Tag Archives: Lemon

Artichoke and Pine Nut Pesto Ravioli

Right before Christmas some family came to town, and we had a night in at my place where we cooked dinner.¬† Artichoke and Pine Nut Pesto mixed with some ricotta cheese and stuffed inside homemade ravioli, to be exact. ūüôā I had some pasta dough in the freezer, so all we had to do was make the filling and assemble everything.¬† Everyone pitched in and we created an insanely delicious meal.¬† Fun stuff!

We played around with the best way to make ravioli, and settled on using a round ravioli stamp.  Cutting them by hand was messier and just not as pretty.  Since they were big, the trick was not to over-stuff it, and find a good balance of pasta and filling.  I think we nailed it!

Raviolis

Raviolis

We cooked everything up and topped with a lemon brown butter sauce, fresh basil and Parmesan.  No leftovers in sight!

Artichoke and Pine Nut Pesto Ravioli

Artichoke and Pine Nut Pesto Ravioli

Artichoke and Pine Nut Pesto Filling Recipe

1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)
1/8 cup toasted pine nuts
1/4 cup extra virgin olive oil
1 small garlic clove, peeled and minced
1/3 cup Parmesan cheese, finely grated
pinch coarse salt
a few grinds of fresh black pepper
1 -2 teaspoon fresh tarragon leaves, thinly sliced
1/2 – 3/4 cups ricotta cheese, to taste

  1. Pulse the first 7 ingredients together in a food processor. Stir in the ricotta and the tarragon and season to taste with more salt and pepper, if needed.

Note: Omit ricotta and serve pesto mixed with spaghetti or spread on some grilled bread for a tasty snack.

Fresh Pasta Recipe:

2 organic large eggs
10 organic large egg yolks
2 cups all-purpose flour, plus more for kneading and dusting

  1. Whisk together the whole eggs and yolks in a bowl.  Put the flour on a large board or in your biggest mixing bow, make a well in the centre, and pour the eggs into the well.  Slowly bring in the flour using a fork and then knead by hand just a few times or until a nice dough forms.  Add  a bit more flour if the dough is very sticky.  Let the dough rest under a tea towel for at least 10 minutes before proceeding.
  2. Take out your pasta machine.¬† Cut the dough into 8 pieces and roughly form into rectangles.¬† Dust each rectangle with a bit of flour.¬† Starting on the widest setting, put one piece through the machine, dusting with more flour if it’s at all sticky.
  3. Fold the dough over itself and go through again on the same setting (you are essentially kneading and stretching the dough). Repeat this process on each setting, going from widest to thinnest, until you are left with a long, thing sheet of pasta. Be gentle during the process and careful not to tear your sheets.
  4. Repeat the whole process with all the pieces  of dough, laying them on tea towels or your clean counter. Cover with plastic wrap or a barely damp towel.
  5. Add a few tablespoons of filling every few inches to the top of a sheet, and top with another sheet of pasta.  Stamp or cut out your raviolis, making sure the edges are sealed so none of the filling escapes.
  6. Top with sauce of choice.¬† I used a brown butter sauce with a bit of lemon, but I bet this would be great topped with something creamy, as well.¬† Don’t forget the Parmesean, basil and fresh ground pepper to finish it all off!

From:¬† My Father’s Daughter

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Lemon Herb Roasted Chicken

Fall is perfect meat roasting weather in my opinion, so why not slather up some poultry with a whole lot of butter and fresh spices, and make enough of this divine chicken to feed you for a week?  Rosemary, chives, parsley and lemon zest (and of course salt and pepper) bring the perfect flavour compliments to this fanstastic chicken.  So much butter.  So much flavour.   So much juicy.  So much awesome.

Lemon Herb Roasted Chicken

Smear your butter and spice mixture all over a whole chicken.¬† It’s definitely slippery….just work with small chunks of the mixture when rubbing it in.

schmear that all over the place

Once you have the whole thing covered, stuff the cavity of the chicken with a few lemon halves and a few sprigs of rosemary.

I don’t have a roasting rack, but if I did, I would have put the chicken on top of that before baking.¬† It’ll make sure the bottom gets nice and roasty too!

Lemon, herb and butter smeard chicken

Bake @425 for about an hour and fifteen minutes.  Voila!

Lemon Herb Roasted Chicken

I covered it with foil and let it sit for about 20 minutes before carving, just to trap the juices inside.

Then I served it up with some twice baked potatoes and saut√©ed snow peas.¬† Nom nom nom ūüôā

Roasted Chicken Dinner

Close up:)¬† The skin was better than you can imagine…I think it was the gross amounts of butter.¬† Totally worth it.

Lemon Herb Roasted Chicken, Twice Baked Potatoes and Sautéed Snow Peas

Store the leftovers in the fridge for up to a week, and use in salads, wraps, soups, leftovers etc.  This chicken would be a great addition to so many dishes!

Lemon Herb Roasted Chicken Recipe

1 whole Chicken, Rinsed And Patted Dry
3/4 cups Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Bunch fresh Chives
Salt And Pepper, to taste

  1. Preheat oven to 425 degrees.
  2. Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
  3. In a bowl, combine softened butter, lemon zest, rosemary, chives and salt and pepper to taste.
  4. Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
  5. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.
  6. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
  7. Carve/cut up to your heart’s content and dig in!

From:  The Pioneer Woman

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Baba Ghanouj

Apart from being incredibly fun to say, baba ghanouj is incredibly fun to eat!  This would be a great mid-afternoon pick me up snack if you have it with fresh veggies or pita bread, but keep it in the fridge for a week or so and enjoy it in any number of ways.  Like as a spread to fancy-up a sandwich.  Or with black olives for a late night snack. You name it.

