A New Item to Enhance Your Holidays
Love this new product of Pure Lemon Paste from Nielsen-Massey. One tablespoon is a slightly sweeter substitute for one teaspoon of lemon extract and can be used in place of lemon juice and zest.
The paste’s thick consistency (similar to molasses) enables you to add more delicious lemon flavor. It’s excellent as a glaze on top of cakes and scones, or brushed on fish before grilling or broiling. You can also add it to yogurt, frostings and pastry creams for a lovely lemon flavor. It’s good for sweet or savory dishes.
Creamy Lemon Dill Quinoa Bowl
This one-bowl meal makes a delicious, nutritious and colorful weeknight dinner. The Pure Lemon Paste adds a splash of citrus to the quinoa and to the dressing. Although quinoa imparts a lot of protein, try topping it with grilled chicken or fish for a bigger boost. For the best flavor, prepare and refrigerate the dressing at least one hour prior to serving.
Makes 4 servings.
Creamy Lemon Dill Dressing
1 (5.3-ounce) container plain Greek yogurt
1 teaspoon dried dill weed
1 teaspoon Nielsen-Massey Pure Lemon Paste
1 teaspoon minced red onion
1/2 teaspoon apple cider vinegar
1/8 teaspoon salt
1 dash ground black pepper
1 tablespoon milk
1 medium red beet
1 medium yellow beet
1 cup uncooked quinoa
1 1/2 cups chopped baby spinach or arugula leaves, rinsed and dried
2 teaspoons Nielsen-Massey Pure Lemon Paste
1/2 cup shelled edamame, prepared according to package directions
1/2 cup (1/4-inch wide) strips roasted red pepper (fresh or from a jar)
1/4 cup thinly sliced red onion
To make the dressing: In a small bowl,combine the yogurt with the dill, Pure Lemon Paste, red onion, vinegar, salt and pepper. Whisk until smooth. Add milk, about a teaspoon at a time, until desired consistency is achieved.
To make the Quinoa Bowls:
Preheat oven to 350°F. Remove any greens and thin roots from the beets.
Wash, dry, and individually wrap beets with pieces of aluminum foil, so that each beet sits in the center and the foil opening is twisted and closed at the top.
Place beet packets on an oven-proof pan and roast for about 45 minutes. Test for doneness by opening the top of each foil packet and inserting a knife into the top of the beet; it should enter easily if the beets are done. If the beets are not done, rewrap and return them to the oven.
Check them every five minutes until they are done.
Remove the pan from the oven and let sit, without unwrapping the beets, for 15 minutes. Remove beets from the foil and rinse them under cold water, rubbing the surface to remove the outer skin.
Slice into thin slices; set aside.
While the beets are roasting, rinse and cook the quinoa according to package directions. Stir the chopped spinach and Pure Lemon Paste into the cooked quinoa.
Evenly distribute the quinoa among four bowls. Top each bowl with one-quarter of the beets, edamame, red peppers and onions. Drizzle with dressing just before serving. Serve warm or cold.
Editor’s Note: Want more of Kaufman’s Kitchen? Find more of Sheilah’s culinary treats at www.cookingwithsheilah.com.