Stupid Easy Greek Chicken Soup (Avgolemono)

from: Jamey Bennett
to: Daniel Larkin
date: Sat, Sep 19, 2015 at 4:08 PM

DOOOOD,
Last week I was at a nice Greek restaurant for a buddy’s birthday, and my friend Stephanie introduced me to the most delicious, lemony chicken soup, avgolemono. Avgolemono refers to the sauce that can be used as a part of any number of dishes.

Anyway, I’ve been dying to have this soup again that I had at the restaurant, so I googled “avgolemono chicken egg soup” and found some common ingredients and some variations. So I wrote my own recipe, and tried to make it stupid easy. I got sick this week and saw the perfect opportunity to make it. Way better than chicken noodle soup. So here goes.

Stupid Easy Greek Chicken Soup (Avgolemono)

Ingredients

  • 8 cups free range organic chicken broth (or homemade broth)
  • salt and pepper
  • ¼ cup diced onions, sautéed in olive oil
  • 4 cups cooked white rice
  • 4 free range eggs
  • 1 rotisserie chicken
  • ½ to 1 cup of lemon juice
  • ¼ to ½ cup freshly chopped dill

Cook the rice. Run to the store for a rotisserie chicken and fresh dill and chicken broth. Don’t take too long, because the rice, idiot.

Simmer most of the stock and season with pepper to taste (and salt if necessary). Hold back a cup or two (see below).

Sautee the diced onions. I like to get the frozen and already diced onions from the grocery store. Saves time and a mess.

Combine the remaining room temp or cool broth in a blender with the eggs, lemon juice, onions and 2 cups of the rice and blend until smooth. Why not hot broth? We don’t want to curdle the eggs. It’s not egg-drop soup or scrambled egg soup either.

Slowly stir the contents of the blender into the broth still simmering on the stove. Add the rest of the rice.

Fork the chicken bare, down to the bone. Add that to the simmering stock. Maybe bring up the heat a little. I don’t know. I did.

Add more lemon juice if you need to. I thought a cup was perfect for the whole pot, but I like it pretty lemony. Finish off with salt and pepper to taste.

After awhile, you’re basically done. It’s instinct.

Chop up the dill, stir it in. Serve that delicious dish.

Jamey

P.S. This is a lot of soup. So cut it in half, or freeze some, or have a lot of people over who eat chicken. 🙂

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Jamey’s Food Philosophy Commitments in Order of Importance

1. Don’t be a dingus.

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2. Whole, unprocessed foods, preferably organic and ethical produce and meats.

3. High plant intake, especially non-starchy vegetables. Eat plenty of raw or fermented veggies, and cook other veggies gently. Moderate fruit. Eat some nuts.

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4. Eat nose-to-tail. Try to eat organ meats and/or shellfish, along with fatty fish (and/or supplement fish oil) a couple times a week.

5. Paleo no-nos: Avoid grains, legumes, added sugar, shitty oils, and dairy. Very modest intake of prepared legumes and full fat dairy may be an okay indulgence on occasion.

6. Watch the carbohydrate intake whenever possible. Fiber is your friend, eat safe starches, and minimize even natural sugars.

Super Easy Creamy Vegan Tomato Soup

(From Jamey Bennett to Daniel Larkin, via iMessage)

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So easy I’m going to text it to you.

    • One 28 oz can crushed tomatoes with basil,
    • one 14 oz. can of coconut cream (coconut milk would work too, but I like Trader Joe’s coconut cream, it’s thicker)
    • Oops
    • 14 oz. water (use the empty cream can),
    • 1 tbsp coconut palm sugar,
    • 1 tbsp Italian seasoning,
    • 1 tsp red pepper flakes,
    • about 3 or 4 cloves minced garlic.
    • And black pepper to taste.

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Combine all in a pot stirring at high heat until nearly boiling, then reduce to a simmer for about 20 minutes. I served it with potato pancakes. Fantastic.

Should serve about 4 bowls.

Chorizo, Bacon, and Eggs Rutabaga Hash

from: Jamey W. Bennett
to: Daniel Larkin
date: Mon, Jan 13, 2014 at 8:19 PM

Hey Dude,
I know it’s been awhile since I’ve written an email with a legitimate winning “recipe.” So I’m going to give it a shot here. I was inspired for this recipe by this cauliflower bacon hash here, thanks to a Facebook ad today. But I deviated quite a bit, so I won’t bother explaining the differences.

I love breakfast hash, but I almost never order it, because Hash House A Go Go in San Diego has ruined all other hashes for me. Until now, because now I have a legitimate hash of my own. (BTW – they have a Hash House A Go Go in Orlando now, may be worth checking out, and they have vegetarian options.)

So this is basically a SUPER EASY Mexican-food-inspired, high-fat, low-carb (or maybe lowER-carb), Paleo feast. Mine majored on animal fat, since I used chorizo and bacon and incorporated ALL of the fat, but I wanted to make sure it was sharable and adaptable for a vegetarian. To make up for the fat, I’d say use coconut oil (it will change the character quite a bit), or olive oil. And then use meat substitutes for the chorizo (like Upton’s Natural Seitan, though a gluten product, it’s the best tasting and least processed vegetarian chorizo I’ve had) and bacon (maybe omit the bacon, because veggie bacon makes me sad).

