Fresh Lemon and Lime Replacements

I rarely have real lemons in my kitchen.  The idea of buying a lemon just to spritz some juice or zest into a dish has always been annoying to me.  I feel like I'm wasting either the zest or the juice...

I'll occasionally buy them to make my moms lemon meringue pie, or my lemon kitchen cleaner.  I'll freeze the juice in ice cube trays and add it to my honey whole wheat bread, but more often than not, I am lemon-less.  And I'm even worse with limes.

And just so we are clear, refrigerated lemon juice has a permanent home in my kitchen.  But it doesn't do justice when you need the boost you get from the tangy zest.  (And if you've never looked into purchasing dry zest, don't.  It is way too expensive.)

So today I'm sharing my two favorite ways for adding intense citrus flavor, without using real citrus.

(and these really are MY favorites - I'm not being compensated to write this post).

I was just telling my hairdresser about using essential oils in the kitchen and her reaction shocked me.  "Gross!  Doesn't it make everything oily?"

No.

It's not oily.

It's freaking amazing.

Lemon essential oil packs an insane amount of lemony goodness in each tiny drop.

Put two in a mug of warm water with a Tbsp. of honey for a wonderful lemon tea, perfect for soothing a sore throat.

Or use it as a substitute for lemon extract to perk up frostings and icings.

I'll add it to muffins and quick breads to intensify the flavor.

You can't go wrong here.

And, trust me on this one, lime essential oil does wonders with meat.  One of my all time favorite chicken marinades will never be made without 3-5 drops of lime essential oil again.

And you better believe I'm dropping in some lovely lime goodness every time I make this quinoa dish.

In fact, I don't even buy refrigerated lime juice anymore.  If a recipe calls for it, I replace the same amount with lemon juice, and add in 3-5 drops of lime essential oil.  A-mazing flavor. 

The process is really simple.  I don't have an exact "recipe", but basically, if the recipe calls for zest, I throw in 3-5 drops, give it a taste, and add one more from there if it needs a little extra.

Remember, this stuff is potent!  A little goes a long way.

My other favorite flavor booster: Classic Lemonade mix from Thrive Life

This lemon love affair happened completely by accident.  I had won a can of this stuff in a drawing, and, being purely water drinkers in our home, we'd had it sitting in the basement for months before breaking it open.  My 9 year olds' desire to have a lemonade stand one hot afternoon brought this out of the storage room and it has stayed in the pantry ever since.

It is a dry powder mix, designed to add water and sweetener to make lemonade.

It is TART.

It is POWERFULLY lemon.

It is the perfect zest replacement.

One teaspoon of this stuff will surpass any 'zest from one lemon' in any and all of your recipes.  Seriously, start with a tsp.  Its crazy strong.

I made two fantastic desserts with this (coming soon), and the flavor was incredible.

But don't stop there.  Some cracked pepper and a tiny dusting of this powder over fish... heavenly.

And of course, if your into that sort of thing, go ahead and make some lemonade.  It's decent.

The same company also carries limeade (seasonally - they'll stop offering it when summer is over).

These cans hold about 4 cups of powder and run for about $21.  That's a lot of lemon powdered goodness for the price.

You can order them online through the links above (and you can pick them up for free at their American Fork location if you are local), or they'll ship it to you. 

I hope this helps bring some citrus happiness into your kitchen!

How to Peel Garlic

I started using this quick kitchen tip a while ago and I love it!

I will use this technique on one or two heads of garlic at a time, and leave them peeled in a jar in the fridge.  They will last at least 2 weeks, and are much more convenient that having to smash and peel each individual clove.

How to Peel Garlic

From Martha Stewart

Clove(s) of garlic

Heavy glass bowl with lid

Take garlic cloves, one at a time, and place them tip side up on the counter.

Position a heavy glass bowl over the top and press down firmly, scrunching the entire head of garlic.

Scoop up entire head of garlic and place in the bowl.

