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    fresh pepper

    Chicken and Rice Soup

    February 21, 2019

    chicken, soup, lemon, rice, comfort, winter
    chicken, soup, lemon, rice, comfort, winter
    Comforting chicken, rice and lemon make this a perfect winter dish.

    For the longest time I can remember, soup has always been the essence of comfort food. Food to warm you up on a cold winter day or that special dish when you are sick. This Chicken and Rice soup with lemon is the soup you need this winter.

    Avgolemono

    I was inspired by the Greek soup, Avgolemono. My friend Bella from the blog, Ful-Filled, recently shared her recipe for this classic Greek soup that is a base of chicken, rice, lemon and eggs. My oldest daughter has an egg allergy, which means Avgolemono wouldn't work for her. I wanted to create a similar style soup that would satisfy the same warmth as traditional Avgolemono without the eggs.

    Simple Ingredients

    chicken, soup, lemon, rice, comfort, winter
    Warm chicken and rice soup for cold winter days.

    Traditional Avgolemono uses eggs to create its signature creamy, silky texture. I decided to replace the egg component with a light roux (flour and butter mixture) to create a bit of creaminess without being a cream based soup. Adding fresh lemon juice is a must but adding some sumac spice gave the soup its bright flavor. The sumac bush is native to the Middle East, it produces deep red berries which are dried and ground into a coarse powder used in many Middle Eastern dishes. Sumac has a lemony flavor, but is more balanced and less tart than lemon juice which is a nice addition in the soup.

    The simpleness of this dish is appealing but the flavors of the soup are so deep and comforting. A handful of simple ingredients turn into a dish that is more than perfect for a weeknight meal or a leisurely weekend brunch. Taking the extra time to make a homemade chicken stock is well worth it, especially when the broth is the main star of the show.

    .I think the beauty of developing recipes is taking inspiration from around the world and incorporating it into your own personal style. A traditional Greek soup inspired my own version with a Lebanese twist and flair. I hope this soup finds its way to your heart and home.

    As always, I love seeing your creations. Tag me on Instagram or Facebook with your dish!

    xoxo,
    Cosette

    Pin recipe for later

    chicken, soup, lemon, rice, comfort, winter
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    Print Recipe
    Chicken and Rice Soup
    This soup is hearty enough for a full meal. Serves 8 people.
    chicken, soup, lemon, rice, comfort, winter
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    chicken, soup, lemon, rice, comfort, winter
    Instructions
    Chicken and Rice Soup
    1. Prepare your rice by adding to a bowl, fill the bowl with water. Drain the water, fill again, continue doing this until the water is clear. Could be 3-4 times. Set aside.
    2. In a heavy bottomed large stock pot, add 2 tablespoons of butter and set to medium heat. Add in your chopped onions and cook for 3-5 minutes until they become translucent.
    3. If you are using chopped garlic instead of toum, add your garlic now (if you are using toum, wait).
    4. Add in 2 more tablespoons of butter and your 4 tablespoons of flour. Mix and stir until the flour is absorbed and cooked off. You can add in some of your stock to create a bit of a slurry while cooking this mixture.
    5. Add your chicken stock (see below for making your own), and rice. Let the mixture come to a boil on high heat then reduce to medium-low and cook for about 20 minutes until rice is tender. Stir occasionally to make sure rice doesn't stick, I leave my wooden spoon in the pot.
    6. Add in your chicken, toum if using and lemon once rice is tender. Season with salt and sumac. Sumac is a Middle Eastern spice that has a lemony flavor, if you don't have it, you can certainly add additional lemon to taste.
    7. Remove from heat, enjoy! Add additional lemon to taste. Garnish with fresh parsley and pink peppercorns.
    Chicken Stock
    1. Place a whole chicken in a large pot with cold water to cover completely.
    2. Add a cinnamon stick, bay leaf and lemon.
    3. Let the mixture come to a boil on high heat then reduce to a simmer and let go for 2-3 hours to get the best flavor.
    4. While the chicken is cooking, skim the fat off the top periodically.
    5. Once your stock is done, remove the chicken, pull the meat off the bones. Pour your stock through a fine mesh strainer to get any bits out. Store your stock in the fridge or freezer safe container for 3 months.
    Recipe Notes

    **If you are using homemade chicken stock, feel free to sub up to 4 cups of liquid with water. Homemade chicken stock is a lot more concentrated than store bought.

     

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    Sumac Carrot and Feta Salad

    February 7, 2018

    Sumac Carrot and Feta Salad

    Carrots for Sumac Carrot Salad

    When Rebecca from Square Meal Round Table invited me to collaborate on their 4th ingredient collaboration, carrots, I was totally on board and knew that I wanted to take the delicious sweet carrot and pack a bit of punch to it. I'm joined by many talented bloggers for this fun event. You can find a list of them below in recipe notes, you can also follow our hashtag on Instagram #24carrotgoals for so much inspiration! 

