A Polish Girl's Take on Greek Lemon Chicken Soup (Avgolemono)

Yesterday I started making plain old, boring chicken noodle soup for dinner.  About an hour in, I realized, "I really don't want plain old chicken noodle soup."  So, I ended up doctoring my soup to my own version of Greek Chicken Soup (Avgolemono).  Check it out!

Not so bad for not following a recipe, if I do say so myself!  Here's how I made it:

Ingredients
1-2 lbs chicken backs
12 c. water (approx.)
1 med. onion (chopped)
3 large carrots
3 stalks of celery
1 box acini di pepe pasta (normally you use rice, but this is what I had on hand)
1 tsp. salt
1 1/2 tsp. garlic salt
4-5 bay leaves
10 (approx) whole allspice
1/2 tsp. ground thyme
2 lemons (zested and juiced)
3 eggs

Put chicken backs, onion, celery, carrot, allspice, bayleaves, thyme, carrot and water in a large pot.  Bring to a boil.  Let boil about 20-30 minutes.  Bring down to a simmer.  Simmer for about 2 hours.  While simmering, skim the scum off the surface.  (Nice alliteration, I know.)
Remove from heat.  Once cooled, remove the chicken.  Pick off as much meat as you can from the chicken backs.  About 30-45 minutes before you're ready to serve, add lemon zest, salt and garlic salt and acini di pepe.  Bring to a boil for about 12 minutes. 
While this is boiling, juice the lemons into a bowl.  Add the three eggs, whisking constantly until it is frothy.  Remove about 2 cups of broth from the soup.  Very slowly add the broth to the lemon/egg mixture while whisking constantly.  This will temper the eggs. 
Reduce heat to about medium on the soup.  Add tempered egg mixture to the broth, slowly and stirring constantly.  Heat through for about 20-30 minutes to allow flavors to develop.  Do not allow the soup to go above a simmer or the eggs will curdle. 
I served each bowl as 2 ladles full.  At this serving size, you will get about 11 bowls. 

 

-Kelley-

Stuffed Cabbage- Yum!

I get so excited when I find something healthy that my kids like to eat.  Last night, I made stuffed cabbage.  They ate it all up, and asked for seconds!  Yes, they actually ate it all up!  So, I thought I might share the recipe with you!



Ingredients:
12 cabbage leaves
1 lb. ground beef
1/2 c. quinoa, rinsed (I didn't precook it and it was fine, but next time I will parboil it) (Or you can use rice in the same amount)
1/2 c. finely chopped spring onions
1 (4 oz.) can mushrooms, drained and finely chopped 
1 tsp. salt
1 clove of garlic, minced
1 (15 oz.) can tomato sauce
1 tsp. sugar
1/2 tsp. lemon juice
1 Tbsp. cornstarch
1 Tbsp. water


Directions:
Cover cabbage leaves with boiling water.  Cover and let stand until leaves are limp, about 10 minutes.  Drain water, set aside.

Mix ground beef, quinoa, onion, mushrooms, garlic, salt pepper and 1/2 of the tomato sauce.  Place about 1/3 c. beef mixture at stem end of each leaf.  Roll leaf around mixture, tucking in sides.

Place cabbage rolls seam side down in an ungreased 11x9 in. baking dish.  Mix remaining tomato sauces, sugar and lemon juice.  Pour over cabbage rolls.  Cover and cook in 350° oven about 45 minutes, or until beef mixture is fully cooked.  

Mix cornstarch and water in saucepan.  Stir in liquid from cabbage rolls. (I used a turkey baster to get the juices out.)  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Serve sauce with cabbage rolls. (I like to put it over mashed potatoes.)

-Kelley-