Greek Avgolemono Soup

2 Tbs. olive oil

2 medium leeks, white parts finely chopped (4 cups)

1 small onion, finely chopped (1 cup)

2 small carrots, peeled and diced (3/4 cup)

6 cups vegetarian broth

1/2 cup orzo pasta

2 large eggs

3 Tbs. lemon juice

2 Tbs. parsley

1 Tbs. mint

1/2 Tbs. oregano

Lemon wedges

This is my new favorite soup. Very filling, lemon-y and fresh, and easy one-pot cooking.

1. Heat oil in a large saucepan over medium heat. Add leeks, onion, carrots, a pinch of salt; cover and cook 5-7 minutes or until vegetables are softened, stirring often.

2. Stir in broth. Season w/ salt and pepper. Cover, reduce heat to medium-low, and simmer 10 more minutes. Add orzo, and cook 11 minutes more, or until orzo is tender. Remove from heat.

3. Whisk together eggs and lemon juice in a bowl. Add 3 ladles of the soup broth to egg mixture, whisking constantly. Whisk egg mixture back into soup, and cook over low heat 2-3 minutes, or until soup is thickened, but without letting it come to a boil. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

Garlic Thai Stir Fry

For this stir fry I cut up some broccoli and an onion, and sauteed in olive oil over medium heat with a clove of minced garlic.

I took a package of Thai noodles, boiled water, removed it from the heat, and then soaked the noodles with the veggies cooked. When they were nice and soft, I added some raw bean sprouts, about 1/4 cup of garlic Thai sauce. Then I added the noodles and cooked for about three minutes.

I've been enjoying freshly squeezed lemon on practically everything lately. It works great with this dish!

The Most Delicious Eggplant Recipe Ever

My new favorite way to make eggplant hails from "How to Cook Everything Vegetarian". It's seriously SOOOOOO good.

Preheat oven to 375F.
1. Heat 1/4 cup olive oil in a large skillet over medium-high heat. When hot, add the whole eggplant and brown on all sides, about 10-15 minutes, adjusting the heat and turning as necessary. Drain on paper towels. Cut a slit lengthwise in each eggplant, taking care not to cut all the way through, then assemble them in a baking dish that will hold them snugly.
2. Add 1/4 cup olive oil to the skillet and turn the heat to medium-low; cook 2 medium onions, sliced, and 4 minced garlic cloves, stirring occasionally, until very soft and fragrant, about 10 minutes. Add 1 can drained diced tomatoes and cook until softened, about 5 minutes more, then stir in 1/2 cup chopped parsley and 1 tablespoon of sugar. Sprinkle with salt and pepper. Remove from the heat.
3. Stuff the mixture into the slits in the eggplant (do not over stuff). Pour any remaining pan juices, mixtures, and 3 tablespoons of water over the eggplant, cover loosely with foil, and bake 30 minutes.
Remove from oven, cool to warm temperature, squeeze lemon wedges on top, and serve.

Eggplant Lasagna

This was just made up as I went along, but it was pretty easy and tasted good, too. I roasted a bunch of thinly sliced eggplant in the oven with some olive oil, made my own pot of sauce with sauteed diced veggies and mushrooms mixed it, and layered with lasagna noodles, ricotta cheese, mozzarella cheese.

Popped the dish in a 400F oven for about an hour and it came out great!