Put the lid on and shake vigorously for about 30 seconds.

Take off the lid and sift through to find your perfectly peeled cloves!

Refrigerate, covered, for up to 2 weeks.

Home Made Baby Food

This is another post that contains more of a method, rather than a recipe.  I've seen stuff like this floating around pinterest, so there is obviously a need for it somewhere.

Though I am out of the baby food stage, I have been through 3 kids and have used this method for making my own baby food each time around, and I have loved it.  Healthier and cheaper than purchasing those expensive little jars, and with a few seconds in the microwave it is easy to mix up your own concoctions.  

I've also included a list of my favorite foods to use.

Home Made Baby Food

For vegetables, remove skins and rough chop.
Steam and boil until cooked and tender.

For fruit, remove stems, if applicable, and rough chop.

Puree individual foods until smooth.

Pour into ice cube trays.

Freeze.

Relocate to freezer bags/containers.

I love those little ice cube trays I found at Target for $1.  I bought them specifically for making baby food.  They are about 1 Tbsp. each, the perfect size to mix and match different meals.

Here is a list of my favorite baby foods:

Vegetables

sweet potato

acorn squash

butternut squash
spaghetti squash

carrots
peas
onions
parsnips

I've found that these vegetables don't puree as well, but are good to use when trying to add in different textures:

broccoli

green beans

cauliflower

corn

These vegetables don't have to be cooked first, just add water if needed to puree:

spinach
kale
zucchini
summer squash

Fruits

strawberries

blueberries

blackberries

raspberries

banana

peach

pear

avocado

apricot

cherries (diarrea alert)

mango (can be stringy)

plum (cook first)

I also used home made grape juice or apple juice to thin out other foods and to add sweetness.  This also works well with pureed melons.

Meats

I love using canned meats, they are very tender and puree the best.

roast beef

chicken
pork

fish

Grains

Fully cook grains according to package directions before pureeing.  Add water/broth as needed.

oats

quinoa

rice (adds some texture)
barley (texture)

pasta (Acine de Peppe is perfect for texture - no pureeing required)

millet (perfect texture - no pureeing needed)

Other
Yogurt
Beans (black/pinto, etc.)

I will also puree full meals and freeze for when the baby gets older and more advanced with food.  Soups, stews, and casseroles always work pretty well.

Microwave Corn on the Cob

My husband showed me a link on how to cook corn on the cob in the microwave, so I had to try it.

It is by far the easiest way to prepare it fresh on the cob, AND, the very best part is that it comes out entirely silk free!

Microwave Corn on the Cob

Place corn, un-husked, in microwave.

Microwave approximately 4 minutes per ear of corn.

Remove hot corn from microwave and cut in half at the bottom end of the ear.

Make sure you cut through corn, not just the stem end, like the picture below.

 Once bottom end is cut, grab the husk and silk at the top,

and gently pull up to remove it.

All of the silk will come off with the husk, and you will be left with a perfectly cooked and ready to eat ear of corn!

 Easy peasy!  Enjoy!

Toasted Almonds

Toasting almonds brings out the natural oils in the nuts, resulting in a deeper color and a richer flavor.

I like to toast them in large batches, throw them in a ziplock bag, and place them in the freezer.  That way I have them ready to use whenever, and don't have to take the time to do small amounts for each recipe needed.

Toasted Almonds

Set oven to 350.

Spread almonds on an ungreased cookie sheet, in a single layer.

Put in oven for 10-15 minutes, stirring occassionally, until lightly toasted.

Cool completely and store in an airtight container.

Caramelized Onions

For all onion lovers like me, this is a must have recipe.

Caramelized Onions

1 Tbsp. butter

1 Tbsp. extra virgin olive oil

4 large onions (preferably sweet onions)

kosher salt

Melt butter and oil in a skillet over medium heat.

Peel onions and cut in half.

Slice each half into strips.

Separate onions as you spread them into the pan.

