I just mix up my quinoa with some plain Greek yogurt, agave, and cinnamon, and top
with a chopped orange and more cinnamon.
Not exact matches
Someone brought a bowl of fruit in, and Amar Nath enthusiastically
chopped up the
oranges, mangoes and bananas into little pieces
with a large knife.
Just toss it together
with some
chopped cabbage, carrots, cilantro, red pepper, onions,
oranges, or anything else you'd like!
Tonight we agreed that next time (which will be very soon), we'll saute some
chopped spinach
with the onions, because we think the flecks of green will look gorgeous in the
orange.
I just made these again, this time
with dates,
chopped pecans, the zest of one
orange and a bit of cinnamon and cardamom.
The next morning I had buttermilk date ice cream
with orange blossom water and one of my failed pie crusts for breakfast (failure is good for something, at least)
with chopped pecans on top.
This version is filled
with cranberries, fresh
orange juice,
orange zest and
chopped crystallized ginger.
Sprinkle the
chopped pistachios over the top, along
with the candied
orange slices if using.
1 (3 - pound) pie pumpkin, or other
orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers,
chopped 1 large onion,
chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes
with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving:
chopped green onions, shredded cheddar cheese, sour cream
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
The combination of citrus and pork is amazing so I decided to create a recipe for citrus pork
chops with an apple,
orange and fennel salad.
But if, like my mother, you're not satisfied
with chicken representing the color
orange (or if you'd like to make a vegetarian version of this salad), you could substitute
chopped apricots, mangos, or even
oranges for the chicken.
If you have the time, toss the pork
chops in a plastic bag
with a 1/4 cup of
orange juice and 1 Tbsp of olive oil for a quick marinade while you prepare all the other ingredients.
Pour the kiwi mush over the
oranges and sprinkle
with chopped pistachios.
Cherry Orange Salsa is a super simple dip / salad for which I crushed some ripe cherries in a food processor and added them to the
chopped oranges, red onions, bell pepper and jalapeno, seasoned it
with salt and citrus and garnished
with fresh cilantro.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely
chopped 1 cup (180g) dark chocolate chips 80g candied
orange peel, coarsely
chopped — recipe here Beat butter in an electric mixer fitted
with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
It was cranberries
chopped up
with some
orange peel in it and a bit of sugar (I think).
Sprinkle
with more
orange zest and
chopped pistachio nuts (I use food processor).
My favorite was the Go Go Goji (
chopped kale, carrots and red cabbage
with red adzuki beans, goji berries, cashews, broccoli, cauliflower, black sesame seeds, green tea matcha dressing) and the Power Grains (organic spring mix, carrots and red cabbage, raisins, almonds, wheat berries, quinoa,
orange vinaigrette).
To prepare Scorched Conch, after it is cross hatched, it is sprinkled
with sour
orange or lime juice and
chopped goat peppers.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up
with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the
chopped cilantro, the sunflower seeds and the
orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
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
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)
I remember our small kitchen, the
orange or lemon rind mixed
with sugar, candied peel, diced Turkish delight, finely
chopped walnuts, rum soaked raisins, poppy seeds mixed
with egg whites, cocoa powder mixed
with milk to form a spreadable paste, the warmth of the kitchen, the holiday smell, my mom's smile despite us running all over the place.
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 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.
Malabar Spinach Salad
with Orange - Poppy seed Dressing In a food processor bowl or blender container combine sugar,
orange peel,
orange juice, vinegar, the finely
chopped onion, and pepper.
It includes the La Brochette (Wagyu beef, red wine glazed pearl onions, pepper, cherry tomatoes and chimichurri sauce), Short Rib Spring Rolls (bourbon marinated short ribs, fine
chopped herbs served
with BBQ ranch sauce), Crispy Veal Sweetbreads (tempura sweetbreads drizzled
with balsamic reduction and served
with olive tapenade) and Peking Duck Confit in an
orange sauce.
A whole - roasted snapper dressed
with winter's most beautiful citrus — kumquats, Meyer lemons,
oranges — and
chopped pistachios (see the recipe).
Combine
chopped pecans
with flour,
orange zest, cinnamon, baking soda, ginger, nutmeg, cloves and salt in a medium bowl; set aside.
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin
with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed
orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup
chopped walnuts 1/3 cup
chopped pecans
I made this but used leftover Charoseth from Passover Seder -
chopped apples, walnuts,
oranges, moistened
with a bit of wine and spiced
with cinnamon.
Exhibit A: this pan-seared pork
chop dish
with bright roasted carrots and
orange juice.
Toppings:
Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and
orange are both wonderful) Vanilla bean paste (contains processed sugar, use
with discretion) Method: My friend Millie at Real Food for Less Money came up
with the base for this recipe, and I'm so glad she did!
Anyhoo, bag of chips, slit open on the vertical side, and topped
with seasoned ground beef (or sometimes chili), iceberg lettuce,
chopped tomatoes (or salsa), shredded
orange cheese, and sour cream....
Topped it
with grated chocolate and
chopped candied
orange peel.
I also like
orange - almond (
with chopped almonds), or lemon - pistachio, or chocolate - pistachio, or chocolate - hazelnut, and so on and so forth... the butterfly shape is lovely.
Pour mandarin
oranges with juice into blender or food processor and pulse a couple times just until
oranges are roughly
chopped; add enough freshly - squeezed
orange juice to make 1 1/4 cups
chopped mandarin
orange - juice blend; set aside.
I have a few favourites, but a quick one is to cut the fresh fig into quarters, not going all the way through, drizzle
with the honey /
orange liquid then place a square of Gorgonzola (my favourite) into the middle and roast in the oven along
with some
chopped walnuts.
Sprinkle
chopped red onion evenly over top of
orange slices, then repeat step
with goat's milk chevre cheese, then raw pistachios.
Prepare the filing: Bend the date paste
with finely
chopped crystallised ginger, salt and the finely grated zest of 1
orange.
Top it
with chopped fruit preferably
chopped tart cherries,
oranges, pecans and unsweetened coconut flakes on top; and nuts and you have yourself a filling, nutrient dense, breakfast, lunch or snack..
Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl
with couscous; add 1 tablespoon of lemon or
orange juice and / or 1 teaspoon lemon or
orange zest / After steaming, stir in freshly
chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.
6 ounces good - quality dark chocolate
with 70 % cocoa content, finely
chopped (I use a sharp serrated knife; you can use the food processor) 1/2 cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality
orange liquor 1 cup whole milk Greek yogurt 1 to 2 tablespoons of Kumquat jam or
orange marmalade
Roasted Parsnips and Carrots
with Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine sea salt Freshly ground black pepper 1/4 cup
chopped toasted hazelnuts Meyer lemon or
orange wedges
While a basic recipe would constitute flour, butter and sugar, here I have added
chopped hazelnuts to contrast
with the crumbly buckwheat dough, and a marriage of beautiful flavours — rosemary, dark chocolate and
orange.
Decorate
with chopped pistachios and dried
orange zest.
Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red bell pepper, diced1
orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece fresh ginger, peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp
chopped cilantro Directions In a bowl, mix together the chickpeas
with the red bell pepper,
orange bell pepper, the red onion and the spring onion.
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
With their varying textures and bites,
orange peppers, cherry tomatoes, radishes and
chopped romaine provided a refreshing and cooling crunch.