Thoughts on Stevia

I have been curious and and reluctant about Stevia, a natural zero calorie sweetener, for the past few years. The research has been very positive and many foreign countries have used it for years but I'm always leery to try something new.

I’ve been hearing of more and more people that are using it, including a neighbor of mine, so I decided to take the plunge and give it a try.

I purchased the 100% pure powder form from the company Wisdom Of The Ancients, Sweet Leaf. Amazon sells a 25 gram bottle for $9.83 (which is equal to 500 cups of sugar).

Stevia is sold 3 different ways due to help balance the negative aspects of the product. It is sold as 100% pure powder form, powder form sold with various fillers and a liquid concentrate. The first negative (and positive) aspect is it is extremely potent- 300 times sweeter than sugar (1/2 tsp. equals 1 cup of sugar). Just a little too much added to a recipe and it spoils the entire batch. To help make measuring easier, several companies have added bulking agents to dilute it a little. There is a lot of discussion on which fillers are safest but overall most believe if you are buying Stevia with a filler, by one with FOS (fructooligosaccharide) or fiber added.

The second problem with Stevia is if you use too much the final product will taste bitter. The liquid Stevia seems to have less of a bitter problem than the powder form. However the powdered form is more versatile and one can make their own liquid form from the pure powder.

I’ve done several experiments with it so far and have been very pleased with the results. It is easiest to add it to liquid drinks so you can taste and adjust the sweetness and baking is the most difficult because you can’t taste the results until it’s too late to adjust.

So far baked goods made with Stevia as its only sweetener have been challenging but baked goods with sugar cut in half and a little Stevia added have been fantastic.

I’m determined to find a few ways to reduce the amount of sugar we consume and cut our calories. I’m not a fan of aspartame as it acts as an excitotoxin in our bodies just like msg so I’m thrilled to find a great, natural alternative to experiment with.

I’ll start posting the recipes I’ve had success with shortly. If you want to learn more about Stevia and how to use it, Stevia by Rita DePuydt is a great book with some helpful tips and ideas.

Strawberry Yogurt Pops

Strawberry Yogurt Pops
http://savoryseasonings.blogspot.com/

1 LB strawberries (fresh or frozen), hulled
¼ cup sugar
1/2 TBSP lemon juice

2 cups yogurt, sweetened with sugar and vanilla to taste

Puree strawberries, sugar and lemon juice in a blender or food processor. Pour into a squeeze bottle or bowl, then set aside. If using plain yogurt, sweeten with sugar and vanilla then pour into a squeeze bottle or bowl.

Fill each popsicle mold with strawberry and yogurt mixes, alternately squeezing or spooning the mixtures into each mold to create a swirl pattern. Insert wooden sticks and freeze for at least 6 hours or until solidly frozen.

Remove molds from freezer and allow to soften for 5 minutes, then remove popsicles from molds. Serve immediately or wrap separately in plastic wrap and store in a bag in the freezer.



*****
If you don’t have squeeze bottles on hand, using a bowl and spoon will work just fine. Squeeze bottles are usually just over $1.00 at any super store (like Wal-Mart) or kitchen store. They are great to have around for dispensing syrup, dressings and sauces. I keep several of them on hand and use them often. Recipe inspired from Women’s Day magazine.

Butter Dip Breadsticks

Butter Dip Breadsticks
http://savoryseasonings.blogspot.com/

1/3 cup butter or butter blend

2 1/4 cup flour
3 TBSP sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 cup milk

Preheat oven to 400° F. While oven is preheating, place 1/3 cup butter in a 9x13 pan and place in oven and allow butter to melt. In a small mixing bowl combine dry ingredients, then mix in milk with a fork. On a flat surface, pat dough to 1/2 inch thick rectangle, then cut into 1 inch strips. Remove pan from oven. Dip strips of dough in butter coating both sides, then place in 9x13 pan. Bake for 20-25 minutes (check breadsticks at 20 minutes, then turn breadsticks over if tops are browning too much). Serve warm.

*****
These are the fastest breadsticks ever. The longest step is waiting for the oven to preheat! I admit, I enjoy yeast breads that have hours to rise and develop their flavor the best, but in a pinch these breadsticks are a good replacement when you are short on time. These are best served with a soup or sauce so you can have something to dip them in. Thanks to Dee Searle for this great recipe.

A look in my pantry

I have received a lot of requests asking what kinds of products I keep on hand. Here is a list of products/brands I have chosen based on their ingredients.

If you are wanting to take a second look at your pantry, a great starting point is to start reading labels and pick the brand that has the least amount of ingredients. There is a wide variety among brands with generic brand products generally having a “cleaner label.”

BAKING
All Purpose Flour, unbleached, no malted barley flour (Lehi Roller Mills, Pioneer Flour or Bob’s Red Mill)
Hard white wheat flour
Soft white wheat flour
Rolled Oats, Organic sold at health food stores
Quick Oats, Organic sold at health food stores
Corn Meal

Sugar, cane sugar, not beet sugar (C&H Brand)
Powdered sugar, cane sugar, not beet sugar (C&H Brand)
Brown sugar, cane sugar, not beet sugar (C&H Brand)
Honey
Molasses
Semi-sweet chocolate chips (Enjoy Life brand or Ghiradelli brand)

Dry active yeast, not rapid rise, not instant and not bread maker yeast
Baking soda
Baking powder
Cream of tartar
Arrowroot powder
Cocoa powder (Hershey’s brand)
Pure Vanilla Extract, not imitation(Kirkland Signature brand)
Organic apple cider vinegar
Organic balsamic vinegar
Organic red wine vinegar

Canola oil (attempting to eliminate this due to it being genetically modified)
Olive oil
Extra Virgin Olive oil
Sesame oil
Shortening, we use sparingly due to trans fats (Crisco brand)

SPICES/SEASONINGS
Look for seasonings sold as individual spices and make your own seasoning blends. Most prepackaged seasoning blend have added fillers and flavor enhancers.
Basil
Black pepper, ground and in pepper corns
Cardamom
Canning Salt or Sea Salt
Cayenne Garlic powder, not garlic salt
Chili powder, not taco seasoning and doesn’t have “spices” as an ingredient (McCormick Brand)
Cinnamon
Cloves
Coriander
Cumin
Curry (straight powder, not in the bricks or packages)
Dill
Ginger
Ground mustard
Italian Seasoning Herb Blend (McCormick Brand)
Marjoram
Nutmeg
Paprika
Rosemary
Sage
Tarragon
Thyme
White Pepper


PANTRY ITEMS
Organic peanut butter (Kirkland Signature or Skippy Brand)
Canned tomatoes, diced, pureed (Muir Glen Organic brand, it does contain Citric Acid)
Refried beans vegetarian or no-fat (generic brand )
Canned beans, black, pinto, kidney, red, garbanzo
Canned corn
Salsa (Newman’s Own Organic)
Canned tuna, in water and salt, no broth or protein (Kirkland Signature Costco Brand)
Canned chicken, in water and salt, no broth or protein (Wal-Mart Great Value Brand for Member’s Mark Sam’s Club Brand)
Canned pumpkin, not pie mix (Libby’s brand)
Unsweetened natural applesauce, no other ingredients or fillers besides applesauce
Rice, long grain, wild or brown, not Minute Rice
Pasta (Barilla Brand, white or whole grain)
Freeze dried fruits and vegetables (Honeyville Grain or Morning Moo’s Brand)
Newman’s Own Organic Mint O’s, similar to Oreo mint cookies
Rice Crunch Em’s Corn or Rice cereal
Strawberry Fields or Cinnamon Harvest Cereal (Kashi Brand)




