Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

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    Stretch: Thurs at 10:30 am

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Posts Tagged ‘Greece’

Avgolemono – My Way

Posted by terrepruitt on April 10, 2019

I am not sure if I have said this before in other posts, but for 38 years of my life I did not really care for Greek Food. I was not a fan of tomatoes and it seemed like there was a lot of tomatoes in the Greek food here. When I went to Greece my mind was changed. There wasn’t tomatoes in everything and I liked the way they cooked their food. Although I still believed I didn’t like Greek Lemon Soup. I am not a fan of the lemon flavor for the most part so I never tried it. When there was opportunities to try it there was always either rice, celery, or carrots in the soup in some combination. I do not like rice in soup and I am not a fan of water-laden carrots. I do not like celery. One day we were at a local restaurant and my husband ordered the Greek Lemon Soup. Even though he “doesn’t share food” he let me have a spoonful – it was delicious. It was simple, just chicken and pasta! Ahhhh . . . . I found some Avgolemono I liked! So I decided to make some. I found a lot of recipes online with celery and carrots and rice in some combination, so I didn’t look past the ingredients.  I wasn’t finding one to use.  I knew I wanted to use pasta.  I had purchased some orzo online with the sole purpose of making Avgolemono, but I hadn’t planned on making it the night I ended up making it. I did not make a special trip to the store for ingredients.  So I made the soup with what I had on hand, which was a limited number of eggs and canned chicken. Just to put it out there, there is NO CELERY, NO CARROTS, and NO RICE in this soup.

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1 tablespoon olive oil
1/4 onion
two cans of chicken (a little over 3 cups)
garlic salt

2 tablespoons butter
3/4 cup orzo  (going forward 1 cup)
8 cups chicken broth

7 eggs
4 lemons / 3/4 cups lemon juice (more if you like it really lemony)

Juice the lemons. Set aside. (Zest one if you want some zest for garnish.)

Chop the onion. Heat the olive oil in a pan. Cook the onion then add the chicken to the pan to heat it up a bit*. Sprinkle some garlic salt on chicken while stirring.

In a large pot, melt the butter, then add the orzo to toast it. Add the chicken broth to the orzo. Bring to a boil. Then let simmer.

While the orzo is cooking in the broth mix the eggs together with a hand mixer. Mix the eggs at least 3 minutes on low allowing a lot of air to get into them making them frothy. After the “at least 3 minutes,” add the lemon juice slowly while mixing the eggs.

Once the orzo is cooked (about 15 minutes – test to verify) add the egg mixture to the broth BUT not all at once. Put a little bit of broth into the eggs while mixing. Keep adding broth a little at a time to slowly bring the eggs up to the temperature of the broth. Once the eggs are tempered add the mixture to the broth. Stir the egg mixture and broth together. Once it is all incorporated add in the chicken. Mix it all together. Then taste. Is it lemony enough for you? If not add more lemon juice. Or add some lemon zest as garish to each bowl – this gives it an extra zing!

*if using raw chicken cook it thoroughly

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I had typed this up to use as my recipe to make the soup. I figured I would need to play with it a lot in order to get it to what I was looking for, but nope. THIS. IS. IT. Oh, except I will use more orzo . . . perhaps a cup maybe more. But I really think that the orzo is all that I will adjust.

Originally I wrote the recipe with salt and pepper as ingredients, but I did not add any additional salt besides the garlic salt. And my husband added pepper to his bowl, but said it did not really add anything to the soup so he would not be using it, so I didn’t even try.

I am going to check in with my uncle who, I am told, makes Avgolemono all the time. I want to know what he does. Although, my husband and I really loved this and so for the most part I will probably just stick to this.  But sometimes it is nice to try things a little differently so that is ALWAYS an option.

How about you?  Do you like Avgolemono?  Have you found a place that serves one you like?  Do you make it?  How do you make it?

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Greek Lemon Soup

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Greek Lemon Soup

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , | 10 Comments »

Cheese Filled Celery

Posted by terrepruitt on September 8, 2015

I had planned to go to a party last Saturday and I was looking for appetizers to bring.  I save recipes to my computer all the time, but I never think to look on my computer when I want to figure out what to make.  This time, though, I remembered.  I did a search for “appetizers” and a list of appetizers came up.  It was a document I saved with a list of different things, I don’t know why I saved it because most of them were fish appetizers.  I clicked on the link that led me to The Little Kitchen’s recipe for cheese filled celery.  I don’t like celery, but the name of the recipe was Greek Salad Celery — and I happened to be going to a party in honor of two newlyweds moving to Greece.  So I decided to try it.  Now, what have I said about doing never-before-made-recipes when I am on my way out?  YIKES!!!  I swear, I thought these things would be quick and easy, but . . . . they are messy to make.  At least for me.  But most people who like celery like cream cheese filled celery, so I might do them again.Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

Although with all recipes, I make and learn.  Even though this recipes says to pulse the feta, I didn’t do it enough.  They were crumbs but not small enough . . . . so . . . 1)  PULSE feta MORE.  Then, perhaps 2) buying the celery in bags already cut and cleaned is a better idea.  Perhaps those celery stalks are more uniform and easier to fill.  I bought a bunch and some of those stalks are just so narrow.  The were not wide enough for the tomato or olive to sit on!  That is how narrow they were. 3) Also cut smaller.  The recipe said bite size, I was just cutting to the size of the tomato and olive.

Anyway, do check out The Little Kitchen’s recipe for nice pictures as I was making such a mess filling this puppies I only took a picture of the “slivering” and the finished product.

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Greek Salad Celery Appetizer RecipeDance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

originally from The Little Kitchen

the below is my experience and what I did

Yield: about 44 appetizers
Prep Time: 45 minutes
Total Time: 60 minutes

Ingredients:
–3 oz, roughly, crumbled feta cheese, room temperature
–8 oz cream cheese, room temperature
–9 or so celery sticks
–22 sliced Kalamata olives
–22 cherry tomatoes
–pepper

Directions:
Put the room temperature feta in your blender or food processor and pulse.  Pulse until all the big chunks are out.  You want small crumbs.  Add the room temperature cream cheese and blend until smooth and creamy.  Then put in fridge.

Cut the sliced halves of the olives in half.  Cut the tomatoes in half.

If you wash your celery remember to dry it before filling.  The water will make the cheese mixture get a bit runny.  Use a veggie peeler to slice off a thin sliver lengthwise from each celery stalk, from the part that will be the “bottom” sitting on the serving tray.  Then fill the celery with the cheese mixture.  Top with a tomato half and an olive quarter, making a pattern down the stalk.  Tomato, olive, blank space.  Tomato, olive, blank space.  Then cut the stalk at the blank spaces.  Sprinkle pepper.  Serve.

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The Little Kitchen cut the olives and tomatoes smaller.  She also drizzled olive oil on the top of the appetizer.  I didn’t want that extra added mess.

I did tie little bows with the strip of celery that I peeled off the back.

I think this makes a great appetizer.  Unfortunately, due to the strong flavor of feta and the olives, I don’t think this would be a good snack for kids.  But, perhaps your kids like the strong flavor of feta and kalamata olives.

Do you like Greek Salad?  Have you ever been to Greece?

 

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