Tag: navel orange
- 1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
- 3 tablespoons corn starch
- 1 teaspoon salt
Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.
- 2 tablespoons extra light olive oil
Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.
- 4 stalks fresh lemon grass, tender part only, minced
- 3 garlic cloves, minced
- 1 large yellow onion, cut into 1 inch pieces
- 2 tablespoons tamari
- 2 tablespoons fish sauce
- 1 tablespoons chili paste
- 2 tablespoons palm sugar (or 1 tablespoon honey)
- Juice of one navel orange
- 1 teaspoon corn starch
Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.
- 2 tablespoons extra light olive oil
- 2 cups snow peas
- Juice of a lemon
Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.
The orange theme continues. I served this delicious salad with the yummy stew from yesterday. I love cooking with a theme- it doesn’t have to be very complicated. It could either be the same cuisine or just one ingredient that ties the meal together.
As I am obsessed with oranges right now and decided to add them to both my main entree as well as this salad.
The other ingredient in this delicious salad is fennel. Full disclosure on this veggie- I am not a big fan. Well, I guess I wasn’t a big fan until I started giving it a chance and started picking it up every time I would go grocery shopping. I started using it raw in salads. I used my nifty mandolin and came up with super thin, crunchy slices of fennel. It complements oranges really well.
I finished the salad with arugula. Arugula is one of my favorite greens to eat. I love the subtle bitterness they provide.
I then made a very easy salad dressing that includes fresh orange juice, Dijon mustard and agave. Agave is my new favorite sweetness to use in everything. Try this salad- it is yummy!
- 4 cups baby arugula
- 2 navel oranges, segments out and the rest juiced
- 1 large fennel bulb, cleaned and sliced thin
Add the arugula, orange segments and fennel slices in a salad bowl. Mix well and keep aside.
- Juice of the two navel oranges (about ¼ cup)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons agave
- 3 tablespoons extra virgin olive oil
Add the orange juice, vinegar, mustard, agave, salt and pepper. Slowly drizzle the olive oil into the mixture until emulsified. Check for seasonings and add to the salad. Toss and serve.
I made this dish with the citrus chicken. I love making broccoli and sometimes run out of ways of reinventing the vegetable. I sautéed up some sliced garlic to start with. I then added the broccoli. I added some delicious white wine, orange juice and zest.
This dish has incredible flavor thanks to the garlic, wine and orange zest. It is simple to make and it complements the citrus chicken beautifully.
Make this side dish next time you are confused about how to make your broccoli!
- 2 tablespoons extra virgin olive oil
- 4 cups broccoli florets
- 3 garlic cloves, sliced thin
- ¼ cup white wine
- Zest and juice of one navel orange
Heat a large frying pan with the olive oil. Add the garlic and orange zest and sauté for 30 seconds on medium heat. Add the broccoli florets and sauté on high heat for 2 to 3 minutes. Add the white wine, orange juice and salt. Mix well and cover with lid on a low heat for 5 minutes or till the florets are slightly tender but not over done. Serve with any protein.
It seems to be kind of an orange theme this Thanksgiving. This easy, easy cranberry sauce from scratch is delicious and very quick to make. For those of you who traditionally open a can, please make this as well!
- 1 dry quart cranberries
- ½ cup plus 2 tablespoons brown sugar
- 3 cups orange juice
- 1 tablespoon adobo sauce
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 2 navel orange segments
- ½ cup cilantro, chopped
Add the cranberries, sugar, orange juice, adobo sauce, smoke paprika and salt in a medium saucepan. Bring to a boil and simmer on medium heat for 10 to 15 minutes or till the berries begin to split open and the sauce thickens. Taste for seasonings and cool in the fridge. Add the orange segments and cilantro once the sauce is chilled. Serve with turkey.
- 2 pounds chicken skinless chicken legs
- 1 chipotle pepper with 1 tablespoon adobo sauce
- 1 tablespoon sriracha sauce
- 2 garlic cloves
- ½ cup orange juice
- Zest of one large navel orange
- 4 green onions, chopped
- Juice of one lime
- ½ cup cilantro
- 1 tablespoon agave
- 2 teaspoons salt
- 1/4 cup extra virgin olive oil
Blend all the ingredients till smooth in a blender. Add the chicken and the marinade to large zip lock bag and marinate over night.
Take chicken out of bag. Save the marinade and transfer to a small saucepan. Bring the marinade to a boil and reduce down till thick like maple syrup. Divide the cooked marinade in half and use one half to baste the chicken while grilling. Serve the other half of the marinade with the chicken once it is cooked.
I loved making this salad. It is a great way of introducing different vegetables without cooking them. I took a vegetable peeler and made lovely ribbons with carrots and zucchini.
Speaking of vegetable peelers- it is very important to have a good one. I would highly recommend a Messermeister peeler. I got one a couple of years ago and absolutely love it. It makes peeling a cinch.
Making lovely ribbons was very easy with my great peeler. I combined feta cheese with the carrots and zucchinis. I made a delicious dressing cumin seeds, orange and lemon juices.
The salad was delicious with the chicken on the side- healthy and yummy…
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Delicious is what I think of when I look at this vibrant sauce. It is full of flavor and best of all- goes with all sorts of meats and even vegetables.
It is my version of a chimichurri sauce which is popular in Argentina, Uruguay, Nicaragua and Mexico. It is mostly used as a sauce for grilled meat and even as a marinade.
Good friends were coming over for dinner and I wanted to barbecue but keep it simple. I had a huge piece of a boneless rib eye steak and I also bought my husband’s favorite fish- alaskan butterfish or also known as black cod. Thankfully our local fish monger (Freemans) now carries the fish regularly.
I bought some corn to grill and potatoes to roast in the oven- and thats it. I grilled the meat and the fish and served it with this delicious sauce. It complimented the steak as well as the creamy fish.
The sauce is simply made with cilantro, parsley, lemon juice, orange juice, garlic and my secret ingredient- ancho chili powder. I love using that spice in sauces and marinades- it gives everything a delicious smoky flavor.
Try this spicy chimichurri sauce- you will want to eat it everything in the fridge…
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