Spanish Vegetable Stew

[Guest guest]

In a message dated 3/17/2006 9:38:08 AM Pacific Standard Time,

phoenix47 writes:

 

ok here's an odd question......how much juice is typically in one lemon?

 

 

I notice that once the lemons start to age a bit there isn't much juice. I

usually use bottled juice for recipes, and fresh lemons in my water and ice

tea. AmyF

 

 

 

[Guest guest]

Spanish Vegetable Stew

 

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

2 to 3 cloves garlic, minced

2 large potatoes, peeled and diced

3 medium carrots, peeled and sliced

2 cups water

1/2 cup dry white wine

8 ounces white or cremini mushrooms, stemmed and sliced

1 1/2 teaspoons sweet paprika

8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces

15-ounce can imported artichoke hearts, drained and quartered

1 cup frozen green peas

1/4 to 1/2 cup chopped fresh parsley

juice of 1/2 to 1 lemon, to taste

salt and freshly ground pepper to taste

 

Heat the oil in a soup pot.

Add the onion and sauté over medium heat until translucent.

Add the garlic and continue to saute until the onion is golden.

Add the potatoes, carrots, mushrooms, water, and paprika.

Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until

the potatoes and carrots are tender.

Add the asparagus and cook over low heat until it is tender-crisp, about 10

minutes.

Stir in the artichoke hearts, peas, and parsley.

Add lemon juice and salt and pepper to taste.

Cook over low heat for 5 minutes longer. If time allows, let the stew stand for

an hour or so before serving.

Heat gently as needed; taste and correct the seasonings and add just a bit more

water if needed.

Makes 6 servings.

 

 

[Guest guest]

ok here's an odd question......how much juice is typically in one lemon? I

recently bought a carton of mixed citrus and borrowed a juicer to make ice cube

trays of lemon, lime, orange and grapefruit juice and zest. I put them in

separate Ziploc bags in the freezer and just thaw what I need. Its worked out

great, but when I run across a recipe like this, I never know exactly how much

to use.

-

AJ

Friday, March 17, 2006 11:58 AM

Spanish Vegetable Stew

 

 

Spanish Vegetable Stew

 

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

2 to 3 cloves garlic, minced

2 large potatoes, peeled and diced

3 medium carrots, peeled and sliced

2 cups water

1/2 cup dry white wine

8 ounces white or cremini mushrooms, stemmed and sliced

1 1/2 teaspoons sweet paprika

8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces

15-ounce can imported artichoke hearts, drained and quartered

1 cup frozen green peas

1/4 to 1/2 cup chopped fresh parsley

juice of 1/2 to 1 lemon, to taste

salt and freshly ground pepper to taste

 

Heat the oil in a soup pot.

Add the onion and sauté over medium heat until translucent.

Add the garlic and continue to saute until the onion is golden.

Add the potatoes, carrots, mushrooms, water, and paprika.

Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until

the potatoes and carrots are tender.

Add the asparagus and cook over low heat until it is tender-crisp, about 10

minutes.

Stir in the artichoke hearts, peas, and parsley.

Add lemon juice and salt and pepper to taste.

Cook over low heat for 5 minutes longer. If time allows, let the stew stand

for an hour or so before serving.

Heat gently as needed; taste and correct the seasonings and add just a bit

more water if needed.

Makes 6 servings.

 

[Guest guest]

> ok here's an odd question......how much juice is typically in one

> lemon? I recently bought a carton of mixed citrus and borrowed a

> juicer to make ice cube trays of lemon, lime, orange and grapefruit

> juice and zest. I put them in separate Ziploc bags in the freezer and

> just thaw what I need. Its worked out great, but when I run across a

> recipe like this, I never know exactly how much to use.

 

Usually about 2 or 3 tablespoons total.