Avgolemono Greek Lemon Chicken Soup

Avgolemono Greek Lemon Chicken Soup 

Ingredients: 

For the soup: 

7 bone-in, skin-on chicken thighs 

8 cups cold water 

1 large yellow onion, quartered an pealed

1 large  white onion, quartered and pealed

2 tablespoons whole peppercorns black or rainbow

1 tablespoon kosher salt 

1 cup dried orzo (or rice)

1 cup finely chopped carrots 

4 large eggs 

1 cup freshly squeezed lemon juice (from 2 large lemon) 

1 large pinch of saffron

For serving: 

1/2 medium lemon, thinly sliced 

Fresh oregano or cilantro

Freshly ground black pepper 

Optional Warm quartered pitas or naan for dipping and clean-up of the bowl 

Directions:

Place 6 bone-in, skin-on chicken thighs, 8 cups cold water, both quartered onions, 2 tablespoons whole black peppercorns (I used rainbow red, green, white and black mix), and 1 tablespoon kosher salt in a 5-quart or larger Dutch oven. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and simmer until the chicken is cooked through, about 30 to 45 minutes. 

Transfer the chicken to a cutting board. Strain the stock through a mesh strainer set over a large heatproof bowl and discard the solids. Return the remaining stock to the Dutch oven and keep warm over low heat. 

Bring other chicken stock to a boil over medium-high heat. Add dried orzo or rice (I always use rice, as does the local Greek restaurant where I fell in love with this soup) and cook until al dente, 7 to 9 minutes for the orzo. For rice bring to boil, and boil for 7 minutes then reduce to low hear for 16 minutes. Stir the carrots into the rick once almost read. 

When the chicken is cool enough to handle, discard the skin and bones and use your hands to shred or cube the meat into bite-sized pieces; set aside. 

Place 4 large eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. While whisking, slowly pour in the freshly squeezed lemon juice. While still whisking, temper in the eggs by slowly drizzling  2 to 4 cups of warm stock into the egg-lemon mixture. This warms the eggs just enough so that they do not curdle when added to the hot soup. 

Add the rice and carrot mixture, and the chicken back to the main pot. Slowly stir in the avgolemono back into the pot with the chicken and orzo and stir to combine. Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil. 

Pour the soup into serving bowls and serve with lemon slices, fresh chopped  oregano or cilantro, and freshly ground black pepper. 

Note: when reheating you might need to add more broth and lemon. You can also add a quick squeeze of lemon right before serving for some extra zip.

What Is Avgolemono? 

Avgolemono refers to a Greek sauce made from eggs, lemon, and warm broth. Literally it translates egg-lemon αυγολέμονο or αβγολέμονο. Often used for thickening soups and also used to dress up everything from roasted vegetables to fish dishes. 

Variation of original recipe found here.  

You can see all the recipes I have created and collected here on OneNote.

Or all soups on the blog click here.

Creamy White Bean Soup with Spinach, Shrimp ( or turkey, beef, lamb ...)

Creamy White Bean Soup with Spinach, Shrimp 

( or turkey, beef, lamb ...)

Soup with ground turkey option.

Ingredients: 

1/4 cup olive oil 

5 cloves garlic, minced, grated or pressed 

1 large white onion, chopped 

45 ounces (3 or 4 cans) white beans, drained and rinsed (see Recipe Notes) 

4 cups (1 can) chicken or vegetable broth  

5 ounces (1 bag) baby spinach 

1 lemon juiced 

Salt and pepper to taste. 

Added protein: 

1.5 cups cooked shrimp detailed, if jumbo chut in 2 or 3 pieces. 

1 lb seared ground Turkey, Beef, Lamb … 

1 tsp Italian seasoning (Used when browning the meat or cooking the shrimp. 

Recipe Notes: 

For some heat, add crushed red pepper flakes or ground cayenne. 

You could use great northern beans, navy beans, or White kidney (aka cannellini, and or chick peas. 

If you don't have an immersion blender, puree half the soup in a regular blender. Be careful when putting hot liquids into the blender! 

If you want this soup as vegan, you could use vegetable broth. 

You could use kale or your favourite greens instead of spinach. 

If you want substitute minced or ground turkey for the shrimp (I do it this way because of a friend's allergies). You could also substitute any other ground meat. It is great for Fridays during Lent with the shrimp or without any extra protein. 

 

Store the soup in an airtight container in the fridge. Reheat over low in a saucepot on the stove or in the microwave for single servings for larger servings reheat in slow cooker. 

