Northeast Times

Lemons add zest to marinades

If you’re try­ing to re­duce the amount of salt you use to sea­son your sa­vory dishes, try lem­on juice. Noth­ing adds zest or in­tens­ity to a dish like a squeeze of lem­on. Lem­ons also act as a fla­vor cata­lyst, pre­par­ing the taste buds for the next fla­vor.

Lem­ons provide a burst of bright­ness, fla­vor and fresh­ness to your re­cipes. Bright, yel­low, tart and tangy, lem­ons are one of nature’s most ver­sat­ile, healthy and de­li­cious fruits. Since lem­ons are avail­able throughout the year, they make an at­tract­ive, af­ford­able and ac­cess­ible re­cipe in­gredi­ent.

Adding lem­on juice to mar­in­ades for grilled re­cipes is a great way to bright­en up the fla­vors. You also can grill lem­on halves and squeeze the smoky juices over your dish for an ad­ded fla­vor boost.

Try us­ing a fresh, fra­grant lem­on for this Lem­on Ginger Chick­en with Car­rot Cashew Slaw re­cipe. It’s guar­an­teed to bright­en up your day!

Lem­on Ginger Chick­en with Car­rot  Cashew Slaw

Lem­on-Soy Sauce Mar­in­ade:

 

1/4 cup fresh lem­on juice

1/4 cup can­ola or olive oil plus 1 ta­ble­spoon, re­served

1/4 cup low-so­di­um soy sauce

2 ta­ble­spoons peeled, grated ginger

2 ta­ble­spoons packed light brown sug­ar

1 tea­spoon hot chili-gar­lic sauce, such as Sri­r­acha 

4 bone­less chick­en breast halves, (about 1 to 1-1/2 pounds)

 

Salad:

2 tea­spoons fresh lem­on juice 

1 tea­spoon toasted ses­ame oil 

1 tea­spoon soy sauce 

1 tea­spoon stevia or agave syr­up

2 cups coarsely grated car­rot 

1/2 cup roughly chopped cashews 

1/3 cup minced green onions (roots dis­carded, white and light green parts)

1/3 cup finely chopped fresh cil­antro or Itali­an pars­ley leaves

1. In a me­di­um bowl, whisk to­geth­er the all of the mar­in­ade in­gredi­ents ex­cept the ta­ble­spoon of oil. Wash chick­en and pat dry. Place the chick­en between sheets of plastic wrap and pound to an even thick­ness.

2. Ar­range the chick­en breasts in a single lay­er on a rimmed plat­ter or in a glass bak­ing dish. Pour the mar­in­ade over the chick­en, coat­ing it with the mar­in­ade on all sides. Set chick­en aside to mar­in­ate while pre­par­ing the salad.

Salad:

In a large bowl com­bine lem­on juice, ses­ame oil, soy sauce and stevia or agave syr­up un­til com­bined. Add re­main­ing salad in­gredi­ents and mix well. Set aside at room tem­per­at­ure.

To cook the chick­en:

Us­ing a large pan over high heat, add re­main­ing 1 ta­ble­spoon oil. Cook chick­en, about 5 to 6 minutes per side. Cook un­til both sides are nicely browned and chick­en is cooked through. Stack salad on top of the chick­en. 

Serves 4. ••

  An­gela Shelf Medear­is is an award-win­ning chil­dren’s au­thor, culin­ary his­tor­i­an and the au­thor of sev­en cook­books. Her new cook­book is “The Kit­chen Diva’s Dia­bet­ic Cook­book.” Her Web site is www.di­vapro.com

  To see how-to videos, re­cipes and much, much more, Like An­gela Shelf Medear­is, The Kit­chen Diva! on Face­book and go to Hulu.com

You can reach at .

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