Category: Citrus – INDEX

Amazing frozen lemons

All it is…..is a frozen lemon

Many professionals in restaurants and eateries are using or consuming
the entire lemon and nothing is wasted. How can you use the whole
lemon without waste?

Simple.. Place the washed lemon in the freezer section of your
refrigerator. Once the lemon is frozen, get your grater, and shred the
whole lemon (no need to peel it) and sprinkle it on top of your foods.

Sprinkle it to your vegetable salad, ice cream, soup, cereals,
noodles, spaghetti sauce, rice, sushi, fish dishes, whisky…. The
list is endless.

All of the foods will unexpectedly have a wonderful taste, something
that you may have never tasted before. Most likely, you only think of
lemon juice and vitamin C. Not anymore.

Now that you’ve learned this lemon secret, you can use lemon even in
instant cup noodles.

What’s the major advantage of using the whole lemon other than
preventing waste and adding new taste to your dishes?

Well, you see lemon peels contain as much as 5 to 10 times more
vitamins than the lemon juice itself. And yes, that’s what you’ve
been wasting.

But from now on, by following this simple procedure of freezing the
whole lemon, then grating it on top of your dishes, you can consume
all of those nutrients and get even healthier.

It’s also good that lemon peels are health rejuvenators in eradicating
toxic elements in the body.

So place your washed lemon in your freezer, and then grate it on your
meal every day. It is a key to make your foods tastier and you get to
live healthier and longer! That’s the lemon secret! Better late than
never, right? The surprising benefits of lemon!

Lemon (Citrus) is a miraculous product to kill cancer cells. It is
10,000 times stronger than chemotherapy.

Why do we not know about that? Because there are laboratories
interested in making a synthetic version that will bring them huge
profits.

You can now help a friend in need by letting him/her know that lemon
juice is beneficial in preventing the disease. Its taste is pleasant
and it does not produce the horrific effects of chemotherapy.

How many people will die while this closely guarded secret is kept, so
as not to jeopardize the beneficial multimillionaires large
corporations?

As you know, the lemon tree is known for its varieties of lemons and limes.

You can eat the fruit in different ways: you can eat the pulp, juice
press, prepare drinks, sorbets, pastries, etc… It is credited with
many virtues, but the most interesting is the effect it produces on
cysts and tumors.

This plant is a proven remedy against cancers of all types. Some say
it is very useful in all variants of cancer. It is considered also as
an anti microbial spectrum against bacterial infections and fungi,
effective against internal parasites and worms, it regulates blood
pressure which is too high and an antidepressant, combats stress and
nervous disorders.

The source of this information is fascinating: it comes from one of
the largest drug manufacturers in the world, says that after more than
20 laboratory tests since 1970, the extracts revealed that It destroys
the malignant cells in 12 cancers, including colon, breast, prostate,
lung and pancreas…

The compounds of this tree showed 10,000 times better than the product
Adriamycin, a drug normally used chemotherapeutic in the world,
slowing the growth of cancer cells.

And what is even more astonishing: this type of therapy with lemon
extract only destroys malignant cancer cells and it does not affect
healthy cells.

So, give those lemons a good wash, freeze them and grate them. Your
whole body will benefit from it!!!!!
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Nanami Togarashi or Shichimi
Seven flavor chili powder

Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also
called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

2 tablespoons sansho (or 1 tablespoon black peppercorns)
1 tablespoon dried tangerine peel
1 tablespoon ground red chile pepper
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds
or black cannabis seeds
2 teaspoons minced garlic

To make shichimi togarashi:
Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.

Easier:

https://www.google.com/#q=what+is+togarashi+spice

https://www.worldspice.com/blends/togarashi

Robert@RobertAndrews.NET

First: a point of clarification… The marinade is the sauce itself. To marinate something is the act of putting something into a marinade.

A marinade it is a way to infuse more juiciness and flavor into a piece of meat. It almost always is a good idea whenever you are cooking a whole piece of meat. The following is a list of the basic ingredients for most marinades.

1/2 C EVOO
1/4 C citrus
1/4 C vinegar
PLUS Your favorite spices . Usually something like paprika, Worschestersire, a bay leaf, cumin and garlic. Feel free to sample ingredients from the lists below:

Other alternate ingredients:
Onion, Tabasco, Lemon or Lime juice, Mustard, Basil, Soy, Peanut butter, etc.

Don’t be afraid to experiment. For those of you who would rather just follow a recipe, a few recipes are listed below.

Grandpa’s Satay Marinade

2 cloves garlic
1 TBL grated ginger
1/4 CU soy
2 TBL rice vinegar
1 TBL sesame oil
1 TBL brown sugar
Lime or lemon zest
1 TBL scallions
1/2 tsp cumin
1/2 tsp red pepper
1 bunch cilantro
2 TBL Sambol (hot chili sauce) or Sriracha

Instructions

1. Blend all ingredients in blender, and place in zip lock plastic bag.
2. Add meat and marinate for 1-12 hours in refrigerator

This is great to marinate chicken skewers prior to grilling.

