Ingredients Archives: lemon juice

Lebanese Lemon-Parsley Bean Salad

Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. 1) In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). 2) Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3) Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
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Chickpea Salad with Red Onion and Tomato

Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. In a large bowl, combine the chickpeas, red onion, tomatoes, celery, and cilantro,
  2. Mix the garlic, freshly squeezed lemon juice, olive oil, salt, and pepper. Taste then pour over the salad and mix well. Chill for 2 hours before serving.
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Low Carb Keto Wild Salmon Patties with Remoulade

Low Carb Keto Salmon Patties with Remoulade
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Anyone who has been on a low-carb/keto diet will tell you that there are TWO big hurdles in cooking keto. The first one is how to thicken up sauces without flour or cornstarch and the second is how to hold things together (like meatloaf or meatballs or tuna patties). Flour is a natural glue and almond flour…is not. Enter – pork rinds. I KNOW! That sounds gross. BUT the protein in pork rinds acts as a binder and does a good job of soaking up liquid. Plain pork rinds don’t have a super strong flavor and can be mixed into most things. Including these Low Carb Keto Salmon Croquettes with Creamy Remoulade Sauce. It makes flipping them in the pan a much less nerve-racking experience.
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Low Carb Keto Salmon Patties with Remoulade
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Anyone who has been on a low-carb/keto diet will tell you that there are TWO big hurdles in cooking keto. The first one is how to thicken up sauces without flour or cornstarch and the second is how to hold things together (like meatloaf or meatballs or tuna patties). Flour is a natural glue and almond flour…is not. Enter – pork rinds. I KNOW! That sounds gross. BUT the protein in pork rinds acts as a binder and does a good job of soaking up liquid. Plain pork rinds don’t have a super strong flavor and can be mixed into most things. Including these Low Carb Keto Salmon Croquettes with Creamy Remoulade Sauce. It makes flipping them in the pan a much less nerve-racking experience.
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Instructions
  1. In a large bowl, combine all of the ingredients for the salmon patties except the pecan meal and the coconut oil. Mix together well and shape into 10 patties about 2 inches wide and one inch thick. Pour the pecan meal to a wide dish and “bread” each salmon patty on both sides. Set aside on wax paper lined dish and continue with the rest. In a small food processor, puree all of the ingredients for the remoulade sauce. Taste for seasoning and then set aside. Heat the coconut oil over medium heat until melted. Add the patties in, making sure not to crowd the pan (I can fit 5 patties at a time in mine). Brown on each side for 3-4 minutes or until the pecan crust is nice and browned. Remove to a paper towel to drain and repeat with the remaining patties. Serve immediately with a side of remoulade sauce and lemon slices.
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Spicy Garlic Shrimp with Tomatoes

Spicy Garlic Shrimp with Tomatoes
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A super fast, flavorful and healthy recipe for jumbo spicy garlic shrimp and tomato, made in just one pan. You are going to love these succulent shrimp sautéed in savory and spicy seasonings!
Servings Prep Time
16 Pieces 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
16 Pieces 10 Minutes
Cook Time
10 Minutes
Spicy Garlic Shrimp with Tomatoes
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A super fast, flavorful and healthy recipe for jumbo spicy garlic shrimp and tomato, made in just one pan. You are going to love these succulent shrimp sautéed in savory and spicy seasonings!
Servings Prep Time
16 Pieces 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
16 Pieces 10 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Pieces
Units:
Instructions
  1. In a medium sized bowl, combine shrimp, garlic, salt, pepper, red pepper flakes, paprika and cayenne pepper. Melt butter in a large skillet over medium heat. Add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color. Remove the shrimp from the pan and transfer to a clean bowl. Add cut tomatoes to the pan and sauté for 2 minutes, stirring occasionally. Add the shrimp, lemon juice and hot pepper sauce to the pan. Cook one minute until the shrimp a heated, and season with more salt, black pepper, or cayenne pepper if desired. Garnish with chopped chives and serve immediately
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Roasted Cauliflower and Chicken Paillard

Roasted Cauliflower and Chicken Paillard
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with Caper Vinaigrette...
Roasted Cauliflower and Chicken Paillard
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with Caper Vinaigrette...
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 450°F with racks in upper and lower thirds.
  2. Oil a four sided baking sheet with 2 tablespoons olive oil. Put cauliflower slices on oil, then turn to coat both sides. Sprinkle cauliflower with salt and pepper to taste. Roast cauliflower in top third of oven until tender and golden on edges, about 30 minutes.
  3. Meanwhile, combine lemon, capers, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, in a small bowl, then whisk in 1/4 cup olive oil.
  4. Put chicken breasts between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4-inch thick.
  5. Oil another four sides baking sheet with remaining 2 tablespoons olive oil. Turn chicken paillards in oil and season with about 1/2 teaspoon salt and pepper total. When cauliflower is almost tender (after about 20 minutes), put chicken in bottom third of oven and bake until just cooked through, about 8 minutes, and cauliflower is golden on edges.
  6. Arrange chicken over cauliflower, stir basil or parsley into vinaigrette and spoon over chicken.
Recipe Notes

Variations: Try the same vinaigrette with white wine vinegar and dill instead of lemon and basil or parsley.

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