National Lobster Newburg Day!

Lobster Newburg

Ingredients

2 egg yolks, beaten

1/2 cup heavy cream

1/4 cup butter or margarine

2 tablespoons dry sherry or madeira

1/2 teaspoon salt

1 pinch cayenne pepper

1 pinch ground nutmeg

3/4 pound cooked lobster meat, broken into chunks (3-4 Lobster Tails)

Directions

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.

Remove from heat, and season with salt, cayenne, and nutmeg. Taste test with spices to your liking before adding lobster. 

Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

National Nutrition Month

Detox Soup

Ingredients

1 medium sweet potato, peeled and cut into 1" cubes

3 carrots, peeled and sliced

1 stalk celery, diced

1 small yellow onion, diced

1 clove garlic, minced

Kosher or sea salt to taste

1/2 teaspoon black pepper

1/8 teaspoon allspice

1 teaspoon paprika

1 bay leaf

2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)

2 cups vegetable broth, low-sodium

1 (14.5 oz.) can diced tomatoes (no salt added)

4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.