Day 355 Orange Sweet Potatoes

Orange Sweet Potatoes

5 Sweet Potatoes
3/4 Cup Brown Sugar
2 Tablespoons Potato Starch
1/2 Teaspoon Salt
Rind of 2 Oranges, grated
2 Cups Orange Juice
1/3 Cup Sherry
1/4 Cup Earth Balance

Orange to juice

1. Bake or microwave sweet potatoes until soft. Peel and slice.  Arrange slices in a greased 13 x 9 x 2 inch baking dish.

Layered sweet potatoes

2. Combine sugar, starch, salt and rind in a heavy saucepan.  Add orange juice. Cook over medium heat, stirring constantly until thickened.  Reduce heat to low and add Earth Balance. Cook until Earth Balance melts. Remove from heat and add sherry.

Orange sauce

3. Pour the sauce over the sweet potatoes. Bake at 350 F for 25 minutes.

Pairs well with 2015 Maggie Malick Petite Manseng

Goes well with cauliflower casserole and red pepper broccoli.

Soundtrack Bing Crosby - White Christmas Album

Day 342 Orange Cranberry Chutney

Orange Cranberry Chutney

6 Oranges
12 Ounces Fresh Cranberries
3/4 Cup Raisins
2 Cups Sugar
1/4 Crystallized Ginger, chopped
1 Stick Cinnamon
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Curry

1.  Remove the zest from 2 oranges in long strips.  You will need 1/4 cup. Chop the strips into 2 inch pieces.  Juice the oranges.  Peel the remaining 4 oranges and section.

2.  Combine all ingredients except orange sections in a Dutch oven.  Cook over medium heat until the sugar dissolves and the cranberries pop.  Cover and cook 10 more minutes.  Remove the cinnamon stick and add the orange sections.  Mix well.

3.  Pour into sterilized jars leaving an inch of headspace.  Cover with metal lids.

Goes well on toast.

Soundtrack Murder by Death - In Bocca al Lupo

Day 260 Kale with Orange and Grapefruit

Kale with Orange and Grapefruit

1 Pound Kale, stems removed and chopped
1 Can Cannellini Beans
2 Oranges, segmented and sliced
1 Grapefruit, segmented and sliced
1/2 Cup Orange Juice
1/2 Cup Grapefruit Juice
1 Onion, diced
2 Cloves Garlic, minced
2 Tablespoons Raspberry Wine Vinegar
1/2 Cup Total Parsley and Cilantro, chopped
1 Cup Veggie Stock
Salt and Pepper to taste
1/4 Cup Almonds, chopped

Kale

1.  In a large saucepan over medium heat, add the juices and stock. Bring to a boil and add the kale, onion, beans and garlic.  Cook for 10 minutes.

2.  Reduce heat and add the vinegar, herbs and salt and pepper.  Mix well.

Fruit sections

3.  Turn off the heat and add the fruit and almonds.

Soundtrack - Now That's What I Call Music, Vol. 59 - Various Artists

Day 201 Orange Midori

Orange Midori

Juice of 1 Orange
Splash of Blood Orange Bitters
1/3 Cup Old Tom Style Gin
1 Tablespoon Midori

Add all ingredients to a ice filled shaker and shake well.  Serve over ice.

Makes 1

Soundtrack Sing Me to Sleep - Various Artists

Day 188 Jicama Orange Salad

Jicama Orange Salad

1 Large Jicama, peeled and cubed
Juice of 1/2 Orange
Juice of 1/2 Grapefruit
Juice of 1/2 Lemon
Grated Peel of 1 Grapefruit
1/4 Teaspoon Salt
2 Pinches of Cayenne
1/4 Cup Cilantro, chopped
2 Oranges, peeled and sectioned
4 Red Radishes, sliced and quartered
Mixed Salad Greens

Jicama

1.  Put the jicama cubes in a medium bowl.  Add the juices, peel, salt, cayenne and cilantro and mix well.

Jicama marinating in the fruit juices

2.  Add the orange pieces either whole sections or chopped.  Add the radishes.  Mix well.

3.  Serve on a bed of salad greens.

Soundtrack - 100 Best Vivaldi

Day 154 Orange and Collard Smoothie

Orange and Collard Smoothie

2 Oranges, peeled
2 Frozen Bananas, sliced
1 Apple, chopped in chunks
2 Cups Collard Greens, sliced
1 Cup Water
2 Cups Ice

Blend all ingredients together in a high powered blender until smooth.

