Directions 1 Preheat oven to 350°F. 2 Lightly coat 2 mini loaf pans and a roasting pan with cooking spray. 3 In medium bowl, add ground beef, egg, onion, bread crumbs, parsley, garlic powder, Worcestershire sauce, salt, and 1 tablespoon ketchup. Mix until blended well. 4 Mold mixture into two 5 1/2" inch loaves. 5 Place loaves on rack in roasting pan and cover each with one tablespoon ketchup. 6 Bake for one hour. 7 Remove from oven and let stand 5 minutes before serving.
Nutrition Facts
Makes 2 servings
Serving Size: 4 oz
Amount Per Serving
Calories
197.4
Total Carbs
8.1 g
Dietary Fiber
0.3 g
Sugars
6.7 g
Total Fat
6.5 g
Saturated Fat
2.3 g
Unsaturated Fat
4.3 g
Potassium
53.1 mg
Protein
27.5 g
Sodium
447.9 mg
Dietary Exchanges
2 1/4 Meat, 1/4 Other Carbohydrate, 1/2 Very Lean Meat
Turn braised short ribs into a ragù that’s fabulous over tube-shaped pasta and sprinkled with Parmesan (you might need to reserve some of the pasta cooking water for loosening the sauce). But you can also leave the ribs whole and serve them, along with their sauce, over mashed potatoes or polenta.
Serves 6
3 to 4 lb. meaty bone-in beef short ribs, preferably English style Kosher salt and freshly ground black pepper 2 Tbs. extra-virgin olive oil 3 oz. thickly sliced pancetta (about 3 1/4-inch-thick slices) or 3 slices thick-cut bacon, cut into 1/2-inch squares 1 medium yellow onion, diced (about 1 heaping cup) 1 celery stalk, diced (about 1/2 cup) 1 carrot, diced (about 1/2 cup) 1/2 cup sliced white mushrooms 3 large cloves garlic, coarsely chopped 2 Tbs. tomato paste Pinch crushed red pepper flakes 1/2 cup dry white wine or dry vermouth 1 28-oz. can whole peeled tomatoes
Position a rack in the lower third of the oven and heat the oven to 300°F.
Cook the ribs:Trim away any excess fat from the top of each rib down to the first layer of meat, but don’t remove the silverskin or tough-looking tissue that hold the ribs together or onto the bone. Pat the ribs dry with paper towels, and season them with salt and pepper. Heat the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot. Add only as many ribs as will fit without touching, and brown them on all sides, turning with tongs until nicely browned, 3 to 4 min. per side. Transfer to a platter, and continue until all the ribs are browned. Pour off and discard most of the fat from the pot. Return the pot to medium heat, and add the pancetta or bacon. Cook, stirring occasionally, until the pancetta or bacon has rendered some of its fat but is not crisp, about 3 minutes. Add the onion, celery, carrot, mushrooms, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 8 min. Add the tomato paste and red pepper flakes, and cook for 2 min., stirring. Add the wine, increase the heat to medium-high, stir to scrape up any browned bits on the bottom of the pot, and bring to a boil. Add the tomatoes and their juices and bring to a simmer.
Transfer the ribs to the oven:Return the short ribs (and any juices) to the pot in a single layer, nestling them into the sauce. Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Set the lid in place, and transfer to the oven. Braise, turning the ribs with tongs every 45 min., until fork-tender and the meat is pulling away from the bone, about 2-1/2 hours.
Make the ragù:Use tongs or a slotted spoon to carefully transfer the ribs to a shallow baking dish or wide bowl. Set aside until just cool enough to handle. Skim any visible surface fat from the braising liquid and bring to a gentle simmer over medium heat. If the tomatoes haven’t broken up, break them up with a wooden spoon. If the sauce seems watery, increase the heat to medium-high and simmer to thicken. If not, keep it warm. Taste for salt and pepper. When the beef is cool enough to handle, remove the meat from the bones and the bands of connective tissue that encircled the bones. Chop the meat into bite-size chunks or pull into large strips. Return the meat to the sauce, and keep warm until ready to serve, or if making ahead, cool and refrigerate.
