My daughter and I spent part of last week trying to get the rest of the lemons off our tree. This resulted in the usual, what are we going to do with all these lemons - apart from juicing, and juicing, and juicing them? With more than a gallon of lemon juice frozen in 8-ounce containers, we are anticipating a good run of homemade lemonade this summer (our formula is 1 cup lemon juice, 1 cup sugar and add water until you have half a gallon of lemonade).
There's Sour Cream and Lemon Pound cake (recipe at Epicurious.com) and limoncello and lemon zest in our muffins and pancakes.
It's not all sweets for our lemons, though. A few years back my husband had Chicken Soulvaki for the first time and loved it. Raved about it. An obvious ingredient was lemon. So the challenge for me became to find a good recipe to duplicate this for him at home.
The beauty and curse of the Internet is that you can find multiple variations of a recipe. I've found two things that help in narrowing down which recipe to try. Read any reviews. If someone loves the recipes but modified it, was it really that great? Also, look over several recipes and find the common basic denominators. Which ingredients are common and probably crucial and which are add-ons? So the result of this search is my version of Chicken Soulvaki and Rice Pilaf, and my husband likes it just as well as the "eat-out" version.
Ahwatukee Foothills resident Lori Rossi began collecting recipes at age 14, but her real love affair with cooking started after picking up a December 1989 Bon Appetit magazine. Today, she shares her love of the kitchen with her two kids, Nathan, 11, and Nicole, 8. If you'd like to get in touch with Lori with a question or idea, e-mail her at email@example.com.
1/2 cup Olive Oil
1/4 cup White Vinegar
1/4 cup Lemon Juice
1 clove Garlic, minced
1 Tablespoon Oregano
Mix all marinade ingredients together. Add to 2 pounds of boneless chicken breasts cut into 1-1/2-inch cubes.
Marinate the chicken at least three hours. Put chicken on skewers and grill until thoroughly cooked, turning and brushing with marinade regularly.
1 Tablespoon butter
1/3 cup Orzo pasta
2/3 cup Basmati rice
2 cups chicken broth
Melt butter in medium saucepan. Add orzo and cook until browned, stirring regularly. Add rice and chicken broth. Bring to a boil. Reduce heat to low, cover and let sit for 20 minutes or until all liquid is absorbed. Stir and serve hot.