I also love that this dish is on the healthy side too;¬† nothing but smokey roasted eggplant, garlic and tahini goodness.¬† And some other spices, for good measure. ūüėČ

And you get to take out any aggressions you may have on the eggplant, because you have to stab it with a fork multiple times so it doesn’t explode during the cooking process.¬† Delicious and therapeutic!¬† Talk about a good for you recipe!

Here are the fresh out of the oven ooey gooey roasted eggplant guts:

Roasted Eggplant

Pull out the eggplant innards and blend with garlic, tahini, lemon juice, cumin, cayenne and salt in a food processor or blender, until well mixed and slightly creamy.

Drizzle with olive oil, sprinkle with fresh parsley, and start dipping!

Baba Ganoush

Baba Ghanouj Recipe

1 large eggplant (about 1 ¬Ĺ lb)
3 cloves garlic, minced
¬ľ cup lemon juice
¬ľ cup tahini
¬Ĺ tsp kosher salt
¬ľ tsp ground cumin
1/4 tsp cayenne pepper (optional)
1 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley

  1. Preheat oiled grill to medium-high and oven to 450 degrees.
  2. Prick eggplant with fork in several places and grill, turning frequently, until skin blackens and blisters and flesh just begins to feel soft, 10 to 15 minutes.
  3. Transfer eggplant to baking sheet and bake for 15 to 20 minutes or until very soft.  Set aside until cool enough to handle.  Peel off skin and discard.
  4. In food processor, blend eggplant, garlic, lemon juice, tahini, salt, cumin and cayenne; process until smooth.  (If mixture is too thick, thin with a lemon juice or olive oil to desired consistency.)
  5. Transfer mixture to serving bowl and use back of spoon to form shallow well.  Drizzle olive oil over top and sprinkle with parsley.
  6. Serve at room temperature with fresh veggies, olives or pita wedges.

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Filed under Apps & Sides, Dips, Vegan, Vegetarian

Barley Risotto with Leeks, Lemon and Grilled Chicken

Another healthy one!¬† It’s a record!¬† This barley risotto isn’t heavy like typical risottos (not that there’s anything wrong with that), but maybe after a food/carb heavy thanksgiving weekend you feel like something lighter.¬† You could even substitute some leftover turkey for the grilled chicken in this flavour-packed and zesty dish that could work as a side or a main.¬† Oh, and leeks are HUGE right now; take advantage of them!

Chop your leeks and garlic up to get started.  Sometimes leeks get dirt buried deep into their layers, so to clean them, cut dark green part off and remove any outer layers.  Trim the root end, then cut the leek in half lengthwise and rinse to remove any dirt.

Leeks and Garlic

Heat some oil in a small soup pot or large saucepan.  Throw in leeks and garlic, and sautée until fragrant and soft. Then add the barley and white wine, and stir until the barley is well coated.

Sautéed Leeks, Garlic and Barley

Add some broth and let it cook until the barley is tender and most of the liquid is absorbed.¬† About 45 minutes to an hour.¬† But the good news is you don’t have to constantly stir it like you do with regular risotto!¬† (Not that there’s anything wrong with that)

Add your veggies about 5 minutes before serving, and top with some grilled chicken. Then add generous amounts of Parmesan cheese and salt and pepper.

Barley Risotto with Leeks, Lemon and Grilled Chicken

Barley Risotto with Leeks, Lemon and Grilled Chicken

1 tbsp olive oil
1 cup chopped leek (white and light green parts only), chopped
2 cloves garlic, minced
1 cup barley
¬ľ cup white wine vermouth
3 cups chicken stock (add more as needed)
1 cup other chopped veggies (I used Broccoli and zucchini here)
zest and juice of half a lemon
2 tbsp grated Parmesan Cheese
¬ľ tsp each salt and freshly ground pepper
2 Large chicken breasts, grilled

1.    In saucepan, heat oil over medium-high heat; cook leek and garlic, stirring until softened, about 3 minutes.  Stir in barley until well coated.
2.    Stir in wine until absorbed.  Add stock and bring to a boil.  Cover and reduce heat to low; simmer, stirring occasionally, for about 45 minutes to an hour, or until barley is tender.  If needed, stir in a little more stock or hot water near the end of cooking time to maintain a creamy consistency.  Stir in veggies, lemon zest and juice and Parmesean; season with salt and pepper.
3.    Top with grilled chicken.

From:  G.I. Cookbook

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Lemon Rice Pilaf

I love carbs.¬† Carbs in any form.¬† These particular carbs¬†make a great side dish for something like Herb-Crusted Pork Tenderloin, or on it’s own with some veggies thrown in for a vegetarian/vegan meal.

To begin, heat some olive oil in a saucepan, and throw in some onions and shallots.  Once those have softened and turned a nice golden brown, add your rice and stir to coat.

Rice mixture

Next up add the broth and lemon juice, and bring to a boil.

About 20 minutes later….Voila!

Lemon Rice Pilaf

Lemon Rice Pilaf Recipe

4 tsp extra virgin olive oil
2 large shallots, minced
3-4 garlic cloves, minced
1 ¬Ĺ cups long grain rice
14 ounces vegetable broth
¬Ĺ cup fresh lemon juice
¬Ĺ tsp salt and pepper to taste

1.  Heat oil in heavy saucepan over medium heat.  Add shallots and cook for a few minutes, until golden brown.

2.  Add rice to pan, and stir to coat grains with shallot and garlic mixture.

3.  Add broth and bring to a boil.  Cook for 20 minutes or until rice is tender and liquid is absorbed.

4.  Fluff with a fork and add chives, salt and pepper to taste.  Serve!

From:  Bon Appetite Cookbook

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Filed under Apps & Sides, Main Courses, Vegan