Make Ahead Tips
The finished ragù can be refrigerated, covered, for up to three days.
Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined Italianblue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.
There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the slices over medium-high heat, makes for quick-cooking, golden brown, juicy chicken.We recommend serving this version of Chicken Marsala over mini penne, but any pasta shape will do.
Serves 2-3
1 lb. boneless, skinless chicken breast halves (about 3) Kosher salt and freshly ground black pepper 3 Tbs. extra-virgin olive oil 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups) 2 large cloves garlic, minced 1/3 cup heavy cream 1-1/2 oz. crumbled Gorgonzola (1/3 cup) 1 Tbs. chopped fresh flat-leaf parsley
Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.
n a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.
1/4 cup lemon juice
1/4 cup honey
1/4 cup soy sauce
1/4 cup dry white wine
2 T. miced garlic
6 boneless pork loin chops, well trimmed (4 oz. each)
1 T. vegetable oil
Cooking Instructions
In a 9" x 13" baking dish, combine the lemon juice, honey, soy sauce, wine, and garlic; mix well. Add pork chops then cover and refrigerate 4 hours or overnight, turning the pork chops occasionally. In a large skillet, heat the oil over medium-high heat. Add the chops; saute for 2 to 3 minutes per side. Pour the marinade over the chops and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes, or to desired doneness. Serve topped with sauce.
Watercress Salad with Steak, Sautéed Shallots & Stilton
Stilton is a type of English cheese, known for its characteristic strong smell and taste. It is produced in two varieties: the well-known blue and the lesser-known white. Both have been granted the status of a protected designation of origin by the European Commission, together one of only seventeen British products to have such a designation.[1] Only cheese produced in the three English counties of Derbyshire, Leicestershire, and Nottinghamshire – and made according to a strict code – may be called "Stilton". This means that cheese produced in Stilton, the village in Cambridgeshire for which the cheese is named, would not legally be allowed to be called Stilton Cheese.
This salad is heavier on greens than on steak, making it a light but filling meal.
Serves 4
3 Tbs. extra-virgin olive oil 1 Tbs. fresh lemon juice 1/2 tsp. Worcestershire sauce 1/2 tsp. Dijon mustard Kosher salt 12- to 14-oz. strip steak or rib eye (1 inch thick) Freshly ground black pepper 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups) 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces 2 oz. Stilton, crumbled (about 1/2 cup)
In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper. In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board. Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly. Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.
Place cabbage in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until cabbage is bright green and tender. Do not overcook. Remove cabbage from steamer. Drizzle with melted butter. Season with salt and pepper to taste.
Place green beans in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until tender. Remove beans from pan. Rinse under cold running water. Transfer to a bowl and add oil, parsley and salt and pepper to taste. Toss and serve.
Prepare grill or broiler. Place chicken in a dish and pour jerk sauce over. Turn to coat completely. Grill or broil chicken about 8 minutes, turning and brushing with any additional sauce frequently during cooking. Serve with lime.
Broccoli Woccoli
Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick. INGREDIENTS
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika. DIRECTIONS
Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.
Directions 1 Mix together the breadcrumbs and parsley in a shallow dish large enough to hold the steak. 2 Combine the mustard, lemon juice, pepper, and paprika in a small bowl. 3 Pat the steak dry with paper towels, and brush all over with some of the mustard mixture. 4 Grill or broil until done to taste. 5 Brush steak with the remaining mustard mixture. Place the steak in the breadcrumb mixture, flipping to coat both sides. Serve.
Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories
213.2
Total Carbs
7.7 g
Dietary Fiber
0.5 g
Sugars
0.6 g
Total Fat
6.4 g
Saturated Fat
2.3 g
Unsaturated Fat
4.1 g
Potassium
31.7 mg
Protein
29.1 g
Sodium
244.2 mg
Dietary Exchanges
1/4 Fat, 3 1/4 Meat, 1/2 Starch, 4 Very Lean Mea
1 1/2 pounds (720 g) boneless beef round steak, cut 1 inch (2.5 cm) thick
2 tablespoons (18 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) sweet paprika
1 tablespoon (15 ml) Worcestershire sauce
Canola oil cooking spray
1 large garlic clove, peeled and thinly sliced
2 medium celery ribs, thinly sliced
2 medium onions, peeled and thinly sliced
4 medium plum tomatoes, thinly sliced
1/2 cup (120 ml) reduced-sodium canned beef broth
Cooking Instructions
Combine flour, thyme, and paprika. Brush the boneless round steak strips with Worcestershire sauce. Dredge in flour mixture. Spray a large nonstick skillet with cooking spray. Over medium-high heat, add steak pieces and brown on both sides, about 5 minutes per side. Place steak in a 3-quart (3-liter) or larger crock pot. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once.
