Lemons -

Lemon peel exhibits remarkable antioxidant activity, activity unrelated to vitamin C.

Lemon juice is widely used, along with other ingredients, when marinating meat before cooking: the acid provided by the juice partially hydrolyze the tough collagen fibers in the meat (tenderize the meat).




Store lemons at a cool room temperature or loosely covered in the refrigerator and plan on using them within a week of purchasing them, although they may last much longer, depending on their age when bought.

The flavor in lemons resides in both the juice and the skin, and many recipes call for using both.

Room-temperature or warm lemons are easier to juice. If you are not using the lemon peel, soak lemons in hot water for 5 minutes to soften the flesh slightly and make them yield more juice.

The lemon flavor in the skin resides in the zest, the outermost yellow portion of the skin. When grating the zest from a lemon, use a sharp grater and make sure to remove only the yellow portion -- the white pith beneath has a strong, bitter flavor.

Lemon Green Beans with Walnuts
Makes 4 servings

Steamed green beans tossed with butter, lemon zest, lemon juice and toasted walnuts. This is excellent with asparagus also. Pecans can be substituted for walnuts.

1/2 cup chopped walnuts
1 lb green beans, trimmed & cut into 2 " pieces
2 -1/2 Tbsp unsalted butter, melted
1 lemon, juiced and zested
salt and pepper to taste

1. Preheat oven to 375 ° F (190 ° C). Arrange nuts in a single layer on a baking sheet.
Toast in the preheated oven until lightly browned, (approx. 5 to 10 min.)
2. Place green beans in a steamer over 1 " of boiling water, and cover.
Steam for 8 to 10 min, or until tender, but still bright green.
3. Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper.
Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.

LEMONY BABY CARROTS

1/2 lb. baby carrots, scraped
1 T. lemon juice
1 t. margarine or butter, melted
1/2 t. sugar
Dash of white pepper
Grated lemon rind, optional

Steam carrots 10 minutes or until crisp-tender.

Meanwhile, combine lemon juice, margarine, sugar, and pepper.

Drain Carrots well, transfer to serving bowl, pour lemon juice mixture over carrots, tossing lightly to coat well. Sprinkle with lemon zest, if desired

Vegetable Marinade

1 1/4 cups water
2 tablespoons balsamic vinegar
1/3 cup cider vinegar
2 tablespoons lemon juice
2 teaspoons Italian seasoning
1/4 teaspoon white pepper
2 cloves garlic ; minced
1/4 cup chopped parsley
2 1/2 cups vegetables cut in small pieces ; green and red peppers, artichokes, carrots, celery, broccoli, etc.


Combine all ingredients except vegetables in a large saucepan. Add vegetables; bring to a boil, cover, and simmer 10 to 15 minutes until desired tenderness. Remove from heat and cool to room temperature. Refrigerate at least two hours before serving with a slotted spoon.

Lemon Garlic Chicken Thighs

10 each Chicken Thighs
1/4 cup Vegetable oil
1/2 cup Lemon Juice
1 teaspoon Oregano
1/2 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Salt
1/2 cup Soy sauce

Soak the chicken pieces in salted water for 20 minutes (or just rinse if you're in a hurry), then pat the pieces dry and lay them in a baking dish. They should be a bit crowded, touching each other.

Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes. Bake at 400 degrees for 45 minutes or until done