Yiayiasavgolemono Recipes

YIA YIA CHICKEN AVGOLEMONO SOUP

Yia Yia Chicken Avgolemono Soup image

Provided by Food Network

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

5 ribs celery, cut in half lengthwise
3 medium carrots, cut in half lengthwise
2 medium onions, quartered
3 teaspoons salt
2 teaspoons freshly ground black pepper
1 small chicken (between 3 and 4 pounds), halved
1 1/2 cups long grain rice, such as Uncle Ben's
10 egg whites
2 egg yolks
5 lemons, squeezed
1 teaspoon cornstarch

Steps:

In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil. Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour. Strain the vegetables and chicken, making sure to reserve all liquids.
Put back all the original liquids into the stock pot, plus 3 more cups water and the rice. Bring to a boil, and then lower the heat to medium.
Meanwhile, remove the meat from the chicken, shred and put to the side. Put the vegetables in a blender and puree, and put to the side. Put the egg whites in the blender and beat on high for 2 minutes. Add the yolks, lemon juice and cornstarch.
When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper. Take off the heat. Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly. Taste for salt and pepper.

YIA YIA'S AVGOLEMONO

Yia Yia's Avgolemono image

It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread.

Provided by deuxbebes

Categories World Cuisine Recipes European Greek

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

1 (2.5 pound) whole chicken
1 teaspoon kosher salt
1 onion, quartered
2 carrots, cut into 2-inch chunks
3 stalks celery with leaves, cut into 2-inch pieces
8 cups water
¾ cup uncooked orzo pasta
2 eggs, separated
2 lemons, juiced

Steps:

Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 19.6 g, Cholesterol 84.4 mg, Fat 10.7 g, Fiber 1.8 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 324.3 mg, Sugar 3.3 g

GYOZA

Gyoza image

I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.

Provided by Mersi

Categories Main Dish Recipes Dumpling Recipes

Time 45m

Yield 10

Number Of Ingredients 12

Ingredients

1 tablespoon sesame oil
2 cups chopped cabbage
¼ cup chopped onion
1 clove garlic, chopped
¼ cup chopped carrot
½ pound ground pork
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
¼ cup water
¼ cup soy sauce
2 tablespoons rice vinegar

Steps:

Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
Preheat vegetable oil in a large skillet over medium high heat.
Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 18.5 g, Cholesterol 37.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 546.3 mg, Sugar 1 g

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