Preheat oven to 425 degrees
combine everything except ketchup
place in non-stick loaf pan and cover with ketchup
bake uncovered for about 1 hour or until meatloaf is firm to touch in center
let settle for 10 minutes before service
Non-stick cooking spray
4 boneless skinless chicken breast cutlets (4oz. each)
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup apple butter
1/4 cup shredded reduced-fat real cheddar cheese
Cooking Instructions
Preheat oven to 350 degrees. Coat a 7" x 11" baking dish with the non-stick cooking spray. Place chicken in baking dish; season chicken with salt and pepper then spread apple butter evenly over it. Cover with aluminum foil and bake for 25 to 30 minutes, or until no pink remains in the chicken. Remove the baking dish from the oven, uncover, and sprinkle chicken evenly with cheese. Return chicken to oven and bake uncovered for 4 to 6 minutes, or until the cheese is melted.
Makes 8 servings
6 tablespoons lemon juice
2 Large RED apples (1 lb. total)
1/3 cup orange juice
2 tablespoons salad oil
1/3 cup finely slivered fresh mint leaves
Salt
8 butter lettuce leaves, rinsed and crisped
Fresh mint sprigs
Cooking Instructions
1. In a 4- to 5-quart bowl, mix lemon juice with 1 quart water. Rinse apples, cut in half, and core; thinly slice lengthwise, then cut slices into matchstick-size slivers. As apples are cut, immerse in lemon water. 2. Drain apples thoroughly in a colander; return to bowl. Add orange juice and oil, and mix gently. 3. Just before serving, add mint leaves. Mix gently and add salt to taste. Place a lettuce leaf on each of 8 salad plates. Spoon apple salad equally onto lettuce leaves; garnish with mint sprigs.
Combine avocado and lemon juice in a salad bowl. Add lettuce and walnuts and toss. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Add pepper to taste. Shake vigorously. Pour dressing over salad and toss. Serve with croutons.
Heat butter in a heavy nonstick skillet over medium-low heat. Stir in leeks, garlic and ginger. Cook about 15 minutes, until leeks are tender. Season with salt and pepper to taste. Cover and keep warm. Coat rack with olive oil. Sprinkle steaks with salt and pepper to taste. Arrange on grill rack and cook about 3-5 minutes per side. Transfer steaks to a platter. Spoon vegetable mixture over steaks and garnish with basil.
Beef Roast
Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
INGREDIENTS
1 2 1/2-pound top round beef roast
1 t cracked black pepper
DIRECTIONS
Remove meat from the refrigerator; allow to stand at room temperature for 20 minutes. Pat meat dry with paper towels to remove any moisture. Sprinkle and then rub the pepper over the meat. Preheat oven to 400 degrees. Place the meat into a heated saute pan that is oven proof. Sear the meat on all sides over moderate heat; place in oven. Reduce the oven temperature to 350 degrees. Roast for 50 minutes or until internal temperature reaches 125 degrees F. Remove meat from oven, cover loosely with foil and allow to stand for 10 minutes.
Directions: Heat oven to 350 F. Place a roasting pan on center shelf in oven and fill almost half way with boiling water. In a blender, combine yolks, eggs, cream, water, sugar substitute, vanilla, and ginger until very smooth. Pour through a sieve into a shallow 1quart baking dish. Carefully place dish in roasting pan (water should come up halfway up sides). Bake 30-35 minutes until a knife inserted in center comes out clean. Transfer to wire rack; cool to room temperature. Spray a piece of plastic wrap with cooking spray, lay directly over flan and chill 3 hours in refrigerator.
