Cabbage rolls in Avgolemono (egg and lemon sauce)

Cabbage rolls in Avgolemono (egg and lemon sauce) is a traditional Greek winter food.  When I was working full time I would make this dish, on weekends – usually on a Sunday - and have left overs the next day.  It’s a dish that I avoided making often because of the time it consumed.  Of course, you are not going to make this dish every week, or you will get tired of it, like any other type of food that you eat often.  There is a less consuming type of cabbage rolls that you can make; and that is without preparing the filling on the stove; but instead mixing all the ingredients together raw.  The only thing you will need to do is boil the cabbage leaves.  I found that type of preparation though, a bit heavy on the stomach.  My mother will always cook the filling on the stove (as per recipe below).  In the past I used to mix it raw, but when I quit work, I decided to make it the way my mother used to make it.  And Dah! No heartburn, no acid reflux, no heaviness on the stomach (this is on individual preference; it does not affect some people like others).  So from then on, I decided, since I love this dish so much, to cook the filling. 

There is also another way of cooking the cabbage rolls, and that is baking them in the oven in tomato sauce.  Instead of cooking them on the stove, you layer the cabbage rolls in an ovenproof pan, in a single layer, pour a 14 oz can of tomato sauce on top, mixed with 1 cup of water, add the ½-cup olive oil, and bake at 350° for about one hour to an hour and a half.   This way is also very delicious.  But for now enjoy this wonderful dish in the Avgolemono sauce. 

Cabbage rolls in Avgolemono (egg and lemon sauce) 

Ingredients (Makes 46 servings)

46 cabbage leaves

To boil the cabbage:

8 quarts of water for 1 large cabbage

2 large cabbages about 3lbs each

For the filling:

1 ½ lbs ground turkey

1 cup rice

½  cup olive oil

1 cup chopped onion

½ cup chopped parsley

¼ cup chopped dill

1 tsp salt or according to taste

½ tsp ground pepper

1 ½ cups water

For cooking:

2 1/2 cups water – enough to cover the cabbage rolls

½ cup olive oil

½ tsp salt

Avgolemono - Egg and lemon sauce:

1 egg

½ cup lemon juice

Directions:

Wash and remove the outer leaves of the cabbage.  Place it in a large pot with water and boil.  As the cabbage leaves soften, remove the leaves by cutting them at the core.  Place them in a colander to strain.  When all the leaves are cooked, leave them in the colander to strain and cool.  Make sure that you don’t over boil the leaves, otherwise when you try to roll them, they will tear.  

In a large frying pan, add the olive oil, and saute the onions and the ground turkey.  Add the rice, salt, parsley, dill, pepper, and water and let it cook for 5-10 minutes or until the water is absorbed.  The rice will not be fully cooked.  Remove from heat and set aside to cool. 

At the bottom of a dutch oven, place the small cabbage leaves, enough to cover the bottom of the pot. 

Take one large cabbage leaf, cut the core, and place a teaspoon of the filling on it.  Roll once covering the filling, then fold the sides and continue to roll till you make a nice oblong shape (see picture below).  Place it in the dutch oven and repeat, till done.  These will make about 2 rows of cabbage rolls – 46 pieces total.  Cover the cabbage rolls with the rest of the small cabbage leaves that you have leftover. 

Place the pot on the stove and pour the ½ cup olive oil, ½ tsp salt and 2 ½ cups water and let it simmer for 1 hour till cooked.  When slightly cooled, prepare the egg and lemon sauce. 

Avgolemono (egg and lemon sauce):

Separate the egg yolk from the egg white.  Place the egg white in a bowl.  Squeeze the juice of 1 lemon, about ½ cup.  Beat the egg white till frothy.  Add the egg yolk and continue beating.  Add the lemon juice while still beating and slowly pour the mixture into the cabbage rolls.  Swish the pan around so that the egg and lemon sauce will distribute evenly.  Serve. 

