Tag Archives: oranges

Fish for Friday

Last Friday, I needed a Lenten Friday dinner. I was behind all day, and didn’t make it to the store. I had some salmon in the freezer, and a lot of oranges from our CSA box, so I decided to make orange fish.

Orange Salmon

I’ve used the same method with chicken and lemon, and both are quick, easy, and delicious.

Orange Salmon
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound salmon
  • Juice of 1 orange
  • thyme to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Place salmon in baking dish which has been sprayed with non stick cooking spray. Squeeze juice over fish. Sprinkle with thyme.
  3. Bake for 20 minutes, until fish flakes easily with a fork.

Happy eating!

Orange Beets

Orange BeetsLast week, I shared a recipe for orange chicken. I’m sticking with the orange theme today. (We got so many in our box!) I saw this recipe on Food.com for Crock Pot Thyme Roasted Beets, and decided to try the same technique using beets and oranges.

Orange Beets
Recipe type: Side
Serves: 2
 
Ingredients
  • 1 bunch beets, peeled and chopped in bite sized pieces
  • 2 oranges, peeled and cut in chunks
  • ¼ cup water
  • 2 tablespoons olive oil
  • 1 sprig fresh rosemary
Instructions
  1. Combine all ingredients in crock pot. Cook on low for 6 hours.

These were so good!

Happy eating!

Ruth

Crock Pot Oriental Orange Chicken

Oriental Orange ChickenOne of my favorite Christmas gifts this year was a new programmable crock pot. No more overcooking dinner when it cooks all day! I’ve been trying all kinds of different recipes while I’ve been off work, just to see how it performs. (So far, so good.) I was looking for something to do with all those oranges in this week’s box, and thought an orange chicken dish would be good. This Food.com recipe for Orange Stir Fry Sauce sounded really good. I added a little ginger to spice it up a bit.

Crock Pot Oriental Orange Chicken
Recipe type: Main
Serves: 4
 
Ingredients
  • ½ cup fresh squeezed orange juice
  • 1 teaspoon fresh orange zest
  • 2 tablespoons chili garlic sauce (found in the Oriental foods section)
  • 2 tablespoons soy sauce
  • ½ teaspoon ground ginger
  • 1 pound chicken breasts
  • 2 cups broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 bell pepper, sliced
  • ½ cup chopped onion
  • 2 cups cooked rice
Instructions
  1. Combine orange juice and zest, chili garlic sauce, soy sauce, and ginger. Place chicken in crock pot, pour sauce over. Cook in crock pot on low for 6 hours.
  2. Shred chicken, return to pot. Add vegetables, stir to combine. Turn crock up to high and cook for 30-60 minutes, until vegetables are tender.
  3. Serve over rice.

Did you get any new kitchen tools for Christmas? Let me know!

Happy eating!

Ruth

Grilled Orange Beets

grilled orange beetsI had 3 small beets left after making muffins, so I decided to cook them on the grill with our chicken tonight. Three small beets were not a huge amount, but I figured it would be enough for the two of us. I wish we could have had more, because these were really good!

Grilled Orange Beets
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 small to medium beets, diced into ½ inch cubes
  • 2 tablespoons olive oil
  • ½ orange, zested and juiced
Instructions
  1. Preheat grill to medium. Tear off a 3 foot piece of heavy duty wide aluminum foil. Fold in half. Spray one side with non-stick cooking spray.
  2. Place diced beets on foil, pour oil over. Drugstore wrap the foil around the beets. Place on grill for 20 minutes, turning half way through.
  3. After removing from the grill, top cooked beets with orange zest and orange juice. Stir to combine.

It was dark and below freezing when I turned off the grill. Does winter weather prevent you from cooking outdoors?

Happy eating!

Ruth

Harvest Box Goes to the Lake

My husband and I spent Memorial Day weekend at Caballo Lake State Park with our niece and her fiance. We had a great time wading in the lake, reading, relaxing, and, of course, eating! Our harvest box came a couple of hours before we left, so I brought several items out of the box to use for our meals at camp.

shish kabobs

Chicken Shish Kabobs on the Grill

On Friday night, we made shish kabobs on our small propane grill. I cut up the chicken breasts at home and marinated them in store brand fat free Zesty Italian salad dressing. I also cut up a couple of green peppers into squares at home. When we were ready to eat, we cut up the onion from our harvest box and then skewered the meat, onion, peppers, and cherry tomatoes; and grilled them until the chicken was cooked. I served the kabobs with boiled baby potatoes with butter and rosemary.

foil roasted corn

Corn, Roasted in Foil

For Saturday dinner, we made “Cougar Burgers.” (Our niece is a Washington State grad, and brought some cheese made by their Ag Department.) ¬†We also roasted corn over a charcoal fire. I shucked the corn, lightly buttered it, and wrapped each ear in foil. We set them on the grey coals until soft, which took about 20 minutes. While everything was cooking, we made a fruit salad using the apples, some of the oranges, and the strawberries out of the harvest box, as well as peaches and bananas. I also made a cherry cobbler in the dutch oven.

fruit salad

Fruit Salad

We kept that fruit salad going for 24 hours! We added pears and more bananas to the leftovers on Sunday morning and served it with pancakes. We had leftovers again, so we added some more oranges and finished it up Sunday night for dinner. The apples were turning a little brown, but it still tasted good.

Caballo Lake State Park

Caballo Lake State Park

We always eat well when we camp, whether we car camp or backpack. I usually dehydrate fresh foods when we go out on the trail. What do you eat when you go camping?

Happy eating!

Ruth