This Week: Crab Soup, and some new Low-Carb recipes.
I want to thank Yaelle and CottonBall for taking over while I was on nurse duty – you both did a great job!
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
Welcome Back!
Welcome back JT! Glad your patient is doing much better. That soup reminds me of when my mother & I would go to Charleston for Spoleto & one of the big churches would serve lunches & their crab soup was so delicious. I would also order
a pimento cheese sandwich to go w/ it. I loved the old guys who would walk around with bottles of sherry & ask if you wanted a splash in your soup. Great memories.
That soup looks mighty fine!
When I get home I’d like to make some large lima bean soup. I have the lima’s and ham and chicken broth and carrots and onion and garlic. Are there any other ingredients that would add flavor to the soup? No tomatoes nopa nopa nopa. Oh, and I also add a dash of Tabasco to it.
You’re very welcome. It was a lot of fun. Your group is amazing!
You’re welcome; it was fun. Glad you are back!
Some carbs are good for low carb eating: veggies! I am on a Yuge roasted veggie kick right now. Every other day I fill at least one cookie sheet lined with silicone sheet with chopped something or other. A little olive oil and sea salt and into a 400 degree oven until there’s a tiny bit of char. In my oven, on bake, rack more than halfway down, it’s about 25-30 minutes depending on the veggies. Eaten fresh and warm from the oven or cooled and used in a salad, they are practically candy to me.
The simplest (and cheapest) veggies work so well. I like to use one veggie at a time, buy a mess of them and do the whole tray. I don’t want to worry about different cook times for different veggies. Slice a cabbage into little wedges. Or chop radishes in half. Sweet potatoes. Sliced onions. You almost can’t go wrong. I did turnips, fresh carrots (the ones that are sold with their tops on - they are soooooo much better), and yellow beets this week.
All caramelized into deliciousness.
All carb, all healthy!
Welcome back!
Yaelle and CottonBall did an amazing job of putting together the Cooking Tread.
I sincerely appreciate the time and effort put in to this wonderful thread... I’m looking forward to making your crab soup recipe.
My husband and I had she-crab soup at the restaurant we went to for St. Valentine’s Day. It is my favorite but so hard to find outside the low country of SC.
I was surprised to find a restaurant that served it in Raleigh and even more surprised that was as good as any we have eaten in Charleston.
I’m in Maryland too. Love Philip’s Crab imperial recipe.
Harris teeter makes a Lobster Bisque to die for. It’s the basics of Philip’s Crab but adds Lobster,some tomato paste, onion, celery, potato, garlic, rosemary, thyme, chive, cayenne, white pepper and salt.
Someday I sooo going to play with this!!!