Lemon Orzo Soup

I have a habit of going to the library to get the next book in a series I am reading, and walking out with a bag of books I can hardly carry.  This includes the next 4 books in the series, just in case someone comes and wants it before I finish the one I'm on...am I the only one who does this?  Then I just renew them until I can't renew any more.  Anyone?  Okay, maybe it's just me.

What else is in the bag you ask?  Cookbooks...LOTS of cookbooks.  This past time they had a lot of NEW ones too!  In MY section!  So it is only natural for me to take all the new ones to peruse at my leisure, right?  Well, I do it.  I usually take about half back the following day after I skim the pages and know I won't cook from them, because I feel guilty for taking so many books.  I know I'm weird...no need to point it out.

So you are wondering where this is going, right?  And if it's leading to the soup?  It is.  I found this cookbook by Eva Longoria and it has a LOT of recipes that I would like to try.  One of my childhood favorites is the Lemon Rice soup.  I have always had it when dining out, and have never attempted to make it at home.  This soup is made with orzo instead of rice.  It sounded similar and an easy accompaniment to the paninis I was making for the boys for dinner.

When my  husband works late, we do easy dinners.  The boys mostly request breakfast for dinner, paninis, or homemade pizza.  We went with paninis and soup since it was a little chilly out yesterday.  I think I added to much lemon, so will be careful adding that next time, but I still loved it.  The kids decided to have extra paninis and skip the soup.  That's okay though, it was tart. 

Boys sandwiches are always with the same ingredients per their request, sun dried tomatoes and fresh mozzarella.  I add basil to mine.  YUM.

Here is the recipe:

Lemon Orzo Soup

Ingredients 

4 to 5 cups Chicken or Vegetable Broth (home made or store bought)

1 cup dried orzo pasta

Juice from 1 to 2 small lemons (2 to 4 tablespoons juice)

2 large egg yolks 

Pinch of kosher salt

In a small saucepan, bring the chicken broth to a boil. Stir in the orzo and cook until al dente, 8 to 9 minutes. The soup should be very brothy. Add more hot stock if necessary. Stir in the lemon juice.

In a small bowl, beat the egg yolks. Stir the hot broth into the egg yolks 1 tablespoon at a time, up to 6 tablespoons. This tempers the yolks and prevents them from cooking too fast and curdling. Stir the yolks into the soup. Add a pinch of salt, or to taste. Ladle the soup into 2 to 4 soup bowls and serve at once.

Croque Madame Sandwiches

This recipe came from the Everyday Food Magazine.  I love that little recipe book!  I need to subscribe already!  Anyway, It is delicious and easy.  You have to try it!  Here is where you find it: http://www.marthastewart.com/349728/croque-madame-sandwiches.

In the book he left the sandwich bread square, but I thought it would look a little nicer for the Mother's Day Breakfast table if I cut them into circles.  So I used my large biscuit cutter to do just that. 

I cut the ham in the same way.

Add some thinly sliced Gruyere cheese and we are in business!  This is one of my most favorite cheeses!!  Yummy on just about everything and melts heavenly.

You butter the outside of the breads like you do for a grilled cheese sandwich.  I did these a day ahead since we were having them for breakfast the next day.  Put them on a sheet pan, covered them with press n seal, and into the fridge.

It gets baked in a 350 degree oven for ten minutes.  Flipped after five minutes and top it with a gooey fried egg. 

Marcus' Recipe: Peanut Butter and Chocolate Sandwich

This is my 6 year old Marcus.  He is in morning kindergarten, which ends at 11:30am, and when we get home he is ready for lunch.  Every day after school Marcus gets out what he wants on his sandwich and sets it on the counter for me to prepare.  Most days PB&J rules, but once in awhile he will switch it up.  Today he came home and told me he had a recipe that he thought of and wanted to try it out.  On the counter I found these ingredients:

I am a huge fan of Nutella (hazelnut spread with cocoa!).  I can simply eat it out of the jar and do sometimes, but I've made cookies with it, crepes, spread it on toast...I could go on really.  Never though, have I thought of it with peanut butter.  Sounds like a recees cup for lunch, but healthy!  :)

Here are the directions he gave me:

‎"So, first we need two pieces of bread. Get a knife and spread the chocolate onto one of the bread. Get a spoon out and stir up the peanut butter, then get your knife and spread it on the other piece of the bread. Next, you put the bread together. Then your done."

