Posts Tagged ‘Lemon’

Squeezing the most out of your lemons and limes

Thursday, October 16th, 2014

One of my favorite sayings is “Waste not, Want not”. Getting the most bang for the buck out of my basket is one way I do that. I also find it kind of fun to find new ways to use every part of my basket.

Step 1: I always give them the good old vinegar and water bath for 1 hour. This cleans the skins so I can safely use them later on. I use 1 cup vinegar to 8-9 cups of water and soak my produce. I then rinse and dry them.

 

Step 2: Get the microplane out and get as much rind off them as humanly possible. . Be sure to only get the rind as the white part is bitter.

Step 3: Microwave the lemons and limes for 1 minute. This helps to get the juices flowing. I then let them cool down a bit before rolling them with the palm of my hand. Apply slight pressure to help get even more juice.

Step 4: Cut in half and squeeze the juice out of them. I like to do this in a bowl or measuring cup so that I can get the seeds out if any fall into it.

Step 5: Measure 2 tablespoons into each ice cube tray and freeze. When they are frozen remove and put into a freezer bag. Label the bag with the date, type of juice and amount of juice per cube.

The zest goes into the dehydrator for 3 hours or until completely dry.

 

  • 1 lemon or lime has about 2 tablespoons of juice in it

Use up some of that wonderful juice in this recipe.

Best ever lemon bars

Ingredients

  • 1 cup softened butter
  • 1/2 cup white sugar
  • 2 cups flour
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup flour
  • 4 tablespoons lemon juice

Instructions

  1. Preheat oven to 350 degrees
  2. In a medium bowl blend together butter, 2 cups flour, and 1/2 cup sugar. Press into the bottom of an ungreased 9X13 pan.
  3. Bake for 15-20 minutes, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over baked crust.
  4. Bake for an additional 20 minutes. The bars will firm up as they cool.
  5. Hint: Use lime juice and a few drops of green food coloring for lime bars.

 

Cindy

Pearsauce

Friday, April 18th, 2014

Pearsauce!  I have made applesauce for years for my family.  I was looking at the bowl of pears that sat on my counter and thought, hmmm, pearsauce!  This was my first attempt at making it and my family loves it!  I peeled and diced the pears and slowly simmered it on the stove.  When I added the spices to it, the whole house smelled yummy!  Pearsauce is great on toast or just in a bowl for breakfast. I hope you will try this recipe and enjoy it, too! (more…)

Preserved Lemons

Saturday, April 5th, 2014

Preserved lemons is something I’ve been wanting to do for a while. It’s a staple in Moroccan cuisine, and, really, it just appeals to me. I’ve added some ideas for how to use them once you’ve made them at the end of this post.
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Lemony Marinated Pork Tenderloin

Wednesday, April 2nd, 2014

I’m still working my way through lemons. Everything has to happen in the morning around here, because the afternoon is reserved for family and school.

Which means – hello, I NEED a plan. Bobby Flay to the rescue. Well, kinda. It’s really rare that I follow anyone’s recipe exactly. Even my own (after the first time I write it down). Anyway… Bobby. The King of the Grill has inspired me with a marinade. I’m not grilling (I could, I suppose, although it’s supposed to rain this afternoon). Instead, I’m marinating a beautiful pork tenderloin, which I will throw in the oven around the time we start math (along with some lemony rosemary roasted potatoes). It should be done just in time for dinner.
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Crema de Limone, Limoncello, Bacio del Limone, & Maccheroni all’Agro

Tuesday, April 1st, 2014

Recently we had the opportunity to contribute for a case of lemons. This made me very happy. My only issue (often) is we’re in the last half of the last semester of my son’s senior year of high school – and we are  BUSY! (Really – we e-school, so life is a little extra crazy). I put the word out, and ended up splitting a case with my friend Evonne. Thankful for awesome friends – really wish I had time to use them all.
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Lemon Blueberry Muffins

Wednesday, January 29th, 2014

I should have never questioned one of my friends….she knows I love allergy friendly recipes!   She brought these to a MOPS meeting (Mothers of Preschoolers).  I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. (more…)