Spiced Butternut Soup with Crab
Reprinted from Prevention.com
Time to prepare: 15 minutes
Servings: 4 (5 cups total)
Ingredients:
• 4 cups roasted butternut squash
(see recipe below)
• 3 cups low-sodium chicken broth
• ¼ cup whole milk
• ½ tsp ground cumin
• Pinch of freshly ground nutmeg
• Dash of hot pepper sauce
• ¼ tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 6 ounces cooked lump crabmeat
Combine squash, broth, milk, cumin, nutmeg, and hot pepper sauce in blender (or use an immersion blender) and puree. Transfer to medium saucepan.
Heat over medium heat for 7 minutes and season with salt and pepper. If soup is too thick, add additional broth to reach desired consistency. Divide among 4 bowls and top each with 1-1/2 ounces of crabmeat.
Nutritional info:
222 calories, 15g protein, 31g carbohydrates, 6g fat, 1g saturated fat, 44mg cholesterol, 5g fiber, 551mg sodium.
Roasted Butternut Squash
Ingredients:
• 4lbs peeled, seeded and cubed butternut squash
• 2 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp ground allspice
• ½ tsp ground coriander
• ¼ tsp fresh ground black pepper
Preheat oven to 425 degrees.
Toss squash with oil in large bowl. In small bowl, combine cumin, salt, allspice, coriander, and pepper. Sprinkle squash with spices and toss well to evenly coat.
Spread squash in single layer on 2 baking sheets or pans and roast 40 minutes, turning every 10 minutes.
Nutritional info:
139 calories, 2g protein, 28g carbohydrates, 3.5g fat, 0.5g saturated fat, 0mg cholesterol, 5g fiber, 250mg sodium.
Almond Honey Yeast Bread
By Lois Ehlers
Made with gluten free flours (GF) and organic ingredients.
Dry ingredients:
1 3/4 cups GF baking flour (Bob’s Red Mill)
1/2 cup white rice flour
1/2 cup almond meal or flaxseed meal
2 1/2 tsp. xanthan gum
2 tbs. organic sugar
1 pkg. dry yeast (red star) = 2 1/4 tsp.
1 1/2 tsp. salt
Wet ingredients:
1/4 cup raw agave nectar or honey
1 tsp. vinegar (Bragg’s apple cider)
1 tsp almond extract
1/2 cup warm water or carbonated water (120-130 degrees)
1/4 cup warm whole milk
3 tbs. butter, melted
2 large eggs, beaten
Sliced Almonds (optional)
Sift all dry ingredients together in the large bowl or stand mixer.
In a small bowl, mix yeast with the warm water and proof (is active), could take 3-5 minutes (don’t overproof).
Pour beaten eggs, warm milk and melted butter together and mix well.
Then add the yeast/ water mixture to the egg, butter and milk mixture. Stir well.
Add the wet ingredients to the dry ingredients. Using almond oil or vegetable oil on your hands, mix and knead, then shape into a loaf.
Place the shaped bread dough into a 9X5 inch greased loaf pan. Press sliced almonds on top of dough.
Cover with waxed paper or clean towel, and let rise in a warm place until the loaf doubles in size. About 1-1/2 hours.
Bake in a 350 degree oven for 35 minutes or until it is nicely browned.
Great for breakfast or afternoon tea.
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