He was very happy with his recipe.  I think  will start a little section on my blog for his recipes as they come about.  Should be interesting.  :)

Enjoy Nutella!  If you haven't tried it, you are missing out!

Spinach, Turkey and Havarti Wrap

Here was my quick and easy lunch the other day.  It doesn't take long to make and it is completely satisfying.  Here is how I made it:

 

Spread a whole wheat tortilla with one wedge Laughing Cow Light cheese.

Add two slices of your favorite lunch meat.  Or a couple of kinds if you like more meat on your wrap.  I used turkey.

Make one layer of baby spinach and add your cheese of choice.  I used Havarti.

Roll it up and slice it in half.  Ready to eat out the door or enjoy at home!  Great for picnics too!

Chicken Noodle Soup and Paninis with Sundried Tomato and Basil Paninis

I love homemade chicken noodle soup  If you are buying yours out of a can...ugh!  Stop it!  No really, it is super easy.  If you make your own stock you can use that (I know you are all saying, "ya right") otherwise you can easily use store bought low sodium chicken broth.  Once you see how easy it is to make chicken noodle soup, you will not buy canned again.  At least that is my intent in putting this on my blog. 

I know most of us are cooking on the grill now that it is nice outside.  If you add a couple extra bone-in chicken breasts, you are gonna think this is WAY TO EASY.  I roasted two chickens the other night (see blog entry for how to's).  I kept two of the chicken breasts set aside so that I could use them for this soup.  If you do not have cooked chicken on hand all you do is roast two chicken breasts (bone-in, skin on) at 350 degrees for 35-40 minutes.  Make sure you drizzle with olive oil and season generously with salt and pepper. 

For the soup you simply chop 2 stalks of celery and 3 medium carrots.  I actually had packaged carrot chips that I just threw in (about 1 cup).  Bring 2 quarts of chicken stock (homemade or store bought) to a simmer in a large pot.  Add vegetables and egg noodles (I used whole wheat).  Simmer about 10 minutes, uncovered.   

While that is cooking, dice or shred the chicken off of the bone.  I just pull the meat off with my hands into bite size pieces.  You could use boneless skinless chicken breast too.  The bone-in roasting just makes it have so much more flavor.  Do what is easiest for you and adapt to your liking.  You can chop 1/4 cup of fresh parsley and add it to your soup. 

 

No idea why it is sideways.   Sorry.  I tried to fix it. 

That's it.  It's ready.  Basically you are putting broth, carrots, celery, chicken, noodles and some herb into a pot for 10 minutes!  If you have the leftover chicken on hand you are literally done cooking in about 15 minutes.  Fast, healthy and delicious. 

Now I have boys that have hearty appetites, so I made paninis with it.  I sliced Italian bread from the bakery and drizzled the outsides with olive oil.  For the filling I sliced fresh mozzarella, sun dried tomatoes and fresh basil.  I put it all in between the bread and onto the panini press. 

 

Everyone always thinks these are so amazing, but it really just a glorified grilled cheese sandwich.  lol.  I love them, though. 

 

If you don't have a panini press, just make them in a pan like you would a grilled cheese. 

 

Add whatever ingredients your family loves. This is a pic from last weeks paninis my youngest son and I had for lunch.  He requested spinach on his sandwich.  These were loaded with sauteed spinach, prosciutto, sun dried tomatoes and mozzarella cheese.  YUM.

 

These were fantastic with the soup.  There are NEVER any leftovers!

Here is a pic of a spinach, prosciutto, cheese and tomato one from last week.

Enjoy!  Give it a try.

The recipe for the soup was from my favorite Ina Garten cookbook, Barefoot Contessa Family Style.