Susan Brady, the editor of The World Is a Kitchen, is a woman with a passion for food. When not living the life of a typical suburban soccer mom, she spends long hours in the kitchen testing recipes from around the world, and travels to faraway places to learn new cuisines.
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When Life Gives You Lemons, Make Stew
By: Susan Brady Published: Sunday, 7 December 2008
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This time of year means lemons. Trees begin to burst forth with their bounty of Eureka and, my favorite, Meyer lemons. Do not let those lemons go to waste, I beg of you. There is so much that can be done with them, that they should not be relegated to the trash bin or compost pile. (In fact, if you have extras, send them my way!)The first thing my husband and I do when we buy a home is plant lemon bushes. Recently we have given thought to moving again, and I couldn't dream about leaving my bushes and not having any yellow orbs of sunshine gracing my kitchen and menus. So I bought two bushes and asked my brother to plant them. That way I would be provided with fruit in the interim should we move and have to start afresh. While we have not yet moved, one of my prized Meyers died this summer. We have done everything we can think of to bring it back, but underground varmints apparently caused the roots to die and I am bereft of about 100 lemons that the one bush produced. My second bush is hanging on but has less than 40 lemons on it. A crushing blow. I will be forced to rely on the kindness of others to get my citrus quota. I'm sure you are thinking by now that I am slightly off-kilter, but I assure you I am not. Sweet Meyer lemons inspire me and I have found a myriad of ways to employ them in the kitchen. Suffice to say that every meal of the day has, at some time, been touched by lemons. In case you have an overload of lemons, or have a relative, friend or neighbor with an abundance, here are a few ways to employ them, from breakfast until dinner. You won't be disappointed. For breakfast, I like to have lemon curd or lemon marmalade on toast or English muffin. But a simple (and I mean really simple) and delicious way to use lemons is on Dutch babies. This easy baked pancake takes less than 2 minutes to whip up in a blender and another 20 or so to cook in the oven. No huge muss, no real fuss. Probably my kid's favorite breakfast treat – they learned to make it at a young age, and continue to do so today. Hot out of the oven, we slice it into wedges, and squirt fresh lemon juice all over and top it off with powdered sugar. Dutch Babies1/3 cup butter1 cup flour1 cup milk4 eggsHeat oven to 425 degrees. Place butter in large oven-proof skillet and melt in oven.Meanwhile, whip eggs in blender on high for 1 minutes. Gradually add milk and flour. Whip for 30 additional seconds. Remove pan with melted butter from oven, pour in mixture and return to oven for 20-25 minutes. And on the quick side for lunch, I like to whip up a quick chickpea salad that Bon Appetit contributor and fellow blogger Molly Wizenberg has written about. Deceptively simply, it is often better the second day (if it lasts that long). I have modified the recipe some, pumping up the amount of lemon dressing, and I also like to substitute cannellini beans for the chickpeas for variety. Chickpea Salad1 15-ounce can chickpeas, drained and rinsed1 tablespoon. fresh lemon juice1 1⁄2 tablespoons olive oilA pinch of salt, a grind of pepper1⁄4 cup loosely packed shredded Parmigiano ReggianoFor dinner, there is Chicken Piccata or Greek Avgolemono (recipe below), both of which can be made easily after a long day at work, and are nice enough for company. The Avgolemeno, which I have never been able to properly pronounce, is a simple Greek stew that has become a family favorite. It takes about an hour from start to finish. You can make it over the weekend and serve it during the week, and even double the batch, freezing some for a rainy day. Chicken Avgolemono2 pounds boneless chicken thighs (with skin on)2 T olive oil1 c chicken broth1 tablespoon dry or ¼ cup fresh dill weedsalt/pepper to taste2 diced potatoes or 2 cans whole white baby potatoes, drained2 eggs2 lemons, juiced2 T cornstarchIn large stew pot or Dutch oven, brown chicken in oil. Turn skin side up. Add broth, 1 cup water, dill, and salt and pepper. Bring to a boil. Cover and simmer for 35 minutes. Add potatoes and continue simmering until potatoes are tender. Mix lemon juice with cornstarch. Beat eggs and mix in with lemon juice. Slowly pour into chicken mixture, stirring as you pour. Cook until thickened. Serve immediately.
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Homeopathic Treatments for Prevention of Colds and Flu
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Quality of Care in Medicine – Is It Improving?