The longer you blend the half the more even the green colour will be. Optionally you can remove half of the beans and broth and then add spinach, blend half and then add it back. 

Most photo's below have 1 can of each of the 4 types of beans listed. 

Directions: 

 1. Heat the olive oil in a Dutch oven or soup pot. Add the chopped white onion and sauté until it begins to brown. 

 2. Add the garlic and cook, stirring, for 30-60 seconds. 

 3. Add the beans. Season with black pepper and salt, to taste. Cook, stirring, about 1 minute. 

 4. Add the broth and bring to a simmer. 

 5. Simmer until beans are almost fully cooked to desired firmness 

 6. Add the spinach and cook, stirring, until wilted. 

 7. Remove half of the soup from the pot. 

 8. Use an immersion blender to blend the soup in the pot. 

 9. If you do not have an immersion blender blend the half removed. 

10. Put the reserved half of the soup back into the pot. 

11. Add the cooked shrimp, or turkey. 

12. Add the lemon juice. 

13. Taste and add more salt, black pepper or lemon juice, if needed. 

14. Serve hot.

Original Recipe

A little too much blending.

4 Bean mix.

Variation of original recipe found here.  

You can see all the recipes I have created and collected here on OneNote.

Pork and Three Bean Soup

Pork and Three Bean Soup

Ingredients:

1 can Black Beans

1 can Red Kidney Beans

1 can White Kidney Beans

1 can Stewed Tomatoes 

       (This time I used Chili Seasonings Diced Stewed Tomatoes)

3 large Sausages

      (Pictured below 3 Honey Garlic, 3 Italian)

1 can Whole Corn or 1 cup frozen niblet corn 

½ tsp Black Pepper

1 tsp Salt

1 Tbsp. Italian Seasoning

2 Cups Beef Broth

2 Cups Chicken Broth

Directions:

Uncase the sausage and brown meat in a frying pan, add half of the salt, pepper, and Italian seasoning. Break the sausage up into small pieces while cooking. Once completely cooked drain the liquids from the meat.

 Rinse the beans well, until liquid comes away clear. At this point in either a crock pot of stock pot combine all remaining ingredients including meat and bring to a boil. Simmer for 20 minutes or until beans are tender. Turn to low and serve.

  

(Serves 6)

Notes:

1. You can mix and max any sausages, I find that 2 lamb sausage mixed in really changes the flavour. 

2. You can mix and max any types of beans. Pinto’s or Lima really change it up.

3. If you prefer dried beans wash and cook them first.

You can see all the recipes I have created and collected here on OneNote.

  

The soup the next day on spicy rice.

Shepherd’s Pie Soup Redux

Shepherd’s Pie Soup Redux

1.5 lbs Lean ground Beef

1 Cup Frozen Corn 

     or 1 can of Niblets

3 large potatoes’ diced, red, white and yellow.

     or 1 cup each of mini potatoes 

3 small onions diced, 1 white, yellow and red.

2 tsp Minced Garlic

2 tbsp Italian Seasoning

1tsp Salt

2 tsp Pepper

2 tsp Turmeric 

1tsp ground chili pepper

1 can Red Kidney Beans

1 can White Kidney Beans

2 cups chopped carrots, either diced or ½ medallions

2 cups Beef broth

2 cups Chicken Broth

 (Rue or Water and flower to thicken to taste)

In large stockpot, fry ground beef, with onions, and garlic, towards end of browning add all spices. Then add broth and bring to boil. Add cooked and chopped potatoes. If using mini potatoes quarter them, if large potatoes diced. 

Bring to a boil and add rue if desired. Then reduce heat, simmer for 20 minutes.

 

For variety use 2 or more meats. I prefer bear, venison and lamb. You can also vary with different beans and or vegetables. 

Total prep and cook time is 30 to 45 minutes. I bake the potatoes while browning the meats.  

(Serves 6)

Original Shepherd’s Pie Soup

1lb Lean ground Beef

2 Cups Frozen Corn

1 Can Cream Corn

1 Package Onion soup base

3 small onions diced, 1 white, yellow and red.

2 tsp Minced Garlic

3 tbsp each oregano, parsley, basil

Pinch salt

Pepper to taste

Pinch crushed chili pepper

3 large potatoes’s diced, red, white and yellow.

1L Chicken broth

(Rue or Water and flower to thicken to taste)

In large stockpot, fry ground beef, with onions, and garlic, towards end of browning add all spices. Then add broth and bring to boil. Add potatoes and reduce heat, simmer till potatoes are just about done, add corn. Cook till potato’s done, add French onion soup mix package. Thicken to taste and serve.

