We were thrilled to bits that so many of you cooked with us last weekend. Every weekend, we’re inviting you to cook with us out of our new cookbook, Gluten-Free Girl Every Day. Last weekend, we made biscuits and sausage gravy.
Many of you wrote to say you found the recipe easy to make. More importantly, you enjoyed your biscuits. This comment made me and Danny so happy:
“This was the second recipe I tried in your new book. My husband (a southern boy) told me they were the best biscuits he has ever eaten and he doesnt have to be GF!”
Whoo hoo! Thank you, Rebekah.
So, if you’re missing good biscuits, take a look at our book.
Now, let’s cook together again, shall we?
Each chapter of the book is a different strategy for getting dinner on the table. Want something fast and nutritious? Try the stir-fry chapter. Want to feel like a kid again? How about breakfast for dinner?
One of the most useful chapters and perhaps the most requested is the breaking down a chicken chapter. It’s an amazing waste of money to buy chicken in plastic-wrapped parts. If you buy an entire chicken, then break it down into its parts, you can use every part of that chicken for meals that week.
Avgolemono soup is one of my favorite ways to use the chicken breasts. It’s a great last-minute, what-do-we-have-in-the-refrigerator-for-dinner soup. It’s so simple: chicken breasts, stock, rice, eggs, and lemon. In fact, avgolemono means “egg lemon.” You might be surprised at how filling and creamy the soup is, but never dull with that hit of lemon.
Here’s one note for you. Danny and I love that acid tang of lemon in a dish. Especially me. So this soup might be assertively lemony for you, if you’re new to it. Try using the juice of one 1 less lemon than called for the first time you make it, then taste it. If you want more lemon, squeeze away!
So, if you want to make a light spring soup that’s filling enough for dinner, let’s cook avgolemono together this weekend.
And if you don’t have our new cookbook, Gluten-Free Girl Every Day yet, you might want to order it so you can cook with us next weekend.
Happy cooking, all!