Happy Birthday! Lets Eat Toffee Squares

It’s Uncle Roger’s 50^th Birthday party today.  It’s a tradition in my family to get together for everyone’s birthday and eat lots of good food and sing Happy Birthday.  Well sing is the wrong word for it, everyone “sings” as bad as they possibly can and as loud as they can.  It’s one of the worst things you’ll hear but it’s my family so it’s just right.  Whenever I am with the hubby’s family for a birthday celebration it feels really awkward to hear everyone singing as perfectly as they can.  That’s just not the way I know the song.  I’m certain that every young child in the family goes to a friend’s party for the first time and when it’s time to sing they feel like they are on another planet. 

That’s my family; definitely a unique bunch and I wouldn’t trade them for anything! 

Everyone usually brings their specialties; potato salad, macaroni salad, meatballs, beeferroni, rice, dill pickle dip, Caesar salad are just a few of the staples.  I went through a phase were I made spinach dip for a while.  Today I felt like changing it up with a dessert.  Uncle Roger has a sweet tooth so I hope he enjoys these Rice Toffee Bars.

A few months ago I discovered Golden Syrup.  It reminds me of maple syrup on a stick, the stuff you get at the sugar bush.  I think I mentioned before that it can be tricky finding golden syrup, but don’t worry I think you could get away with just using corn syrup or even maple syrup for this recipe.  I’m pretty sure that golden syrup would taste the best though.

Rice Toffee Squares

Ingredients

• ½ cup butter
• 1/3 cup Sugar
• 1/3 cup Brown Sugar
• 3 tbsp Lyle’s Golden Syrup
• 397g can condensed milk
• 4 cups Rice Krispies®

Directions

1. Grease and line an 8 inch shallow square tin with parchment paper.

2. In a large non–stick pan melt butter and sugars together gently, add the Lyle’s Golden Syrup and condensed milk and slowly bring to the boil stirring continuously, about 5-6 minutes.

3. Simmer for 1 minute then remove from the heat.

4. Add Rice Krispies fold together and pour into prepared tin. Leave to cool, then cut into small squares.

ENJOY!

I've Been A Bad Girl! Full Fat Cream....WOW

I feel like mother nature is teasing us these days.  I'm just itching for some warmer weather. There is nothing like that first morning in spring when you wake up and it's warm enough outside to grab a cup a joe and sit outside under the warm sun without needing a sweater.  Lately it has been sunny but when you head outside it is still COLD and windchill, what's the deal!  I know I shouldn't complain but enough is enough.

Today I figured if mother nature isn't going to give me sunshine then I'm going to keep going with the comfort food.  So I made FULL FAT Fettuccine Alfredo, is there really any other way to go?  I often can't bring myself to pouring a full carton of heavy cream into the sauce but this time I ignored the angel on my shoulder and listened to the devil;) 

I don't order Fettuccine Alfredo often when I am at a restaurant, mainly because I usually find myself disappointed and wondering how they could screw it up.  And I still feel that way, I mean every ingredient is packed with flavour how can you go wrong.  Let me tell you, I definitely did it right on this one.  Better than anything I remember having in a restaurant. 

The only thing I regret is not making my own fresh pasta.  It's not really a task to take on during the week, so I bought a pack at the grocery store instead.  It did the trick but homemade fresh pasta would just put this over the top.  I hope you give into the Full Fat Devil and try this some time, you'll love it!

Fettuccine Alfredo

Ingredients

• 2 Cups Heavy Cream
• 6 Tablespoons Unsalted Butter
• 1 1/4 Cup Freshly Grated Parmesan Cheese
• Salt & Black Pepper
• 1 Pound Fresh Fettuccine

Directions

1. Bring a large pot of salted water to a boil. Turn the burner to it's lowest setting, and drop in the pasta. Cook the pasta only a couple of minutes until it’s al dente.  Drain the pasta, and reserve.
2. In a separate pot or a skillet with high sides, heat together the cream and butter over medium heat until bubbling. Add half of the Parmesan cheese to the cream mixture. Also add salt and pepper to taste.
3. Add pasta to sauce and toss to coat well.  While you are mixing incorporate the remaining Parmesan cheese. Serve immediately.

