Sentences with phrase «in little lemon»

Squeeze in a little lemon juice, stir some more and refrigerate.

«Sauté berries in a little lemon water with fresh grated ginger and top with a crumble made from a combination of almond butter, rolled oats, and apple pie spice,» says Sass.

Scatter the pizza with rocket leaves lightly seasoned and tossed in a little lemon juice and olive salad and drizzle over the basil oil.

Squeeze in a little lemon juice, stir some more and refrigerate.

I love that you served them in little lemon cups.

I've served them super plain crisped up in a little lemon - herb compound butter (with a side of roasted sprouts because I'm a brussels sprout fiend...):

Slice the avocados horizontally to make perfect rounds and toss them in a little lemon juice to prevent browning.

However, after seeing your comment I tried soaking my coconut and almond flours for 24 hours in a little lemon juice and water and it worked like a charm!

Not exact matches

We talked while he watered some little plantings — peppermint and lemon thyme — in the clinic's demonstration kitchen.

If you pack this in the morning, toss the avocado with a little lemon juice first to keep it from browning.

Yes this is so delicious with things like roasted chickpeas, some buckwheat or quinoa with a little tahini and lemon and yes pumpkin seeds are amazing in it!

I added the juice and zest of one lemon (instead of preserved lemon), a little ground coriander, 3 tsp of harissa paste (bought in Paris and was looking for ways to use it), and a little zucchini for some green color.

Just take some firm tofu, put it in the food processor with some salt plus a little squeeze of lemon, and pulse until it has a ricotta - like texture.

For mine, I added in a can of Chick Peas and a little more lemon to make it less thick.

My kids are in charge of the grocery budget this summer, which is quite an experience, but I think I can convince the daughter in charge to buy me a lemon (she's a little stingy, but it's just a lemon!).

Once the zucchini and squash are ready, carefully toss them in the lemon and oil mixture (whisk a little more just before adding if they have separated), along with the shredded basil.

I actually came up with this Paleo baked lemon butter chicken recipe while on a family vacation in a little kitchen and I had only brought a few ingredients with me, so I put everything I had in a pan and it was this huge hit.

Of course, the super thin sliced Meyer lemons, coated in sugar and oven roasted to carmelize and candify (yes I just made up the word candify, apologizes to the word police), made for a wonderful decorative topping to the muffin as well as added a little extra sweet top spot to the muffin.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

Prep the rice, broth, shallot, a little wine, the lemon and possibly small pieces of seafood in 10 or 15 minutes, and then... thirty minutes of meditation in the company of a glass of wine and some music or conversation or John Stewart while stirring the pot.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

It tasted a little tangy, almost like there was lemon juice in there (cashew buttermilk?).

While the zucchini and squash are grilling, whisk together the lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

If you are using fresh lemon juice, a little zest is nice in the bread crumbs (about 1 tsp), but it's not strictly necessary.

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 coolIn 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 coolin 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.

they were soaking in lemon vinegar with a little water.

I used lots of lemon and I used also a little bit of ginger both in the dough and in the cream.

I had plenty of left overs, so to keep it looking fresh I squeezed a little lemon into the tubberware and, using foil (all I had on hand) sealed it, making sure to push down so that no air could get in.

The little bit of butter and rosemary is so dang tasty with all of the lemon flavor, and it makes the dark meat of the thighs almost melt in your mouth — really it is so GOOD... so the next time you see chicken thighs on sale, buy some and try this recipe.

Each cake is dusted with a little powdered sugar; in just two bites, tangy lemon and sweet berries are brought together in the best of summer pairings.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

You can adjust the seasonings to suit your mood (increase the salt and pepper for more punch, squeeze in more lemon to brighten, add a little cayenne and paprika to spice things up) and the seasonal add - ins are endless.

The Meyer lemons probably made the filling a little more tame in terms of tartness as well, but it was definitely delicious.

I've tried a sploosh added to a glass of artisan lemon soda and in a hot drink with a big wedge of lemon and a little honey.

Don't even get me started on the fact that it's lemon curd in these cute little parfaits.

Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).

My favorite way to cook baby artichokes is sautéing them in a little olive oil with lots of garlic, pancetta, lemon zest and lemon juice.

Just the thing to do with too many lemons coming all at once on my little Meyer Lemon tree that lived outside all summer and is now tucked into its spot in the sunroom.

Buy oatmeal instead, and soak it overnight in warm filtered water, with a little kefir, vinegar, lemon juice, or whey to break down the phytic acid.

Once you mix the creamer into the cream cheese, you add a little vanilla extract and lemon juice, which are two other hallmarks in a no - bake cheesecake.

11/30 — Cravings of a Lunatic 12/2 — Petite Allergy Treats 12/4 — food Faith Fitness 12/5 — The Bitter Side of Sweet 12/9 — Love and Confections 12/11 — That Skinny Chick Can Bake 12/12 — The Joyful Foodie 12/14 — Heather's French Press 12/16 — Food Done Light 12/18 — The Girl In The Little Red Kitchen 12/19 — Mom's Test Kitchen 12/21 — Lemons for Lulu

I tossed it in a little lemony basil vinaigrette which takes about 5 seconds to mix together since it's just a little lemon, garlic olive oil, basil, salt, and sugar.

These little lemon mascarpone gnocchi / gnudi / dumplings swimming in a pool of brown butter is a beautiful sight!

Monday — Lebanese Beef Kafta Dog by Foxes Love Lemons Tuesday — Skirt Steak Tacos with Roasted Peppers by The Girl In The Little Red Kitchen Wednesday — Impossible Lasagna Pie by Shockingly Delicious Thursday - Steak and Asparagus Stir - Fry by Magnolia Days Friday — Spicy Steak & Cheese Panini by Momma's Meals

I loved the little hint of lemon in there (I used a meyer lemon), and the millet adds just the perfect texture.

It has walnuts, apples, and a little lemon for tartness in addition to savory roasted sprouts and would fit into any Christmas or holiday menu.

I thought the glaze was weird tasting in the bowl, but perfectly compliments the bread - a little bite of chocolate and then a zing of lemon.

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.

I also included the other ingredients that I used to put in his tuna salads: lemon juice, celery seed, seasoned salt, a little garlic, and jalapeños.