ORANGE YOU GLAD IT'S THANKSGIVING SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
- Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
- Ladle soup into bowls and garnish with chopped thyme and orange zest.
Nutrition Facts : Calories 146 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 729 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 3 grams, Sugar 8 grams
ORANGE YOU GLAD I MADE CRISPY TOFU?
Vegan version of Chinese Orange Chicken by Chloe Coscarelli. Her title, not mine, but why should anyone rename it? Try to use an organic orange for the peel, no worries about pesticides on the surface. This is great with a side of steamed broccoli.
Provided by zeldaz51
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix orange juice through coriander. Set aside.
- Fill a large, heavy-bottomed skillet with 1/2 inch of oil, heat over medium-high heat. While oil is heating, whisk together the cornstarch and salt in a small bowl. Dredge the tofu in the cornstarch mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off extra cornstarch before frying.
- The oil is hot enough when bubbles form around the handle of a wooden spoon inserted in the oil.Carefully place tofu in the oil and let fry until the bottom is golden and crisp *(don't fiddle with it too much). Flip tofu using a spatula or tongs and fry until the other side is golden and crisp. Remove and drain on paper towels.
- Heat a large skillet over medium-high heat (you could carefully pour out the used oil and wipe out the one used to fry the tofu) and add fried tofu and orange mixture. Let cook until the sauce bubbles down to a thick syrupy sauce. Turn off heat and mix in cilantro. Serve over rice.
Nutrition Facts : Calories 253.8, Fat 4.5, SaturatedFat 0.9, Sodium 1137.2, Carbohydrate 42.7, Fiber 1.5, Sugar 5.9, Protein 11.4
ORANGE YOU GLAD YOU MADE THIS ROASTED CHICKEN?
I served this creation for dinner with our house guests and everyone raved over the recipe. It is one of those dishes where every bite led to another compliment. Moist, and flavorful - Slightly sweet and citrusy! The kids loved it as much as the adults. If you have a large family you may want to make two chickens, especially if you are planning to have leftovers! There is an extra contest ingredient in case you want to leave out the orange liqueur (but I wouldn't!). Serve with rice and veggies. This recipe was created for RSC #9.------
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean chicken and pat dry. Sprinkle Salt and Pepper into the chicken cavity.
- Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
- Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, and remaining garlic. Rub chicken skin with a little butter. Sprinkle with salt and pepper.
- To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
- Roast chicken at 400 degrees for 15 minutes to get skin crisp and then lower heat to 350 and continue to roast for 65 minutes, or when internal thermometer reaches 180 degrees, or when juices run clear. Occasionally baste chicken with pan juices.
- Remove chicken from pan and place on a platter.
- Pour pan juices into a sauce pan and add 3/4 cups of the orange juice, Grand Marnier, chopped apricots and brown sugar (if using, remember this will make it a bit sweeter.) Whisk on high until it comes to a boil, lower temp and whisk occasionally until sauce thickens (about 7 minutes) add flour if necessary. You can add the remaining 1/4 cup of OJ if you need to reheat the sauce.
- Pour sauce over the chicken slices when served.
Nutrition Facts : Calories 696.7, Fat 46.7, SaturatedFat 15.3, Cholesterol 202.4, Sodium 446.6, Carbohydrate 22.6, Fiber 2.5, Sugar 16.9, Protein 45.7
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