ENJOY!

Ham, Gruyere and Mushroom Crepes

Where have you been?  It’s been a while!  I can’t really explain why. I think it’s just been one of those weeks where I haven’t been able to plan any cooking or baking.  We were taking a lot of things out of the freezer and had take-out once or twice.  I’ll try and do better this week

I’ve started off with something that I think it pretty fun, Ham, Gruyere and Mushroom Crepes.  I’ve never made my own crepes so that was a bit of an adventure.  I think the key to a crepe is don’t over think it.  Just put a thin layer of batter in the bottom of a pan for 30-60 seconds, then flip and cook 10 seconds longer.  Easy peasy!  Flipping the crepes can be a little tricky, they can tear a little and fold on top of itself.  Don’t panic just straighten the crepe out and go with the flow.  Also, the first crepe never works, kinda like pancakes.  So don’t worry if the first attempt doesn’t seem to work, the next one will be better, I promise.

The Hubby was very impressed with dinner tonight and asked what I will put in the crepes next time.  Maybe I’ll try a dessert crepe next time.

Crepes

Ingredients

• 1 cup flour, shifted
• 6 tbsp sugar
• 2 large egg
• 300 ml milk
• 2 tbsp melted butter
• ½ tsp vanilla

Directions

1. Combine flour, sugar and a pinch of salt in a large bowl.
2. Make a well in the center with a wooden spoon, stir in the egg and gradually draw in the flour from the edges.  Add the milk a little at a time, stirring all the time and drawing in more flour until you get a smooth batter.  The consistency should be like single cream.
3. Stir in the melted butter and vanilla and set mixture aside for about 10 minutes.
4. Melt a knob of butter and use a brush to coat a non-stick pan with butter.  Heat pan to medium heat, then add a ladleful of batter and swirl the pan so that the batter covers the base thinly.
5. Cook the batter for 30 seconds to 1 minute until the base is light golden brown. Lift the edge with a spatula to check, the flip over and cook for about 10 seconds longer.
6. Slide onto a warm plate and repeat with remaining batter.

Mushroom, Ham and Gruyere Crepes

Ingredients

• 8 oz package mushrooms, chopped
• 1 clove garlic, minced
• 1/3 cup half and half
• Salt and pepper
• 1 cup grated gruyere cheese
• 6 slices ham
• 6 crepes

Directions

1. Preheat oven to 400F.
2. Heat a pan over medium heat.  Add mushrooms and cook for about 1 minute, then add garlic.  Sautee until mushroom is tender.  Season with salt and pepper, then add half and half.  Cook for 3-5 minutes until cream thickens and mixture is no longer runny.  Remove from heat.
3. Set up a work space with ham, mushroom mixture, gruyere, and crepes.  Lay out the crepes top each one with a slice of ham.  Divide mushroom mixture between the 6 crepes adding the mushroom in a row across the ham.  Top with gruyere and from the end closest to you roll up the crepe.  Add crepes to a casserole dish.
4. Cook in preheated oven for 15 minutes or until the cheese is melted.

ENJOY!

Build Your Own Dinner

This month’s edition of Fine Cooking magazine has a great section on Thai Curry.  The website also has a tool that will help you build your own Thai Curry recipe.  So, that’s what’s for dinner tonight!

I used Panang Curry Paste, coconut milk, beef, mushrooms, thai eggplant, green beans, kaffir lime leaves and thai basil.  Earlier in the week I looked for panang curry paste at the grocery store and had no luck.  On the way home from work I stopped at the Asian grocery store and found panang curry paste, I grab coconut milk, thai eggplant and thai basil. 

For a long time I would buy the cheapest can of coconut milk on the shelf, until I changed it up a little and bought the most expensive can.  It was worth it, the expensive stuff is creamier and more flavourful than the cheap stuff.  So, look for the can that’s $1.99 instead of $1.00. 

