lemon

Bready or Not Original: Roasted Lemon Garlic Shrimp

Posted by on Jun 30, 2021 in Blog, Bready or Not, gluten-free, healthier, lemon, main dish | 0 comments

This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.

Bready or Not Original: Roasted Lemon Garlic Shrimp

I’ve made this recipe for about, gosh, ten years now. I make it every month or so. I like to buy 2-pound bags of frozen shrimp of Costco and divide it to make this dish.

Bready or Not Original: Roasted Lemon Garlic Shrimp

One of the great things about this dish is that you can pair it with different foods depending on your own individual needs. Eat it on rice or egg noodles, or go gluten-free and low-calorie with some zoodles or cauliflower rice. The seasoned oil in this recipe makes everything taste good!

Bready or Not Original: Roasted Lemon Garlic Shrimp

On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!

Bready or Not Original: Roasted Lemon Garlic Shrimp

In all the years I’ve made this, we’ve never had leftovers.

Bready or Not Original: Roasted Lemon Garlic Shrimp

This healthy supper is fast and delicious. Serve it atop a carb or veggies!
Course: Main Course
Keyword: lemon, shrimp
Author: Beth Cato

Equipment

  • 13x9 pan

Ingredients

  • 1 medium lemon
  • 1/2 cup olive oil or avocado oil
  • 1 teaspoon dried thyme
  • 1 sprig fresh rosemary or one teaspoon dry
  • 1 pound medium-sized shrimp cooked and deveined
  • 5 garlic cloves
  • salt and pepper

Instructions

  • Preheat oven at 400-degrees. Wash and dry the lemon, then zest it; set aside lemon. If using fresh rosemary, shear leaves from the stem. Place zest in 13x9 pan along with olive oil, thyme, and rosemary. Bake pan in oven for 12 minutes.
  • While the zest is infusing the oil, thinly slice the lemon and remove seeds. If desired, remove tails from shrimp.
  • Pull out pan. Add shrimp and lemon slices--be wary, oil may pop from the dish! Mince garlic cloves into the pan; gently stir everything. Place back in oven to cook for another 8 to 10 minutes, until shrimp is heated through. Add sprinkle of salt and pepper.
  • Serve atop pasta, rice, zoodles, cauliflower rice, etcetera. The hot lemon oil is also great for dipping bread.

OM NOM NOM!

    Read More

    Bready or Not: Glazed Citrus Loaf Cake

    Posted by on Apr 21, 2021 in Blog, Bready or Not, breakfast, cake, lemon | 0 comments

    For times when you want some cake, not a huge cake, this Glazed Citrus Loaf Cake is about perfect.

    Bready or Not: Glazed Citrus Loaf Cake

    It’s not some huge thing to store. It doesn’t take forever to make. It’s easy to slice up, individually wrap, and freeze portions for later.

    Bready or Not: Glazed Citrus Loaf Cake

    Plus, it’s delicious. The cake is like a pound cake, soft and moist, with lemon and orange zest throughout. The bits of candied orange add a different texture in the mix.

    Bready or Not: Glazed Citrus Loaf Cake

    Then there’s that luscious glaze. It’s not a heavy frosting, but a boost of sweetness to balance the zing of the citrus.

    Bready or Not: Glazed Citrus Loaf Cake

    This is a great spring and summer kind of kind, one that tastes fresh and bright!

    I modified this recipe from my favorite food magazine, Bake from Scratch, the March/April 2020 issue.

    Bready or Not: Glazed Citrus Loaf Cake

    This loaf cake is infused with citrus flavor and sweetness. A slice is perfect for breakfast, snack, or dessert! Modified from Bake from Scratch March/April 2020.
    Course: Breakfast, Dessert, Snack
    Cuisine: Dutch
    Keyword: citrus, lemon, loaf cake
    Author: Beth Cato

    Equipment

    • 9x5 loaf pan
    • parchment paper

    Ingredients

    Loaf

    • 1 cup unsalted butter (2 sticks) softened
    • 1 1/4 cups white sugar
    • 2 medium lemons
    • 1 medium orange
    • 4 large eggs room temperature
    • 2 teaspoons vanilla bean paste
    • 2 cups cake flour
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon baking powder
    • 1/3 cup milk room temperature
    • 1 teaspoon cake flour
    • 1/2 cup candied orange slices finely chopped

    Vanilla Glaze

    • 1 1/2 cup confectioners' sugar plus more if needed
    • 2 Tablespoons half & half or heavy cream
    • 2 Tablespoons unsalted butter melted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt

    Instructions

    • Wash, dry, and zest both lemons and orange. Set aside the fruit for another use.
    • Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.
    • In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.
    • In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.
    • In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.
    • Pour everything into the prepared loaf pan and even out the top.
    • Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.
    • Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.
    • Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.
    • Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.

    OM NOM NOM!

