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Showing results for tags 'orange'.
Found 12 results
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Celiac.com 12/02/2023 - Indulge your taste buds in a symphony of seasonal flavors with our Gluten-Free Cranberry Orange Muffins — a delightful fusion of tart cranberries and zesty orange, capturing the essence of fall and winter in every bite. These moist and tender muffins are a gluten-free sensation, blending a perfect medley of ingredients to create a harmonious balance of sweetness and tanginess. With a touch of vanilla and the brightness of orange zest, each bite is a burst of citrusy goodness. As you savor the delightful crumb texture and the vibrant hues of cranberries throughout, you'll find yourself transported to a cozy winter morning, wrapped in the comforting aroma of freshly baked muffins. Elevate your gluten-free baking experience and bring the warmth of the season into your kitchen with these irresistibly delicious Cranberry Orange Muffins. Ingredients: 2 cups gluten-free all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup plain Greek yogurt 1 teaspoon vanilla extract Zest of one orange 1 cup fresh or frozen cranberries, chopped Instructions: Dry Ingredients and Wet Ingredients Preparation Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, vanilla extract, and orange zest. Combining and Baking Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped cranberries until evenly distributed throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these gluten-free cranberry orange muffins as a delightful seasonal treat! -
This recipe comes to us from Phyllis Chinn. 1 bag cranberries (12 oz.) ¾ cup sugar 1 teaspoon grated orange zest ¼ cup orange juice 2 tablespoons Grand Marnier 1 cup heavy whipping cream Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.
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Ingredients: 1 ½ cup gluten-free flour ¼ cup sweet rice flour 1 teaspoon xanthan gum ½ teaspoon baking soda ½ teaspoon gluten-free baking powder 1/8 teaspoon salt 1 stick unsalted butter, room temperature 1 cup sugar 2 eggs 2 teaspoon grated orange zest 1 teaspoon vanilla 1 ½ cup chopped toasted walnuts Directions: Mix together gluten-free flour, sweet rice flour, xanthan gum, baking soda, baking powder and salt. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the orange zest and vanilla, then stir in the nuts. Slowly incorporate the dry ingredients to form a soft dough. Refrigerate the dough for at least one hour or overnight. Preheat the oven to 375F. Lightly grease 2 cookie sheets and line with parchment paper. Divide the dough into 3 equal pieces. Roll each piece into a log 1 ½ to 2 inches thick. Place 2 logs on one sheet, and one log on the other sheet, leaving enough space between them for the dough to spread while baking. Bake the logs for 20 minutes. Remove the cookie sheet from the oven and let sit for 5 to 10 minutes. Slice the logs on a slight diagonal about ¾ inch thick. Place the slices, cut side down, on the cookie sheets. Lower the oven temperature to 350F and bake the slices for 10 to 12 minutes. Cool on a cooling rack. Store in an airtight container.
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This one is from the just-released WFGF Cookbook for Kids and Working Adults: Ingredients: 3 eggs ½ cup sugar ½ cup corn oil ½ cup orange juice 1 Tablespoon grated orange rind 1 teaspoon gluten-free vanilla 1 cup gluten-free flour mixture 2 ½ teaspoons gluten-free baking powder ½ teaspoon salt Confectioners sugar Directions: Preheat oven to 350 degrees. Break the eggs into a 1-quart jar with a tight-fitting lid. Cover and shake 15 times. Add the sugar, oil, orange juice, orange rind and vanilla. Cover the jar and shake 20 more times. Sift the flour mixture, baking powder and salt onto wax paper, then add to the jar. Shake 40 more times or until mixture is smooth. Pour batter into an 8-inch square pan that has been sprayed with gluten-free nonstick spray. Bake for 20 minutes or until the bars begin to pull away from the sides of the pan. Have an adult help you take the hot pan out of the oven. When the bars are cooled, sift confectioners sugar over the top, then cut into bars. Yield: 16 bars. Serving size: 1 bar Diabetic Adjustment: Use 2 whole eggs and 2 egg whites in place of the 3 whole eggs. Use brown sugar substitute in place of the white sugar. Omit the confectioners sugar. Calories: 122; Total fat: 7.7g; Saturated fat: 1.1g; Cholesterol: 39.7mg; Sodium: 85.6mg; Carbohydrates: 11.2g; Fiber: .2g; Sugar: 5.6g; Protein: 2g Diabetic Adjustment: Calories: 105; Total fat: 7.4g; Saturated fat: 1g; Cholesterol: 26.5mg; Sodium: 91.8g; Carbohydrates: 7.4g; Fiber: .2g; Sugar: 2g; Protein: 2.2g.
