From My Carolina Home

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Summer Chilled Corn Crab Soup

A luncheon on a hot summer day needs something cold and delicious!  I had an idea for a cold crab and corn soup, and decided to try it out on my friends at a recent luncheon.  They pronounced it good, and I liked it too.  I gave DH a bowl for his lunch, and he decided to heat it up in the microwave.  He said it was good hot too!  So, here’s the recipe for a cold refresher in summer, and would do nicely hot for a fall harvest soup too.  And it is gluten free too, as two of my friends have that dietary requirement.

Corn Crab Summer Chilled Soup at From My Carolina Home

Gather your ingredients, and chop some onions.

Corn Crab Summer Chilled Soup at From My Carolina Home

Reserve 1/2 cup of corn kernels in a covered container for garnish, with chopped green onion.

Corn Crab Summer Chilled Soup at From My Carolina Home

Sauté 1/2 cup chopped onion and 2 cloves garlic in 1 teaspoon olive oil until soft and translucent, don’t brown.

Corn Crab Summer Chilled Soup at From My Carolina Home

Remove from heat and put in blender.

Corn Crab Summer Chilled Soup at From My Carolina Home

Add one can of corn with liquid, and blend until smooth, pulsing as needed to get larger bits pureed.

Corn Crab Summer Chilled Soup at From My Carolina Home

Add 1 cup half and half (I used fat free), salt and pepper, and blend again until well blended and fairly smooth.

Corn Crab Summer Chilled Soup at From My Carolina Home

Add a second can of corn with liquid, and pulse for a rough chop of the second can of corn.  Remove blender jar from the base, and add 1/4 cup whipping cream (optional, but really makes the soup creamy and delicious, substitute more half and half instead if you want a lower fat content) and 2 cans of drained crab meat. Stir lightly with a spoon.

Corn Crab Summer Chilled Soup at From My Carolina Home

Cover and refrigerate at least one hour or overnight.

Corn Crab Summer Chilled Soup at From My Carolina Home

At serving time, ladle into small bowls, garnish with reserved corn kernels, a bit of green onion, and a few drops of white truffle oil (if you like). Enjoy!

Corn Crab Summer Chilled Soup at From My Carolina Home

Summer Chilled Corn Crab Soup

1/2 cup chopped onion
2 cloves Garlic
1 tsp olive oil
2 cans 15-oz each whole kernel corn, divided, liquid reserved
1 cup half & half
1/4 cup whipping cream (optional)
salt and pepper to taste
2 6-oz cans lump crab meat
1 green onion chopped
Optional – few drops of white truffle oil

Reserve 1/2 cup of corn kernels in a covered container for garnish. Sauté onion and garlic in olive oil until soft and translucent, don’t brown. Remove from heat and put in blender. Add one can of corn with liquid, and blend until smooth, pulsing as needed to get larger bits pureed. Add half & half, salt and pepper, and blend again for 30 seconds or so, until well blended and fairly smooth. Add the other can of corn with liquid, and pulse for a rough chop of the second can of corn. Remove blender jar from the base, and add the whipping cream and the crab meat. Stir lightly with a spoon. Cover and refrigerate at least one hour or overnight. At serving time, ladle into small bowls, garnish with reserved corn kernels, a bit of green onion, and a few drops of white truffle oil (if you like). Enjoy!

Download the recipe – Corn Crab Soup

Summer Luncheon at From My Carolina Home

Do you enjoy chilled soups?

