We all want more things that bring us joy, right?
What if it's right in front of us in the things we do everyday?
For me it's the things that get me out of my head and into my body.
When I’m cooking, I’m all in.
Every one of my senses are involved - the smells, the sounds, touching the ingredients, and tasting as I go.
That's being in the moment.
There's science to say that cooking can change your mood but I don't need proof because I can feel it.
Can you? ❤️
What's cooking this week: Avgolemono
You know what they say about April, right? Well especially here on the Westcoast there's usually lots of Spring showers. And I actually love them. It's not like those dark, dreary days of November rain but instead it's warmer, the days are longer and so as long as you dress for it, it's an opportunity to jump in some puddles, dance in the rain and something I did for the first time this week, forage for Magnolia flowers....did you know they're edible? I pickled some, tossed some in sugar and am so excited to get out this weekend and grab some more to experiment with(scroll down to see all the pretty flowers).
And when I'm coming in from the rainy day fun, I love the idea of a steaming bowl of soup. There's something so satisfying about it, especially when you've been out in the fresh Spring air. The thing I'm looking for is something light and fresh but still comforting - enter Avgolemono. Hard to say but really the perfect Spring soup. Bursting with lemony goodness, lots of garlic, and it's easy to pull together if you have leftover roast chicken and some pre-made stock. I use fennel and onion as the base because I love the flavour, you could substitute celery and carrot is fennel isn't your thing. This also freezes really well because it's thickened with egg rather than dairy.
Avgolemono
olive oil
1 onion, diced
1 fennel bulb, diced and keep the green fronds for garnish
4 cloves garlic, minced
8 cups chicken stock
2 cups cooked chicken, shredded or diced
juice of two lemons
Zest of one lemon
3/4 cup rice or orzo
2 eggs
crumbled feta for garnish (optional)
In a large Dutch oven or heavy pot, heat a generous pour of olive oil over medium-high. Add the onion and fennel and saute for 3-5 minutes or until the vegetables are translucent. Add the garlic and cook for 1 minute.
Add the chicken broth and bay leaves then turn the heat on high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Stir in the cooked chicken and lemon zest. Add a little more stock or water if the soup is really thick.
To prepare the egg 'sauce', in a medium bowl, whisk together the lemon juice and eggs. While whisking add a couple ladles full of broth from the pot. Stir until fully combined, the sauce should be just over room temperature. Add the sauce to the soup and stir. Remove from the heat right away. Garnish with fennel fronds and feta cheese if you like.
*If you have extra time, poach a whole chicken with some onion, celery, carrot, garlic and lemon to make the stock, and shred the chicken to toss in. Either way is delicious! *
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Happy Cooking :)
love,
Krista