Sentences with phrase «of little lemon»

I am already a fan of this recipe - your idea of a little lemon zest is intriguing.

Honestly, I didn't really worry too much about the number of little lemon cashew cheesecake tarts I ate, because they were made with whole foods and unrefined sugar.

Not exact matches

The newer ad is a little less aggressive, though some of the text proclaims «not sipped,» «not soft,» and «not a fruit cup» (when that last text appears, an older man can be seen flicking a lemon slice off the rim of his pint).

I've found other uses for these sharp little razors like opening up lemon seeds for germination, you might have ideas of your own for them besides shaving.

The avocado works here to add creaminess to the dish, while the lemon adds a little tanginess and the pomegranate seeds heighten the sweetness of the mango.

with a little bit of lemon?

I also grate a little fresh ginger and mix with the juice of one lemon to spice up my salads.

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy.

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.

I've done a few variations on this dish and simply used regular lemons, adding a few pieces of rind into the cooking to give it a nice little hint of lemon - y goodness.

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.

As soon as I tasted one of these cute little lemon meringue wafffle crisps from NatureBox, I knew they'd quickly become a mate for a carton of blueberries, and the pair would live happily ever after.

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

A little warm bowl of this lemon custard was good enough for me!

Activated charcoal is mixed with the juice of one lemon and water and then sweetened with a little maple syrup and topped with ice.

For fresh peaches (unfrozen), simply add them to the blender with ice and a little bit of sweetener (maple syrup, stevia, agave, sugar, etc.) along with your lemon juice.

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!).

pistachio sponge flecked with cardamom and iced with an indulgent lemon cream topped off with little bursts of...

If you want to do it yourself, take three egg yolks (or one to two whole eggs), two to three cloves of black garlic, a few black peppercorns, some salt, and a little lemon juice.

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.

The maple syrup with its sweet caramelly flavor, a little cayenne for heat, the smokiness of the paprika, and lemon juice for acid — it all comes together to make the perfect counterpoint to the flavor of the fried Brussels sprouts.

It's flavored with simple herbs, lemons and a little butter or ghee and it's just the type of recipe to bring the whole family together.

I'm considering trying this & substituting cilantro for the basil and lime for the lemon, giving it a little more of a tex - mex flavor profile.

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.

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.

I combined ground almond flour, Meyer lemon juice, a little maple syrup, a little organic coconut oil, some unsweetened shredded organic coconut, and what I had left of my lavender sugared Meyer lemon peel (ok, so they're not completely free of sugar, but almost).

These cute little tarts are made of a buttery, whole wheat shortbread base (the WW actually adds a nice hint of nuttiness), filled with simple, creamy lemon curt, and topped off with some sweet, toasted (~ er... burnt) meringue.

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.

For a lemon panna cotta, to your recipe I'd add 5 - 6 tablespoons of lemon juice, depending on how tart you like it, grated rind from 3 - 4 lemons (again, to taste), and a little more gelatin, straining out the rind when you pour the mixture into the molds.

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.

For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetness.

Third, we also add a little lemon juice (or vinegar) to the batter, which causes a reaction between the cocoa powder and the lemon juice giving the baked cake a distinctly red tinge (reminiscent of a Red Velvet Cake).

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.

I would probably use a little less tahini next time, and I only used the zest of 1/4 of a lemon rather than a whole one, and it was perfect.

Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]

To give them a little extra flavor and texture, I have added the zest of a lemon and some crunchy poppy seeds.

You could easily sub a little thyme or lemon thyme, or even a tiny bit of rosemary or lemon zest.

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).

the texture is still a little weird, I think that's because of the lemon though.

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.

When they're too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play - Doh makes them just right for shaping into cookies.

My favorite preparation by far was when it was simply grilled or pan-fried with a little bit of lemon juice and served with torn pieces of pita.

A good salad dressing can make or break that salad beast, and I wish I was the kind of girl that was good with a little lemon juice and EVOO...