Sure, we’ll all be using lots of honey this month, but did you know honey contains a wide array of vitamins, minerals, amino acids, and antioxidants? Remember when your grandmother told you to put honey in your tea to treat your cold and sore throat? Honey contains antimicrobial agents that make it an excellent treatment for aching throats, as well as an infection preventative for minor burns and scrapes.
Honey was the most used medicine in ancient Egypt. Of the more than 900 medical remedies known about for that era, more than 500 were honey based.
Another interesting fact: Honey never spoils! It can be stored at room temperature, in the heat or in the cold — it will never go bad. It may get cloudy in cold weather or refrigeration but it’s perfectly fine to use.
Honey also contains niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc, so don’t leave it just for dipping your apples. Use it in one of these great recipes.
Honey Glazed Chicken Thighs
Simple yet so flavorful!
- 3/4 cup honey
- 1/2 cup soy sauce
- ¼ cup cider vinegar or lemon juice
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried
- Freshly ground black pepper
- 6 cloves garlic, crushed
- 8 bone-in skin-on chicken thighs
Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
Preheat the oven to 400 degrees F.
Heat a large cast-iron pan on medium-high heat and add some olive oil. Place the thighs skin-side down and sear for 5 to 6 minutes. Flip the chicken and transfer to the oven for 30 minutes or until the chicken is golden brown.
Quinoa With Honey Glazed Vegetables
Serve this side dish warm or cold
For the dressing:
- juice of 1 lemon
- 3 tablespoons honey
- 1/2 teaspoon Dijon mustard
- Pinch of kosher salt
- cracked black pepper to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup parsley chopped or 4 frozen cubes
- 1/4 cup basil chopped or
2 frozen cubes
- 1 teaspoon dried oregano
- zest of 1 lemon
- 1 1/2 cup quinoa, cooked according to package directions
For the Vegetables:
- 1 large carrot, cubed
- 1 small eggplant, cubed
- 1 red onion, cubed
- 1/4 cup dry white wine
- 1/4 cup honey
- Kosher salt and black pepper to taste
Whisk together lemon juice, honey, mustard, salt, and pepper until combined. Slowly drizzle in the oil while whisking until combined.
Toss the parsley, basil, oregano, lemon zest, and quinoa with dressing. Gently fold together until evenly coated.
Heat the oil in a small sauté pan over medium-high heat. Add the vegetables and sauté a few minutes or until lightly caramelized. Season to taste with salt and pepper. Add the wine and honey and cook until reduced by half, scraping up the caramelized pieces from the bottom of the pan. Allow it to cook until all the vegetables are tender. Remove from the stove, add to salad mixture and fold gently to combine all ingredients thoroughly.
Vegetable Stir-fry With Honey
This will become your go-to recipe when looking for a lighter side dish
- 1 tablespoon canola oil
- 3 medium-sized carrots, julienned
- 3 medium-sized zucchini, julienned
- 1 small onion, thinly sliced
- 3 tablespoons honey
- 1 teaspoon soy sauce
- salt and pepper to taste
Heat oil in a large skillet; add carrots, zucchini and onion and stir-fry until vegetables are crisp-tender. Stir in remaining ingredients and cook 1 minute longer.
Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.
Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to firstname.lastname@example.org. This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.