Avgolemono - That One Greek Soup

A while ago I found a recipe for this soup, a delicious, creamy soup that, lucky for me, a gal with lactose issues, is actually dairy free!  It's rich and decadent, but also simple and gentle on the stomach.  This, after a week of my very spicy meals, is a very nice thing!  The problem is, I can never actually remember what it is called, the Greek name eludes me.  My husband finds it amusing that I keep telling him I will make him Avogadro soup, constantly asking if I am actually making him a whole mole of soup or some other such quip (it's a math thing). 

Also, although I swear the original recipe I followed involved spinach in the soup, I can find no recipe that includes it.  My recipe also ends up quite thick, more like a soupy risotto than a soup.  That said, it's so good!!!  Creamy, thick, bright flavor, with healthy spinach making it oh so good for you (ok so it's got rice and egg in it, not exactly low calorie, but at least you'll get iron and protien!).

Avgolemono- Greek Lemony Chicken Rice Soup

As adapted by a non-Greek lover of food, who understands that what she makes is not like what they serve at the local Greek place but still deserves to be made. 

Ingredients:

• 6 cups of chicken broth
• 1/2 cup white rice, orzo, wild rice, or some combination thereof
• 2 cooked chicken breasts (or leftovers from a rotisseri chicken), chopped or shredded
• 6 egg yolks (use the whites to make meringue cookies!)
• 1/4 cup lemon juice
• 5 oz, frozen chopped spinach, or 3 cups fresh
• salt and pepper to taste

1. Bring broth to a boil and then reduce heat and add rice.  Cook rice in chicken broth until the rice is tender.  This will take 12-15 minutes on medium high heat.  Taste to test!
2. Meanwhile, separate and beat 6 egg yolks.  Once the rice is cooked, scoop out at least 1 cup of the broth and slowly add it to the beaten yolks while strirring.  (This step sounds strange and unneccessary, but it is very neccessary!  If you do not do this your soup with look more like egg drop soup than the creamy soup it should be.  This step prevents the eggs from essentially scrambling as they would if you poured them directly in to your pot on the stove.)
3. Slowly stir the egg/broth mixture into your rice on the stove and stir.  Cook about 2 minutes until creamy.
4. Add in the chopped chicken, spinach, and lemon juice and cook until warmed through.
5. Salt and pepper to taste.
6. Enjoy!

This soup does save and reheat, however, the rice will absorb a lot of the liquid, I add a little water to my soup before reheating which does wonders.

Avgolemono is very filling but is tasty with a crusty bread or something light like a side salad.  I do suggest doubling this recipe, you'll want more!

Enchiladas with Turkey or Chicken

Ever wonder what to do with all of that leftover turkey from the holidays or the rotisserie chicken you didn't quite manage to finish?  I have to admit, the leftovers are my favorite part of either of these scenarios.  When I see a bag of leftover poultry I immediately start dreaming of pot pies, soups, and enchiladas. Mmmmmm. 

The following recipe is another family favorite served the day after Christmas.  Right when you need a change of flavor.  I have adapted it from my mothers to make it dairy free (although I add cheese to my husband's half). 

Turkey/Chicken Enchiladas

Ingredients

• leftover poultry shredded (as much as you have, a couple of cups usually works well)
• corn tortillas
• PAM
• green enchilada sauce (ok, you can use red if you must, but really the green is so much more delicious!)
• 1 can diced green chiles
• 1 can El Pato Jalapeno Sauce (If you can't find it substitute 1/4 cup of your favorite salsa or some of the enchilada sauce)
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp chipotle chili powder
• (or instead of the above ingredients 1 bag of taco seasoning)
• 1 1/2 cups chicken broth
• 2 Tbsp butter or drippings from your chicken or turkey (I often use a mix of the two)
• 2-3 Tbsp corn starch
• 1 can black or kidney beans (optional)
• grated cheese (optional)

1. Preheat oven to 375.
2. Melt your butter or drippings over medium high heat and add 1 cup chicken broth.  Heat to boiling. 
3. In a separate container beat corn starch into remaining 1/2 cup of broth.
4.  Add spices to boiling broth.  Then slowly stir is broth/corn starch mixture to thicken, stirring constantly.  When sauce thickens add El Pato sauce, diced green chiles, and meat. Also add beans if desired (I often do this if I do not have much meat). Set aside.
5. In a large casserole dish pour a thin layer of enchilada sauce to coat the bottom.  Then heat corn tortillas on a frying pan using the PAM, adding them in a layer to coat the bottom. NOTE: You may roll each enchilada individually, but save yourself the hassle and just make it like a lasagna in layers!
6. Spread 1/2 meat mixture over tortillas.  Heat and add another layer of tortillas, meat mixture, and a final layer of tortillas.  
7. Pour enchilada sauce to coat the top.  Add cheese if desired.
8. Bake for 30 minutes or until cheese looks bubbily and the tortilla pieces of the sides are crisp.  
9. Let cool slightly, slice, and ENJOY!

Step by Step Turkey Roasting

It's Turkey Time!

I'll let you in on a little secret... you can have turkey time other than Thanksgiving and Christmas!  In fact, one of my budgeting secrets is to buy a turkey right after Christmas when the stores have a surplus and they reduce prices drastically.  If you have freezer space buy a few!  Even if you aren't a fan of the traditional turkey dinner, the leftovers are awesome!  I make enchiladas, pot pie, soup, hot turkey sandwiches, and a few other things, many of which will me mentioned in upcoming blog entries so keep an eye out.

Another secret... turkeys are not really that difficult.  The main issue people have is not giving themselves enough time to let the turkey defrost and properly roast.  Turkeys can take a few days to defrost in the refrigerator - which is the method I recommend.  Caution: properly handled turkey is a major food poisoning danger!  Believe me... I know... unfortunately.  Never let a turkey raw or cooked sit out on the counter.  Get leftover put away in the fridges right away or freeze them if you aren't going to use them right away.

So... after that warning, here are my secrets to a delicious turkey!

Defrost:

Leave turkey in your refrigerator, in a pan or dish to catch any dripping, until it is thawed.  Keep it on a low shelf without food under it, just in case it springs a leak!

 

Make rub or topping:

Roast Turkey Rub

Hint: This is equally delicious on chicken.

Ingredients:

• 1/4 cup olive oil
• 2 tsp. poultry seasoning
• 1 tsp turmeric (gives the bird a wonderful color)
• 1 tsp paprika
• 4 cloves garlic, roughly chopped
• 1/2 Tbsp rosemary
• 1/2 Tbsp thyme

1. Mix in a small bowl.  
2. Ha!  That was easy!

Prepare the bird: 

1. Clean your sink!
2. Preheat your oven to 425.
3. Remove the turkey from packaging, let the juices drain, remove giblets, liver and neck (these are usually stuffed in either end of the bird.  Discard or use for your gravy.  I do not use them but some I know boil the neck down for a nice stock for the gravy.  Look elsewhere for directions.  
4. Rinse the turkey thoroughly inside and out, checking for bad spots.
5. Remove from sink and place in broiling pan.
6. Loosen the skin.  Remove your rings first.  I usually start at the neck and work my hands up over the breast, then down the legs and the backside.  (Sounds kinds dirty... haha!)  You will have to break through some areas with your fingers.  It will look a little saggy when done and you should be able to lift the skin from the breast clean away.                 
7. Give your bird a massage under the skin with your special rub!  Really work it in.  It's the least you can do for the bird who worked so hard to become your dinner!  Get those muscles.  My rub will be thick so I grab a clump at a time and use that hand to rub.  Your hands will be gross and covered with rub.  The turmeric will turn them orange, don't worry it will wash off!
8. Tuck skin back around, don't worry too much about rips just try to cover the meat with the skin.  Your skin will be your roasting bag.  
9. Twist the wings around and push the tips under your turkey.
10. Wash your hands.

Cooking the bird:

1. Place turkey in the preheated oven (425).  Make sure it isn't touching the top or sides!
2. Keep an eye on the turkey and when it is lightly browned turn the heat down to 325.  Time to let it roast.
3. Depending on the size the turkey can take quite a while.  Get an early start.  Mine is 15 pounds and I expect it to take about 5 hours.  Count on 20 minutes a pound and then give yourself some wiggle room.  Turkeys take time.  Too hot and fast and they will be dry and gross!
4. Every once in a while check on your turkey.  If it is browning too fast or the skin is burning, tent it with aluminum foil, this means taking a few sheets of foil and draping them over the bird to protect the skin.
5. Baste it either in it's own juices, with melted butter, olive oil, or another batch of the rub from inside.  Use a brush or a baster.                                 
6. When it is finished let it sit for up to an hour so that the juices settle.
7. Carve and serve!
8. Enjoy!

Coming soon!  Gravy and leftovers!