Posts Tagged ‘lemon water’

Kitchen Tips Tuesday: Frozen Lemons

June 7, 2016

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Summer is here, and now more than ever, it is important to hydrate. Ice cold water is not only refreshing, it is also more palatable than drinking it room temperature. A squirt of lemon adds a little flavor, as well as a jolt of vitamin C and potassium. Drinking lemon water is also reputed to boost our immune systems, aid digestion, and reduce inflammation. Freezing lemon slices can eliminate the need for ice cubes, and offer an infusion of taste and health benefits at the same time.

How to freeze lemon slices:

Scrub the lemons of any residue, and rinse them well. You can use a brush, a citrus based produce wash, or a mixture of white vinegar and water to get them clean. It is best to use organic lemons for this purpose, to cut down on pesticides. Wipe them dry.

Slice the lemons into 3/8″ thick slices, and cut them in half if desired. Freeze them on a parchment covered sheet pan until frozen through, and then transfer them to a zip lock freezer bag to store.

Grab a few to chill and flavor your water or iced tea, and enjoy!

Photos: Glasshouse Images

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Unrecipe of the Week: Raw Artichoke Salad

May 11, 2015

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One of my favorite dishes to eat in Italy in the summertime is a raw artichoke salad. It is delicous in it’s simplicity; small ribbons of sliced artichoke drizzled with olive oil and freshly squeezed lemon juice, with a pile of paper thin shreds of parmesean cheese on top.
Something has always held me back from making it. Artichokes can be a bit prickly to deal with, pun intended.  Today, I set out to conquer my fear of preparing fresh artichokes so that we could finally enjoy this seasonal specialty at home. What did I have to lose, except perhaps a few artichokes?

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Artichoke 101:

Artichokes have tough outer leaves, which get progressively more tender as you get closer to the center. Once there, you will find the prickly purple core, called the choke. Some of the leaves also have sharp points on them, which need to be trimmed. All in all, not such a daunting task, except that the artichoke starts to turn a not-so-pleasant shade of brown, the minute it is cut and exposed to air. Yet, with a few tricks and some fast knife work, artichoke salad was enjoyed by all!

Raw Artichoke Salad With Lemon and Parmesean

Rinse artichokes thouroughly, getting in between the leaves to rid them of any dirty residue.

Prepare a large bowl of water, with the juice 1 or 2 lemons in it. Save the already squeezed lemon halves and toss them into the bowl.

Peel any of the tough leaves off of the artichoke and discard them. For this salad, you will want to get to the more tender leaves, which are yellow. Using a kitchen scissors, trim the tips of the remaining leaves to eliminate the sharp points. There is a tremenous amount of waste in preparing fresh artichokes, so brace yourself to throw out what appears to be more than you are keeping.

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Slice the artichoke in half, lengthwise,and immediately rub it with one of the discarded lemon halves. Using a spoon or melon baller, remove the purple “choke” and discard it. Trim off the stem, and toss the remaining artichoke heart into the bowl of lemon water to prevent it from discoloring. Continue with the rest of the artichokes, always putting them back into  the lemon water as quickly as possible.

Squeeze another lemon or two into a bowl big enough to hold the artichokes.

Take one piece of the cleaned artichoke hearts at a time, quickly slice it into thin strips, and toss it in the lemon juice. Once all the artichokes are sliced and coated with lemon juice, add olive oil, salt and pepper to taste. Spread it on a platter, and using a peeler, shave fresh parmesan cheese over the entire salad and enjoy!

NOTES: for 2 people, I used 4 very small artichokes and 2 tiny lemons. With larger artichokes, you may be able to get by with 2 or 3. The lemon quantity should be enough to coat the artichoke slices, without them swimming in lemon juice.

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