Carne (Beef) Asada Marinade

Jeff Smedstad from Elote Cafe in Sedona
Mix in blender
1/4 C each: Sour cream, brown sugar
2 TBL each: vinegar, lime juice, olive oil
To taste: (crushed or chopped) fresh garlic, arbol chilies, mexican oregano, chopped onion
1 tsp: ground ancho chili, salt

Pollo (Chicken) Asada Marinade

Jeff Smedstad from Elote Cafe in Sedona
Mix in blender
Juice from two oranges
2 TBL each: honey, olive oil
To taste: (crushed or chopped)
1 tsp: Cumin, granulated garlic, salt, dried ancho chili, black pepper, alspice, ground chipotle chili

Chicken Breast Marinade

1 cup orange juice reduced down to a syrup
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
Toasted Whole Coriander
salt, pepper
Anise
2 tbl honey
Basil
Cilantro
3 tbl EVOO

Split sauce and reserve one half for basting after the chicken is done.
Marinate 2 to 4 hours In the other half of the marinade.

 

Satay Marinade

Adapted from America’s Test Kitchen

1.5 lb meat (flank steak)
Cilantro
Scallions
¼ cu soy
¼ cu veg oil
2 tbl sambol (hot chili sauce)
¼ cu brown sugar
2 cloves pressed garlic
½ cu creamy peanut butter
¼ hot water
2 tbl lime
2 tbl Asian chili sauce

Freeze meat 30 minutes, cut in half-then thin cut into thin strips against the grain. Weave onto skewers (30-40), dunk into marinade bowl. Let set in fridge 1 hr. to absorb. Arrange on broiling pan, cover skewer handles w/foil. Rack @ 6” from top, meat facing outward, broil 4 minutes, take out and flip, broil 3 more minutes.

Marinade; cilantro, scallions, ¼ cu soy, ¼ cu veg oil, 2 tbl sambol, ¼ cu brown sugar, 2 cloves pressed garlic. Blend

Satay Dipping Sauce; 1 tbl cilantro, 2 scallions, ½ cu creamy peanut butter, ¼ cu hot water, 1 tbl soy, 2 tbl lime, 2 tbl Asian chili sauce, 1 tbl brown sugar, 1 clove garlic.

To buy: Shiny, but not milky

Nice thick pieces
Sear on a skillet about 3 minutes top and bottom
When seared on all sides cover and turn off heat
Let set about 10 minutes

Vinaigrette
Grapefruit juice
Whisk in 1 tbl evoo
Diced shallot
Parsley
Cilantro
At end add back in grapefruit pieces

Beets and avocado love citrus
Roast beets . Red and yellow
Avocado

Serve over salad greens
Top with Vinagrette

Trees Class with Shane

Almond . Regular water

Peach and Apricot
Orange, Lime, Lemon, Grapefruit . Less water
. Produce fruit on last years wood

Fertilize just before leaf drop

Section of tree dies, look for blister
. Seal then paint to protect

Acidify the soil . Alka Liche

Citrus tree goes dormant . Fertilize mid February, then monthly through October

Sisous . Fast growing . Invasive roots

Ficus . Dirty . Lots of leaves

Texas ebony
. Low water slow grow . More water fast grow

Pomegranate good in winter . Likes high water
. Prop it up during fruiting . Sweet, wonderful, others
. Wonderful most common . 10 ft high

Apple . Bloom in spring . Fruit in summer and fall
. Look at chill hours . 300 or less
. Dorset or ansheimer to mix pollinate
. Prop up tree during fruiting
. Thin for larger apples
. Ours golden dorset or ana??

Cherry . Royal lee and mini royal
. Trim after last chance of frost . Mid feb
. Cut one third back

Fig . China honey . Grackles eat them

Graft . Different leaf? Cut it off

Roof rat . Just collect fruit

Pecans
. Prepare soil . Sand for drainage
. Mix with native soil

Water crystals if you tend to under water

Plant level . Same as in pot . Twice as wide and mixed
. Not higher or skin will rot
. Keep soil moist entire time
. Fill with water . How long to drain
. Avidify soil if over two hours . Alka Liche

Lime near new driveway pours . Take years to cleanse

Plant starter . Hair root growth . Helps reduce shock
. Better than B vitamin

Iron . Winter it is hard to absorb . Need supplement
. Iron plus sulfur “fast acting iron”
. Gypsum neutralizes salt

Scare em away . Scare tape. Long piece hanging freely in the sun

Bird X netting

Insect problems . Bore beetles . Kill use systemic
. Bayer advanced . Fruit citrus veg insect control
Lingers six months .

Bore problems .

Fungicides . Neem oil . Dusty leaves . Spider mites

Thuricide organic worm killer

Hatch white grub and let it hatch

Wilt stop . Oil . Prevents dehydration and freeze damage

Deep Water before freeze . Cover with frost blanket
. Not plastic or wide weave cloth

Robert@RobertAndrews.NET

CLICK HERE for Avocado Tips and Tricks.  

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2 pounds soft-skinned cucumbers
6 ounces watercress
3/4 cup fresh lemon juice
2 cloves garlic, peeled
1 small jalapeño pepper (use more if it’s very mild)
1 large Haas avocado (7 ounces)
1-2 teaspoons sea salt

1. Trim the ends off the cucumbers, taste each end, and trim off any bitter part. Cut the cucumbers into cubes. Wash the watercress, remove any heavy stems, and chop it roughly. You should have about 2 cups.

