It's Monday evening and we're at our son's house in Houston waiting for Grandad's pre-operative testing tomorrow. We have to be at the Texas Heart Institute at 9 a.m.
Nick returned from a week in Canada with his wife Marie where they snowboarded and rang in the new year. He's feeling a little under the weather so I cooked up a big pot of Greek Chicken & Orzo Soup. This is one of my favorite recipes. The first time I had it, Katy made it for us. It's thickened with eggs instead of corn starch or flour, so it's high in protein and low in carbohydrates.
8 cups chicken stock
3/4 cup of orzo
4 boneless skinless chicken breasts
3 eggs
1/3 cup fresh lemon juice
Salt and white pepper to taste
2 teaspoons dried parsley flakes
Roast chicken breasts in 350 degree oven for 45 minutes until done. Cut crosswise into 1/4-inch thick pieces.
In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo and parsley. Cook uncovered about 15 minutes until orzo is done. Five minutes before pasta is done, add chicken.
Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.
Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.
Serve with crusty bread.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Monday, January 3, 2011
Sunday, November 21, 2010
Grams Made Southern Pecan Pie
With Thanksgiving quickly approaching, I've been making my shopping list. If I don't get called to work tomorrow, I'll be going to the grocery store early in the day. Hopefully, some people will still be working and it won't be overly crowded. I can always hope, right.
I'll be doing my baking on Tuesday evening. We're going to my sister Bylinda's home in Seguin for Thanksgivng Day. She's doing the turkey, dressing, sweet potatoes, mashed potatoes, homemade dinner rolls, and macaroni and cheese. Knowing Bylinda as I do, I know she's making a couple of desserts too. I'm taking broccoli rice casserole, deviled eggs and pecan pie. Katy will bring her mile-high apple pie and Nick is bringing honey-baked ham. Travis is making home-made cranberry sauce.
Just a personal note here ... I'm so proud that my children always go to family dinners with a dish in hand. So many of the younger family members just show up and eat. Grandad and I worked hard to instill this responsibility in our kids and it's so rewarding to see them follow through on things that we taught them.
It's always been interesting to me how family members seem to get assigned to bring certain things to family gatherings. In our family at least, once you make a dish, you own it. I got this pecan pie recipe from a co-worker more than 30 years ago. Ever since the first year I made it, I am always assigned to bring pecan pie. Everyone in the family considers this the best pecan pie they've ever eaten. One year I tried a different recipe and my family was not happy about it. The next year I went back to this old reliable recipe.
In the South, pecan pie is as important to Thanksgiving as pumpkin pie. Most cooks use pecan halves in their pies. I chop the pecans because they stay tender and the pie is easier to cut. I have also discovered that the pie filling does not set if I use a metal pie plate. Be sure to use a glass or Pyrex pie plate for best results.
1 prepared pie crust (I use Pillsbury All-Ready)
1 cup sugar
3/4 cup light corn syrup
1/2 cup margarine
3 eggs, beaten
1 cup chopped pecans
1 teaspoon vanilla
1/3 teaspoon salt
Place prepared pie crust in pie plate and flute the edges.
Blend sugar, syrup and margarine in saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Blend hot mixture slowly into beaten eggs. Stir in vanilla extract and salt. Pour into pie shell. Top with pecans.
Cover the edge of the pie crust with aluminum foil to prevent over-browning. Remove it after 20 minutes. Bake at 375ยบ for 30 minutes.
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I'll be doing my baking on Tuesday evening. We're going to my sister Bylinda's home in Seguin for Thanksgivng Day. She's doing the turkey, dressing, sweet potatoes, mashed potatoes, homemade dinner rolls, and macaroni and cheese. Knowing Bylinda as I do, I know she's making a couple of desserts too. I'm taking broccoli rice casserole, deviled eggs and pecan pie. Katy will bring her mile-high apple pie and Nick is bringing honey-baked ham. Travis is making home-made cranberry sauce.
Just a personal note here ... I'm so proud that my children always go to family dinners with a dish in hand. So many of the younger family members just show up and eat. Grandad and I worked hard to instill this responsibility in our kids and it's so rewarding to see them follow through on things that we taught them.
It's always been interesting to me how family members seem to get assigned to bring certain things to family gatherings. In our family at least, once you make a dish, you own it. I got this pecan pie recipe from a co-worker more than 30 years ago. Ever since the first year I made it, I am always assigned to bring pecan pie. Everyone in the family considers this the best pecan pie they've ever eaten. One year I tried a different recipe and my family was not happy about it. The next year I went back to this old reliable recipe.
