Tag Archives: orange

Orange Blueberry Bread

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I received local blueberries in my farm share this week and needed to use them. What better way than in a yummy baked good? 🙂 Thanks for reading, enjoy!

Orange Blueberry Bread – adapted from Julia’s Album

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  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1/4 cup freshly squeezed orange juice
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated orange zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour

Directions –

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 8×4 inch loaf pan.
  2. In a mixing bowl, beat together butter, 1 cup sugar, orange juice and eggs.
  3. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  4. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.

WP_20150421_016                  5. Fold in orange zest, and blueberries into the batter. Pour batter into prepared pan.

WP_20150421_020                   6.   Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

WP_20150422_005               7. Cool bread in pan for 40 minutes on a wire rack.

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Paleo Orange Chicken

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Quick Post: This was pretty good, but next time I’ll add less arrowroot powder for thickening. Thanks for reading, enjoy!

Paleo Orange Chicken – adapted from Paleo Cupboard

**shown with my modifications**

  •  1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
  •  Sea salt
  •  Ground black pepper
  • 4 Tbsp. coconut oil
  • 3 cups steamed veggies, I used carrots and green beans

For the Sauce

  •  1 cup chicken stock or water
  •  1/2 cup fresh squeezed orange juice
  •  Zest of 1 large orange
  •  2 Tbsp. raw honey
  •  3 Tbsp. gluten-free soy or coconut aminos
  •  1 TBSP fresh ginger, minced
  •  Dash red pepper flakes
  •  1 Tbsp. arrowroot powder

Directions –

1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat and add 1 -2 tablespoons of coconut oil and heat until it shimmers. Toss in the veggies and cook for about 2 minutes – remove them and set aside. Add the remaining coconut oil. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour the sauce into the skillet. Add the veggies to the pan and stir to coat. Serve over roasted cauli-rice.

Citrus and Herb Roast Chicken

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This was so amazing! Perfectly seasoned and juicy – and not at all coconutty! I will make this again and again – even my daughter who practically drinks ketchup, said it was good without it! That’s a win in my book. I served this with steamed carrots and green beans, seasoned with salt, pepper and my fave Kerrygold butter. Thanks for reading, enjoy!

Citrus and Herb Roasted Chicken – adapted from Practical Paleo

  • 1 – 3 to 4 pound whole chicken, rinsed and dried
  • 1 tbsp chopped fresh rosemary
  • Zest of one orange
  • Half that orange, sliced into fourths
  • One small onion, quartered
  • 4-6 cloves garlic, smashed
  • 2 tsp kosher salt
  • 2 tbsp coconut oil, melted (*or butter or bacon grease*)
  • Fresh cracked pepper
  • Kitchen string for trussing
  • Half sheet pan
  • Foil

Preheat the oven to 375 degrees.

Remove and gizzards or organs from inside the chicken. Stuff the chicken with the onions, garlic, and the citrus, truss the chicken if desired. Brush the chicken with melted coconut oil, and sprinkle it with the chopped rosemary, kosher salt, orange zest, and black pepper, and roast about 55-65 minutes or until the internal temperature reaches 160-165 degrees. Cooking time depends on the size of the bird but is approximately 20 minutes per pound.

Orange Glazed Chicken Thighs and Coconut Rice

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Quick Post: It doesn’t look like much, but my family enjoyed it. I really loved the coconut rice – it doesn’t taste like coconut, but the coconut milk makes the rice rich and creamy. Thanks for reading, enjoy!

Orange Glazed Chicken Thighs – adapted from The Stay at Home Chef

  • 8 chicken thighs
  • 1 cup orange juice (about 4 oranges)
  • 1 orange, zested
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup brown sugar
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
 Directions –
1. Preheat your oven to 425 degrees. Spray a 9×13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
2. In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
3. Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
4. Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
5. Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.

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Coconut Rice –

  • 1 1/2 cups long grain white rice
  • 1 can of unsweetened coconut milk, plus enough water to make 2 cups
  • 1 cup water
  • salt to taste (optional)

Directions –

In a medium saucepan, add water and coconut milk and rice. Cover and bring to a boil, then add salt – stir to dissolve, reduce heat to a simmer and continue cooking until all the liquid has been absorbed, about 15-18 minutes.

 

Orange Raspberry Muffins

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The co-op has inspired me to find new way of enjoying organic produce! And after doing a quick search on FoodGawker, I found this recipe, and it was just in time, because I hate wasting food. These have great flavor, but the oven time and temp was way off for me. I thought as I read “400 degrees for over 20 minutes”, it wouldn’t be right for a muffin. Next time I will bake them at about 375 for 15-20 minutes. When these had about 8 minutes left, I knocked down the temp for a couple more minutes, then tested the muffins with a toothpick. I don’t know why I don’t always go with my gut on this sort of thing! 😉 Thanks for reading, enjoy!