For Variety use ½ lb each of 2 or more meats. I prefer bear, venison and lamb.)

(Serves 6)

Recipe scales well I have used this on retreat to feed over 60 people. This was created when I worked in Campus Ministry.

You can see all the recipes I have created and collected here on OneNote.

Red Lentil and 5 Bean Crock Pot Soup

Red Lentil and 5 Bean Crock Pot Soup 

Ingredients 

2 cups red lentils dried 

4 cups vegetable or Chicken broth 

2 carrots cut into chunks 

14 ounces tomatoes canned, or diced, another ounce more is good too, depends on your can size 

6 ounces tomato paste 

1 can Black Beans 

1 can Chickpeas 

1 can White Kidney Beans 

1 can Red Kidney Beans 

1 can Black Eyed Peas 

1 can Whole Corn or 1 cup frozen niblet corn 

1 onion, diced 

15 Mushrooms sliced 

3 cloves garlic very finely diced or minced 

1 tablespoon lemon juice 

¼ teaspoon black pepper 

Spices Mix and Match: 

2 teaspoons Italian seasoning 

¼ teaspoon white sage  

or 

2 teaspoons ground cumin 

1 teaspoon dried basil 

1 teaspoon dried thyme 

¼ teaspoon chili powder 

Directions: 

Put everything but lemon juice in the slow cooker and cook on low 8 hours or on high 4 hours.  

Notes: 

1: You can Sautee the mushrooms, garlic and onions first. 

2: If reheating second day in crock pot, can add another can of Tomatoes, whole or crushed. 

3: Add Salt to taste if needed. 

4: If you have a smaller crockpot add ½ of each can of beans on first day, then reheat next day and add rest of beans. 

5: And as always rinse the beans well before use. 

6: Add Lemon juice right before serving. Can add more on day 2 if desired.

You can see all the recipes I have created and collected here on OneNote.

Seriously Amazing Lentil and Tomato Soup

Seriously Amazing Lentil and Tomato Soup

This soup is a variation of one I found online. The original I started from can be found here. This soup is easy to make, and it is amazing the first day it is even better when reheated. You can use yellow, brown, green or red lentils. But I used and prefer red.

Ingredients
3 tbsp olive oil
1 large onion, chopped (white, brown, yellow, or red)
4 garlic cloves, minced
2 large carrots, halved and chopped ad ½ medallions
5 celery ribs, chopped
2.5 cups / 450g dried lentils, red, green or brown, rinsed
796ml / 26 oz crushed tomato
2 liters / 1.5 quarts (8 cups) vegetable or chicken stock or broth
1 tsp turmeric
2 tsp coriander seeds crushed with mortar and pestle or ground in blender
2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
2 tsp fresh ground black pepper
2 tsp pink salt (or to taste)
1 bunch or fresh cilantro finely chopped

Instructions
1. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 5 minutes.
2. Add carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Take your time.
3. Add all remaining ingredients except the lemon, cilantro and Salt. Stir.
4. Increase heat and bring to simmer. Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft stirring frequently.
5. Optional Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
6. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add the juice of the whole lemon just before serving. Garnish with Cilantro, or if serving later add remaining cilantro to the pot and stir well.

Note: when I reheated it on the stove a few days later I added the zest and juice of a second lemon and it was fantastic!

You can see all the recipes I have created and collected here on OneNote.

Fall Tomato and Mushroom Stew

Fall Tomato and Mushroom Stew

I was home on the first PD day of the school year with my three kids and an extra one. We had both mushrooms and tomatoes in the house that needed cooking. I just started and this is what developed. I love cooking with doTerra essential oils, I find that the flavors really pop. So this was my stew for a fall day.

Ingredients:

1 large baked potato 2 cups cubed mushrooms
3 cups Tomatoes: if using cherry cut in half, if other types cube.
1 tbsp butter
1 tbsp olive oil
1 tsp pink salt
2 tsp Italian seasoning
2 tsp fresh ground black pepper
½ cup milk

Seasoning:

1 drop cilantro essential oil
1 drop ginger essential oil
1 drop oregano essential oil
3 drops turmeric essential oil

Note: I use oils, but you can use fresh or dried to taste.

Directions:

In a large saucepan melt butter and add oil. Sauté mushrooms until reduced, add salt and pepper and Italian seasoning. Once mushrooms are fully cooked add the cooked potato and the tomatoes. Simmer until most of the tomatoes are popped and sauce is thickening. Add the essential oils at this point or add dried herbs. Reduce heat to simmer and simmer until desire consistence stirring occasionally. Add the milk and simmer another five minutes and serve.
 