2. Combine half the cucumbers and most of the lemon juice in the container of a blender and puree. The cucumbers will soon be a liquid, and you can then easily add the remaining cucumbers, the watercress, garlic, and jalapeño. Puree until everything is smooth, working in batches if you need to. (I find that my immersion blender does not work well with this raw soup.)

3. Cut the cucumber in half, remove the pit, peel the avocado, and cut the flesh into cubes; you should have not quite 1 cup of diced avocado. Add the avocado to the cucumber puree, along with a teaspoon of sea salt, and process again. The mixture will become thicker and creamier. Stir everything together in a bowl and taste. Add more lemon juice and more salt, a bit at a time and stirring thoroughly each time, until the balance feels right to you. I like to feel the citrus edge against the creaminess of the avocado, and while I don’t want adistinctly salty taste, the various flavors become clear only when the right amount of salt is added. Use your taste buds — it’s fun.

4. Chill the soup well. Serve it in small bowls, and drizzle each serving with a little fresh fruity olive oil, then scatter a few tomato cubes and croutons on top.

Garnishes:
Fruity green olive oil
1 ripe red tomato, finely diced
Homemade croutons (method follows)

Variations • Haas avocados are the ones with the almost black pebbly skin. They have more flavor and a creamier texture than the ones with the smoother, bright green skin.

• It’s important to taste the cucumbers before using. You don’t want any bitterness to mar the delicate flavors of the soup. This recipe is all about a balance of the various flavor components.

• If English cucumbers aren’t to be had, many farmers’ markets have the stubby

Notes This lovely and refreshing cold soup earns raves in the hot days of late summer. Serve it in small bowls, each cool green pool scattered with drops of

Cold Cucumber and Avocado Soup

olive oil, bright red cubes of tomato, and a few crisp croutons.

Long, soft-skinned cucumbers, called English, Armenian, or Persian cucumbers, are best for this soup because they can be used with skin and seeds. If they are very large, check for mature seeds and remove them, but a slender cucumber of this type generally has tiny, soft seeds that puree perfectly.

Watercress adds a little bite to the mild cucumber and avocado. Arugula can be used instead, or a bunch of cilantro, but choose one — don’t mix the flavors. This recipe is based on proportions for one large avocado and can easily be doubled.

pickling cukes that can be mild and sweet. Again, taste them before using.

2 sm cucumbers (peel, seed & dice)
4 cup chicken stock
1 cup sour cream
lemon, salt & pepper

1. Cook until cucumber is soft
2. Cool slightly and put through blender w/1 cup sour cream.
3. Season w/grated lemon rind and salt and pepper.

Chill thoroughly, sprinkle w/chives

1. 1. First, make your broth.  Bones only – no onion, no garlic, no salt – these three ingredients are toxic to dogs.
   2. If you are making broth from leftover turkey, put the heart, liver and lungs into the pot to cook along with the broth.
   3. Set your strained broth aside (no organs) to cool – you don’t need as much as you might think.
   4. Run cooked meat scraps in a food processor – chop very fine
   5. Chop other leftovers (as long as they don’t have onion, garlic or salt)
   6. Add yogurt, milk, cottage cheese, and so forth
   7. Add spent remainder from juicer meals, and vegetables starting to go bad- you get the idea
      –
   8. When you are ready to cook put the following into your KitchenAid (or mixing bowl)
      1. Five cups of AP flour
      2. One cup whole wheat flour
      3. Pulverized ingredients (body organs, food scraps, etc)
   9. Mix all ingredients together
      Add 1 C of your broth and mix to incorporate
   10. Add more broth 1/2 cup at a time, until your batter has the consistency of cookie dough.
   11. Save left-over broth for your own soups, spaghetti sauces, etc.
   12. Cover cookie sheet with greased waxed paper or parchment paper.
   13. Roll dough out thickly on a cookie sheet
   14. Cover the food with another sheet of GREASED waxed paper
   15. Use a second baking sheet to press the mixture flat
   16. For TRAINING TREATS:  Score the dough into sticks about 1/4 inch wide and 1/2  inch long making them easier to break apart after baking
   17. For HEALTHY DENTAL TREATS:  Score the dough into sticks about 1/2 inch wide and 1 – 2  inches long making them easier to break apart after baking
   18. Cook at 300 degrees for 60 minutes
   19. Take out of oven, let cool, break apart and put back on cookie sheet upside down.
   20. For TRAINING TREATS:  Cook another 30 minutes at 300 degrees
   21. For DENTAL TREATS:  Cook another 60 minutes at 300 degrees

Keep in mind: the following foods are TOXIC to dogs.  For a complete list, visit THE ASPCA WEBSITE.

These foods are bad for dogs:  Grapes and raisins, onion, chives and garlic, avocado, citrus, raisins, wine, salt, chocolate, aspirin, all nuts except peanut and peanut butter (however peanut butter with Xylitol is toxic) plus any dough made with yeast (including pizza crust).