Recipes by their Ingredients

orange juice

  • Armenian Bulgur Salad

    Armenian Bulgur Salad
    Armenian Bulgur Salad
    (Serves 4)


    1 cup bulgur #3 or #4 (larger variety)
    1-2 tablespoons butter, to taste
    1 shallot, minced
    1 1/4 cups broth (either chicken or vegetable)

    1 teaspoon cumin 1 tablespoon tomato paste
    1/4 cup pomegranate seeds
    1/2 cup parsley, chopped
    1/4 cup fresh mint, chopped
    1/4 cup feta cheese, crumbled
    1/4 cup sultanas (golden raisins or use any dried fruit you like)
    1/4 cup shelled, roasted, and salted pistachios
    1/2 cup garbanzo or cannellini beans (canned)
    Salt and pepper to taste

    Dressing:
    1 large bulb black garlic (or 1 teaspoon garlic powder)
    1 tablespoon pomegranate molasses
    1/4 cup extra virgin olive oil
    2 tablespoons fresh orange juice
    Salt to taste


    NOTES: One time I had no pomegranate seeds, so I substituted for barberries.
     

    Heat butter in a saucepan. Add the shallots and sauté until translucent. Add the bulgur, tomato paste, cumin, about a half teaspoon salt, and the broth. Stir and bring to a boil. Once boiling, reduce heat and cover. Simmer for 20 minutes (or follow package directions).

    For the dressing, in a small food processor, whirl together the black garlic (or garlic powder), orange juice, pomegranate molasses, salt and olive oil. Let the cooked bulgur cool then add the rest of the ingredients (from the pomegranate seeds to the garbanzo beans).

    Add salt and pepper to taste, then drizzle the pomegranate molasses dressing over the bulgur mixture, and toss gently to combine.

  • Carnitas

    Carnitas
    Carnitas
    (Serves 12-15)


    3-5lb pork butt or shoulder, cut into 5" chunks
    4-6 cups orange juice
    10 cloves garlic, whole
    6 bay leaves
    1 tblsp coriander seeds
    1 tblsp salt
    1 tsp cinnamon
    1 onion, cut in ¼'s
    1-2 cups shortening or lard (optional)
    1 tblsp cumin, ground
    1 tblsp Tony Chachere's Cajun Spice


    NOTES: Almost any liquid can be used, some recipes I have seen use cola as the sweetener others use chicken stock, be creative after you try it once this way! Also you can substitute Tony's for some granulated garlic, cayenne pepper, salt and pepper.

    Coat the pork butt/shoulder chunks in Tony's Cajun Spice and put at the bottom of large pot along with the onions, garlic, bay leaves, coriander seeds, salt, cinnamon and cumin.

    Now pour in the Orange juice, if your using shortening or lard put it in now and with using some cold water until it covers the rest of the pork butts by an inch.

    Turn the burner onto medium and when it reaches a boil, lower it to a simmer, for about 3 hours.

    Preheat the oven for 10 minutes at 425 degrees. When the Carnitas are done turn off the pot, and with a pair of tongs remove the meat to a baking sheet pan/cookie tray, smoosh the pieces of pork down a little if they didn't already break up upon removal of the pot of liquids and discard any other solids like the bay leaves.
    Place in the oven for about 20 minutes or until they gained a nice crisp.

    Serve over soft shell tacos with cheese and salsa - YUM!

    Stores in the fridge for 3 days, in the freezer, 4 months! Enjoy!

  • Habanero Orange Beef Jerky

    habanero orange jerky
    Habanero Orange Beef Jerky
    (Makes @32oz )


    3.5 to 4lbs Beef, Top Round or London Broil
    2 tblsp Onion Powder
    2 tblsp Black Cracked or Ground Pepper
    1 tblsp Garlic Powder or Granulated Garlic
    1 tblsp Kosher Salt
    ¾ Cups Brown Sugar
    ½ Cup Soy Sauce
    ¼ Cup Worcestershire Sauce
    ¼ Cup Rice Wine Vinegar
    ¼ Orange Juice
    10 Habaneros


    NOTES: New and improved recipe, 4-23-2023.
     

    In a blender or food processor pulverize the Habaneros, minus the stems with the Brown Sugar, Soy Sauce, Worcestershire Sauce, Rice Wine Vinegar, Liquid Smoke and Orange Juice.
    Mix together the black pepper, onion powder, garlic powder and brown sugar

    Trim any silver skin and fat off the outside of the beef.
    Cutting against the grain, slice slabs of beef ¼ inch thick. When all the beef is cut into ¼ inch thick slabs, look on both sides of the slab for thick veins of fat, trim these away as leaving them in reduces the time they stay edible and also can go rancid.

    Now cut the trimmed slabs of beef into pencil sized sticks, depending on how long they are you may want to cut them in half (or thirds if using a London broil cut of beef).