 Finished Product

 In Progress

Simmering down.

The oils I used.

You can see all the recipes I have created and collected here on OneNote.

Uncle's Shawarma and Kabob - Review

Uncle's Shawarma and Kabob - Review

The Best Shawarma in KW Region!

Uncle's Shawarma & Kabob
425 University Ave E.
Waterloo, ON
N2K 4C9

(Freshco Plaza, University & Bridge)

I am a big fan of Shawarma specifically and middle eastern cuisine in general.  And I have tried many places in the region, and often when I travel for work make sure I find a place or two to try.  Until recently my favorite place was further along University Ave, and my second was on Victoria. But since trying Uncle's I have not gone back to any other. To be honest this is the best Shawarma I have had anywhere in the world. And I have had some really good stuff in Cologne, Germany, and in Phoenix, Arizona and even some inserting variations in Austin, Texas and nothing compares to Uncle's!

And unlike some Shawarma take out places, Uncle's has a full menu with a wide range of cuisine. And though not on the menu they have incredible soups; I often get a dal or chick pea of other soup and they are incredible. I am not a wrap guy, but love a Shawarma salad, or if hungrier a Shawarma plate. And the portion sizes here are very generous, at every other Shawarma place in the region I always order extra meat, especially if getting the salad. The first time I tried Uncle's I got a salad with extra meat and could not finish it. I have never again gotten extra meat at Uncle's and always been well satiated.

I have introduced a number of people to Uncle's, this past week my brother tried Shawarma for the first time there. A friend was over from the UK and took him there he got Shawarma and poutine and could not finish either because it was so much food.

They do have a counter that seats about 8 and a table that seats 6 but for the most part it is take out. I went there with my 3 young children, they love the hand cut fries and the oldest ate have a plate of Shawarma meat. The kids and I have often walked there and eaten in, or it is my stand by for eating out. Even my wife was impressed with how friendly the family that runs the place was when she stopped in to get me something one time when we were in a big rush.

If you like Shawarma, gyros, kabob's or even just good food in general you owe it to yourself to give this place a try. As I stated I think it is the best in the region and am sure you will enjoy it. Great people, amazing fun what more could you ask for!

Butternut and Spaghetti Squash Soup

Butternut and Spaghetti Squash Soup 

Made this fall soup this week, has a nice sweet and savoury flavour. 

Ingredients:

2 tablespoons coconut oil

Salt

Pepper

2 tbsp Italian Seasoning

2 tsp sage

2 tsp ground ginger

1 Large Butternut Squash

1 Medium Spaghetti Squash

6 medium Carrots

1 Large Onion

1L Organic Chicken Broth

Prep:

Halve and clean insides of Squash. Halve and peal onion, wash carrots. Rub down all with mixture of olive oil, salt, pepper and Italian seasoning, about 1 tsp of each. Roast in oven for 45 minutes turning every 15 minutes. Once out of oven peal squash and cube all vegetables.

Cooking:

This soup can be done in the crock pot or on the stove top. Add cubed vegetables to crock pot or stove top pot. Cover with organic chicken broth, add rest of seasoning. If stove top simmer for 3 hours. If Crock pot cook for 8 hours on high or 12 hours on low. Once vegetables crumble with a fork purée either with an immersion blender or in batches.

I served garnished with a sprinkle of Italian Seasoning.

For this and other Gluten Free recipes I have collected check out this shared Evernote Notebook.

For other Spaghetti Squash Resources click here:

Carrot and Butternut Squash with Sage and Ginger Soup

Carrot and Butternut Squash with Sage and Ginger Soup

Ingredients:

2 tablespoons coconut oil
5 cups rainbow carrots, peeled and chopped
2 butternut squash (about 4 cups or 2 lbs), chopped
2 cups rainbow peppers stemmed and chopped
1 cup cherry tomatoes quartered
2 tablespoons ginger, peeled and chopped
1 tablespoon sage rubbed
1/2 inch piece fresh turmeric pealed and grated
8 cups bone broth or beef or vegtable
1 tablespoon apple cider vinegar
Zest and juice from 1 lemon
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
5-7 fresh sage leaves

This soup can be done in the crock pot or on the stove top. For the crock pot I used the juices from a roast with potatoes and carrots as my stock. Sauté carrots until tender, sauté  butternut squash until browned and tender, sauté  rainbow peppers and tomatoes. Add all to crock pot and add seasoning add more stock as needed until vegetables are covered. Cook for 5 hours on high or 9 hours on low. Puree with an immersion blender or blend in batches. put back in crock pot and add juice and zest of 1 lemon mixing well. If you want to lighten the color, add 1/2 cup cream or sour cream. Serve and garnish with a spoon of hemp hearts and more lemon zest.

