Wax on, wax off.............
Lemon are often waxed so scrub the peel thoroughly under hot water to remove wax before zesting/ grating.
Showing posts with label Citrus. Show all posts
Showing posts with label Citrus. Show all posts
Sunday, June 9, 2019
Saturday, June 8, 2019
Kitchen Hint of the Day!
Roll citrus to get more juice out............
To get the most juice out of your citrus, roll it on a cutting board before slicing in.
To get the most juice out of your citrus, roll it on a cutting board before slicing in.
Tuesday, February 26, 2019
Kitchen Hint of the Day!
Add a little vitamin C..........
Citruses are a natural taste enhancer and a good way to add a zest of vitamin C in your diet. For example, you can garnish your veggie rices or quinoa pilafs with a lemon slice; and your Thai or Vietnamese soups and chili sin carne with lime.
Citruses are a natural taste enhancer and a good way to add a zest of vitamin C in your diet. For example, you can garnish your veggie rices or quinoa pilafs with a lemon slice; and your Thai or Vietnamese soups and chili sin carne with lime.
Monday, January 7, 2019
Kitchen Hint of the Day!
Grab a Lemon or Lime..........
Citruses are a natural taste enhancer and a good way to add a zest of vitamin C in your diet. You can garnish your veggie rices or quinoa pilaffs with a lemon slice; and that Thai or Vietnamese soups and chilli with lime. Zest it up!
Citruses are a natural taste enhancer and a good way to add a zest of vitamin C in your diet. You can garnish your veggie rices or quinoa pilaffs with a lemon slice; and that Thai or Vietnamese soups and chilli with lime. Zest it up!
Saturday, September 22, 2018
Kitchen Hint of the Day!
Lemons and Limes...........
When buying lemons or limes remember that lemons will have no green to them and limes will have no yellow. Make sure the fruits are firm and not spongy. Also bruise free! Pucker up and enjoy!
When buying lemons or limes remember that lemons will have no green to them and limes will have no yellow. Make sure the fruits are firm and not spongy. Also bruise free! Pucker up and enjoy!
Saturday, June 30, 2018
Diabetes-Friendly Fruit Salad Recipes
From the Diabetic Living Online website its Diabetes-Friendly Fruit Salad Recipes. Find recipes like; Fresh Fruit with Citrus Mint Dressing, Grilled Gingered-Melon Kabobs, and Marinated Melon. Find these Recipes and many more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/
Diabetes-Friendly Fruit Salad Recipes
Sweet and juicy berries, melons, and citrus fruits combine in our favorite fruit salad recipes. These fruity and fun recipes make refreshing sides and sweet desserts--perfect for warm summer days!
Fresh Fruit with Citrus Mint Dressing
Pineapple, strawberries, kiwifruit, and mango combine for a fantastic fruit salad. The tangy dressing is made with orange juice, honey, and fresh mint
Tip: Make a luscious smoothie from any leftover fruit by blending it with low-fat vanilla yogurt.......
Grilled Gingered-Melon Kabobs
These fruit-salads-on-skewers are great for summer grill-outs.
Tip: Other varieties of melon, such as Persian or crenshaw, also taste terrific in these gingered skewers.............
Marinated Melon
These low-fat, low-calorie melon balls get a fun and flavorful zip from a bit of white balsamic vinegar in berry-flavor sparkling water............
* Click the link below to get all the Diabetes-Friendly Fruit Salad Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/diabetes-friendly-fruit-salad-recipes
Diabetes-Friendly Fruit Salad Recipes
Fresh Fruit with Citrus Mint Dressing
Pineapple, strawberries, kiwifruit, and mango combine for a fantastic fruit salad. The tangy dressing is made with orange juice, honey, and fresh mint
Tip: Make a luscious smoothie from any leftover fruit by blending it with low-fat vanilla yogurt.......
Grilled Gingered-Melon Kabobs
These fruit-salads-on-skewers are great for summer grill-outs.
Tip: Other varieties of melon, such as Persian or crenshaw, also taste terrific in these gingered skewers.............
Marinated Melon
These low-fat, low-calorie melon balls get a fun and flavorful zip from a bit of white balsamic vinegar in berry-flavor sparkling water............
* Click the link below to get all the Diabetes-Friendly Fruit Salad Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/diabetes-friendly-fruit-salad-recipes
Monday, February 12, 2018
Kitchen Hint of the Day!
Lemons.........
Lemons will stay fresh for up to three months if you store them in a bowl of water in the fridge. Just change the water every week.
Lemons will stay fresh for up to three months if you store them in a bowl of water in the fridge. Just change the water every week.
Thursday, November 23, 2017
Kitchen Hint of the Day!
Lemons.................
