B.. asks from Rockwall, TX on February 05, 2011
Lemon Recipes - Help!
We purchase produce from a co-op, and received a pretty good amount of lemons. I use lemons for cleaning and such, but there are more then I need for that. I was thinking lemonade or marmalade, but we try to avoid too much sugar. Both of those require quite a lot of sugar. I'm at a loss...any ideas or recipes?? Thanks, mamas!
**I've never heard of allrecipes.com, thanks for the suggestion :)
1 mom found this helpful
More Answers
P.M. answers from Portland on February 05, 2011
I learned years ago to make a wonderful Persian stew called Ghormeh Sabzi, which is flavored with a lemon plus some limes, which I never have, so I use two lemons and it turns out great. As this recipe states, it's not what you'd call "pretty," but the flavor is sublime. Serve it alongside fluffy rice with a scoop of tangy yogurt on top, and tie yourself down so you don't float away. http://www.gastronomie-sf.com/2005/02/ghormeh_sabzi_o.html
You can actually play pretty fast and loose with the recipe and get results that will be wonderful. More of one spice and less of another. Substitute any kind of bean you have on hand. Add bite-sized chunks of a potato or two. Cut the lemons in chunks, remove the seeds, and cook them until soft, then scoop the fruit back into the stew and throw away the rinds (too bitter to eat). Much easier and neater than trying to squeeze a stubborn lemon.
Yum. I gotta go make some…
BTW: I sometimes freeze lemon juice in ice cube trays and store them in zip-lock freezer bags. Handy!
2 moms found this helpful
S.B. answers from Kansas City on February 05, 2011
you can go to allrecipes.com and search by ingredient.
2 moms found this helpful
R.D. answers from Kansas City on February 05, 2011
LEMON PEPPER CHICKEN!!
Chicken breasts in a skillet with a little oil. Juice several lemons on them. Salt and pepper to taste. Cook until juice is gone (reduced/soaked in to chicken) and chicken is done. You can also prep ahead of time and let it marinate in the lemon juice for a few hours to deepen the flavor.
More resources for reipes (search by ingredient):
www.allrecipes.com
www.cooks.com
www.recipezaar.com
www.recipematcher.com
www.epicurious.com
www.foodnetwork.com
Have fun! :o)
2 moms found this helpful
T.F. answers from San Francisco on February 05, 2011
As Trudi Jo said, juicing and freezing is a great option. I use little silcone muffin holders in a muffin tin then when frozen pop them out and store them in a plastic freezer bag in the freezer. I also preserved them with salt one time, then they can be used in cooking fish or salads. They were pretty salty though.
I also make a lot of marmalade. It does take a lot of sugar, but we can it and then give it as gifts and when we use it it's in moderation. (except when I first make it and have to taste it and taste it JUST to make sure it's turning out right ;-).
1 mom found this helpful
L.M. answers from Norfolk on February 05, 2011
lemon vinagerette
zest & freeze
1 mom found this helpful
S.M. answers from Dallas on February 05, 2011
foodgawker.com.. type in lemons and rejoice!
1 mom found this helpful
T.J. answers from Modesto on February 05, 2011
Juice them and freeze it till you figure it out. I'm sure you could make lemon cake or muffins, or lemon chicken.... go to allrecipes.com and search for lemon recipes.. that would be your best bet. I hear ya on the sugar, but lemons are sour so what can ya do? ha
1 mom found this helpful
R.S. answers from Dallas on February 07, 2011
Real Simple magazine has a great Greek Lemon soup recipe in their magazine this month. We made it Saturday night and it was a hit. Here's the link: http://www.realsimple.com/food-recipes/browse-all-recipes...
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