Recently in oranges Category

ginger_pork_stirfry_with_butternut.jpgI don't generally like ginger in savory dishes, but in this Asian stir fry it blends well with the subtle cinnamon and orange flavors in the dish. Precooking the butternut squash a few minutes in the microwave gives enough of a head start in the cooking process to ensure tender cubes. Serve with rice.

1 (2-pound) butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoons peanut oil
2 tablespoons coarsely grated orange rind
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick, broken
1 1/4 pounds pork tenderloin, trimmed and cut into 2-inch strips
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese black vinegar (or balsamic vinegar)
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup chopped green onions
Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.
figbiscotti_sm.jpgA lovely citrus and cinnamon spiced biscotti with a light and tender texture, more like a cookie than your traditional break-your-teeth biscotti. Beating the eggs is an extra step, but don't skip it: it keeps the cookies from becoming tough.

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs
1 tablespoon finely grated orange zest (from 1 large orange)
1 cup coarsely chopped dried Calimyrna figs (6 ounces)
1 cup walnuts, toasted and roughly chopped
Nonstick cooking spray
Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.

Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely. (Store in an airtight container, up to 1 week.)
Original recipe

orangetempeh_sm.jpgMy absolute favorite way to eat tempeh: sauteed until golden, and glazed in a tangy, sweet orange sauce. I always seem to forget how thin the sauce is starting out, but don't worry, it will thicken as it cooks.

1 cup freshly squeezed orange juice (3-4 large juicy oranges) (I usually just use bottled)
1 tablespoon soy sauce
1 1/2 tablespoons mirin - Balsamic vinegar can be substituted for a tangier version
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
1 tablespoon olive oil
optional:
1/2 lime
a handful of cilantro leaves
Put the orange juice in a small bowl. Add the soy sauce, mirin (or balsamic), and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.

Original recipe



Daniel's famous grilled chicken. Serve with yellow rice and black beans.

½ c. gold tequila
1 c. lime juice (5-6 limes)
½ c. orange juice (2 oranges)
1 tbs. chili powder
1 tbs. minced fresh jalapeno pepper
1 tbs. minced fresh garlic (3 cloves)
2 tsp. kosher salt
1 tsp black pepper
6 boneless chicken breasts, skin on
Combine tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in large bowl. Add chicken. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil. Remove the chicken from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from grill to a plate. Cover tightly and allow to rest for 5 minutes.

From: Barefoot Contessa
chicken_pasta_salad_sm.jpgFinally, a pasta salad I like! The bright citrus dressing and red grapes are balanced by the addition of a few toasted walnuts & chopped green onions.

3  cups  uncooked farfalle (bow tie pasta)  or rigatoni (about 8 ounces)
1/3  cup  fresh orange juice (~1 orange)
1/4  cup  fresh lemon juice (1/2 lemon)
2  tablespoons  extravirgin olive oil
1  tablespoon  stone-ground mustard
2  teaspoons  sugar
1 1/4  teaspoons  salt
1/2  teaspoon  freshly ground black pepper
2 tbs  white wine vinegar
2  cups  shredded cooked chicken breast (about 2 breasts)
1 1/2  cups  seedless red grapes, halved
1  cup  thin diagonally cut celery
1/4 c. sliced green onions
1/3  cup  coarsely chopped walnuts, toasted
2  tablespoons  chopped fresh parsley
optional: lettuce or arugula to serve it on

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, green onion, walnuts, olives, and parsley; toss gently to combine.


Original recipe (Cooking Light)

Daniel's best ad-libbed recipe

~1.5 lbs chicken breast
2 bunches green onions
3-4 carrots
1 package snow peas
1/3 c. orange juice
1/4 c. soy sauce
2 Tb. Mirin
2 Tb. brown sugar
1-2 oranges
1/2 Tb. cornstarch
Cut chicken into thin, short strips. Cut green onions into 1" strips. Julienne the carrots. Zest the orange.

For the sauce: combine soy sauce and next 4 ingredients.

Saute chicken in wok over med-high heat in 1/2 Tb. oil. Add 1/3 c. orange juice near end of cooking. When chicken is cooked through, transfer (with juice) to bowl.

Heat 1 Tb. oil in wok on high heat. Add vegetables and saute until seared (~1 minute). Re-add chicken & juice, turn heat down to med-hi. Cook until vegetables are tender. Add sauce, heat through.

from: Daniel
smIMG_5545.jpg
A hearty lunch salad. Top with leftover shredded roasted chicken or other lean meat and it's a well rounded meal.

Yield:  2-3 servings (serving size: 1 cup)

Salad:
1 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
2 teaspoons olive oil
1 garlic clove, minced
1 med peeled sweet potato, cut into 3/4-inch pieces
1 orange, sectioned and chopped
1/4 cup vertically sliced red onion (optional)
3 tablespoons nuts, toasted (pine nuts, walnuts, pecans, etc)
1 (6-ounce) bag prewashed baby spinach

Mustard-Citrus Dressing:
3 tablespoons fresh orange juice
2 tablespoons olive oil
1.5 tablespoon stone-ground mustard
3.5 tablespoon rice vinegar
.5-1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tsp orange zest

Preheat oven to 400°.

To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 30- 40 minutes, stirring occasionally. Remove from oven; cool. Combine potato mixture, orange sections, onion(if using), nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

CALORIES 160 (30% from fat); FAT 5.3g (sat 3.2g,mono 1g,poly 0.8g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 59mg; CARBOHYDRATE 27g; SODIUM 101mg; PROTEIN 2.9g; FIBER 4.1g

Original Recipe
A decadent favorite for brunches, tea parties, and showers. Serve hot.
 
2 c. flour
1/3 c. sugar
1 T. baking powder
1/4 tsp. salt
6 T. cold butter, cut into pieces
1/2 c. dried cranberries, cut into small pieces
1 large egg
1/2 c. half-and-half
1-2 tsp. grated orange zest
Preheat the oven to 425 degrees.

Whisk together in large bowl: flour, sugar, baking powder, salt.

Cut in butter with 2 knives or pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs.

Stir in cranberries.

Whisk together, then add all at once: egg, half & half, orange zest.

Mix with a wooden spoon until ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8-12 wedges and place at least 1/2 inch apart on ungreased baking sheet.

Brush the tops with half & half and sprinkle with sugar.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack or serve warm.

From Joy of Cooking