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Subscribe to Susan Brady's column using RSS
Topics
Weight Loss
Healthy Recipes
Healthy Eating
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Health Experts
Nicki
Jennifer Gianni
Kristen DeLeo
Joel Nathan
Dan Heffley
Cary Presant
Susan Brady
Beth Shapouri
Melanie Grimes
Healthy Recipes
When Life Gives You Lemons, Make Stew
By: Susan Brady Published: Sunday, 7 December 2008
Email Article -->
Printer Friendly
Share Article
var addthis_pub = 'healthnews';
Text Size
This time of year means lemons. Trees begin to burst forth with their bounty of Eureka and, my favorite, Meyer lemons. Do not let those lemons go to waste, I beg of you. There is so much that can be done with them, that they should not be relegated to the trash bin or compost pile. (In fact, if you have extras, send them my way!)The first thing my husband and I do when we buy a home is plant lemon bushes. Recently we have given thought to moving again, and I couldn't dream about leaving my bushes and not having any yellow orbs of sunshine gracing my kitchen and menus. So I bought two bushes and asked my brother to plant them. That way I would be provided with fruit in the interim should we move and have to start afresh. While we have not yet moved, one of my prized Meyers died this summer. We have done everything we can think of to bring it back, but underground varmints apparently caused the roots to die and I am bereft of about 100 lemons that the one bush produced. My second bush is hanging on but has less than 40 lemons on it. A crushing blow. I will be forced to rely on the kindness of others to get my citrus quota. I'm sure you are thinking by now that I am slightly off-kilter, but I assure you I am not. Sweet Meyer lemons inspire me and I have found a myriad of ways to employ them in the kitchen. Suffice to say that every meal of the day has, at some time, been touched by lemons. In case you have an overload of lemons, or have a relative, friend or neighbor with an abundance, here are a few ways to employ them, from breakfast until dinner. You won't be disappointed. For breakfast, I like to have lemon curd or lemon marmalade on toast or English muffin. But a simple (and I mean really simple) and delicious way to use lemons is on Dutch babies. This easy baked pancake takes less than 2 minutes to whip up in a blender and another 20 or so to cook in the oven. No huge muss, no real fuss. Probably my kid's favorite breakfast treat – they learned to make it at a young age, and continue to do so today. Hot out of the oven, we slice it into wedges, and squirt fresh lemon juice all over and top it off with powdered sugar. Dutch Babies1/3 cup butter1 cup flour1 cup milk4 eggsHeat oven to 425 degrees. Place butter in large oven-proof skillet and melt in oven.Meanwhile, whip eggs in blender on high for 1 minutes. Gradually add milk and flour. Whip for 30 additional seconds. Remove pan with melted butter from oven, pour in mixture and return to oven for 20-25 minutes. And on the quick side for lunch, I like to whip up a quick chickpea salad that Bon Appetit contributor and fellow blogger Molly Wizenberg has written about. Deceptively simply, it is often better the second day (if it lasts that long). I have modified the recipe some, pumping up the amount of lemon dressing, and I also like to substitute cannellini beans for the chickpeas for variety. Chickpea Salad1 15-ounce can chickpeas, drained and rinsed1 tablespoon. fresh lemon juice1 1⁄2 tablespoons olive oilA pinch of salt, a grind of pepper1⁄4 cup loosely packed shredded Parmigiano ReggianoFor dinner, there is Chicken Piccata or Greek Avgolemono (recipe below), both of which can be made easily after a long day at work, and are nice enough for company. The Avgolemeno, which I have never been able to properly pronounce, is a simple Greek stew that has become a family favorite. It takes about an hour from start to finish. You can make it over the weekend and serve it during the week, and even double the batch, freezing some for a rainy day. Chicken Avgolemono2 pounds boneless chicken thighs (with skin on)2 T olive oil1 c chicken broth1 tablespoon dry or ¼ cup fresh dill weedsalt/pepper to taste2 diced potatoes or 2 cans whole white baby potatoes, drained2 eggs2 lemons, juiced2 T cornstarchIn large stew pot or Dutch oven, brown chicken in oil. Turn skin side up. Add broth, 1 cup water, dill, and salt and pepper. Bring to a boil. Cover and simmer for 35 minutes. Add potatoes and continue simmering until potatoes are tender. Mix lemon juice with cornstarch. Beat eggs and mix in with lemon juice. Slowly pour into chicken mixture, stirring as you pour. Cook until thickened. Serve immediately.
Top Of Page Home
Users must login to post comments. Don't have an account? Register now.
Susan Brady
Health Experts
Nicki
Making Time for Social Events
Melanie Grimes
Homeopathic Treatments for Prevention of Colds and Flu
Dr Cary Presant MD
Quality of Care in Medicine – Is It Improving?
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Today, couples that have chosen the path of in vitro fertilization face a tough choice at the end of the process that they never expected when...
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From morning til night, you spend a good portion of your day on your feet. From getting to the bathroom to the kitchen to your car to the bus,...
Black Pepper Is Nothing to Sneeze AtLara Endreszl, December 7, 2008
Peppercorns are a common spice that have been around since most grains of sand.
Growth Hormone Just Another Disappointment for ALS PatientsHeather Hajek, December 7, 2008
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Popular Topics: Women's Health Nutrition & Diet Herbal Remedies Disease & Illness Pregnancy, Childbirth, and Parenting Mental Health Aging & Getter Older
Natural Health
Alternative Medicine
Amino Acids
Herbal Remedies
Vitamins & Supplements
Family Health
Child Health
Men's Health
Women's Health
Mental Health
Pregnancy, Childbirth, and Parenting
Sexual Health
Aging & Getter Older
Nutrition & Diet
Weight Loss
Healthy Recipes
Healthy Eating
Fitness & Exercise
Body Building
Exercise Equipment
Health and Beauty
Skin Care
Alerts & Outbreaks
Disease & Illness
Medical Updates
Health Related Products
Dental Health
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