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3C Wednesday, January 23, 2013 – Daily News County Fare & tasty fresh Soothing chicken soup gets boost from roasted lemons MCT photo Heart smart chicken soup with rice and roasted lemons makes for a comfort meal. By Susan M. Selasky Detroit Free Press (MCT) It seems that just about everyone I know has been eating soup. And I am pretty certain it's not because it's National Soup Month. Whether it's your grandma's chicken noodle or not, soup is comforting. Today's chicken soup recipe is different from your standard variety. It's made from leftover roasted chicken and gets a huge flavor boost from roasted lemons. You can think of the citrus in this soup as giving you a dose of vitamin C. You can make the chicken and roasted lemons or you can use any leftover chicken (store-bought rotisserie chicken works great) and roast the lemons separately. To roast the lemons: Line a baking sheet with parchment paper and preheat the oven to 400 degrees. Slice the lemons about 1⁄4-inch thick and remove any seeds. Place the lemons on the parchment and roast about 15 minutes or until lightly brown in most spots on one side. Turn over and roast another 5 to 10 minutes on the other side. Remove from the oven. Roasting lemons (especially regular ones) boosts their flavor and tames their tartness. I've been happy with the lemons and limes in stores now. The Meyer lemons used in this recipe have been particularly tasty. Meyer lemons are sweeter than traditional lemons, plus they tend to have less acidity. Today's recipe is adapted from a recipe in this month's Martha Stewart Living magazine. The leftover chicken and roasted lemons come from a Roast Spatchcocked Lemon Chicken recipe. CHICKEN SOUP WITH RICE AND ROASTED LEMONS Serves: 4 / Preparation time: 10 minutes / Total time: 30 minutes 1 cup basmati white rice 1 3⁄4 cups water 1 lemon, zested and juiced 1⁄4 teaspoon salt Coarse salt and freshly ground pepper 1 teaspoon canola oil 2 ribs celery, sliced 6 cups chicken stock, preferably homemade or fat-free, less-sodium canned broth 2 cups shredded chicken from Roast Spatchcocked Lemon Chicken (see NOTE) Roasted lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken Coarse salt and freshly ground pepper Coarsely chopped fresh parsley or dill, for garnish Bring rice, water, lemon zest, and 1⁄4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork. In a large saucepan heat the canola oil. Add the celery and sauté 2 minutes. Add the stock and bring to a simmer over medium-high heat. Cook about 5 minutes. Stir in the cooked rice, chicken, lemons, shallots and pan juices, and simmer 3 minutes to heat through. Remove from heat, and season with salt and pepper. Divide soup among 4 bowls, and season with lemon juice and garnish with fresh herbs if desired. NOTE: Here's the basic recipe for Roast Spatchcocked Lemon Chicken: Preheat the oven to 400 degrees. Cut the backbone out of a 3 1⁄2- to 4 -pound chicken and flip it over. Press down on the breastbone to flatten it. Rub chicken with 1 tablespoon olive oil and season all over with 1 tablespoon kosher salt and 1⁄2 teaspoon freshly ground black pepper. Brush a rimmed baking sheet with some olive oil. Place lemon slices from one lemon in a single layer on top of oil. Place chicken, skin side up, on lemons. Carefully loosen the skin from flesh of breast and thighs using the end of a wooden spoon. Slide a few lemon slices from another lemon under skin in a single layer. Roast the chicken about 20 minutes. Toss 6 shallots (peeled and quartered) with some oil and scatter around the chicken. Roast 30 minutes longer or until the thickest part of breast reaches 165 degrees. Adapted from Martha Stewart Living, January 2013 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen. 325 calories (11 percent from fat), 4 grams fat (1 gram sat. fat), 39 grams carbohydrates, 31 grams protein, 1,138 mg sodium, 60 mg cholesterol, 1 gram fiber. Generations of comfort minutes or until evenly browned and done. Drain on a wire rack over paper towels. Makes 6 to 8 servings. By Sharon Thompson Lexington Herald-Leader (MCT) A few months ago, I bought a "Better Homes and Gardens New Cook Book," published in 1968, at a church yard sale. I didn't need another Better Homes cookbook; I bought it because of the handwritten recipes that fell out of when I opened the book — the kinds of recipes that are shared at potluck suppers, swapped over coffee and passed down through generations of families. The recipes tucked inside the cookbook, written on yellowed paper and school notebook paper, are a tribute to family traditions. I have my husband's grandmother's "My Better Homes and Garden Cook Book" from 1935. It also has dozens of handwritten recipes, some still attached to the pages with straight pins. This particular cookbook means more to me than the cookbook I picked up at the church sale because I remember the late Emma Carpenter preparing many of those handwritten recipes for family gatherings. "Mamaw's" pecan cake might not have tasted any better than the butterscotch pie recipe found in the stranger's book, but it is the memories that make any recipe a treasure. As we settle into winter, we begin to crave those comforting foods that we associate with happy times and loving relatives. Whether it's pecan cake, salmon croquettes, tuna noodle casserole, coconut pie or fried chicken, we all have our favorite foods that comfort us when we need it the most. You don't have to have an old family cookbook to find recipes that bring back memories. Many comfort food recipes can be found in church and regional cookbooks or those from small interest groups. Also, there are new cookbooks that have updated those great recipes for today's generation of cooks. Here are some recipes that might bring back some memories. Pineapple upsidedown cake is a favorite dessert from childhood. This recipe is from "Sew Many Recipes ... Sew Little Time," a collection of recipes from Quilter's Square in Lexington, Ky. QUICK PINEAPPLE UPSIDE-DOWN CAKE 3 tablespoons butter 1⁄2 cup firmly packed brown sugar 1⁄4 teaspoon ground cinnamon 1 can (15 ounces) unsweetened pineapple slices 7 maraschino cherries, optional 1⁄2 cup chopped pecans, optional 1 package yellow cake mix, without pudding Melt butter in a large cast-iron skillet. Combine brown sugar and cinnamon, and sprinkle over butter in the bottom of skillet. Arrange 7 pineapple slices over brown sugar. Place a cherry in center of each pineapple ring and sprinkle with pecans, if desired. Set aside. Prepare cake mix according to package directions. Pour batter over pineap- Crackling corn bread is an old recipe that early cooks made with the crunchy pieces of rendered pork fat. Today the cracklings are sold in specialty markets and in some supermarkets. This recipe is from "The Complete Southern Cookbook: More Than 800 of the Most Delicious, Down-Home Recipes" by Tammy Algood (Running Press, $26.95) CRACKLING CORN BREAD 11⁄2 cups plain cornmeal 1⁄4 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 egg, lightly beaten 2 cups buttermilk 1 cup cracklings Preheat oven to 450 degrees. Place a greased 10-inch cast-iron skillet in the oven to heat while the desired temperature is reached. Meanwhile, in a large bowl, mix together cornmeal, flour, salt and baking soda. Add egg and buttermilk, stirring just until moistened. Fold in cracklings. Pour batter into preheated skillet. Bake 25 minutes, or until golden brown. Serve warm. Makes 10 servings. MCT photo Pineapple upside down cake is sure to please. 1⁄4 teaspoon freshly ground pepper 3 cups all-purpose flour 9 cups shortening Place chicken in a large zip-top plastic freezer bag. Add buttermilk, seal and chill 2 hours. Remove chicken from buttermilk, discarding buttermilk. Sprinkle chicken with creole seasoning, salt and pepper. Place flour on a large plate or in a shallow dish. Dredge chicken in flour, shaking off excess. Melt shortening to depth of 11⁄2 inches in a Dutch oven or heavybottomed skillet at least 10 inches wide and 3 inches deep. Heat shortening to 360 degrees using medium-high heat. Fry chicken, in batches, turning often, 15 to 20 ple. Bake at 350 degrees for 35 to 40 minutes, or until pick comes out clean. Remove cake and invert onto large plate. There are thousands of recipes for homemade fried chicken, and no one can make it like your mother or grandmother, but this is a good recipe from "Southern Living Around the Southern Table: Coming Home to Comforting Meals and Treasured Memories" by Rebecca Lang (Oxmoor House, $29.95). REAL BUTTERMILK FRIED CHICKEN 1 31⁄2-pound whole chicken, cut into 8 pieces 2 cups buttermilk 1 tablespoon creole seasoning 1 teaspoon salt WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good January 23 thru January 29, 2013 USDA Choice Super Lean, Fresh, Fresh Boneless, Beef Rib Steaks Pork Sirloin Chops Boneless, Country Style Ground Beef bagged fryers Pork Ribs Fresh, Imitation Crab Meat (Not to exceed 7% fat) 199 $ 699 384-1563 Meat Specials We Accept EBT $ CUSTOM CUT MEATS AT NO EXTRA CHARGE 399 $ 129 $ lb. lb. 199 $ lb. lb. 299 $ lb. lb. Produce Specials Russet Potatoes 5 lb. bag 99¢ ea. Fuji Apples Fresh, Crisp Juicy Navel Oranges Cucumbers Cabbage 89¢ 69¢ 3 for lb. lb. Crisp, Green 200 69¢ $ lb. "Organic" Large, Creamy Avocados 99¢ ea. 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