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Thread: Any ideas for fresh limes?

  1. #1
    A R Pickett Guest

    Default Any ideas for fresh limes?

    My brother and his wife live near Orlando, and have citrus trees on their
    property. Each year we get a shipment round Xmas time.

    Most of my prior uses for them involved a sugary dessert of some type, but
    since discovering T2 in August, that's out.

    Anyone have any ideas?

    TIA!

    --
    A R Pickett aka Woodstock
    T2 metformin & glyberide

    "Sometimes the facts threaten the truth"
    Amos Oz, prize winning Israeli author

    Read my book reviews at:
    http://www.booksnbytes.com/reviews/_...ll_byauth.html

    Now blogging!
    http://www.journalscape.com/woodstock/

    Remove lower case "e" to respond



  2. #2
    Alice Faber Guest

    Default Re: Any ideas for fresh limes?

    In article <qGL7l.8064$[email protected]>,
    "A R Pickett" <[email protected]> wrote:

    > My brother and his wife live near Orlando, and have citrus trees on their
    > property. Each year we get a shipment round Xmas time.
    >
    > Most of my prior uses for them involved a sugary dessert of some type, but
    > since discovering T2 in August, that's out.
    >
    > Anyone have any ideas?
    >


    Guacamole, ceviche, and probably other Mexican-inspired dishes.

    You have to be a little sparing with this, as the lime juice has some
    carbs, but a glass of sugar-free limeade can be a fine treat. Take a
    tall highball glass, add the juice of one lime, a little bit of Splenda
    (or other artificial sweetener of your choice), as much ice as you'd
    like, and top off with cold water.

    --
    "[xxx] has very definite opinions, and does not suffer fools lightly.
    This, apparently, upsets the fools."
    ---BB cuts to the pith of a flame-fest

  3. #3
    krom Guest

    Default Re: Any ideas for fresh limes?

    you can still make those desserts..just use smart subs like carbalose flour
    or nut flours etc and a sweetner like splenda or a tol.

    KROM

    "A R Pickett" <[email protected]> wrote in message
    news:qGL7l.8064$[email protected]..
    > My brother and his wife live near Orlando, and have citrus trees on their
    > property. Each year we get a shipment round Xmas time.
    >
    > Most of my prior uses for them involved a sugary dessert of some type, but
    > since discovering T2 in August, that's out.
    >
    > Anyone have any ideas?
    >
    > TIA!
    >
    > --
    > A R Pickett aka Woodstock
    > T2 metformin & glyberide
    >
    > "Sometimes the facts threaten the truth"
    > Amos Oz, prize winning Israeli author
    >
    > Read my book reviews at:
    > http://www.booksnbytes.com/reviews/_...ll_byauth.html
    >
    > Now blogging!
    > http://www.journalscape.com/woodstock/
    >
    > Remove lower case "e" to respond
    >
    >




  4. #4
    musika Guest

    Default Re: Any ideas for fresh limes?

    A R Pickett wrote:
    > My brother and his wife live near Orlando, and have citrus trees on
    > their property. Each year we get a shipment round Xmas time.
    >
    > Most of my prior uses for them involved a sugary dessert of some
    > type, but since discovering T2 in August, that's out.
    >
    > Anyone have any ideas?
    >
    > TIA!


    http://www.deliaonline.com/recipes/p...s,1272,RC.html

    --
    Ray
    UK



  5. #5
    Janet Wilder Guest

    Default Re: Any ideas for fresh limes?

    A R Pickett wrote:
    > My brother and his wife live near Orlando, and have citrus trees on their
    > property. Each year we get a shipment round Xmas time.
    >
    > Most of my prior uses for them involved a sugary dessert of some type, but
    > since discovering T2 in August, that's out.
    >
    > Anyone have any ideas?
    >
    > TIA!
    >


    Granita! Here's a recipe for lemon/lime, but you can make it with all
    lime juice.


    * Exported from MasterCook *

    Lemon Lime Granita

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup fresh lemon juice
    1/4 cup fresh lime juice -- Persian
    1/2 cup Splenda
    1 16.9 ounce bottle of filtered water -- chilled
    1/2 ounce vodka (optional)*
    Place a 13" x 9" oblong metal baking pan in the freezer for at least
    half an hour.

    Juice the lemons and limes. Add the Splenda and the water. Stir to all
    is dissolved.

