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Tag: orange marmalade

Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce

Tofu bok choy and mushroom stir fry

  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1 medium yellow onion, sliced
  • 2 bunches baby bok choy, chopped, whites and greens separated
  • 1 10 oz pack of Cremini mushrooms, sliced
  • 1 package firm tofu, crumbled
  • ½ cup cilantro, chopped

Sauce

  • 1 teaspoon tamarind concentrate
  • 2 teaspoon orange marmalade, melted
  • 1/2 cup orange juice
  • 3 tablespoons tamari
  • 1 teaspoon corn starch

Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.

Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.

Shrimp Cauliflower and Mushroom Stir Fry

Shrimp Mushroom Carrot Stir Fry I had lunch with a friend and we shared a stir fry which included small shrimps, broccoli, mushrooms and carrots. It was delicious and I thought a great combination.. so I replicated it at home a few days. I used cauliflower instead of broccoli. I used shrimp, mushrooms and carrots. I made a simple sauce to complement the veggies. I served the delicious stir fry with brown rice but I had it on its own- which was great.. I didn’t feel I was missing any rice. Try this one- it is delicious!!
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Orange Chipotle Turkey with Make Ahead Gravy

It is that time of the year again- my favorite. Since last year, we have been spending Thanksgiving in Mexico. I really didn’t want to do it – not wanting to miss my all time favorite holiday. I love it so much because it is all about food- thats it… nothing else. I agreed to the vacation since everyone else wanted to go at that time of year. I decided to cook and celebrate Thanksgiving the following weekend- and it was great! I didn’t find the crowds in the food stores and everything was cheaper- including the turkey.

I make turkey breast, as everyone in my family prefers white meat. It works well for us- plus not a lot of leftovers. I know most people like a lot of leftovers- but I don’t. I like to be done with the meal and not worry about consuming any food later in the week.

Anyway, I digress from discussing this delicious turkey. I am still the the Latin cuisine mode- so guess what? This years Thanksgiving meal is made with lots of Latin flavors. Enjoy!!
Compound Butter

  • 3 tablespoons butter, melted
  • Zest of one orange
  • Zest of one lemon
  • 2 garlic cloves, grated
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika

Mix the butter with orange and lemon zest, garlic, salt and paprika

  • 1 7 to 10 pound turkey breast
  • Salt
  • Pepper
  • 1 orange, cut into eight pieces
  • 1 lemon, cut into eight pieces
  • 2 cups turkey or chicken broth
  • Salt
  • Pepper

Orange Chipotle Turkey

Preheat convection oven to 325 degreed F.

Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the top with salt and pepper. Pour the broth to the bottom of the roasting pan. Keep aside.

Glaze

  • 2 cups fresh orange juice
  • ½ cup honey
  • 1 tablespoon orange marmalade
  • 1 tablespoon chipotle in adobo (just the sauce)
  • Salt

Add the orange juice into a small saucepan. Bring to a boil and simmer for ten to fifteen minutes or till it reduces by half. Add the honey, marmalade and chipotle sauce. Cook for another 2 minutes and add salt. Let cook and keep aside. This can be prepared 2 days in advance.

With a brush add the glaze all over the turkey. Roast the turkey glazing every 15 minutes. Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes.
In the meant time, the gravy should be heating on the stove. Reduce the juices at the bottom of the roasting pan by half and add to the gravy. Slice the turkey as needed and serve with gravy.

Make Ahead Gravy

  • 4 cups homemade or store bought turkey stock
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt
  • Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.

Gravy

Shrimp and Bok Choy Stir Fry with Orange Sauce

orange-shrimp-and-bok-choy-stir-fryI sometimes buy ingredients from the super market before I know what I am going to do with them.  The bok choy looked really fresh and delicious on the shelf and my husband loves it any shape or form.  I use it as a side vegetable with a pork tenderloin or make a stir fry.  Bok choy has a delicious crunchy texture with a turnip like flavor.  Writing this blog is a lot of fun for me but sometimes I totally run out of ideas and think- “what am I going to cook today”????  I then either go on the internet for ideas or ask my husband.  So, I called my husband at work and he said- make shrimp. Shrimp I thought was a good idea and I do have bok choy in the fridge- so I decided to make a stir fry!  I started searching the internet for ideas and came across a recipe with for a stir fry with an orange sauce.  It sounded like a great idea but the recipe called for orange juice concentrate.  The reviews stated the orange sauce had a chemical like flavor.  I decided to use fresh orange juice instead and reduced it.  I also decided to use orange marmalade which added a depth and sweetness to the sauce.  Tamari and sriracha sauce finished it off.  The dish had a very fresh sweet and sour flavor to it.  I cooked jasmine rice with chicken broth and served it with the stir fry.  Everyone was happy in our household that night!   

  • 1 bunch bok choy, washed and chopped into 2 inch pieces
  • 2 garlic cloves, minced
  • 2 inch piece ginger, minced
  • 1 pound uncooked large shrimp, peeled, deveined
  • 2 teaspoons toasted sesame oil, divided
  • 2 tablespoons extra light olive oil, divided
  • Salt to taste

 Sauce

  • 1 cup orange juice, reduced to 1/3 cup- In a small pot cook the orange juice on medium heat till it reduces to about 1/3 cup, it should take about 10 to 15 minutes.
  • 1 tablespoon sriracha sauce
  • 1 teaspoon orange marmalade
  • 3 tablespoons tamari
  • ½ cup chicken broth
  • 1 teaspoon corn starch

Mix the orange juice reduction with the sriracha sauce, marmalade and tamari.  Mix the chicken broth with the cornstarch, keep aside.

 Garnish

  • ½ cup cilantro, chopped
  • ½ cup spring onions, chopped

In a large wok like pan, heat 1-teaspoon sesame oil with 1-tablespoon olive oil.  Add the shrimp and a sprinkle of salt.  Saute for 1-2 minutes on high heat.  Take the shrimp out with a slotted spatula (the shrimp won’t be fully cooked).  Add 1-teaspoon sesame oil with 1-tablespoon olive oil.  Add the ginger and garlic.  Saute for 1-2 minutes on medium heat.  Add the bok choy with a sprinkle of salt.  Saute till the bok choy is soft and cooked down, about 5 minutes.  Add the shrimp with the orange reduction sauce and the chicken broth.  Bring to a boil and lower the heat.  Let the dish simmer for 5 minutes till all the shrimp are cooked and the sauce is thickened.  Garnish with cilantro and spring onions.  Check for seasonings.