In the South, pecan pie is as important to Thanksgiving as pumpkin pie. Most cooks use pecan halves in their pies. I chop the pecans because they stay tender and the pie is easier to cut. I have also discovered that the pie filling does not set if I use a metal pie plate. Be sure to use a glass or Pyrex pie plate for best results.
1 cup sugar
3/4 cup light corn syrup
1/2 cup margarine
3 eggs, beaten
1 cup chopped pecans
1 teaspoon vanilla
1/3 teaspoon salt
Place prepared pie crust in pie plate and flute the edges.
Blend sugar, syrup and margarine in saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Blend hot mixture slowly into beaten eggs. Stir in vanilla extract and salt. Pour into pie shell. Top with pecans.
Cover the edge of the pie crust with aluminum foil to prevent over-browning. Remove it after 20 minutes. Bake at 375ยบ for 30 minutes.
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Monday, May 3, 2010
Grams Made Asparagus and Bacon Quiche
I found this recipe in my e-mail inbox last week. I would give credit to the source but I forgot to make a note of it. I made it for dinner tonight and it is quick, easy and delicious. I highly recommend it.
1 refrigerated pie crust (like Pillsbury All-Ready)
1 pound fresh asparagus
6 slices bacon, cooked and crumbled
1 (5-ounce) package grated Swiss cheese
5 eggs
1 cup half-and-half
1 teaspoon dried tarragon
½ teaspoon salt
½ teaspoon ground black pepper
Preheat oven to 350 degrees.
Unroll pie crust and place in a 9-inch pie plate. Fold pie crust edges under and crimp. Set aside.
Snap off and discard tough ends of asparagus. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
Microwave on High for 4 minutes, or until crisp-tender; drain well.
Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese.
In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
Bake for 45 to 50 minutes, or until set.
1 refrigerated pie crust (like Pillsbury All-Ready)
1 pound fresh asparagus
6 slices bacon, cooked and crumbled
1 (5-ounce) package grated Swiss cheese
5 eggs
1 cup half-and-half
1 teaspoon dried tarragon
½ teaspoon salt
½ teaspoon ground black pepper
Preheat oven to 350 degrees.
Unroll pie crust and place in a 9-inch pie plate. Fold pie crust edges under and crimp. Set aside.
Snap off and discard tough ends of asparagus. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
Microwave on High for 4 minutes, or until crisp-tender; drain well.
Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese.
In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
Bake for 45 to 50 minutes, or until set.
Wednesday, January 27, 2010
Grams Made Scrambled Eggs with Spinach
When I was a kid, my dad used to make scrambled eggs with spinach for Sunday night supper. I absolutely hated it. But I recently ate a delicious spinach souffle and it reminded me of Dad's dish. I looked around the internet and found a recipe which I have modified to make it similar to what Dad made. Don't be put off by the idea, this is terrific for brunch, dinner or a side dish.
12 ounce package baby spinach (or 1 package frozen chopped spinach, thawed and drained)
1 Tablespoon olive oil
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon half and half
2 eggs, beaten
salt and pepper to taste
1/2 teaspoon dried thyme leaves
2 Tablespoons grated Parmesan cheese
Coarsely chop the baby spinach leaves. Heat oil in a large heavy skillet and cook the onion until crisp tender. Stir in garlic when onions are almost done. Add the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes.
In a small bowl, beat half and half with eggs, salt, pepper, and thyme. Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4-5 minutes longer. Sprinkle with cheese and serve.
To make this recipe as a main course, use 6-8 eggs and increase olive oil if needed.
12 ounce package baby spinach (or 1 package frozen chopped spinach, thawed and drained)
1 Tablespoon olive oil
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon half and half
2 eggs, beaten
salt and pepper to taste
1/2 teaspoon dried thyme leaves
2 Tablespoons grated Parmesan cheese
Coarsely chop the baby spinach leaves. Heat oil in a large heavy skillet and cook the onion until crisp tender. Stir in garlic when onions are almost done. Add the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes.
In a small bowl, beat half and half with eggs, salt, pepper, and thyme. Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4-5 minutes longer. Sprinkle with cheese and serve.
To make this recipe as a main course, use 6-8 eggs and increase olive oil if needed.
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