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Nearly-instant blueberry sauce/jam that uses a single container of blueberries. Add more sugar and cook longer at lower temp if you want a thicker, jam-like consistency.

2 c. blueberries (fresh or frozen)
1/2 c. sugar
juice of 1/2 lemon
1 tablespoon cornstarch
1/4 c. orange juice
Combine all ingredients in small saucepan, bring to a boil. Cook 3-5 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.

Original recipe

I'd never had South African food until a few weeks ago at my cousin's rehearsal dinner at 10 Degrees South in Atlanta. The chicken curry was some of the best I've had, slightly sweet, topped with a bananas, onion, and tomato chutney, and sprinkled with shredded coconut. Looking for something similar, I came across this on Tastespotting. The meatballs are lemony, slightly sweet, and full of curried flavor. They are tender and fall apart rather easily, so add a beaten egg if you want a more traditional meatball texture. The banana relish is good, but needs tomatoes and coconut. I think I would try an apple-based chutney next time.

1 lb good quality ground beef
2 large slices of bread, cubed fairly small
1/2 medium onion grated
1/2-3/4 tsp salt
1 tsp sugar
zest and juice of a lemon
1 tsp curry powder
1/2 tsp coriander
chopped cilantro (optional)
1/4 c. dried currants or raisins (optional)
milk
vegetable oil
Soak the bread in milk. When the bread is completely drenched, squeeze out the liquid and mix with all the other ingredients. Form meatballs and fry in vegetable oil until cooked.

Banana-Onion Relish
2 large onions - peeled and sliced thinly
1/2-1 tsp curry powder
1/4 tsp turmeric
1 tbsp white wine vinegar
1-2 tsp sugar
vegetable oil
salt/pepper
2-3 bananas - peeled and sliced
Heat the oil in a pan and saute the onions with the curry powder and the turmeric. The onions must be soft, but still holds its texture. Add the sugar and the vinegar and let the relish cook until the liquid is all gone. Should take 1-2 minutes. Taste and season. Add the sliced bananas and let it just stand for a while so that the flavors can infuse the bananas. Do not cook the bananas.

Original recipe

These Turkish-style meatballs are uniquely flavored with mint, cumin, and a little cinnamon, served in pitas with tomato and plain yogurt. They can be made from ground lamb, beef, or a combination.

1/2 cup prechopped white onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1/4 cup plain yogurt
lemon juice
Preheat broiler.

Combine first 12 ingredients in a large bowl; stir until just combined. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt and lemon juice.

Original recipe


Quick sauteed Greek chicken in pitas with onion, bell pepper, and lemon yogurt sauce.

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated English cucumber (optional)
1/4 cup 2% Greek-style yogurt (such as Fage)
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half
2 plum tomatoes, thinly sliced
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper (and oregano). Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)

Nutritional Information
Calories:361
Fat:7.4g (sat 2.3g,mono 3.3g,poly 0.8g)

Original recipe 

This recipe has a lot of memories attached to it: it was the worst cooking disaster Stacie and I ever had together (on one of the first times we tried cooking as teenagers). It was one of my favorite recipes Daniel made while at UF. And it was also what Daniel packed for a surprise picnic on the beach the day he proposed in 2006. =) Traditionally served with rice-a-roni.

1-1/2 Chicken Breast (cut into ~1 inch pieces)
2 T. White Flour
3/4 tsp. Basil
1 T. Butter
2 tsp. Olive oil
1/2 tsp. Tarragon
1 C. chicken broth
1/4 tsp. salt
2 T. Lemon Juice
3 Lemon Slices
1 T. capers
Coat chicken with flour. Melt butter and olive oil in frying pan and saute chicken browned at med-high heat until browned. Add everything else...cook until chicken is done and sauce thickens.

Derived and modified from: LA Times news clipping
While the mix of capers, raisins, chicken, and feta might seem a bit bizarre, the final product is wonderfully balanced. The small amount of feta melted in the sauce just adds creaminess, without being overpowering, so even feta haters can enjoy this dish.

4  (4-ounce) skinned, boned chicken breast halves
2  tablespoons  all-purpose flour
1  teaspoon  dried oregano
1  tablespoon  olive oil
1  cup  thinly sliced onion
3  garlic cloves, minced
1 1/2  cups  fat-free, less-sodium chicken broth
1/3  cup  golden raisins
2  tablespoons  lemon juice
2  tablespoons  capers
1/4  cup  (1 ounce) crumbled feta cheese
4  thin lemon slices

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Remove chicken from pan; keep warm. Add onion and garlic to pan; sauté 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; keep warm. Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 cup sauce and 1 lemon slice.

