The Captain dines on International Cuisine!

Thursday was yet another cold day. I did my morning walk (fighting my tendency to hunch over against the cold wind).

I did run more errands at lunch, including a quick trip to Kroger’s for some eggs and other things. I also stopped at Gordon Food Service (since I was up that way) and grabbing a big container of cinnamon for Michelle at work (she’s making and drinking a green goopy drink I shudder to think about for health reasons). I also got a can of coarse sea salt for me.

It was Mike’s birthday at work, so a bunch of them went out to lunch. Which was lucky for me, because Vicky asked me if I would like her sandwich for my dinner (since she didn’t eat it). Her Mother had made it for her and it was called torta de milanesa de pollo. Of course I accepted.

I got home after work, treated the cats, changed clothes and started making the Greek Lemon Chicken Soup my Brother Carl recommended. As I said, I already had supper in the bag, so to speak. But its been four days since I roasted the chicken and I figured I better use it up.

So, I got out my Dutch Oven pot and combined eight cups (two boxes) of chicken broth, 1/2 cup of fresh squeezed lemon juice, 1/2 cups of shredded carrots (I used my box grater), 1/2 cup of chopped onions, 1/2 cup of chopped celery and 1/4 teaspoon of white pepper. I brought that to a boil on high, then let it simmer for 20 minutes.

I blended together a half stick of softened butter and a 1/4 cup of AP flour together with a fork. Then I gradually added it to the soup mixture. I let that simmer for 10 minutes more, stirring frequently.

Meanwhile, I separated eight egg yolks from the whites (I stuck the egg whites in the fridge to use for something else). I beat the egg yolks until light in color. Then I gradually added some of the hot soup to the egg yolks, stirring constantly (you don’t want scrambled eggs here). Then I added the tempered egg mixture to the soup pot and heated it through. 

Finally I added one cup of cooked rice and one cup (well, really all I had left, which was slightly more than a cup) of diced cooked chicken. You are supposed to ladle the hot soup into bowls and garnish with lemon slices. But, I used all the lemons I had for their juice (I should have gotten more at Kroger’s).

It was very good and a lot thicker than I thought it would be. Thanks, Carl!

I only had one bowl so I would have room to eat my sandwich. Speaking of the sandwich, it was all in separate bags. There was some sort of flat bread sliced almost through and, following directions, I buttered both sides and warmed it up in a skillet. Then I put on the seasoned chicken, the lettuce and tomatoes, Mexican sour cream and topped it with shredded cheese. I returned the sandwich to the skillet just long enough to melt the cheese a tad. Then I ate it.

It, too, was excellent! Nicely spiced chicken and great bread. I need to get the recipe for this one! Thanks, Vicky!

When it cooled, I put the soup, pot and all, into the fridge (it was getting late and I was tired). I did notice it had really thickened up and I’m sure I’ll have to add more stock to reheat it (but, I’m now out of that, too). So, lemons and chicken stock went on the grocery list.

I went to bed early and this time, for a change, slept through the night.