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I know I say this about a lot of things on this blog, but I really love citrus of all types. My favorite citrus fruits that I get excited over and oogle in the grocery store are ruby red grapefruits, Key limes, & Meyer lemons. Meyer lemon season is on its way out, but I just picked up my first bag of Key limes last week. They were actually a little sorry looking, but I couldn’t help myself. I have a problem. Expect to see some sort of Key lime confection here in the near future.
However, the lemon is probably the most commonly used citrus fruit and I think it is one of the most integral ingredients a cook can have in their kitchen. Lemons are on my perpetual list of groceries each week along with onions, garlic, milk, & eggs. No matter what I am making throughout the week, chances are I will use at least 1 lemon.
While I do use lemons all the time for cooking, lately I have also been a little obsessed with using lemons in my baking. So, I decided that this week will be all about the lemon here at imafoodblog. An ode to lemons, if you will. Most of the posts this week will revolve around delicious baked goods that I have made with varying degrees of lemony flavor. Stay tuned for lemony goodness baked into muffins, cakes, tarts, and pancakes. Hope you enjoy!
I found an interesting article this morning. Here is a little snippet:
“In the past four decades, Americans’ salt consumption has risen 50%, mostly as a result of eating more processed foods and more food prepared in restaurants.”
Yet another reason to make, eat and enjoy actual food instead of opening up a box, can or plastic wrapped frozen meal.
I love pot roast. However, I have to admit that I don’t love the traditional additions of potatoes, carrots, etc. to the roast. I think this is mainly because I must eat pasta with a roast. It is a perfect accompaniment to the tender meat and the hearty flavorful sauce, but I don’t necessarily want potatoes and carrots in my pasta. A few years ago I saw Giada DeLaurentiis make a stracoto, which is basically an Italian pot roast with porcini mushrooms. Since then, I have been substituting mushrooms into my roasts.
My recipe and enticing pictures after the jump.
This week the CEIMB pick was mine, all mine! I was excited to have my turn so quickly after joining, and I actually surprised myself with my pick of Fish Tacos with Chipotle Cream. Nick and I were leafing through the book and he suggested Fish Tacos. At first, I dismissed it, but it got stuck in my brain. Fish Tacos did sound good, and I think I can get on board with any recipe that has cream in the title.
I had never made this recipe before, and it is partially due to the fact that it calls for chipotle’s and cilantro. I don’t enjoy really hot foods, so I avoid chipotle’s. And cilantro is a despised herb in our house. (If you hate it too, check out this blog all about hating cilantro)
So, I made these tacos with some adaptations and served it with a yummy vegetable orzo. I really enjoyed them and will definitely be making fish tacos more often, and this would be a perfect dinner for our meatless Friday’s.
Here at Imafoodblog, we are pleased to announce that we have added another blog to our sprawling food blog empire, for a total of 2 blogs!
We have taken over managing the wonderful Craving Ellie in my Belly “CEIMB” group, which has been superbly managed by Natalie of What’s for Supper until now. Natalie has done a great job, as my fellow CEIMB bloggers know, and a hearty THANKS goes out to her.
If you are not familiar with CEIMB, it is a weekly blogging group that cooks up delicious and healthy meals from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.
(Hint - most of the recipes are also available on the Food Network website. However, I think this book is absolutely worth the money.)
The recipes that Ellie provides in her book are excellent, and I encourage all our readers to check out her book and consider joining the group. It is a great way to ensure that you have at least one healthy meal per week in your rotation. To my fellow TWD’ers - think of it as a counter balance to our weekly party of saturated fat. Hope to see you around CEIMB and that you are inspired by the group to try out some of Ellie’s recipes.
This is one of those posts that I just can’t seem to find a way to start. So I will just say what I know to be true about these lasagna rolls, they are satisfying, delicious, and easy to make. I also like them because unlike an entire lasagna, there is built in portion control in these rollups. I will usually make 4 rollups per person and that is filling, even for the boys’ hefty appetites.
This is yet another recipe from Ellie Krieger, and can be found at the Food Network website, or in her book The Food You Crave: Luscious Recipes for a Healthy Life.