Toss to coat all onions with butter/oil mixture.

Turn heat down to medium-low.

Sprinkle with kosher salt, to taste.

Continue cooking and stirring occasionally until onions are soft with an amber color, about 40 minutes.

Additional butter/oil may be added to the pan to keep them from sticking to the bottom.

These are absolutely wonderful on oh so many things.  Like pizza, or burgers, or steak.  And sandwiches, pitas, mixed veggies, roast beef, etc. etc.  Possibilities are pretty much endless here.  And if you are a freak like me, you'll sneak a few just plain.

Roasted Red Bell Peppers

Roasting your own red bell peppers is completely easy and well worth the added flavor from what you can get in a jar.

Roasted Red Bell Peppers

Rinse bell peppers.

Place under broiler, on grill, or over an open flame until skin begins to blacken and blister.

Turn peppers occasionally to blacken all sides.

 

Place hot peppers in a glass bowl and cover with seran wrap (you can also put them in a brown paper bag and fold down the opening).

Let sit for 10 minutes.

Remove peppers and cut in half.

Remove seeds, ribs and stem.

Peel off skin (should come away easily).

And that's it!
You should be left with the deliciously flavored flesh (just be sure not to rinse off in water - that will get rid of some of the great smoky flavor.

Equivalency Charts

Here is another list of helpful information.

These equivalency charts cover the basics on Measurements, Can Contents, Oven Charts, and Food Conversion.

You're Welcome!

Measurements
Recipe Abbreviations		Dry Measure Conversions (tsp / Tbsp / Cup)		Liquid Measure Conversions (fl. oz. / c. / pt. / qt. / gal.
Teaspoon………………………t or tsp		3 tsp…………….………1 Tbsp.		1 fl. oz………………………1/8 c.
Tablespoon……..T, Tbl, Tbs, or Tbsp		2 Tbsp……………………1/8 cup		2 fl. oz………………………….¼ c.
Cup……………………………c or C		4 Tbsp………………….1/4 cup		4 fl. oz = ½ c. = ¼ pt.
Ounce………………………………oz.		5 Tbsp. + 1 tsp………….1/3 cup		8 fl. oz. = 1 cup = ½ pint. = ¼ quart
Pint…………………………………pt		8 Tbsp……………………1/2 cup		16 fl. oz. = 2 cups = 1 pint = ½ quart
Quart……………...…………………qt		10 Tbsp………………….5/8 cup		32 fl. oz = 4 cups = 2 pt. = 1 qt. = ¼ gal
Gallon………………………………gal		10 Tbsp + 2 tsp…..……2/3 cup		64 fl. oz. = 8 c = 4 pt = 2 qt = ½ gal
Fluid………………………………..fl		12 Tbsp………………...3/4 cup		128 fl. oz. = 16 c = 8 pt = 4 qt = 1 gal
Pound………………………..lb or #		14 Tbsp……………..……7/8 cup
Square……………………………..sq		16 Tbsp……………………1 cup
Package………………………….pkg

Contents of Cans
Size……………………….Average Contents		Size…………………...Average Contents
8 oz………………………………………………………1 cup		No. 2 ½ square (31 oz.)……….………………3 ½ cups
Picnic (10 ½ - 12 oz.)………………………………1 ¼ cups		No. 3………………………………………………..4 cups
12 oz vacuum………………...………………………1 ½ cups		No. 3 squat…………………….………………2 ¾ cups
No. 1 (11 oz.)…….…………………………………1 1/3 cups		No. 5…………………………………...………7 1/3 cups
No. 1 tall (16oz.)………………………………………2 cups		No. 300 (14-16 oz.)……………………………..1 ¾ cups
No. 1 square (16oz.)……………………………………2 cups		No. 303 (16-17 oz.)………………………………...2 cups
No. 2 (1 lb. 4 oz. OR 1 pt. 2 fl. oz.)………………..2 ½ cups		No. 10………………………………………...12-13 cups
No. 2 ½ (1 lb. 13 oz.)…………………...…..………3 ½ cups

