2 tsp olive oil
1/4 cup chopped onion
2 cup low sodium chicken broth
1/2 tsp dried oregano
1 tbsp lemon
1/4 cup instant rice
1 small zucchini -- thinly sliced
1 pepper
1 slice leftover meatloaf
Directions
Chop 1/4 section of a medium, yellow, onion. Heat the oil and cook
the onion until soft and just beginning to brown, about 8 minutes,
maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium
and/or reduced fat). Add the oregano, rubbing it between the palms as
you add it. Remove the rind from a lemon wedge (1/8th whole) and add
that. Add the ('ready in 5-minutes' kind of...) rice. Simmer about 5
minutes, stirring (rice will be a little under done); taste and
adjust lemon, oregano, pepper, if needed. Add zucchini, separating
slices as you add. Simmer about 2 minutes. Cut leftover meatloaf into
bite-sized pieces and add that. Warm through. Serve with a multigrain
oat bran bread.
5 My 96 - Good with Gardner's Turkey Loaf (recipe in this book).
California Culinary Academy's soup doubled this recipe and made about
48 meatballs from 1-lb lamb, breadcrumbs, salt, garlic, pepper, 1 egg.
Recipe By : adapted from CCA, Eating In, Greek Meatball Soup
Servings: 2 servings
Lemon~ Meatloaf & Zucchini Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Soup; Vegetable; Zucchini
The History of Recipes
It is possible to follow the history of `recipes` far back into distant history, in fact as far back as ancient Egypt, and maybe even further. Having said that, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also describes how the Roman cooks used many different herbs and spices, including many that are still in use today like basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as basil and coriander. These new spices and herbs created an explosion in manuscripts on food, some of which still exist in academic collections. For the decades that followed, the powerful and wealthy strove to offer the most exotic meals, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes to help cooks of their time. By the time we get to the 20th century, cookbooks are greatly in demand mostly due to more people being able to read, leisure time and having more money. |
We hope you enjoy this Lemon~ Meatloaf & Zucchini Soup recipe.
