WESTERN PRODUCER — Spring is when we can start to soak in more sunlight, hear the trickling water, get our shoes muddy and throw open the windows. It’s a time of fresh tulips dressing the centre of the table. To fill that table, there are certain foods and treats that I gravitate toward.
Cooking with lemons is refreshing.
Roast lemon herb chicken
There is nothing more welcoming than the smell of a chicken roasting.
- 1 chicken, thawed(4 lb./2 kg) 1
- salt and black pepper
- seasoning salt
- 1 lemon 1
- 1/2 c. Greek with feta and oregano dressing by Kraft or Greek dressing of your choice 125 mL
Preheat the oven to 350 F (180 C).
Thaw and rinse the chicken and let dry.
Season the inside and outside of the chicken with salt, pepper and seasoning salt. Place breast up in a 13 x 9 inch (22 X 33 cm) pan.
In a small mixing bowl, squeeze the juice from lemon and combine with the Greek dressing. Place the squeezed lemon halves inside the cavity of the chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into the thickest part of one of the chicken’s thighs.
Bake for 1 1/2 to two hours or until chicken is cooked through and juices run clear. Baste occasionally. Serves six.
You can roast a larger chicken if you want leftovers but plan a longer roasting time. Or use the lemon sauce on chicken pieces and skillet or roast for a lesser time. Source: .
Roasted root vegetables
I like simplicity. As a side to the roast chicken, oven roast vegetables and prepare a green salad to complete the meal. I like seven-layer green salad, but simple greens will add to your menu.
- 6 medium potatoes, peeled andthinly sliced 6
- 2 parsnips, sliced 2
- 4 carrots, sliced 4
- 1 medium onion, sliced 1
- 1/4 c. Greek dressing 60 mL
- salt, pepper and seasoning salt to taste
Place the potatoes, carrots, parsnips, onion and peppers in a baking dish. Pour the salad dressing over the vegetables, mix thoroughly, season and cover. Roast in the oven for one hour at 350 F (180 C) or until the vegetables are tender. Serves six.
Lemon bars
A spring taste sensation and the yellow colour is so appealing in the presentation.
- 3/4 c. butter, softened 175 mL
- 2/3 c. icing sugar 150 mL
- 1 1/2 c. plus 3 tbsp. flour 375 mLplus 45 mL, divided
- 3 eggs, lightly beaten 3
- 1 1/2 c. sugar 375 mL
- 1/4 c. fresh lemon juice 60 mL
- 1 tbsp. lemon zest 15 mL
- Additional icing sugar for dusting
Preheat oven to 350 F (180 C) and prepare a 13×9 inch (22 X 33) baking pan. In a small bowl, cream butter and icing sugar until blended. Gradually beat in flour (1-1/2 c./375 mL). Press onto bottom of the pan. Bake 18-20 minutes or until golden brown.
While the base is baking, in a small mixing bowl, whisk eggs, sugar, lemon juice, zest and remaining flour until frothy.
Once the base is out of the oven and the lemon mixture is complete, pour over the warm crust. Bake 20-25 minutes longer or until topping is set and lightly browned.
Cool completely on a wire rack. Dust with additional icing sugar.
Cut into bars. Refrigerate leftovers. Yield: 15 large squares. Source:
Carrot cake
This is a traditional recipe that has been passed down through many kitchens.
- 4 large eggs 4
- 2 c. sugar 500 mL
- 1 1/4 c. oil 300 mL
- 2 c. flour 500 mL
- 2 tsp. ground cinnamon 10 mL
- 2 tsp. baking soda 10 mL
- 2 tsp. baking powder 10 mL
- dash of salt
- 3 c. grated carrots 750 mL
Frosting:
- 1/2 c. butter, softened 125 mL
- 1 8 oz (250 g) cream cheese, softened 1
- 2 tsp. vanilla 10 mL
- 3 c. icing sugar 750 mL
Cake instructions:
Preheat oven to 350 F (180 C).
In a large mixing bowl, combine the sugar and oil. Once mixed, add the eggs.
In another mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt.
Gently beat into egg mixture. Then fold in carrots.
Pour into a greased and floured 9 X 13 inch(22 X 33 cm) pan. Bake at 350 F (180 C) for 35-45 minutes or until a toothpick inserted in centre comes out clean. Cool.
Frosting instructions:
In another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners’ sugar. Add a bit of milk or water if the consistency becomes too thick. Spread over the cake.
Store leftovers in the refrigerator.
Note: You can also bake this cake in two round baking pans and layer if desired. You would have to adjust the baking time. The presentation is enhanced but this method would take more time.
At our house mini eggs are a must at Easter. Add chocolate and you have a taste of heaven.
Mini Egg cookies
- 1/2 c. unsalted butter,softened to room temperature 125 mL
- 1/2 c. brown sugar,packed 125 mL
- 1/2 c. granulated sugar 125 mL
- 1 large egg 1
- 1 tsp. pure vanilla extract 5 mL
- 1 1/2 c. flour 375 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. mini chocolate eggs, halved 125 mL
- 1/2 c. chocolate chips,semi-sweet 125 mL
- 1/4 c. mini chocolate eggs, whole 60 mL
Preheat oven to 350F (180 C) and prepare baking sheet.
In a large mixing bowl, use a hand mixer or stand mixer to cream together butter and sugars until light and fluffy, about two minutes.
Add egg and vanilla, and beat on low until incorporated.
Add flour, baking soda, salt, halved mini eggs, and chocolate chips, and stir with a large spatula until just combined.
Scoop out 1.5 tablespoons of cookie dough and roll it into a ball. Place the cookie balls spaced two inches apart on the baking sheet. Press in extra whole mini eggs into the top of the cookies.
Bake for eight to 10 minutes, until edges just start to brown. The cookies may not look done in the middle, but they will continue to cook as they cool.
Remove from oven and allow the cookies to cool in the baking sheet for five minutes, then carefully transfer to a wire cooling rack to cool completely.
Makes about 20 cookies. Source:
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: [email protected].
