Here
I use small orange lentils (called «red» in stores) because they cook down into a creamy texture.
I used a small orange juice cup to form the cookies.
Not exact matches
In the gardens, Armijo said, Benedict can also find lemon and
orange trees in addition to a
small vegetable garden
used by the house for meals.
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.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t
orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a
small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
I halved the recipe and made a few
small changes here and there, one of which was that I opted to
use Cointreau for soaking the fruit because I thought the
orange - y tang would suit it well.
You can
use any type of
orange for this quinoa spinach salad but I
used canned mandarin
oranges because they're
small, sweet, juicy, and seedless.
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
Using a spoon, pour
small amounts of the matcha batter over the blood
orange batter in a swirling pattern (you can think of it like a zigzag pattern across the pan).
Garnish with strips of lemon and
orange peel curled together, or for a last - minute garnish,
use small wedges of lemon and
orange.
I
used regular
orange carrots from the store in the above picture, however if you have any farmers markets near you that sell purple carrots or other colours, these can make a great change and will certainly grab the attention of others at the table (as shown in the picture below) Instead of cutting these carrots up, as they are usually
smaller, these can be roasted whole,
use more carrots per person for these type too.
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!
Add the butter to the processor,
use a microplane or
small - holed grater to zest the
orange into the flour mixture.
In a
small bowl,
use a fork to combine the softened butter, 1/2 of the chipotle pepper (or chili powder),
orange zest, 1/4 tsp salt, 1/4 tsp pepper and half of the garlic.
Cook stirring occasionally until the mixture is about to boil, break down
orange slices into
small pieces
using a spatula.
I
used one
small green jalapeno with no seeds, finelly chopped, coconut cream (the one with no sugar added) instead of the flakes, fresh
orange juice and the zest of one
orange.
You can
use shop - bought natural
orange food colouring but if you would rather make your own... take 1 tbsp of the carrot juice and mix it in a cup or
small bowl with the arrowroot powder until smooth.
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
Meanwhile, for the salad, segment the
oranges by holding them over a bowl and
using a
small, sharp knife to cut the flesh away from the inner membrane, letting the segments and any juice fall into the bowl.
In a
small bowl, whisk together Sambal Oelek, mustard and honey (Whole 30 friends
use fresh squeezed
orange juice or 2 Tablespoons minced dates.
1/2 cup plum butter (I
used Bauman's brand — which may be ordered online — made in
small batches in Pennsylvania Dutch country from only plums, sugar or white grape juice, lemons,
oranges and cinnamon)
I
used 6
small lemons in place of the
oranges.
Taste as you go,
using more or less olive oil depending on the size of your
oranges (for
small blood
oranges,
use 1/4 cup olive oil; for large navel
oranges,
use up to 1/2 cup).
1 cup all - purpose flour 1/2 cup salted, roasted cashews 1/4 cup dark brown sugar 2 teaspoons fresh
orange juice 1 1/2 teaspoons
orange zest (from half a
small orange;
use organic if possible) 1 stick (4 ounces) unsalted butter, cold, cut into 1 / 4 - inch pieces Maldon or other flaky sea salt
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if
using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or
orange bell peppers in place of red - Any
small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
In this recipe I
use orange juice to sweeten the jam along with a
small amount of brown rice syrup which creates a satisfyingly sweet jam held together by those nifty little chia seeds which gel in contact with the liquids.
Ingredients: 2 pounds total Meyer lemons and blood
oranges (I
used 2 large lemons and 3
small - medium blood
oranges) 4 cups of water, plus extra as needed 2 cups supremed citrus (from the lemons and
oranges) 2 cups water (
use the zest water and top off) 1 1/2 cups white sugar 1 1/2 cups demerara sugar 2 tablespoons amaretto
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1
small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I
used a mix of cranberries, blueberries, and cherries) zest of one
orange
Using small sharp knife, cut off peel and white pith from
oranges.
Using a
small serrated knife, remove a 1» strip of peel from the
orange (some white pith is okay); it should be stiff enough to provide some resistance when bent.
In
small mixing bowl mix butter, oil, egg yolks, juice, vanilla extract,
orange extract and zest, if
using.
Using the
smallest holes on a grater, grate the zest of the navel
orange into a bowl, then sprinkle evenly over the filling of each cheesecake.
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
100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to
small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I
used these)
orange zest of 2 organic
oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.
Meanwhile,
using a
small knife, remove peel and white pith from
oranges.
Using a
small sharp knife, remove peel and white pith from
orange.
Seasonal clementine
oranges (I
used Cuties) are at their juicy ripeness in the winter months, and given their
small stature, they're perfect to slice for salad portions.
The peels from fruits such as lemons, limes and
oranges contain a very high amount of flavorful oils that, when
used in
small amounts, go a long way to add hints of citrus to a dish or baked good.
She still
uses them today for things like
small amounts of
orange juice.
Ellen Rogers of Granger, Ind., was in search of the recipe for a dish that her mother
used to make with
orange Jell - O, shredded carrots and
small pineapple bits.
I didn't
use googly eyes though and went for a
small black felt instead with an
orange beak and an actual yellow feather.
1 tbsp unsalted butter 1 onion, chopped 8 oz (1 cup) butternut squash, peeled and diced 1/2 apple, peeled and diced 1 oz (1/4 cup) flour pinch ground ginger pinch nutmeg 12 fl oz (1 1/2 cups) homemade chicken stock 6 fl oz (3/4 cup) milk (you can
use breast milk or formula if you prefer) 3 tbsp fresh
orange juice (optional — this is a
small amount, but if your baby is sensitive to citrus then you can simply leave it out) pinch freshly ground black pepper
The tool is a
small orange agate that archeologists say was
used to butcher animals, carve wood and scrape animal hides.
I
used wholemeal self raising flour, made one loaf rather than 2
smaller cakes and skipped the icing but added the juice of one
orange to the batter.
In a
small bowl, whisk together Sambal Oelek, mustard and honey and coconut milk or cream if
using (Whole 30 friends
use fresh squeezed
orange juice or 2 Tablespoons minced dates.
This
small, bright
orange fruit has a history of
use that spans more than 1,500 years in Asia, Russia and Europe, thriving amidst the harshest mountain conditions.
I
used to give out little satsumas,
small pumpkins, home made cookies wrapped in a decorative
orange colors, persimmons, flowers and dark chocolates were my alternatives to hand out!
Sometimes, however, it can be nice to keep it
small and simple like
using an
orange, romaine, a couple of ice cubes and some almond milk.
My recipe is as follows: 1/2 cup frozen cranberries, two
small dates (the only sweetener I
use) 1/2 cup liquid (sometimes water, sometimes
orange juice) sprig of mint (essential for the marvelous flavor it adds) I even added some blueberries this morning.
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1
orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (
use disposable gloves) grated zest of 1 large lemon
small handful flat leaf parsley, leaves only, chopped
small handful fresh mint leaves, chopped