that I didn't have to
use orange and red for my fall decor... and chalk paint helped me achieve my new non-traditional fall decor for free.
I used both orange and red tomatoes, and loved how pretty they looked alternating in the baking dish.
Not exact matches
Using oranges and apples analogies as
red herrings only adds to the belief that the NRA
and the gun worshipers truly are not thinking this seriously nor have sensible, realistic, reasonable, practical
and feasible solutions to gun violence but rather fallacies
and incorrect assumptions.
Blood
oranges are such a great ingredient to
use at this time of year, they're perfectly in season so taste delicious
and look so beautiful with their bright
orange and red colours.
If you need a smaller batch — I would probably break it down like this: For every package of sausage links I would
use (1) green pepper, (2) of
red, yellow
and orange; If the peppers are huge, then I would half the quantity.
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!)
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.
In our second go - around, we replaced the eggplant with a bunch of
red and orange peppers we need to
use, we also
used lime zest instead of the lemon.
Red lentils cook up faster than other kinds,
and they have a nice
orange color, so if you have them,
use them for this recipe, but any lentils will work as long as you pay attention to the cooking time on the package.
This
red leaf salad
uses seedless Cara Cara
oranges in the salad
and in the vinaigrette.
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
Basically,
used the recipe but omitted zucchini added JD sausage
and red / yellow /
orange peppers since I had those on hand.
I
used now 2 yellow ones
and one
red pepper, so mine turned out
orange.
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!
Bell Peppers — I chose
red and orange for both flavor
and color, but you can
use whatever varieties are your favorite!
I
used orange and yellow bell peppers instead of
red and I loved the colors.
We even have our own brand manufactured in Italy,
using oranges, habanero
and ginger, another one with
red hot peppers
and strawberries.
Candy Weaver of BBQr's Delight recommends
using black walnut pellets for
red meat, pork, venison,
and other game meat;
orange pellets which produce a «tangy citrus taste» for pork, poultry, fish,
and seafood;
and mulberry pellets which impart a «sweet, tangy blackberry» taste for pork, ham,
and poultry.
I also included yellow
and orange bell peppers in my version, while the Ottolenghi recipe
uses red peppers,
and I
used just one variety of tomatoes, not four different types.
This recipe
uses Torchbearer Chipotle BBQ Sauce (any Torchbearer BBQ or Hot Sauce will work) Ingredients: 1 lb beef Spices to taste (oregano, chili powder, crushed
red pepper, so on) 1
and 1/2 cups tomatoe 1/2 cup tomatoe sauce 2 port peppers 1
orange pepper 1 yellow pepper 1
red pepper 3 habaneros 1 tai hot pepper Optional 4 oz of any of our sauces.
As luck would have it, I didn't have
oranges either, so
used a sweet
and juicy ruby
red grapefruit instead.
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.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I
used orange bell pepper instead] 1/2
red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I
used half
and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
I
use red,
orange, yellow,
and white carrots for the ribbons, which make this salad so vibrant.
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
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1
orange or
red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded
and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I
used black
and kidney but any are fine!
Shichimi togarashi (or simply called shichimi)
used as an optional topping is a common Japanese seasoning containing seven spices, such as
red chili pepper, sesame seeds,
orange peel, ginger
and seaweed.
I omitted the
red wine vinegar
and instead
used the juice of one whole fresh
orange.
You can
use green peppers or the sweeter
and milder
red, yellow,
and / or
orange bell peppers.
Also made your salsa
using red, yellow
and orange tomatoes that were at the supermarket last weekend.
«For a fruitier spin, substitute pineapple or
orange juice for the honey
and use a pinch of cayenne or
red pepper flakes instead of the 5 - spice powder,» he suggests.
ingredients ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to
use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1
orange (juiced, 2 peels reserved) 1/4 cup
red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt
and freshly ground black pepper
I like to
use red, yellow,
and orange.
Use the vinaigrette on any mixed green salad; it's especially good with butter lettuce,
orange segments
and sliced
red onion.
I
used cherry tomatoes (all different shades of
red,
orange,
and yellow)
and roasted up a whole pan of them while I was at it.
Other colors are easier to come by: he
uses turmeric for yellow, goji berries for
orange,
and dragon fruit, sometimes supplemented by beet juice, for
red.
for the salad: * 1 cup chopped
red pepper * 1 cup chopped romaine lettuce * 1 tomato, seeded
and diced * 1/3 cup chopped herbs (I
used a combination of basil, cilantro,
and mint) * 1/2 -1 ripe avocado, chopped * 1 Cara Cara
orange, peeled
and chopped * 1 carrot, chopped * 2 tablespoons chopped scallion or
red onion * 2 tablespoons raisins * 2 tablespoons pistachios (or other nuts / seeds)
Goji berries have become a common sight on supermarket shelves,
and for good reason: They contain a lot of vitamin C. Native to Tibet
and Inner Mongolia, these
orange -
red tangy berries have been
used by Chinese herbalists for centuries to treat visual ailments
and poor circulation
and to help boost the immune system.
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
2 onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I
used one each green,
red, yellow
and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne pepper
I will often
use organic
red, yellow
and orange bells or mini sweets (on the dirty dozen) organic zucchini maybe some organic yellow squash when the squash gets to your desired softness stir in the corn
and organic tomatoes.
One large handful of freshly washed
and dried trimmed cilantro leaves 1/4 of a
red onion, finely sliced 2 spring onions, bottoms trimmed
and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I
used low sodium) 1 cup of lentils (I
used an autumn mixture of
orange and yellow)
Use the
red and yellow food dye to color one bowl
red, one yellow,
and one
orange.
Note: I like to
use a combination of blood
red oranges and Cara Cara / Naval
oranges so that the ambrosia is more colorful.
I
used red grape tomatoes
and orange cherry tomatoes,
and the
red tomatoes burst long before the
orange ones did.
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow,
red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (
use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or
use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados
and cilantro to top the stew with.
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered
and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black pepper • 1
red bell pepper, cored
and thinly sliced • 1 yellow bell pepper, cored
and thinly sliced • 1
orange bell pepper, cored
and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I
used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided
use • 8 ounces Pappardelle noodles, uncooked
After being constantly thrilled by the results of heating copper — with its unpredictable shades of
red,
orange and purple appearing — I can't stop
using it now.
I originally
used copper just to practice my skills, but after being constantly thrilled by the results of heating copper — with its unpredictable shades of
red,
orange and purple appearing — I can't stop
using it now.
When the app identifies a hit which may cause traumatic brain injury, an audible
and visual, color - coded visual alert (yellow,
orange, or
red) is triggered on the user's device so that an assessment for possible concussion can begin immediately on the sports sideline
using a standard assessment tool (e.g. SCAT2) or the concussion symptom checklist displayed on the smart - phone.