REFRIGERATOR
Cream cheese, generic brands generally do not contain whey protein
Sour cream, whole real cream (Daisy or Knudsens brand)
Ketchup (Annie’s Naturals Organic Ketchup)
Mayonnaise, not Miracle Whip (Best foods brand, does contain spices on label)
Tabasco Sauce
Milk, no milk solids, not ultra-pasteurized (Winder Dairy, Mountain Valley or Kroger brand)
Half and Half or Heavy cream, not ultra-pasteurized ( (Winder Dairy brand)
Real Butter, not margarine or substitute (Kirkland Signature brand from Costco)
Eggs
Tillamook Colby Jack Cheese

FROZEN
Boneless Skinless Chicken Breasts, no natural broths (Kirkland Signature brand from Costco only has water and salt added. Harmon’s all natural brand)
Organic ground beef (Kroger brand that is butchered in house)
Pork, Harmon’s brand
Corn
Peas
Peas and carrots
Stir-fry vegetables, just vegetables, no sauces or spices added (Birds Eye brand)
Organic berries
Orange Juice (Kirkland Signature brand)

Buttery Olive Oil Spread

Buttery Olive Oil Spread
http://savoryseasonings.blogspot.com/

1/2 cup butter
1/4 cup pure olive oil

Beat butter in a food processor until softened, then gradually add the olive oil. When it is all completely blended, it will be quite pourable. Pour into a container with a lid, then store in the fridge. Use as a low saturated fat butter spread in place of margarine.

*****
Margarine is typically filled with flavor enhancers and coloring so we always cook with 100% butter or olive oil. I have always wanted a low saturated fat option for spreading on toast or waffles and thanks to the Australian Olive Association I finally found a great solution. This is easy to make, stores great in the fridge, spreads easily and still has the taste of butter. I love it.

I use pure olive oil for this recipe as extra virgin olive oil may overpower the buttery taste.

Hummus and Pita Bread

Hummus
http://savoryseasonings.blogspot.com/

1 (15 ounce) cans garbanzo beans
1/4 cup tahini (sesame seed paste)
3 TBSP lemon juice
2 small garlic cloves, chopped and pressed
1/2 tsp. ground cumin
Salt and pepper

Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/8 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more cumin, lemon juice, salt and pepper if necessary.

Pita Bread
http://savoryseasonings.blogspot.com/

1 1/8 cups warm water (110 degrees F)
1 1/2 tsp. active dry yeast
1 1/2 tsp. white sugar
1 TBSP canola oil
1 tsp. salt
1 cup whole wheat flour
1 1/2 cups all-purpose flour


Dissolve the yeast in the warm water. Stir in the sugar and allow yeast to proof for 5 minutes. Mix in oil, salt and 2 cups of the flour until well combined. Slowly add the last 1/2 cup of flour. Add only enough to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes). Turn on the oven to 500 F with your pizza stone on the bottom rack, if you don't have a stone you can invert a cookie sheet or use a piece of aluminum foil.

Punch down and divide dough into 8 pieces (I flatted the dough into a disk, then using a pizza cutter, I cut the dough into eight wedges).

Lightly flour counter top and rolling pin (I use then same wooden dowel that I use for tortillas) Roll out each piece into 6 inches wide circles, while sprinkling flour over the dough to keep it from sticking. Be careful to not over work at this point.

Place disks of dough on a floured wax paper, cover with a towel and let rise for 15-30 minutes. Carefully peel dough off wax paper and cook in over 4-5 minutes.

Immediately remove from the oven and wrap in wet towel (this makes them soft). Keep them in the towel until mostly cooled and then transfer to a plastic bag.


*****
These recipes are quick and easy and makes a great snack. Thanks to Rachel for the great Hummus recipe. Thanks to Malisa for the great Pita bread recipe.

Frijoles de Olla (Pot of Beans)

2 cups dried pinto beans
1 cup chicken stock
Water to cover the beans
1/2 head of garlic, peeled and coarsely chopped
2 tsp. chili powder
2 tsp. cumin
1/4 tsp. chili flakes
1 tsp. dried oregano
1 bay leaf
1/2 of an onion, coarsely chopped
1 jalapenos, minced
1 1/2 tsp salt, or to taste

Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Generously cover with water and allow soaking overnight.
Sometime the next day, rinse the beans then place beans in a stock pot. Add chicken stock and enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 1/2 hours.

After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery.

If you wish, remove 1/2 to 1 cup of beans, mash them or blend in a food processor, and return to the pot for a thicker liquid.

Serve warm. The beans keep for several days in the fridge and are even better reheated. Freezes well.

Refried Beans

1/4 cup oil
1 medium onion, diced
2 garlic cloves, minced
3 cups Frijoles de Olla or other cooked pinto beans, drained
1 cup liquid from beans or 1/2 cup cream

Heat oil in a heavy skillet. Stir in onion and garlic. Sauté until softened. Add drained beans and mash with a potato masher. Add the cream and liquid, while mashing, 1 tablespoon at a time until a smooth consistency is reached (you may not use all of the liquid). Continue to cook until beans become a thick paste. Stir often to prevent sticking.


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Beans are a staple in our home and I’ve used dozens of different recipes. This one is by far my favorite. It has great flavor and the final product is very versatile. I triple the batch and freeze in 2 cup proportions for quick nachos, burritos, or bean dip. Thanks to Michelle for this great recipe.

Sweet Orange Monkey Bread

Sweet Orange Monkey Bread (Makes one bundt pan)
http://savoryseasonings.blogspot.com/

1 cup half & half or milk
4 TBSP sugar
1 tsp. salt
4 1/2 tsp. dry active yeast
1 cup (2 sticks) butter
4 cups all purpose flour, sifted after measuring
1 Egg, beaten lightly

1 1/2 cups sugar
Rind from 2 oranges

With a TBSP of butter, grease the bundt pan well. Set aside. Scald the half & half (or milk), by bringing it to a boil (or near boil) and removing it from the heat.

When the mixture has partly cooled, no hotter than 120° F, and no cooler than 115° F, stir in the sugar and salt. Then sprinkle in the yeast on the warm cream. Allow the yeast 5 minutes or so to start bubbling – called, “proofing” the yeast.

While the cream is cooling, melt ½ cup butter in the microwave, then set aside. Also, measure, and then sift 4 cups of all purpose flour. Beat the egg as well.

When the cream has cooled to 100° F or below, pour it into a mixing bowl. Add the beaten egg and the 1/2 cup of melted butter. Add the sifted flour in stages, no more than one cup at a time, stirring to incorporate at each addition. You will have a very soft dough when all of the flour is added.

Turn the dough into a greased bowl. Cover the bowl with cling wrap and allow the bread to rise until doubled in volume.
Zest the rind from two oranges and mix with 2 cups of sugar, set aside.

When the dough has risen, turn it out onto a well floured board and, and stretch or roll into a disc or rectangle about 1/2 thick. If you roll, (a) roll gently so as not to knock out too much air; and (b) don’t forget to flour your pin so it doesn’t stick.

Use a knife or pizza cutter to cut the dough into 2" x 2" squares or diamonds. Melt the remaining ½ cup butter in a bowl large enough to dip the dough pieces. Set the bowl next to the greased bundt pan.

If some of your pieces are smaller than others, start with the smallest pieces. Dip them one by one in butter, then roll in the orange/sugar mixture and arrange evenly on the bottom of the pan. Then, dip the larger pieces, one by one, in butter, then in the orange/sugar mixture and arrange them in even layers, until all the dough is used. If there is any butter left over, pour it as evenly as possible over the dough. Cover the pan tightly with cling wrap.

Allow the dough to rise, until it reaches the wrap – about 30 minutes. Meanwhile, set a rack in the middle of the oven, and preheat the oven to 400° F.

