Tag Archives: lemon

Grilled Vegetables

Posted on by
Reply

One of the best ways to enjoy fresh seasonal vegetables is to grill them – often just right on the grilling surface and don’t mess around with them too much!

 Let the fresh flavour speak for itself.

Zucchini likes to be brushed with a little olive oil, and sprinkled with sea salt and freshly ground pepper – while tomatoes like just a little olive oil and save the seasoning for after they come off the grill.

Cauliflower can get a little tough on the grill so I like to steam it a bit first, until almost cooked.  Toss with a little olive oil, a squeeze of lemon juice to keep that bright whiteness, and season with  bit of salt and pepper.

Asparagus is happier if you just grill it right on the cooking surface naked … then dress it up with a drizzle of your best olive oil, a squeeze of fresh lemon, season with salt and pepper.  Added flavour punch comes from occasionally treating it to a bit of freshly grated Parmesan and/or toasted nuts.

Moroccan Spice Chicken

Posted on by
Reply

MOROCCAN SPICE RUB

Combine all ingredients and blend well:                             

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground chile powder
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon freshly ground black pepper
  • lemon juice
  • olive oil

Massage chicken with olive oil and a generous squeeze of fresh lemon juice then  rub spice ingredient both under the skin and over – sprinkle into cavity as well.

This works really well on a beer can chicken holder – you can either do it on the bbq or in your oven @ 375 degrees, for approximately 20 minutes per pound.

If you roast it in the oven fill a roasting pan with sliced red onions and a couple of lemons (halved).  Pour in enough chicken stock to cover onions.  Baste the chicken half way through the cooking with this liquid.

If you don’t have a beer can chicken holder – just lay the bird on the onions and let the juices run.

When the chicken has reached a temperature of 180 degrees, remove from heat and allow to rest for 15 minutes before carving.

If you have cooked the chicken with the onions, reduce the                                     onions and liquid to make a soupy delicious onion jam to serve alongside the chicken.

Look for my Moroccan Quinoa Salad to serve this with, along with grilled

vegetables, simple, easy and fantastic!

Quinoa Couscous Salad

Posted on by
Reply

Here we go again – salads without exact measurements, but a general idea.  Recipes are really just ideas on a sheet of paper, what is important is taking them and making them your own – use ingredients that you love!

equal portions of cooked quinoa and couscous

quartered and thinly sliced cucumber

chopped tomato

chopped black olive

diced red onion

feta cheese

fresh basil, mint and dill

salt and pepper

DRESSING

juice of 1 lemon

1 tbsp balsamic vinegar

6 tbsp good quality olive oil

1 generous tsp dijon mustard

1 garlic clove

salt and pepper to taste

Toss all salad ingredients together first and allow to sit for a few minutes while you mix up the dressing.  Whisk all dressing ingredients together, and toss with salad … TASTE for salt and pepper, and only add as needed – remember the olives and the feta cheese are salty all by themselves!

Lemon Roasted Potatoes

Posted on by
Reply

Your whole house will smell fantastic with these roasting!

Peel and quarter potatoes (if using new potatoes they don’t need peeling)

Cover with watered down chicken stock, a pile of garlic cloves and 4 lemons, quartered, salt to taste.

Bring to a boil and then transfer to roasting pan – only use enough liquid to cover half way up the potato.  Roast until just fork tender – carefully pour liquid off, toss with a little olive oil and continue roasting until they get nice and crispy.

Garnish with freshly ground salt and pepper, and a sprinkle of sliced green onions.

Delicious with greek food! (grilled lamb filet in photo)

Blueberry Lemon Muffins

Posted on by
3

Super Blueberry Lemon Muffins

2 cups flour

1/2 cup sugar

1 T baking powder

1/2 t salt

rind of 1 lemon

1 egg

1 cup milk

1/2 cup butter, melted

1 cup fresh or frozen blueberries

Lemon Butter Topping

1/4 c melted butter

2 T lemon juice

1/2 cup sugar

Mix flour, sugar, baking powder, salt, and lemon rind in large bowl.  Beat egg, add milk and butter. Add egg mixture to dry ingredients . Stir until just mixed, stir in blueberries.

Fill greased (or lined with muffin paper) pans 2/3 full, Bake 375 degrees for 20 minutes

Topping- Combine butter and juice. Measure sugar in separate dish. Dunk tops of slightly cooled muffins into lemon butter and then sugar. Makes 12 muffins