As I was looking through the travel guide of Athens(our current location), Zeus was looking for good restaurants by flying around (I taught him how to do this, though we ended up in trash dumps a few times). When I got to the last page, Zeus landed on my arm pad( I taught him how to do this to, but he cut my arms a few times. I have the scars to prove it) and flew away again. I ran as fast as I could to catch up to him. He finally started to circle around a building. This is the restaurant that Zeus had found. We walked inside, and I smelled the most amazing aroma I have ever smelled. A waiter came and said" I assume that you like the smell of our lemon rice soup. If you would like, you can try some." " That would be great,thanks." When I tried it, I had the best taste in my mouth since I got to Greece. " This is so good. Thank you." I told the waiter. So, I got a table ordered the soup, and I enjoyed. I also got the recipe. :)
Wednesday, June 16, 2010
Greek Lemon Rice Soup
4 cups reduced-sodium chicken broth
1/3 cup white rice
1 12-ounce package silken tofu (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/4 cup lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper
Directions
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.Read more: http://www.kitchendaily.com/recipe/greek-lemon-rice-soup-566#ixzz0r411IVdO Zeus and I will find this food in the next post.
1/3 cup white rice
1 12-ounce package silken tofu (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/4 cup lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper
Directions
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.Read more: http://www.kitchendaily.com/recipe/greek-lemon-rice-soup-566#ixzz0r411IVdO Zeus and I will find this food in the next post.
Wednesday, June 2, 2010
Escape
Were was I? Oh yeah... so, I was running across sidewalks like a madman. When we were out of danger, I opened up the bag. Zeus's feathers were a bit ruffled, but otherwise he looked okay. I was so happy to see him alright. He hopped on my shoulder. "Lets start traveling." I told him. And, we were off.
To be continued...
To be continued...
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