Avgolemeno (Greek Egg-Lemon Soup)

February 24, 2014 Leave a Comment
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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Southwest Chicken Soup

September 14, 2013 Leave a Comment
Southwest Chicken Soup

Southwest Chicken Soup

 

Crunched for time?  Canned isn’t your only option when you want hot soup on the table.  This homemade one’s filled with the zesty tastes of the Southwest – and is ready in about 15 minutes.  A splash of olive oil at the end is a fun touch that adds to the flavor.

 

Southwest Chicken Soup Recipe

Southwest Chicken Soup

2 cups lower-sodium chicken broth

1 (15 oz.) can navy beans (preferably no-salt-added), drained, rinsed

1 (14.5 oz.) can stewed tomatoes

1 (14.5 oz.) diced green chiles

1 cup diced cooked chicken breast

2 cups packed fresh spinach, coarsely chopped

½ cup chopped fresh cilantro

2 Tbsp. thinly sliced green onion

1 Tbsp. extra-virgin olive oil

¼ cup shredded reduced-fat sharp cheddar cheese

Bring broth to a boil in large saucepan over high heat.  Add beans, tomatoes, chiles and chicken.  Return to a boil.  Reduce heat to medium-low; simmer, covered, 3 minutes.

Remove from heat; stir in all remaining ingredients except cheese.  Serve topped with cheese.                                                      4 (1 ½ cups) servings

 

(Recipe for Southwest Chicken Soup was in Cooking Club Magazine, Fall 2012)

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Shrimp and Spring Vegetable Risotto

April 8, 2013 Leave a Comment
Shrimp and Spring Vegetable Risotto

Shrimp and Spring Vegetable Risotto

We’ve pumped up the flavor by adding the shrimp shells and tails plus the vegetable trimmings to the simmering stock.  But if the time is tight, you may omit this step and still enjoy a deliciously light risotto.

Shrimp and Spring Vegetable Risotto Recipe

Shrimp and Spring Vegetable Risotto

8 oz. shell-on uncooked medium shrimp (31 to 35 count)

4 cups lower-sodium chicken broth

1 ¾ cups water

8 oz. asparagus

1 cup sugar snap peas

2 tsp. olive oil

1 medium onion, chopped

1 large carrot, diced

¾ cup Arborio rice *

1/3 cup dry white wine

1/3 cup grated Parmesan cheese

1 tsp. grated lemon peel

1 tsp. butter

Peel and devein shrimp, reserving shell and tails.  Bring broth and water to a simmer in large in large saucepan.  Meanwhile, snap off a tough ends of asparagus, reserving trimmings for flavoring broth.  Peel spears if desired; cut into ¾ inch pieces.  Pull off ends and strings from sugar snap peas, reserving trimmings for broth.  Cut in half diagonally.

Add shrimp shells and tails, end of asparagus and the pea trimmings to broth.  Simmer, partially covered, over-medium heat 20 minutes.  Strain into large saucepan, pressing on solids to extract maximum flavor; discard solids.  Bring to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large wide saucepan over medium heat until hot.  Cook onion and carrot 2 to 3 minutes or until softened but not browned, stirring occasionally.  Add rice; cook and stir 30 seconds.  Add wine;  cook and stir 30 seconds or until almost evaporated.  Add 1 cup of the hot broth; cook and stir until most of the liquid has been absorbed.  Continue adding broth ½ cup at a time, waiting until most of it has been absorbed before adding more, stirring occasionally.

Ten minutes before rice is done cooking, stir in asparagus and sugar snap peas.  Cook and stir 5 minutes, adding broth as needed.  Stir in shrimp; cook and stir 4 to 5 minutes or until shrimp turn pink, vegetables are tender and rice is tender with slight firmness to center, adding broth as needed.  (Risotto should have creamy, not soupy, texture.)  Remove from heat; stir in cheese, lemon peel and butter.

TIP:  *Arborio rice is an Italian short-grained rice.  The fat grains are very starchy and, therefore, perfect for making risotto because the excess starch helps create the creaminess necessary to this rice dish.

(Recipe for Shrimp and Spring Vegetable Risotto was in Cooking Club magazine, April/May 2011.)

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