Tag: lemon juice
Chicken Curry
- 1 pound chicken thighs, with or without bones, without skin
- ½ cup non-fat Greek yogurt
- 2 tablespoons half and half
- 3 garlic cloves, minced
- 2 inch fresh ginger, grated
- Juice of one lemon
- 2 teaspoons salt
- 2 teaspoons garam masala
Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.
- 1 medium yellow onion, cut in half
- 1 cup cherry tomatoes, washed
- 1 cup chicken broth
- 2 green cardamoms, crushed
- 2 cloves
Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.
- 2 tablespoons extra light olive oil
- ½ cinnamon stick
- Salt
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Fig and Apricot Compote
I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.
The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.
Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!
- ½ cup dried mission figs, cut into thin strips
- ½ cup dried apricots, cut into thin strips
- 1 cup fresh orange juice
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- ¼ teaspoon salt
In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.
Apple Cake with Pumpkin Whipped Cream
Another favorite…
- 1/3 cup plus ½ cup cane sugar
- ¼ cup apple cider
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 large Honey Crisp apples, peeled, cored and sliced
- 1 cup white whole-wheat flour
- 1¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 large egg
- ½ cup apple cider
- ½ cup extra light olive oil
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)
Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.
Pumpkin Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup confectioners sugar
- ½ cup pumpkin puree
Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.
Moroccan Style Potato Salad
- 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
- Salt
Sprinkle some salt on the hot potatoes once they are drained well.
Dressing
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2 tablespoons boiling water
Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.
- 1 tablespoon harissa sauce
- 1 preserved lemon, chopped (zest of one lemon can be used instead)
- 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
- 1 teaspoon roasted cumin- crushed
- Salt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup chopped cilantro
Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.
Poblano Corn Salsa
This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!
- 6 ears of corn, grilled, off the cob
- 2 poblano peppers, grilled, skin off and chopped
- 3 green onions, chopped
- 1 red jalapeno pepper, seeded and chopped
- ½ cup cilantro, chopped
- Juice of one lemon
- Salt to taste
Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.
Mango and Green Onion Salsa
Salsa is a perfect accompaniment for any summer meal…
- 2 to 3 ripe mangos, peeled and chopped
- 3 green onions, chopped
- ½ cup cilantro, chopped
- Juice of one large lemon
- 1 to 2 teaspoons salt
- 2 teaspoons extra virgin olive oil
Transfer the mangos, green onions, cilantro, lemon juice, salt and olive oil to a medium bowl. Mix well and serve.
Wild Blueberry and Lemon Tea Bread
- 1½ all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon lemon zest
- 1 cup evaporated cane juice (sugar)
- 1/3 cup olive oil
- 2 large eggs
- Juice of one lemon
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup frozen wild blueberries
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.