The fact that it’s the first week of August already doesn’t surprise me one bit. Summer always goes by so quickly. Just like that, August hits, and shortly, we’ll be switching from summer mode to back-to-school mode and into our more structured lives. I know to some of you, that might sound awful, but as much as I hate to see summer go, this time of year always excites me too.
Soon we’ll be saying goodbye to the hundreds of pounds of zucchini we’ve been cooking and hello to pumpkin everything. Pumpkin spice is the harbinger of Fall and as much as I like fall spices, I prefer the lemons of summer. Probably because they are a bright sunny yellow and lemonade is the best summer drink. I remember reading in the ‘Little House on the Prairie’ books the teacher, Ms. Beetle, wore lemon verbena. This is where my fondness for lemon started. I still prefer lemon verbena scent to any other in my candles, soaps, and lotions. I just like the taste of the sour fruit. I don’t eat a lemon like an orange, but I do like the occasional lemon wedge. If a plain raw lemon is too sour try sprinkling a little sugar or salt on it. Either one will balance the sourness. Lemon drops are a favorite hard candy when I can get them and lemonade is my go-to drink when I have a cold.
Lemons are used all over the world in desserts, drinks, sauces, dips, and as a garnish for meat and fish dishes. Lemon juice is a natural cleaner and stain remover. Lemon oil provides the fragrance for perfumes, soaps, and skin creams.
Lemons are a versatile ingredient in the kitchen, adding a bright, zesty flavor to a wide variety of sweet and savory dishes. Lemon juice and zest add a distinctive sour/sweet taste that sharpens and balances other flavors in a dish. This acidity is especially helpful for cutting through richness in fatty or creamy recipes, making them feel lighter. Lemon juice can prevent cut fruits like apples and avocados from browning due to oxidation. It also helps certain red vegetables and fruits retain their color during cooking, preventing them from turning purple or blue. The acidity in lemon juice can help tenderize meats and fish when used in marinades. In baking, lemon juice can react with baking soda to create a leavening effect, contributing to a lighter texture in cakes and scones.
Lemons are high in vitamin C and antioxidants. Eating them can support your immune system, and aid digestion. Although as a retired Registered Dental Hygienist, I have to remind you of the acidity in lemon juice, as excessive consumption can harm tooth enamel. Rinsing your mouth with water after consuming lemon fruit or drinks can help protect your teeth.
Lemons are a good ecofriendly cleaner around the house. Banish food odors by tossing used lemons into the disposal; or, throw in frozen lemon quarters to create citrusy scents while cleaning disposal blades. Place club soda in a spray bottle and add a teaspoon of lemon juice. No club soda? Use distilled water spiked with a splash of lemon juice to create your own glass cleaning spray. Spread citrusy aromas by sprinkling a few drops of lemon juice in your vacuum bag right before you vacuum. Combine two parts salt with one part lemon juice to create an abrasive scrub that you can use to remove rust, eradicate clothing stains, and clean copper pots, cutting boards, and scummy shower doors. Spear a lemon half on a long fork and rub the exposed side across a hot grill to clean the surface.
When life gives you lemons, you can do more than make lemonade.
Lemon Zucchini Bread
Ingredients : This recipe makes TWO loaves!
For the bread:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
Zest of 2 large lemons
3 large eggs
1 cup light olive oil, not extra-virgin
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
For the lemon glaze:
2 cups powdered sugar
3 tablespoons fresh lemon juice
Instructions
Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans. Bake for 60-65 minutes, or until tester inserted in the center comes out clean. Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Lemon Chicken And Rice Casserole
Try this lemon chicken and rice casserole for an easy mid-week dinner. Chicken thighs are quickly browned and then baked with rice, lemon, and cream of chicken soup to create a comfort dish for the whole family.
Ingredients
4 (6-ounce) bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 1/2 cups uncooked long-grain white rice, rinsed
1 (10 1/2-ounce) cream of chicken soup
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
1 teaspoon chopped fresh tarragon, plus more for garnish
1/4 teaspoon crushed red pepper, plus more for garnish
2 cups chicken broth
1 lemon, sliced into 1/8-inch thick slices
1 teaspoon chopped fresh flat-leaf parsley
Instructions
Gather all ingredients. Preheat the oven to 375 degrees F. Season chicken thighs evenly with salt and pepper on both sides. Heat oil in a large oven-safe skillet over medium-high. Add chicken thighs to skillet, skin sides down, and cook until golden brown on both sides, about 8 minutes. Transfer chicken thighs to a plate; set aside. Do not wipe skillet clean. Add garlic to drippings in the skillet. Cook, stirring constantly, until fragrant, 10 to 20 seconds. Add rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper; whisk to combine. Gradually add broth, whisking constantly, until combined and smooth. Arrange chicken thighs, skin sides up, over rice mixture and place lemon slices over chicken thighs. Cover tightly with aluminum foil or lid, and transfer to the preheated oven. Bake in the preheated oven until rice is cooked through and a thermometer inserted into thickest portion of chicken registers 165 degrees F., about 30 minutes. Remove from the oven. Stir rice mixture, and sprinkle with parsley. Divide chicken, lemon slices, and rice evenly among 4 plates. Garnish with additional tarragon and crushed red pepper.