Orange Raspberry Muffins –  adapted from Susi’s Kochen via Baking: From My Home to Yours

  • Grated zest and juice of 1 orange
  • About 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 2 cups King Arthur Self-Rising flour (250 grams)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups raspberries – fresh, preferably, or frozen (not thawed)
  • Decorating sugar, for topping (optional)

Directions –

Center a rack in the oven and preheat the oven to 400 degrees F.
Butter or spray the molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance or orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the raspberries. Dived the batter evenly among the muffins cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Carrot Ginger Dressing

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Quick Post: One of my favorite things to order at local Japanese restaurants is the side salad with carrot ginger dressing. I don’t know why it’s so good, I just accept it! Now that I have a recipe for it that tastes so good, I can enjoy it in the comfort of my own home and I can make it cheap! Really, the most expensive ingredient was the miso paste. Now that I have a huge container of it, there is plenty to go around for lots more of this; and my next experiment – miso soup! I doubled the recipe and I’m glad I did. Between the three of us, half the jar was put away 🙂 Thanks for reading, enjoy!

Carrot Ginger Dressing – adapted from Smitten Kitchen via GOOP.com
  • 1 large carrot, peeled and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 2 tablespoons sweet white miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame seed oil
  • 1/4 cup grapeseed or another neutral oil
  • 2 tablespoons water

Salad:

  • Romaine lettuce
  • avocado
  • cucumber

Blitz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

 

 

 

Orange Chicken

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I don’t like take-out orange chicken because it has that fake, candy orange flavor – ick! I did however love this homemade version. The sauce is easy to make and doesn’t require lots of exotic ingredients, it’s fresh and the orange flavor is far superior to typical take-out versions. My family really enjoyed this too – my husband who is a fan of take-out orange chicken may never go back to that again 😉 I ruin things for him in really good ways! Same with cinnamon rolls, because he’ll never want the canned stuff again.

I would recommend making another half batch (or double if you like lots of sauce) of the marinade/sauce mixture. It is perfect mixed into the white rice. Next time I will add veggies to this like sugar snap peas or steamed broccoli to make up for the lack of fiber in this dish. Also, I used a combination of peanut oil and vegetable oil (it’s all I had) because I didn’t have enough peanut oil – that stuff is expensive! I’m sure you could fry this all in canola or vegetable oil though. Thanks for reading, enjoy!

Orange Chicken – adapted from Annie’s Eats

For the marinade and sauce:

  • ¾ cup low-sodium chicken broth
  • ¾ cup freshly squeezed orange juice
  • 1½ tsp. finely grated orange zest
  • 6 tbsp. white vinegar
  • ¼ cup soy sauce
  • ½ cup brown sugar (dark or light)
  • 3 cloves garlic, minced
  • 1 tbsp. fresh ginger, grated
  • ¼ tsp. cayenne pepper
  • 1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp. plus 2 tsp. cornstarch
  • 2 tbsp. cold water
  • 8 thin strips orange peel (optional)

For the coating and frying:

  • 3 large egg whites
  • 1 cup cornstarch
  • ½ tsp. baking soda
  • ¼ tsp. cayenne pepper
  • 3 cups peanut or canola oil (I like a combination)

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well.  Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag.  Add the chicken pieces to the bag, pressing out the excess air and sealing well.  Refrigerate and let marinate 30-60 minutes, but no longer.  Place the saucepan with the remaining mixture on the stove and heat over medium-high heat.  Bring to a simmer.  In a small bowl, whisk together the cornstarch and water until smooth.  Add the mixture to the saucepan with the sauce.  Continue simmering until the sauce is thick and translucent, about 1 minute.  Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend.  Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F.  Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.  Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces.  Serve over rice, if desired.

Citrus Chicken

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I had a few boneless, skinless chicken breasts in the fridge that were meant to be grilled. That is usually my go to method and they’re always marinated, but then I remembered that we’re out of propane – bummer! I came across this recipe at Tastespotting and was happy that I already had most of the ingredients required. I was worried about dry chicken, but this looked like a good recipe that would be full great Asian inspired flavor.

Verdict: Yum! This had great flavor, but next time I will make sure to reduce the citrus sauce down much more. The chicken was tender and juicy and I’m glad I made one and a half portions of the sauce to spoon over rice. Next time I will serve this with sugar snap peas or some other vegetable to round out the meal. I’m always happy when a new recipe turns out well and I’m not the only one who thinks so. I will make this again! Thanks for reading, enjoy!

Kay’s Citrus Chicken – adapted from Kayotic Kitchen

  • 4 chicken breasts
  • thumb size piece of ginger
  • 2/3 cup orange juice
  • 1/2 cup chicken broth
  • 2 tbsp lemon juice
  • 1/2 tsp orange zest
  • 1 garlic clove
  • 1 1/2 tbsp honey
  • 1 tbsp mirin
  • 2 tsp cornstarch
  • pinch dried chili flakes
  • 2 orange slices
  • 1 medium red onion
  • pepper
  • salt

Directions –

Squeeze out the oranges, sieve the juice and pour it into a sauce pan. Add the grated garlic, grated orange zest and grated fresh ginger. Pour in the honey and chicken broth. Add a few drops of tabasco, a good pinch of salt, pepper, and I squeezed in some lemon juice, about 2 tbsp. Add a pinch of chili flakes.

Mix the corn starch with a little water and whisk until it’s a lump-free liquid and pour it into the orange sauce. Bring the sauce to a boil and simmer for 5 to 7 minutes.

Season the chicken with salt and pepper. Heat a little oil and butter and cook the chicken over medium heat until nice and brown on all sides.

Transfer them to a casserole. Top the chicken breasts with the onion slices and place half an orange slice on top of each breast. Place the casserole in the oven and bake at 350Fº for 20 to 30 minutes, depending on how thick your chicken is.