My Pesto

Makes 2 Cups - Can be frozen in ice cube trays.

3 Packed Cups of Fresh Basil (leaves and smaller stems - not the main stem)
2 Cloves Fresh Garlic
1/2 C Chopped Pine Nuts, Walnuts, Almonds (combined or just one. I use Pine Nuts)
3/4 C Chopped Packed Fresh Parsley
3/4 C Fresh Grated Parmesan
1/4-1/2 T Olive Oil
1/4 C Melted Butter

Combine everything in a blender or chopper  on low, then medium - arranging./stirring so it turns efficiently while chopping/spinning. Sometimes it's easier to get it semi-mixed, then remove half - mix half - swap out the other half and mix, then mix both halves together, depending on your blender/chopper.
Work until a smooth paste.

Toss with hot drained pasta, spoon over Gnocchi, or serve with breads, crackers or veggies.
SO YUM!

Mom's Meatless Stuffing

Family fave!
Not soggy.
Cooked separately from the bird, not inside - way more delish!
Even cold as leftovers to snack on from the fridge!

Serves 6-8 People

8 c Bread cubes

1/4 c Water (if new bread)

1 1/2 c Thin Sliced Celery

1 c Chopped Onion

1/2 c Unsalted Butter (1 stick)

2 Eggs

3 T Parsley Flakes

1 1/2 t Poultry Seasoning

1/2 t salt

1/2 t pepper

Cube bread. Scramble eggs together in a bowl.

Saute/Brown onion and celery in butter. 

Mix with all other ingredients.
Add Eggs to the rest, stirring to be careful so eggs don't immediately cook.

Put in foil lined/cooking-sprayed casserole bowl. Cover and Bake 1 hour 325-350º

Double: 1 1/2 Sticks Butter and 3-4 Eggs (Double everything else)

Triple: 2 Sticks Butter and 4-5 Eggs (Triple everything else)

Enjoy!

Avgolemono (Greek Egg Lemon) Soup

The first time I had this was at the Greenery, and soooo delish!
I had to figure out a recipe and make it, and found it's great to solve the leftover egg yolk dilemma when I make the  light oatmeal muffins.

Avgolemono (Greek Egg Lemon) Soup - Serves 6

8 c chicken stock
1 1/2 - 2 c short grained rice, orzo or quinoa
1/2-3/4 c lemon juice or 2/3 c (4-5 fresh squeezed lemons)
6 egg yolks (or 3 whole)
1 T lemon zest
1/4 c unsalted butter
1 - 1 1/2 c cubed/shredded chicken
salt and pepper to taste
You can also throw in some chopped artichoke hearts. (opt)
Dill or parsley for garnish (opt)

If you want it more rice/chickeny use the upper measurements if more brothy, use less.

Bring chicken stock to a boil.
Add rice and reduce to simmer following cooking time on package.
Zest one lemon.
Roll lemons on counter to loosen juices up, slice and juice into a measuring cup.
Add juice, egg yolks and salt into a mixing bowl and whisk to combine.

When rice is done, remove from heat.
*Slowly add stock to egg/lemon mixture stirring constantly, so you don't curdle/cook the eggs (or you'll end up with scrambled eggs).

When all is combined, add back in pot and add butter and chicken and lemon zest, until chicken is warmed and butter is melted. It will thicken slightly. (don't boil or you'll end up with egg drop soup)
Season with salt and pepper.
Garnish with dill or parsley (opt)

Serve with a spinach salad and crusty bread or warm pita, and extra lemon on the side if desired.
Opa!