Tag: navel oranges
Moroccan Style Carrot and Orange Salad with Harissa Dressing
This is a great carrot salad to complement yesterdays’ stew or any other entree.. in fact, it will delicious with any grilled meats/seafood! I have buying the most gorgeous looking multi colored organic carrots from Trader Joes but any kind of carrots will do, in face you can buy the pack of already shredded carrots to keep things simple. Either way, this is a yummy salad!
- 4 to 5 carrots, peeled and grated
- 3 to 4 navel oranges, cut into segments and squeeze the juice and keep aside for dressing
- 4 green onions, chopped
Transfer all the ingredients to a serving bowl. Keep aside.
Dressing
- ½ cup orange juice
- Juice of 2 lemons
- 1 teaspoon roasted cumin seeds, crushed
- 1 to 2 teaspoons honey
- 1/3 cup extra virgin olive oil
- 1 tablespoon harissa paste
- 1 teaspoon salt
Transfer all the ingredients to an airtight container. Mix well with the lid on. Taste for seasonings. Pour half of the dressing onto the salad, mix well and add some salt to adjust seasonings. Pour more dressing if needed. Let the salad sit for at least an hour in the fridge before serving.
Carrot Orange and Avocado Salad
This was a yummy salad indeed- a bit different as it has carrots, oranges and avocado.. well, why not?? I always associate a carrot orange salad when I have Moroccan food- so I decided to add avocado to the mix and it was yum!!
- 1 cup shredded carrots
- 2 navel oranges, cut into segments
- 1 avocado, cut in 1 inch dice
- ½ cup cilantro, chopped
- 3 green onions, chopped
- ¼ cup mint, chopped
- Juice of one lemon
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1 to 2 teaspoon salt
Add the carrots, orange segments and avocado into a medium bowl. Add the cilantro, green onions, mint, lemon juice, honey, oil and salt. Mix well and let the salad sit for 20 minutes before serving.
Baby Kale Orange Salad with Cranberry Dressing
This is a perfect salad to make for the holidays. I have been using baby kale more and more. I added delicious oranges, which are so reminiscent of winter. I also made a delicious dressing with dried cranberries. This recipe makes quite a bit of the dressing- which can be kept in the fridge and reused for other salads…
Cranberry Dressing
- ½ cup dried sweetened cranberries
- ½ cup orange juice
- 2 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt
- Pepper
Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate.
- 4 cups baby kale
- 4 to 5 navel oranges, segmented
- ½ cup slivered almonds
- Salt
- Pepper
Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.
Orange Cardamom Panna Cotta
I have decided to do all desserts this week in honor of Valentines day. I may disappoint all the chocolate lovers out there.. most of the desserts are fruit based- something different for V-Day!
I love any custardy dessert…I find them very comforting. This panna cotta is comforting and healthy at the same time. I have used cream, which can be substituted with all milk. Either way, this dessert is delicious, especially topped with fresh chopped oranges.
- ¼ cup 2% milk
- 1 envelope unflavored gelatin
Add the milk to a small bowl. Sprinkle the gelatin and let sit and absorb.
- ½ cup 2% milk
- ½ cup cream
- 3 to 4 cardamom pods, crushed
- 1/3 cup agave (add more according to taste)
- 1 teaspoon vanilla extract
- 2 cups plain non-fat Greek yogurt
Add the milk, cream, cardamom and agave to a medium saucepan and simmer without boiling for 4 to 5 minutes. Turn heat off and add the gelatin mixture. Whisk well to make sure the gelatin dissolves. Add the vanilla extract and yogurt. Taste and add more agave if needed.
Pour into small bowls and refrigerate overnight. Make sure to cover with plastic wrap.
Orange Topping
- 2 navel oranges, peeled, segmented, chopped
- 1 teaspoon vanilla sugar
Add the chopped orange segments to a small bowl. Add the vanilla sugar and let sit for an hour. Top the panna cottas with the topping before serving.
Orange and Beet Salad
I finish this week off with another delicious and beautiful looking salad. I love using beets in salads, especially the roasted variety. There are times when I am simply too lazy to roast the beets.. or I just don’t have the time. I buy the already cooked variety from Trader Joes. They are delicious as well.. but nothing like roasting your own.
For this salad I roasted a few plump beets. I wrapped each one in aluminum foil and placed them in the oven. Remember to place them on a cookies sheet first to avoid any leakage. Beet juice can be impossible to get off surfaces. I then segmented some oranges- which has been my ingredient of choice ever since they have come in season. I have been putting them in everything I can.
I placed the colorful beets and oranges on some mixed greens and made a delicious salad with orange juice and balsamic vinegar.
The salad was so beautiful looking that I didn’t want to disturb it and eat it. Once I did, I realized how delicious it was…
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Three Bean Salad with Nectarines
Here is another summer dish that is super simple to make and delicious at the same time. I made this one for a barbecue we were invited to. I offered to make a bean salad and decided to add juicy nectarines to the mix.
Like mangoes, nectarines add a delicious sweet, tangy aspect to any dish.
I used garbanzo, kidney and black beans. I added green onions, cilantro and the nectarines- that is it. You can assemble this salad in advance and refrigerate it until you serve your meal. In fact it tastes better if you dress it in advance and let it sit for a while. The flavors marry each other and taste delicious.
Speaking of the dressing, I made an orange chipotle one for this salad. I juiced two large navel oranges, one lemon and paired them with a chipotle pepper, honey and olive oil. It resulted in a delicious, fresh tasting dressing. I mixed the salad with the dressing and kept in the fridge until we were ready to go for the get together.
The salad was served with some lamp burgers and corn. Everything was delicious, especially the salad. It was a perfect balance of spice, sweet and tangy- my favorite flavor combination!
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Orange Chicken with Sauteed Gai Lan (Chinese Broccoli)
I felt like eating the really unhealthy Chinese dishes like the orange chicken. The amount of fat, salt and all the other bad stuff turned me off- plus who can afford the calories??
I decided to make my own. I got some boneless, skinless chicken breast; cut it in small pieces and marinated them in tamari. I then sprinkled them with corn starch and sauteed them- instead of deep frying. I saved loads of calories by simply sauteing the chicken pieces.
I then assembled the sauce with fresh navel oranges, rice wine vinegar, tamari, garlic and honey. With the help of some more cornstarch, I had a delicious, thick sauce- perfect for orange chicken.
While shopping for the chicken, I found Chinese broccoli (at Whole Foods). My husband and I usually buy the greens in Chinatown in NYC and love eating it as often as we can. So, when I saw it in the market, I was super excited. I simply sauteed it with garlic and served it with the chicken and brown rice.
It was a delicious meal- my daughter and husband loved it.
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