    Pour into the metal pan and freeze for 30 minutes.

    After 30 minutes, using a fork, scraps the ice from the sides of the pan
    and "rake" the mixture. Make sure there are no large chunks of ice.

    Repeat 2 to 4 more times, raking every 30 minutes until mixture is
    completely frozen and granular.

    Remove to a covered container and serve scoops in champaign saucers or
    similar small dishes.

    If not serving, freeze. When ready to serve, remove from freezer for 10
    to 15 minutes. Stir with a fork to break up any chunks and serve as above.

    *the vodka keeps it from freezing too hard and gives it a slushier texture.

    Cuisine:
    "Italian"
    - - - - - - - - - - - - - - - - - - -







    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  6. #6
    Julie Bove Guest

    Default Re: Any ideas for fresh limes?


    "A R Pickett" <[email protected]> wrote in message
    news:qGL7l.8064$[email protected]..
    > My brother and his wife live near Orlando, and have citrus trees on their
    > property. Each year we get a shipment round Xmas time.
    >
    > Most of my prior uses for them involved a sugary dessert of some type, but
    > since discovering T2 in August, that's out.
    >
    > Anyone have any ideas?
    >
    > TIA!
    >

    Pico de gallo.



  7. #7
    Susan Guest

    Default Re: Any ideas for fresh limes?

    x-no-archive: yes

    A R Pickett wrote:
    > My brother and his wife live near Orlando, and have citrus trees on their
    > property. Each year we get a shipment round Xmas time.
    >
    > Most of my prior uses for them involved a sugary dessert of some type, but
    > since discovering T2 in August, that's out.
    >
    > Anyone have any ideas?
    >
    > TIA!
    >


    I slice lemons and limes, freeze them on a cookie sheet, then store them
    in freezer bags. I float them in pitchers of water or in a glass, or
    use them when cooking dishes like fish where I like to lay them on top.

    Susan

  8. #8
    W. Baker Guest

    Default Re: Any ideas for fresh limes?

    A R Pickett <[email protected]> wrote:
    : My brother and his wife live near Orlando, and have citrus trees on their
    : property. Each year we get a shipment round Xmas time.

    : Most of my prior uses for them involved a sugary dessert of some type, but
    : since discovering T2 in August, that's out.

    : Anyone have any ideas?

    : TIA!

    : --
    : A R Pickett aka Woodstock

    You can use them in many uplaces where you woul duse lemons. Squeeze on
    pieces of chicken before cooking, insalad dressings, marinades, etc. If
    you want to make a cheesecake. like my low carb one that is a lemon
    cheesecake, you could make it a lime or lemon/lime one.

    Squeeze some into tea or diet cola. just lovely!

    Wendy

  9. #9
    Nick Cramer Guest

    Default Re: Any ideas for fresh limes?

    "A R Pickett" <[email protected]> wrote:
    > My brother and his wife live near Orlando, and have citrus trees on their
    > property. Each year we get a shipment round Xmas time.
    >
    > Most of my prior uses for them involved a sugary dessert of some type,
    > but since discovering T2 in August, that's out.
    >
    > Anyone have any ideas?
    >
    > TIA!


    Ceviche - Jesse [my Hispanic son-in-law and one funny guy - Nick]

    I grew up watching how my family made their ceviche and it has always been
    a matter of guesstimation. It was meant to be eaten as an appetizer rather
    than a main course but as time went by it became a meal. Ceviche is
    basically uncooked fish that is marinated in lime juice and salt, the
    citrus acids basically cook the fish so to speak (Shoot for at least 8
    hours INSIDE THE FRIDGE, just to make sure the lime acid kills any microbes
    which the fish might contain). As per the type of fish to use, Thresher
    shark, sierra mackerel are pretty good choices for it; although lately I
    have been using ground fish bought from Vallarta, they only offer ground
    Tilapia and it has worked fairly well.

    Once the fish is ready it will look white and will have a mushy consistency
    (Ceviche is meant to be a spread but not a jailhouse one) Add chopped
    cilantro, chopped cucumbers, chopped tomatoes, and finely chopped onions.
    Fold the veggies onto the fish and serve over tostadas, with your choice of
    hot sauce or any type of fresh chillies can be chopped and added onto the
    mix if desired.

