Maryland Crab Soup

Since I was a child, Maryland crab soup has been one of my favorite soups to eat.   They would have it every so often at the local grocery store in the hot soup bar and I would check for it every time I was there.  The spicy seafood taste was like nothing else I'd ever had and I fell in love with it.  A couple years ago I was craving this soup- I couldn't find it anywhere the way I remembered it in my Maryland grocery store.  So, I decided to make it on my own and realized that it's really not that hard to do.  I don't know if it's really an "authentic" Maryland crab soup recipe, but that's what I'm calling it.  Last night I cooked up a large batch for a warm winter dinner.  It is delicious and healthy, great as a meal on it's own or along side a sandwich.  If you are serving it for dinner, I recommend cheddar biscuits as a side dish.

Ingredients: (Makes 8 large servings)

4 cups seafood stock

4 cups chicken or beef stock

2 cups water

1/4 cup Worcestershire sauce

1/3 cup hot sauce

2 t sugar

2 carrots, diced (about a cup)

1 large or two small onions, diced

3 stalks celery, diced

1/3 lb green beans, sliced into 1 inch pieces (about 1 1/2 cups)

1 28 oz can diced tomatoes

1/2 cup frozen corn

1/2 cup frozen lima beans

2 T Old Bay seasoning

2 bay leaves

2 t salt

1 t black pepper

3 red potatoes, diced into 1/2 inch cubes

1 lb fresh crab meat

1/2 cup fresh parsley, chopped 

Directions:

Combine the stock, water, Worcestershire sauce, hot sauce, and sugar in a large soup pot and bring to a boil.  Meanwhile, chop up all of your veggies.  Once they are all chopped, add them to the pot along with the can of tomatoes, corn, lima beans, bay leaves, and Old Bay seasoning. (excluding potatoes)

Stir to combine and bring to a simmer for about 15 minutes.  Next, add the potatoes and bring back to a simmer.  Cover and let it cook for about 30 minutes until the potatoes are tender.  Add the crab meat to the pot.

Cook for about 10-15 minutes longer.  By now, the smell will be amazing!  Taste for salt and pepper, or more hot sauce.  Garnish with the fresh parsley.  Serve hot with cheddar biscuits on the side.

Stuffed Grape Leaves

Ever since Sean came home with some leftover stuffed grape leaves from a Greek restaurant, I had been craving more of them.  The marinated grape leaves are soft but sturdy enough to hold the filling- a lemony rice and fresh herb mixture.  Once they are rolled up into little packages, you simmer them in chicken broth for an hour.  They can be served warm, room temperature, or cold.  This dish does take some time and effort during the rolling process, but the grape leaves are so tasty in the end it is well worth it.  They are great as a snack, side dish, or party food!  We found the grape leaves at our local grocery store (nothing fancy) in a jar in the olive section.

Ingredients:

20-30 large marinated grape leaves (you may need to discard some of the leaves that are torn or too small to wrap the rice)

1 small onion (or half of a large onion) finely diced

2 cloves garlic, minced

1 T olive oil

1 cup jasmine rice

1 1/2 cups unsalted chicken broth

1 1/2 t salt

freshly ground black pepper

Juice of one lemon

1 t lemon zest

2 T chopped fresh dill

2 T chopped fresh mint

4 cups chicken broth (for simmering the stuffed grape leaves)

 

Directions:

In a sauce pan over medium, heat the oil and add the onion with 1/2 t salt.  Saute for about 5 minutes.  Add the garlic and continue to saute for 3 minutes longer.  Next, add the rice and mix it into the onion mixture, toasting for a couple minutes.  Mix in the herbs.  Pour in the 1 1/2 cups chicken broth and the additional salt.  Simmer for about 15 minutes or until the rice is cooked through and all of the liquid has been absorbed.  Add the lemon juice and lemon zest and stir until well combined.  Taste for more salt and add the some freshly ground black pepper.