 Nutrition Facts

Serving Size 1 serving (55.0 g)

Amount Per Serving

Calories 97Calories from Fat 60

Total Fat 6.7g

Saturated Fat 1.2g

Cholesterol 15mg

Sodium 71mg

Total Carbohydrates 4.5g

Dietary Fiber 0.5g

Sugars 0.6g

Protein 4.6g

The raw cabbage

The filling

Layering the bottom of the pan with the small cabbage leaves

Assembling the cabbage rolls

Adding the filling

Rolling the cabbage 

Folding the cabbage

The cabbage roll in the final folding stage

Layering the pot with the cabbage rolls - tightly together

Layering with the remaining cabbage leaves on top

The cooked cabbage rolls with Avgolemono (egg and lemon sauce) 

The finished product.  Delicious!

St. Pady's Green Cake

I made this cake for St. Paddy's party last year.  It is easy to make and quite festive for the occasion.  Enjoy!

Makes 30 servings

Cake:

1 package yellow cake mix

1 package instant vanilla pudding

1 package Instant Pistachio pudding

1 cup water

4 eggs

3/4 cup vegetable oil

2 tsp green food coloring

Icing:

1 package Dream Whip

2 tsp Confectioners’ Sugar

1 tsp green food coloring

1 package Instant Pistachio pudding

3/4 cup skim milk

Directions

In a large bowl combine the yellow cake mix, one package of pistachio instant pudding, one package of vanilla instant pudding, the water the eggs, the vegetable oil and  the 2 tbsp green food coloring. MIx well. Grease a 13x9 cake pan and pour the cake mixture in. Bake at 350 F oven for about 1 hour or till a toothpick inserted comes out clean.

Icing:

In a bowl mix together the one envelope of Dream whip, the one package of pistachio instant pudding with 2 tsp of confectioner's sugar and 3/4 cup skim milk. Add the green food coloring. Beat well till soft peaks form.

Assembly:

When the cake is cooled, take it out of the pan and put it on a serving platter. Frost the cake with the icing and sprinkle with the green sugar crystals. Cut into pieces and serve.

Nutrition Facts

Serving Size 1 serving (54.7 g)

Amount Per Serving

Calories 179

Calories from Fat 78

Total Fat 8.7g

Saturated Fat 2.1g

Trans Fat 0.0g

Cholesterol 22mg

Sodium 260mg

Total Carbohydrates 24.1g

Dietary Fiber 0.2g

Sugars 16.8g

Protein 1.8g

Lady Fingers Custard Pie

I made this dessert the other day and it came out delicious.  I found peach and strawberry pie fillings at the grocery store, which is not common, and I got excited about making this custard pie.  I used Dr. Oetker's vanilla pudding, that you can find at any ethnic food stores.  This is the boiled type pudding, the one you cook over the stove, but you can also use instant pudding and pie filling.  I use Dr. Oetker's, because it doesn't have any soybean lecithin or soybean oil, like the instant kind.  

As for the apricot brandy, is quite optional.  You can substitute for Metaxa brandy, or any other flavored brandy.  I thought the apricot will go nice with the peach topping.  Enjoy!

Makes 24 servings

3 oz Dr. Oetker's vanilla pudding

4 tbsp sugar

4 cups skim milk

17 cookies Lady Fingers

1/4 cup skim milk

1 tsp apricot brandy (optional) 

21 oz peach pie filling

21 oz Strawberry Pie Filling or Topping

In a saucepan pour Dr. Oetker's vanilla pudding and add the 4 tbsp sugar. Stir. Mix with the 4 cups skim milk, and cook over high heat stirring constantly till it begins to thicken. When it starts to thicken, lower the heat to medium and continue cooking, for another minute or so. Remove from heat. It cooks in about 3 minutes total.

In a bowl pour the 1/4 cup skim milk and add the 1 tsp of apricot brandy. Stir to mix. Soak the lady fingers one at a time and layer in a 12x7 baking dish.

