Spicy Lemon Chicken

The lemon tree in our yard is so heavy laden this year that some of the branches are near touching the ground. So what is a person to do with such a tree? Create lots of dishes with the fresh and delicious yellow fruit!

I don't know about you, but for me, when I have a dish that has just enough lemon in it, it gives the entire dish a sense of freshness. Maybe its that fact that lemons are a great cleaning agent, and so my senses feel the "cleanliness" in the dish, or maybe it is something entirely different, but I love cooking with lemon; and in Arizona, that means cooking with it more often in our wintertime when the citrus are in season.

Last night, I grabbed some chicken legs out of the fridge and upon deciding to roast them, thought back to the many meals my Middle Eastern friends would make, many of the dishes would contain the juice of lemon. And maybe this dish isn't so "spicy" as it is aromatic.

On the BBQ, lemon juice infused meat reacts to create an incredible taste that is quite unique, but it works well in the oven also. I thought to give it a whirl and add a bit of lemon juice to the chicken and see what it created. Well, it could only go one of two ways... great or awful. No "grey area" here.


As most of my cooking is experimentation, the results of this experiment turned out brilliant, and my "taste-tester" hubby insisting that I should get the recipe up on here fast. So, without any further adieu, here is the recipe.

Happy Cooking, Happy Eating!

Our lemon tree. It is so heavy laden this year.

Ingredients:
8 chicken legs
2 tsp ground cumin
2 tsp ground coriander
4 tbsp garlic powder
1 tsp seven spices
2 tsp paprika
juice of 1/2 - 1 lemon
salt to taste


8 red-skinned potatoes
salt to taste
1/2 cup vegetable oil


8 cups baby carrots
2 tbsp butter
2 tbsp water
salt to taste


Heat oven to 375*F

1. Rinse and pat dry chicken legs (remove any excess fat). Place in a baking dish, skin side up.

2. Sprinkle the spices and salt evenly over the legs.

3. "Drizzle" the lemon juice over the legs, making sure you don't "wash" the spices off the chicken legs. Set aside.

4. Wash potatoes and cut in half, toss in salt lightly.

5. Pour oil into a separate baking dish and then lay the potatoes, exposed flesh side down in to the oil.

Bake chicken and potatoes for 45 mins - 1 hr, or until chicken skin is well roasted (and crisp) and chicken and potatoes are cooked through. Remove from heat and let sit 5-8 minutes before plating.

6. Pour carrots into a microwave safe dish, season with a little salt. Dab the butter on top of the carrots, and add the water down the sides of the dish. Microwave on HIGH for 7-8 minutes until cooked through but not over-cooked. Once cooked, give a quick toss to coat all the carrots with butter, and serve immediately.


Serves 4-6

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Pumpkin, Barley, Lentil, Turkey Stew

It's cold in Arizona. Well, at least cold for Arizona. So what better way to warm up than to eat a stew that is going to stick to your bones, but is packed full of healthy benefits?

Growing up, Mum often made barley stew... or at least stews with barley. I love it and it is so incredibly healthy for you. Barley water made into a refreshing drink is also very healthy for you, but that is for another post. The other oft-eaten legume in our home, was lentil. So these are two items that I have in my freezer at all times.

As I pondered what to pair these this grain and legume with, I came across a large can of pureed pumpkin in my cupboard and a can of turkey chunks.

Many people buy cans of pumpkin around the holiday time to make pies and soup with. I use it throughout the year in soups, curries, and even pumpkin muffins and loaves. It is a great and handy item to have in your pantry, and I suggest everyone keep a few cans in your pantry for as fast and healthy addition to what you are cooking.

This dish is so easy to make and it does not take too long either. You can also add carrots, diced mushrooms, and baby spinach to the stew. If you add mushrooms and baby spinach, do so right towards the end before you turn off the heat so that the vegetables doesn't get overcooked.