Oven Chart
Very Slow		Slow Oven		Moderate		Medium Hot		Hot Oven		Very Hot
250o – 300oF		300o – 325oF		325o – 375oF		275o – 400oF		400o – 450oF		450o – 500oF

Food Conversion / Equivalent
Milk, Cheese and Eggs			Fruits
1 c. unwhipped cream………………………2 c. whipped			1 lb. whole dates……………………1 ½ c. pitted and cut
1 lb. shredded cheddar cheese…………………..4 cups			3 medium bananas……………………………1 cup mashed
¼ lb. Bleu Cheese…………………………………..1 cup			8 medium peaches………………………………..4 c. sliced
1 egg…………………………………………2 egg whites			4 medium apples………………………………….4 c. sliced
1 c. eggs………………………………..5-6 medium eggs			1 pt. strawberries………………………………..2 c. sliced
1 c. egg whites………………………..7-10 medium eggs			1 lb. un-pitted dates…………………………………..1 ¾ c.
1 c. egg yolks…………………………12–14 medium eggs			1 lb. pitted dates………………………………………2 ½ c.
			1 lb. raisins…………………………………………2 ½ - 3 c.
			1 lb. rhubarb…………………………………………2 c. cut
Flours			Oats
1 lb. all-purpose…………………………………………4 c.			1 lb. oatmeal…………………………………………2 2/3 c.
1 lb. cake………………………………………………4 ¾ c.			1 lb. rolled oats……………………………………….4 ¾ c.
1 lb. pastry or graham………………………………..4 ½ c.
Sugars and Sweeteners			Candy and Nuts
1 lb. granulated sugar………………………2 – 2 ¼ cups			6 oz. chocolate chips……………………………approx. 1 c.
1 lb. confectioners (powdered) sugar………3 ½ -4 cups			10 miniature marshmallows…………1 large marshmallow
1 lb. brown sugar…………………….2 – 2 1/3 c. packed			1 c. miniature marshmallows………10 large marshmallows
1 lb. cocoa……………………………………………….4 c.			1 lb. whole walnuts……………………….1 ½ - 1 ¾ c. nuts
1 oz. chocolate……………………………………….1 sq.			1 lb. nuts………………………………approx. 4 c. chopped
Butter and Fat			Juices and Jellies
1 lb. shortening…………………………………2 – 2 1/3 c.			1 orange……………………………………1/3 – ½ c. juice
1 lb. butter…………………………………..2 c. or 4 cubes			1 lemon…………………………………………3 Tbsp. juice
			9 oz. jar jelly or jam……………………………..approx. 1 c.
Spices / Seasonings			Crumbs
1 whole bay leaf…………………………..¼ tsp. crushed			4 slices bread……………………………………1 c. crumbs
1 cube bouillon………………..1 tsp. powdered bouillon			28 saltine crackers………………………………1 c. crumbs
¼ c. fresh chopped mint……………………1 Tbsp. dried			14 square graham crackers……………………1 c. crumbs
Garlic clove………………………..1/8 tsp. garlic powder			22 vanilla wafers………………………………1 c. crumbs
½ tsp. raw ginger………………..1/8 tsp. ginger powder			3 c. dry corn flakes…………………………1 c. crushed
Herbs (any) 1 tsp. dried…………………….1 Tbsp. fresh
3 Dill heads……1 Tbsp. dried dill seed or weed or 3 Tbsp. fresh
Dried Vegetables			Pasta
1 Tbsp. dried Bell Pepper……….3 Tbsp. chopped fresh			4 oz. (1 ½ - 2 cups) uncooked noodles………2 c. cooked
1 small fresh onion………1 Tbsp. instant minced onion			7 oz. spaghetti…………………………………4 c. cooked
			4 oz. (1 – 1 ¼ cups) raw macaroni…..............2 ¼ c. cooked