Tag Archives: Lemon

Fresh and Simple Summers

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Me and mini me have been enjoying every sprouting food market within a 60 mile radius this season and I love it. To me, nothing heals the mind better than love and food. Seeing the pride of growers, cultivators, creators and area cooks inspires me.  My life recently has been full of a lot of new colors, flavors and aromas. All of this has reawakened stalled dreams and brought new life even into my kitchen. What better way to celebrate this heightened sense of awareness and passion than with a simple, bright meal.

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How Sweet It is!

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Mini me shows me how it is done! Her simple blueberry pie
is a healthier version of the usual sugar laden staple. We use nothing but fresh blueberries, honey, lemon juice, lemon zest with a touch of starch to hold our little piece of heaven together. This one crust version, is complete with mini me’s light wheat crust. For a sweet touch, she always puts a heart somewhere in our baking. Love. Love. Love.

Pasta Pomodoro!

My recent ventures to some local and not-so-local markets has had me  and mini me eating well ! A well fed body and heart is all we  really need. Check, I have both covered! I made sure to pick up some fresh pasta from a small family eatery this weekend. Me and mini me do roll our own pasta, but we need to really try to infuse our variety. These new flavors have us inspired!20140523-233333.jpg

This week, I experimented with a red pepper cappellini, spinach fettuccini, and garlic-chive spaghetti .. so many possibilities. These fresh rolled bundles balance perfectly together.  Like the yin and yang of love, the flavors complement and enhance the fabulous union!

The art of bringing out their uniqueness, without masking their qualities can be challenging. When I want to enhance and not cloak..I turn to my homemade lemon-olive oil. I use a rich extra virgin olive oil  and 6 meyer lemons to create an oil that quickly infuses flavor without overdoing it. I store bottles of it and use it for skin care and culinary exploits.

I cooked 6 roma tomatoes, 3 cloves of garlic, a shallot, sea salt, crushed red pepper and a handful of capers in about 4 tablespoons of the oil. Once the tomatoes started to cook down, I added 8 torn basil leaves and 1/4 cup of fresh Romano.  When mixed together, I used tongs to create little nests of each flavor.  With some simple grilled chicken and a lemon vinaigrette, it was heaven. Close to it anyway!
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Sassy Shrimp Scampi

 

There is nothing quite as bright as the hue of meyer lemons hanging over the Amalfi Coast. And every time I make our simple lemon basil shrimp, I feel like me and mini me have escaped to a land where cobalt blue meets canary yellow. We can dream, can’t we?

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The healing properties of lemon are innumerable, almost as innumerable as new love. This week, I’ve  been fighting a cold that is wreaking havoc on my mood and my nose, so I needed to call in the big guns !

I wandered through a small city market this weekend and found some beautiful meyer lemons, some ginger juice, incredible pastas, herbs and some fresh lettuce.

For the moment, I live in a landlocked town:( And I truly can’t stand it. I have always lived near the water or in pretty close proximity to a coast. It is challenging to find fresh seafood here. However, the city market was abound with well priced  fisherman stands and I made sure to stock up on some fresh shrimp.

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For our simple lemon basil shrimp, me and mini me used the juice of 3 meyer lemons, olive oil, sea salt, white pepper and oregeno. This is our basic marinade . It is important to let the shrimp sit in the marinade for at least two hours. Then we drain ig. We lay the shrimp in a baking dish lined with olive oil, and zest 1 lemon over the shrimp. We then chop three cloves of garlic in a bowl with a half cup of planko, two cubed tablespoons of butter and 5-7 torn basil leaves.  Take the dry mix and spread it evenly over the shrimp. We add crushed red pepper to taste  and some  shredded fontina. Simply cook it at 425 for 15 minutes until the shrimp is cooked through.

This is a light dish and is perfect with couscous and a bright spinach salad! Perfecto!

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In Love with a Lemon!

Lemons get a bad rap. A lemon lot is a lot of dilapidated cars, and a lover who is a bad lemon, well..is a bad lemon, rotten seeds and all. But these jewels of the Mediterranean come in all sorts of varieties, more sweet than sour. It may be the sentiment of the large yellow bulbs draped off of the Amalfi Coast that make my Italian heart swarm with pride, but even if you have never ventured to the coast, they deserve high-ranking in your kitchen and your lifestyle.

Mini me!
Mini me!

Not only are they beautiful but also abrasive, and both are imperative! They have strong antibacterial, antiviral, and immune-boosting powers. Lemons aid in digestion and this makes them a top choice for simple healthy drinks and dishes to help you slim down. Lemons contain citric acid, calcium, magnesium, vitamin C, flavonoids, pectin, and limonene–promoting immunity and fighting infection like a ninja!

Me and mini me use lemons around the house, as part of our beauty routine and in so many of our favorite dishes. Last week we made Phylicia’s Amalfi Plate. A lemon chicken with tarragon, some couscous and a simple lemon olive oil dressing.

We brown 4-5 chicken cutlets in lemon olive oil , seasoning both sides with sea salt and pepper. Remove them from the pan, cover with foil. Next, brown baby portabello mushrooms, garlic, shallot until the mushrooms are golden bulbs. Then simply juice 3 meyer lemons, add to the pan with 1/4 cup of chicken stock. Add some white wine if you have any around. Bring it to a boil, then reduce heat. Put the chicken back in the pan until cooked through. Add fresh tarragon and lower the heat. Then we added two tablespoons of cream, and the zest of two meyer lemons. We used our homemade lemon olive oil for a simple fresh spinach salad. Phylicia then mixed up some whole wheat couscous with two tablespoons of lemon juice, one teaspoon of olive oil. Simple, bright and good for your every part of you, heart and soul.

Mini Me's kitchen beginnings. :)
Mini Me’s kitchen beginnings. 🙂

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Lovely Lemoncello!!

 

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There wasn’t a better surprise this week than finally mastering this beauty. It was a sultry treat for a special night!! A little Lemoncello, a little ricotta.. And a yogurt frosting made, light, full of goodness and unforgettable!

Lighten Up: Carbonara Done Right!

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It’s been one of those weeks, where my body and mind need an overhaul. What better way than with the right food. When all else disappoints, carbonara and mini me do not.

We lightened up the traditional dish with whole grain pasta and vegetable stock. We browned some pancetta ( you can use American bacon but only a few pieces are needed) with shallots and garlic. Drain to a towel and put it back in the pan.

In the meantime I undercooked a pound of whole grain pasta. Make sure it is al dente because the starch will thicken the flavors. Take the pasta from the water in half the cooking time and add it to the pancetta mixture. Put the heat on medium. Use tongs to evenly distribute. Add sea salt, pepper and basil. Quickly add in two eggs making sure to keep the pasta moving as you mix.

Once it looks even, add in a cup of peas, 1/4 cup of cream and a good cup of Romano cheese. It will be thick. Add vegetable stock til your desired texture.
So simple and just the therapy I needed.

Here is mini me keeping our pasta moving!!!

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