    One of my favorite things is taking day to day ingredients and infusing them with the flavor and spices of my culture and heritage. A largely popular spice in Lebanese cuisine is sumac, the sumac bush produces vibrant red berries which are then dried and ground into a coarse powder. The sumac spice has a lemony, salty and slightly acidic flavor profile. It really packs a punch and also creates complex flavor. The best part of sumac is the vibrant pop of color it can give food with its bright maroon/red color. Sumac is most commonly used in salads, za'atar and to top various dips (hummus, baba ganoush, labneh) but don't let it fool you, it can be used for most any dish from chicken to beef to potatoes. It is best used to top food with AFTER it has been cooked to really make the flavor pop. 

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

    Carrots have to be one of the most loved root vegetables. Sweet, crisp, delicious raw or cooked, gorgeous color, they are perfect. I wanted to let carrots shine in a very simple side dish. Roasted carrots + spinach + feta and the all loving sumac come together to create a fresh and vibrant new side dish that is vegetarian, gluten free and most importantly, delicious. Easily eaten as is or topped with grilled chicken or steak to make a complete meal. This dish takes no longer than 20 minutes to prepare but will impress at any dinner party or on your table this evening. Enjoy and be sure to check out the other amazing bloggers for more carrot-spiration! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Roasted Carrots

    Roasted Carrots with olive oil, pinch of salt & pepper

     

    Carrots, spinach and sumac

    Roasted carrots tossed with fresh spinach + sumac

     

    Toasted pine nuts

    Toasted pine nuts to top the warm salad.

     

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

     


    Print Recipe


    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

    Course Side Dish
    Cuisine Lebanese

    Prep Time 10 minutes
    Cook Time 15 minutes

    Servings


    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon

    Course Side Dish
    Cuisine Lebanese

    Prep Time 10 minutes
    Cook Time 15 minutes

    Servings


    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon

    Sumac Carrot and Feta Salad


    Instructions
    1. Preheat oven to 400 degrees Fahrenheit.

    2. Clean, peel and cut carrots into long slender slices. I typically half the carrot then cut each half diagonally 1-2 times.

    3. Place sliced carrots on a sheet pan and drizzle with olive oil, salt and pepper. Toss to coat evenly.

    4. Roast carrots in pre-heated oven for about 15 minutes. You want carrots to be roasted but yet still firm.

    5. Remove hot tray from oven and immediately toss in spinach and sumac with carrots. Toss over and over until the spinach is coated and slightly wilted. Taste and add any additional sumac, salt or pepper to taste.

    6. In a small pan, place a teaspoon of olive oil in a pan with the pine nuts. Roast on medium heat for about 5 minutes. Be sure to shake pan to ensure the nuts are browned evenly.

    7. Plate spinach + carrot mixture, top with pine nuts and crumbled feta and a squeeze of lemon. Enjoy!


    Recipe Notes

    *Sumac can be found at most Middle Eastern grocery stores or in your nature section of your grocery store. 
    *Top the salad with chicken or steak to complete your meal. 

    *Find a list of all the participating bloggers: 

    Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

    The Cooking of Joy’s Candied Carrot Rose Tart

    Better with Biscuits’ Carrot Souffle

    This Healthy Table’s Beet and Carrot Galette

    Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

    Figs & Flour’s Thai Peanut Pizza

    Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

    Flours in Your Hair’s Carrot Pecan Cookies

    Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

    Worthy Pause’s Paleo Thai Curry Carrot Soup

    Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

    What Great Grandma Ate’s Paleo Carrot Mug Cake

    More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

    Hot Dishing It Out’s Vegan Carrot Whoopie Pies

    Katie Bird Bakes’ Carrot Cake Scones

    Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

    Easy and Delish’s Carrot Spaghetti

    Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

    Smoothies and Sundaes’ Carrot Cake Sourdough

    Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

    Food by Mars’ Paleo Carrot Walnut Loaf Cake

    Measuring Cups Optionals’ Carrot Curry Soup

    Rezel Kealoha’s Turkish Yogurt Carrot Dip

    Pies and Prejudice’s Carrot Pie with Maple & Cardamom

    Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

    Baking The Goods’ Roasted Carrot & Herby Feta Galette

    Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

    Rumbly in My Tumbly’s Chai Carrot Pie

    Cook Til Delicious’ Mini Carrot Cake

    What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

    It’s a Veg World After All’s Zesty Sunflower Carrot Spiral

    Lady and Larder’s Carrot Crudite Board with Z'atar Hummus

    Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

    Butter Loves Company’s Iced Carrot Cake Cookies

    Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

    Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

    Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

    Flotte Lotte’s Carrot Apple Pie

    Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/

    Pizanna’s Vegan Carrot Birthday Cake

    Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing

    What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter

    Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

    Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki

    Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

    Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)

    Dirty Whisk’s Carrot and Herbed Ricotta Tart

    Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart

    Seed and Mill’s Carrot Cake with Tahini Caramel Frosting


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    Lebneh Zaatar Tomato Pie

    October 1, 2017

    Summer is beginning to look like a distant memory at this time. But if you're like me and have a few lingering tomatoes on your vines or can still find some beautiful ones at the Farmer's Market, this tomato pie won't disappoint. Traditional slab pie style made savory and with a Lebanese twist. If you know anything about me, you probably know that one of my all time favorite foods is manousheh, basically a Lebanese oregano/thyme pizza, topped with zaatar. Manousheh is really a blank canvas like a pizza to add all your favorite goodies. Mine include: lebneh, olives, tomatoes and mint. Since I had so many tomatoes on hand, I wanted to make a manousheh inspired tomato pie. A little bit country + a little bit Lebanese. 

    Zaatar

    Zaatar is the base of manousheh, zaatar is widely available at middle eastern stores premixed, you can also find it Amazon pretty inexpensively. It is a blend of sumac, oregano, thyme and sesame seeds. It is extremely aromatic and so delicious. If I purchase a pre-mixed variety I often add to it to enhance the flavor: add in some extra sumac (which gives it a lemony flavor), some salt, some additional toasted sesame seeds, dried oregano. A little enhancement makes a world of difference! It just gives it a bit of an umpf. I'm currently a bit spoiled and using a mix my dad made for me with herbs directly from Lebanon, it's basically heaven in a bag. 

    Lebneh

    Lebneh is the sour cream of Lebanon. It is a staple ingredient and at every dinner and breakfast. Homemade tart yogurt. In America all our yogurts are sweetened but in Lebanon yogurt is enjoyed in its truest, simplest form. Drizzled with olive oil, some dried mint and pita bread, it's an amazing dip. 

    Making lebneh is pretty easy, some milk and a yogurt start and heat, you'll have delicious homemade lebneh (I will have a step by step post soon). Most natural food stores or international grocery stores will carry it as well. You can also sub Greek yogurt, which is very similar. Lebneh tends to be slightly more tart and tangy than Greek yogurt. 

    Pie Dough

    I decided to use pie dough vs pizza dough, but pizza dough would work great too. The pie dough definitely gives it more of a flaky, delicate base which I enjoy and especially for a brunch. Store bought pie dough is fine, I prefer to make my own and my go-to is Pioneer Woman's Perfect Pie Crust. I like to use ½ cup butter and the remainder Crisco, I know, Crisco is bad but it sure does make a delicious pie dough! I have tried using all butter for this and it just doesn't hold up as well, so I do recommend the exact version or opted to sub ½ cup only of butter. But please use your own tried and true recipe (it can also be Pillsbury or whatever other brand you like, no one is judging!)

    All together now...

    So now all these amazing ingredients put together into a pie with fresh tomatoes seemed like a great idea. Check out the steps below and as always, I hope you enjoy. I love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

     

    Print Recipe
    Lebneh Zaatar Tomato Pie
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    Ingredients
    Favorite Pie Crust Recipe
    • 1 recipe Pie Crust I like using http://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/
    • 10 ripe tomatoes I used about 10 small/medium sized tomatoes, you want enough to fill the half sheet pan
    • 1-2 teaspoon kosher salt for tomatoes
    • 2 cups labneh
    • 1 whole lemon zested
    • 3 tbsp zaatar blend
    • 6-8 pitted olives
    • 2 sprigs fresh oregano optional
    • fresh pepper
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    Ingredients
    Favorite Pie Crust Recipe
    • 1 recipe Pie Crust I like using http://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/
    • 10 ripe tomatoes I used about 10 small/medium sized tomatoes, you want enough to fill the half sheet pan
    • 1-2 teaspoon kosher salt for tomatoes
    • 2 cups labneh
    • 1 whole lemon zested
    • 3 tbsp zaatar blend
    • 6-8 pitted olives
    • 2 sprigs fresh oregano optional
    • fresh pepper
    Instructions
    1. Preheat oven to 450 degrees F.
    2. Using a half sheet pan, roll out your pie dough to fit into a thin crust, press sides up to create an edge. Place in fridge to remain cold while you prepare the rest of your ingredients.
    3. Slice your tomatoes about ¼" thick, lay on another empty sheet pan and sprinkle with salt to remove excess moisture. Let sit for about 10 minutes.
    4. In a medium bowl, combine your lebneh, lemon zest and a few grinds of pepper.
    5. Remove your pie dough from the fridge and spread your lebneh mixture onto the prepared crust. Sprinkle the top of the lebneh with about 2 tablespoons of your zaatar mixture, making sure to cover the entire pie.
    6. Pat your tomato slices dry with some paper towels and being laying them on top of your lebneh mixture in any arrangement you find appealing. I liked layering slightly and using 2 different colored tomatoes gave it a pop!
    7. Finally, sprinkle the top of the tomatoes with the last tablespoon of zaatar, a few grinds of pepper and several pitted green olives.
    8. Bake for 30-45 minutes rotating the tray from top to bottom halfway through, cover edges if they are browning too quickly.
    9. Remove, sprinkle fresh oregano, let cool slightly. Slice and enjoy!
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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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