Avgolemono (lemon chicken soup)
2 tablespoons cornstarch
6 egg yolks
8 cups chicken stock
1/2 cup orzo pasta
1/4 cup butter
1/2 cup fresh lemon juice
1 large lemon, zest of
1/4 cup fresh parsley chopped finely
2 cloves of garlic minced
2 chicken breasts (meat cooked & shredded)
Salt & Pepper to taste
Sliced pita bread, on the side
1) Combine milk, corn starch, & egg yolks. Set aside.
2) Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
3) When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together. Then add garlic and chicken to pot.
4) Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
5) Remove from the heat again and add the lemon juice and lemon peel. Serve with pita bread.
Sautéed Kale with Toasted Pine Nuts
olive oil (about 2-3T)
1 small red onion, chopped (about 1c)
1 clove fresh garlic, minced
1 bunch green kale (about 3-4c)
1/2c pine nuts, toasted
juice of one lemon, optional (about 1-2T)
Salt & pepper, to taste, optional
1) Wash kale thoroughly, and strip the leaves from the stems. Chop into fine strips.
2) In a medium skillet, sauté onion in olive oil, over medium heat, until translucent.
3) Add garlic and sauté for one minute until fragrant.
4) Add kale and stir until it is completely wilted.
5) Reduce heat to low, cover, and continue cooking for 3-5 minutes until kale is tender (not mushy), vibrant green and still a little springy.
6) In a small dry skillet, over high heat, toast pine nuts, stirring constantly until golden brown.
7) Stir pine nuts into kale mixture.
8) Drizzle with optional lemon juice and add seasonings, if desired. Serve immediately.
1 (16 oz) package phyllo dough
1 pound chopped walnuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
1) Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2) Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3) Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4) Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5) Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
(Pita chips with hummus)
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish