LEMON SUBSTITUTE IN COOKING : LEMON SUBSTITUTE
LEMON SUBSTITUTE IN COOKING : VANCOUVER COOKING CLASSES : COOKING BEEF TENDERLOIN IN OVEN.
- Use or add in place of
- put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"
- utility(a): capable of substituting in any of several positions on a team; "a utility infielder"
- Act or serve as a substitute
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- gamboge: a strong yellow color
- A drink made from or flavored with lemon juice
- A yellow, oval citrus fruit with thick skin and fragrant, acidic juice
- The evergreen citrus tree that produces this fruit, widely cultivated in warm climates
- yellow oval fruit with juicy acidic flesh
- a small evergreen tree that originated in Asia but is widely cultivated for its fruit
"Lemon Sunlight" sounds like a great name for a band. Or more precisely a pop band from the 1970's.
My full creating images streak is not back. I think I need to be penned to a desk all day bored and day dreaming to make it happen again. Not sure it's worth it. So for now, the simple things in life.
This was a mid-break while making the recipe below. (I must warn you though, it took me about an hour and a half since most of the directions are in the recipe list. Damn you, recipe list!)
Heather's Quinoa Recipe
If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form.
a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.
Serves 4 - 6.
*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
German Apple Pancake
From 'Cooking Light' magazine I believe.
1/2 c flour
1/2 t baking powder
1 T white sugar (I used 1 1/2 t Stevia powder instead)
1/8 t salt (I used 1/2 t)
1/8 t nutmeg (I used cinnamon)
1 c of egg substitute (I used 4 whole eggs)
1 c fat-free milk (I used buttermilk)
2 T melted butter (I used 2 oz of apple sauce)
1 t vanilla extract
Plus I added:
2 t fresh lemon juice
1 t finely grated lemon rind
1/2 c granulated sugar (I used 1/4 c)
1/2 t ground cinnamon
1/2 grated whole nutmeg (didn't have it)
1 c thinly sliced Granny Apples (I used Pippin Apples and put probably two whole apples in there).
Lightly spoon and level flour. Combine flour and rest of dry ingredients for batter, stir with a mix to blend. Combine egg, milk, butter, vanilla.
Add egg mixture to flour mixture, stir with a whisk. Let stand 30 min.
Preheat oven to 425 F. To prepare apple mixture, coat bottom and sides of 10 inch oven proof pan (I used a brownie pan) with non-stick cooking spray (I didn't do this and it was a bit of a mistake). Combine 1/4 c sugar and nutmeg, and cinnamon. Sprinkle evenly over bottom of pan. Arrange apples in an even spokelike manner (I didn't do this). Sprinkle apples with remaining 1/4 c of sugar. Cover over medium heat 8 minutes of until mixture bubbles (didn't do this part either..the idea is to cook down your apples a little so they don't float up to the top, but I didn't really care, which is why I skipped it). Slowly pour batter in pan, over apples. Bake at 425 F for 15 min. Reduce oven temp to 375 F (do not remove pan), bake an additional 13 min or until center is set (doesn't feel runny anymore). Remove from oven. Carefully loosen pancake and with spatula and slide onto serving platter (be really careful cuz it can easily tear).
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