Recipes: When lemons tantalize the taste buds
Citrus lets you f lavour foods without salt
Juicy, tangy lemons shouldn’t be reserved for lemonade or squeezing over grilled fish and salads in the summer. Available year-round, they’re a virtually calorie-free way to add terrific flavour to food while using less salt.
With just 15 calories each, lemons offer refreshing, light flavour that is welcome after the richness of the holiday season. This week’s recipes offer just that and a high degree of simplicity.
To select the perfect lemon, choose one that is uniformly yellow with thin skin and is heavy for its size.
An average-sized lemon will yield about three tablespoons of juice — not quite a quarter cup.
Lemons stay fresh in the fridge for about a month. If you like to store them on the counter for style and function, they’ll stay fresh for about a week.
If serving a plate of fresh fruit is part of your new year’s healthy eating routine, sprinkle lemon juice on sliced apples, bananas or avocados to prevent them from oxidizing and turning brown.
WHITE FISH AND VEGETABLES WITH A LEMONY SAUCE
Serves 4
2 cups (500 mL) reducedsodium chicken stock 3 cloves garlic, minced 3 medium carrots, cut into julienne strips
2 cups (500mL) green beans, asparagus, zucchini or broccoli florets
1 lb (454 g) halibut, tilapia or sole filets 2 tbsp (30 mL) flour 1 tbsp (15 mL) canola oil 1/4 cup (60 mL) dry white wine
Juice and rind of 1 large lemon
Salt and pepper, to taste
In a large saucepan, stir garlic into chicken stock and bring to a boil. Add vegetables, bring back to a boil briefly then reduce heat to low. Add fish, cover and cook until done — about 5 minutes.
Using a slotted spoon, transfer fish and vegetables to a serving plate and keep warm.
Bring the remaining chicken stock back to a boil. Slowly whisk in flour and oil until mixture starts to thicken.
Reduce heat to low. Stir in wine, lemon juice and rind. Season with salt and pepper.
Drizzle sauce over vegetables and fish to serve.
AVGOLEMONO SOUP
Serves 4
5 cups (1.25 L) reducedsodium chicken stock
1/2 cup (125 mL) uncooked white rice or orzo pasta
3 eggs, at room temperature Juice of 1 large lemon Salt, pepper and hot sauce, to taste
In a large saucepan, combine chicken stock and rice. Bring to a boil, cover and simmer until rice is cooked, about 20 minutes.
Beat eggs and lemon juice together. To temper the eggs and prevent curdling, add 1 tbsp (15 mL) a time, slowly stir half a cup (125 mL) from the stock mixture into the egg mix. Stir well and then add it back to the large pot of stock. Season to taste with salt, pepper and a little hot sauce.
WARM SAUCY LEMON PUDDING
Serves 6 2 eggs, separated into whites and yolks 1 tbsp (15 mL) butter 3/4 cup (180 mL) granulated sugar 1/4 cup (60 mL) all-purpose flour Juice and rind of 1 large lemon 1-1/2 (375 mL) cups milk, almond milk or soy beverage
Preheat oven to 350 F (175 C). Mist an 8-in. (20-cm) pan or casserole dish with cooking oil spray.
In a small bowl, beat egg whites until stiff. Set aside. Using an electric mixer, lightly blend egg yolks with all remaining ingredients. Fold in egg whites and transfer into pan.
Fill a larger baking pan about half full with hot water. Set pudding pan in the water bath and bake for 45 minutes.