Whether that means turning coffee cans into fastener organizers, mason jars into terrariums, or
an orange peel into a candle, upcycling saves the need to go out to the store while preventing waste from ending up in the landfill.
Just zest fresh
orange peel into whatever you're making — and we've got plenty of ideas below — to control the level of orange flavor.
I also like adding shredded coconut and candied
orange peel into the truffles mixture; it makes them so rich and flavorful.
Place the sugar, 2 cups water, the cloves and
the orange peels into the skillet.
For example, if the protagonist is eating an apple in one sentence and a few lines down she throws
her orange peels into the compost, some DEs would point out the internal inconsistency.
Not exact matches
17 - 18 medium - large apples 5 cinnamon sticks 10 cloves 1 teaspoon nutmeg 1
orange, not
peeled, cut
into slices 1/4 teaspoon ground ginger 2 cups water
Cut the
peeled orange in half and squeeze the juice
into the liquids in the slow cooker.
3 pounds boneless pork shoulder or pork butt, cut
into 2 - inch cubes 1/2 cup
orange juice 1/4 cup lime juice (from about 2 to 3 limes) 4 cloves garlic,
peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher salt, plus more to taste
2 Large heirloom tomatoes, water and seeds removed and diced
into 1/2 inch pieces 2
Oranges,
peeled and diced
into 1/2 inch pieces 1 Avocado,
peeled and diced inot 1/2 inch pieces 1 Lime, juiced 1 Garlic clove, finely minced 2 Tablespoons chopped Cilantro 1/2 a jalapeno, finely minced salt to taste
While it is baking
peel the skin off of the
orange and then cut the
orange into 1/2 inch pieces and put
into a serving bowl.
While that sits, over a large bowl,
peel the
orange, cut
into segments, and squeeze out remaining juice.
3 or 4 mixed citrus fruit (grapefruit,
orange, blood
orange, sour
oranges) mostly
peeled and cut
into small sections
Crunchy, fresh toasted hazelnuts and chopped California
orange peels diced and chopped
into our dark chocolate cupcake - shaped clusters of deliciousness!
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.
The
orange peel is julienned
into thin strips before adding it to the dish.
The day before you're going to serve the gløgg, pour aquavit
into a jar along with raisins, figs, cinnamon sticks, cardamom pods, cloves, star anise, and
orange peel.
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
3 - 4
oranges —
peeled and sliced 2 clementines —
peeled and separated
into segments about 7 - 8 olives, I used green and black Cerignola 1 fennel bulb — shaved
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2
oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (
peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut
into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
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
Strain
into a pre-chilled coupe glass, garnish with a
peeled twist from a fresh
orange and enjoy!
ingredients SPICY
ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
ORANGE GLAZED CHICKEN THIGHS: 1 cup
orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange juice (freshly squeezed) zest of 1
orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1
orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (
peeled, shaved
into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
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
Once
peeled, cut
orange crosswise
into rounds.
Once the
orange is completely
peeled, cut it
into sections making slices between membranes that separate
orange sections.
If you're looking to bake over a fire, consider whipping up your favorite brownie batter and then pouring it
into hollowed out
orange peels (try to keep them whole as much as possible).
In a pitcher or large bowl, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot), sliced or cut
into pieces, 1/4 cup thinly sliced
peeled fresh ginger, 1 to 1/2 cups fresh basil or mint leaves, and 1/2 cup
orange - flavored liqueur.
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
So I
peeled 2
oranges and popped them
into my a Breville Hemisphere blender then hit liquify.
Using a vegetable
peeler, carefully
peel off zest from remaining
orange, avoiding the white bitter pith underneath the
peel; cut
peel into very thin strips.
Add
orange slices and
peel strips
into the syrup.
2 blood
oranges,
peeled, pith and ends removed and cut width-wise
into 1/4 — inch slices 1 large navel
orange, pith and ends removed and cut width-wise
into 1/4 — inch slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked pepper, to taste
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (
peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2
oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3 bell peppers, sliced thinly
into strips (I used 1 green, 1 yellow, 1
orange) 1 large yellow onion, halved and sliced thinly
into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp,
peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
Cut
peel and any white pith from
orange with sharp knife, then cut sections free from membranes, letting them drop
into medium bowl.
rhubarb, cleaned and cut
into 2 - inch pieces 1 cup fresh - squeezed
orange juice 1/4 cup honey 1/2 tsp kosher salt 8 pods green cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece of fresh ginger,
peeled and thickly sliced
Café Brûlot In Upper Chamber 2 sticks cinnamon 8 whole cloves
peel of 1/2 lemon
peel of 1
orange 2 whole star anise 10 dashes Regan's
Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1 rosemary sprig 2 crushed cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour
into cup, savor and enjoy.
ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (
peeled, sliced) 2 cloves garlic (
peeled) 1
orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced
into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)
Or does the whole
orange,
peel and all, go
into the blender?
Meanwhile,
peel remaining
orange and
orange half; cut
into sections.
Cut the remaining 4
oranges into small bite - sized pieces, discarding the
peels.
Strain
into a rocks glass and garnish with a flamed
orange peel.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise
into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (
peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (
peeled, minced) 1 (1 - inch) piece ginger (
peeled, minced) 3 large carrots (
peeled, cut
into 1 - inch pieces) 3 stalks celery (cut
into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup
orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (
peeled, grated) 1 teaspoon fresh ginger (
peeled, grated) 1 teaspoon lime zest
Strain
into a rocks glass over a large ice cube and garnish with an
orange peel.
Stir all ingredients other than
orange peel and fig with ice until chilled, then strain
into a rocks glass over a large ice cube.
Why waste
orange peels and why not add
orange zest
into chocolate chip cookies?
Slice off all the
peel and white pith around the
orange then turn it on its side and cut it crosswise
into round slices.
Pin It Author: Wild Wild Whisk Serves: 1 Ingredients: 1 banana — frozen 1 cup strawberry — frozen 1
orange —
peel and slice
into 8 Garnish:
Orange slices Crushed pistachio Read more at wildwildwhisk.com
Orange - Cinnamon Crepes 3 cups meat of fresh young Thai coconut 1
orange —
peeled and cut
into large pieces 1/4 to 1/2 cup fresh coconut water 1 cup golden flaxseed — ground 2 - 3 tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon