Tag Archives: orange

Orange Scented Pork & Veggie Stew

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Orange-Scented Pork and Veggie Stew

Serves 6

The weather report is saying: tomorrow a little snow with rain; the day after a chance of sun, cloudy and partly cloudy and warmer with temps ranging from 30 to 60; the day after that a little snow with a chance of thunder; well you get my drift.  It’s spring and wait one minute because the weather will not be the same as it was the minute before.  Spring is fun and full of surprises. I’ve never down hilled with lightening and thunder looming overhead, however, the other day I thought that might have been a possibility. Anyway, one thing is for sure, here in our gorgeous mountains it’s perfect weather now to enjoy this wonderful stew.  Pork can be a nice surprise for the shopper in these difficult economic times because it’s usually priced very reasonably—depending on the cut of course.  A stew can use many different cuts of meat and in this recipe I actually used the thinner pork loin chops which truly were priced very well.  So, here you go and I hope that you’ll enjoy this as much as I have.

Ingredients:

2 ½ Lbs. boneless pork shoulder cut into 2 inch cubes or I used the thinner pork loin chops (with a bone) cut the meat into cubes and inserted the chop’s bones in the cooking process.  I took the bone out before serving.

S&P

2 Tblsp. Olive Oil (more if needed)

2 Onions Diced or Thin Sliced (I like mine thin sliced)

1 Tblsp. Minced Garlic

2 Cups Italian Style Diced Tomatoes With Juice (if you wish a thicker stew, drain the tomatoes before adding them.)

1 Tblsp. Brown Sugar

Zest of 1 Orange (Removed in a 1 long strip if possible, if not, that’s OK)

3 C. Chicken Broth

1 C. Dry White Wine or Dry Vermouth

4 Carrots–halved lengthwise, then cut in 1” lengths

2 Parsnips- prepared like the carrots

4 Tblsp Chopped Fresh Mint Leaves

Vermicelli, for serving with the Stew—Rice is OK as well

Directions:

1.        Parboil in very little water the carrots and parsnips for 3 minutes.

2.        Season pork with S&P. Place the olive oil in a large pot over medium heat and brown the pork for about 6 minutes.  Remove and set aside.

3.        Reduce the heat to low, adding more oil if needed, and cook the onions and garlic until soft, about 10 minutes, stirring occasionally.

4.        Add the tomatoes, sugar, orange zest, chicken broth, and white wine.  Return pork to the pot and bring to a boil over high heat.  Reduce heat to medium-low and simmer, partially covered for 1 hour. (If you used the thinner pork loin chops, the time may be only 30 to 45 minutes) Stir in carrots and 2 Tblsp.of the mint.  Season with some more S&P if needed. Cook partially covered until the pork is tender, about 15 minutes longer.  Remove and discard orange zest if you wish-however, I think it’s sort of fun to keep it in.

5.        Sprinkle with the remaining 2 tablespoons of mint and serve over the vermicelli or rice.

6.        Since you still have one left over orange this is what I serve the stew with: a fresh lettuce that has thinly sliced raw red onion and cut orange segments in it ;or I thin slice some Brussels sprouts and sauté them gently in a mixture of butter/olive oil and some brown sugar. Right before they are done, I add the cut orange segments.

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Mascarpone-Stuffed French Toast With Orange Compote

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MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

Vegan Orange Pancakes

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Orange Pancakes (Vegan)

By Ashley Skabar, About.com Guide

(I made these July 2010 at a B&B. They were great! ~Rebecca Whisnant)

Thank You Rebecca, another interim inn-keeper

EGG FREE and DAIRY FREE

These pancakes are incredibly simple to make, but they’re so special. Feel free to add fresh berries, flecks of coconut or even fresh mint to these hotcakes!

Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

  • 2 2/3 cups all-purpose flour
  • 1 1/2 t. baking soda
  • 1/4 t. salt
  • 1/4 cup white granulated sugar (I prefer organic unrefined sugar)
  • 1 T. finely chopped orange zest
  • 1/4 t. ground cinnamon
  • 1/3 cup finely ground almonds
  • 2 cups plain almond milk
  • 2/3 cup fresh orange juice
  • 1 T. melted dairy-free soy margarine
  • Olive oil, for cooking

Preparation:

1. In a large mixing bowl, sift together the dry ingredients until well combined. In another bowl, whisk together the almond milk, orange juice and melted soy margarine. Add the wet ingredients to the dry, mixing until just combined.

2. Heat a small amount of olive oil in a heavy-bottom medium-sized skillet over medium heat. Add the pancake batter to the pan, about 1/4 cup at a time, flipping with a flat spatula when bubbles appear on the surface. Transfer pancakes to a plate as you work and cover, repeating until all of the batter is used. Serve pancakes warm with dairy-free soy margarine, powdered sugar or syrup.

http://dairyfreecooking.about.com/od/pancakeswaffles/r/orangepancakes.htm?p=1