Set the pan on the rack, and bake 25 to 30 minutes until the top of the bread is one shade darker than golden brown. Remove from the oven, allow to cool for about ten minutes, and turn out onto a plate. Serve warm.

*****
This dish is heavenly, just heavenly. Thanks to Boar D. Laze, the author of the forthcoming book, COOK FOOD GOOD: American Cooking and Technique beginners and Intermediates for the bread recipe. Boar D. Laze is an incredible cook and I’m greatly anticipating his cookbook as it focuses on truly understanding how to cook, not just how to follow a recipe. His recipes are incredible and this bread recipe will not disappoint. Boar D. Laze recommends making this as a Savory Monkey Bread (omit my addition of 1 1/2 cups of sugar and the orange rind) and serving it with barbecue. A perfect dish for dinner parties.

For those wanting to cook more from scratch and understand the how’s and why’s of the kitchen- watch for his book at bookstores. It will be a great asset for all home cooks.

Play Dough

Play Dough
http://savoryseasonings.blogspot.com/

Stir together in a pan:
2 cups all purpose flour
1 cup salt
4 tsp. cream of tartar

Add all at once to dry ingredients:
4 tsp. oil
2 cups water
Food coloring (optional)

Cook, stirring constantly with a wooden spoon, over medium heat until mixture forms a ball. It will be very lumpy. Remove from heat and knead until smooth. Allow to cool, then store in a ziplock bag.

****
This is the play dough recipe my mom made for us countless times while we were young- I love it. I have tried a few new recipes that have surfaced over the years but this one is still my favorite. It doesn’t dry out too quickly and doesn’t get slimy when stored.

Godfather's Streusel Dessert Pizza

Godfather's Streusel Dessert Pizza
http://savoryseasonings.blogspot.com/

Pizza dough
1 TBSP butter, melted (or 1 TBSP oil)
Cinnamon

Streusel (makes enough mix for 3 pizzas)
1/2 cup plus 1/3 cup bread flour
1/3 cup white sugar
1/8 cup brown sugar
2 TBSP solid shortening
2 TBSP cup oil

Icing
1/2 - 3/4 cup powdered sugar
1 TBSP water
1/2 tsp. vanilla

Mix together streusel ingredients with a pastry knife, then side aside.

To make pizza, pat dough into a 12 inch pie pan that has been sprayed with oil, then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with 1/2 - 3/4 cup streusel mix (freeze remaining streusel mix for another pizza). Bake at 460 F for 8 to 9 minutes depending on the thickness of the pizza. Cover with aluminum foil halfway through to keep streusel from burning. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of water until you have reached your desired thinness. When finished baking, top with icing in a circular pinwheel pattern. I usually ice the pizza with a sandwich bag with the end cut off.

*****
I have fond memories of eating the all you can eat buffet from the Godfather’s pizza chain growing up. We occasionally ate there as a family but it was also a common gathering place with friends. I’m always surprised at how taste is so tightly intertwined with memories. Even though it has been years, I still remember the taste of their famous streusel dessert pizza and I miss it. I found this recipe and it’s a great match. It’s a lighter version from the original as it has a lot less fat and oil. It’s perfect and we love it. What a great way to use any extra pizza dough! Thanks to Danny Beason for this great recipe.

Little Caesars Pizza Dough

Little Caesars Pizza Dough
http://savoryseasonings.blogspot.com/

1 1/4 (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)

Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).

Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight (or make this dough first thing in the morning and place in the fridge until dinner that evening).

3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).

45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).

15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.

*****
I’ve spent some time on the Pizzamaking forum where there are several dozen amazing chef’s who have dedicated an extraordinary amount of time perfecting pizza making at home. Some of their doughs take up to 7 days to make with a huge focus on temperature control and top quality ingredients. They are inspiring!

This recipe is from their site but is simple to use, forgiving and only takes a day to make without sacrificing on the flavor. It was designed to mimic the flavor of Little Caesars pizza using the same processing time as the restaurant along with the same cornerstone ingredients.

