January 3, 2021 / Lyn Jones / 0 Comments
Ditch the store-bought lemon pepper seasoning mixes that don’t even contain real lemon (gasp!) and are loaded with additives. Instead, make your own citrus spice mix with fresh lemon zest and a few spices. It’s so easy and tasty you’ll wish you’d started making it years ago!
Ingredients
3-4 small lemons (preferably organic), zested
2 teaspoons of freshly cracked peppercorns
1 teaspoon of quality sea salt (I used Pink Himalayan)
1/2 teaspoon of granulated garlic
1/2 teaspoon of onion powder
Recommended Equipment
zesterormicroplane
large baking sheet
electric grinderor mortar & pestle
Use a zester or microplane to remove the peel from the lemons (avoid the white pith). Spread the fresh lemon zest in a single layer onto a large baking sheet. Set your oven to the lowest temperature possible (mine is 170 degrees) and place the zest in the middle rack.
Keep the lemon zest in the oven until all the moisture is gone and it’s dry to the touch. Mine took about one hour, but the time could fluctuate depending on the temperature of your oven and how much zest you’re using. To be safe, check it every half hour.
Using an electric grinder, mortar and pestle or pepper mill, crack peppercorns until you have 2 teaspoons worth. You can make it as coarse or fine as you like.
Measure out 1 tablespoon of the dried lemon zest (you may have extra leftover depending on the size of your lemons) into an electric grinder OR mortar. If using a grinder, pulse 3-4 times, or until you’ve reached your desired texture. Be careful not to overdo it, or it will be too powdery. If you’re using a mortar, crush the lemon zest with the pestle until it reaches a texture you like.
Mix the lemon zest, freshly cracked black pepper, sea salt, granulated garlic and onion powder into a small container and shake to combine. Store in an airtight container and use within three to six months for best flavour.
Notes & Tips
When I took the pictures for this recipe, I crushed the peppercorns first and then mixed them into my grinder with the dried lemon zest to blitz them together. This made the pepper super fine, which was OKAY, but turned out a bit powdery for my taste. Next time, I will do them separately and make everything slightly coarser.
Adjust the ratio of the spices to YOUR taste.
Do you like a more lemony flavor? Add more zest! A peppery kick? Use more peppercorns. Test out this batch in a few recipes and tweak it to your taste.
– delightful on salmon fillets or steaks, chicken or seafood and even beef
– you can use a dehydrator for the lemon zest instead of the oven
– is the ratio is 1 tbsn of zest to 2tspns pepper – Obviously the zest from 3-4 lemons is much more.
A small lemon typically has 1/2 tablespoon or more of zest give or take and I call for 3-4 small lemons zested, which should be about 1 1/2 to 2 1/2 tablespoons of lemon zest with 2 teaspoons of cracked black pepper. The ratio as written is definitely more zest and less black pepper, but you could add more black pepper if you like – it’s totally up to you! I love black pepper, but I tend to hold back on it a bit since other folks can find it spicy.
September 20, 2020 / Lyn Jones / 0 Comments
A delicious, flaky Spinach & Artichoke dish, inspired by Panera Bread’s souffle
Servings: 4 individual souffles
For the dough:
- 3/4 c. Amaranth flour (I suspect sorghum would work too)
- 1 c. White rice flour
- 1/2 c. Tapioca starch Potato, Corn, or Arrowroot starches would probably work here
- 1/2 tsp Salt
- 1 c. Warm water not boiling
- 2 1/2 tsp Active yeast
- 3 Tbsp Grapeseed oil or some other neutral oil
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Ground flaxseed
- 1 tsp Agave nectar or maple syrup
- 2/3 c. coconut oil at room temperature
For the filling:
- 1 can Artichoke hearts in water
- 1/2 c. Red bell pepper chopped
- 1/2 an Onion diced
- 2 cloves Garlic minced
- Four cups spinach washed
- 1 block Extra firm tofu or white beans
- 1 tsp Lemon juice
- Splash of Tabasco to taste
- 1/4 c. White rice flour or other GF flour
- 1 Tbsp Nutritional yeast
- 1/2 tsp Apple cider vinegar
- 1 1/2 tsp Salt
- Pinch of onion powder optional
- Olive oil for brushing the top of the dough
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In a medium bowl combine flours, tapioca starch, and salt. In a small bowl, add warm water and gradually stir in yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and agave nectar. Stir until well mixed.
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Add wet ingredients (including yeast/water mixture) to dry ingredients and stir or knead until a cohesive ball of dough forms. Cover with a dishtowel and set aside in a warm place for 30-60 minutes to rise.
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Once dough has risen a bit, roll it out into a long oval or rectangle and spread the coconut oil over the middle third (as shown in the photos above). Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled.
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Once it has chilled, remove dough from fridge and divide into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and gently transfer into a soufflé dish or ramekin, using your fingers to repair any cracks that may form when you transfer it. Repeat with remaining dough and place the soufflé dishes in the fridge.
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To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and bell pepper and heat until onion has softened, about 5 minutes. Add spinach and stir until the spinach has wilted. Remove from heat and place in a blender or food processor, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside.
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In the same blender, add tofu, lemon juice, tabasco, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion powder. Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.
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Remove soufflé dishes from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top of the dough with olive oil and bake for 30-40 minutes, until dough is golden brown. Carefully remove from oven (soufflé dishes will be hot!) and let cool for a couple of minutes before serving.
https://cleangreensimple.com/recipe/spinach-artichoke-souffle/#wprm-recipe-container-2768