January 30, 2008

Souper Suppers.....Fresh & Fit

I’ve been trying to make super healthy meals recently because bathing suit season for me starts waaaaaaay early this year—Valentine’s Day to be exact. The Husband and I are taking a romantic mini-vacation to Playa del Carmen, Mexico, and if I’m not going to be tan when I get there, I may as well try to be thin. :)

Now I’m not one to “ohhh” and “ahhh” over diet food but this soup and salad combo was so pretty and tasty that I didn’t miss the extra calories at all. Now lets just hope that I can keep up this healthy eating for 2 more weeks……Wish me luck!

Crab and Veggie Salad with Carrot-Ginger Vinaigrette

Carrot-Ginger Vinaigrette
½ pound carrots (3 medium), chopped
1/8 cup water
¼ cup seasoned rice vinegar
3 tablespoons peeled fresh ginger, minced
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
1 shallot, chopped
1 tablespoon sherry
¼ cup peanut oil

In a blender, combine the carrot, water, vinegar, ginger, soy sauce, sesame oil, shallot and sherry and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.

Once the dressing is made, steam one bunch of King Grab Legs in a steamer basket fitted inside a large pot. Meanwhile prepare a salad by tossing romaine lettuce, halved cherry tomatoes, carrot ribbons (made with a vegetable peeler), sliced onions, currents and pine nuts together. Top the salads with crab meat and then dress the salad with a few tablespoons of the dressing.

Butternut Squash Soup

1 large butternut squash, peeled and cut into 1 inch chunks
1 Tablespoon extra virgin olive oil
1 large clove garlic, diced
1 large onion, diced
½ granny smith apple, peeled and diced
Salt and freshly cracked pepper
6 cups chicken stock (divided)

In a large pot heat the olive oil. Add the onion and garlic and cook until slightly translucent, about 5 minutes. Add the squash, apple and enough stock to cover and then bring to a simmer and cook until squash is tender (about 25 minutes). Once the squash is tender, place the soup in a blender and puree (work in batches if necessary). Return to pot and reheat. Add extra stock to reach desired consistency. Stir and season with salt and pepper and garnish with a tablespoon of minced red bell peppers and a clove of roasted garlic.

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