Remove the grape leaves from the jar and select the largest ones with the least amount of tears.   Lay one flat and place about 1 to 1 1/2 tablespoons of the rice mixture in the center.  Fold the edges over, like you are wrapping a burrito and line a wide bottomed pot or pan with the rolls, seam side down.

Slowly pour in the remaining chicken broth until the grape leaves are barely covered.  You may not need the entire four cups depending on how shallow your grape leaves sit in the pan.  Bring to a simmer over medium-low heat, covered.  Once the grape leaves are simmering, turn the heat to low and continue to simmer for about one hour.  This takes all of the toughness out of the grape leaves and melds the flavors together.

Carefully remove the grape leaves from the pot to serve.  They are best warm or room temperature, but can also be served cold.  Keep in the refrigerator for up to a week.

Maple Almond Granola

I usually never buy real maple syrup... it's just SO expensive and there's no way around it.  Even when we go to the Highland County Maple Festival I've refrained from buying the freshly made syrup because I'm just too cheap.  But, with "free money" left to spend at Arganica from the Groupon I purchased, I decided to go for the splurge and ordered a pint of local maple syrup.  It's been amazing on pancakes, but I wanted to find some more uses for it, now that I actually have it available for once in my life.  First up: maple almond granola!

Ingredients:

4 cups rolled oats

1/2 cup wheat germ

1/2 cup ground flax seed

1 1/2 cups chopped or sliced almonds

1/3-1/2 cup real maple syrup (depending on how sweet you want the granola to be)

1/3 cup natural unsweetened peanut butter (or almond butter!)

1 T vegetable or canola oil

pinch of salt

1/2 t almond extract

1 cup dried fruit

Directions:

Preheat oven to 300 degrees F.  Combine the oats, wheat germ, flax, and almonds in a large bowl.  

In a small bowl, combine the peanut butter, maple syrup, and vegetable oil.  Microwave for 20 seconds and stir well.  The microwaving softens the peanut butter making it easier to mix together.  Add the pinch of salt and almond extract and stir to combine.  

Pour this mixture over the dry ingredients and mix with your hands until it is all evenly coated.  Spread the granola out over a large rimmed baking sheet, or two smaller ones.  You could alternatively use a casserole dish.

Place in the oven and bake for 10-15 minutes.  Stir.  Continue baking for 10 minute increments, stirring in between until it is all evenly golden and toasted. It should take about 40 minutes total, more or less.  Remove and cool.  See the color difference?

When it is cooled, mix in the dry fruit, and store in a sealed container or zip lock bag.  Enjoy for breakfast, for a snack, or even for dessert!

Apple-Curry Quinoa

This is my go-to recipe for quinoa as a side dish, and goes especially great with pork.  Apples and pork are a classic combo which is why I think this quinoa dish works so well with it.  The flavors of curry and mint add a unique twist, and the sweet agave nectar and crunchy almonds really round out the dish.  And best of all, it is healthy!  This is a really good alternative to your usual potato or rice side dish - it tastes great and everyone will be impressed by the amazing and fresh flavor combination.

Ingredients:

1 1/2 cups pre-rinsed quinoa

2 cups low-sodium chicken broth

1 t salt

2 T fresh lemon juice

1 T olive oil

1/4 t pepper

1 1/2 t curry powder

1/2 t cumin

1 T agave nectar or honey

2 T minced shallot

1/3 cup mint leaves, chopped

1 apple, diced into 1/2 inch pieces

1/4 cup chopped or sliced almonds

1/4 cup dried cranberries (optional)

Directions:

Bring the chicken broth and salt to a boil, and add quinoa.  Simmer, covered for 15-20 minutes until the liquid has been absorbed.  Fluff with a fork and leave covered until you are ready to add the rest of the ingredients.  In a small bowl, combine the lemon juice, oil, pepper, curry powder, cumin, agave nectar, and shallot.    Whisk this sauce together until it is well-incorporated.  

Pour over the quinoa and stir to combine.  Next, add the apple and mint, and finally the almonds and cranberries if using.  Mix well, taste for more salt, and serve hot or cold.