My husband and I feel personally responsible for the Greek yogurt trend in America. We went to Greece, fell in love with Fage, came back, asked our local Trader Joe’s to start carrying it, and voila! A month or so later Greek yogurt was everywhere. Blame us if you want, but life is better with Greek yogurt.
In Greece, yogurt is a way of life. Served in gigantic proportions, and always with honey and walnuts, the thick and creamy concoction only barely resembles the dessert-like American counterparts. As people that regularly make our own yogurt at home, we immediately fell in love with it and ate it at least once a day while on vacation.
You can truly top yogurt however you like, but our favorite way is easily with the traditional honey & walnuts. As former beekeepers, we still have a stockpile of honey around our home, and for the walnuts, this is my favorite recipe. You could use raw walnuts, and live happily in ignorant bliss, but the crunch and light spice that a candied walnut adds is a great way to perk up this simple dish.
- ¼ cup Powdered Sugar
- 1/8 tsp Cayenne Powder (optional)
- 1/8 tsp Salt
- 4 oz Walnut Halves (about 1 large cup), avoid smaller pieces
- Preheat oven to 350. Line a baking sheet lined with a silicon mat.
- Fill a small saucepan with water and bring to a boil.
- While waiting for the water to boil, combine the sugar, chili powder and salt in a medium mixing bowl and mix.
- Once the water is boiling, add the walnuts and blanch for 3 minutes.
- Drain the walnuts well and immediately toss with the sugar mixture. The sugar will melt slightly. Once the walnuts are evenly coated, spread evenly on your baking sheet. Bake for 10 minutes or until the walnuts are a deep golden brown. Watch them carefully because they can burn quite easily.
Toss the walnuts with the sugar mixture.
- Remove from the oven and let cool completely. Store in an airtight container for up to one week.
Makes 4 ¼ servings.
Can be used to top salads, yogurt, added to granola, oatmeal, ice cream, or your favorite place to add a sweet crunch!
It’s hard to know how to help someone that isn’t feeling well. There are the obvious things like making sure they get rest, are fed and watered, and helping around the house. But then there are all those hours where they are just sleeping, looking a little pathetic, and you’re just trying not to make too much noise. I make a mean chicken noodle soup, the kind the stares a cold in the face and kicks it in the shins. But when I need a power punch, I like to turn to Avgolemono. Why? The extra protein.
Avgolemono, literally “egg and lemon,” is a Greek soup that I have found has as many variations as there are Greek mothers in the world. You could use Orzo or Rice. You could start with an entire chicken, or skip the chicken entirely and just use broth. Celery seems entirely optional. Some separate the egg whites from the yolks and whip into soft peaks before adding to the soup. Each of these special touches alter the recipe for personal taste, and are perfectly acceptable. This version is a little faster to make, but in no way lacking in flavor. It’s great for a weeknight meal and can be on the table in under an hour…just what you need when you feel the first signs of cold coming on.
Avgolemono: Greek Chicken, Egg & Lemon Soup
- Olive Oil
- 1 Celery stalk, diced
- ¼ Yellow Onion, diced
- 1 large, uncooked Chicken Breast, cubed
- 3 cups Chicken Broth
- 2 cups cooked Rice or cooked Orzo
- 2 Eggs
- 1 Lemon
- Optional: Parsley, chopped
- Salt to taste
- Heat a small amount of olive oil in a large pot and sauté the onions and celery until soft and the onions are translucent, about 5 minutes.
- Add the chicken and cook until no longer pink, stirring often.
- Add the rice, and enough broth to generously cover the chicken, rice and veggies. Let simmer for 10 minutes, then taste for salt.
- While the soup is simmering, aggressively beat the eggs. Slowly add the juice from the lemon to the eggs, whisking constantly.
- Temper the lemon egg mixture with the broth:
With one hand vigorously whisk the egg mixture. With the other hand, very slowly ladle broth into the eggs. This will keep your eggs from cooking too quickly and turning into scrambled eggs. Do this with 2 – 3 ladles of broth.
- Remove the soup from heat. Slowly whisk the egg mixture into the soup. Serve immediately, garnish with parsley.