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(HealthNewsDigest.com) – Lemons are known for their tart and sour flavor, but as an ingredient, this citrus fruit is the perfect complement to both sweet and savory dishes. Another source of the lemon essence is lemon extract, which is an easy way to keep the lemon flavor on hand in your pantry. And don’t discount the lemon rind in your recipe! A dash of rind goes a long way and really adds that luscious lemon burst of flavor. Don’t limit lemon to only sweet treats as a touch of lemon adds the perfect accent to any recipe. Simply add lemon juice on your poultry and fish before cooking for healthy flavor in a flash. Sweet and savory, healthy and easy – lemons are the perfect trim and terrific ingredient to make your taste buds sing.
Lemon Pie: A classic favorite, turns into a luscious lemon creamy dessert by adding lemon juice and lemon rind.
Try using a gingersnap crust (I love ginger snaps) – complements the luscious lemon flavor.
1 medium-size lemon equals about 1 tablespoon lemon zest and 2 – 3 tablespoons lemon juice.
If using a lemon for zest and juice, grate zest first and then squeeze juice.
One cup of lemon juice has only 61 calories and no fat – and extremely high in Vitamin C and a good source of foliate and potassium.
Quick Lemon Blueberry Bread: Take advantage of lemon extract as a flavor enhancer in the bread and uses lemon juice in the glaze.
The lemon syrup soaks through this luscious bread, enhancing the flavor, and making it a lemon lover’s favorite.
Room-temperature lemons yield more juice than refrigerated; and microwaving them a few seconds before squeezing will help extract more juice.
Use your palm to roll lemon or lime around on the countertop a few times before squeezing.
Crunchy Fish with Lemon Sauce: An easy fish favorite, panko crumbs adds the perfect crunch to soak up the delectable lemon sauce.
Panko bread crumbs are found with regular bread crumbs at the grocery.
You can store the juice for longer than the whole lemon will stay fresh by squeezing the lemon and pouring its juice into an ice cube tray and freeze. Once they’re solid, transfer the lemon cubes into a freezer bag, where they will keep for several months. Each cube equals the juice of one medium lemon.
CHECK OUT:
Holly is the healthy Louisiana Chef! with Louisiana Seafood Celebration.
Holly’s Blog: http://thehealthycookingblog.com/
Holly’s monthly segment on This Week in Louisiana http://www.twilatv.org/
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