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Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts

Wednesday, October 24, 2012

Italian Wedding Soup


2011_01_06-italian-wedding-soup-2.jpg


I've been really into soups lately, having found that they are such a great way to stretch out our veggies and meat for a growing family. I also love having leftovers = less time in the kitchen!
Everyone enjoyed it, and my youngest said it made him feel warm and cozy. :o)

Source: The Kitchn

Italian Wedding Soup is highly adaptable; try other greens like kale (as I did in the photo above) or chard, add grated lemon rind to the meatballs and some lemon juice to the broth for brightness, or consider spicing it up with some ground red pepper flakes added with the onions and garlic.

Italian Wedding Soup serves 6 to 8
3/4 pound ground organic meat (chicken, turkey, pork or beef) - I just used a pound of ground beef
1/2 cup dry bread crumbs
3 large eggs
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh oregano (or 1 teaspoon dried) - I used Garlic & Herb Mrs. Dash
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups chicken stock
1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups) - I used kale (just the leaves, no stems)
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.
In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.
In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slow pour the egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, maybe even a squirt of lemon juice, and serve immediately in a low bowl if possible so the meatballs are visible.
To re-heat, simmer gently over low heat.

Wednesday, May 4, 2011

Roast Chicken with Potatoes, Lemon, and Asparagus




This is a favorite dish to serve company. We've made this many, many times!
 I love that you cook everything in the same dish.

Source: Everyday Food

Ingredients
  • 1 1/2 pounds new potatoes, halved
  • 3 tablespoons butter, cut into small pieces
  • Coarse salt and ground pepper
  • 1 package cut-up whole chicken (about 3 pounds)
  • 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
  • 1 lemon, cut into 8 wedges
  • 6 sprigs fresh thyme

Directions

  1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
  2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
  3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.