Posts Tagged ‘oranges’
Ready for day two of my guest posting saviors? Please welcome Vicki from Wilde in the Kitchen! She became a master of homemade candy last year, and this year has been tackling a list of homemade items which you would normally buy at the grocery store – called the “Why Bother? Challenge”. It is really amazing how easy it is to make so many things we buy on a regular basis instead. She’s also a science nerd like me so be sure to check out her blog!
I’m thrilled to be doing my first ever guest post here on The Spiffy Cookie! I’m always so impressed with Erin’s posts and the fact that she puts up a new and delicious recipe every day of the week! I graduated with my phd a few years ago and I can totally relate to all of her posts about spending the weekend in the lab and explaining to your family that you are in school but you don’t take classes! I don’t know how she manages to post everyday, I was lucky if I had time to feed myself in grad school, not to mention feed the internets!
I decided to share this recipe with you today because of how it was received at work. I baked this cake over the weekend and cut a slice to photograph and then subsequently eat. On Monday I brought it in and set it in the lunchroom with a simple note “Tangerine pound cake”. Upon returning thirty minutes later, I found an empty cake platter with much of the icing scraped off too. Aww, I wanted some…
I just had to laugh. I work with many formed grad students and you never lose the grad student mentality of “free food is always welcome”. I’m sure Erin is also aware of this mantra. If you get an email mentioning free food, you better get there fast or it will be gone!
Tangerine Pound Cake
Luckily, you can make your own tangerine pound cake, although I wouldn’t be upset if there were a free one sitting in front of me right now! If you have access to tangerines, you should use their rind and juice. If you can’t find them at the store (like me) feel free to substitute orange peel and tangerine juice from the bottle.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
6 tbsp butter, melted
6 ounces, less-fat cream cheese
1/4 canola oil
2 tbsp grated orange peel
1/2 tsp vanilla extract
1/4 cup heavy cream
1/4 cup tangerine juice
1/2 cup tangerine juice
1/4 tsp salt
1 1/4 cup powdered sugar
Preheat oven to 325 F. Coat a bundt pan with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, beat together sugar, butter, cream cheese until fluffy. Add eggs, one at a time. Add oil, vanilla extract and orange peel.
Add 1/3 flour mixture to the sugar mixture. Add heavy cream. Add 1/3 more flour. Add tangerine juice. Add final amount of flour and beat until smooth. