Lemon-Roasted Chicken with Spicy Zucchini and Spinach
"Drizzling bright, zesty lemon oil over meat, vegetables, or pasta is an easy flavor boost. My recipe takes an ordinary olive oil and adds zing for a fraction of
the cost of a 'gourmet' flavored oil," says Carla Hall.
TOTAL TIME: 0:40
YIELD: 4 SERVINGS
• 4 Chicken Legs
• 3 tbsp. lemon oil (recipe below)
• 1 tbsp. fresh thyme leaves
• kosher salt
• 8 clove garlic
• 4 small zucchini
• 2 c. baby spinach
• ½ tsp. crushed red pepper flakes
• 1 lemon
• ½ c. olive oil
1. Heat oven to 425 degrees F. Place the chicken legs on a large rimmed baking sheet. Brush the chicken with 2 tablespoons lemon oil and sprinkle with
the thyme and 1/2 teaspoon each salt and pepper.
2. Scatter the garlic around the chicken legs and roast until the chicken is golden brown and cooked through, 25 to 30 minutes.
3. Meanwhile, heat the remaining 1 tablespoon lemon oil in a large skillet over medium heat. Cook the zucchini, cut-side down, covered, until golden
brown and just tender, 4 to 6 minutes. Transfer to a cutting board and cut crosswise into 3/4-inch-thick pieces.
4. Return the zucchini to the pan and toss with the spinach, red pepper, and 1/4 teaspoon salt. Serve with the chicken.
5. To make lemon oil: In a blender, purée lemon with olive oil until smooth. Strain the oil and discard the pulp. Refrigerate for up to 2 weeks. Makes 1/2
Sautéed Spinach, Yellow Squash, Thyme, and Onions
Total time: 20 minutes
I used a yellow squash and, coupled with the bright green spinach, it made a very pretty side dish.
• 1 small yellow squash (courgette) - about 1 1/2 cups shredded but no need to be precise
• 1 small onion or shallot
• 1 clove garlic
• 3oz (90gr) fresh spinach
• 1 tbs olive oil
• 1 tbs fresh snipped oregano substitute 1 tsp dried
• 1 tbs fresh snipped thyme substitute 1 tsp dried
• 2 tbs chicken stock
• Slice onion and mince garlic.
• Shred squash
• Remove thick stems from spinach and cut into strips: put the spinach leaves together in one hand and snip with a scissors.
• Heat oil in medium, nonstick skillet over medium-high heat.
• Add onion and sauté until golden.
• Turn heat to medium, add squash and garlic, continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon.
• Add spinach and chicken stock. Sauté just until spinach wilts.
• Remove and serve.
ONE-POT SPINACH DAL
YIELD: 4 BOWLS
PREP TIME: 15
COOK TIME: 40
TOTAL TIME: 55
• 3 tablespoons high heat oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 yellow onion, diced
• 2 jalapeños, cored and diced
• 2-inches fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 1 teaspoon turmeric
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1 (15 ounce) can of diced tomatoes, drained
• 1 cup yellow split peas, soaked in water*
• 3 and 1/2 cups water
• 10 ounces spinach leaves, roughly chopped
• fresh cilantro for topping
• whole grain naan and brown basmati rice for serving
In a large pot, warm the oil over medium-high heat. Being careful to stand back as the oil will likely splatter, add the cumin and mustard seeds and allow to
cook until they start to crackle and change color, for 10-15 seconds.
Add the diced onion, jalapenos, fresh ginger, and garlic along with the turmeric, coriander, cayenne and salt then stir together. Pour in the drained diced
tomatoes and continue to cook over medium-high heat until they start to break down, for about 10 minutes. Mash them with the back of a spoon until they are
Stir in the presoaked split peas with 3 and 1/2 cups water then bring to a boil. Reduce to a low boil and allow to cook until the peas are soft enough to mash,
for about 30 minutes. This may take longer depending on how old the peas are. Add more hot water as needed until they are thoroughly cooked. Use a spoon
or a whisk to mash the peas.
Add the spinach to the pot and cook until it starts to wilt, for about 5 minutes. Serve warm with whole grain naan, brown basmati rice, and fresh cilantro then
*Pick out any hard pieces then soak the peas in a large bowl covered with a few inches of water for at least 2 hours or up to overnight. Drain and rinse before
adding to the pot.
You can skip soaking the peas if you would like to make this in the slow cooker. Start by cooking the vegetables with the spices and oil as directed (thru step
2). Add the vegetables to the slow cooker along with the peas + 4 and 1/2 cups water, then cook on high for 4 hours. You may need to a little more hot water if
it’s too thick. Stir in the spinach at least 20 minutes before eating (while the dal is still warm) so that it has time to wilt.
Leftovers can be stored in an airtight container for up to 4 days. To freeze, allow it cool to room temperature first then store in a freezer-safe container.
Defrost for several hours before reheating on the stove top or in the microwave. If it’s too thick, add a little more water.
Oven-Roasted Asparagus With Thyme
Yield 4 servings
• 1 1/2 pounds asparagus spears
• 1 large garlic clove, halved
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground pepper
How to Make It
Preheat oven to 400°.
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside.
Rub cut sides of garlic over a 13 x 9-inch baking dish; place garlic in dish. Add asparagus; drizzle with oil. Sprinkle asparagus with salt, thyme, and pepper;
toss gently. Bake at 400° for 20 minutes, stirring once.
Asparagus, Spinach and Lemon Risotto
This risotto makes a lovely vegetarian meal, side dish or starter. When asparagus is not in season use broccoli or beans.
Annabel Langbein Media
Prep time: 10 mins
Cook time: 25 mins
Serves: 4-5 as a vegetarian meal or 6-8 as a side dish or first course
• 2 tbsp butter
• 1 medium onion, finely diced
• 2 cloves garlic, crushed
• 1 cup risotto rice, eg arborio
• ½ cup white wine
• 4 cups hot vegetable stock
• 1 tsp salt
• ground black pepper
• finely grated zest of ½ a lemon
• 1 tsp thyme leaves
• about 20 spears of asparagus, tough ends snapped off and discarded, spears cut into 3-4cm lengths
• 1 large bunch rocket or spinach, tough stems removed
• 1 cup shelled broad beans (optional)
• 1 packed cup (80g) grated parmesan
• ½ cup toasted sliced almonds
• 1-2 tsp lemon juice, to taste
Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes. Add rice, stirring over heat for a minute or two until it starts to toast a
little. Stir in wine and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and thyme.
Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid occasionally to stir. If mixture looks at all dry at this point add a little water – it
should be very sloppy. Stir in asparagus, cover and cook another 3 minutes. The rice should be just tender and creamy. Stir in rocket or spinach, optional
broad beans and most of the parmesan and almonds. Just before serving add lemon juice and adjust seasonings to taste. Serve sprinkled with remaining
parmesan and almonds.
Rustic Apple Tart (no Sugar added)
The secret to this perfect apple tart is to using Granny Smith apples for the tart crisp flavor and Golden Delicious apples for the sweetness!
Makes 2 – 12 inch Tarts
Preheat oven to 425 degrees
Tart Filling Ingredients:
• 4 peeled, cored and sliced Granny Smith Apples
• 4 peeled, cored and sliced Golden Delicious Apples
• 2 -12 oz. cans of frozen apple juice concentrate
• 1-teaspoon ground cinnamon
• 3 Tablespoons cornstarch
• 1-½ cups of cold water
Place sliced apples in a large bowl and set aside.
In a medium size saucepan add apple juice concentrate and bring to a boil. Add ½ the sliced apples to the hot juice and let cook until tender but still holding
their shape (about 4 minutes). With a slotted spoon remove the cooked apples from the juice and add the rest of the sliced apples to the hot juice and repeat
the 4-minute cooking time. Remove the second batch of cooked apples and place all the cooked apples in a bowl, and toss cooked apples with cinnamon, set
Continue to bring the hot juice to a boil over medium heat on the stove.
In a small bowl mix three tablespoons of cornstarch and 1-½ cups of cold water together. Stir with a spoon until cornstarch is dissolved and the mixture looks
Add cornstarch mixture to the hot juice on the stove and stir. Bring the mixture to a boil and continue stirring until the juice is thick and transparent (it should
look like a shiny glaze).
Remove apple glaze from the stove and pour over cooked apples. Set aside while making the tart crust.
• 3 cups all purpose flour
• 1-½ cups of butter flavored Crisco shortening
• ¼ teaspoon of salt
• 2/3-cup flour
• hot water
In a large mixing bowl add flour, salt and Crisco. Cut the Crisco into the flour using two knives. Dough should be crumbly. In a small bowl mix 2/3 cups of flour
with enough hot water to resemble smooth Cream of Wheat. Pour water-flour mixture into the flour and shortening and using a fork stir to form a soft ball.
Divide dough into two smooth balls.
On a floured board and with a floured rolling pin, roll dough out to form two 16-inch circles (the edges will be ragged). Place rolled out dough rounds inside
two 10-12 inch pie or tart pans (allow the excess dough to hang over the pie pan rim).
Place half of the apple mixture onto each crust and fold excess crust over filling. For a shiny crust brush the unbaked crust with a little milk.
Place tarts on a foil lined baking sheet and place in a hot 425-degree oven. Bake tarts for 45 minutes or until crust is a golden brown and the filling is
APPLE, ORANGE, AND PINEAPPLE GREEN SMOOTHIE
• 1 1/2 sticks of celery
• 1 carrot, sliced
• 1/2 cucumber, sliced
• 1/4 green apple
• 2 fresh pineapple rings
• 1 cup of orange juice
• 1/4 cup of ice
• 1 small piece of ginger
• 1/2 cup of spinach leaves
• 1/2 cup of water
• Put all of the ingredients in a blender and blend until it reaches your desired texture. Add more water if necessary.
