Homemade lemon pepper seasoning with
lemon or lime zest, pepper and salt is a great addition to fish, chicken or vegetables.
In a large bowl, use your fingertips to rub together the sugar and
lemon or lime zest until the sugar is moist.
Not exact matches
For Citrus Coconut Shorties, add 1 to 1 1/2 teaspoons finely grated
lemon,
lime or orange
zest to the flour mixture.
Use
lime instead of orange /
lemon zest for example,
or add dried cranberries
or apricots — in replacement of some of the dates.
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract
zest of 1
lemon or lime 12 tsp of kiwi -
lime marmalade (
or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp
lime juice 2/3 cup sifted powdered sugar
The only changes I made were no
lime zest or juice, but rather adding about 2t of
lemon juice at the end.
The next time you are making dinner (
or even dessert — think
lemon zest), consider adding a dash a vinegar
or a squeeze
or lemon or lime juice.
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon
lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water
zest of 1
lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves
or other herbs of your choice — chopped
Ingredients 1/3 cup citrus juice (juice from one
lime, 1
lemon, and about 2 Tbsp orange juice)
Zest from one
lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced
or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch of red pepper flakes
Caryn Hartglass: And this is with vegetable stock,
lemon grass, coconut milk, fresh ginger, the kaffir
lime leaves
or lime zest, and then your choice of assorted vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion, green
or red chilies, some
lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and mung bean sprouts.
Meanwhile, mix regular sugar, 1/4 cup flour juice and
zest of
lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.
This recipe uses Baron's Caribbean Marinade (hot
or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild
or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh
lime juice 3/4 teaspoon fresh
lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
1 1/2 pounds cooked Chile
Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green
or red bell pepper 3 tablespoons fresh
lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons
lime zest (for garnish) 2 tablespoons
lemon zest (for garnish)
Thoroughly washed organic oranges,
lemons,
or limes should be used for
zesting.
Increasingly, craft brewers embellish already citrusy IPAs with actual
zest, peel
or juice of grapefruits, oranges,
lemons or limes creating complementary flavor profiles ideal for both the hopheads and fruit beer lovers.
For the citrus, you will need to
zest any citrus
or citrus combo of your choice (
lemon,
lime, orange, mandarin, grapefruit, etc.).
It would be just as delicious with
lemon,
lime,
or orange juice /
zest.
Ingredients: 1 cup all - purpose flour 1/3 cup unsalted butter, melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated
lemon peel 1 (8 - ounce) package regular
or light cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed
lime or lemon juice 1 to 2 tablespoons grated
lime or lemon zest Powdered sugar Additional
lime or lemon peel for garnish
The dressing 1/4 cup extra virgin olive oil juice &
zest of one fresh
lime juice of 1/2
lemon 5 stems fresh mint, leaves and stems 1/2 avocado 2 tsp agave
or as you may (I like to replace 1 tsp with 3 drops liquid stevia) pinch sea salt 2 - 3 tbsp filtered water for consistency
I have to admit I use it as a jumping off for a Key
Lime adaptation (blending
lemon and
lime juices
or just
lime,
zest too!)
DRESSING Grated
zest and juice of 2
limes or 1
lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper
or chili flakes (optional) Sea salt and black pepper
for the matcha
lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones)
or chopped white chocolate 2 teaspoons vegan gelatin
or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade
zest of 2
limes or lemons 1/2 cup freshly squeezed
lime or lemon juice 1 1/2 tablespoons honey
or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional
1 1/2 pounds cooked Chile
Lime Garlic Shrimp (
or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green
or red bell pepper 3 tablespoons fresh
lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons
lime zest (for garnish) 2 tablespoons
lemon zest (for garnish)
If you want to add citrus flavor without compromising the texture of the fish, a little grapefruit, orange,
lemon,
or lime zest will do the trick — but hold the juice.
Zest lemons or limes into your tea,
or even onto a nut butter sandwich.
Flavor Variations (blend these instead of the herbs in the recipe above): - The
zest of one organic
lemon and one organic
lime (great on fish)-3 tablespoons finely minced toasted pecans
or walnuts and2 tablespoons of honey -1 tablespoon each of finely minced fresh parsley, chives, rosemary and tarragon - 2 tablespoons fresh minced mint and 1 tablespoon
lemon zest (great on lamb)-3 tablespoons fresh minced dill weed and 1 tablespoon orange
or lemon zest (great on fish
or vegetables)
2 tablespoons freshly grated organic citrus
zest, from well scrubbed grapefruits, oranges,
lemons,
or limes
I had been using
lemon zest or lime zest and salt and pepper on quite a few recipes when I realized I should just pre-mix them and have them ready to go.
1/2 -1 teaspoon cinnamon pinch of cardamom 2 - 3 teaspoons
lemon zest, orange
zest or lime zest 1 teaspoon matcha green tea powder 1 tablespoon fresh turmeric, grated (
or 1 teaspoon ground) 2 tablespoons raw cacao
or unsweetened cocoa powder 1/2 -1 cup fresh
or thawed frozen berries blended into the mixture Maqui berry powder
If you want even more flavor,
zest your
lemon (
or lime) before juicing it, and add the
zest to the bars.
Even
lime or lemon zest could give it a nice little zing!
After washing and drying the
lemon or lime, use a zester, paring knife
or vegetable peeler to remove the
zest, which is the colored part of the peel.
Make citrus extract powder: Make
zest or twists (
lemons,
limes, oranges
or grapefruit) being sure to remove the pith and allow to dry, about three
or four days for twists, less for
zest.
Make
zest: If you've juiced
lemons,
limes, oranges
or grapefruit but don't have an immediate need for
zest, you can make it anyway and dry
or freeze it for future use.
Lemon zest You don't need a fancy microplane to make
lemon (
or orange
or lime or grapefruit)
zest; box grater, small holes.