Spring is a time of renewal, when we find ourselves longing to shed all the layers of a dreary winter. We envision plucking fresh greens from our gardens or enjoying the pop of a fresh pea, or to feel the sun on our backs.
For this reason we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal with a theme in mind. This is our third year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with an emphasis on healthy eating and living.This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This months theme " Fresh Eggs - A Sign of Spring" was chosen by our very own Roz of La Bella Vita to herald in the Spring season. How can you join in? If you would like to add your own Spring dishes made with eggs join the Linky below.
Jerry of Jerry's Thoughts, Ravings and Rants starts us off with something that can only be described as scrumptious with Bacon and Egg Tarts.
Roz of La Bella Vita brings us a stunning main dish that heralds in Spring, a delicious Wild Rice, Asparagus and Goat Cheese Frittata.
On offer from myself is a lemony Turkey Margiritsa (Greek Lemon Soup) that reminds me of Spring and azure blue seas from a past sojourn to Greece.This is a variation of the classic Greek soup magiritsa, which is typically made from lambs' innards, chicken broth, egg, and lemon, and is traditionally served to end the Lenten fast after they have returned from midnight mass on Easter Sunday.. Here, it's transformed into a dish using turkey leftovers. If you have some leftover rice too that's perfect!
**Turkey Magiritsa (Greek Lemon Soup)**
Sandi of Whistlestop Cafe ties it all together awakening our tastebuds with a Lemon Scented Broccoli Souffle.
2 tablespoons fresh lemon juice
1/2 teaspoon all-purpose flour
2 large eggs
7 cups fat-free, less-sodium chicken broth, divided
2 tablespoons olive oil
2 1/2 cups finely chopped onion
Dash of salt
1 1/2 cups leftover cooked turkey, shredded (light and dark meat)
1 cup cooked short-grain rice
1 cup shredded romaine lettuce
1/2 cup sliced green onions
1 tablespoon chopped fresh dill
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth. Add eggs; whisk until combined.
Bring 1 cup broth to a simmer in a medium saucepan over medium-high heat. Gradually add hot broth to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 2 minutes or until slightly thick, whisking constantly. Remove from heat; set aside.
Heat the oil in a large saucepan over medium-high heat. Add the onion and a dash of salt, and sauté 8 minutes or until tender. Add 6 cups broth; bring to boil. Reduce heat, and simmer 5 minutes. Add turkey meat, and simmer 2 minutes. Add rice, and slowly whisk in egg mixture. Keep warm over low heat. Add remaining ingredients immediately before serving.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.http://jdeq.typepad.com/jerrys_thoughts_musings_a/2012/03/mini-bacon-and-egg-tarts.html