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Tag: orange zest

Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote

November 26, 2019

This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…

  • 4 to 5 medium sweet potatoes, skin pierce with a fork

Preheat oven to 400 degrees F.

Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 chipotle pepper, chopped
  • 2 tablespoons brown sugar
  • 3 cups chicken broth
  • Salt
  • ¼ cup half and half
  • ¼ cup milk
  • Zest of a lime
  • Juice of half a lime

Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.

Smoked Paprika and Cranberry Compote

  • 1 cup fresh cranberries
  • ¼ cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup brown sugar
  • ½ cup cilantro, chopped

Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.

Tamarind Glazed Turkey

November 18, 2019

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

  • 2 cups chicken broth
  • 2 cups orange juice
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons orange zest
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

  • 1 stick unsalted butter, room temperature
  • 2 teaspoons salt
  • 5 garlic cloves, minced
  • Zest of 2 navel oranges
  • Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

  • 2 to 3 cups chicken stock
  • 2 5 to 6 pounds turkey breasts
  • 12 carrots
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot 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.

Roasted Brussels Sprouts with Orange Cream & Cranberries

November 17, 2019

Roasted Brussels Sprouts with Orange Cream

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 1 tablespoon olive oil
  • Salt

Preheat oven to 400 degrees F.

Transfer the sprouts on to a lined baking sheet. Drizzle the olive oil and sprinkle salt. Mix well and roast for about 20 minutes till soft and golden brown.

  • ¼ cup cream
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • Zest of one orange
  • Salt
  • 1/3 cup dried cranberries

Heat a wide frying pan with the oil. Add the garlic and orange zest. Saute on low heat for 2 to 3 minutes. Add the cream and cook for 4 to 5 minutes on medium heat. Add the Brussels sprouts and cranberries and mix well. Cook for 3 to 4 minutes. Add salt to taste and serve.

Honey Orange Walnut Cake- Great for Rosh Hashanah

September 29, 2019

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Apple Cranberry Bread with Orange Zest

September 24, 2019

Apple Cranberry Bread with Orange Zest

  • 1½ cups white whole-wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup extra light olive oil
  • ¾ cup turbinado sugar
  • 2 large eggs
  • 2 cups grated apples
  • 1 cup dried cranberries
  • 2 teaspoons fresh orange zest

Heat oven at 350 degrees F. Grease a loaf pan and keep aside.

In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Pumpkin Bread with Cranberries

September 8, 2019

Lets do a pumpkin week- here is the first one.

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 1/3 cup chopped dried cranberries
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Irish Soda Bread

March 12, 2019

3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten

Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.

Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.