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Pork Chops with Blood Orange Sauce (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 06/24/2017 - This easy to make recipe marries the flavors of blood orange, soy sauce, ginger and garlic with chicken to deliver a tasty gluten-free entrée. The result is a delicious Asian-style pork chop in which the juice of the marinade blends with juice from blood oranges to make a delicious sauce. Ingredients: 4 pork chops, bone-in 4-5 crushed garlic cloves 2-inch thumb of fresh ginger, sliced thin 1 teaspoon black pepper ¾ cup gluten-free soy sauce 1 cup fresh blood orange juice 1 tablespoon lard or bacon fat 3 tablespoons potato starch, for dredging chops ½ cup cream Directions: First, in a gallon Ziplock bag add the garlic, ginger, pepper, gluten-free soy sauce and orange juice. Taste the marinade, and adjust the salt as needed by adding more orange juice. Add pork chops and place in refrigerator for 3-8 hours. Remove the marinated chops, and dry with paper towels. Dredge chops lightly with potato starch. Reserve marinade to make sauce later. Heat large stainless steel or cast iron skillet on medium high. Add butter or lard and brown the pork chops 2-4 minutes on each side, depending on thickness. Remove pork chops to a plate. Add marinade back into the skillet and bring to boil. Boil down for about 5 minutes on medium boil. Turn off heat and let it cool a little before adding the cream. If you are using regular full-fat cream, you can add when the sauce is still boiling. Serve with rice and our favorite vegetables. -
Crispy, Tender Orange Beef with Broccoli (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 06/06/2013 - Along with lemon chicken, orange beef is one of my many favorite Chinese dishes. In the days before I went gluten-free, I ordered orange beef whenever I got the chance. Now, like many other dishes, many restaurants dredge their beef in wheat flour when making Orange Beef, so I've grown much more careful. As a result, I don't get nearly as much orange beef as I used to. My main solution has been to learn to make it at home. This recipe delivers a tasty, satisfying gluten-free version of orange beef that is sure to be a hit with your most discriminating eaters. Ingredients: 1 pounds beef top sirloin, thinly sliced into short strips ¼ cup rice vinegar 2 tablespoons white sugar 2 tablespoons brown sugar 2 tablespoons frozen orange juice concentrate 1 teaspoon salt 1 tablespoon gluten-free soy sauce 1 tablespoon hot chile paste 1 cup long grain rice 2-3 tablespoons water ¼ cup cornstarch 1 tablespoon orange zest 2 tablespoons grated fresh ginger 3-4 cloves garlic, minced 1 bunch green onions, sliced 8 broccoli florets, steamed 1½ cups oil for frying Orange wedges as garnish Salt and black pepper to taste Directions: In a large bowl, mix orange juice, rice vinegar, soy sauce, hot chili paste, sugar, and garlic. Add meat, cover and refrigerate for 1 to 2 hours. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade. Mix water and cornstarch. Whisk into the bowl of marinade until cornstarch is dissolved, set aside. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all except 1 tablespoon of the oil from the wok. Add ginger, garlic, green onion and orange zest to the remaining oil, and cook briefly until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 3-5 minutes. Add beef, and heat through, stirring to coat. Season with salt and black pepper to taste. Serve with hot steamed broccoli and steamed white rice, and garnish with orange wedges. -
Coating (for 2 pounds boneless chicken pieces, skinned): 3 large egg whites 1 cup cornstarch ¼ teaspoon cayenne ½ teaspoon baking soda Oil ½ cup plus Other Ingredients: 1 ½ teaspoon salt White pepper 1 tablespoon minced ginger root 1 teaspoon minced garlic 1 dash crushed hot red chilies ¼ cup chopped green onions 1 tablespoon rice wine ¼ cup water 1 teaspoon sesame oil Orange Sauce (mix in bowl): 1 ½ tablespoon gluten-free soy sauce 1 ½ tablespoon water 5 tablespoons sugar 5 tablespoons rice vinegar Directions: Beat egg whites until frothy. In another bowl combine the cornstarch, cayenne and baking soda. Dip the chicken in the egg whites and turn to coat–dip in cornstarch mixture and let set on rack for a few minutes until set. Fry in wok in oil at 370F until done. Remove and dry with paper towels. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce for flavor.