    Serve cold and make sure to drink beer with it. (Try using any of the
    Anheuser Busch Brands HA HA HA!) [He works for them - Nick]

    With 3lbs. of fish I usually use about 7 to 8 limes, some salt to
    counteract the tartness. About 5 large cucumbers, 4 large tomatoes(not roma
    sweetness is not the goal) 1/2 White Onion and 1 bundle of cilantro leafy
    side.

    Word of caution when dealing with uncooked seafood as fresh as it might be,
    not everyone's digestive system might be ready for it.

    [He and my daughter, Sai, make this every couple of weeks]

    *************************************

    Ceviche de Baja [I haven't made this, but it sounds good to me - Nick]

    6 cups Mexican Ceviche (recipe immediately following)
    1/2 head lettuce, shredded
    12 fried flat tortillas
    2 cups guacamole
    2 cups Chihuahua or Jack cheese, grated
    1 cup salsa fresca and/or salsa verde

    HOW TO MAKE THE CEVICHE

    Ceviche originated in places where seafood was plentiful but
    refrigeration rare. Ceviche is usually served as an appetizer, but is
    wonderful in these tostadas as well. It's delicious, low in calories and
    has become popular all over California, Baja and mainland Mexico because
    of its subtle but spicy taste.

    2 pounds cubed white fish or bay scallops, raw
    5 - 10 fresh Serrano or jalapeņo chiles, diced
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 onion, diced
    3 ripe tomatoes, diced
    1 - 2 cloves garlic, minced
    1 avocado, diced
    1 bunch cilantro, with stems removed and diced
    1 tsp brown sugar
    salt and pepper to taste
    2 cups lime juice
    1/2 cup lemon juice

    In a large bowl combine all ingredients except l/2 the avocado and
    cilantro. Toss gently but thoroughly, making sure all fish is coated
    with lemon-lime mixture.

    Cover and refrigerate for one to three hours, stirring occasionally.
    Fish should become quite white and scallops will lose translucent
    appearance. (Once this happens, you will know that the lemon juice has
    "cooked" them and they are quite okay to eat.) Just prior to serving,
    add avocado and top with remaining cilantro.

    Spoon the chilled ceviche directly onto fried flat tortillas. Top with
    listed toppings and serve immediately.

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  10. #10
    A R Pickett Guest

    Default Re: Any ideas for fresh limes?

    Thanks, everyone.

    I particularly like the salad dressing idea, and also the granita!

    --
    A R Pickett aka Woodstock

    "Sometimes the facts threaten the truth"
    Amos Oz, prize winning Israeli author

    Read my book reviews at:
    http://www.booksnbytes.com/reviews/_...ll_byauth.html

    Now blogging!
    http://www.journalscape.com/woodstock/

    Remove lower case "e" to respond



  11. #11
    Nick Cramer Guest

    Default Re: Any ideas for fresh limes?

    "A R Pickett" <[email protected]> wrote:
    > Thanks, everyone.
    >
    > I particularly like the salad dressing idea, and also the granita!


    Spicey Ceviche by Fosco

    The following recipe is for 2 lb of shrimp.

    Ingredients:

    2 lb of RAW Shrimp
    Lime (15 aprox) (I recommend to taste it first so it is not sour).
    Onion (1/4 of the onion aprox).
    Black Pepper.
    Salt.
    10 or more Serranos - I used 15
    Handful of Cilantro (remove the dry leaves and the not so beautiful portion
    of the stem).
    Tostadas.

    Preparation:

    1)Shell and butterfly the raw shrimp.

    2) Put the shrimp nicely layed out in a container.

    3) Slice some onion over the shrimp (we normally slice 1/4 of the onion, if
    you can get the purple one it's better) and sprinkle with black pepper and
    salt, to taste.

    4) Squeeze lime all over it until all the shrimp is well-covered by the
    juice .
    5) Once the shrimps turns PINK color, (it's a good sign !! you've done it
    right so far), pour the liquids (lime mainly) into the blender and add the
    chiles, the cilantro, a bit of salt and blend it !!!, you are almost done.
    .. . .

    6) Once you blended this delicious mixture, make sure that the liquid is
    not too viscous, if so, just add little water, not much, and then pour into
    the container with the shrimp and let it rest for about 2 to 3 hrs.

    7) Serve it with Tostadas !!

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

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