November 5, 2024

Ginger Orange Squash Soup with Crabcakes

January 13, 2015 by

Soup-Palooza 2015 continues!   Have you been enjoying any soups with your loved ones?  This week we’ve had Chicken Noodle (gluten-free), Mediterranean Fish Soup, Dana’s Tom Kha Gai soup, and this one…Ginger Orange Squash Soup with Crabcakes.

Oh! My!  The combination of fresh orange and gingery goodness with the saltiness of the crabcakes…just delicious!  I perused quite a few crabcake recipes (since I didn’t have one of my own) and have included links (down below!) to two gluten-free/paleo recipes. Perhaps you have your own incredible crabcake recipe (share, please!) or you could even serve these with some of the delicious frozen ones available in your grocery store.  Whichever direction you decide to go…just do it ‘cause this flavor combination is not to be missed! Enjoy!

2015-01-09 20.53.35

Ginger-Orange Squash Soup with Crabcakes

ingredients:

soup

1 large butternut squash (3#), peeled and seeded, cut into 2″ cubes
1-2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 large sweet onion, chopped small
1 tablespoon extra-virgin olive oil
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
1 orange, zested and squeezed (about 1 cup juice) —set zest aside
2 quarts chicken stock
1 cup water
sea salt and freshly ground pepper, to taste
fresh greens (baby spinach, kale, arugula), sliced thinly

crabcakes

http://blogs.prevention.com/living-well-gluten-free/2013/03/06/gluten-free-crabcakes/

http://nomnompaleo.com/post/3635746431/paleo-krabby-patties

directions:

  • preheat oven to 400
  • line large baking sheet with parchment paper
  • use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet
  • roast until just beginning to brown, about 20 minutes; remove, set aside

meanwhile…

  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or ‘til softened and translucent)
  • add ginger and garlic and continue to cook for 1 minute stirring constantly
  • add roasted squash, orange juice, chicken stock and water
  • bring to a boil, reduce heat and simmer until squash is tender, 15-20 minutes
  • remove about 1 cup of squash to serve in bowls
  • using an immersion blender**, puree soup until smooth
  • season with salt and pepper; stir in orange zest
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup
  • serve topped with crabcake(s)

**also can be pureed in a standard blender being very careful and pureeing in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , ,

GCH:What’s on Your Plate? – Eat Your Greens

December 7, 2012 by

EAT YOUR GREENS

by Renee Porter Sullivan, CHt

Popeye-With-Spinach-The-Belgravia-Centre

_________

Ingredients

1 quart Filtered Water
1/4 tsp. Unrefined Sea Salt or Real Salt
1-2 Bunches Kale, Chard, Spinach, Collards, Mustard, or Turnip greens
Cool Filtered Water plus 1 tray of ice cubes to cool greens
Dressing Options:
Olive oil and lemon juice
Vinaigrette
Tahini or peanut dressing 
Your choice of Gluten-Free, Sugar-Free dressing be creative and experiment!
 

Cooking Instructions

 

  1. Bring the water and salt to a boil in a large pot.  Stainless Steel is best in this case. If you have a smaller size pot, cook the greens in two batches
  2. Wash the greens well.  Run your fingers down the leaves and stems to make certain there is no sand left on the greens.  It only takes a little remaining sand to ruin some really great food.
  3. Hold on to the bottom of the stem firmly and run your circled fingers backward down the stem to remove the tough stem from the leaves of the greens.  If you would be more comfortable trimming the stem away with a knife, that works too.
  4. Tear the leaves into large pieces. The leaves can be cooked whole and cut later as well.  Either way will work fine.
  5. Immerse the  greens in boiling water. Boil uncovered over medium-high heat. The greens will cook in 3-7 minutes.  Chard and Spinach take less time to cook than Collards or other more hardy greens, stir the greens and continue cooking until tender and vibrant green.
  6. When the greens are done, remove them from the pot and plunge them in ice water to stop the cooking.
  7. Toss with Extra Virgin Olive Oil and a squeeze of fresh lemon juice. This is my favorite way to have greens.  Plain and simple.  Bursting with vitamins and fiber.  Or, experiment with your favorite gluten-free dressing combination.
  8. Refrigerate the left overs in glass or stainless steel.  Use within 3 Days.

Variations:

You can use these green leaves whole for Gluten Free Roll-ups. Collards work really well for this because of their size and strength. Cook the leaves whole without removing the stems.  Just cut off the tough bottom section. Omit the dressing and place 2-3 tablespoons chicken, tuna or egg salad, a meat ball, or sliced steak on each leaf.  Fold in the sides, roll up the Package, secure with a toothpick.  Chill if desired and serve.  Be creative and add colorful blanched vegetables to the mix like red bell peppers, or sun dried tomatoes, onions, anything at all.  These rolls can even be sliced and served for snacks.  

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , , ,