Also, why put thickly
sliced orange peel in it??
Saute olives and thinly
sliced orange peel in rosemary - infused oil for just about 10 seconds or so yes, seconds.
Not exact matches
-1
slice of
orange peel - a little squeeze of fresh
orange juice (skip this if you don't want it as sweet) 2 ounces (60 ml) good - quality rye or bourbon 1 maraschino cherry (we prefer the Luxardo cocktail cherries)
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
Candied
oranges — Candied
oranges are
slices of
orange simmered (with the
peel on) in a water and sugar solution until they are soft and sweet.
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic,
peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated
orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
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
For the Filling: 2 ripe Pears,
peeled and cored,
sliced Juice of 2 medium size
Oranges, include the pulp.
Simple
sliced carrots are rendered unbelievably soft and fragrant, sautéed in a glaze made with fresh grated
orange peel,
orange juice, honey, ginger and a bit of butter.
Slice the
peels off the blood
oranges.
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
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
1 small
orange or about 1/2 a large
orange,
peel trimmed off and thinly
sliced (or clementine sections, or canned mandarin
oranges)
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (
peeled, 1 diced, 3 thinly
sliced) 2 ribs celery (thinly
sliced) 1 pound shiitake mushrooms (thinly
sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD
ORANGE: 4 blood
oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup
orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (
peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (
peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly
sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
Do the same with the lemon and blood
orange peel, but carefully
slice only the outer
peel, leaving the pithy whites for the next step.
1 cup fresh or frozen cranberries 2 tablespoons natural cane sugar 1 tablespoon
orange juice 1/2 vanilla bean, split lengthwise and seeds scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2 cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...),
peeled, cored and thinly
sliced
Once the
orange is completely
peeled, cut it into sections making
slices between membranes that separate
orange sections.
Segment the
oranges over a bowl to reserve the juice: cut a
slice off the top and base of each
orange, place on a board and, with a serrated knife, in a downwards action,
slice off the
peel, including the pith.
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
Ingredients 2 red onions,
peeled and thinly
sliced 1/2 cup white vinegar 1/4 cup
orange juice 1/2 teaspoon dried oregano or thyme salt and pepper to taste
Fruit Filling: 3 cups
sliced fresh rhubarb 2 cups fresh mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded
orange peel 2 tablespoons fresh
orange juice 2 tablespoons honey Topping: 3/4 cup old fashioned rolled oats 1/4 cup whole wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup butter, melted
2 thin - skinned
oranges, washed 1 cup water 1/4 cup honey 1 tablespoon lemon juice 1/2 cup firmly packed brown sugar 3 tablespoons all - purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 6 Golden Delicious apples,
peeled, cored, and
sliced 2 9 - inch pie crusts [RECIPE]
Add
orange slices and
peel strips into the syrup.
4 large chicken breasts (to serve 5 for dinner) Salt and pepper 4 tbl olive oil 8 cloves of garlic,
peeled and roughly chopped 1 c of
orange juice 1 c of freshly squeezed lime juice Zest from one lime 1 Bay Leaf 1 medium yellow onion,
sliced 1/4 c of fresh parsley, minced
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 BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (
peeled, quartered) 1
orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25
slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
Filling 6 pears, cored,
peeled and
sliced 3 tablespoons frozen
orange juice concentrate, undiluted 1/2 teaspoon finely grated lemon
peel
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)
1 medium head of radicchio, romaine, or structured lettuce, trimmed and torn 3 cups of brown rice, room temperature or slightly warmed 1/2 cup peanuts 2
oranges (or blood
oranges),
peeled and segmented 1/2 cup crispy, fried shallots * 1 - 2 big handfuls of chopped herbs (basil, cilantro, or combination) 4 scallions, thinly
sliced
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
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
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)
Opt for ones with thin
peels, if you can, since you'll be putting
orange slices,
peels and all, on the bottom of this cake.
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
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3
oranges,
peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2
slices of fresh ginger — it adds some zing to the smoothie
4 cups
peeled,
sliced tart apples 1/4 cup
orange juice 1/2 cup quick - cooking rolled oats 1/4 cup all - purpose flour 1/4 cup sugar 1/4 cup packed brown sugar 1/4 cup chopped nuts 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup dairy - free margarine
2 cups melon,
peeled and chopped (watermelon, rockmelon or honeydew melon) 1 banana,
peeled and
sliced 1/2 pineapple, cored and cubed 1 kiwi fruit,
peeled and cubed Pulp of 3 passionfruit Juice of 2
oranges
1/2 cup
peeled and diced horseradish 1/2 cup
peeled and diced garlic 1/2 cup
peeled and diced onion 1/4 cup
peeled and diced ginger 1/4 cup
peeled and diced turmeric 1 habanero chile, split in half 1
orange, quartered and thinly
sliced crosswise 1/2 lemon, quartered and thinly
sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste
Ingredients: 1 (16 - ounce) can pear halves, reserve syrup 1 (16 - ounce) can peaches, reserve syrup 1 (8 - ounce) package cream cheese 1 teaspoon grated lemon
peel 1/3 cup almond,
sliced (optional) 2 tablespoons
orange marmalade or any fruit jam of your choice 2 tablespoons lemon juice 1 (9 - inch) baked pastry pie shell [RECIPE]
4 tablespoons soy sauce, divided 1 tablespoon seasoned rice wine vinegar 1 1/2 teaspoons grated fresh ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin steak, thinly
sliced 1 / 4 - inch across the grain 1/4 cup hoisin sauce 3 tablespoons
orange juice 1 large head broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots,
peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly
sliced 3 cups hot cooked brown rice
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
Ingredients: 1 large head broccoli, cut into 1 1/2 - inch florets, stems
peeled and
sliced Olive oil 1 ruby red grapefruit,
peeled and segmented 1 cara cara
orange,
peeled and segmented 1/2 cup labneh 1/4 cup pine nuts Salt Black pepper 1 lime
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin
orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly
sliced 4 mandarin
oranges,
peeled and sectioned 1 cucumber, thinly
sliced 4 cups frisee, washed and trimmed 2 belgium endives, in 1»
slices 1 small radicchio, thinly
sliced
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
Citrus, Cashew and Coconut Yogurt Bowl Recipe 3/4 cup plain Greek yogurt (I prefer full fat or 2 %) 1 blood
orange,
peeled and
sliced 1/4 cup spiced cashew and coconut snack mix 1 teaspoon honey
Muddle Raspberries,
orange peel and thinly
sliced beet root in bottom of shaker tin, add Gin and Vermouth, Shake gently until chilled, double strain on the rocks in a rocks glass.