Lemon-Ginger Chicken 1.0

I'm sure lemon zest would work. Just be sure to wash the lemon well because they're often waxed or sprayed. Juicing and zesting a lemon would be great for this recipe. You might want to add a pinch of plain thyme, sage, or oregano to round out the flavors.

I used herbs partly because I grow them -- I had a choice of lemon thyme, lemon balm, or sorrel in fact -- and I don't grow lemons. I love being able to walk outside, grab a handful of herbs, and throw them into a pot. Last week we had baked potatoes, and I chopped up some fresh chives for that.

Pepper heat is not good for me. Ginger heat I can handle, hence my plan to try fresh ginger root (which I often use, just didn't have any this weekend) or ginger paste (which we had, but I forgot about).

Most hot food upsets my stomach. I can handle a very little of peppers, but not much. I'm not fond of the flavor either. Peppercorns I can handle in moderate amounts. Ginger I can play macho games with. I'll eat candied ginger as candy. minor_architect sometimes sends me ginger chews.

Much of my cooking is shaped by my own dietary needs and those of people around me. Last summer I did a couple of non-dairy frozen things for a friend who was avoiding dairy at the time. More recently, we've had a supper guest who can't eat high-fructose corn syrup. My partner Doug is allergic to mustard.

So I generally aim for things that will be tasty and not annoy anyone's body. Sometimes stuff comes out milder or hotter than I intended. As long as it's good, I'll usually save that version, because people like a range of different things. It helps to have recipes that are flexible and can be customized depending on the people and ingredients at hand.

Alas! That sounds frustrating.

I've heard that almond-milk "cheese" is tasty and rather cheese-like.

If the idea is to reduce rather than eliminate dairy fat, however, you might try 1) reduced fat cheeses, particularly goat cheeses which have lower fat than cow cheeses naturally; or 2) use strong-flavored cheeses, like bleu or sharp cheddar, in small amounts.