I’m on a personal mission to get you baking, readers! These cranberry lemon muffins, which I’ve adapted from Nigella Lawson’s classic “How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking”, are easy, fast, and delish.
- 1/4 cup butter
- 1 1/3 all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/4 teaspoon salt
- Juice and and chopped zest of 1 lemon
- Approximately 1/2 cup milk
- 1 large egg
- 5 ounces dried cranberries
My husband Andru has come to the realization that a lot of the food we eat on a daily basis contains a lot of sodium. Not because I have chosen to dash everything we consume with a bit of salt here and there, but because some foods come into our home with so much added salt through processing. He was fuming about how he had chosen to purchase some soup simply because the label said “Organic” because in our mind set “organic” is supposed to mean good for you, but that is not necessarily true so he went off in a tirade after reading the label and seeing that in a one cup serving of this “good” soup there was 980 mg. of sodium, 41% of the sodium we need for the day in one cup of delicious death. He was very concerned that this percentage was in relation to an adult’s body mass, not a 3 year-olds tiny frame. How much sodium can a toddler take before a salt-induced coma? Anyway, to alleviate his worries, he is on a mission to eat more foods that are “living”, meaning less meat and processed foods and more fruits and vegetables.
In order to support his new found revelation, I decided one night to come up with a raw fruit and vegetable salad that is delicious despite not being smothered in dressing—and I aptly named it Rainbow Fruit & Veggie salad because after all was said and done, I threw in so many different colors of fruits and veggies, it became a taste sensation for the eyes. I was very tempted to add a touch of sugar to the natural dressing mixed in, but then thought, well that defeats the whole purpose, so instead added some strawberries for that touch of sweetness. Voila…a new recipe was born, and Andru loved it and the kids seemed to like it also, thank you strawberries. It is a great side dish and the recipe can be varied in so many ways, I added raw zucchini when I made it a second time and it was a hit at our Fellowship meal after church. I hope it pleases your taste buds also!
Last night my family and I enjoyed a lovely dinner of pink salmon and freshly picked bush beans, provided by our kind and generous neighbors. One of our neighbors gave us the salmon and another neighbor generously offered to let us pick beans in their bountiful garden. So keeping up with our Eat Local Challenge was as simple as right next door. The salmon was caught in the San Juan Islands, in Washington. We fully enjoyed this flaky delicacy. Even the kids who are 4 and under (whom sometimes are not quite as appreciative of good food), loved it and asked for seconds. So without further ado, the recipe which I altered a bit from All Recipes:Garlic and Lemon Thyme Salmon
- 2 (1.5 pound) salmon fillets
- 1 head garlic, peeled
- 1/2 cup olive oil
- Several sprigs of fresh lemon thyme, pick off leaves
- 1 teaspoon salt and pepper to taste
- In a food processor, process garlic to a rough mince, add thyme and olive oil and pulse a few times to combine.
- Lay fish fillets in a baking dish, skin side down. Do not oil the pan unless you want the skin to come up easily. I prefer for the skin to stick to the pan for easy removal. Rub garlic mixture over fish. Cover and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Remove cover. Bake in preheated oven for 15 minutes. Do not overcook. I had 3 fillets and it took about 8-10 minutes longer to get it cooked through.
Serve immediately, enjoy!
I admit. I am addicted to limes, and lemons if I don’t have any limes left. I haven’t confessed this to many family members but now the word is out. My husband will tell you that we don’t tip the waiter if he forgets the lemon for my water (totally just kidding!). I juice raw vegetables almost every day and I always juice with lemons or limes, it really helps cut the “green” taste and just gives the juice such great flavor. The Worlds Healthiest Foods has a great article about the health benefits of lemons and limes and some good history as well. But I will leave you with some other great tips on why lemons and limes are so great and why I personally love them so much…
- Lemons/limes have several times more Vitamin C than oranges.
- Lemons/limes are known to cure headaches in some people. I personally drink the juice of at least one lemon a day with water and it really helps.
- Lemons/limes have properties that can prevent cancer.
- Lemons/limes are alkaline so they can be great for someone who is struggling with their pH level.
- Lemons/limes have been known to help with asthma.
- Lemon/lime juice mixed with water promotes the exiting of one’s food in a timely manner.
- You can squeeze fresh or bottled lemon/lime juice on your cutting board after you’ve used it for cutting an onion or garlic, to cut the smell.
Note - if you do decide to become a lemon fanatic like me, invest in some straws as lemon juice can also eat away at the enamel on your teeth, if you drink it with a straw you should be fine!
So how about you? What wonderful uses have you found for these tart treats?
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