Lily-Rose: Kindergarten Cook is at it again! In this episode, Khloe and Lily master a cool, refreshing summer classic: Fresh Made Lemonade By The Glass.
Fresh Made Lemonade By The Glass
1 medium lemon
¾ cup water
1-2 tbsp sugar or to taste
Ice
Place the uncut lemon on the countertop or cutting board. Roll the lemon back and forth a few times, pressing down firmly with the palm of your hand.
Cut the lemon in half and, using your hand or a juice extractor, squeeze as much juice out as possible. A medium-sized lemon will yield approximately 3 tbsp of juice.
Pour lemon juice into a glass, passing it through a strainer or cheesecloth to catch seeds and pulp.
Add water and sugar to the glass. Stir to dissolve sugar.
Add ice and serve immediately.
1 serving, 60-100 calories per serving, depending on sugar usage
Hack: 3 tbsp bottled lemon juice can be used in this recipe
Hack: Honey, corn syrup, maple syrup, coconut sugar or another sweetener can be used to replace sugar
Hack: Freshly squeezed lemon juice can be frozen for up to 3 months. Pour into ice cube trays to freeze into individual cubes.
Hack: To see more videos from Lily-Rose and her friends, check out ourYouTube channel! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
Simple Pico de Gallo (Easy Fresh Salsa) is easy to make and a great addition to any gathering buffet! Mix it with guacamole for an extra special treat.
Simple Pico de Gallo (Easy Fresh Salsa)
Simple Pico de Gallo (Easy Fresh Salsa)
4 plum tomatoes (1 lb or 3 cups chopped)
½ large onion (1 cup chopped)
1 jalapeno pepper (optional)
1 clove garlic (1 tsp minced)
½ cup fresh cilantro (or 3 tbsp dried)
2 tbsp lime juice
½ tsp salt
⅛ tsp pepper
Chop tomatoes into small dice. Mince onion, jalapeno, and garlic. Add all to a mixing bowl.
Stir in cilantro, lime juice, salt and pepper.
Refrigerate and allow to rest for one hour for flavors to combine.
Serve with tortilla chips, if desired.
6 servings, 25 calories per serving (pico de gallo only)
Hack: Serve with or mix in Easy Guacamole Dip for a hearty and tasty appetizer or snack!
Hack: Serve over tacos, enchiladas or in burritos and quesadillas. Also, cook with scrambled eggs or rice!
Dissolve brown sugar and yeast in warm water. Set aside for 7 minutes until yeast blooms (forms a foam on top).
Place dried vegetables in a mini chopper or blender. Pulse a few times to break up any large pieces. Place vegetables, flour and salt in the bowl of a stand mixer fitted with a dough hook.
When yeast has bloomed, add it to the four mixture. Knead on medium-low speed for 10 minutes or until dough begins to make a slapping sound against the side of the bowl. Move dough to a greased bowl, cover and let rise for 90 minutes or until it has doubled.
Remove the dough from the bowl and shape it into 8 balls. Cover and let it rest for 30 minutes.
While the dough is resting bring water to a rolling boil in a wide diameter pan. Add brown sugar and white sugar.
Preheat oven to 425℉.
Use your finger to poke a hole in the middle of each dough ball and gently stretch so that hole is 2” in diameter and the bagel itself is 4” in diameter. Place each bagel on a lightly greased surface or parchment paper.
Lower bagels into boiling water using a slotted spoon, being careful not to crowd them. Simmer gently for 2 minutes, then carefully flip them over and simmer for another minute. Remove with the slotted spoon and move to a lightly greased or parchment paper-lined baking sheet. Repeat with remaining bagels.
Bake bagels for 20-25 minutes or until golden brown and has an internal temp of 190℉. Flip bagels after 15 minutes.
Yield: 8 bagels, 230 calories per bagel
Hack: Bagels can be stored at room temperature for 3-4 days or frozen for up to 6 months.
Remove stem and outside leaves from the lettuce. Cut into 4 equal wedges. Rinse gently under cold water, taking care to keep the wedges intact. Allow to drain.
Thinly slice the red onion. Rinse tomatoes and cut them in half.