Lemons will stay fresh up to three months if you store them in a bowl of water in the fridge. Just change the water every week.
Lemons will stay fresh up to three months if you store them in a bowl of water in the fridge. Just change the water every week.
Thursday, July 6, 2017
Kitchen Hint of the Day!
To store Citrus.......
To store citrus or hard fruits for longer than a week, wipe each fruit dry, and wrap in newspaper. Pack in a plastic bag or box, and store in a cool dry space,
To store citrus or hard fruits for longer than a week, wipe each fruit dry, and wrap in newspaper. Pack in a plastic bag or box, and store in a cool dry space,
Saturday, June 10, 2017
Kitchen Hint of the Day!
When given Lemons......
Lemons will stay fresh for up to 3 months if you store them in a bowl of water in the fridge. Just change the water every week.
Lemons will stay fresh for up to 3 months if you store them in a bowl of water in the fridge. Just change the water every week.
Sunday, November 13, 2016
Kitchen Hint of the Day!
Long live Lemons....
Lemons will stay fresh for up to three months if you store them in a bowl of water in the fridge. Just change the water every week.
Lemons will stay fresh for up to three months if you store them in a bowl of water in the fridge. Just change the water every week.
Monday, September 5, 2016
One of America's Favorites - Orange Juice
Orange juice is the liquid extract of the fruit of the orange tree, extracted by squeezing oranges.
Commercial orange juice with a long shelf life is made by drying and later re-hydrating the juice, or by concentrating the juice and later adding water to the concentrate. Prior to drying, the juice may also be pasteurized and oxygen removed from it, necessitating the later addition of a flavor pack, generally made from orange products. Orange juice is known for its health benefits, particularly its high concentration of vitamin C. It comes in several different varieties, including blood orange. In American English, the beverage name may be abbreviated as "OJ".
Due to the importance of oranges to the economy of the state of Florida, "the juice obtained from mature oranges of the species Citrus sinensis and hybrids thereof" was adopted as the official beverage of Florida in 1967. Orange juice (along with grapefruit juice) is offered to every visitor at each of the state's five Florida Welcome Centers.
A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin
C (>100% RDI). It has 20.8 g of sugars and has 112 Calories. It also supplies potassium, thiamin, and folate.
Citrus juices contain flavonoids (especially in the pulp) that may have health benefits. Orange juice is also a source of the antioxidant hesperidin. Because of its citric acid content, orange juice is acidic, with a typical pH of around 3.5.
Commercial squeezed orange juice is pasteurized and filtered before being evaporated under vacuum and heat. After removal of most of the water, this concentrated juice, about 65% sugar by weight, is then stored at about 10 °F (−12 °C). Essences, Vitamin C, and oils extracted during the vacuum concentration process may be added back to restore flavor and nutrition (see below).
When water is added to freshly thawed concentrated orange juice, it is said to be reconstituted.
The product was developed in 1948 at the University of Florida's Citrus Research and Education Center. Since, it has emerged as a commodity product, and futures contracts have traded in New York since 1966. Options on FCOJ were introduced in 1985. From the late 1950s to the mid-1980s, the product had the greatest orange juice market share, but not-from-concentrate juices surpassed FCOJ in the 1980s.
Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate". Just as "from concentrate" processing, most "not from concentrate" processing reduces the natural flavor from the juice. The largest producers of "not from concentrate" use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year.
Removing the oxygen also strips out flavor-providing compounds, and so manufactures add a flavor pack in the final step, which Cooks Illustrated magazine describes as containing "highly engineered additives." Flavor pack formulas vary by region, because consumers in different parts of the world have different preferences related to sweetness, freshness and acidity. According to the citrus industry, the Food and Drug Administration does not require the contents of flavor packs to be detailed on a product's packaging.
One common component of flavor packs is ethyl butyrate, a natural aroma that people associate with freshness, and which is removed from juice during pasteurization and storage. Cooks Illustrated sent juice samples to independent laboratories, and found that while fresh-squeezed juice naturally contained about 1.19 milligrams of ethyl butyrate per liter, juice that had been commercially processed had levels as high as 8.53 milligrams per liter.
A small fraction of fresh orange juice is canned. Canned orange juice retains Vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice.
Fresh-squeezed, unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to pasteurization. Fresh squeezed orange juice has a typical shelf life of 12 days.
In the U.S., the major orange juice brand is Tropicana Products (owned by PepsiCo Inc.), which possesses nearly 65% of the market share. Tropicana also has a large presence in Latin America, Europe, and Central Asia. Competing products include Minute Maid (of The Coca-Cola Company) and Florida's Natural (a Florida-based agricultural cooperative that differentiates itself from the competition by being locally owned and using only Florida grown oranges; Tropicana and Simply Orange use a mixture of domestic and foreign stock). In Australia, Daily Juice (owned by National Foods) is a major brand of partially fresh, partially preserved, orange juice.