Soundtrack The Head and the Heart - Let's Be Still

Day 102 Orange Berry Smoothie

Orange Berry Smoothie

1 1/4 Cups Orange Juice
1 Banana
1 1/4 Cups Frozen Berries
1/2 Cup Silken Tofu
1 Tablespoon Sugar
1 Cup Almond Milk

Combine all ingredients in a blender.  Blend till smooth.  Makes 3 servings,

Goes well with whole wheat toast.

Soundtrack Parkway Drive - Horizons

Day 77 Boston Lettuce Salad with Orange Shallot Dressing

Boston Lettuce Salad with Orange Shallot Dressing

Dressing
1/4 Cup Just Mayo
2 Teaspoons Stoneground Mustard
1/4 Cup Orange Juice
1 Shallot, finely chopped
Freshly Ground Pepper, to taste

Salad
1 Large or 2 Small Heads of Boston Lettuce, shredded
1 Cup Carrot, grated
1 Cup Cherry Tomatoes, cut in half

Dressing

1.  Whisk all dressing ingredients together.

Salad

2.  Mix all salad ingredients together.  Pour dressing over,

It is that easy.

Goes well with Tofu and Roasted Pepper

Soundtrack Hellyeah - Blood for Blood

Day 24 Ginger Orange Biscotti

Ginger Orange Biscotti

These are really hard texture biscotti.  When you dip them in a hot liquid, they are the perfect texture.

3/4 Cup Whole Wheat Pastry Flour
3/4 Cup All Purpose Flour
1 Cup Sugar
1/2 Cup Cornmeal
2 Teaspoons Ground Ginger
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
Equivalent of 3 Eggs, Vegan Replacement
Zest of 1 Orange
Juice of 1 Orange

Biscotti ingredients

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper.

Wet ingredients

2.  Mix flours, sugar, cornmeal, ginger, baking powder and soda, and salt in a large bowl.  Mix egg replacement, zest and juice till smooth.  Make a well in the dry ingredients and pour in the wet ingredients.  Mix with a wooden spoon until combined.

Unbaked logs

3.  Divide the dough in half.  Form each piece into a 14 X 1 1/2 inch log.  Place the logs on the baking sheet.

Once baked logs

4.  Bake 25 minutes, until firm enough to cut.  Cool in to the pan.  Decrease the oven temperature to 300 F.

5.  Slice the logs into 1/2 inch thick cookies.  Arrange cut side down on 2 baking sheets lined with parchment paper.  Bake until golden brown and crisp, 45 minutes.  If they are not crisp enough after 45 minutes.  Turn off the oven heat and let them sit in the oven for up to 30 minutes.  Transfer the biscotti to a wire rack to cool

Goes well with Matcha Yerba Mate Tea

Soundtrack Rainbow - Live in Germany 1976

Day 19 Orange Infused Green Beans

This one is easy and incredibly tasty.

Orange Infused Green Beans

1 Pound Green Beans, trimmed
1 Red Bell Pepper, thinly sliced
1 Tablespoon, Olive Oil
Zest of 1 Orange
1/2 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper

Orange infusion

Pre heat oven to 450 F.  Add zest, salt and crushed red pepper to roasting pan. Mix.  Add the green beans and bell pepper. Toss to combine.  Spread evenly on the pan.  Roast the vegetables, turning halfway during cooking, until tender and slightly wilted, about 15 minutes.

Cook green beans

Goes well with Curried Cashew Burgers

Soundtrack Boy & Bear - Limit of Love