I keep kaffir lime leaves in the freezer and I already had some sliced beef, mushrooms and green beans.  All set to go!  I think I have mentioned before that the best way to tackle a stir fry is to prep all of your ingredient before you ever heat up the pan.  After about 15 minutes of chopping and measuring I was ready to go. 

One thing I will admit is that I don’t think I quite followed the recipe when it came to preparing the curry base.  I doubled the curry paste and I didn’t use chicken broth to thin out the base, but I did add about ½ of water instead.

Here’s the recipe that I built but feel free to visit Thai Curry over at Fine Cooking

Michelle’s Thai Panang Curry

1 13.5- to 14-oz. can coconut milk

1/4 cup Panang curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)

1 lb. flank steak, strip steak, or sirloin, cut into 1/4-inch-thick bite-size slices

1 cup sliced button or cremini mushrooms (1/4-inch-thick slices)

1 cup bite-size green bean pieces

1 cup Thai eggplant wedges

a drizzle of coconut milk, for garnish

3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the green beans, eggplant, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and button mushrooms and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the whole lime leaves or tell your guests to eat around them. Garnish with the coconut milk and basil. 

ENJOY!

Homemade Granola Bars, The Way You Like Em'

Growing up my Mom always made these granola bars.  I would take them to school for a snack and on camping trips for some energy on the trail.  Throughout university I started making them myself and I would come up with different ingredient variations to change things up.          

One of my favourites was using dried cherries, dried cranberries and dried blueberries for a great fruity flavour.  Tonight I just went through my baking cupboard and emptied a few different jars.  They included slivered almonds, pecans, peanut butter chips, milk chocolate chips and raisins.  You can use just about any ingredient you would like, as long as you use 3 cups of oats, 3 cups of "extras", 1 can condensed milk and 1/2 cup melted butter. 

As I poured mixture into the prepared pan I thought of another variation, diced apples, pecans, raisins, a teaspoon of cinnamon and possibly a drizzle of caramel on top.  Once this batch is gone I'll give the apple cinnamon bars a try. 

The photo above shows how they look coming out of the oven.  From there let them cool, remove the foil and cut into portions as big or as small as you desire.  I usually make a rectangular shaped bar, but you could make em square too, the way you like em'!

Granola Bars

Ingredients

• 3 cups Oats
• 1 cup Chopped Peanuts
• 1 cups Raisins
• 1 cup Chocolate Chips
• 1 can Sweetened Condensed Milk
• ½ cup Butter, melted

Directions

1. Line a 13 x 9” pan with foil and grease.
2. Combine all ingredients in a large mixing bowl. Mix until all ingredients are well coated.
3. Press evenly into prepared pan.
4. Bake at 325 for 25-30 minutes or until golden brown.
5. Cut into 36 bars and store at room temperature.

Alternative ingredients: almonds, pecans, hazelnuts, craisins, dried blueberry, dried cherry, peanut butter chips, butterscotch chips, marshmallows.  Just make sure you use 3 cups oats and 3 cups of “extras” to 1 can condensed milk and ½ cup melted butter.

ENJOY!

I've Been Challenged...Accepted and Complete

Last week my Step-Mom challenged me to make chocolate covered cheesecake bites.  I have a potluck to attend with the wonderful ladies on my hockey team so I thought it would be a good chance to combine the two. Make the cheesecake bites for the potluck!  Of course I'll also have to save a couple for my the judge.      

I think the idea is to duplicate the PC brand of chocoalte covered cheesecake.  I think I've had them a few times but I don't really remember how they taste.  I basically took a cheesecake recipe and shrunk it into and 8x8" square pan.  The whole recipe does take some preparation in advance because the cheesecake should be made the night before so it can be well chilled.  Then the squares are cut and frozen to allow for easier dipping.  Finally you dip the cheesecake in chocolate and we all know how annoying that task can be.

It's been a while since I have made a cheesecake or anything with cream cheese for that matter.  I think I might be hooked, so don't be surprised if you see another cheesecake recipe again.

The hubby loved them but they seem a little dangerous to have kicking around the house.  Pick them up with your hands, two bites later, it's gone!  Hopefully they work out well at the potluck. 

Chocolate Covered Cheesecake Bites

Ingredients

• 1 ¼ cup graham cracker crumb
• ¼ cup melted butter
• 250g package of cream cheese
• 1/3 cup sugar
• 1 egg
• ½ tsp vanilla
• 1/3 cup sour cream
• 1/3 cup chopped toasted pecans
• 20 caramels, unwrapped
• 2 tbsp Half and half
• 2 cups chopped semi sweet chocolate
• ¼ cup shortening

Directions

1. Preheat oven to 350F.  Line an 8x8” square pan with tin foil and grease the foil.
2. Combine cookie crumbs and melted butter, stirring to coat.  Press the mixture evenly into the bottom of prepared pan.
3. Melt caramels and half and half in a small sauce pan over low heat or in microwave on high in 30 second increments until smooth. Pour evenly over prepared crust.  Sprinkle with toasted pecans.  Place the crust in the refrigerator while you prepare the filling.
4. Combine cream cheese and sugar in a medium bowl until light and fluffy.   I used a hand held whish and blended on high speed for a few minutes. 
5. Add egg and vanilla and blend on low speed until just combined.  If you over-mix you cheese cake will not have the right texture.
6. Gently stir in the sour cream, then pour evenly over crust, caramel and pecans. 
7. Bake for 35-40 minutes until just set.  I baked for 35 minutes at 350F, then turned off the heat, opened the oven door and left the cheesecake inside for another 5-10 minutes.  This will help to avoid having the center of your cheesecake crack or cave in.
8. Rest at room temperature for 1-2 hours until cooled, then refrigerate for 3-4 hours or overnight.
9. Remove the cheesecake from the pan by lifting out the tin foil.  Peel off the foil and place cake on a cutting board.  Using a large, sharp and warm knife cut cheesecake into 36 1.5 x  1.5” squares.  Place in freezer for 1 hour until firm.
10. Melt shortening and chocolate over a double boiler.  Set up a wire rack over a piece of parchment paper.  Using a fork dip squares into the chocolate, lift out of the chocolate on once fork and slide onto the rack using a second fork.
11. Let the squares set at room temperature then store in an airtight container in refrigerator.

ENJOY!

FAILURE!!!

This might come as a big surprise to all of you, I'm not perfect!  Even though my Mom says that I am, even I make mistakes.  Tonight's dinner was one of them.  I have never had spaghetti squash before and when we passed it in the grocery store I had this great idea to come up with something delicious to make with it.  I racked my brain all week trying to come up with something and tonight I finally decided to do this,

I'll break it all down for you, starting with where this idea came from, my Mom.  She makes this same dish with actual spaghetti instead of squash.  It is so good!  There is alot of garlic, as much as you can chop. Olive oil gets infused with the garlic and diced red and green pepper are sauteed in the oil.  Then spaghetti is toss with the oil and veggie mixture.  Serve it up with grilled hot Italian sausage and a generous sprinkle of parmesan. 

I figured why not just replace the pasta with squash.  When I say it was a failure it's a small exaggeration.  We both cleared our plates and felt full afterwards.  The reason this is a failure is because I wouldn't make this again and I don't even want to bother giving you the recipe,  I don't want you to eat it either. 

I wasn't going to post my Spaghetti Squash disaster but my failures make me a better cook too.  Trying new things and learning from your mistakes is part of perfecting anything.  Next time I will stick to my Mom's recipe and use spaghetti spaghetti not spaghetti squash.  I'll have to give spaghetti squash a second chance in the future.

Come back tomorrow night and look for my Chocolate Covered Cheesecake Bites, hopefully they turn out well.

ENJOY! 

Happy Mardis Gras!



Tonight's post is to celebrate Mardis Gras!  Originally I thought I would make something like jambalaya or gumbo but this morning I woke up to a sick husband.  When he's sick he doesn't usually want to eat much so I knew that an elaborate dinner wouldn't be appreciated.  So, instead I made Bananas Foster. 

If you decide to try this recipe I do have to warn you to be very careful when lighting the rum.  I was to scared to do this on my own since all we had was a lighter and not a BBQ lighter.  With a BBQ lighter you would be able to keep your distance.  The hubby lite the rum and boy did it light!  He's pretty certain that he lost some eyebrows.

I've never had Bananas Foster so I was going into this a little blind.  I don't really know what it's supposed to look like or how it should taste. I really liked the warm bananas and caramel sauce on the cold vanilla ice cream. I will definitely make this again, especially for guests. 

Bananas Foster

Ingredients

• 2 tbs unsalted butter
• ½  cup lightly packed dark brown sugar
• ¼  tsp ground cinnamon
• 2 tbs cup banana liqueur
• 2 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
• 2 tbs cup amber rum
• vanilla ice cream

Directions

1. In a skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute.
2. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes.
3. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.
4. Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.
5. Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.

 ENJOY!

Put That Stock To Work

Yup, I'm still here!  I know it's been a while.  Things have been busy, we're renovating!  My husband is a carpenter and we are finally getting around to doing some work on our own house.  We're (you like how I say WE:) ) painting, tiling and replacing in our laundry room and main floor bathroom.  On the weekend we had a party, at least that's what we called it to get my Mom and Step-Dad over.  Little did they know it was a Painting Party:)  The reno is moving along well, I can do laundry again shouldn't be to much longer and we'll have a new shower.With all of that going on and me trying to get healthy again not much went on in my kitchen.

Last week I made stock and planned on making this soup, but I got sick.  I ended up bagging all of the stock and tossed it in the freezer.  This recipe uses 8 cups of stock so I made one large bag and two smaller 4 cup bags.  Today, I was back to work and feeling pretty good so I took the stock out of the freezer and made my soup. 

What I liked about this recipe is that you give the stock an extra kick by poaching bone-in chicken breasts in the stock. It was also very filling with chicken, sausage, chickpeas, pasta and potatoes just one bowl of soup is a complete meal.

Chicken Chorizo Soup

Ingredients

·       8 cups homemade or low-sodium chicken stock

·       2 bone-in chicken breasts, skin removed

·       2 bay leaves

·       1 leafy sprig flat-leaf parsley

·       2 tbsp olive oil

·       4 oz chorizo sausage, diced

·       1 onion, finely chopped

·       1 medium carrot, diced

·       1 medium potato, peeled and diced

·       2 cloves garlic, minced

·       1 tsp smoked paprika

·       ½ cup dry sherry

·       2 oz spaghetti, broken into 2-inch pieces

·       ½ tsp each salt and freshly ground black pepper

·       1 can (540 mL) chickpeas, drained and rinsed

·       ⅓ cup finely chopped parsley

Directions

1. In a large saucepan, combine stock, chicken breasts, bay leaves and parsley sprig. Bring to a boil over high heat. Reduce heat to medium-low; simmer, partially covered, for 20 minutes or until chicken breasts are no longer pink inside. Remove chicken breasts from stock and set aside to cool slightly.

2. When chicken breasts are cool enough to handle, remove meat from bones and shred meat finely. Set aside.

3. In a large Dutch oven, heat oil over medium heat. Add chorizo; cook, stirring, for 3 to 5 minutes or until chorizo is starting to brown and has rendered some of its fat. Add onion, carrot and potato. Cook, stirring for 5 to 7 minutes or until onion is softened but not brown. Add garlic and paprika; cook, stirring, for 1 minute or until fragrant.

4. Add sherry. Bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil for 2 minutes or until sherry has almost all evaporated.

5. Strain stock into Dutch oven, bring to a boil over high heat. Add spaghetti, salt and pepper. Reduce heat to medium-low; simmer, covered, for 8 to 10 minutes or until potato and spaghetti are tender.

