This is a recipe that came out of a book and, slightly altered, has persisted as a regular part of our family’s cooking repertoire. It’s a really good banana bread, and has a far, far better flavor than any banana bread mix available in supermarkets. Juice of 1 lemon3 very ripe bananas½ cup brown sugar½… Continue reading Banana Bread (Laurel’s Kitchen)
Tag: lemon juice
Chocolate Raspberry Cheesecake
2 3-ounce packages cream cheese, softened1 14-ounce can sweetened condensed milk1 egg3 tablespoons lemon juice1 teaspoon vanilla1 cup fresh or frozen raspberries1 6-ounce ready-made graham cracker pie crust2 ounces semi sweet chocolate morsels¼ cup whipping cream 1. Heat oven to 350°. With mixer, beat cream cheese until fluffy. Gradually, beat in sweetened condensed milk until… Continue reading Chocolate Raspberry Cheesecake
Buttery Yellow Citrus Cake
The recipe calls for frosting this layer cake with Lemony Whipped Cream Frosting. ¾ cup butter6 egg yolks2 2/3 cup all-purpose flour2 teaspoons baking powder¼ teaspoon baking soda1 2/3 cups sugar1 cup milk2 teaspoons finely shredded lemon zest or lime zest1 teaspoon finely shredded orange zest2 tablespoons lemon juice or lime juice2 tablespoons orange juice Lemony… Continue reading Buttery Yellow Citrus Cake
Cauliflower with Creamy Tahini Sauce
¼ cup tahini2-3 tablespoons lemon juice2-3 tablespoons water1 clove garlic, minced4 tablespoons chopped parsley½ teaspoon ground cumin¼ teaspoon salt1 small head of cauliflower1 large red bell pepper, diced½ cup water or stock In a small bowl combine tahini and 2 tablespoons lemon juice; stir well with whisk. Add 2 tablespoons of the water, stirring vigorously… Continue reading Cauliflower with Creamy Tahini Sauce
Moroccan Lentils with Couscous
The Japanese kombu seaweed marks this recipe is having some connection to a health-food store. It is an essential ingredient in making miso soup, and they say that it adds to the flavor of the sauce and makes the beans more digestible. I find it to be just as good when cooked with regular brown… Continue reading Moroccan Lentils with Couscous
Yellow Split Pea Dal (from “Laurel’s Kitchen”)
I made a lot of this stuff in college. It really does make a great sandwich! 1 ½ cups yellow split peas½ teaspoon salt3 cups vegetable stock or water2 tablespoons oil1 tablespoon black mustard seed½ green pepper1 onion1 teaspoon turmeric½ teaspoon curry powderjuice of one lemon Prepare peas by boiling them in salted vegetable stock… Continue reading Yellow Split Pea Dal (from “Laurel’s Kitchen”)
Horse Chow (Helen Nearing)
This recipe comes from Helen Nearing’s book, Living the Good Life. At the height (or the depth) of the Great Depression, they started homesteading in Vermont, trying to live simply and self-sufficiently. Some of the things they ate were idiosyncratic, to say the least. This Horse Chow makes a quick and nutritious breakfast, even though… Continue reading Horse Chow (Helen Nearing)
Mock-a-molé, or Green Pea “Guacamole”
Based on “mushy peas”, that they serve alongside Fish and Chips in the U.K. I came up with this for someone who’s a low-fat Vegan – avocados are too full of fat for her. 8 ounces dried split peas½ teaspoon baking sodajuice of 1 lemonjuice of 1 lime2 cloves garlic¼ teaspoon salt¼ teaspoon pepper½ of… Continue reading Mock-a-molé, or Green Pea “Guacamole”
Mom’s Potato Salad
My update of her salad uses drained yogurt instead of a second cup of mayo. 5 pounds new or red potatoes, scrubbed 1 cup drained yogurt (link to instructions) 1 cup mayonnaise juice of one or two lemons 1 small onion, chopped 1 bunch parsley, washed and chopped fine In a large pot of… Continue reading Mom’s Potato Salad
Baba Ghannouj
1 large eggplant¼ cup tahinijuice of one lemon2 tablespoons olive oil2 cloves garlic½ medium onion (optional)salt or tamari to tastepepper Cook eggplant allow to cool enough to handle. Slip off peel. Blend all ingredients together. Add salt and pepper to taste
Recipes out of the Blond Box 