      Read More

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      Posted by on Jul 29, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      I’m not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs–with whites separated and beat to stiff peaks–adds a lot of loft.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
      Course: Breakfast, Dessert, Snack
      Keyword: bundt cake, lemon
      Author: Beth Cato

      Equipment

      • 10-cup minimum bundt pan or tube pan

      Ingredients

      • 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 6 large eggs room temperature, separated
      • 2 cups white sugar
      • 1 cup unsalted butter (2 sticks) room temperature
      • 2 medium lemons finely grated and juiced
      • 1 cup Greek yogurt plain or vanilla
      • confectioners' sugar optional, to dust over finished cake

      Instructions

      • Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
      • In a bowl, stir together the flour, baking soda, and salt. Set aside.
      • In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
      • In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
      • Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
      • Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
      • Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

      OM NOM NOM!

        Read More

        Bready or Not Original: Golden Syrup Snack Cake

        Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | Comments Off on Bready or Not Original: Golden Syrup Snack Cake

        Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

        Bready or Not Original: Golden Syrup Snack Cake

        I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

        Bready or Not Original: Golden Syrup Snack Cake

        Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

        Bready or Not Original: Golden Syrup Snack Cake

        The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

        Bready or Not Original: Golden Syrup Snack Cake

        This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

        Bready or Not Original: Golden Syrup Snack Cake

        Recipe heavily modified and converted in measurement from a recipe found at the BBC.

         

        Bready or Not Original: Golden Syrup Snack Cake

        Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
        Course: Breakfast, Dessert, Snack
        Cuisine: British
        Keyword: cake, golden syrup
        Author: Beth Cato

        Equipment

        • 8x8 or 9x9 pan

        Ingredients

        Cake

        • 1/2 cup unsalted butter 1 cube
        • 1/2 cup turbinado or other raw sugar
        • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
        • 1 3/4 cup all-purpose flour
        • 1 large egg
        • 2 teaspoon baking powder
        • 1 teaspoon ground ginger
        • 1/4 teaspoon salt
        • 2/3 cup milk or half & half

        Glaze

        • 2 Tablespoons golden syrup

        Instructions

        • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
        • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
        • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
        • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
        • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
        • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

        OM NOM NOM!

          Read More

          Bready or Not: Lemony Glazed Shortbread Bars

          Posted by on May 6, 2020 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not: Lemony Glazed Shortbread Bars

          April’s lemon theme lingers into May with this week’s luscious Lemony Glazed Shortbread Bars.

          Bready or Not: Lemony Glazed Shortbread Bars

          These things rely fully on lemons, no bottled lemon extract or flavor required. Get a lot of lemons. You need 6, maybe 7 medium or small lemons, or 4 giant lemons. Better to have leftover zest or juice rather than not enough.

          Bready or Not: Lemony Glazed Shortbread Bars

          This dough is incredibly fun to work with, too. Thanks to the cornstarch with the flour, the result is soft and pliable like Play-Doh.

          Bready or Not: Lemony Glazed Shortbread Bars

          Most recipes I post that include glaze require the baked good to be completely cool first. Not so here. Make the glaze as soon as the dish is baked and put it on promptly. That means the glaze melts a bit after it’s spread on top, fusing with the bars.

          Bready or Not: Lemony Glazed Shortbread Bars

          With so much lemon infused into these bars, these things ends up smelling so summer and fresh, and the taste…! If you love lemon, these shortbread bars are totally for you.

          Bready or Not: Lemony Glazed Shortbread Bars

          These lovely bars are infused with lemon flavor. A lot of lemons are required. Read the ingredients list carefully, as zest is needed in the dough while juice is needed in both the dough and glaze. Make sure there is enough.
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: bars, cookies, lemon, shortbread
          Author: Beth Cato

          Ingredients

          Bars

          • 3 cups all-purpose flour
          • 1/3 cup cornstarch
          • 1 1/4 cups confectioners' sugar
          • 1/4 cup finely shredded lemon zest from 4 giant lemons or about 6 large lemons
          • 1 1/2 cups unsalted butter 3 sticks, room temperature
          • 1 Tablespoon lemon juice
          • 1/2 teaspoon salt
          • 1/2 teaspoon vanilla extract

          Glaze

          • 2 1/2 cups confectioners' sugar
          • 3 Tablespoons lemon juice
          • 1 Tablespoon light corn syrup
          • 1/2 teaspoon vanilla extract use clear extract if available, as regular will tint glaze a bit

          Instructions

          • Preheat oven at 300-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
          • In a bowl, sift together flour and cornstarch; set aside.
          • In another bowl, combine the confectioners' sugar and lemon zest. Using fingers, break apart the zest within the sugar to distribute the threads and release the oils. The result should be more yellow in coloration and quite fragrant.
          • In a big bowl, beat together the butter, lemon juice, salt, and vanilla extract until it becomes creamy, scraping bowl as needed. Gradually mix in the sugar and zest. Slowly work the flour/cornstarch mix into the big bowl. The dough should become pliable and cling together, until it can be formed into a ball.
          • Press dough evenly into the pan. Bake for 40 minutes.
          • Immediately make glaze. Stir together everything to form a thick, spreadable glaze; thicken with more sugar, if necessary, or add extra lemon juice or water to loosen it. Spread glaze over bars.
          • Cool completely, stashing dish in fridge to speed process if desired.
          • Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container, with waxed paper between stacked layers, either at room temperature or in the fridge. Keeps for at least 2 days.