Pour the custard over the lady fingers and refrigerate till set.

When set, spread the peach pie filling, and strawberry pie filling, alternately to create stripes. Refrigerate and serve when ready to eat.

Nutrition Facts

Serving Size 4.311 oz (122.2g)

Amount Per Serving

Calories 178

Calories from Fat 6

Total Fat 0.7g

Saturated Fat 0.0g

Trans Fat 0.0g

Cholesterol 15mg

Sodium 102mg

Total Carbohydrates 39.3g

Dietary Fiber 0.3g

Sugars 22.3g

Protein 2.9g

Enjoy!

Gluten Free Meatloaf with Middle Eastern Spices

My daughter found out that she is allergic to gluten.  Therefore, when I decided to make this meatloaf, I had to use gluten free breadcrumbs.  I used Udi's gluten free whole grain bread that I crushed in the food processor.  You can substitute regular breadcrumbs for this recipe, or any other type gluten free breadcrumbs.  I have tried it both ways and either way comes out delicious.  I served this with Sweet potato mash with paprika and chill powder  (recipe below).  Enjoy!

Makes 8 servings (approximately 4.5 oz each)

1 1/2 lbs ground turkey

2 oz Udi's bread (crushed in a food processor)

3/4 cup chopped parsley

1 cup shredded onion

2 tsp. crushed garlic

1 tsp. paprika

1 tsp. cumin

1 tsp. thyme

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. turmeric

1/2 cup olive oil

Peel and wash the onion. Place it in a food processor and pulse until shredded. Set aside. Clean the garlic and crush with a garlic press. Set aside. Wash and chop the parsley. Set aside. Preheat oven to 350 degree F.

In a blow mix together the ground turkey, the shredded onion, crushed garlic, chopped parsley, the bread crumbs, paprika, cumin, thyme, turmeric, salt and pepper. Mix well. In an ovenproof pan place the meatloaf mixture and pour over the 1/2 cup olive oil. Cover with aluminum foil and bake at 350 for 2 hours.

Nutrition Facts

Serving Size 1 serving (128.2 g)

Amount Per Serving

Calories 343

Calories from Fat 221

Total Fat 24.6g

Saturated Fat 4.7g

Cholesterol 87mg

Sodium 287mg

Total Carbohydrates 5.7g

Dietary Fiber 0.8g

Sugars 1.2g

Protein 24.4g

Sweet potato mash with paprika and chill powder

I made this dish to accompany the Gluten Free Meatloaf with Middle Eastern Spices below.

Makes 6 servings (approximately 7 oz)

2 1/4 lbs sweet potatoes

1/2 cup skim milk

3 tbsp butter

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp ground pepper

Peel and wash the sweet potatoes. Cut them in quarters and place them in a pot with water to boil. Or microwave them in a microwave bowl with water. When soft drain the potatoes and mash them with a potato masher. Add the butter, the milk and the spices. Blend well and serve.

Nutrition Facts

Serving Size 1 serving (198.6 g)

Amount Per Serving

Calories 263

Calories from Fat 58

Total Fat 6.5g

Saturated Fat 4.0g

Cholesterol 17mg

Sodium 261mg

Total Carbohydrates 48.7g

Dietary Fiber 7.2g

Sugars 1.9g

Protein 3.4g

Three Crust-less Broccoli/Cheese quiches

Here are three variations of Broccoli/cheese quiches that I have made in the past
Crust-less Broccoli Fennel Quiche, Crust-less Broccoli Red Pepper Quiche, Crust-less Broccoli and Turkey Bacon Quiche. I usually make crust-less quiches because they are easy; I don’t have to buy the pie dough or make it from scratch and I use items that I have on hand. It’s something that’s quick to put together and by serving it with a side salad you have yourself a meal, either for lunch or for a light dinner.

