1 1/2 pounds orange or yellow bell peppers (about 4) or
sweet orange peppers (about 6), thinly sliced into rings
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell
peppers, one - fourth of a small red onion, two cups parsley, one large
sweet potato, two large red beets, one
orange, eight Swiss chard leaves, and six clementines.
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes, fresh lemon juice, spinach, Brussels sprouts,
oranges, limes, kiwi, kale,
sweet potato, cilantro, honey, aloe vera, ginger root, fresh mint, fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds, fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds, ground cinnamon, cayenne
pepper, natural herb blend
Green
peppers are less
sweet than red, yellow, or
orange peppers.
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large
sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen
orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and
pepper to taste.
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
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
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
Perhaps the
orange pepper was
sweet?
Filling: 3 medium
sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons
orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic salt or powder to taste Onion powder to taste Coarse sea or kosher salt to taste Freshly ground black
pepper to taste
Spices (
sweet chili
pepper, chipotle chili
pepper, cayenne
pepper, oregano, thyme, cumin, parsley, savory, marjoram, bay, basil, rosemary, mustard, coriander), garlic, onion, carrot, sugar, citric acid,
orange peel, modified food starch, rice concentrate, lime juice solids, natural chipotle
pepper flavor, natural smoke flavor
It is a heart - shaped
pepper that starts out whitish - yellow then ripens through
orange to red when fully ripe, where it is at its
sweetest.
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow /
orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
[breakfast] the usual veggie packed scramble with whole wheat toast and a Laughing Cow on the side, this particular scramble had spinach, mushrooms, and
orange bell
pepper [lunch] a less picturesque version of this salad, let's blame that on the extra Feta [snack] protein shake with strawberry, frozen banana, and vanilla protein powder [dinner] layered nachos (see recipe below) * unpictured snacks * half whole wheat bagel with PB, baked
sweet potatoes
A gorgeous relish filled with bold citrus flavours, jalapenos, an assortment of fresh herbs, zesty
orange and lemon juice and rind, garlic, onions,
sweet paprika, cayenne
pepper, mustard, extra virgin olive oil, balsamic vinegar, and red and white wine vinegars.
cauliflower, fish, garlic, maple syrup,
orange, parsley, potato, salmon, salt,
sweet potato, garlic powder, fillets, sauce, potatoes,
pepper,
sweet potatoes, syrup, zest, juice,
oranges,
orange slices
I cleaned out the crisper drawer in my fridge, choosing vegetables and fruits that contrasted in flavour and texture, like baby bok choy and red
pepper, green and red onion, a
sweet navel
orange and one of those fabulous crispy Asian pears that are available now.
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.
A
sweet and spicy
orange sauce seasoned with hot
pepper flakes and honey gives this chicken and vegetable stir - fry a serious kick of fl...
Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple,
orange, Fresno
peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion,
sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.
If you want this tonic to be a bit
sweeter, consider substituting an apple or
orange for the carrot and know that you can mix turmeric and black
pepper with any fresh juice of your choice to get the anti-inflammatory benefits!
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)
Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds
sweet potato 1/2 cup
orange juice (bottled or fresh) 1/8 teaspoon cayenne
pepper 1/4 teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.
These Spicy Shrimp Lettuce Wraps combine all of those things — beautiful yellow and
orange bell
peppers, striking red cherry tomatoes, bright green cucumbers nutty sesame oil, salty soy sauce and citrusy lime juice are met with a little bit of
sweet brown sugar and spicy red chili flakes.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated
orange zest 2 Tbsp freshly squeezed
orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen
sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
I made the filling with a combination of roasted
orange bell
pepper, kumquat jelly (I'll post the recipe soon),
sweet marjoram, lemon thyme, onion chives, non-pareil capers, cream cheese, blue cheese, lemon and pistachio oil.
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced
sweet peppers (red,
orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
onion, garlic, spices (black
pepper,
sweet chili
pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory, thyme, cayenne
pepper, coriander, cumin, mustard, rosemary),
orange peel, natural flavor
I prefer red, yellow, and
orange bell
peppers because they're
sweeter but green bell
peppers would be delicious (and possibly cheaper) too.
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
The hummus is baked on the base along with some
orange bell
pepper and sun dried tomatoes for some contrasting
sweet and salty flavour.
This one fit the bill — spicy, slightly
sweet from the
pepper jelly, and then the cut of the acid in the
orange juice — I could have rounded out the meal by adding fresh broccoli, but it got freezer burned.
You can use green
peppers or the
sweeter and milder red, yellow, and / or
orange bell
peppers.
Served it with the sauce on the side and a mixed green salad with
oranges,
sweet onion and red
peppers - wow!
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)
dried oregano Salt and freshly ground black
pepper 150 ml fresh
orange juice 500g
sweet potato 500g firm - fleshed potatoesInstructions Pre-heat the oven to Gas Mark 4, 180 °C (350 °F).
Ingredients: White vinegar,
sweet onions,
orange bell
peppers, scotch bonnet hot
peppers, lime juice, ginger root, garlic, olive oil, salt and spices.
Of course, if you make it regularly you are likely to do some tweaks; the
pepper mix is infinitely variable, and other ingredients (all in small quantities) might be added; some common ones are citrus -
orange or lime, most likely -
sweet spices such as cinnamon, clove or allspice (in very small amounts), chocolate or coffee, different herbs (Mexican oregano, thyme, cilantro are possibilities), celery.
This
Orange Power Pasta includes alllllllll of the
orange vegetables: carrots,
sweet potato, bell
pepper, golden beets — and it even uses
orange cauliflower for the creamy dairy - free alfredo!
Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons
orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried
sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black
pepper
2 medium
sweet potatoes (
orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls of fresh cilantro / coriander, chopped Juice of half a lemon a scant cup (120g) gram / chickpea flour a splash of olive oil a sprinkling of sesame seeds salt and
pepper
How can understanding the senses help us to make better tasting meals?Wake up to creamy avocado with fragrant
orange pepper seasoning and green Tabasco dressing, snack on
sweet and citrusy carrot and lime leaf kebabs and curl up with a warming bowl of butternut squash and spinach curry.
Add red
peppers,
orange peppers, poblano
peppers,
sweet onions, teaspoon salt and 1/2 teaspoon
pepper.
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground
pepper 8 red, yellow and / or
orange bell
peppers, diced 1 large
sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
Its a
sweet sauce, the main ingredient being
sweet orange (bell)
peppers with apple, mango and ginger adding layers of flavour.
Preserved
peppers included whole, very hot, red and green
peppers (much like hot New Mexican); long strips of fleshy, bright red Macedonian
peppers, mild to medium - hot in taste; long, thin, hot green, red, and
orange pickled
peppers; and Bulgarian letcho (sort of like a Slavic version of ratatouille) made from red and green
sweet peppers, onions, tomatoes, and tomato paste.
4 cups chicken broth 2 cups diced
sweet potato 3 tablespoons
orange juice 1/4 teaspoon
orange zest 3 tablespoons heavy cream 1/4 teaspoon ground habanero Pinch of white
pepper Chopped parsley for garnish
1 large
orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks of celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black
pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)
High River Sauce's Rogue hot sauce is a
sweet and spicy blend of Trinidad Scorpion
peppers and blood
oranges.