However, when you wait until later on, your baby is sure to enjoy the flavor
of chopped oranges, grapefruit, and more!
Tossing a teensy bit
of chopped orange or grapefruit in there probably won't hurt anything, either.
Not exact matches
Someone brought a bowl
of fruit in, and Amar Nath enthusiastically
chopped up the
oranges, mangoes and bananas into little pieces with a large knife.
1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely
chopped 5 large egg yolks, room temperature 3 teaspoons grated
orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch
of cream
of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely
chopped Powdered sugar
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic
orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g
chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest
of 1
orange 1/4 cup freshly squeezed
orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans —
chopped
Dressing: Juice and zest
of one organic
orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons
chopped fresh mint pinch
of sea salt
I keep changing up what I'm adding to the basic mix and currently that is 1 t. cinnamon, 1/2 can drained crushed pineapple and a mixture
of chopped prunes, raisins and
orange cranberries rolled in a bit
of the flour.
Tonight we agreed that next time (which will be very soon), we'll saute some
chopped spinach with the onions, because we think the flecks
of green will look gorgeous in the
orange.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet
oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely
chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
12 - ounce bag
of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1
orange, about 1 tablespoon 2 tablespoons finely
chopped candied ginger 1 tablespoon Grand Marnier, optional
I just made these again, this time with dates,
chopped pecans, the zest
of one
orange and a bit
of cinnamon and cardamom.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium
orange, zest and juice 1 shallot,
chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
I used fresh cut corn, grape tomatoes and sliced olives, but you might like any
of the following produce: sliced celery, grated carrot, blanched broccoli florets,
chopped bell pepper (red, green, yellow or
orange!)
1 12 - ounce bag
of fresh cranberries 1 1/2 cups (12 ounces) sugar 1/3 cup water 1 star anise 2 teaspoons
orange zest 2 1/2 ounces bittersweet chocolate (60 - 72 % recommended), finely
chopped
The next morning I had buttermilk date ice cream with
orange blossom water and one
of my failed pie crusts for breakfast (failure is good for something, at least) with
chopped pecans on top.
Chop a large batch
of green onions, white onions, red,
orange, yellow and green bell peppers to use throughout the week as you prep for this meal.
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or
orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
1 lb
of frozen Cape Cod Select Cranberries 1 cup sugar 1/4 cup honey 2 teaspoons
chopped ginger (fresh) Zest from an
orange.
I
chopped it up, threw it into an oven - proof dish, sprinkled over the zest and juice
of an
orange and added just enough sugar for my liking.
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
The dream bar would have a lot
of whey protein, a handful
of roughly
chopped nuts for the crunchiness (walnuts / almonds / hazelnuts),
orange zest and some good source
of fiber (coconut flour / oatmeal bran).»
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
The combination
of citrus and pork is amazing so I decided to create a recipe for citrus pork
chops with an apple,
orange and fennel salad.
But if, like my mother, you're not satisfied with chicken representing the color
orange (or if you'd like to make a vegetarian version
of this salad), you could substitute
chopped apricots, mangos, or even
oranges for the chicken.
For added flavor, whisk together 1/4 cup
of orange juice and 1 Tbsp
of the Butter olive oil and marinate the pork
chops in it while you prepare the salad ingredients.
If you have the time, toss the pork
chops in a plastic bag with a 1/4 cup
of orange juice and 1 Tbsp
of olive oil for a quick marinade while you prepare all the other ingredients.
jar apricot preserves 2 lb jar
orange marmalade 1 - small jar
of pineapple preserves 2 c. nuts —
chopped pecans 1 whole lemon grated Shredded coconut to taste Dried apricots to taste
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé
orange, finely
chopped 2 Granny Smith apples, coarsely grated 1
orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely
chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely
chopped 1 cup (180g) dark chocolate chips 80g candied
orange peel, coarsely
chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
It was cranberries
chopped up with some
orange peel in it and a bit
of sugar (I think).
Crunchy, fresh toasted hazelnuts and
chopped California
orange peels diced and
chopped into our dark chocolate cupcake - shaped clusters
of deliciousness!
Stirred in 40g
chopped dark
orange chocolate (I used Lindt
Orange Intense which also contains pieces
of orange and almonds), 1 tsp vanilla extract and 15g very finely
chopped mixed peel.
Mixed in 10oz rolled oats, 2oz
chopped nuts (mixed), 2 teaspoons
of dried powdered
orange peel, 2.5 oz demerara sugar and 2oz
chopped Maya Gold chocolate.
1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup fresh squeezed
orange juice (about 2
oranges) zest
of 2
oranges 2/3 cup light olive oil 1/4 cup
chopped candied
orange peel powdered sugar, optional, for dusting
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
orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions,
chopped finely 4 shallots,
chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch
of chives
Add the fresh cranberries, olive oil, honey,
orange zest, and salt to the bowl
of a food processor and
chop until roughly the texture
of the quinoa.
Finish by piling on fresh
chopped oranges, beets, avocado, sunflower seeds, sesame seeds and,
of course, salmon!
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2
of the chiles above 1/4 cup
chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup
orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup
orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup
chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch
of nutmeg sea salt to taste citrus pepper to taste
1/2 cup
of all - purpose flour (King Arthur) 1/4 cup
of whole wheat flour (King Arthur) 1/3 cup
of dark cocoa powder 1/2 tsp
of baking powder 1/4 tsp
of salt 3 oz
of dark chocolate (
chopped) 3 tbl
of butter 1/4 cup
of brown sugar 1/4 cup sugar Zest
of one
orange 2 tablespoon
of Chobani (vanilla) 2 eggs 1 teaspoon
of orange juice (from the
orange you zested) 1 teaspoon vanilla extract
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell pepper, stemmed, seeded and diced 1 red bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice
of 3
oranges 1/2 cup pineapple juice Juice
of 4 limes 1/4 cup
chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste
- 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.
Ingredients 1/2 cup blueberries 2 kiwis, peeled and cut into 1/2 inch dice 1 Asian pear, seeded and cut into 1/2 inch pieces 1 crisp apple, peeled, seeded, and cut into 1/2 inch pieces 1
orange, peeled with sections cut out 1 2 - inch piece
of orange peel * 1/2 cup mint,
chopped 1/4 cup sugar Cookies, homemade or purchased
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly
chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic
orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
All it takes to have a cinnamon flavored shortbread is to add 1 teaspoon ground cinnamon, or 1 tablespoon
of finely
chopped orange or lemon zest will give you a nice citrus flavored shortbread.
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
2 tablespoons olive oil 1/4 cup
chopped cilantro, including stems 1/2 teaspoon ground cumin 2 cloves garlic, minced Juice
of 1 lime Juice
of 1
orange 1/2 jalapeño pepper, seeded and finely
chopped
* 1 head
of cauliflower, preferably organic, bottom trimmed off and separated /
chopped into florets * 6 cloves
of garlic, unpeeled * 4 tablespoons olive oil - I used blood
orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons
chopped fresh mint (or use fresh tarragon, parsley or basil)