          OM NOM NOM!

            Read More

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            Posted by on Apr 29, 2020 in Blog, Bready or Not, breakfast, lemon, pie | Comments Off on Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            To finish off Lemon Month, I present a Lemon Frangipane along with a bonus recipe for Shortcrust Pastry.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            What is frangipane? It’s a sweet filling made from almonds. It can be used in cookies, pastries, or–in this case–a shortcrust pie crust.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            The nutty flavor of frangipane isn’t upfront in this recipe. This one is really all about lemony freshness, which happens to complement frangipane nicely.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            The shortcrust recipe is a good, basic pie crust recipe, one that is doable even for beginning bakers. The dough can be made days or weeks in advance.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            I first encountered frangipane on the Great British Bake Off. Since I associated it with fancy bakes, I was a bit intimidated about trying it myself, but this recipe makes it straightforward.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            The end result is a lemony fresh frangipane with a crisp, delicious homemade crust. A crust that, thanks to being blind-baked first, should not have a soggy bottom.

            Bready or Not Original : Sweet Shortcrust Pastry

            This recipe can be made ahead of time and stashed in the freezer for days or weeks, or wrapped up in the fridge for days until ready to be blind-baked. The amount of dough is adequate to fill a 9-inch pie plate (NOT deep dish) or small tart/quiche pan.
            Course: Breakfast
            Cuisine: European
            Keyword: pie
            Author: Beth Cato

            Equipment

            • food scale
            • parchment paper
            • pie weights

            Ingredients

            • 225 grams all-purpose flour
            • 4 Tablespoons confectioners' sugar
            • 150 grams cold butter cut into small cubes
            • 1 large egg beaten
            • 2 Tablespoons cold water plus more as needed

            Instructions

            • Mix flour and confectioners' sugar in a large bowl. Add pieces of butter and rub in with fingertips to break into smaller, flatter morsels. Make a well in the middle and add the beaten egg and one tablespoon of water. Use fingers to work in a bit before adding the second tablespoon.
            • Work dough until it begins to lump together! Drizzle in tiny increments of additional water, if needed, to make it cohesive. The dough should be able to come together in a ball, not gluey.
            • Wrap dough in plastic wrap and stash in fridge for at least 20 minutes--or for a few days, or freeze until ready to use.
            • When ready to blind-bake crust, preheat oven at 375-degrees (180 C, Gas 5). Lightly grease pie plate.
            • Lightly flour work surface. Use rolling pin to roll dough into proper size for your pan, at about 1/2 cm thickness. Gently set dough into dish and press into place. Make sure excessive amounts of dough don't stick out over the edge but do NOT trim exactly to edge yet.
            • Cover the pastry surface with parchment paper. Use dried beans or other pie weights to completely fill plate. If using a 9-inch pie plate, bake for 20 to 25 minutes, until crust takes on a light golden color; for a smaller plate, reduce time and monitor color.
            • Use parchment to lift out pie weights. Use a knife to trim excess dough from edge to form a nice, neat line. Follow filling recipe from here on and bake again as necessary.

            OM NOM NOM!

              Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

              Frangipane is a European delight that uses ground almonds to make a delicious pastry filling--in this case, a tart that is also full of lemony goodness. This recipe works with a basic 9-inch pie/quiche plate.
              Course: Breakfast, Dessert, Snack
              Cuisine: European
              Keyword: almond, lemon, pie
              Author: Beth Cato

              Equipment

              • 9-inch shallow pie/quiche plate

              Ingredients

              • 1 shortcrust pastry crust already partially baked
              • 2 Tablespoons lemon curd
              • 1/2 cup unsalted butter 1 stick, room temperature
              • 1/2 cup white sugar
              • 2 eggs room temperature
              • 1 1/3 cup ground almonds sifted
              • 2 1/2 Tablespoons all-purpose flour or substitute with extra ground almonds
              • 1 lemon zested and juiced
              • 1 Tablespoon lemon juice
              • 4 Tablespoons milk or half & half

              Instructions

              • Preheat oven at 375-degrees (190C, Gas 5).
              • Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust.
              • In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive.
              • Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools.
              • Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering.

              OM NOM NOM!

                Read More