looking at the specs it looks promising but no idea
about lemon as a brand... Please have a look and suggest.
If you aren't as wild
about lemon as I am, cut back on it or leave it out completely.
Not exact matches
I made this all summer, but with
lemon in it
as well — simmer ginger and a few
lemons, sliced thin for
about 15 minutes or so.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or
lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for
about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens
as it cools.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water,
as needed for the filling: 2 1/2 cups frozen wild blueberries (or
about 2 cups big fresh blueberries) 5 cups halved cherries (
about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1
lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon
lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had
about 2 cups of leftover red kale and used that
as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
I'd recommend that you either should have cucumber or zucchini +
lemon as these ingredients add to the content of juice because it has high water content plus it only contains very minimal amount of sugar so it is safe to add this without worrying
about the
Peabody — I hear you
about the addictiveness of glazed
lemon madeleines
as I love glazed
lemon anything.
I love that you added mint and
lemon as well — an unusual combination but when I think
about it, it sounds like it would be fantastic.
I have been looking for Meyer
lemons ever since I first heard of them
about a year ago, and this weekend
as Juliet & I cruised the aisles at Trader Joe's, I found them at last.
But I knew I wanted to add more risottos
as time went on, and recently I was thinking
about lemon risotto.
His new cookbook shares 100 Mediterranean - inspired recipes, such
as lentil skillet bread, hearts of palm calamari with cocktail sauce and
lemon - caper aioli, pappardelle bolognese (using handmade pasta), and decadent dark chocolate cake with figs and hazelnuts, that take vegan cooking to a whole new level and are sophisticated enough to serve at just
about any dinner party, which make me especially excited
about this book.
Prep Time: 15 mins Total Time: 45 mins Makes
about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more
as needed 1 tablespoon Dijon mustard 2 tsp
lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such
as dill, tarragon, parsley, basil)
Cut into
about 2 - inch lengths and briefly blanched in the microwave, I used them
as the basis for a quick salad that also made good use of preserved
lemons from my fridge,
as well
as lemon thyme and
lemon verbena, both growing miraculously in my backyard, despite my oft - black thumb.
Dress your salad with a good squeeze of
lemon juice,
about twice
as much olive oil, and a pinch of salt and pepper.
Added
about 1tsp of freshly ground black pepper to the sauce to balance the sweetness,
as well
as the zest of two
lemons to the actual cake.
I like more cheese flavor and less fat so I go with yogurt instead of sour cream (and definitely no mayo)
as well
as the
lemon or vinegar, and I usually grate in a (very) small clove of garlic too — somehow the tang plus the garlic gives the bleu something to think
about and play off of without the added salt.
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook
about 10 more minutes / Remove from oven / Add more salt if you like / Eat
as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of
lemon juice.
They will be covered in tomato sauce and
lemon ricotta, and be boiled that way
as the lasagna is being baked for
about 45 minutes in the oven.
1 medium butternut squash (
about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed
lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such
as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Added pinch of smoked paprika
as suggested by another reviewer, let the rub sit on the fish for
about 1/2 hour and oven roasted fillet on thinly sliced
lemons instead of making kebabs.
Just
as it is
about to be taken away from the stove, a tsp of
lemon juice is mixed in.
Roasted Cauliflower 1 medium head fresh cauliflower (
about 1 3/4 to 2 pounds) 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper Fresh
lemon wedges such
as Meyer
lemon
Or
as Jane Grigson suggests in her recipe, you could even add
about 1/3 cup (80 ml) of chopped candied
lemon peel to the batter.
It produced
about 11
lemons this year and
as we approach the end of the season I wanted to make something special with them.
To the oil, I added the dill I picked up — prob 1/4 ounce,
about as much flat - leafed parsely that I had on hand and a good handful of spinach with the tail end of my
lemon - sea salt.
Just a quick note for those wondering
about colatura — I've always made ceaser dressing from scratch because it was what my mother did and the stuff you buy isn't anywhere near
as good and this recipe is very, very close to how she makes it (she doubles the garlic, uses anchovy paste for fillets, and uses all
lemon juice instead of combining it with red wine vinegar).
You can take this basic
lemon chicken recipe and at the end, use
about half the amount of
lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either
as a sauce on the side or make a little more and make it a little thinner and use it
as pasta sauce.
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold
as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium
lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or
about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
I needed
about twice
as much
lemon juice and twice
as much water
as the recipe called for to get to the desired consistency, but I'm sure starchiness varies from potato to potato.
* large handful baby spinach (
about 3 cups, unpacked) * 1 stalk kale (any type) * 1 apple, cut into chunks * 3 Tablespoons
lemon juice * 1 / 2 - inch piece ginger, grated or chopped * 1-1/2 cups ice * up to 3 cups water, divided * stevia,
as needed
1) Peel the grapefruit, and remove
as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips
as thin
as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for
about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the
lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers
Also, I
about half the olive oil the recipe called for and twice
as much
lemon juice - healthier and delicious.
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated
lemon zest 4 (3/4» to 1» thick) bone - in pork chops (
about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such
as delicata, which doesn't need to be peeled if using)
They were
about the same size and shape
as a vanilla snap, but the were
lemon - flavored, and had powdered sugar on them.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (
about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved
lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh
lemon juice (
about 1/2
lemon) 1 lb white fish fillet (such
as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (
about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up
lemon wedges and grapefruit slices, lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass
as well - my favourite thing
about this is that you can make ahead of time and it is relatively inexpensive
Some of my favorite healthy condiments are mustard (just
about any type except honey mustard), low - sodium salsa, plain tomato sauce, unsweetened ketchup, coconut vinegar, coconut aminos (a soy - free teriyaki style sauce),
lemon juice and
as of the last few months, miso.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (
about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley,
lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
i always loved
lemon poppyseed muffins
as a kid, and one of the really nice things
about this flavor profile is that it usually appeals to fruit - eaters and non-fruit-eaters alike.
As I was tossing the little gems, I kept getting more and more excited
about the way the garlickly
lemon butter drizzled across the top was perfect on their crunchy, little ruffled edges.
Oatmeal raisin cookies,
lemon meringue pie, and carrot cake are all in the top five
as well, but there's something
about a brownie that makes me feel comforted.
I made another batch without the
lemon zest and poppy seeds and instead put
about 1 tbsp of organic cocoa powder
as well
as about 1 tbsp of organic peanut butter!
I could only save this soup by making that ratio
about 1:1 and adding more seasonings
as well
as some thai red curry paste and
lemon grass.
As I've griped
about in the past, there are
lemon desserts and «
lemon desserts».
Amazing parfait idea - think I will make this
as parfaits are my new favourite thing, thanks I'm having ideas
about using chia fresca
lemon / limeade in the smoothie... Sarojini recently posted... Family - Sized Strawberry and Banana Smoothie - vegan
Meanwhile, purée sorrel, mint, parsley,
lemon zest, red pepper flakes,
about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides
as needed, until mixture is smooth.
stems of 4 - 6 broccoli heads, depending on their thickness (
about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such
as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1
lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
-- coffee - unsweetened cocoa - cinnamon for a mokaccino flavor (replacing part of the flour, of course)- replacing
about 1/2 cup of the flour with grated coconut and adding 2 teaspoons or so of
lemon zest
as well.
With a similar cheap ass instinct, links to some of your recipes that use the non juice part of a
lemon would be great to include in this post (
as you've sometimes done
about egg yolks in posting a recipe that uses only the whites).