In the United Kingdom, major orange juice brands include Del Monte and Princes.
Common orange juice is made from the sweet orange. Different cultivars (e.g., Valencia, Hamlin)
have different properties, and a producer may mix cultivar juices to get a desired taste. Orange juice usually varies between shades of orange and yellow, although some ruby red or blood orange varieties are a reddish-orange or even pinkish. This is due to different pigmentation in ruby red oranges.
The blood orange is a mutant of the sweet orange. Blood orange juice is popular in Italy, but may be hard to find elsewhere. The Mandarin orange and varieties clementine and tangerine, are good for juice, and are often used for sparkling juice drinks.
Recently, many brands of organic orange juices have become available on the market.
 |
| A glass of pulp-free orange juice |
Commercial orange juice with a long shelf life is made by drying and later re-hydrating the juice, or by concentrating the juice and later adding water to the concentrate. Prior to drying, the juice may also be pasteurized and oxygen removed from it, necessitating the later addition of a flavor pack, generally made from orange products. Orange juice is known for its health benefits, particularly its high concentration of vitamin C. It comes in several different varieties, including blood orange. In American English, the beverage name may be abbreviated as "OJ".
Due to the importance of oranges to the economy of the state of Florida, "the juice obtained from mature oranges of the species Citrus sinensis and hybrids thereof" was adopted as the official beverage of Florida in 1967. Orange juice (along with grapefruit juice) is offered to every visitor at each of the state's five Florida Welcome Centers.
A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin
 |
| Nutritional value per 248 g (1 cup) |
Citrus juices contain flavonoids (especially in the pulp) that may have health benefits. Orange juice is also a source of the antioxidant hesperidin. Because of its citric acid content, orange juice is acidic, with a typical pH of around 3.5.
Commercial squeezed orange juice is pasteurized and filtered before being evaporated under vacuum and heat. After removal of most of the water, this concentrated juice, about 65% sugar by weight, is then stored at about 10 °F (−12 °C). Essences, Vitamin C, and oils extracted during the vacuum concentration process may be added back to restore flavor and nutrition (see below).
When water is added to freshly thawed concentrated orange juice, it is said to be reconstituted.
The product was developed in 1948 at the University of Florida's Citrus Research and Education Center. Since, it has emerged as a commodity product, and futures contracts have traded in New York since 1966. Options on FCOJ were introduced in 1985. From the late 1950s to the mid-1980s, the product had the greatest orange juice market share, but not-from-concentrate juices surpassed FCOJ in the 1980s.
Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate". Just as "from concentrate" processing, most "not from concentrate" processing reduces the natural flavor from the juice. The largest producers of "not from concentrate" use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year.
Removing the oxygen also strips out flavor-providing compounds, and so manufactures add a flavor pack in the final step, which Cooks Illustrated magazine describes as containing "highly engineered additives." Flavor pack formulas vary by region, because consumers in different parts of the world have different preferences related to sweetness, freshness and acidity. According to the citrus industry, the Food and Drug Administration does not require the contents of flavor packs to be detailed on a product's packaging.
One common component of flavor packs is ethyl butyrate, a natural aroma that people associate with freshness, and which is removed from juice during pasteurization and storage. Cooks Illustrated sent juice samples to independent laboratories, and found that while fresh-squeezed juice naturally contained about 1.19 milligrams of ethyl butyrate per liter, juice that had been commercially processed had levels as high as 8.53 milligrams per liter.
A small fraction of fresh orange juice is canned. Canned orange juice retains Vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice.
Fresh-squeezed, unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to pasteurization. Fresh squeezed orange juice has a typical shelf life of 12 days.
In the U.S., the major orange juice brand is Tropicana Products (owned by PepsiCo Inc.), which possesses nearly 65% of the market share. Tropicana also has a large presence in Latin America, Europe, and Central Asia. Competing products include Minute Maid (of The Coca-Cola Company) and Florida's Natural (a Florida-based agricultural cooperative that differentiates itself from the competition by being locally owned and using only Florida grown oranges; Tropicana and Simply Orange use a mixture of domestic and foreign stock). In Australia, Daily Juice (owned by National Foods) is a major brand of partially fresh, partially preserved, orange juice.
In the United Kingdom, major orange juice brands include Del Monte and Princes.
Common orange juice is made from the sweet orange. Different cultivars (e.g., Valencia, Hamlin)
 |
| A glass of blood orange juice |
The blood orange is a mutant of the sweet orange. Blood orange juice is popular in Italy, but may be hard to find elsewhere. The Mandarin orange and varieties clementine and tangerine, are good for juice, and are often used for sparkling juice drinks.
