Posted on 02/17/2017 4:50:33 PM PST by Jamestown1630
I attended a funeral recently where the repast included an amazing Cream of Crab Soup, and I wanted to find a recipe. Since I'm a Marylander and love their crabcakes, Phillips is my first go-to for 'crab anything'. On their website, I found Shirley Phillips' recipe:
http://www.phillipsfoods.com/recipe/shirley%e2%80%b0uss-original-cream-of-crab-soup/
When you are taking care of a sick person who is trying to get his appetite back, you often wind up cooking things you don't normally eat; and instead of cooking double meals all the time you just wind up throwing in the towel and grabbing whatever you can here and there. Since Thanksgiving, I've gained 5 pounds!
It was time to go back to low-carbing, but I was tired of the things I'd been making. One thing that will always tempt me when I'm trying to diet is Mexican Food, and I found this recipe that looks very good, for a low-carb 'Taco' Casserole:
http://www.foodjazzrecipes.com/best-low-carb-taco-bake-recipe/
I also found a great recipe website called 'The Wolfe Pit'. It's not just low-carb, it has tons of good recipes of all kinds - but the recipes that are low carb look great. I love biscuits-and-gravy, and Larry Wolfe seems to have figured this out, using almond flour to make his biscuits:
http://www.thewolfepit.com/2016/04/biscuits-and-gravy-low-carb-recipe.html
-JT
I can get fish like crazy ... and shrimp, seven spot shrimp. But crab is mighty hard to find. I could probably drive around.
Oh, I love fresh limas!
I just bought a bottle of celery seed. It’s good in salad dressing! Just like you’d added a fresh stalk!
I hope everyone in CA will be ok. We haven’t gotten a lot of news the last few days about the dam/spillway issues, but tonight the news said that people in the path need to be aware of possible further evacuations.
Now that I’ve retired, i sometimes make a fresh Trader Joe’s Garlic Naan with Hummus and Kalamata olives, my fav!
Speaking of Chef John, I've now made my second batch of creme fraiche.
Youtube Chef John's Creme Fraiche
I got a real bargain on a bunch of heavy cream, 6 pints for $6. I had to fight for it, lucky I sent my daughter to the store with screen captures of the sale that week and orders to get a rain check if sold out. The sale ticket was off their web page but since I had the screen capture for how it was the previous day and that week's sale wasn't over yet, they had to honor it. It was back up to about $3.29 a pint.
Checked the price and see the store brand quart is on sale for $3.99 which is a good price but I don't need any more yet and it's really for special stuff because it's so rich.
I made scallops gratin with my creme fraiche among other things and used some heavy cream for bay scallop chowder. Ir was heavenly tearing a toasted slice of french bread in half lengthwise and dipping it in the scallop/chicken broth/creme fraiche juice. I didn't have any of the shallower ramekins (for creme brulee) which would have worked better and couldn't use white wine because of daughter.
Scallop Gratin - Chef John - Youtube
That crab soup looks delightful but very expensive for quality crab meat here, and 2 pounds is extra generous. I use the fake stuff.
I've been looking at using Cream of Shrimp soup as a base for some kind of shrimp bisque, doctor it up with some creme fraiche, some Old Bay, fresh herb of some kind if I have it which I usually don't. There was a recipe recently for something like that on Just a Pinch website only I would change a couple things.
Yes, on a new recipe I go very sparingly with herbs and seasonings and I forgot she used cr of chicken instead of cr of shrimp. I'd use at least one can of cr of shrimp soup (got a couple on sale a couple weeks ago).
Speaking of crab, I'm crazy about Long John Silver's Crab Cakes. I love the clams, too, but can't chew them with my bad teeth.
Glad you are back JT. I don't hang around long these days.
Try some of that Alfredo on top of spaghetti squash or spiralized zucchini.
I like spaghetti squash just with butter and Parmesan on top; but I think some sturdier veggies, just quickly blanched, could handle the Alfredo.
Baltimore shrimp is easy and low carb.
One sweet onion cut into rings. One pound of shrimp.
Steam the shrimp and onions with old bay season.
This only takes a couple of minutes for the shrimp to pink and firm up. Pour (not dip, pour) into melted butter and eat.
I did not say low fat!
I miss your tag I LOVE BULL MARKETS. Chode posted a tagline compilation thread - I have it - years ago, it’s a blast.
[BunnySlippers made her bones trading stock, for the noobs]
Yaelle, if you are close with a deli - everybody should be - you can take a Jicama over and have them slice it on their Hobarts, paper thin, thick, whatever. Perfect, and takes them only a few minutes.
For those who have yet to trip over a Jicama, it’s a large (softball and larger) root that is ultra crispy, with the taste between apple and potato and pear, very juicy. Almost like a giant water chestnut, though not quite as dense.
Makes a sub sandwich crispy, juicy and nutritious.
That’s what we do, too. Works almost as good as the real thing, in tuna salad sammiches!
Hi, Aliska! I’m so glad to see you back :-)
-JT
Newly retired from the stock market ... 40 years or so! I’m exhausted.
But having lots and lots of problems getting them to give me my social security ... but especially my Medicare. i’m gonna go over there on Tuesday and yell at them.
Thanks, I’ve been having too many intimate dinners for two with just me showing up. I need to cut the carbs.
Be sure and click for sound
http://cutetropolis.com/2017/02/17/sleeping-puppy-sings-in-sleep/?ref=ttl
Not low-fat, but perfectly low-carb!
I think I’d eat anything with ‘Old Bay’ seasoning in it.
LOL!
Personality is what matters! and you’ve obviously got it :-)
That’s precious. I wonder if he’s dreaming, or responding unconsciously to the sounds in the background...
One of the comments said, “He’s dreaming he’s Pawvaroti”.
With that - G’nite, all!
Ooh, great story. I know you felt so sophisticated. Hope you are not in any danger zone.
Maybe Whole Foods or Bristol? Does Bristol Farms still exist?
I only use the seeds for my cream of tomato soup and German Potato salad. I saw in the seed catalog you can buy some leafy type celery (no stalks). I was amazed to see a video of a back woods Serbian cook, and she went outside and cut some of that leafy celery and fresh mint for her style of stuffed red peppers.
They cook on hot coals, amazing to watch some of the videos. The channel is AlmazanKitchen and it's best beans and sausage. I just drool at some of the things she makes using clay cookware and hot coals for hours and hours.
There's a couple recipes for family secret ham and bean soup as well as just ham and bean soup.
Speaking of dry lima beans, my Jewish girlfriend's mother used to make beef brisket and beans with those dried white limas or butter beans. Also an old boss made some yummy baked beans with them, soaked and cooked, bacon, the stuff you put on homemade pork and beans. So I have cooked with those dry limas but have to improvile if I do it again.
Oh, Chef Buck (another yt channel) is really cool, makes some neat stuff. He uses too much garlic and spices for my taste, but I like his ideas and style.
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