Recipe Index (by Ingredients)

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Recipes that include lemon zest

Blue-Pear-Y Crumb Pie

Tuesday, January 6, 2009

I’ve been working on this recipe for a while, trying several variations. The hard part (at least for me) was that pears give off a lot more water than apples. This is finally a version worthy of your eyes and taste buds. It’s a simple fruit pie that can be made in winter months since it uses pears and dried blueberries.

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Raspberry Lemon Tarts

Saturday, November 22, 2008

This recipe is an adaptation of Blueberry Lemon Cream Tarts (from epicurious.com) and we really love them. The one downside is that the crusts are really crumbly and two out of four almost fell apart. I’m guessing that using organic graham crackers exacerbated the problem. I actually like the texture of the crumbly crust though, while Lon doesn’t. For me, it achieves a lightness and elegance. We both agree that ultimately, it’s a REALLY easy tart recipe that will impress your guests.

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Maple Pecan Sticky Buns

Thursday, November 6, 2008

For Carol’s election party, the theme was comfort food. After about 3 days of thought, I decided to make Maple Pecan Sticky Buns (found on epicurious.com). Now, these are pretty work intensive (and there’s a huge clean-up) so take a look at this process before you decide to make these.

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Hummus, Quinoa Tabbouleh, and Eggplant Caperberry Salad

Monday, September 1, 2008

As I mentioned in my previous post, I served Moroccan Spiced Chops with Pluot Sauce to Angie and Scott. You don’t think that’s all I served, do you? Of course not! Meals at our place are always feasts! With that we had Tzatziki (I’ve posted this recipe before), Hummus, Quinoa Tabbouleh, Eggplant Caperberry Salad, and fresh Pita. Here are the recipes to make your feast!

I can’t believe I’ve never posted a hummus recipe. If you have a food processor, it is so easy to make, you’ll never pay for store bought versions again. Take this recipe as a guideline, adjusting to your taste. My tahini (which we brought home from Greece) is super dark so here I use 1 tablespoon but you might need more. Keep in mind that the quality of your ingredients will make a big difference here, especially what olive oil you use.

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Strawberry Poppy Muffins

Tuesday, August 26, 2008

This is what happens when you think about food so much, your wires get crossed. I just picked up some strawberries from my local fruit guys and started thinking about a strawberry salad with poppy seed dressing. In the back of my mind, I had been thinking about mini-muffin tin, that hasn’t been used in months. I had been trying not to use it, afraid I would bore you all with my mini obsession. Somehow Strawberry Poppy Muffins popped into my head and here you have it. They are super light, a teeny bit tangy, with a nice crunch, and dangerous; I think I could eat all 34 at once.

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Asian Pear Beet Salad (with or without Feta)

Saturday, July 12, 2008

My friend Sheryl loves beets so I prepared some last time she came over. In a daring mood, I tried a pairing I had never seen or heard of before, beets with Asian pear. Hooray, it was a fabulous discovery and will forever be in my repertoire. I worked on a recipe and came up with a unique, refreshing, and eye-catching salad.

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Colorful Quinoa Salad and Skewers

Wednesday, April 30, 2008

Quinoa is a wonderful ingredient, that can be used as a substitute for rice or cous cous in most recipes. It is high in protein and has many health benefits. The best part is that it tastes good. I love it because it’s chewy and the mild flavor takes on any sauce or dressing well. In the Spring, I love colorful salads and Quinoa makes a lovely one.

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Roasted Eggplant and Red Pepper Salad

Wednesday, April 9, 2008

I’m trying really hard to eat lighter and this very low fat salad was great. It doesn’t taste like it’s missing the fat at all. Enjoy!

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Waffles are Really an Excuse to Eat Dessert as a Meal

Sunday, February 24, 2008

We had Caroline and Eddie over yesterday to break in our new waffle maker, the Villa Ware 2010 Uno Pro Belgian Gravity Waffler. It heats up quickly and makes good waffles even if you don’t follow instructions, Lon! It’s also easy to clean, mostly because not much sticks too it. I did spray it with PAM before heating it.

We made a standard flavored waffle so that we could go all out on the toppings. We had pure maple syrup, caramel sauce, a powdered sugar shaker, and sweet cream butter on hand. I made a raspberry sauce out of frozen raspberries that I thawed, sweetened, pureed, and strained. Next a Apricot Apple Compote:

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A Versatile Sauce for Fish

Sunday, August 26, 2007

We went to Chatham Square Restaurant Chatham Square Restaurantfor Dim Sum today. It was average for Chinatown Dim Sum, which has declined in the last few years. Dim Sum in Flushing is better. The good thing about any meal in Chinatown is that you get to do some great shopping afterwards. We picked up a 1 1/2 pound swordfish steak, along with lots of other goodies.

We grilled the swordfish steak (6 min on one side, 3-4 min on the other, here is a close-up) and I made a sauce that really impressed Lon. If you don’t like Swordfish, the sauce could easily be served on salmon, a fried fish (like Skate, Tilapia, Catfish, any…), or even Sea Scallops. It’s easy too! Just mix all of these ingredients together and spoon on top of fish.

This makes enough for 4 servings:

  • 1/2 lemon, zest and juice
  • 1 clove garlic, minced
  • 2 teaspoons capers
  • 1 teaspoon cumin
  • 2 tablespoons mayonnaise
  • 1 teaspoon whole grain mustard
  • 1 teaspoon olive oil
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