Monday, October 31, 2016

National Pretzel Month: Nutrition and Recipe


Pretzel Dips

Nutrition Information

Pretzel Recipe: Pizza Pretzel with
Pasta Sauce


A Brief History Of The Pretzel,
presented by Synder's of Hanover


Today, the popular advertisement words
are Sustainability or Renewable.


Wednesday, October 19, 2016

National Seafood Bisque Day - Healthy Crab Bisque


Crab Bisque
Yield: 8 servings
Serving Size: 3/4 cup

Ingredients
Cooking spray
1 1/4 cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about 1/2 cup)
4 garlic cloves, minced
3 tablespoons vermouth
1 pound jumbo lump crabmeat, shell pieces removed and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 cup heavy whipping cream
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 1/2 teaspoons fresh lemon juice

Directions
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add 8 ounces crabmeat.

2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

4. Combine the remaining 8 ounces crabmeat, peppers, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.





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