Note: if you are cooking on the stove top you might need to add half again to the sage, ginger and turmeric.

The recipe based on Carrot and Ginger Soup with Lemon Zest by Amy Myers MD.

For this and other Gluten Free recipes I have collected check out this shared Evernote Notebook.

Turmeric Infused Soup

Turmeric Infused Soup

or Yum Yum Soup

This soup is a new favorite, I have made three variations of a recipe I found and this is the best!

Ingredients:

• 2 Cup Split yellow mung dal
• 6 Cups water
• 2 tsp. Turmeric
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 1 tsp. ground cumin
• 1/3 tsp. ground cinnamon
• 5 cups fresh baby spinach
• 1/2 tsp. fresh lemon juice
• 1/2 tsp fresh ground black pepper
• Salt to taste (preferably rock/Himalayan pink salt)
• 1 large Onion
• 3 slices bacon

Preparation:

In a large pan, fry the bacon until crispy, remove the bacon and sauté the onions in the bacon grease.  Add the following to the onions the mung dal, water, and spices and bring to a boil.  Then reduce the heat to medium-low and cook until the dal is soft. In batches puree the mixture and return to pot. Add the chopped the spinach coarsely (you want large pieces) then mix with dal, just until it’s incorporated. Season with salt and pepper before serving and quuueze a 1/4 fresh lime over each bowl! And if you want garnish with the crumbled bacon.

Tips:

For the coriander I ground it as I use it, just do it in your blender.
If your blender is plastic the turmeric will stain it yellow while blending.
For variations try orange lentils, or yellow split peas or a mix of the three.

Here is the original version of the soup I started from The Soup that Changes Everything.

The Secrets of Jesuit Soupmaking: A Year of Our Soups by: Brother Rick Curry S.J.

The Secrets of Jesuit Soupmaking
A Year of Our Soups
Brother Rick Curry S.J.
Penguin Compass
ISBN: 014219610X

“There is something so comforting about soup. It touches something deeply rooted in our lives.” p. 5. This book is a journey around the world and through the year.

The soups are divided into church seasons: Advent, Christmas, Lent, and Easter. It is filled with interesting stories and anecdotes from Curry’s travels and from Jesuit history and lore.

The recipes are great and the tales make them nourishing for the soul as well as the body. With soups from around the world and tales of travels, life, loss and joy, the book will be a pleasure to read. Savor the words of wisdom as you enjoy the soups.

Rick Curry entered the Society of Jesus in 1961. In the last forty years he has been an actor, baker, teacher and author. He founded the National Theatre Workshop of the Handicapped, a nonprofit acting school for persons with disabilities. With both a masters and doctorate in arts, he has created the first residential center for arts for persons with disabilities.

What I love most about this book, is how the author opens up to us, his life, travels and his religious order Te Society of Jesus or, as they are more commonly known, Jesuits. Curry shares stories about the Jesuit community, but he also makes the distinction between myth and truth; he quotes a brother Jesuit John Courtney Murray who stated: “A myth is that which never happened, but is forever true.” In this book he tries to capture that spirit with both the soups and the stories. He tries to capture the learning and memory of Jesuits around the world.

Nice thing about the recipes, they are all accessible. There is nothing worse than picking up a cookbook and having to find out what the ingredients are and traveling all over to track them down. These recipes do not fall into that category; any student could find the items at the local grocery store. The meals are easy to prepare, and with such a great variety, could give you a new soup a week for more than a year. Many of the soups also offer variations for even greater variety. For example, there is a recipe for basic Chowder that has variations for Clam, Crab or Corn. In comparison to Soup Crazy, a cookbook by What’s for Dinner? Host Ken Kostick, all of these recipes are accessible to the average student’s kitchen. You won’t need special pots or utensils, or a dictionary to figure out what the instructions mean.

This book will help keep you warm in body and in spirit. It would be a great addition to a student’s kitchen or even any soup-lover’s bookshelf. Pick it up and give some of the soups a try - your stomach will thank you. If you want a real challenge he also wrote a book called Secrets of Jesuit Breadmaking, and what could be better than homemade bread and soup for supper on a cold fall evening.

(First Published in Imprint 2006-10-06 as ‘Soups for the Soul’)