Avgolemono: Chicken Soup with Egg-Lemon Sauce

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One 3-pound free-range chicken
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 carrot, peeled and quartered
1 leek, cleaned and quartered
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 tablespoon salt
1 teaspoon ground pepper

Directions

Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.

Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.

When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.

Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.

Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.

In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

From: http://www.foodnetwork.com/recipes/cat-cora/avgolemono-chicken-soup-with-egg-lemon-sauce-recipe.print.html

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Stefano Faita’s Cheesy Baked Sweet Potatoes

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INGREDIENTS

Coarse salt, for baking sweet potatoes
2 large sweet potatoes
1/4 tsp. allspice
1/4 tsp. chili powder
Pinch cayenne, or to taste
4 tsp. brown sugar
Salt and freshly ground pepper, to taste
1 cup grated Jarlsburg or sharp cheddar cheese
Sour cream, for garnishing
Cooked bacon, crumbled, for garnishing
Chopped chives, for garnishing

PREPARATION

Preheat oven to 400 degrees F. Add coarse salt to small baking sheet.

Pierce each sweet potato all over with fork. Transfer to prepared baking sheet. Bake until fork tender, about 1 hour, depending on size.

Cut each potato in half, lengthwise.

Preheat broiler.

Combine allspice, chili powder, cayenne, brown sugar and salt and pepper. Season each potato half evenly with the seasoning mixture. Fluff potatoes with fork to incorporate the seasoning and then sprinkle cheese on top. Transfer to baking sheet. Broil until cheese melts and bubbles, about 3 to 5 minutes.

If desired, garnish with sour cream, bacon and chopped chives.

Adapted from: http://www.cbc.ca/inthekitchen/mobile/touch/blog/2013/03/cheesy-baked-sweet-potatoes.html

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COCONUT CURRY VEGETABLES

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COCONUT CURRY VEGETABLES

INGREDIENTS:
2 tablespoons coconut oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap peas or snow peas

COCONUT CURRY SAUCE:
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
1 tablespoon packed brown sugar (adjust according to your taste)
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Directions:

1) Drain the tofu, cube and fry in 1 tbsp coconut oil until brown. Set aside.
2) Separately blanch or steam the broccoli, carrots and sugar snap peas or snow peas until tender-crisp in plain boiling water.
3) Heat a wok or wide skillet over high heat until hot. Add 1 tbsp. coconut oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and tofu. Toss to mix.
4) Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
5) Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
6) Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you’re doubling the sauce).
7) Add the peanuts.
8) Serve with rice, noodles, or a warm loaf of bread.
9) Use a milder or hotter curry powder to vary the spice.
10) For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

Adapted from: http://www.food.com/recipe/pf-changs-coconut-curry-vegetables-400949 and inspired by my friend Carmen Arcilla 🙂

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Seven Layer Salad

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Adapted from: http://www.theoldhen.com/2012/04/11/layer-salad/

Salad Dressing

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

2 Tablespoon Apple Cider Vinegar

Salt

Pepper

Vegetables:

1 head Romaine Lettuce

1 cup Frozen Peas

1/2 Red Onion, finely diced

1 and 1/2 cups Bacon Bits

4 Hard Boiled Eggs, roughly chopped

1 and 1/2 cups grated Cheddar Cheese

1 Bunch Green Onions, chopped

Layer the vegetables and top with dressing.

Or lay a third of the 7 layers, pour 1/3 of the dressing and repeat three times.Image