Recently, many brands of organic orange juices have become available on the market.
Tuesday, June 17, 2014
From the EatingWell website it's their Top 50 Recipes for Summer! I left the link to see them all at the end of the post.
Full of the season's best produce, our top 50 recipes for summer are perfect for picnics and potlucks.
Whether you’re making a side dish to share at a summer picnic or a no-fuss, easy dinner for a hot summer’s night, our top 50 recipes for summer are perfect recipes to make throughout the summer months. Our best recipes for summer feature lots of healthy fruits and vegetables, including tomatoes, corn, zucchini, blueberries, peaches and more. Try our Baked Parmesan Tomatoes for an easy side dish or Zucchini Rice Casserole for a crowd-pleasing dish to share.
Baked Parmesan Tomatoes
A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread...
Zucchini Rice Casserole
We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.....
Grilled Corn Salad with Black Beans & Rice
Southwestern flavors star in this potluck-perfect salad.....
* Click the link below to get all 50 Recipes for Summer
http://www.eatingwell.com/recipes_menus/recipe_slideshows/our_top_50_recipes_for_summer?sssdmh=dm17.740849&utm_source=EWTWNL&esrc=nwewtw060314
Full of the season's best produce, our top 50 recipes for summer are perfect for picnics and potlucks.
Whether you’re making a side dish to share at a summer picnic or a no-fuss, easy dinner for a hot summer’s night, our top 50 recipes for summer are perfect recipes to make throughout the summer months. Our best recipes for summer feature lots of healthy fruits and vegetables, including tomatoes, corn, zucchini, blueberries, peaches and more. Try our Baked Parmesan Tomatoes for an easy side dish or Zucchini Rice Casserole for a crowd-pleasing dish to share.
Baked Parmesan Tomatoes
A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread...
Zucchini Rice Casserole
We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.....
Grilled Corn Salad with Black Beans & Rice
Southwestern flavors star in this potluck-perfect salad.....
* Click the link below to get all 50 Recipes for Summer
http://www.eatingwell.com/recipes_menus/recipe_slideshows/our_top_50_recipes_for_summer?sssdmh=dm17.740849&utm_source=EWTWNL&esrc=nwewtw060314
Thursday, May 22, 2014
Healthy Chopped Salad Recipes
Jazz up your salads with these Healthy Chopped Salad Recipes. It's all from the EatingWell web site.
Healthy Chopped Salad Recipes
Fresh and flavorful ideas for chopped salad.
Chopped salads are the perfect way to enjoy a salad: each forkful has a snippet of all the ingredients. These healthy chopped salads are loaded with greens, vegetables, lean protein, nuts and seeds and tossed with flavorful dressings, making super-satisfying salad recipes enjoyable for all.
Grilled Chicken & Nectarine Chopped Salad
For a more elegant presentation, arrange the ingredients for this main-course chicken and nectarine salad recipe separately on a large serving platter instead of combining them in a large bowl. Drizzle with the honey-dijon dressing just before serving.....
Apple, Carrot & Cabbage Chopped Salad
Orange blossom water adds an exotic citrus essence to the dressing in this spiced carrot and cabbage salad recipe. If you prefer, you can substitute orange juice, which will give you a similar flavor without the delicate perfumed notes. Look for orange blossom water in natural-foods stores and Middle Eastern grocers....
* Click the link below to get all the Healthy Chopped Salad Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_chopped_salad_recipes?sssdmh=dm17.737160&utm_source=EWTWNL&esrc=nwewtw051314
Healthy Chopped Salad Recipes
Fresh and flavorful ideas for chopped salad.
Chopped salads are the perfect way to enjoy a salad: each forkful has a snippet of all the ingredients. These healthy chopped salads are loaded with greens, vegetables, lean protein, nuts and seeds and tossed with flavorful dressings, making super-satisfying salad recipes enjoyable for all.
Grilled Chicken & Nectarine Chopped Salad
For a more elegant presentation, arrange the ingredients for this main-course chicken and nectarine salad recipe separately on a large serving platter instead of combining them in a large bowl. Drizzle with the honey-dijon dressing just before serving.....
Apple, Carrot & Cabbage Chopped Salad
Orange blossom water adds an exotic citrus essence to the dressing in this spiced carrot and cabbage salad recipe. If you prefer, you can substitute orange juice, which will give you a similar flavor without the delicate perfumed notes. Look for orange blossom water in natural-foods stores and Middle Eastern grocers....
* Click the link below to get all the Healthy Chopped Salad Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_chopped_salad_recipes?sssdmh=dm17.737160&utm_source=EWTWNL&esrc=nwewtw051314
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