Avgolemono Soup (Greek Lemon Egg)

Greek Avgolemono Soup

Book: Steve's Diabetic Recipe Book ll
Chapter: soups
Serves: 10

Because I had never heard of this soup and obviously never tasted any, I have no point of reference for a comparison with a traditional or authentic one.If it isn't traditional or authentic... I don't care...because I cannot compare it to anything. Someday, I'll order it at a Greek restaurant and see if it's close.This recipe is based on a number of different internet recipes.It only took a short while to produce, what is now, possibly one of the best soups I've ever tasted. Absolutely heavenly yellow velvet.

It keeps pretty well for a few days in the fridge and "nukes" well if you are gentle.

1 pound pan fried, rough chopped chicken breasts
2 cups milk
2 tablespoons cornstarch
6 egg yolk, beaten
2 quarts "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1/2 cup rice
1/4 cup butter
1 tablespoon chopped parsley
1/2 cup lemon juice
1 teaspoon grated lemon peel
Salt and pepper to taste

Pan fry the chicken breast. Allow to cool enough to rough chop and set aside.

In a bowl, stir the milk and cornstarch together and beat in the egg yolks. Set aside.

Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min.

Remove the soup from heat.

Temper the milk and egg mixture with some of the broth. Then stirring carefully, add to the pot.

Continue to cook for a moment until all thickens.

Remove from the heat again and add the butter, chopped parsley, salt 'n pepper and lemon juice.You may wish to add some grated lemon peel as well.Add the chicken and bring to temp.

A sprig of fresh parsley makes a nice garnish.

NUTRITION FACTS
Amount per Serving
Calories 170 Calories From Fat 69 % Daily Value*Total Fat 8g 12%Saturated Fat 1g 7%
Cholesterol 35mg 12%
Sodium 609mg 25%
Total Carbohydrate 16g 5%
Dietary Fiber 0g 0%
Sugars 13g
Protein 9g
Vitamin A 8%
Vitamin C 1%
Calcium 8%
Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.

Cabbage Roll Casserole

Cabbage Roll Casserole
Book: Steve's Diabetic Recipe Book ll
Chapter: Main
Serves: 8
Tastes a lot like Holubki but a lot easier.

2 pounds ground beef
1 cup chopped onions
1 15-ounce can tomato sauce
2 pounds rough chopped cabbage
1 cup uncooked rice
2 14-ounce cans beef broth

Preheat oven to 350°

Brown the ground beef in a frying pan. (a little pink is OK) Tilt pan and use 2 paper towels to remove most of the rendered fat. Don't drain in a colander because the dish needs a little fat.

In a 9 X 13 or larger baking dish, layer 1/3 the cabbage, 1/2 the onion, 1/2 the ground beef, 1/2 the rice and 1/2 the tomato sauce.

Create a second layer and top with the last third of the cabbage.

Press the casserole down with hands.

Pour in 1 1/2 to 2 cans of the broth. (in a 9 X 13 it won't take much more)

Cover with foil and bake for 60 minutes.

Check the casserole. If dry, stir a little bit and add more broth or water. Test tenderness of the rice. It probably needs another 15-30 minutes. Don't overcook.

Serve with catsup, just like Holubki.

NUTRITION FACTSAmount per Serving
Calories 342
Calories From Fat 44 % Daily Value*
Total Fat 27g 41%
Saturated Fat 11g 53%
Cholesterol 62mg 21%
Sodium 603mg 25%
Total Carbohydrate 34g
11%Dietary Fiber 4g
16%Sugars 27g
Protein 20g
Vitamin A 8%
Vitamin C 106%
Calcium 8%
Iron 13%
* Percent Daily Values are based on a 2,000 calorie diet.