Lemony Chicken and Spinach Soup

It's cool and rainy in Chicago today, a perfect day for Souper Sunday.  This week's soup choice is inspired by Greek avgolemono with some variations.  The best part is that the thickening is made with eggs and fresh lemon juice, no cream.  This soup is delicious!  Serve with warmed pita bread.

Serves: 8 

1 tablespoon olive oil
5 garlic cloves, minced
3 medium carrots, finely diced
1 leek, finely chopped
10 cups unsalted chicken stock
2/3 cup dry jasmine rice
1/2 cup fresh lemon juice (2 large lemons)
2 large eggs
1 tablespoon fresh dill, finely chopped
4 cups loosely packed baby spinach, stems removed
1 rotisserie chicken, shredded into bite sized pieces
2 teaspoons kosher salt
Freshly ground black pepper, for serving (optional)

Heat olive oil in stockpot over medium heat.  Add garlic, carrots and leek to pan; cook, stirring frequently for about 10 minutes or until vegetables are soft and aromatic.  Add chicken stock to vegetables and increase heat to medium-high; bring to a boil.  Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.

Whisk together lemon juice and eggs in medium bowl.  Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. 

Add dill, spinach, chicken and salt; allow spinach to wilt and soup to heat back up, about 10 minutes.  Sprinkle with black pepper. Serve.

Pita:  Wrap pita bread in foil and bake for 12 minutes in a 350 degree oven.

Turkey Meatballs in Tomato Basil Sauce

I made this new recipe for dinner on a trip to Los Angeles and it was a big hit with Ryan, Jill and Sienna.  Use a light touch when making these meatballs as they will not be baked ahead of time rather cook in the sauce.  When you add the meatballs to the sauce, be careful not to stir the sauce for about 10 minutes until they firm up.  Once that happens you can stir normally.  When I found the recipe on the Inspired Taste blog I liked the way the dish is served, alone or with a dollop of ricotta cheese, over angel hair pasta.  The addition of the dollop of ricotta made is especially delicious. Even the pictures are delicious!   Serve with Rustic bread.

Tomato Basil Sauce

1 tablespoon olive oil                                        
2 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 28 ounce cans crushed tomatoes
1 large sprig basil plus handful of torn basil leaves
Salt

Make Sauce - In a large skillet with a cover, heat olive oil.  Add the garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant.  Stir in the tomato paste and cook, stirring often until the color turns from bright red to orange, about 2 minutes.  Pour in the crushed tomatoes and a generous pinch of salt.  Bring to a simmer.  Add the basil sprig then taste for seasoning.  Adjust with additional salt, if needed.  Continue to simmer while to prepare the meatballs.

Turkey Meatballs

1/2 cup Panko breadcrumbs
1/2 cup milk, 2%
1 large egg
1 1/2 ounces (generous 1/2 cup)  Parmigiano-Reggiano cheese, coarsely grated  (I used fresh and grated it myself, it's so much better).
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound ground turkey (93% lean)

Stir breadcrumbs and milk in a large bowl and let sit 5 minutes.  Add the egg, cheese, parsley, oreganoand the salt.  Stir until well blended.  Add the ground turkey and use a fork or your fingers to gently mix everything together until combined.  For the most tender meatballs, try your best not to over mix.

Wet your hands and then form the mixture into 1 inch balls.  You should get about 24 meatballs.  I placed the meatballs on waxed paper while I made all of them.  

Gently drop the meatballs into the tomato sauce.  (It's okay if they are not completely covered by the sauce).  Cover the skillet and cook 20 minutes.  Gently shimmy the skillet to move the meatballs around a little and then cook for another 5 - 10 minutes or until the meatballs are thoroughly cooked.  

Just before serving, scatter torn basil leaves over meatballs and sauce.

Olive's Favorite Roasted Parmesan Green Beans

My 9 year old granddaughter Olive, couldn't stop eating these when I made them recently.  The combination of Parmesan and Panko gave them the perfect crunch.

1 pound fresh green beans

2 Tablespoons olive oil

2 Tablespoons grated Parmesan cheese

2 Tablespoons Panko bread crumbs

1/2 teaspoon kosher salt.

Preheat over to 400 degrees.

Combine all ingredients in a large mixing bowl; toss to coat.

Spread green beans on a large rimmed baking sheet.

Roast for 15-20 minutes; stirring halfway through.

*Recipe found on Lemon Tree Dwelling blog.

Shrimp and Corn Chowder

 Souper Sunday with this shrimp, corn and potato chowder that has a New Orleans style to it.  Serve with fresh crusty sourdough bread.  

1 lb. shrimp, peeled and deveined

4 tablespoons butter, divided

1 yellow onion, diced

1/2 cup celery, diced

4 cloves garlic, minced

2 tablespoons flour

1 1/2 tablespoons smoked paprika

1 bay leaf

4 cups seafood stock

1 lb. Yukon gold potatoes, mini diced

2 1/2 cups frozen corn kernels

2 teaspoons Old Bay seasoning

1 cup heavy cream 

In a large soup pot, heat 1 tablespoons of butter over medium high heat and cook the shrimp for 4 - 7 minutes or until they become completely opaque on the outside. DO NOT OVERCOOK shrimp or they will become tough.   Remove shrimp to a plate and set aside.

Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes.  Add the garlic and the flour and continue to cook for an additional 2 minutes.  When the flour starts to brown, add the smoked paprika, bay leaf, seafood stock and diced potatoes.  Bring the soup to a boil, stirring occasionally Reduce the heat to low and simmer, uncovered for 15 minutes.  Add the corn and continue to cook for an additional 15 minutes.

While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite size pieces.  Add the heavy cream, Old Bay seasoning and chopped shrimp into the soup.  Stir until the cream is incorporated and allow the chowder to heat through.  Add remaining whole shrimp.  Remove bay leaf, adjust seasonings to preference. 

*Adapted from Little Spice Jar blog.

Easy Grilled Shrimp Fajitas

• This recipe is a fun way to make Shrimp Fajitas, completelyon the grill.  The spice seasoning is perfect for fajitas.
  
  
  
  
  
  
  
  
  
  
  
  
  
  1 tablespoon chili powder1 teaspoon sugar1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2 yellow bell peppers, quartered1 red bell pepper, quartered2 yellow onion, cut into thick rounds2 tablespoons olive oil1 pound peel and deveined large shrimp, tails removed8 small four tortillas, warmed
  Directions:
  Preheat a grill to medium high heat.  
  In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.  
  Use a pastry brush to coat both sides of the peppers and onions with some of the oil, then sprinkle with a quarter of the spice mix.  Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
  
  Grill the peppers and onions until grill marks appear, 3 - 4 minutes per side. Remove to a cutting board.  Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side.  DO NOT OVERCOOK shrimp or they will be tough.
  Coarsely chop the vegetables.  Serve with warm flour tortillas (I wrapped a stack of tortillas in foil and warmed them on the grill).
  For serving:  sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges.
  
  
  
  
  
  
  
  
  
  
  

Fresh Strawberry Bread

This is a great way to use up extra strawberries.

2 1/2 cups flour
1 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. vegetable oil
1 cup whole milk
1 egg
1 tsp. pure vanilla extract
1 1/2 cup fresh sliced strawberries

Combine all ingredients in a large mixing bowl; fold in fresh strawberries.

Pour into greased loaf pan.

Bake at 350 degrees for 55-60 minutes or until top is golden brown and completely set.  Toothpick inserted into center will come out clean.

Cool slightly then remove to a wire rack to cool completely.

Slice and enjoy!