• Drink immediately, or refrigerate in a completely sealed container for later.
To freeze the fruits and vegetables, cut them up and mix them up in a large bowl. Then separate them into individual bags and freeze. When ready to use,
blend with water and orange juice and you will not need any ice.
How to Make Thyme Tea
Thyme is a popular herb used as a seasoning in cooking. It adds a wonderful mild flavor to meat, chicken, fish, vegetables, and salads. But did you know that
you can also make thyme tea? Thyme tea is not only delicious, it also has antifungal, antiviral, and preservative properties.
Fresh thyme keeps very well in the fridge and it’s also very easy to dry it. Just spread fresh thyme on a flat surface and leave it for a couple of days. Once it
has dried, transfer it to a jar.
I make sure I always have some dried thyme on hand during winter time because thyme tea helps to relieve cold symptoms and especially cough. There are
quite a few studies that confirm the beneficial effects of thyme so it’s great to have it handy during flu season.
How to make thyme tea:
Thyme tea is delicious, soothing, and comforting. It also has antifungal and antiviral properties. Learn how to make thyme tea using fresh or dried thyme.
Thyme tea tastes great on its own and you can also add a slice of ginger, lemon, and a little bit of honey to the tea.
Cold thyme tea can be infused with different fruits. Just add some apple or peach slices to the cold thyme tea for a refreshing drink.
Makes: 1 tea cup
• 3 sprigs of fresh thyme ( or 2 sprigs of dried thyme)
• 1 1/2 cup boiling water
1. Place the thyme sprigs into a tea cup. Pour about 1 1/2 cup boiling water, cover, and let it steep for about 5 minutes. Remove the sprigs before drinking.
Pumpkin Puree (for savory dishes and deserts)
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Servings: 6 Servings
2 whole Small Pumpkins
Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be
too thorough with this.
Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.
They should be nice and light golden brown when done.
Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will
work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is
overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.
You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.
To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your
hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.
SIMPLE PUMPKIN SOUP
Prep time 15 mins
Cook time 1 hour
Total time 1 hour 15 mins
A simple, 7-ingredient pumpkin soup that's savory and made completely from scratch! Healthy, satisfying, and perfect for chillier weather.
Author: Minimalist Baker
Recipe type: Soup, Entrée, Side
Cuisine: Vegan, Gluten-Free
• 2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
• 2 shallots, diced (~1/4 cup or 40 g)
• 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
• 2 cups (480 ml) vegetable broth
• 1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
• 2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
• 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
• 1 cup (67 g) roughly chopped kale
• 1 large garlic clove, minced
• 2 Tbsp (18 g) raw sesame seeds
• 1 Tbsp (15 ml) olive oil
• pinch salt
1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see
notes for a link to roasting seeds).
3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven,
let cool for 10 minutes, then peel away skin and set pumpkin aside.
4. To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn
down heat if cooking too quickly.
5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
6. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing
to avoid any accidents. Pour mixture back into pot.
7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
8. For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden
brown. Be careful as they can burn quickly. Remove from pan and set aside.
9. To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to
steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
10. Recipe serves 3-4. Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.
Fresh Pumpkin Pie
Steps 1 - 8: How to make your fresh pumpkin puree (see recipe above)
Step 9 - Make the pie crust
Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make!
It is also time to start preheating the oven. Turn it on and set it to 425 F (210 C, for those in Europe)
Directions for Making a Flakey Pie Crust - Easily!
Ingredients and Equipment
• 1.5 cups flour - plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait. You'll notice the darker color of the crust in the
photos, since it is whole wheat.
• 1/3 cup cold water - cold is the key!
• 3/4 to 1 cup CHILLED vegetable shortening - I use the trans-fat free version of Crisco, you may prefer butter or margarine. It's always a controversial
subject as to which fat is the least unhealthy: natural butter, or a man-made alternative. Note that until recently, Crisco shortening contained a lot of trans
fats. They now have a new version, in a green can, that has 0 grams of trans fats. If you are the UK, there is something called Trex vegetable fat in the
refrigerated section of the supermarket near the butter. I'm told it a good substitute for Crisco.
Recipe and Directions
Step 1 - Mix the ingredients
Mix the flour and shortening first.
Step 2 - Mix and add water as needed
then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so add the water slowly,
mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
Step 3 - Roll out the dough
I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)
Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. If the dough has warmed up to room
temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!
Step 4 - Put in the pie pan and shape!
Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.
Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!
Step 10 - Mix the pie contents
All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin.
The right amount of ingredients for this is as follows:
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Mix well using a hand blender or mixer.
Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie,
use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5)
Step 11 - Pour into the pie crust
I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used
whole wheat flour! Tastes the same but is healthier.
TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small
pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling in..
then bake it. It will be a crustless pumpkin pie that kids especially love!
Step 12 - Bake the pie
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife
inserted into the center comes out clean.
Here is the finished pie, right out of the oven:
I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Step 13 - Cool the pie
And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!