Okay, enough of the mouth running. Let’s get down to business. I’m just going to bold the ingredients through the description.

Somewhere along the way you need to fry enough eggs for however many servings you’re going to have. I split this two ways, and did two sets of three eggs. These will go on top of the hash.

First, cook 10 oz. beef or pork chorizo in a skillet while cooking 5 or 6 pieces of bacon in a second skillet. When just about ready, remove the chorizo and bacon and set aside, and combine the fat of the two meats into one skillet.

Add a handful of diced onion bits to the fat, and cook over medium heat or so. After a couple minutes, and a teaspoon of minced garlic (a clove or two) and a 4 ounce drained can of sliced mushrooms. Cook for another couple minutes, but don’t burn anything.

Add 3/4 lb diced rutabagas from the frozen section of the grocer, and stir in until the frozen bits have all fallen off, then add 1/2 tsp. of paprika and salt and pepper to taste. Stir until you feel like everything is coming along nicely. Sip some wine. Drink some beer. I don’t know.

What follows (and the spices), I mostly lifted from the other recipe. Well, until the end. You’ll see.

Add three or four Tbs. water and cover for a few minutes.

Return the meat to the hash, along with the juice of a whole lemon (they use half).

After a couple of minutes dish it into to four bowls (this is a hearty meal for two), cover with the fried eggs, pour a few teaspoons of El Pato Jalapeno Salsa (from the Mexican section of the grocer, sub a superior salsa if you wish) on top of the eggs, and garnish with a few sprigs of cilantro.

That’s it. Everything was pretty much packaged in some way (even the lemon in its rind) or could be (frozen diced onions). The whole thing took about twenty or twenty five minutes from start to finish.

The finished product was every bit as satisfying as white potato hash—maybe even more—and I think the starchy carbs were reduced to about 1/5 of potatoes.

Enjoy!

from: Jamey W. Bennett 
to: Daniel Larkin
date: Tue, Jan 14, 2014 at 12:01 AM

Oh, I forgot a crucial ingredient that makes it a little more south of the Border and less of a rip-off! I used a 10oz can of diced tomatoes and green chilies (medium heat) when I added the lemon. They warmed up in the couple of minutes left in the cook. I can get the Ro*Tel brand for $1 at Dollar Tree or Target. They were a wonderful component, and I didn’t want to cook the life out of the tomatoes, so I thought adding them at the end would be like two minute hops in homebrew. 😉

from: Daniel Larkin
to: “Jamey W. Bennett” 
date: Tue, Jan 14, 2014 at 9:08 AM
subject: Re: Chorizo, Bacon, and Eggs Rutabaga Hash

I saw a Cauliflower Hash recipe on Facebook, and I’ve actually been planning it in my head ever since. My plan was to go with tempeh pre-boiled in a mix of water, soy sauce, vegan Worcestershire, and liquid smoke. I’ll go with your spices and tomato/chili mix for sure. This has Brinner written all over it.

from: Jamey W. Bennett
to: Daniel Larkin
date: Tue, Jan 14, 2014 at 4:00 PM

Wow, that’s quite a different direction, and sounds delicious.

[Note: Pictures were taken of this, but seem to be lost to the author. Apologies.]

Jive Turkey

Daniel Larkin 11/23/10
to me 

So I’m in charge of the turkey and stuffing for this year’s Knoxville Thanksgiving.  Believe it or not, with as much cooking as I’ve done, I’ve never roasted a bird.  But you have, during the turkey sandwich challenge.  Do you have anytips/suggestions?  The only twist I plan on implementing is rubbing chopped herbs between the skin and meat of the breast and thighs.  (that sounded dirty)

I don’t own a real roasting pan with a rack, so I’m planning on doing this in a disposable aluminum one.  How did you go about this?

Jamey W. Bennett 11/23/10
to Daniel 

Easy. Here’s what I did after consulting my friend Sarah.

Disposable aluminum.
Thawed the turkey in cold water (this takes like 8 hours)
Pulled out all the junk and set it aside
Separated, carefully, the skin from the breast
Rubbed a shitload of butter in there between the skin and breast
Rubbed thyme and rosemary in the same place
Lightly sprinkled the skin with salt and pepper

Dropped that beast into the oven at 475 for 20 minutes to sear the outside and lock the juices in (or at least that’s the theory)

Reduced to 250 (leaving the bird in), and calculated 20 minutes per pound

I didn’t have a thermometer, but I had one of those little pop-out indicators and I did fine. But EVERYBODY says you should use a meat thermometer. Either way, stab that beast when you think it’s ready, and it should be juicy, but clear

I did not do stuffing. I know lots of people do, but there are also a lot of critics about the stuffing in the bird. Dowhachalike.

My grandma uses a rack, and she flips the bird upside down so all of the fat and juices cook into the breast. My mom swears by it.

And for your enjoyment from Facebook:

Saying prayers for the 45 million turkeys whose lives will be taken in the US this year, and hoping for the truth about the origins of Thanksgiving to make it into the minds, hearts and bellies of humans everywhere!

May the truth set the birds free…….Say NO to genocide for all species!!!!