 

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Foodie Friday


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Squash Broccoli Casserole

Thanksgiving is coming up fast, and I am sure those of us in the US are getting our shopping lists ready and our tables set.   This really is my favorite holiday, in the thick of the holiday spirit with good food and family, football and friends.  My mother and I loved to cook together for this holiday.  Some things cannot be changed, though, we have to have turkey and dressing, and jellied cranberry sauce that shows the imprint of the can on the side.  We might change the dressing/stuffing recipe from year to year, make a pumpkin cake roll for dessert instead of pie, but the thing we liked to mess with most was the side dish.  Few usually care about the vegetable, so why not make it more memorable.  Steamed broccoli will do if we run out of time, but where’s the fun in that?  A few weeks ago I was in the kitchen with some inspiration, and made this dish.  It was a hit with the dinner party that weekend, and I thought the perfect time to show it to you was right before Thanksgiving. You know, it would make a great vegetarian entree too.

Winter Veggie Side Dish Casserole at From My Carolina Home

Begin by gathering the ingredients.  Have I ever told you that this is called setting up a mis-en-place?  It is so you have everything at hand when you begin.

Winter Veggie Side Dish Casserole at From My Carolina Home

Split the squash in half length-wise, remove the seeds, and place cut side down in a roasting pan. Roast the spaghetti squash at 350 degrees for one hour, then let cool for a bit so you can handle it. Rake the pulp into a bowl with a fork.

Winter Veggie Side Dish Casserole at From My Carolina Home

Saute onion and leek in a pan with olive oil until translucent.

Winter Veggie Side Dish Casserole at From My Carolina Home

Chop cooked broccoli, I sometimes use the leftovers from another meal.

Winter Veggie Side Dish Casserole at From My Carolina Home

Mix egg with ricotta in a bowl.

Winter Veggie Side Dish Casserole at From My Carolina Home

Add salt, pepper, and the sauteed onions and leeks.

Winter Veggie Side Dish Casserole at From My Carolina Home

Mix until well incorporated.

Winter Veggie Side Dish Casserole at From My Carolina Home

Add squash and broccoli and mix well.

Winter Veggie Side Dish Casserole at From My Carolina Home

Pour into a baking dish, top with cheeses.  If you want to make it a day ahead, refrigerate at this point.  Let it come back to room temperature before proceeding, or put the casserole in a cold oven and add some time to the baking to allow for the oven warm up.

Winter Veggie Side Dish Casserole at From My Carolina Home

Bake 35 to 45 minutes, or until casserole is bubbly and cheeses are lightly browned and melty. Guests dug into this so fast I almost didn’t get a finish photo!

Winter Veggie Side Dish Casserole at From My Carolina Home

Yum!  It was definitely a hit, and would work wonderfully for Thanksgiving.

Spaghetti Squash Broccoli Casserole

1 3-lb to 3-1/2-lb spaghetti squash
1/4 cup chopped onion
1 large leek
1 tablespoon olive oil
15 oz ricotta cheese
1 large egg
1 teaspoon each salt and pepper
1 cup cooked chopped broccoli
4 oz grated Mozzarella cheese
2 oz grated Parmesan cheese

Split the squash in half length-wise, remove the seeds, and place cut side down in a roasting pan. Roast the spaghetti squash at 350 degrees for one hour, then let cool for a bit so you can handle it. Rake the pulp into a bowl with a fork. Saute onion and leek in a pan with olive oil until translucent. Mix egg with ricotta. Add salt, pepper, onions and leeks. Mix until well incorporated. Add squash and broccoli and mix well. Pour into a baking dish, top with cheeses. Bake 35 to 45 minutes, or until casserole is bubbly and cheeses are lightly browned and melty. Enjoy!

Winter Veggie Side Dish Casserole at From My Carolina Home

Download the pdf recipe – Squash Broccoli Casserole

One more thing, my turkey is in the refrigerator defrosting since Saturday. I’ll be brining it again this year. If you’d like to see how that is done, I posted it last November. Click on How to Brine and Bake a Moist Succulent Turkey. You need to get the turkey defrosted by Wednesday to start, it usually takes 4-5 days in the refrigerator to slowly defrost.  If you don’t have that kind of time, give it a head start on your counter for about 12 hours first, then finish in the frig.

What do you have as your vegetable dish with your holiday dinner?

 

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