Once our baby is consuming food other than just breastmilk, I plan on making our own organic baby food and freezing portions of it. I found these baby food freezer containers and like the fact that they are bpa free. I originally bought these freezer containers only for that purpose (you can find containers here) but soon realized they could serve other purposes too. When our little lemon tree had its big bumper crop of fruit for the year, it was more lemons than we could use at one time, but I didn’t want to waste any of that precious juice. I juiced all of the lemons that we weren’t going to be able to use right away and poured the juice into the baby food containers. It worked out to be approximately two lemons worth of juice for each 2 ounce container. After they were frozen, I transferred the frozen cubes to freezer bags for long term storage so the cubes could be used for other things (you can find the freezer bags I use here). It worked out really well since now I always have fresh squeezed lemon juice on hand whenever I need it for a recipe or for making lemonade!
After I perfected my pot roast recipe (recipe shown here), I wanted to save every last drop of the delicious broth that was left over from the crock pot. I used the baby food containers again to make some small portions of broth, perfect for making my homemade dog treats (recipes here and here). I also saved larger portions of the broth in the freezer bags.
I made this recipe with a bone in turkey breast, but it could easily be made with chicken as well for a more affordable (and easier to find) option. Unfortunately, I am allergic to chicken, so I get excited when I find a small cut of turkey like this in our local store.
1 bone in turkey breast
4 large lemons
2 sprigs of fresh rosemary
salt & pepper
1.Preheat oven to 375 degrees F.
2. Use a fine cheese grater to get the zest off all of the (washed) lemons.
2. Juice all of the lemons.
3. Finely chop rosemary leaves.
4. Place turkey breast in casserole dish, and pour lemon juice over turkey.
5. Sprinkle top of turkey breast with lemon zest, chopped rosemary, and a sprinkling of salt & pepper.
6. Cook covered in preheated oven for approximately an hour and a half. Time will vary depending on the size of the meat you are using. The important thing is to cook it until the inside reaches a minimum of 165 degrees F.
7. Halfway through the cooking time, take out and baste turkey with juices from casserole dish. At this point, I also added in the frozen green & yellow beans (preserved from our garden!).
That’s it! This was a super easy dinner, and the turkey came out so delicious and juicy. 🙂
One of my husband’s friends from work has an amazing lemon tree that produces tons of mature, huge lemons. Our baby lemon trees cannot keep up with the volume that this mature tree produces. Luckily for us (and my crazy pregnancy citrus cravings), the owner of the lemon tree is very generous with the lemons and always sends some home with my husband for me. 🙂 One of my favorite things to do with all of the lemons is to make tons of homemade lemonade. I don’t like to use a lot of sugar when making lemonade, so I found a way to make it with just the tiniest bit of sugar.
I start with about 6 large lemons, and scrub them well to remove any dirt. This step is important since the lemon zest is an important part of the recipe. If you are using smaller lemons, you should increase the number of lemons that you use.
Start by peeling the zest off the washed lemons using a vegetable peeler. Be sure to just peel off the zest, avoiding the white pith which is bitter tasting.
You will need approximately two cups of peeled lemon zest. Put the strips of lemon zest in a small pan along with 6 cups of water, and 6-10 tablespoons of sugar (adjust according to how sweet or tart you want it – add more if you want it really sweet). Bring to a low boil and cook covered on a medium-low flame for approximately two hours. After enough time has passed, the water will be infused with the natural sweetness from the lemon zest, and the water will be tinted yellow. Once finished, allow the syrup mixture to cool to room temperature before using.
Juice the 6 lemons used above to use for the lemonade.
Once cooled, pour the lemon syrup mixture into a large canning jar. This will make several batches of lemonade, and can be stored in the fridge for a few months. To make the lemonade, mix together 1/2 cup of the lemon syrup, juice from the 6 lemons, and approximately 6 cups of cold water. You can add more or less syrup and water to adjust to your own personal taste preference. That’s it! It’s really easy, and uses only a minimal amount of sugar for each glass of lemonade!