Place wedges wide side down in a salad bowl or plate. Drizzle with 2 tbsp blue cheese dressing (thin with a little milk if the dressing is too thick to drizzle), Sprinkle with tomatoes, onion slices and bacon crumbles, allowing them to stick to the sides of the wedge in the salad dressing, Top with blue cheese crumbles.
Serve immediately.
4 servings, 387 calories per serving
Hack: Make this a complete meal by adding one or two hard-boiled eggs!
Hack: Do not assemble salad until ready to eat. If there are ingredients leftover, wrap them individually and store in the refrigerator until ready to eat.
Hack: To make bacon crumbles, preheat oven to 350℉. Place a low rack on a sheet pan with sides (so the grease won’t run into the oven). Lay uncooked bacon slices on top of the rack. Put in the oven and bake for 20-25 minutes or until crisp and browned.
Drain bacon on paper towels until cool. Crumble to the desired size.
1 lb bacon will make about 1 cup bacon crumbles
Hack: Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months. It can be used as a substitute for butter in various dishes. Caution: Use caution when cooking with bacon grease. It has a smoke point similar to butter, which is lower than oils.
These homemade macarons are a sweet meringue-based confection made with egg white, confectioners’ sugar, castor sugar, almond flour and food coloring.
Homemade Macarons
(Courtesy: Penny Jacques)
1 cup fine almond flour (100 grams)
1¾ cups confectioners’ sugar (180 grams)
3 egg whites (room temperature) (100 grams)
¼ tsp cream of tartar
¼ cup caster sugar* (40 grams)
4 -5 drops gel food coloring, any color
Fillings, such as jam, jelly, buttercream, ganache, curd, sweetened cream cheese and/or whipped cream
Before beginning the recipe, clean 3 bowls and mixer beater attachments to assure no residue is present.
Mix almond flour and confectioners sugar together. Sift three times and set aside.
Beat egg whites and cream of tartar with an electric beater until frothy, about 4 minutes. Gradually add caster sugar while continuing to beat whites. Beat until whites form stiff peaks, another 4 minutes.
Add gel food coloring to achieve the desired color. Continue beating for an additional 4 minutes or until stiff peaks return.
Add dry ingredients to egg whites. Gently fold together with a rubber or silicone spatula by folding from the sides of the pan and dragging through the middle of the batter. Make about 50 rotations until the batter runs smoothly from the spatula. Test this by “drawing” a figure 8 with the batter that runs from the tip of the spatula. If the figure comes out smoothly on the top of the batter in the bowl, it’s ready.
Gently transfer batter to a decorating bag and pipe 1½ “ circles onto a baking sheet lined with parchment paper, spaced about 1” apart. Drawing circles on the parchment paper beforehand will help to keep the macrons uniform.
Tap the baking sheet gently on the counter several times to bring any air bubbles to the surface of the batter. Use a toothpick to gently pop bubbles.
Allow macarons to rest at room temperature for about 60 minutes or until no wet spots show and a film has formed. You should be able to touch the cookie gently without disturbing the batter.
Preheat the oven to 300℉. Cook on center rack for 13-14 minutes until set but not browned. Allow to cool completely on the baking sheet (at least 20 minutes).
Turn cookies over and pipe desired toppings on the flat side. Cover with another cookie, flat side down.
Refrigerate in a tightly sealed container for 24 hours. Allow to set at room temperature for 20 minutes prior to serving.
Hack: Macarons can be refrigerated for up to 7 days
Hack: Filled macarons can be tightly wrapped and frozen for up to 1 month, although some fillings may not maintain their desired consistency after being thawed.
Hack: Unfilled macarons can be tightly wrapped and frozen for up to 3 months.
Hack: To see more videos from Lily-Rose and her friends, check out ourYouTube channel! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
Asian Stir Fry Green Beans is a simple, healthy and easy-to-make side dish that will shine at the dinner table!
Asian Stir Fry Green Beans
1 lb fresh whole green beans
2 cups water
1 tbsp canola oil*
Salt and pepper to taste
Wash and drain green beans. Cut or break off stem ends.
Place a skillet over high heat. Add beans and water. Cover the skillet and allow it to steam until water evaporates.
When the pan is dry, move beans to the side of the pan, creating a well in the center. Add canola oil to the well and stir fry beans for 1-2 minutes. Add salt and pepper to taste.
