Tag Archives: lemon

Hummus

Hummus definitely falls into that category of foods where you ask yourself, “Is it worth making this or should I just buy some?”  There are plenty of good brands of hummus to purchase, especially if you doctor it up with a drizzle of olive oil or a sprinkling of zatar spice.  The thing is you can never quite buy yourself the super smooth, fresh tasting, garlicy punch of your own homemade hummus.  There are a zillion of hummus recipes out there and once again I have practically tried them all to try and find the right combination of teqniques.  Most purists will tell you to start with dried chickpeas, soak them over night, cook them with baking soda etc etc but at that point, for me at least, the scales of why can’t I just buy this and dispense with the hassle starts to tilt into convince’s favor.  So canned chickpeas it is.  That doesn’t mean there won’t be some work involved.  I found the somewhat tedious task of taking the skins off of the canned chickpeas makes for a substantially smoother and better tasting hummus.  It’s not as easy as just dumping the can into the food processor but at least it’s not a multi day effort.  To peel them, drain and rinse the canned chickpeas.  Then take the chickpea between your fingers and gently squeeze – you will find the weird white casing comes right off.  For a can of chickpeas it took me about 15 minutes – just turn on your favorite cooking show and get lost in the mindless task.

From my research I learned that the other benefit of cooking your own chickpeas was that when they are warm they take on the other ingredients better.  Well here we can easily cheat that by quickly nuking the skinned chickpeas in the microwave for a couple of seconds before adding them to the food processor.  After that its just a matter of taste with the amount of tahini, lemon juice and garlic.  The recipe below is how I like it but play around and see what you like best – some people really want more of that sesame tahini flavor, others really hate lemon juice and replace it with water.  The method is the key and once you have that down the sky’s the limit.  Hummus away!

Hummus 

  • 15.5 ounce can of chickpeas, rinsed, drained with the skins removed (see above)
  • 5 -6 tablespoons warm water
  • 3 tablespoons tahini sauce
  • 3 tablespoons lemon juice
  • 3 garlic cloves
  • 1 teaspoon salt
  • olive oil and zatar for serving (optional)

Once all the chickpeas are peeled (see above on how to remove the skins) place them in a  microwave safe bowl and microwave them on high for 20 seconds.  Add the warmed chickpeas to the food processor along with the rest of the ingredients.  Puree until smooth, stopping to scrape down the sides.

If its not as smooth as you would like add more warm water.  Chill for at least 1 hour to let the flavors meld – serve room temperature with a drizzle of olive oil and a sprinkling of zatar (optional).

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Veal Saltimbocca

I often get in the trap of boneless chicken breasts, flank steak and pork tenderloin on repeat for weeknight dinners.  They are all quick, easy and pretty lean but when I saw veal cutlets or scallopini the other day I thought them perfect for a break in my routine.  These cook super fast so really the only hassle is “sewing” the prosciutto and sage to the cutlets.  Set up a little assembly line like below and  do it in the morning or the night before and then just dredge and cook, cutting the time to dinner even more.  This would be delicious all sitting over a bed of pasta or rice to sop up the sauce, or served with a green salad and some crusty bread (uh again to sop up that sauce).  I always order this when I see this on a menu but now I may just add it to my own weeknight repertoire!

Veal Saltimbocca 

  • 1 pound veal scallopini
  • 5-6 ounces prosciutto
  • several sprigs of sage
  • 1/3 cup flour
  • 2-3 tablespoons olive oil
  • 3/4 cup white wine
  • 2 tablespoons butter
  • zest of lemon
  • juice of lemon

First prepare the scallopini – salt and pepper the veal then top with a slice of prosciutto (you may have to cut the slices to fit.  Lay several sage leaves on top.  Using a toothpick or small skewer (a regular skewer cut in half works as well) thread in between the veal and the toppings to affix them to each other.

Do this for each piece of veal – it doesn’t really matter what it looks like, just make sure the veal can lay pretty flat and that the prosciutto wont fall off the veal.  Dredge in the flour and shake off the excess.  In a large skillet heat over medium high 1 to 2 tablespoons of olive oil, enough to coat the bottom of the pan.  Add as many veal pieces that comfortably fit in the pan and cook for 2 minutes, flip and cook for 2 minutes more.

Remove to a plate and repeat with the rest of the veal, adding more olive oil if needed.  Once all the veal is cooked reserve it on the plate covered with foil.  Add the white wine to the plan and deglaze any browned bits.  Swirl in the butter, lemon zest and juice and let cook together for about 3 minutes until it thickens a bit and comes together as a sauce. Carefully take out the skewers, pour the sauce over the veal and serve.

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Lemon Chicken

There was a time, that my family never lets me forget, that I basically only ate pasta with lemon.  I know most kids go through a “white food” phase but this was pretty specific and weird – I would bring in cold pasta and lemon wedges in my lunch box to school every day!  Luckily my palate has expanded since then but I must admit, a squeeze of lemon makes almost any dish better in my opinion.  I started making this dish back in college, looking for an quick dinner that didn’t require having a ton of ingredients on hand.  Make sure to get thinly cut chicken cutlets for this recipe or alternatively use your knife skills to cut a regular chicken breast in half or pound it out to an even 1/4 inch thickness.  You want to really quickly cook the chicken without it getting tough and then just zip up the quick pan sauce.

Lemon Chicken 

  • 1/4 cup flour
  • 1 pound chicken cutlets (i.e. thin cut breasts)
  • 1-2 tablespoons butter
  • 1-2 tablespoons olive oil
  • splash of white wine, approximately 1/2 a cup
  • 2 lemons, one halved the other sliced thinly

In a shallow bowl mix the flour with salt and pepper.  Heat a large skillet over medium high heat and add 1 tablespoon each of butter and olive oil.  Dredge the cutlets and add to the skillet (do in two batches if your skillet isn’t big enough).  Really make sure to shake off the excess flour so they are just lightly coated.

Cook for 2 to 3 minutes until the chicken browns then flip for another 2 to 3 minutes until chicken is cooked through.  Remove to a plate and keep warm until foil.  If you need to do a second batch add more butter and olive oil and repeat.

Once the chicken is all cooked add the lemon slices and cook for 1 minute until they get a little color.  Splash in the white wine and squeeze over the other lemon to deglaze the pan.  Add the chicken back in and cook all together for another minute.

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