1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard)
Directions: Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.
1/2 pound red onion (about 1 medium), peeled and coarsely chopped
1/4 pound green beans, cut into thirds
4 garlic cloves, pressed through a garlic press
1/2 teaspoon dried thyme, crushed
1/4 teaspoon herbes de Provence, crushed
1/4 teaspoon fines herbes, crushed
1/4 teaspoon pepper
1/4 teaspoon salt
Shredded carrot for garnish)
Directions: Combine all ingredients except for the shredded carrots in a crockpot. Set crockpot to low heat, and cook for 4 hours.Transfer one-third of the vegetables to a food processor, and puree with 1/2 cup of the broth from stew; set aside. Transfer half of the remaining vegetables to food processor, and pulse until coarsely chopped. Return pured and chopped vegetables to crockpot; stir to combine. Divide among serving bowls, and garnish with shredded carrot.ALTERNATE METHOD: If you dont have a crockpot, combine all ingredients in a Dutch oven, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 40 minutes. Continue with step 2.
2 tablespoons extra virgin olive oil 2 medium zucchini, cut into ¼ thick rounds ½ cup sliced green onions 1 teaspoon salt ¼ teaspoon crushed red pepper 8 large eggs, lightly beaten with 2 tablespoons water 4 ounces goat cheese, crumbled ¼ cup packed basil leaves, thinly sliced
Directions: 1. Heat oven to 350°F.
2. Heat 1 tablespoon of oil in a 12-inch nonstick ovenproof skillet over medium-high heat.
3. Cook zucchini 10 minutes, turning slices as they brown.
4. Add green onion; sprinkle with ½ teaspoon salt and crushed red pepper.
5. Cook 2-4 minutes, until zucchini is golden and tender; transfer to a bowl, wipe down skillet.
6. Heat broiler with rack in upper level (but not the closest to heat source).
7. Whisk eggs, water, goat cheese, basil and remaining ½ teaspoon salt in a bowl.
8. Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 1½ minutes to set bottom.
9. Spoon zucchini mixture evenly over top; reduce heat to medium-low, cover and cook 5-6 minutes until edge is set and puffed.
10. Uncover, transfer to broiler and broil 1-1½ minutes, just until top is set and lightly golden.
10 tuna steaks, or swordfish steaks, about 6 oz each, .75 in. thick
3/4 tsp hot pepper sauce
1 tbsp Creole seasoning
1 tbsp steak sauce
3 tbsp orange juice
1-1/2 cups unsalted butter
3 tbsp orange peel, grated
5 cloves garlic, pressed
Cooking Directions:
Place first 8 ingredients in a heavy nonreactive saucepan over medium heat. Cook, stirring frequently, until butter melts, mixture boils and ingredients are mixed thoroughly. Remove from heat. Prepare grill or turn on broiler. Brush both sides of fish with sauce. Place on grill or broiler pan and cook about 4 minutes per side, basting frequently with sauce, until fish is almost cooked through. Do not over cook. Serve remaining sauce over fish. Garnish with orange slices.
1 whole alaskan sole, about 1-1/4 lb each, cleaned and gutted, with head and tail intact
3/4 tsp salt
Cooking Directions:
Thoroughly rinse fish in cold water and pat dry. Sprinkle 1/2 tsp salt over the outside and into cavity of fish. Rinse black beans in several changes of cold water and drain. In a small bowl, mash beans, garlic, and sugar with back of wooden spoon. Stir in sesame oil, rice wine, pepper, and 1/8 tsp salt. Place fish in 9 in. shallow heatproof bowl and spread black beans over fish on both sides and in cavity. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place dish into steamer, cover, and steam 5 minutes. Turn off heat and let stand, covered, 4 minutes. Test fish for doneness by poking the thickest part with a fork or chopstick; flesh should flake. If not, re-steam 1-2 minutes, or until fish just flakes. Carefully remove the dish from the steamer and pour off any liquid in the dish. In a small skillet, heat oil until hot but not smoking over high heat. Sprinkle ginger and scallion over fish. Drizzle soy sauce over fish and carefully pour oil over fish. The oil will make a crackling sound as it hits the fish. Serve immediately.
