My only substitutions were a bit of Penzey's
dried orange peel for the flower water and some granulated tapioca as the thickener (an idea I got from Elise at Simply Recipes, as I had some left over from her strawberry - rhubarb cobbler.
This easy sautéed broccoli recipe is very quick to make and includes
dried orange peel for added depth of flavor.
Interestingly, big juice companies like Minute Maid and Tropicana get around the waste problem by
drying orange peels for animal feed, but they are able to do it on a scale that's not feasible for small juicing operations.
Not exact matches
I forgo the
dried citron or
orange peel and head instead
for fresh spices, raisins, and plenty of
dried cranberries and sweet - sour
dry cherries.
Day 7: Drain the
peels (reserve the
orange - infused syrup
for use in cocktails and
for mixing with seltzer) and leave on a wire rack in a cool,
dry place until they're no longer sticky (this will take about 1 week).
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion
for sauce 1
orange (or tangerine)
peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup
dry white wine A dash of your favorite hot sauce
:) As I checked the ingredients in my cupboard, I found a bit of crystallized
orange peel left from my holiday baking and right next to it I saw a jar of
dried cranberries — I immediately thought of putting them together in cookies, and added a bit of dark chocolate
for balance.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root,
peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes,
peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups
dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2
orange,
peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup
dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few
for garnish) 1 - 3 English cucumbers,
for serving, optional
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup
dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger,
peeled and minced Zest of 1/2 lemon or
orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
1/2 cup of coconut cream Sweetener of your choice Vanilla extract 3 tablespoons of shredded coconut
Dry fruit of your choice
for decoration — optional (I used goji berry and candied
orange peel)
ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature,
for greasing) 1 cup red wine 1/2 cup raisins 1/2 cup
dried apricots (finely chopped) 1/2 cup
dried figs (finely chopped) 2 cups all - purpose flour 1/2 cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1 cup granulated sugar 3/4 cup light brown sugar 1 1/2 cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4 cup unsweetened apple sauce 2 cups carrots (
peeled, finely grated) 1/2 cup walnuts (roughly chopped, plus 2 tablespoons
for garnish) 1/2 cup pistatchios (roughly chopped, plus 2 tablespoons
for garnish) GLAZE: 8 ounces cream cheese (softened) 1 cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla extract 1
orange (zested) 1/4 teaspoon Kosher salt
FINISH Astonishingly long, initially sweet with the stone fruit to the fore followed closely by burnt
orange peel,
drying with an almost evergreen forest freshness and a finale of spice that lingers
for what seems like an eternity.
For spices, I used some chili powder, ginger, cloves, anise seed, fennel seed, and
dried orange peel.
Eight
dried ancho or chipotle chiles Oil
for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic,
peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup
orange juice 2 tablespoons tomato paste 1 tablespoon
dried oregano 1 teaspoon freshly ground smoked black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
Also made candied
orange peel from a google recipe, but didn't dip them in sugar,
dried to a soft chewy
peel again ready
for dipping in chocolate.
Add the
dry,
peeled eggs to the water and let sit
for about 5 minutes, until the color is bright
orange.
At my house there is never a shortage of green material (also known as wet or nitrogen - rich matter)--
orange peels, corn husks, dinner food scraps, yard waste, etc. —
for my compost bin, but when it comes to finding brown (also known as
dry or carbon - rich) material, in the past I've often ended up coming up short.
And
for the
dried lemon
peel,
orange peel, and cranberries, do you just let a bunch of real stuff
dry out
for a while and then add them to the mixture without the fear of mold?