Ingredients:
1 cup barley, washed
1/2 red lentils, washed
1 (heaped) tsp ground cumin
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp turmeric
2 tsp chicken bouillon powder
2 TBSP butter
1/2 can puree pumpkin, large can
1 can turkey chunks, liquid included
6 cups water, or as needed
Salt (to taste)

Melt butter in a pot and add the barley and lentils, stir well and add the spices, mix very well and then add the pumpkin puree and enough water to make puree smooth. Now add the can of turkey, including the liquid. Separate the turkey meat and bring to boil. Stirring often. Add more water as needed. When stew comes to a boil, reduce heat to very low and keep an eye on the stew, stir often to prevent it from sticking to the bottom and burning. Throughout the cooking process, add more water as it is needed until all six cups are used and the barley is cooked through. It should be very thick by this time. Taste it and if you need to add salt, do so now.

** If you are vegetarian, you can omit the chicken powder and use vegetable bouillon powder/cube instead (or omit altogether), as well as the meat. You can substitute the meat with firm tofu or more vegetables.


                        Pumpkin, Barley, Lentil, Turkey Stew
                       
                   

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Hearty Beef Stew

A couple of years ago, I made a purchase of a crock pot. It was probably one of the best purchases I had ever made!

To say I love my crock pot is an understatement! I ADORE my crock pot! I love to prepare a meal by throwing everything into the crock pot (often the night before), popping the pot into the fridge, and in the morning, putting it on the warmer element, turning it on, and leaving it to cook - no fuss, no muss.

In the Fall and winter time, it has long been a tradition in many homes to eat stew. Since I have moved to Arizona, we don't generally experience a Fall as we did when I lived in Canada, nor a winter where snow falls. While winters here are delectable for many, over the past few years, I have started to miss the change of scenery in the flora, the cold, warm woolie sweaters, boots, and all that comes with the winter season.

One thing I miss most is cosying up on a cold Fall or Winter's afternoon with a hot cup of hearty stew.

Before I got my crock pot, I would make it on the stove, which added even more heat to the house.

So now, when I am in the mood for stew like this, I crank the air conditioner way up and get the house nice and cool. Then I'll change my desktop to a Fall (or Winter) scene, pop on my woolies, and eagerly wait for the stew to cook. By mid-afternoon, the smell of "home" and "warmth" and "comfort" fill the house, and I'll grab a small bowl and wrap an Afghan around me, and "test the brew".

Here is one of my most favourite ways to make beef stew, and is sure to invoke memories of home, comfort, and those beautiful Fall days right after a light rain, when the air smells just a little bit fresher, and the overcast day just seems to brighten up those red and yellow leaves. It'll invoke memories of walking through crunchy leaves that have fallen, and anticipation of the coming snow, and the upcoming holiday season.


Hearty Beef Stew

1 lb stewing beef
4-5 celery stalks chopped
5 carrots chopped
4-6 potatoes cut in 1/4s (length way) then chopped three times to make big chunks
1/2 small cabbage sliced in larger width (approx 1/2") - cut out hard part
1 large onion, large diced
8 cloves garlic, large dice
1 pkt brown gravy mix
3 cups cold water
Salt/Pepper - to taste


1. Turn on the crock pot, add the onions, garlic, beef
2. Mix the brown gravy with 1 cup water - whisk until powder dissolved, add 1 cup water and mix nicely. Add to crock pot, add 1 cup water mix well.
3. Add rest of the veggies, stir well to ensure everything has been covered by the gravy mix.
4. Set to high, and cook 5 hrs. Stirring occasionally.

Serve with fresh bread and butter. VERY tasty.

NB: You can also add to this, zucchini (although will probably near dissolve), turnip, pumpkin (FRESH - NOT can and NOT puree), tomatoes, green beans, peas, corn. If you want to add dry beans, best to soak over night and cook with a bay leaf/ginger (to cut the gas effect) until par cooked, drained and then add to the stew - otherwise will take too long to cook.