Posts tagged: Lemon Juice

Summer Garden Boiled Peanut Salad

By , June 28, 2012

Submitted by Mary M. L.Summer Garden Boiled Peanut Salad Summer Garden Boiled Peanut Salad


  • 1 pound raw peanuts in shell, shelled
  • 1 bay leaf
  • 2 medium tomatoes, chopped
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet onion
  • 1/4 cup finely diced hot peppers
  • 1/4 cup diced celery
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine.

Seared Marinated Artichokes

By , June 21, 2012

Seared Marinated Artichokes 300x225 Seared Marinated ArtichokesRecipe by Natural Chef Dana Miller


  • 4 large artichokes
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced fine
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper


1.     Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears.

2.     Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water.

3.     Choose the “Steam” setting and reduce cooking time to 8 minutes.

4.     While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside.

5.     When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes.

6.     Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

7.     Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight.

8.     When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes

Lemon Cheesecake

By , March 27, 2012

Submitted by Pamela F.

Here is my web link if you would like to see a photo too.

Lemon Cheesecake 300x225 Lemon CheesecakeTools:

  1. You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  2. Your trivet that fits in the bottom of your Instant Pot
  3. The Instant Pot itself.
  4. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.

The Crust


  • ½ cp – Graham Cracker crumbs
  • 2 tbls. – melted Butter
  • 2 tbls. – Sugar

To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.

The Filling


  • 2 – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  • 3 – large Eggs
  • 1 tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  • 1 tsp – grated Lemon Zest (optional)
  • ½ tsp Vanilla Extract
  • 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional)


  1. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  2. Pour batter into the prepared Crust.
  3. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  4. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  5. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  6. After 15 minutes, allow the pressure to come down naturally.
  7. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)

Refrigerate covered with plastic wrap for at least 4 hours or overnight.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.

Enjoy and Buon Appetito!