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Besides being healthy and fiber-rich, these two recipes will have your guests asking you to send them the recipes! Cilantro Edamame Deviled Eggs 1 cup edamame, cooked 5 hard boiled egg yolks 1 cup silken tofu pinch of sea salt and pepper 2 tsp. balsamic vinegar 1/4 tsp. curry powder 1/4 cup fresh cilantro, finely chopped 10 egg white halves (yolks hollowed out) Directions: Toss all ingredients except egg whites into the food processor; pulse until smooth. Transfer mixture into hollow egg white halves. Serve chilled with a sprinkle of chili powder. Orange Edamame Salsa 2 cups edamame, cooked 1 large cucumber, chopped 1 yellow bell pepper, chopped 1/3 cup white onion, chopped 1 tsp. orange juice 1/4 tsp. orange zest 1 cup corn 1/2 cup chickpeas pinch of sea salt and pepper Directions: Toss all ingredients into a food processor; pulse until smooth. Transfer to a serving dish. Serve chilled with gluten-free crackers. -
Recently, I've learned to love the lowly beet. The beet is a rich, earthy wonder. Served chilled in a salad, beets make the perfect summertime delight. This intense beet salad is accented with blood oranges, mint and feta cheese, makes a truly bold statement. Served over mixed greens, it is sure to delight your guests. Ingredients: 6 medium beets 4 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground pepper 5 blood oranges, peeled, cut into1/4-inch-thick slices 1 cup pomegranate seeds (from one 11-ounce pomegranate) 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallots 1 teaspoon red wine vinegar 1/2 cup feta cheese, crumbled 12 mint leaves, sliced thin on the bias 1 medium red onion, thinly sliced 1/4 cup water 1/4 cup blood orange juice (from about 1 blood orange) 1 tablespoon pomegranate molasses* 1 tablespoon white wine vinegar Directions: Preheat oven to 400°. Cut stems from beets, leaving 1/2 inch attached. Clean beets well and toss with 2 tablespoons olive oil. Place beets in roasting pan and toss with 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 45 minutes-1 hour. Cool. Peel beets and cut into 1/3-inch-thick wedges. Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Add lemon juice, olive oil, shallots. Season with salt and pepper. Mix beets, orange slices, and pomegranate seeds in bowl. Drizzle with vinaigrette and toss. Season salad with salt and pepper. Sprinkle with mint and top with crumbled feta cheese, and serve over mixed greens. *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).
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Asparagus with Orange and Walnuts (Gluten-Free)
Jefferson Adams posted an article in American & British
A splash of citrus is one of the easiest ways to enliven any side of vegetables, especially when you use a generous amount of fruit. The orange zest in this dish helps bring a tasty zing and a great aroma to the walnuts. I’ve had a lot of luck with this flavor combination on broccoli and green beans as well. Substituting regular green asparagus with the white version requires that you peel them before hand. However, the extra time pays off with a striking visual presentation. Ingredients: 1 pound asparagus, bottoms trimmed 1 ½ tablespoons orange zest ¼ cup orange juice ¾ cup walnuts 2 tablespoons butter 2 teaspoons salt, divided 1 teaspoon pepper 4 quarts water Directions: Preheat oven to 325° F. Spread walnuts in an un-greased baking dish and toast for 5-7 minutes, stirring frequently to prevent burning. Remove from oven and roughly chop after nuts have cooled. Meanwhile, bring water to a rigorous boil and season with half the salt. Boil asparagus for about 5 minutes, until tender but still crisp. Drain and set aside. Melt butter in a large skillet and add chopped nuts. Add orange zest and juice and cook for 1-2 minutes. Add cooked asparagus and toss to thoroughly coat. Season with remaining salt and pepper. -
While there is nothing wrong with rice pudding featuring traditional raisins and cinnamon, the orange and rum in this version come together for an incredibly intriguing dessert. This dish is fragrant and presents beautifully with the help of the orange. I’ve also tried this with blood oranges when I can find them, or a combination of both. This particular recipe serves up to six depending on portion, but is easily manipulated for more or fewer people. Ingredients: 5 cups whole milk ¾ cup medium-grain white rice 1 vanilla bean ½ cup sugar 1 tablespoon rum 2 teaspoons orange zest Orange segments for garnish Preparation: Heat a medium saucepan and combine milk and rice. Split the vanilla bean lengthwise and scrape the seeds into pan and add the bean. Bring to a gentle boil over medium heat. Reduce heat to medium-low and let simmer. Stir occasionally until the rice is tender and has absorbed some of the milk, 25-30 minutes. Stir in sugar, rum, and orange zest. Cook for another 10 minutes while pudding thickens. Discard vanilla bean and transfer to a bowl and refrigerate for a few hours until pudding is cold. Serve with 2-3 segments.
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This recipe comes to us from “jukie” in the Gluten-Free Forum. Preparation time: 20 min Baking time: 50 min Yield: 12 servings (1 loaf) Ingredients: 2 cups Gluten-Free Flour Blend (see below) ¾ cup sugar ½ cup coconut milk) ½ cup orange juice 3 tablespoons apple sauce plus 1 tablespoon coconut milk 2 tablespoons butter, melted 2 tablespoons freshly grated orange peel 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup chopped walnuts Directions: Heat oven to 350°F. Combine all ingredients except walnuts in large bowl; beat at medium speed until well mixed. Stir in walnuts. Pour into greased 8 x 4-inch loaf pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. FLOUR BLEND: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon Xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
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