Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

 

I’m not into many Greek dishes  —  but this soup is the BEST when you have it in a Greek Restaurant .  So I’m hoping that this recipe from Newsday will not let me down!!

 

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups lower-sodium chicken broth

12 oz. boneless chicken breast, cut into 2 inch pieces

¾ cup orzo

2 large eggs, lightly beaten

1/3 cup fresh lemon juice

1 tsp. cornstarch

½ tsp. salt

¼ cup fresh parsley, chopped

Heat oil in large soup pot over medium-high.  Add onion and garlic and cook 3 minutes until somewhat softened.  Add broth, bring to a boil and immediately reduce to simmer.  Add chicken and simmer 8 to 10 minutes, until cooked through; remove from broth with slotted spoon and transfer to a bowl.

Bring the broth back to a boil and add the orzo; cook 8 to 9 minutes, until barely al dente.

Whisk the egg, lemon juice, cornstarch and salt together.  Slowly pour the mixture into the broth, whisking constantly until mixture thickens, about 2 minutes.  Shred the chicken with a fork and stir it into the soup.  Top each serving with parsley.          4 serving

 

(Recipe for Avgolemeno (Greek Egg-Lemon Soup) came from the Newsday, December 12, 2013)

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Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

 

This recipe, Teriyaki Pork Chops with Blueberry-Ginger Relish is from Diabetic Connect.  Take 5 minutes in the morning to get these pork chops marinating so they’re ready to grill the same night or even the next day.

 

Teriyaki Pork Chops with Blueberry-Ginger Relish Recipe

 

Teriyaki Pork Chops with Blueberry-Ginger Relish

**  Total Time:  2 ½ hours (including 2 hours marinating time)  **

4 bone-in center-cut pork chops, (about 1 ¾ lbs.), trimmed of fat

Marinade:   3 Tbsp. reduced-sodium soy sauce

2 Tbsp. dry sherry

2 cloves garlic, crushed

1 tsp. brown sugar

¼ tsp. crushed red pepper

Blueberry-Ginger Relish:   1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

1 tsp. minced fresh ginger

1/4 tsp. salt

Marinate the pork for up to 1 day.

To marinate:  Place pork chops in a large sealable plastic bag.  Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl.  Add the marinade to the bag, seal and turn to coat.  Marinate in the refrigerator for at least 2 hours or overnight.

To prepare relish:  About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.

Preheat grill to high.  Remove the pork chops from the marinade (discard marinade).  Grill the chops 3 to 5 minutes per side.  Let them rest for 5 minutes before serving the relish.

 

(Recipe for Teriyaki Pork Chops with Blueberry-Ginger Relish came from Diabetic Connect, 2014)

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Sweet Barbecue Meatballs

Sweet Barbecue Meatballs

Sweet Barbecue Meatballs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The sweet, thick barbecue sauce clings to large tasty meatballs.  This recipe is one of my favorites to take to potlucks or to serve as a meal after harvest.

        Marion Tipton                                                                  Phoenix, Arizona

 

Sweet Barbecue Meatballs Recipe

Sweet Barbecue Meatballs

1 cup quick-cooking oats

1 egg

1/3 cup evaporated milk

¾ tsp. chili powder

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. garlic powder

1 ½ lbs. ground pork

1 cup ketchup

¾ cup packed brown sugar

2 ½ tsp. liquid smoke, optional

½ tsp. lemon juice

In a large bowl, combine the first seven ingredients.  Crumble pork over mixture and mix well.  Shape into 2 inch balls.  Place meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 375 F. for 20-25 minutes or until a thermometer reads 160 F.  Drain on paper towels.  Transfer to an ungreased 2 quart baking dish.

Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved.  Pour over meatballs.  Bake, uncovered, at 375 F. for 10-15 minutes longer or until heated through.             6 servings

 

(Recipe for Sweet Barbecue Meatballs was on www.tasteofhome.com, 2014)

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Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce

 

Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives.  Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.

 

Falafel with Tzatziki Sauce Recipe

Falafel with Tzatziki Sauce

16 oz. dried chickpeas, soaked overnight

2 cups chopped onion

6 Tbsp. minced garlic

¼ cup chopped cilantro

1 tsp. salt

2 tsp. ground coriander

1 tsp. ground cumin

Ground black pepper, to taste

Olive oil (for frying), as needed

5 each 6 ½ pita breads

5 leaves romaine lettuce, torn in half

2 plum tomatoes, sliced and cut in half

¼ cup nicoise olives, sliced

Tzatziki sauce

Drain the chickpeas, then puree in a food processor until smooth.  Transfer to a large mixing bowl.

Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.

Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch).  Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F.  Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side.  Drain on absorbent paper towels.

Heat the pitas and slice in half to form a pocket.

To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.

Serve on a heated platter.             10 serving (4 patties per serving)

 

Tzatziki Sauce

Tzatziki Sauce

½ cup plain Greek yogurt

½ cup sour cream

½ cup peeled, grated cucumber, squeezed dry

1 tsp. minced garlic

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped mint leaves or fresh dill

Juice on ½ lemon

1 tsp. lemon zest

Salt, as needed

Freshly ground black pepper, as needed

Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth.  Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest.  Stir until combined and season to taste with salt and pepper.  Keep refrigerated.               1 ¼ cups

 

(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)

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Chickpea Potpies

Chickpea Potpies

Chickpea Potpies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat.  Hungry teens and adults gobble them up!

