Roasted Lemon And Garlic Steaming Liquid Food

ROASTED LEMON AND GARLIC POTATOES

Steps:

• Spray an 9x13-inch baking pan with cooking spray, or coat bottom of dish with oil.
• Preheat oven to 425°F
• Combine potatoes with remaining ingredients in a bowl; toss to coat completely.
• Let coated potatoes stand 10 minutes.
• Spoon potato mixture into prepared baking pan in a single layer.
• Bake for 35-40 minutes or until tender and lightly browned, stirring occasionally. I cook a little longer, because I like mine brown and crispy!

STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING

Steps:

• Mix all dressing ingredients together in a small bowl and set aside.
• Fill a large pot with water, until it's just below the steamer insert.
• Bring to a boil and put the string beans and carrots in the steamer basket.
• Cover and cook about 3 minutes.
• Add the corn, yellow squash, zucchini, and broccoli.
• Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
• Place the veggies on a platter.
• Arrange the corn around the edges and sprinkle them with the Spike seasoning.
• Drizzle the dressing over the other veggies and top with the cheeses.
• Cover with foil for a few minutes before serving.

LEMON AND GARLIC RICE

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!

ROASTED VEGETABLES WITH LEMON AND GARLIC (BRIAM)

Steps:

• Preheat oven to 250°F (it says 2500!, I think it was a typo).
• Spread half of the tomatoes in an oiled roasting pan.
• Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
• Mix the garlic and parsley together and sprinkle over the vegetables.
• Top with remaining tomatoes.
• Pour oil over the top to coat and sprinkle with lemon juice.
• Bake for 1 1/2- 2 hours, adding a little water if necessary.

ROASTED-LEMON-AND-GARLIC STEAMING LIQUID

Steps:

• Preheat the oven to 375 degrees. Place the garlic on a large sheet of aluminum foil and surround with the lemon slices. Drizzle with the olive oil. Wrap the foil into a package and roast until the garlic is soft, about 1 hour.
• Place the garlic, lemon slices and accumulated juices into the desired steaming equipment with the bay leaf, peppercorns and water. Bring to a boil. Reduce heat and simmer for 1 minute. Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.