    Add the onion powder, garlic powder, black pepper and kosher salt to the beef strips. Let sit, covered, in the refrigerator while the marinade cools.

    Place the beef pieces into the marinade and mix up. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, 6-8 hours is ideal, overnight is fine.

    Drain the liquid off, it's fine to have bits of the pepper and spices on it.

    Line your trays with their non-stick screens, or if using an oven, line cookie sheets with parchment paper.

    Place the beef pieces in a line a ¼ inch away from any edges, and leaving a ¼ between rows, and fill up the trays/cookie sheets.

    If you are using a dehydrator, set it on jerky or 165° F.

    If you're using the oven set it at its lowest temperature, then keep the door of the oven open a crack. 170 is the ideal temperature. (If you have no way of knowing your ovens temp with the door open, you must pay closer attention and your time is less then the dehydrators time.

    Dehydrator time vaaries on the doneness you like. test one at 6 hours, then at 7 hours. My latest batch was at 9 hours but my average dry time is 8 hours.

    Let cool down, package in portions inside seal-a-meal bags or ziplock bags.

    Your jerky is safe refrigerated for at least 2 weeks, but they're addictive and I bet it won't last those 2 weeks!

    3.37lb x $7.99 = $26.92 / Yield 10/2oz packages (20oz/1.25lbs)
  • Orange Sauce (for Orange Chicken)

    Orange Sauce

    Orange Sauce (for Orange Chicken) (Serves)


    ½ cup oyster sauce
    ½ cup sugar
    3 oz orange juice
    3 oz rice wine vinegar
    1 tblsp cornstarch, (mixed into the rice wine vinegar as a slurry)
    2 tblsp soy sauce
    1 tblsp hoisin sauce
    1½ tsp sweet paprika
    1 drop red food coloring, optional


    NOTES:
     

    Mix rice wine vinegar with corn starch, set aside. Mix all ingredients together, warm up on low heat, add the cornstarch/vinegar slurry, mix well, slowly bring up the heat until the desired consistency, a fairly thick sauce. Serve over crispy fried chicken and steamed broccoli and fried rice, garnish with some chopped green onions.

  • Pollo Asada Especial

    Pollo Asada Especial
    Pollo Asada Especial
    (Serves )


    2-3 lbs boneless/skinless chicken thighs
    4 California chili dried pods
    4 Guajillo chili dried pods
    ½ yellow onion
    4 cloves garlic
    juice of 1 orange
    juice of 1 lime
    1 tsp Mexican oregano
    2 tsp salt (maybe a little more)
    ½ tsp cumin
    ⅔ cup white wine vinegar
    ¼ cup liquid achiote, (1.75 oz) optional


    NOTES:You can use achiote seeds, powder or the paste, I used the paste and used one half of the 3.5 oz "paste" brick and added a ½ tblsp lemon juice and a sprinkle of water and mashed the paste with a fork to make it a thick liquid. If you use the seeds, you need to grind them into a powder and then add some lemon juice and water to make a thin paste. A brighter red color and additional hints of pepper using the achiote.

    Remove the stems and seeds from the dried chili pods, then add them to a pot of boiling water along with the ½ onion. Let simmer on low for 20 minutes, then drain and reserve the chilis and onion.

    In a blender add the chilis and onion, the juice of the lime and orange, the garlic cloves, the oregano, cumin, salt and the achiote liquid. Blend until smooth, 1 - 2 minutes.

    At this point taste the marinade for salt content. It should be slightly saltier then you would think.

    Let the marinade cool down before adding to the chicken thighs. Once cool, add enough of your marinade to the chicken thighs and make sure to mix the thighs and marinade well so all surfaces are coated, then cover with plastic wrap and put in the fridge for a minimum of 4 hours, up to 24 hours. Save any left over marinade, that did not touch the chicken, for future use.

    When you're ready to grill these pull them from the fridge 10-15 minutes before you grill them so they shake off their fridge chill. Grilling is best! 4-5 minutes each side depending on the size of the thigh. Slice for tacos or burritos or eat with a side of mashed potatoes, rice or corn. It's delicious any way you use it!

  • Sesame Orange Dressing

    Sesame Orange Dressing
    Sesame Orange Dressing
    (Coats 2-3 heads of Iceburg lettuce)


    ¼ cup orange juice
    ¼ cup rice wine vinegar
    1½ tablespoons light soy sauce
    ¼ teaspoon dry mustard
    1 teaspoon sugar
    2 tablespoons peanut oil
    1½ teaspoons sesame oil
    1 teaspoon toasted sesame seeds


    NOTES: White wine vinegar or cider vinegar can be substituted for the rice wine vinegar. You can also use fresh mustard in place of powdered mustard.
     

    Whisk together the first 5 ingredients. Then in a slow, small stream, while whisking, add the peanut oil then the sesame oil. Toss in the toasted sesame seeds.

    Serve over Sesame Orange Chicken Salad.