Tag Archives: lemon juice

Grilled Chicken with Cinnamon, Garlic, Lemon Marinade

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Meat, Recipe

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A great, easy recipe! The cinnamon provides a lovely, subtle variation to standard grilled chicken. For a complete meal, serve as a part of a Greek Feast. Or, serve cold, sliced in half (length-wise) on a sandwich with pesto, grilled zucchini, and cheese.

INGREDIENTS

  • 2 lb organic, free-range chicken
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (or high quality bottled, such as Santa Cruz or Lakewood brands)
  • 1/4 tsp ground cinnamon
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine oil through pepper in a 8″ square, glass baking dish.
  2. Remove all fat and membrane from chicken. Cut into tender sized pieces (about 2 inches by 3 inches).
  3. Evenly coat chicken pieces with the marinade in the baking dish. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Let stand at room temperature for 15-30 minutes before grilling.
  5. Grill on medium heat for about 4 minutes on each side, or until golden. Do not overcook.

Lemon Garlic Vinaigrette

14 Monday Jun 2010

Posted by in Recipe, Sauce, Vegan, Vegetarian

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This is the easiest lemon garlic vinaigrette that tastes fabulous will all sorts of salads.

INGREDIENTS

  • 1 tbsp lemon juice (such as Santa Cruz Organic)
  • 3 tbsp extra virgin olive oil
  • 1 clove of garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine all ingredients in a jar with tightly fitting lid.
  2. Shake vigorously.
  3. Toss with a simple green salad.

Simple Vinaigrette

23 Tuesday Mar 2010

Posted by in Recipe, Sauce, Vegan, Vegetarian

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This is an extremely easy and simple vinaigrette. It tastes fabulous on all sorts of salads.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 tbsp high quality bottle lemon juice such as Santa Cruz or Lakewood (or 1 1/2 tbsp freshly squeezed lemon juice)
  • 1 small to medium garlic clove, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine all ingredients into a glass jar with tight fitting lid.
  2. Shake well, until ingredients are well combine.
  3. Toss with a green salad.

Tabbouleh

07 Sunday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegetarian

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This Middle Eastern salad recipe is excellent served with greek dishes and makes a great side for lunch. Since bulgur, also known as cracked wheat, is a whole grain, this recipe is packed with fiber. For a vegan tabbouleh, omit the feta.

Recipe adapted from The Gourmet Cookbook 2004.

INGREDIENTS

  • 1 cup fine bulgur (also called cracked wheat – available in most health food stores in the bulk section)
  • 5 tbsp extra virgin olive oil
  • 1 1/2 bunches fresh flat-leaf parsley, chopped
  • 1 cup fresh mint, finely chopped
  • 1 seedless cucumber (also called english cucumber), cut into 1/4-inch pieces
  • 5 tbsp lemon juice (high quality such as Lakewood or Santa Cruz, both available at Whole Foods)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 oz feta, crumbled (omit to make this recipe vegan)
  • 2 medium tomatoes, cut into 1/4-inch pieces (omit when you can’t find high quality, locally produced, in season tomatoes)

DIRECTIONS

  • Stir together bulgur and 2 tbsp oil in a heat-proof bowl. Pour 2 cups of boiling water over bulgar, stir, then cover bowl tightly with plastic wrap and let stand for 15 minutes.
  • Drain bulgur in a sieve, pressing on it to remove excess liquid. Transfer bulgur to a bowl and toss with remaining 3 tbsp oil and remaining ingredients until well combined.

White Bean Hummus with Parsley

07 Sunday Mar 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Don’t have a can of garbanzo beans in your pantry. No worries, try white bean hummus instead. This was my first time to make white bean hummus…and what a pleasant surprise. This recipe makes a velvety smooth, flavorful, and colorful hummus.

INGREDIENTS

  • 1 (14.5 oz) can organic, great northern beans, rinsed and drained
  • 1 large clove garlic, minced
  • 2 1/2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped parsley
  • 3/4 tsp kosher salt

DIRECTIONS

  • Add beans, garlic and tahini to a food processor. Blend well, then add remaining ingredients. Blend until smooth.
  • Serve with pita chips or pita wedges as an appetizer or with falafel and other greek food as a side.