The first quiche published is the Broccoli Fennel quiche. Fennel has a distinct taste, more like anise or licorice but it’s not as strong. Some fresh produce or super markets will also name fennel anise. Fennel is used widely in Mediterranean cuisine. The stalk of the fennel plant is white and the leaves resemble fresh dill. In Greek fennel is called “Marathon” and it grows wildly in Marathon the place where the battle of Marathon took place (300 Spartans).

Enjoy all these three variations of crust-less quiches for either lunch or dinner.

Crust-less Broccoli and Turkey Bacon Quiche

Makes 16 servings

7.7 oz smoked turkey bacon chopped (approx. 1 cup)

2 red onions chopped (about 1.5 cups)

¼ cup olive oil

1 red pepper sliced (about 1 cup)

3 cups fresh broccoli chopped

2 tbs chopped parsley

¼ tsp freshly ground pepper

2 cups low moisture park skim milk mozzarella (16 oz)

1 cup egg beaters

+ (plus) 4 eggs

1.5 cups skim milk

Chop the turkey bacon and sauté in a frying pan. Remove from pan when browned and add the 1/4 cup olive oil. In the oil, add the chopped red onion, the diced red pepper and the broccoli flowerets. Sauté until the pepper is slightly softened, and the broccoli turns bright green color. Remove from the heat.

In another bowl, combine the shredded mozzarella cheese, the milk, the eggbeaters and the eggs. Add the broccoli/turkey mixture to the cheese/milk mixture. Stir together and pour into two 9" plates evenly. Bake at 350 degree F oven for 45-50 minutes or until the toothpick inserted comes out clean. Remove from the oven and serve.

Nutrition Facts

Serving Size 4.536 oz (128.6g)

Amount Per Serving

Calories 193

Calories from Fat 128

Total Fat 14.2g

Saturated Fat 6.3g

Cholesterol 75mg

Sodium 436mg

Total Carbohydrates4.5g

Dietary Fiber 0.8g

Sugars 2.3g

Protein6.5g

Crust-less Broccoli Red Pepper Quiche

Makes 12 servings

1 red pepper sliced (about 1 cup)

24 oz frozen chopped broccoli (2-12 oz bags)

5 green onions chopped (about 6 oz)

¼ cup olive oil

½ tsp salt

¼ tsp pepper

½ cup dill

¼ cup parsley

1 cup Colby Monterey Jack cheese shredded

½ cup Pecorino Romano cheese shredded

6 eggs

1 cup skim milk

1 cup low moisture part skim milk mozzarella shredded

¼ tsp ground nutmeg

  

Saute the green onions and red peppers in the olive oil. Add the frozen broccoli and heat through till it's warm and slightly soft. Add the parsley and dill. Stir. Remove from heat. Combine the shredded colby chesse, mozzarella skim milk cheese and romano. Add the eggs and milk. Pour into the cooled broccoli-red pepper mixture. Mix together. Pour into two 9" pie plates. Bake at 350 degree oven for 45 min or till toothpick inserted comes out clean.

Nutrition Facts

Serving Size 5.686 oz (161.2g)

Amount Per Serving

Calories 227

Calories from Fat139

Total Fat 15.4g

Saturated Fat 6.8g

Trans Fat 0.0g

Cholesterol 113mg

Sodium 453mg

Total Carbohydrates 8.7g

Dietary Fiber 2.6g

Sugars 2.9g

Protein 15.3g

Crust-less Broccoli Fennel Quiche

Makes 8 servings 

2 tbsp olive oil
1.5 cups sliced red onion
1 cup fennel cleaned, washed and sliced
12 oz frozen broccoli defrosted
2 tbsp fennel leaves chopped
1 cup low moisture part skim milk mozzarella cheese shredded
¾ cup Pecorino Romano shredded
1 ¾ cup egg beaters (approx. 1 carton)
1 cup skim milk

Saute the onion and fennel in the olive oil. Add the broccoli. Set aside to cool. Mix together the egg beaters, shredded mozzarella, romano cheese and milk. Add to the broccoli/fennel mixture. Butter a 9x2 inch pie plate. Heat oven to 375 degrees. Pour the mixture into the pie plate and bake for 1 hour or till a knife inserted in the middle comes out clean.

