Egg Curry, Greek Lemon and Egg Soup, and Simple Carbonara
A carton of eggs in the fridge can be a lifesaver on a hungry night. Making a quick omelette has saved our skins more than once. But weeknight meals can be more than scrambled eggs and the three recipes we tried definitely prove it.
A mild, tomato curry with plenty of spice, perfect over rice. Manali’s clear and easy to follow directions were appreciated for ease on a weeknight. Make this with extra hard boiled eggs, the last of the tomatoes on the counter, and frozen peas the night before grocery shopping.
- Keeping hard boiled eggs in the fridge is handy for a lot of reasons but it also makes this recipe go very quickly.
- We continue to find that as we keep spices stocked in our pantry that making Indian dishes is easier and easier. Over one billion people can’t be wrong!
Avgolemono is a creamy comforting soup with a bit of a punch from plenty of lemon. Filling but light enough for spring, this is a lovely soup for a cooler spring day.
- Use a rotisserie chicken and premade stock to cut down on prep time. Add the first bit of lemon to the stock.
- If you’d like to make the recipe as directed but don’t have all afternoon, split it up. Make the chicken and stock the night or day before. Chill and the stock before adding the rice.
- Eggs need to be warmed slowly to be creamy and not scrambled. Add your stock slowly and make sure you’re mixing quickly. Only add the egg and lemon mixture back to the soup once it has warmed up.
- Let us know if you make the halloumi on the side. We didn’t and are living with regret!
Carbonara is a Dinner Sister classic; Betsy makes “eggs and bacon” pasta for her kids quite a bit. Frankly, what’s not to love about pasta, eggs, cheese, and bacon? Make this on a night where you need to soothe your soul.
- Make this with whatever long pasta you have in the house, or splurge and buy the higher quality pasta from the gourmet market. Both are delicious but the higher end pasta will feel decadent for a couple bucks more.
- Get all your ingredients set before you start. Once you’re ready to add the eggs it goes very quickly. This includes your serving bowls or plates.
- Tempering eggs requires patience. Add the pasta water in slowly and make sure the eggs have warmed up before adding them to the pasta.
From the Smorgasbord:
Betsy took a fantastic Indian cooking class from Cook’s Warehouse based out of Atlanta. Good news- it’s all online and they have plenty of classes.
Kate is joining the cool kids on Tik Tok and is loving these accounts: @jeakicho , @cookingbomb, and @iamtabithabrown
The Dinner Sisters are on Tik Tok – come join us for a little more behind the scenes look at the Dinner Sisters’ life! (We have already discussed bean purchases, too many spices, and all sorts of things. There will be no dancing.)