After trying this recipe, we no longer crave takeout pizza- this is SO much better (at least we think so)! Yeah!!!

I think the two secrets to great homemade pizza are finding the right dough and baking it on a hot stone (Fibrament sells a great stone with an outstanding reputation and a 10 year warranty against cracking). The benefit of baking it on a hot stone is it duplicates the professional brick ovens. The ceramic stone creates a light crispy crust by absorbing excess moisture and distributing the heat evenly and efficiently. The results are night and day compared to baking a pizza on a cookie sheet or cold stone. Give it a try, you’ll love it!

Thanks to Randy at the Pizzamaking forum for providing this excellent recipe!

Link for a red pizza sauce.
Link for a garlic buttery pizza sauce.

Little Caesars Pizza Sauce

Little Caesars Pizza Sauce
http://savoryseasonings.blogspot.com/

1 (15 oz.) can tomato puree
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. sugar
1/8 tsp. garlic powder
1/8 tsp. onion powder

Pre−mix the dry ingredients, mix, and set aside. In a small saucepan, combine sauce and spices. Over medium high heat, bring to a simmer. Makes 2 cups of sauce, enough for 2-3 12” pizzas. Freezes well.

*****
This sauce is simple to make and is our favorite. It's posted on several websites including the Pizzamaking forum, as copy cat recipe for the Little Caesars pizza sauce (with my adaption, removing the msg that is usually added). You can premix the spice blend to have on hand or make a single batch.

I don’t eat a lot of canned tomato products, but for this recipe along with other tomato puree recipes, I use Muir Glen Organic products.

Thai Chicken Satay

Thai Chicken Satay
http://savoryseasonings.blogspot.com/

2 TBSP creamy peanut butter
1/2 cup soy sauce or soy sauce substitute
1/2 cup lemon or lime juice
1 TBSP brown sugar
1-2 TBSP curry powder
2 cloves garlic, chopped
6 skinless, boneless chicken breast halves - cubed

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, and garlic. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours. Preheat a grill to high heat. Weave the chicken onto skewers, then grill for 5 minutes per side or sauté in a stainless steel frying pan. Serve with rice and vegetables.


*****
This meal is different from our traditional favorite meals but we really enjoy it, even my 18 month old loves this chicken! We’ve grilled and sautéed the chicken and prefer it sautéed as the chicken stays very moist and tender. It’s perfect with wild rice and steamed vegetables. Recipe adapted from Allrecipes and also featured on the recipe blog Good Eats 'n Sweet Treats.

Perfect Lemonade

Perfect Lemonade
http://savoryseasonings.blogspot.com/

1 cup water
1 cup sugar (can reduce to ¾ cup)
1 cup lemon juice from 4-6 lemons
3-4 cups cold water

Make a simple syrup by heating the water and sugar 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 and sliced lemons.

Recipe courtesy of http://www.elise.com.

Lemon and Lime Juice

Lemons or limes
Ice cube trays


Watch for lemons and limes to go on sale, when prices are the lowest of the season, buy a large quantity and juice them all. Juice can be frozen in ice cube trays, then transferred to Ziploc bags for later use (it is best to store the juice in a deep freeze). 1 ice cube = 1 TBSP of juice (or the juice of half a lime). A few favorite uses for lemon and lime juice are marinades, sauces, gravies, lemonade, salsa, avocado salsa, and savory lime chicken.

1 medium lemon = approximately 2 to 3 TBSP of lemon juice
1 medium lime = approximately 2 TBSP lime juice
1 medium orange = approximately 1/3 to 1/2 cup juice

*****
I purchased a $30.00 citrus juicer attachment for my Bosch mixer and use that for quickly juicing my lemons, limes and oranges. If you don’t have a juicer, you can always squeeze out the juice by hand. Room-temperature lemons, limes and oranges will yield more juice than those that are refrigerated. Use your palm to roll lemon, lime, or orange around on the counter top a few times before squeezing.