        Annette Woofenden                                                                      Middleboro, MA

 

Chickpea Potpies Recipe

Chickpea Potpies

1 small onion, chopped

6 Tbsp. butter

2 garlic cloves, minced

6 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

3 cups vegetable broth

2 cups frozen mixed vegetables, thawed

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

1 ¼ cups frozen cubed hash brown potatoes

¼ cup heavy whipping cream

¾ tsp. Italian seasoning

1 sheet refrigerated pie pastry

Saute onion in butter in a large saucepan until tender.  Add garlic; cook 1 minute longer.  Stir in the flour, salt and pepper until blended.  Gradually add broth; bring to a boil.  Cook and stir for 2 minutes or until thickened.

Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning.  Divide mixture among four ungreased 10 oz. ramekins.

Unroll pastry; divide into four portions.  Roll out each portion to fit ramekins; place pastry over filling.  Trim, seal and flute edges.  Cut slits in pastry.  Place ramekins on a baking sheet.

Bake at 400 F. for 25-30 minutes or until pastry is golden brown.         4 serving

 

(Recipe for Chickpea Potpies was on www.tasteofhome.com, 2014)

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Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This shrimp and pasta combination is one of my husband’s favorites.  It’s healthy, and he doesn’t even know it.  It’s easy to double for company.

          Mary Kay LaBrie                                                                               Clermont, Florida

 

Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional

 

Cook tortellini according to package directions.  Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink.  Stir in the lemon peel, pepper and pepper flakes.  Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally.  Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme.  Bring to a boil; cook until liquid is reduced by half, about 10 minutes.  Remove from the heat; discard thyme springs.  Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture.  Sprinkle with shredded cheese and parsley if desired.

2 servings

 

(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)

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Broccoli Soup

Broccoli Soup

Broccoli Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg.  When it comes to broccoli recipes, this is one of my favorite.

            Marion Tipton                                                                  Phoenix, Arizona

 

Broccoli Soup Recipe

Broccoli Soup

4 cups chicken broth

2 to 2 ½ lbs. fresh broccoli spears, cut into florets

½ cup chopped green onions

1 Tbsp. canola oil

¼ cup flour

1 tsp. salt

¼ tsp. ground nutmeg

1/8 tsp. pepper

1 cup half-and-half

 

In a large saucepan, bring broths to a boil; add broccoli.  Reduce heat; cover and simmer until tender, about 10 minutes.

Meanwhile, in a small skillet, sauté onions in oil until tender; stir into broth.  Remove from heat; cool 10-15 minutes.  Puree in small batches in a blender or food processor until smooth.  Return all to the saucepan; set aside.

In a small pan, combine flour, salt, nutmeg and pepper.  Slowly add cream, stirring constantly.  Bring to a boil over medium heat.  Cook and stir for 2 minutes or until slightly thickened.  Gradually stir into broccoli mixture.  Return to the heat; cook over medium until heated through, stirring occasionally.         4 servings

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)

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Fried Pickles

Fried Pickles

Fried Pickles

 

This recipe, Fried Pickles is from Diabetic Connect.  Just one bite and you’ll be HOOKED!!  The crispy, seasoned breading is baked instead of fried, cutting the fat and calories.  Try it ONCE…and you’ll be back for more.

Fried Pickles Recipe

Fried Pickles

Seasoned Egg Wash:   1 egg

1 tsp. Mrs. Dash seasoning mix, blend

1/3 cup heavy whipping cream

1/3 cup Lea & Perrins Worcestershire Sauce

1/3 tsp. Tabasco sauce

Seasoned Dip:   1 ½ cups crushed pork rinds

½ Tbsp. paprika

1 Tbsp. garlic salt

2 tsp. black pepper

12 oz. whole dill pickles

Mix together the egg wash, whip, set aside.

Mix ingredients for seasoned dip in shallow dish.

Slice pickles 1/8 inch thickness.

Dip into seasoned egg wash then into seasoned dip.

Place in foil lined pan, bake at 350 F. for 20 minutes.  Enjoy!!

 

(Recipe for Fried Pickles came from Diabetic Connect, 2013)

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Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time.  They should pierce easily with a fork when they’re done.

          Jen Lehner                                                                           Seattle, Washington

 

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tbsp. California Olive Ranch Olive Oil, divided

¼ tsp. pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

3 cans (14 ½ oz. each) reduced-sodium chicken broth

Croutons:   2 Tbsp. grated Parmesan cheese

2 Tbsp. California Olive Ranch Olive Oil

1 Tbsp. minced fresh sage or 1 tsp. rubbed sage

2 garlic cloves, minced

2 cups cubed French bread (1/2 inch cubes)

Cooking spray

Additional grated Parmesan cheese, optional

Place squash in a 15×10 inch baking pan lightly coated with cooking spray.  Drizzle with 1 tablespoon oil; sprinkle with pepper.  Toss to coat.  Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.

In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender.  Stir in broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.  Cool slightly.

In a blender, puree soup in batches until smooth.  Return to the pan; heat through.

For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup of soup with croutons and additional cheese if desired.           8 servings (2 quarts)

 

(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)

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Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

 

This recipe, Salmon Cutlets with Pineapple Salsa is from Diabetic Connect.   Here’s one of the tastiest ways we know to get the healthy omega-3 fatty acids that fish such as salmon are famous for.

 

Salmon Cutlets with Pineapple Salsa Recipe

 

Salmon Cutlets with Pineapple Salsa

4 salmon cutlets cut 1 inch thick

Pineapple Salsa:   5 ½ oz. fresh pineapple, roughly chopped

2 springs onions (green onions), finely chopped

1 fresh red chili, seeded and chopped

1 Tbsp. lemon juice

2 Tbsp. freshly chopped mint

Preheat BBQ to medium heat.  Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested with a fork.

To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine.  Serve at room temperature with salmon cutlets.

 

(Recipe for Salmon Cutlets with Pineapple Salsa came from Diabetic Connect, 2014)

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