Category Archives: lemon

A Quick and Lovely Breakfast-Lemon Crepes

Have guests for breakfast, or feel like treating yourself to something a little more fancy than toast and PB this morning? Whip up some lemon crepes, brew a cup of tea, and sit back to a lovely, refreshing treat. Armed with a bowl of fresh lemons from a friend in town, my morning hungries led me straight to the Sweet Rice Flour and tada…crepes. This recipe is quick and easy, and you probably have everything in the house.

Lemon Crepes

Quick and Easy Lemon Crepes
1 cup Sweet Rice Flour
1 cup milk (almond or regular)
1 egg
pinch of salt
1 tsp vanilla
zest of one lemon
juice of one lemon
butter (for cooking crepes)

1. Combine all of the above ingredients, but just use 1/2 a cup of milk to start. Then add milk little by little until you have a mixture that resembles very loose pancake batter.

2. Put a tsp of butter in the bottom of a flat frying pan and melt over medium heat. (I don’t have a crepe pan and this works perfectly for me.) Take about 1/2 cup of crepe mixture and pour into pan while tilting pan to coat the bottom of the pan. Depending on the size of your pan, you may need a little more or less. You want a thin, even coat over the bottom, but not too thick.

3. Cook for about 1-2 minutes until the bottom looks slightly brown and the edges start to pull away. Then gently just slip a spatula under the crepe and flip it. Cook the other side for about a minute. Then slide it out onto a plate.

4. Use a little more butter for each crepe. This keeps it from sticking. Stack the crepes as you go, or fold them one by one.

5. Sprinkle each crepe with a little fresh lemon juice and powdered sugar. I have also spread these with Nutella (leave out the lemon), spread them with fresh strawberry jam, kumquat marmalade, or even just a little butter. Go crazy and put anything you want on them. My daughter loves hers simply with fresh strawberries.

Enjoy! These are refreshing and light, but sweet and comforting.



Filed under breakfast, crepes, eggs, elegant, gluten free, lemon, rice flour, strawberries, vegetarian

Garbanzos with spinach and lemon

Today’s post is short and sweet. I wanted a quick, easy lunch before running out to a meeting, recently. I remembered that I had a great lunch recently in Tucson at the Shish Kebab House. Along with a lovely but standard Greek salad, we ordered the sauteed garbanzos and spinach. I decided to try and recreate it since it was so good. Mine tasted just like the restaurant, and I could even add a little more lemon. The garbanzos are firm and chewy and the spinach and lemon give it just enough tartness. It is quick and satisfying, and its good for you. Best of all, it’s gluten free naturally. I love this recipe since it’s so easy to prepare, but if you prefer to soak your beans overnight, go right ahead. The dish just takes a little more planning.

Garbanzos with spinach and lemon
1 can garbanzos, drained and rinsed
2 cups raw spinach, rinsed
Juice of one medium lemon
1 TBS olive oil

1. Sautee garbanzos in the olive oil till warm.
2. Add all other ingredients and cook until the spinach is wilted and warm, but don’t overcook it. You still want some texture to it and a bright green color.
3. Serve with a wedge of lemon for a little treat.

Simple, quick and yummy. Enjoy!

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Filed under garbanzos, gluten free, lemon, spinach, vegetarian

Low carb? Are you sure?

 gluten-free lemon/chocolate-chip muffins

For someone eating low carb, I’ve been posting a lot about muffins and pancakes lately. What’s the story with that? Well, quite simply, carbs are not your enemy. If you eat them in very little quantities, you can get away with just about anything. The secret to eating anything fattening (such as carbs, including sugar, grains, etc.) is to eat just a little. Don’t go overboard.

With that said, I had a craving to read a good book, grab a cup of tea and eat a warm muffin. I had everything but the muffin. Normally, I would grab an Udi’s Blueberry Muffin from the freezer, but Daughter made sure those are all gone. Second best thing is to make some. I use Authentic Foods Lemon Cake mix and doctor it up my way. Add the two eggs, 1/2 cup milk (I use rice milk) and 1/4 cup oil (I use olive oil) called for on the package. Add a little more vanilla, lemon juice and a handful of chocolate chips and fill about 24 mini muffin tins. Bake for 20 minutes and viola! You have a lovely snack for that tea and good book.

Now find a comfy chair and relax. Just pace yourself and put a few in the freezer for the next time this craving strikes.



Filed under chocolate, gluten free, lemon, muffins