Monthly Archives: January 2016

How to Make Preserved Lemons

  • 3 Meyer lemons (or Eureka, Lisbon, etc, organic recommended) per pint-sized jar
  • 5-6 teaspoons salt
  • An extra lemon for juicing
  • Water that has been boiled and cooled (sterile)
  1. You can make however many preserved lemons you like, but roughly 3 will fit per pint-sized jar.
  2. Thoroughly clean the lemons. Organic is recommended. If you can’t find organic, let the lemons sit in some vinegar water for a few minutes, then rinse.
  3. Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over ¾ of the way to leave the slices attached at the end.
  4. Put one teaspoon of salt into the cavity of each lemon.
  5. Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.
  6. The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Don’t waste that lemon; slice it and stuff the slices into the jar. Pour the boiled/cooled water into the jar to fill it to the top.
  7. Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months (see Note).
* In most countries preserved lemons are not stored in the refrigerator, they’re simply kept in a cool, dark place. I’ve added the recommendation to store in the fridge based on USDA guidelines. Store them according to your own preference.
* Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.
Thanks to Kimberly Killebrew, of The Daring Gourmet:

One Pan Baked Chicken and Brown Rice Casserole

IMG_1194My husband loves chicken and rice casserole. However, most of our searches have turned up old school recipes using white rice. While those are good, we prefer brown rice, which takes twice as long to cook and requires more liquid. This version calls for brown rice, and it could not be simpler or more delicious. It’s a one dish delight!


6 4-oz boneless skinless chicken thighs (can use bone-in but increase cooking time)
1 1/2 cups brown rice
1 can cream of mushroom soup
3 cups chicken stock (boiling hot)
2 Tbsp. butter (optional)
Salt and pepper to taste
1 1/2 lbs sliced carrots
1 12-oz bag frozen peas


Preheat oven to 375 degrees. Scatter rice on bottom of 9 x 13″ pan or Dutch oven. Stir in mushroom soup. Layer chicken on top. Season the whole pan generously with salt, pepper and/or spices of your choice. Scatter bits of the butter around the pan.

Pour boiling hot stock on top gently. Wrap tightly with foil (or place top on Dutch oven). Cook for 65 minutes. (If chicken pieces are larger or bone-in, cook an hour and a half.) Immediately afterwards, toss with frozen peas and stir in. Let sit 4-5 minutes.  Enjoy!


Peruvian Chicken  (Aji de Gallina)

This deliciousness is a family favorite, shared from our friend Nancy G. Where she got it, I’m not sure, but it is an amazing and unusual blend of flavors. You can make it more or less spicy, as suits your fancy.


3 tbsp. oil
1-2 cups yellow onions, chopped
1 tsp. garlic, chopped fine
3 lb. chicken, cooked & boned
2 Tbsp. Aji (below)
4 slices white bread  soaked in
1 c. chicken broth
¾ c. walnuts pureed w/
½ c. evaporated milk
1 tsp. sea salt
5 Tbsp. Parmesan cheese

Aji:  Puree in blender:
3 jalapeno peppers, roasted, peeled, seeded
2 Tbsp. olive oil
1 tsp. turmeric


Cook onions & garlic in oil until translucent. Add bread soaked in chicken stock. Add chicken, Aji & walnut paste. Add salt and Parmesan. Cook over low heat until flavors blend.

Optional:  garnish with olives & parsley if desired.

Serve with rice.  Enjoy!

Tortellini, Spinach and Sausage Soup


2 lbs. hot Italian sausage
3 carrots, peeled and chopped
1 onion, chopped
4 garlic cloves, chopped
3 quarts chicken broth
2 cans diced tomatoes
2 cans cannellini beans, rinsed and drained
1 Tbsp. dried basil
2 cups dried tortellini
4 quarts fresh spinach leaves
Salt and pepper to taste
1 cup grated Parmesan cheese


Remove casings from sausages and saute in 8 quart stock pot over medium high heat. Cook, stirring often, until brown and crumbly, 8-10 minutes. Spoon out and discard all but 1 Tbsp. fat from pan. Add carrots, onion and garlic. Stir often, until onion is translucent, about 5 minutes. Add broth, tomatoes with juice, beans and basil. Bring to a boil.

Add pasta, reduce heat and simmer with cover on, stirring occasionally until pasta is tender, about 10 minutes. Skim and discard fat. Stir in spinach and cook until wilted, 1-2 minutes. Add salt and pepper to taste. Sprinkle Parmesan cheese over bowls when serving.

Yield: 10 servings.

Adapted from

Salmon Chowder with Asparagus


1 lb salmon fillet
1/2 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1 cup chopped onion
1 cup chopped leeks  (substitute with + cup of onion if no leeks available)
2 tbsp butter
4 cups water
1 cup shredded potato
4 potatoes (~ 1 lb) cut into chunks
1 1/2 cups chopped fresh  asparagus (15 stalks)
1 tbsp minced fresh tarragon (if dried, use less)
1 cup light cream (or milk to be healthier)
1  1/2 tsp salt
1/2 tsp black pepper


Preheat oven to 400.  Set salmon, skin-side-down, in greased baking pan. Sprinkle with salt and pepper; top with garlic.  Roast 15 minutes until cooked through.  Set aside.

Saute onion and leeks in butter.  Add water, bring to a boil.  Add potatoes and simmer 30 minutes.  Add asparagus and tarragon; simmer 10 minutes longer.  Stir in cream.  Pull salmon from skin, break into large chunks, and add to chowder.  Stir in salt and pepper to taste.  Yield: 6 servings.