4 servings
Calories: 256 (23% from fat)
Fat: 6.5g (sat 1.9g,mono 3.2g,poly 0.7g)
Original recipe

Salty, lemony, with artichokes and olives in a white wine sauce

2 tsp. dried thyme
2 tsp. grated lemon peel
1/4 tsp. salt
1/4 tsp. pepper
2 lbs. boneless/skinless chicken breasts
4 tsp. olive oil
1 large onion (chopped)
2 garlic cloves (minced)
1 can artichoke hearts (drained & quartered)
1 C. white wine
1/2 C. green pimento-stuffed olives (rinsed, drained & roughly chopped)
Cut chicken breasts into 1 inch wide strips. Combine first 4 ingredients and rub over chicken. Brown chicken in half of the olive oil and set aside. Saute onion and garlic in remaining oil until brown. Stir in artichoke and remaining ingredients. Simmer on med-low for 30 minutes.

Derived from Healthy Cooking
This chicken salad is only slightly sweet from the apple, with a strong curry flavor & lemon tang. Serve in sandwiches or on lettuce.

3 c. chopped cooked chicken
1 large red apple, finely chopped
½ c. plain yogurt
1/3 c. mayonnaise
1-2 tbs. lemon juice
1 tbs. curry powder
1/3 c. chopped fresh parsley
¼ c. grated onion (optional)
Combine chicken and apple in large bowl.
In small bowl, blend yogurt, mayonnaise, lemon juice and curry powder.
Add to chicken mixture, toss to coat.
Stir in remaining ingredients.

Source: First Come, First Served... In Savannah
chicken_pasta_salad_sm.jpgFinally, a pasta salad I like! The bright citrus dressing and red grapes are balanced by the addition of a few toasted walnuts & chopped green onions.

3  cups  uncooked farfalle (bow tie pasta)  or rigatoni (about 8 ounces)
1/3  cup  fresh orange juice (~1 orange)
1/4  cup  fresh lemon juice (1/2 lemon)
2  tablespoons  extravirgin olive oil
1  tablespoon  stone-ground mustard
2  teaspoons  sugar
1 1/4  teaspoons  salt
1/2  teaspoon  freshly ground black pepper
2 tbs  white wine vinegar
2  cups  shredded cooked chicken breast (about 2 breasts)
1 1/2  cups  seedless red grapes, halved
1  cup  thin diagonally cut celery
1/4 c. sliced green onions
1/3  cup  coarsely chopped walnuts, toasted
2  tablespoons  chopped fresh parsley
optional: lettuce or arugula to serve it on

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, green onion, walnuts, olives, and parsley; toss gently to combine.


Original recipe (Cooking Light)

These meatballs are a little time consuming, from the onion prep and the sauce simmer time, but the meat mixture can be made ahead of time if needed. The flavor is well worth it; savory and lemony with a bit of sophistication from the wine sauce. Serve with plain rice (cooked in 1/2 broth, 1/2 water) and vegetables.

Meatballs:
1/2 cup milk
1/4 cup breadcrumbs
1 small yellow onion, finely diced
Extra-virgin olive oil
Salt
1 pound ground pork
1 egg, beaten
1/4 cup freshly grated Parmesan cheese
4 tablespoons chopped fresh sage leaves (~1-1.5 tb dried sage)
1 teaspoon finely chopped fresh thyme (~1/2 tsp. dried thyme leaves)
1/8 teaspoon cayenne pepper
Freshly ground black pepper
Lemon Thyme Sauce:
1 1/2 cups chicken broth
3/4 cup dry white wine
1/4 cup fresh squeezed lemon juice (from one lemon)
1 tablespoon chopped fresh thyme (~1 tsp. dried thyme leaves)
Zest of one lemon, to garnish
Roughly chopped thyme, still on stems, to garnish
Put the milk and breadcrumbs in a small bowl and mix with a fork. When the crumbs have softened squeeze out the milk and discard it.

Gently sauté the onion in a little olive oil until it is soft but not colored. Season with a pinch of salt and set it aside to cool.

Combine in a medium bowl the pork, breadcrumbs, onion, egg, Parmesan, sage, thyme, cayenne, black pepper, and 1 teaspoon salt. Mix with hands thoroughly. Shape the mixture into walnut-sized balls. This can be done several hours or even a day ahead.

To cook, heat a skillet large enough to hold all the meatballs in one uncrowded layer. Add a little olive oil. When the skillet is heated, add the meatballs, shaking the pan to keep them from sticking. Using tongs to turn so they brown evenly, cook the meatballs until they are no longer pink in the center and lightly browned on all sides. Remove from the pan to a plate and immediately make the sauce.

Alternative cooking method: bake meatballs in the oven at 375 for 8-10 minutes & then brown in skillet.

Lemon Thyme Sauce:
Remove meatballs from the pan, and deglaze it over medium heat with the chicken broth and wine. Simmer until reduced by at least a third. Add the lemon juice and thyme, then add the meatballs back in again as well.

Simmer until ready to serve - at least 10 minutes, but up to half an hour. Serve meatballs with the sauce poured over and garnished with lemon zest curls and thyme sprigs.

Original recipe
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