To me, the smell of citrus just screams summer. Rather it be the sweet smell of oranges in a salad, the fresh smell of lemons in a tall cold glass of lemonade, or the sight of a lime wedge on the salted rim of a margarita glass, citrus is a refreshing breath on a hot day.
While staying in our villa at Lake Garda, Italy, we were blessed with two lemon trees right outside our back door. The villa was rightfully named Limonaia. My husband was quickly assigned the daily task of fetching lemons from the tree. He would get the ladder and climb to the top and proudly return with five beautiful lemons.
Once I had the lemons, I would roll them on the counter and the sweet oils from their skins would coat my hands with a fresh and delightful lemon smell. I could not resist rubbing the oil over my arms as if it were my perfume for the day. Then, the fruit would reward me for my efforts by producing the most wonderful juice—tart but sweet. I would add a small amount of sugar, bottled water, and ice and retreat to the deck overlooking the lake. There, I would sip my cold and refreshing lemonade as I watched the hues of the sky touch the mountains and the mountains blend into the lake. In the evening I would do the same; however, I would add a little Lemoncello, just to “kick it up a notch!” I came to one conclusion during my time at Lake Garda: Heaven must smell like lemons!
For dinner tonight I had two limes that were calling my name. They had been in the crisper since before my trip and were longing to get used before they became part of a compose pile. I pulled out some chicken and decided to make a salsa with my limes. I found the following recipe and got to work. After a quick trip to the grocery store to get some coconut milk and a mango, I got started with dinner. I began chopping and dicing, and before I knew it, I had the salsa chilling in the refrigerator. Once the grill master got home from work, he prepared the chicken. The rice was ready just in time to form and light and fluffy mound on our dinner plates. As I place the chicken next to the white rice, I was not impressed with how it looked---but then, when I topped the rice and chicken with the salsa it was like putting the lights on a Christmas tree----every thing lit up and brought a smile to my face as we set down to eat.
My two limes and I seemed to be very pleased with the results of the new recipe---I would imagine that the chicken would have said differently if he would have had a say, but we enjoyed him!.
Some FUN Facts and Information On Lemons
The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract.
Other Uses
Lemon juice is valued in the home as a stain remover, and a slice of lemon dipped in salt can be used to clean copper-bottomed cooking pots. Lemon juice has been used for bleaching freckles and is incorporated into some facial cleansing creams.
Lemon peel oil is much used in furniture polishes, detergents, soaps and shampoos. It is important in perfume blending and especially in colognes.
Petitgrain oil (up to 50% citral), is distilled from the leaves, twigs and immature fruits of the lemon tree in West Africa, North Africa and Italy. With terpenes removed, it is greatly prized in colognes and floral perfumes.
Lemon peel, dehydrated, is marketed as cattlefeed.
Lemonade, when applied to potted plants, has been found to keep their flowers fresh longer than normal. But it cannot be used on chrysanthemums without turning their leaves brown.
Wood: The wood is fine-grained, compact, and easy to work. In Mexico, it is carved into chessmen, toys, small spoons, and other articles.
Grilled Chicken with Lime Mango Salsa and Coconut Cilantro Rice
Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1/2 red bell pepper, finely chopped
1 Jalapeño chile, minced-no seeds or ribs (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
1/4 tsp chile powder
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. (If you do not want it hot at all, instead of using the Jalapeno chile, substitute a green pepper.)
Coconut Cilantro Rice (quick rice version)
1 2/3 cups water
1/3 cup light coconut milk
1/2 teaspoon salt
2 cups uncooked instant rice
1/4 teaspoon grated lime rind
1 tablespoon fresh lime juice (1/2 lime)
2 Tbsp. dry shredded unsweetened coconut (baking type)
1/4 cup chopped fresh cilantro
Combine first 3 ingredients in a saucepan; bring to a boil over medium-high heat. Add rice. Cover and let stand 5 minutes or until rice is tender. Stir in lime rind, juice, and cilantro. Serve chicken and rice topped with mango salsa.
Coconut Cilantro Rice (Jasmine rice version)
2 cups Thai jasmine-scented white rice*
2 cups good-quality coconut milk
1 3/4 cups water
1/4 teaspoon grated lime rind
1 tablespoon fresh lime juice (1/2 lime)
2 Tbsp. dry shredded unsweetened coconut (baking type)
1/2 tsp. salt
1/2 tsp. vegetable oil
3 Tbsp fresh cilantro leaves, chopped
Preparation:
Lightly grease sides of a deep-sided pot with a tight fitting lid with vegetable oil.
Place rice, coconut milk, water, shredded coconut, and salt in pan. Cook ove medium-high to high heat.
Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
When ready to serve, remove the lid and fluff rice with a fork.
Grilled Lime Chicken
4 Boneless Chicken Breasts
Lime Juice
cumin
salt and pepper
Wash and dry chicken. Rub breast lightly with cumin. Season with salt and pepper. Squeeze juice from one lime on top of the chicken. Place breasts on hot grill. Grill for 3 minutes then turn (not flip) the chicken to get cross grill marks. Grill for 3 more minutes. Now flip and do the same on the other side. Total cooking time should be 12-15 minutes, depending on the thickness of the chicken. Adjust accordingly.
"Buon Appetito"
Kathleen-Aldo's Daughter
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