Thursday, September 4, 2014

Lemon update

I succeeded with both the dishes I made this weekend. Although it did take two rounds to get the rice right. Lemon juice in the water when steaming rice, makes the rice stickier than I would like.

Lemon Rice Salad
1 cup uncooked white rice
1 tsp lemon zest
3 cups fresh spinach, chopped
¼ cup green onions, chopped
¼ cup chopped walnuts
¼ cup craisins

½ tsp lemon zest
2 Tbsp fresh squeezed lemon juice
1 tsp sugar
½ tsp Dijon mustard
¼ tsp sea salt
4 Tbsp olive oil
Freshly ground black pepper

  1. Using rice cooker, stove top or microwave steamer; cook rice according to directions, but add 1 tsp of lemon zest to water before steaming.
  2. While rice is cooking, whisk together dressing ingredients.
  3. Once rice is done, fluff with fork.
  4. Combine rice, spinach, onions, walnuts and dried cranberries. Toss with dressing.
  5. Serve at room temperature.

Gluten-Free Lemon Sugar Cookies
1 box gluten free yellow cake mix
Juice of 1 lemon
½ cup (1 stick) of butter or your favorite butter substitute, softened
1 egg or 1 Tbsp flax meal mixed with 3-4 Tbsp water (if using flax “egg,” let sit for 5-10 minutes to gel)
1 tsp vanilla
Yellow food coloring, optional
  1. Preheat oven to 350 degrees.
  2. Prepare two cookie sheets for cookies – I like to use parchment paper on my cookie sheets to prevent sticking.
  3. In a large bowl, combine egg, butter and vanilla with electric mix. If using food coloring, add it now. 
  4. Add cake mix and lemon juice. Mix until forms a dough.
  5. Roll rounded spoonfuls of dough into balls and place onto cookie sheets.
  6. Bake 11-12 minutes in preheated oven.
  7. Let cool a couple minutes after removing from oven.

Yields about 2 dozen cookies.