresh strawberries….what a way to end the day and make your tummy so happy when viewing fireworks!

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Hope everyone enjoyed their Independence Day celebrations!

© 2014, Monica of glutenfreedoubletalk

Are you ready for a protein-packed salad?

Monica (mom) says:

As a little girl, I remember eating a lot of salads. My mom always served salad at the end of our dinner.

Yes, in those days, we ate our salad at the end of our meal. It was a great way to marry your bread with your oil and vinegar. What is better than dipping Italian bread into salad dressing?

Well, for celiac disease sufferers, salad is awesome, but must not include traditional Italian bread! Don’t know about you, but I still have not found a gluten-free Italian bread that satisfies my fond memory of the crusty outside and airy inside of traditional Italian bread.

I’m still looking….

And speaking of looking….I am always on the lookout for new recipes, and I was thrilled to find this salad! And it uses my favorite bean….the Italian cannellini bean! Creamy and white…it almost melts in your mouth!

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Thank you to Healthy Recipe Ecstasy for sharing their adaptation from Bon Appetit magazine!

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The recipe is super simple and all you need to do is place all of the ingredients in a bowl and mix them together!

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It is so delicious and packed with protein….hope you try it and most of all, enjoy it!

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This salad serves four people….or if you’re like me, just one!!

White Bean Salad with Pomegranate and Parsley

Ingredients

1 15-ounce can cannellini (white kidney) beans, rinsed and drained

⅔ cup pomegranate seeds

¼ cup thinly sliced scallions (white and green pieces)

2 ½  tablespoons fresh lemon juice

2 tablespoons chopped fresh flat-leaf Italian parsley leaves

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

Sugar-snap pea salad…..in a snap!

Monica and Daria say:

Want an easy summer salad to take to your next get-together?

You are in luck!

This salad of fresh sugar-snap peas can be made in minutes!

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Sugar-snap peas have a high content of dietary fiber, are an excellent source of folic acid, and have more vitamin K than shelled peas. Best of all, fresh pods have more than 150% of vitamin C than fresh garden peas and are rich in many minerals and nutrients.

So, here’s how to prep the salad!

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Just get a pound of fresh sugar-snap peas and wash them in cold water and pat dry. Then trim the stem and remove the stringy fiber from each end. Place all cleaned snap-peas in a serving dish. You can sometimes find a nice big bag of sugar snap-peas in your grocery aisle….just check the date for freshness!

Next, wash some red grape tomatoes and some yellow cherry tomatoes. Pat dry and add to salad. If you have a small red onion, you can chop this and add to salad now. We omit this due to the fact that we cannot seem to digest raw red onions in our household!

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Then add some herbs….We love basil and oregano. We used dry herbs in this salad because we didn’t plant ours yet! We also added some garlic powder (you can use some fresh minced garlic) and kosher salt and pepper.

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Last for the dressing….We drizzled extra virgin olive oil on the salad and then squeezed one half of a fresh lemon. Toss it all together!

Done!

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It’s so pretty and nutritious!

Enjoy ❤

© 2014, Monica & Daria of glutenfreedoubletalk