Thursday, May 14, 2009
Flashback and Foodie Friday ~ Sick Day Jello and Soup
Usually on Fridays I flashback to some food & flowers from the past..mainly because I usually order Pizza on Fridays. This time my flashback is mental only because my feature is something I actually made today, but the memory of this dish flashes me back to when I was just a little girl and I was feeling under the weather (like today). Whenever I stayed home from school my mom would inevitably make me Jello with whipped cream. Well it's been a while since I was in school, but I did stay home from work today with a bad cold and needed something to eat..but not much. *Light Bulb* ~ smart Mom..she knew just what I needed when I was flo-ho. I honestly can't remember the last time I made Jello and when I got the craving for some I was afraid there wouldn't be any in the pantry. I dug deep...and came up with one box! So here it is in all its glory...the whipped cream is a must or the memory just isn't complete.
Here's one flashback flower from early June of this year. I am ready for more iris!
So the jello was just a snack....I needed lunch too. Nothing much, but something more than jello. Soup seemed right. There's one I had in the back of my head that my friend Carol made not long ago. See her post here at There's Always Time to Cook. Avgolemono Soup! I knew it required few ingredients and cooked up quick so that fit the bill. I followed the recipe to a tee and it came out great. I used rice instead of orzo. I did garnish it with cucumber and then I decided that the cucumber tasted really great with the soup so chopped up some pieces. Totally weird I guess, but try it you'll like it!
by Victoria Granof (Cookie, April 2009, Epicurious.com)
4 cups chicken broth
1/4 cup uncooked orzo (or rice or pastina)
Salt and pepper to taste
3 tablespoons lemon juice
In a large saucepan, bring the broth to a boil.
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
This is my contribution to Foodie Friday held by Michael Lee our gracious host at Designs by Gollum. I 'm not staying with the theme (Trainwrecks), but Michael Lee assures me this is fine and dandy. She's really great that way. Or wait..maybe I am staying with the theme because I FEEL like a trainwreck. Go check out the other fun posts here.
If you have a Flashback Friday post please put your link here! I'm happy to have you join me. Here are some of my past Flashback Friday posts.