Category Archives: meat

Kotasoupa (Greek avogolemeno chicken soup)

  • 6-8 cups Broth from  chicken or Turkey (simmer whole chicken, or bones from chicken or Turkey just submerged with water, partially covered, on low heat for 2 hours or so)
  • 2-3 cups Meat from chicken or turkey in small pieces to add to soup
  • 4-6 large eggs (depending on amount of broth and size of egg– add an extra for thicker soup)
  • Juice from 3-4 lemon
  • Zest from 1 lemon
  • 1-1.5 cups orzo (depending on amount of broth)
  • Salt to taste

Heat broth to just boiling add orzo, simmer ~15-20 min.  In large bowl, beat eggs well with mixer or whisk until frothy.  Add lemon juice and beat some more–will have pale yellow foam on top.  Add zest.  Ladle one scoop of boiling broth into egg-lemon mixture and beat well, repeat for 5-6 ladlefuls. Pour egg-lemon-broth mixture back into pot with remaining broth and orzo, stir to blend.  Take soup off of heat and allow it to sit 10-15 minutes. It should thicken up some. (Not be watery). When reheating– heat gently–do not boil because the egg will separate. 

From Andromachi ❤️

Papoutsakia (little shoes)

  •   4 small eggplants (4-5 inches)
  • olive oil
  • 1 medium onion finely minced
  • 1 lb ground lamb or ground beef  (can use finely minced mushrooms for veggie version)
  • 2 med tomatoes or 1 large (grated to remove skin)
  • 1/3 cup wine (red or white doesn’t matter)
  • cinnamon
  • 1/2 recipe bechemel 
  • grated pecorino

Cut the ends off of the eggplants and cut the eggplants in half.  Cut a wedge out of the middle of each half that is about 1 cm deep and 3 cm wide and set the middle aside . IMG_1920

Drizzle both sides of eggplants with olive oil, place in a 9 x 13 pyrex pan and roast eggplants skin side up at 350 deg for about 15 min while you do the rest of the recipe.  Finely dice the inside of the eggplant.  Heat about 4 tbsp olive oil over medium high heat and saute onions.  Once onions begin to soften add the eggplant and saute a few more minutes.  Add the ground meat and press with the back of a wooden spoon to break into small pieces as it cooks.  After cooking the meat onion mixture for about 7-8 min add grated tomato and wine.  Sprinkle a little cinnamon and salt and pepper over the meat.  Turn heat down to medium/medium low and simmer until liquid mostly evaporates.

Prepare the bechemel.

Spoon the meat mixture into the eggplant halves evenly.  Generously spoon bechemel on top of the meat.   Sprinkle with pecorino.

Bake at 350 deg for about 50 minutes until the bechemel is golden brown and the eggplants are easily pierced with a fork.

IMG_1881

I did this batch with three eggplants, so they were very full!!

my best roast lamb ever

  • ~3-4 lb leg of lamb bone in or bone out
  • 1/4 stick of unsalted butter
  • 1/2 head of garlic finely minced
  • 2 large sprigs of fresh rosemary finely minced
  • 1 tsp lemon zest
  • 2 tsp salt
  • pepper
  • 1/2 cup of red wine
  • potatoes peeled and sliced in about 7mm thick slices.

Soften butter and mash in garlic, rosemary, lemon zest, salt and pepper to taste.  Pat the lamb dry and pierce the lamb 2 inches deep in several places.  Push butter mixture into these holes. Smear the rest of the butter all over the lamb. Don’t be shy. Line the bottom of the roasting pan with sliced potatoes and place lamb on top with fatty side up (if bone in leg). Pour wine over.  Roast for 15 min at 425 and then turn oven down to 350 and roast for about another hour until internal temp is 135-140.  Take out of oven and cover well with foil for 30 min.  Slice (for bone-in slice first along bone to release biggest piece, then trim off rest) and be prepared for delicious lamb and potatoes.  (may want to brown up the potatoes a bit under broiler and splash with a squeeze of lemon juice…optional)

I did this recipe for Easter 2015 scaled up with 4 pieces of lamb (around 16 lbs) in a large roasting pan with about 10 potatoes underneath–turned out great

Adapted from NY Times http://cooking.nytimes.com/recipes/1017303-roast-lamb and The Guardian http://www.theguardian.com/lifeandstyle/2014/apr/11/easy-roast-lamb-recipe-back-to-basics

Chicken Coconut Curry in Crockpot

  • 6-8 boneless chicken thighs
    • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 can of coconut milk
  • small bag of frozen peas (or fresh or frozen green beans) can add other veggies too as desired
  • curry powder 2-3 Tbsp

Place chicken, potatoes, coconut milk in a crockpot and set on low.  Cook for 5-6 hours.  20 minutes before the end add peas (or beans) and curry powder and salt to taste.  Can thicken broth by smashing some of the potatoes.

Chicken Leek Potato Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4-6 large leeks sliced (into coins) and well rinsed
  • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 cup chicken broth
  • 1 cup white wine (optional)
  • half bunch of fresh dill chopped
  • Freshly ground black pepper

Place chicken, leeks, potatoes and chicken broth into a crockpot.  Set on low and cook for about 5 hours.  An hour before finishing stir in wine.  Before serving stir in dill and black pepper and adjust salt to taste.  If you want to thicken it a bit use a fork to mash up some of the potatoes.  Otherwise enjoy as is.

Chicken Sweet Potato Black Bean Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4 sweet potatoes, peeled and cut into large chunks (> 1 inch cubes)
  • 2 large onions cut into large chunks
  • 1 large green pepper cut into large chunks
  • 1 jar pineapple or mango salsa
  • 2 cans black beans, rinsed
  • 1/3 cup chopped cilantro
  • juice from half lime

Place all the veggies on the bottom of the crockpot.  Place the chicken thighs on top of the veggies.  Pour the jar of salsa on top of everything.  Cover and cook on low for about 6 hours.  Stir about half way through the cooking time.  After 5 hours stir in the black beans.  Just before serving stir in the cilantro and lime juice.  Adjust salt to taste. If you like a little heat add a bit of cayenne. This is really tasty…good straight or over brown rice.

sausage crockpot stew with variations

  • 1 lb lamb sausage or good quality keilbasa, cut into big chunks
  • 6 small onions, peeled, not chopped or 3 medium, peeled and quartered
  • 3 small peppers, assorted, cut into big chunks
  • 4 small sweet potatoes, different varieties or 2 big, either way peeled and cut into big chunks ….or one medium butternut squash peeled cut into big chunks.
  • 1 can (regular size) stewed tomatoes (or a nice fresh tomato grated plus 2 tbsp tomato paste)
  • 1 tsp cumin
  • 1/3 cup quinoa
  • handful fresh chopped italian parsley
  • salt, pepper

put the onions, peppers, sweet potato or squash chunks in the bottom of the crock pot.  Put sausage on top, pour tomato over top, sprinkle w salt.  Cook on low for ~6 hrs.  Turn off crock pot, stir in quinoa and cumin and let sit for around 1/2 hr.  just before serving stir in parsley. salt and pepper to taste.