Tuesday, February 5, 2013

Avgolemono Soup (ahv-goh-LEM-moh-noh)

Creamy, lemony Greek Chicken Soup! I have had this recipe for several years, but I was intimidated by the eggs. Wish I'd tried this sooner! It turned out really well! I adapted this recipe from a written one from a magazine and a couple online ones. Ingredients: 1 qt chicken broth 1/2 cup orzo 2 large eggs 3 T fresh lemon juice (1 lemon) Zest of 1 lemon 2 diced chicken breasts 1 large carrot, peeled and thinly sliced 1 stalk celery, peeled and thinly sliced sea salt, pepper, dill and parsley to taste Directions: Boil orzo, chicken, carrots and celery in broth. Turn to medium when done. Strain broth from solids. In a seperate bowl, whisk eggs until thick. Whisk in lemon juice and zest. Gradually add 1/2 cup hot broth at a time, stirring continually! (You don't want to cook the egg in hunks. You may want to get someone to help you pour while you whisk. Keep adding 1/2 cup at a time until most of broth is mixed in with eggs. Add tempered egg mixture back to veggies and chicken in pot. Reheat as necessary, but do not boil. Season with salt, pepper and herbs.

Friday, February 1, 2013

New Year's Salad

This is a great, tasty way to use dark green leafy vegetables. I have become addicted to this salad. I tried a very similar version from the Earth Fare Deli. Of course, I was left with only a list of ingredients on the deli tub and no proportions. So I had to experiment with it a bit.

1 bunch kale or collard greens (wash and knead in a towel 5 minutes to soften and then chop greens) 1 can black-eyed peas, rinsed and drained
1/2 cup sundried tomatoes (in oil or dried) dash of cayene pepper (if you like more kick, try red pepper flakes)
1/2 cup rice wine or apple cider vinegar
1/2 cup good quality EVOO (I like cold pressed)
1/4 cup pine nuts fresh garlic (2 cloves if you like)
Italian herbs to taste
 parsley to taste

Just toss all in a big bowl.