Not exact matches
The paste is put
into a
small, well - dried gourd, prepared on purpose, of the size and shape of a well - grown
orange.
Flatten the cookies with a shot glass (or other
small round - bottomed glass) dipped
into ginger
orange marmalade.
Make the caramel by placing the
orange juice, 1/4 cup water, 2 tablespoons sugar and all spice
into a
small pan.
Pour
into a
small bowl or pitcher and stir in the
orange flower water and vanilla until well blended.
Cut the remaining half of the
orange into small sections and add to the salad mixture.
2 cups pineapple cut
into small chunky wedges 1/2
small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an
orange Sea Salt and black pepper to taste
While cake is baking make the syrup by putting the blood
orange juice and sugar
into a
small sauce pan and heat until the sugar has melted, remove from the heat and leave until needed.
A
small pinch of turmeric powder will add a nice
orange - yellow color to spice vegetables or mix it
into dressings.
1 large yellow onion, chopped a splash of olive oil a couple pinches of salt 2/3 cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2 cups vegetable stock 1/2 cup
orange juice 1 1/2 cup cauliflower, trimmed
into small trees 2 cup kale or chard, destemmed and cut
into thin ribbons
Peel and deseed
orange and mandarines, then cut them
into small pieces.
3 or 4 mixed citrus fruit (grapefruit,
orange, blood
orange, sour
oranges) mostly peeled and cut
into small sections
Squeeze the juice of the
orange into a
small mixing bowl and add the next 3 ingredients (through poppy seeds), stirring thoroughly.
Add the butter to the processor, use a microplane or
small - holed grater to zest the
orange into the flour mixture.
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 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1
small red or
orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix
into cakes
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the
orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Place
orange juice, brown sugar, maple syrup, almond butter, vanilla extract and
orange zest
into small saucepan.
Pour
orange juice
into a
small saucepan.
Ingredients: 3 Bell Peppers, red,
orange, yellow or green 10 White Mushrooms, peeled & brushed 1
small Onion, thinly diced
into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
1/2 cup
orange juice or water 4 cups fresh or frozen rhubarb, cut
into small dice 1 - 2 cups fresh or frozen raspberries 1 cup sugar
Cucumber Citrus Salsa 1/2
orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut
into julienne 1/2
small red onion, thinly sliced 2 serrano or jalapeno chiles, stemmed and sliced
into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
Knead a
small amount of
orange food coloring
into the marzipan until the color is distributed and is the desired «carrot» color.
Cook stirring occasionally until the mixture is about to boil, break down
orange slices
into small pieces using a spatula.
Ingredients 1
small white beetroot, cleaned and cut
into matchsticks half a red beetroot, cleaned and cut
into matchsticks half a
small white cabbage, cleaned and finely shaved the juice of 1
orange 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]
1 3/4 cup flour 4 teaspoons baking powder 1/4 cup white sugar Zest of 1
orange Pinch of salt 5 tablespoons cold unsalted butter, cut
into small chunks 1/2 cup freshly squeezed
orange juice 1/4 cup sour cream 1 egg 1 tablespoon milk
5 cups Mixed Baby Kale and Spinach, washed and dried 1/2 cup Dried Cranberries 1/3 cup Pine Nuts 1/3 cup Pumpkin Seeds 3 Tablespoons Chopped Cilantro 2 Large
Oranges, peeled and sliced
into small wedges
packages seitan, drained and cut
into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut
into large - ish chunks 2 stalks celery, cut
into 1 - inch pieces 2
small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut
into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips
orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Zest the
orange into a
small bowl, cut
orange in half and juice
into the same bowl, set aside.
3 cups all - purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup granulated sugar 1 tablespoon
orange zest 1/2 cup unsalted cold butter, cut
into small pieces 3/4 cup half and half 2 large eggs 1/2 teaspoon vanilla extract 1 cup fresh or frozen cranberries
Grind
into a fine powder, then transfer to a
small saucepan along with the carrots,
orange juice and agave.
Ingredients: 1/2 cup finely ground blanched almonds 1 3/4 cups all - purpose flour 1/2 cup sifted powdered sugar 1/2 cup unsalted butter, chilled and cut
into small pieces 1 large egg, lightly beaten 1 (21 - ounce) can cherry pie filling 2 tablespoons
orange liqueur 1 teaspoon finely grated
orange zest
Meanwhile, for the salad, segment the
oranges by holding them over a bowl and using a
small, sharp knife to cut the flesh away from the inner membrane, letting the segments and any juice fall
into the bowl.
Here I use
small orange lentils (called «red» in stores) because they cook down
into a creamy texture.
Combine the pecans cinnamon, and
orange oil i the food processor and pulse
into small chunks.
Cut the
orange fillets
into smaller pieces and arrange them all over the lower cake slice.
Make the dressing: Juice 2 of the blood
oranges and pour
into a
small mixing bowl.
Cut the remaining 4
oranges into small bite - sized pieces, discarding the peels.
Zest and juice the
orange into the same
small bowl.
1 cup all - purpose flour 1/2 cup salted, roasted cashews 1/4 cup dark brown sugar 2 teaspoons fresh
orange juice 1 1/2 teaspoons
orange zest (from half a
small orange; use organic if possible) 1 stick (4 ounces) unsalted butter, cold, cut
into 1 / 4 - inch pieces Maldon or other flaky sea salt
Put them
into a
small bowl along with the lemon,
orange, olive oil, salt, and pepper.
Pour the juices from the pan
into a
small saucepan, straining out and discarding the lemon and
orange slices.
Using the
smallest holes on a grater, grate the zest of the navel
orange into a bowl, then sprinkle evenly over the filling of each cheesecake.
8 tbsp Ancient Organics Ghee 1
small yellow onion, cut
into 1 inch dice 2 shallots, cut
into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1
orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1
small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2
small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
Peel and section grapefruit and
orange into small saucepot.
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced
into 1 cm wide strips 1 yellow and 1
orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6
small tomatoes, roughly chopped Salt and pepper to taste
* 4 cups baby spinach (more or less), preferably organic * 1 blood
orange, supremed, and then cut
into smaller pieces * 1/2 cup dry - roasted, shelled pistachios (mine were salted, but unsalted is preferable) * about 15 fresh violet blossoms
In a
small pan, heat the chilli, lemon and
orange juice for 2 minutes, add the pomegranate syrup and cook for 2 more minutes, stir
into your buckwheat
Smoking Packet Mix: 1/2 cup black tea leaves (roughly 17 teabags for you infidels) 1/2 cup dark brown sugar 1/2 cup raw, long grain rice 2 cinnamon sticks, broken
into small pieces 4 - 6 slices of fresh
orange rind, 1 inch wide and 2 - 3 inches long
Carefully spoon mixture
into your favorite
small jar, alternating colors for an
orange creamsicle style!
Cut the mandarin
oranges in half and squeeze the juice
into a
small pot, then drop the «squeezed» halves right in.