Super Fast Pork and Veggie Stir Fry Need to get dinner on the table in under 30 minutes? This recipes makes that happen. INGREDIENTS
1 pound (16 ounces) pork roast or pork tenderloin
1 tablespoon vegetable oil
2 cloves garlic, smashed and chopped
1 cup carrots, shredded
1 cup cremini mushrooms, sliced
1/4 whole Chinese cabbage, shredded (about 2 cups)
2 tablespoons soy sauce, low-sodium
1 teaspoon whole-grain mustard
1 teaspoon sesame oil
2 tablespoons natural peanut butter, smooth
1/2 cup hot water DIRECTIONS
Trim fat from the pork and cut into 1/2 inch cubes.
Heat a skillet over moderately high heat, then add the oil. Once the oil is hot, add the trimmed and cubed pork. Stir fry until the pork is no longer pink.
Remove the pork from the skillet and cover to keep warm.
Rinse out the skillet, and spray it with nonstick cooking spray. Heat the skillet to moderate heat and add the carrots, garlic, cabbage, and mushrooms. Cook over moderate heat for 3-4 minutes. While the vegetables are cooking, combine the soy sauce, mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot water and whisk with a fork to create a smooth sauce. Pour mixture over the vegetables and add the cooked pork back to the pan. Stir fry for 2 additional minutes. Serve with whole-grain noodles or rice.
Serving size is 1 cup vegetables and 1/2 cup pork.
Avgolemono (Greek: Αυγολέμονο) is a Greek soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolémono translates to "egg-lemon," in English. It is also part of certain stew-like dishes such as the Greek pork with celery and the Turkishyuvarlak, added just before serving to thicken the cooking juices. In other Middle Eastern cuisines, it is used as a sauce for chicken or fish. As a soup, it usually starts with chicken broth (though meat, fish, or vegetable broths may sometimes be used). Typically, rice or soup pasta, such as orzo, are cooked in the broth with thin strips of meat (chicken, for example) before a mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is important to remove the mixture from the heat before adding the egg-lemon mix, in order to avoid curdling. The safest way to prevent curdling is to remove a cup of broth from the pot and let cool a little, then gradually add the egg and lemon juice while beating the mixture vigorously with a fork or whisk; once the broth is frothy, it is gently added back to the pot and the soup is served immediately. Leftover soup will invariably curdle, even if refrigerated or rewarmed. Its taste will not change but the texture and mouthfeel cannot be recovered. The soup is usually made with whole eggs; sometimes with just yolks.[1] The whites typically are beaten first until soft peaks form and then the yolks and lemon juice are beaten into the whites until just combined. Whole eggs may also be beaten together without the initial separation. Starch may be added to the soup as an additional thickener, however, it is most often used if one omits the egg whites from the recipe, as the volume from the whipped whites creates thickness.
Preparation time: 5 minute
Serves: 4
Cooking time: 20 minutes
Ingredients:
salt and pepper
2 tbsp flat leaf parsley, for serving, minced
1/2 cup orzo pasta
1-2/3 quarts chicken broth
1/2 lb cooked chicken, diced
1/3 cup lemon juice, plus more, if desired
2 eggs
1 egg yolk
Cooking Directions:
In a medium saucepot over high heat, bring the chicken broth to boiling.
Stir in the orzo, reduce the heat to medium-low, and simmer until al dente, about 12 minutes.
Reduce the heat to low.
In a large bowl, beat the eggs and egg yolk with the lemon juice until light and frothy.
Beating constantly, slowly pour 1 cup of the hot stock into the egg mixture.
Continue to add stock until the eggs are warmed.
Pour the eggs back into the soup.
Add more lemon juice if needed.
Season with salt and pepper.
Stir in chicken and heat until warmed through, about 5 minutes.
Do not let the soup simmer.
Suggestion: Serve with Caesar salad. To serve, ladle into serving bowls and sprinkle with parsley.
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until broccoli is bright green and tender. Remove from steamer basket. Add remaining ingredients and pepper to taste.
