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So, is it too late to wish all a Happy 2018?

It seems like I’ve been on vacation, but that, sadly, is far from the truth. However, it seems like a good thing to start “talking” to Herald & Review readers today.

I am trying to think healthy this new year, adding some spices I rarely use to the mixture of healthy foods as well as changing how I have been traditionally doing things.

But let’s limit today’s topic to just a couple of ideas I’m going to try using in 2018: lemon and turmeric. They don’t seem quite related, do they? However, according to several sources, both carry great health benefits for us.

First, turmeric. I can honestly say I don’t know that I have a recipe in my collection, not counting the cookbooks, that calls for using it. But I’ve been adding it to vegetables and egg salad, and most recently to the batch of chili we are still consuming.

I cannot tell a taste difference any time I’ve added it. Admittedly, I do not add a quarter cup to the vegetable dish, and nearly all of them have either garlic or an intense vinegar. So that may perhaps mask any taste influence.

And it did not change the chili either. Again too many spices?

And now lemon. I read about grating the entire lemon, which I’ve found not difficult at all. You can freeze it first but do not have to do so. I think my next batch of lemon will have a thicker rind; that will add more flavor when used. Nice thing is, the seeds pop right out, and you have a bit of leftover to use for deodorizing your garbage disposal.

I’ve added the freshly grated lemon to fish, vegetables, soups. It provides just a hint of the unusual.

Here’s a quick recipe for using that fresh lemon.

Lemon Roasted Vegetables

1-2 tablespoons extra virgin olive oil

1-2 tablespoons freshly grated lemon

1 clove garlic, minced

Freshly ground salt and pepper to taste

1 large red bell pepper, seeded and cut into 1-inch pieces

1 small yellow squash, cut into 1-inch pieces

1 small zucchini, cut into 1-inch pieces

½ cup chopped walnuts, toasted

Heat oven to 400 degrees.

Combine olive oil, lemon, garlic and salt and pepper, if using. Add vegetables and stir.

Pour onto foil-lined jelly roll pan. Roast for 10 minutes; stir. Roast for another 10 minutes or until vegetables are done.

Remove to serving bowl or platter. Sprinkle with walnuts.


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