When life gives you too many lemons.

My Friend A. is renting her house out and her lemon tree is groaning under the amount of lemons her tenants won’t pick.
The Boy came and helped me pick around 30 lemons and while we were picking asked me what we could do with the lemons.
I suggested Lemon Merengue pie but since I have no eggs in the house that would have to wait.
It’s a bit warm today and he decided to make lemonade for himself.

1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher.
Add 3 to 4 cups of cold water, more or less to the desired strength.
Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.

Enjoy!

Swedish Chef Sunday

Fish!

For awhile we subscribed to a wine club and with the red and white wine we got once a month there was a recipe.
For February’s offering it was a fish recipe and after making it last week this is a keeper.
It asked for Halibut but my fish guy’s eyes glazed over when I asked for that fish so we went with True Cod instead.

2 clove garlic, minced
8 tbs olive oil
2 tsp dried basil
1 tsp salt
1 tsp pepper
1 tbs lemon juice
1 tbs parsley, fresh but you can use dried
4 ounces True Cod (or Halibut) per person

In a glass bowl combine all the marinade ingredients and add the Cod, make sure to coat the fish.
Cover bowl and refrigerate for an hour at least.

Pre-heat BBQ
Take Cod out of marinade and let excess drain off (unless you want the fire department to make a visit)
Grill filets 5 minutes on each side or until fish can be flaked with a fork.

Non-BBQ, preheat oven to 325 and put fish in an oven proof dish and cook until flaky.
You can turn on the broiler for 2 minutes to give the fish a bit of color.

Enjoy!

Low-Carb Cheese cake.

Every since last night I’ve been craving cheese cake.
I’ve been eating clean, veggies and proteins only, since Monday and on que came the sugar cravings.
I ate a nice amount of protein for dinner but today the cravings were much worse.
I normally do not eat sugar, dark chocolate is an exception.
But lately I’ve indulged in whole wheat tortillas, won ton soup and other foods that turn into sugar for me.
So to shut the sugar voices in my head up I am making a low-carb cheese cake.

3 Pkg. (8 oz. each) of Philadelphia cream cheese
1 cup splenda (I use Stevia and taste after adding half a cup)
1 TBSP. vanilla
1 cup Sour Cream
3 eggs
cup strawberries or blueberrries

Directions
Beat cream cheese,sugar substitute and vanilla with mixer until well blended.
Add sour cream; mix well.
Add eggs, 1 at a time, mixing on low speed until just blended.
Pour in 9×9 pan sprayed with Pam.
Bake at 325 for 40-50 minutes.
Let cool and set before adding the berries on top.

Enjoy!

ps I have to freeze the remainder in individual portions because they GO fast!

Happy Wednesday!

Tuesday Gadgets

A few weeks ago my friend Emi and I wandered around downtown and found a kitchen store.
Dangerous territory for me!
Amid the usual kitchen goods we found this rack full of silly yet functional kitchen gadgets.

Enjoy!

It’s a kid’s plate and the compartments move.

Measuring cups.

Meat tenderizer in the shape of a boxer.

Her dress is the cheese grater, I might have to go back and get it.

Artichoke Love

I bought 2 big artichokes at the farmers market and forgot to cook them for Saturday.

Looking around for a recipe for a friend( Hi Kate!) I came across what is considered a sauce in France. Super easy and uses only a few ingredients and it can be made ahead of time. A great warm day dish for lunch or dinner. It tastes very fresh and if you wanted to fancy it up replace small cooked shrimp (or fresh crab) for the egg.

Sauce Gribiche (Egg, Pickle, and Caper Mayonnaise)

 

  • 1/2 cup mayonnaise (I use an unsweetened brand, Trader Joe’s)
  • 1/2 cup plain yogurt
  • 3 tablespoons finely chopped dill pickle (cornichons are the tasties)
  • 2 tablespoons minced shallot
  • 3 tablespoons minced fresh parsley leaves
  • 2 tablespoons chopped drained bottled capers
  • 1 teaspoon dill powder
  • 2 hard-boiled large eggs, chopped fine

In a bowl stir together the mayonnaise, the yogurt, the pickle, the shallot, the parsley, the capers, the dill powder, the egg, and pepper to taste.

You can add just a drop or two of hot sauce to give it a kick.

 

Enjoy!Image

 

 

 

 

Swedish Chef Sunday

Video

Easy ribs, no BBQ needed.

I love ribs, the meaty fall apart smokey aspect of it.
The first time I started with one slab of extra meaty baby back ribs weighing about 3 pounds, for 4 people. Seemed to me it would be plenty for 2 adults and two kids. Well a few weeks ago, overnight, someone switched my sparrow of an eater and replaced it with a bottomless pit of a child. He can’t stop eating protein. Paired with at least an inch or two of growth in length in 2 months it doesn’t surprise me. I’ve joked I’m raising my younger brothers rolled into one boy, and right now it’s true. So the second time around I added an extra 2.5 pounds. The leftovers were astounding! Seriously we fought over them!
This is truly an easy recipe, and even for 2 people one slab will yield lunch for the next day easily.

Crock pot ribs

(without leftovers)
2-3 pounds baby back ribs, extra meaty
your BBQ sauce of choice, did not measure just coated the ribs
Preheat your crock pot by turning it on high and adding about an inch of water in the pot, once you are ready for the meat discard the water.
Cut the ribs in pieces of about 4-5 ribs each, smaller if you have a crock pot under 6.5 quarts
cover with BBQ sauce on both sides.
stack ribs on their sides with the meaty parts for the first few hours, rotating them every hour. I know this is odd but they do not fit in the crock pot flat somehow.
after 5 hours you can stack the ribs flat, and turn the heat to low.
add a little more BBQ sauce if you want.
I found an awesome BBQ sauce I can eat because it has no gluten and no sugar!

Happy Wednesday!

Previous Older Entries

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 655 other followers

%d bloggers like this: