Easy lemon rice recipe

The other day I was feeling a bit sluggish: I had over eaten and it was super hot so I wasn’t feeling like eating much and certainly I didn’t want to eat anything heavy. So I decided to go for some simple white rice and then spice it up with some herbs and lemon.

Super basic but it was incredibly good. The lemon juice really made it pop and I was surprised by how flavorful it was. I think this will become one of my favorite detox dishes!!

Lemon rice


  • 3-4 oz rice per person
  • lemon juice
  • extra virgin olive oil
  • fresh herbs (parsley, chive, cilantro…)
  • salt
  • pepper


  1. Boil your rice until al dente. For this dish you want your rice to have some bite and you do not want it to be sticky at all so short grain rice like you would use to cook risotto works best.
  2. When the rice is cooked, drain it and dress it with a vinaigrette you have prepared by mixing the juice of 1 lemon, 1 table spoon olive oil, chopped aromatic herbs and salt and pepper to taste. Mix everything well and enjoy. The lemon flavor is strongest right after pouring the dressing on the rice, so dress the rice right before eating!!
  3. The lemon will make the rice really pop and take this simple dish to another level.

Lemon marmalade recipe

While you are reading this I should be in Chiang Mai, Thailand. I will try to at least keep up with your comments, but I am not sure how good of an internet access I will have. I you don’t hear from me assume I am having a great time!

I discovered “marmalading” this spring and I love it. Unfortunately, I don’t have access to ton of fruit from my garden, and I have to use the farmer’s market or the super market to get my fruit, but still I like it very much. So the last project I embarked on was lemon marmalade. It turned out great. The best I have made so far.

I am a fan of tart jams and marmalade, and lemon is perfect for me! The sugar makes the tartness of the lemons acceptable and it becomes perfect when spread on a little bit of toasted sandwich bread. Accompanied by tea it makes my perfect breakfast. Actually I am writing this post in advance and it is breakfast time… I will leave you with the recipe and go enjoy some of this great jam!

Lemon marmalade


  • 2.2 lb lemons
  • 2.2 lb sugar
  • 1 cup water


  1. Start by washing your lemons and putting a pot of water to boil. Then peel all your lemons without throwing out the peel. Take the peel of 3 lemons and cut it into small matchsticks. Now blanch the lemon peel in your boiling water pot for 10 minutes. Repeat the blanching operation 3 or 4 times.
  2. The blanching operation allows you to get rid of the bitterness in the lemon zest, so you don’t have to worry too much about the white part of the skin.
  3. Meanwhile cut the lemon pulp into wheels, paying attention to separate out all the seeds you can find. Put the lemon and the blanched peels in a pot and add the same weight of the lemons plus peel to the pot (for 1lb of eight of lemon plus peel use 1 lb sugar ). Add 3/4 cups of water for every lb. of lemons and start the fire.
  4. Cook for about 20-30 minutes or until a drop of liquid poured on a cold dish run slowly. Pay attention that this lemon jam solidifies much more than the other jams, so turn the stove off earlier rather than later.
  5. Pour in vases and close. Sterilize if you plan to preserve the jam for a long time.

Delicious Mediterranean Calamari – Fried Squid

Calamari is a surprisingly easy meal to prepare. In this video Eva shows us how to properly clean and cook the squid. Calamari is wonderful as an entree or as side dish and is amazing with home-made tzatziki. Be sure to fry the squid right before you serve the meal, as it best eaten immediately.

1 box of frozen squid
Enough flour to dip the squid
Vegetable oil for frying
Fresh lemon
Pinch of salt and pepper

Allow the squid to defrost. Clean and cut the squid into small pieces or rings. Cut off the tentacles and body, and be sure to discard the backbone, ink sac, sand sac, and innards. Wash squid thoroughly and place on a strainer. Sprinkle with salt and pepper and place in the fridge for a few minutes. Dip the squid in flour and shake off excess. Heat a large frying pan with vegetable oil. Fry the squid in small batches and cook until golden, turning over. Place calamari on a paper-towel lined plate. Sprinkle with fresh lemon juice and serve with tzatziki sauce.

Next time on Thursday for Dinner: Spanakorizo (Spinach & Rice)

This entry was posted in Appetizer, Entree, Eva, Fried, Greek, Lemon, Seafood.

Pasta with capers, tuna and lemon

And today I’m going to give you a simple pasta with a salty-lemony dress that I made a couple of times last week. It is simple and fresh and is a great simple lunch for summer.

And for today that’s all folks! Brief and to the point.

Pasta with capers, tuna and lemon


  • 7 oz. pasta (I used fusilli)
  • 1 lemon
  • 1 tsp capers
  • 4 anchovies
  • 1 tbsp chopped cilantro
  • 1 can tuna
  • 1 tbsp panko
  • olive oil


  1. Boil water and cook pasta according to box instructions.
  2. Chop the capers, anchovies, cilanto and the zest of the lemon in a fine mince.
  3. Squeeze the lemon and add it with the oil to a bowl. Mix well.
  4. Add the tuna and the chopped capers, lemon and cilantro and mix well.
  5. Add the drained pasta, mix well and sprinkle with panko for some crunch.

Greek Style Pork Ribs : Greek Recipes

Greek Style Pork Ribs – These hearty, hoedown, pork ribs are spiced with a Greek spice blend, that is easily found in grocery stores. Marinated quickly, they absorb the fragrant flavors of the spices and herbs, and smell terrific!

Prep Time: 10-15 mins
Cook Time: 45 mins
Servings: 12
Main Ingredient: Pork Ribs
Difficulty Level: 2

Ingredients to make Greek Style Pork Ribs

Pork baby back ribs (about 8 racks) 8 lbs. 3.6 kg
Butter (not margarine), melted 1/2 cup 125 mL
Lemon juice 3 tbsp. 50 mL
Greek seasoning 2 tbsp. 30 mL
Seasoned salt 1 tbsp. 15 mL
Italian seasoning 1 tbsp. 15 mL
Salt 3/4 tsp. 4 mL
Freshly ground pepper 1/2 tsp. 2 mL

Directions to make Greek Style Pork Ribs

Step 1:Place ribs, meaty side up, on 3 lightly greased baking sheets with sides. Combine butter and lemon juice in 1 cup (250 mL) liquid measure. Brush 1/2 onto ribs.

Step 2:Combine remaining 5 ingredients in small bowl. Sprinkle 1/2 over ribs. Turn ribs over. Brush remaining butter mixture onto ribs. Sprinkle remaining spice mixture on top. Cover. Chill for 1 hour. Bake, uncovered, in 375°F (190°C) oven for 45 minutes, turning once, until tender.