Showing posts with label Lemons. Show all posts
Showing posts with label Lemons. Show all posts

Monday, May 11, 2015

Chicken Tagine

Recently, I received a box filled with food items inspired by Morocco. I am suppose to be receiving these boxes every other month by mail. Since I like trying new foods around the world, I figured I would research some recipes to try. I never would have picked Moroccan food but we were pleasantly surprised. We liked it. My son wasn't keen on couscous but maybe it will become an inquired taste if he has it again. He thought it was plain and my daughter thought it looked weird. Either way, they both ate it. I told my son to season it a little more. So, I'm posting some of the recipes we tried. I served this chicken dish over couscous. My husband liked how the lemon enhanced the dish. This is an easy dish to make.
Chicken Tagine
1 Tbsp olive oil
4 chicken breast, cut into pieces
1 onion, chopped
2 tsp ginger, grated
2/3 cup water
pinch of saffron
1 Tbsp honey 
2 large carrots, thinly chopped
1/8 cup freshly parsley, chopped
4 lemon wedges
salt and pepper, to taste

  1. In a large pot, heat the oil over medium heat.
  2. Add the chicken and brown.
  3. Add the onion and ginger. Cook for another 2 minutes.
  4. In a small cup, combine the water with the saffron and honey. 
  5. Add the water, saffron, and honey to the chicken dish. 
  6. Season with salt and pepper. 
  7. Bring the mixture to a boil.
  8. Cover and allow the mixture to simmer for 20 minutes or until the chicken is tender.
  9. Uncover and allow the sauce to thicken if needed. 
  10. Sprinkle with parsley and serve with the lemon wedges.
Recipe adapted from BBC

One year ago.............................................I made Broccoli Cheddar Soup.
Two years ago...........................................I made Abstract Art Cookies.
Three years ago.........................................I made Fresa Agua Fresca.
Did you already know........................
-Couscous is a pasta made with semolina flour.
-Couscous is a traditional North African food.
-Couscous name is derived from a Berber word meaning well rounded.

Friday, March 27, 2015

Lemon Crumb Bars

Lately, I have been purchasing a lot of lemons. I been using them in my tea and on top of my roasted asparagus. I figured my family had enough of lemons. When I suggested I tried making these lemon crumb bars, they encouraged me to make them immediately. My son even helped me make them. These bars have a center of lemon filling with a crumble top. They are really good. They take a little work and I don't think my son will volunteer next time to help. The filling is the trickiest part of this dish. They are a nice change from a traditional lemon bar.
Lemon Crumb Bars
1 cup sugar
3/4 tsp baking powder
2 cups all purpose flour
1/4 tsp salt
10 Tbsp unsalted butter, cold and cubed
1 egg
zest of 1 small lemon
lemon cream filling (recipe below)

  1. Preheat oven to 350 degrees F.
  2. Line a 8x8 baking dish with parchment paper. Set aside.
  3. In a medium bowl, combine the sugar, baking powder, flour, and salt with a fork.
  4. With a pastry blender or two forks, cut in the butter until the mixture resembles pea size chunks.
  5. Mix in the egg and the lemon zest. 
  6. Spread half of the crumble mixture into the bottom of the baking dish. Set the other half of the mixture aside. 
  7. Pour the lemon cream filling over the half of the crumble mixture in the baking dish. 
  8. Top the lemon filling evenly with the remaining crumble mixture.
  9. Bake the dish for 35 minutes or until the top is slightly brown and the center is set. 
  10. Remove from the oven and allow to cool completely before refrigerating to chill.
Lemon Cream filling:
1 cup sugar
zest of 3 small lemons
4 large eggs
3/4 cup lemon juice, freshly squeezed
1 cup unsalted butter, cubed and softened

  1. In a heatproof bowl, combine the sugar and lemon zest. 
  2. Whisk in the eggs for 1 minute. 
  3. Whisk in the lemon juice.
  4. Place the bowl over a pot to make a double boiler. 
  5. Heat the mixture until the cream thickens. A candy thermometer should read around 175 degrees.
  6. Remove the mixture from the heat and allow the mixture to cool for 10 minutes.
  7. Over medium speed, whip in 2 Tbsp of butter at a time. 
  8. Continuing mixing for a total of 3 minutes until the mixture is thick and pale. 
Recipe adapted from Annie's Eats.

One year ago...............................I made Macadamia Nut Pie.
Two years ago.............................I made Sugar Cookies with Sprinkles.
Three years ago...........................I made Patty Melt.
Did you already know......................
-A lemon tree can produce 500 lemons a year.
-A lemon tree grows to 10 to 20 feet tall.
-Lemons flourish wildly in Australia.

Wednesday, June 25, 2014

Cran Raspberry Drink

My daughter had this drink on the last day of school. She kept asking me to make it for her. When we first tasted it, it was very tart. Since my daughter said it should be sweeter, I made a simple syrup. I was informed I did it right that time. I may be adding vodka to mine by the end of the summer.
Cran Raspberry Drink
1/2 cup sugar
1 cup water
4 cup Cran Raspberry Cocktail
4 cup seltzer water
1 lemon
1 lime
slices of lemons and limes for garnish

  1. In a medium pan, add the sugar and water to make a simple syrup.
  2. Mix and bring to a boil.
  3. Allow the simple syrup to cool.
  4. In a large pitcher, add the Cran Raspberry cocktail with the seltzer water. 
  5. Add the juice of one lemon and lime. 
  6. Add the simple syrup to the pitcher. Mix well.
  7. Garnish with the lemon and lime slices.
Recipe adapted from a school recipe.

One year ago....................................I made Sugar Cookie Ice Cream Sandwiches.
Two years ago..................................I made Vigins Bloody Marys.
Did you already know........................
-Seltzer water is water with carbonation added to it.
-Seltzer water derives naturally from the minerals springs in the German town of Selters. 
-No minerals are added to seltzer water like club soda.

Thursday, January 5, 2012

Lemon Curd

I like lemons especially since they make me think of the spring. My Mom and favorite friend likes lemons too. I asked my favorite friend what type of cupcakes did she want for her birthday. She told me that her mom use to make her a cake with lemon curd in the middle. What a great plan? 
When I was in the store purchasing the ingredients, I found a package of Meyer lemons. How perfect! This lemon curd recipe makes a lot. Since I had some left over, I asked my Mom if she would like it. She told me that she will be picking it up. So next time you are thinking about just buying a jar, try making it instead.
Lemon Curd
1/2 cup lemon juice, freshly squeezed
1/2 cup fine sugar
2 large egg yolks
2 large eggs
pinch of salt
6 Tbsp butter, unsalted and cubed

  1. Have a bowl ready with a mesh strainer over it for later.
  2. In a medium pan, whisk the lemon juice, sugar, yolks, eggs, and salt.
  3. Add the butter to the pan and turn the heat to low.
  4. Whisk continually until the butter has melted.
  5. Increase the heat to just under medium heat and continue to whisk constantly until the mixture has become thick. The mixture will be ready when it begins to be jelly like.
  6. Remove the mixture from the heat and press it through the strainer.
  7. Store the lemon curd in the refrigerator for up to a week.
Recipe adapted from David Lebovitz.
Did you already know............
-Meyer lemons originated from China.
-Meyer lemons are a cross between a lemon and a mandarin orange.
-The lemon was introduced to America by Frank N Meyer in 1908.