Nutrition Facts
Serving Size 7.09 oz (201g)
Amount Per Serving
Calories 227
Calories from Fat 112
Total Fat 12.4g
Saturated Fat 6.0g
Cholesterol 31mg
Sodium 469mg
Total Carbohydrates 9.6g
Dietary Fiber 2.1g
Sugars 3.8g
Protein 19.9g

Greek Chicken Lemon Rice Soup

This is the traditional way of making Greek Chicken Lemon Rice Soup.  I’ve seen recipes that will add cornstarch or a can of cream of chicken soup to make it thick, but this is the original recipe, more natural and very authentic.  You can omit the chicken altogether and have the plain version of Lemon Rice Soup, by using chicken stock.  I often make this soup with a whole chicken and I don’t add the chicken stock at all.  The whole chicken adds more flavor to the soup.  On this version, I added the chicken stock since chicken breasts don’t have much flavor.  You can also use chicken legs and thighs instead of breasts for more flavor.   

Greek Chicken Lemon Rice soup                

10 servings (approximately 2 cups = 16 oz each serving)

1.25 lbs chicken breast (2 large chicken breasts)

2 quarts water (about 8 cups)

4 cups chicken stock

6 cups additional water

1 cup rice (not parboiled rice but regular long grain rice)

¼ tsp salt

2 eggs

½ cup freshly squeezed lemon juice (or the juice of two (2) lemons)

Wash the chicken breast and place them in a pot with the water.  Let it cook for ½ hour to 45 minutes.  Make sure it doesn’t boil over.  Skim the froth that collects on the surface of the water till it’s clear. 

When the chicken is cooked, remove from the pot.  Add the chicken stock to the pot, the rice, the additional water, and the salt.  Let the rice cook completely to the point where each grain is almost split in half.  This will release extra starches thus making the soup thick. 

In the meantime, cut the chicken breast into pieces and add to the soup.  Let it heat through and remove the soup from the heat.   

Egg and Lemon Sauce:

Separate the egg yolks from the egg whites.  Set the egg yolks aside.  Squeeze the juice of two lemons.  Set that aside.  In a bowl whisk the egg whites till frothy.  Add the egg yolks while you continue beating.  Add the lemon juice while still beating.  Slowly ladle some of the soup into the egg/lemon mixture while continue beating.  Add more of the soup to bring the egg/lemon mixture to the soup temperature.  (The soup should not be too hot or the eggs will curdle).  Then slowly pour the egg/lemon mixture into the pot.  Stir and serve.  The soup will be thick and creamy.  Enjoy!

Note 1: The soup freezes well without the egg/lemon sauce.  You can freeze it, and when you are ready to use it, heat it through and then add the egg/lemon sauce.

Note 2:  When heating up the soup, heat it in medium-low heat.  Otherwise, the egg/lemon mixture will curdle the soup. 

Note 3:  If you are using a whole chicken, when the chicken is cooked pour the stock into a fat separator container.  The container will separate the chicken fat from the actual chicken stock.  Then pour the chicken stock without the fat into a pot and continue making the soup. 

Nutrition Facts

Serving Size 1 serving (476.4 g)

Amount Per Serving

Calories 192

Calories from Fat 32

Total Fat 3.6g

Saturated Fat 1.0g

Cholesterol 81mg

Sodium 369mg

Total Carbohydrates 16.3g

Dietary Fiber 0.3g

Sugars 0.7g

Protein 22.0g

 If you try this recipe and like it please comment below.  If you like what you see on this blog, feel free to follow it.   If you have any questions post them in the comments box.