6. Stir in reserved chicken meat and chickpeas. Simmer, uncovered, over medium-high heat for 2 minutes for flavours to blend; stir in parsley. Taste and add more salt and pepper if necessary. Ladle into warm soup bowls.

ENJOY!

Lasagna+ Cupcakes = Dinner

I’m still fighting off this nasty cold.  Yesterday was a struggle so dinner was a write-off, but I had the idea to make this dish a while back so I had everything ready in the freezer.  For the meat sauce I used some of the Bolognese sauce I made a few weeks ago and froze.  You can also use your favourite meat sauce or spaghetti sauce. Or you can cook 1 lb of ground beef, drain off the fat, return to the pan and add 1 can 28oz can of diced tomatoes and simmer for 20-30 minutes.  Add some seasoning to the sauce until you think it tastes good.  I like to put a lot of garlic and a good palm full of dried basil.

You might get more or less than 12 lasagnas out of all the ingredients. I find quantities can vary from one muffin tin to the next.  I thought they were super cute and pretty darn tasty.  I served them with a spring mix salad dressed with lemon and olive oil.  The hubby liked to; despite the weird looks I got using won ton wrappers to replace lasagna sheets.  I thought that kids might like these; they would be able to pick them up with their hand and eat them just like a cupcake.

Lasagna Cupcakes

Ingredients

• 1 package of round won ton wrappers, (you probably won’t need the whole package)
• 1 ½ cup grated mozzarella, packed
• 3 cups meat sauce
• 1 cup grated Parmesan
• 500g container 1% cottage cheese
• 1 clove garlic, minced

Directions

1. Preheat oven to 375F and grease 12 muffin tins with cooking spray.
2. Combine Parmesan, cottage cheese and garlic in a bowl.
3. Place a won ton wrapper in the bottom of each muffin tin.  Top with meat sauce to coat the wrapper, about 1 rounded tablespoons full.  Place a tablespoon of cottage cheese mixture over sauce then top with mozzarella.  Repeat with another layer of won ton, sauce, cottage cheese and mozzarella.  If you can try to squeeze in one more layer.  I only fit two layers; just make sure you end with mozzarella.  It will depend on how large your tins are.
4. Bake 20 minutes.  Remove from oven and let rest 5-10 minutes.  The longer you can wait the easier it will be to take them out of the tin

ENJOY!

Home Remedy, Lemon Honey Tea

I’m sick….grrr!  What a pain in the you know what.  I really thought that I was going to be lucky enough to not get sick this year.  Last winter I was sick 4 times before Christmas.  This year, nothing.  I had a few scratch throats that didn’t last more than a day.  I kept beating it, fighting the common cold and winning all winter long. Today, the cold won. 

I’m hoping that with a day of rest I can get back on track and I’ll be as good as new tomorrow.  So this morning I woke up and made a pot of Lemon Honey Tea.  I wanted something that would soothe my sore throat.  I grabbed a pot and added 4 cups of water; while it started boiling I peeled a 2 inch piece of ginger and the rind off of 1 lemon and tossed it into the pot.  I let the mixture simmer for about ten minutes.  Then I added 1-2 tablespoons of honey, depends how sweet you like it, and 2 tablespoons of fresh squeezed lemon juice.

It works!  It tastes good, although I think my taste buds are a little off right now. Most importantly it feels great on my throat. I plan on drinking this tea all day and getting a lot of sleep.  I hope none of you have to try this tea and you can avoid getting sick but just in case I’ll leave the recipe for you.

Lemon Honey Tea

Ingredients

• 4 cups water
• 2 inch piece of ginger, peeled
• Rind from 1 large lemon (just use a knife and peel it off like a potato)
• 2 tbsp fresh squeezed lemon juice
• 1-2 tbsp honey, to taste

Directions

1. Add 4 cups of water to a pot and bring to a boil over high heat
2. Add lemon rind and ginger to pot.  Once the water is boiling reduce to medium heat and simmer for 10-15 minutes. 
3. Remove the pot from the heat and add lemon juice and honey.  Pour the tea into a teapot and serve.

ENJOY!