Greek Lemon Chicken Soup
2 tablespoons extra virgin olive oil
1 cup finely diced onion
1 cup finely dice carrots
1 cup finely dice celery
6 cups power packed chicken stock
½ cup of brown rice
¼ cup fresh squeezed lemon juice
3 egg yolks
¼ cup fresh oregano
1 cup finely chopped cooked chicken breast
Heat oil in a heavy stock pot over medium high heat. Add onions carrots and celery. Sauté until vegetables become translucent then add chicken stock and rice. Bring to a boil. Once stock begins to boil turn heat down to a simmer. Cook for 20 minutes or until rice is cooked.
Whisk egg yolks and lemon juice together. Slowly add yolk mixture to stock while whisking. Once soup turns cloudy and thickens add oregano and chicken.
Sue's Killer Kibbe Meatloaf with Tzatziki Sauce
½ cup wheat Bulgur (Bob's Red Mill is good)
2 lb ground turkey (lean)
¼ cup sundried tomatoes diced
¼ cup toasted pine nuts
½ cup yellow onion diced
¼ cup garlic minced
2 teaspoons allspice
1 teaspoon cinnamon
1 teaspoon cumin
½ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
1 cup plain Greek yogurt
¼ cup cucumber diced fine
1 teaspoon garlic minced
1 teaspoon fresh lemon juice
Preheat oven to 375o.
In a glass bowl soak the bulgur in 2 cups of hot water. To make it soften faster you can put it in the microwave for 2 minutes on high. Drain remaining water and let cool.
Meanwhile mix together turkey, eggs, sundried tomatoes, pine nuts, onion, ¼ cup garlic and spices. Mix in cooled bulgur to meat mixture and shape into a loaf. Place the loaf in a greased loaf pan or sheet pan and bake for 45 minutes or until the internal temperature reached 155o.
While the meatloaf is cooking make the tzatziki sauce by combining the yogurt lemon juice, cucumber and remaining garlic.
Slice meatloaf and serve topped with tzatziki sauce.
Courtesy: Sue Chef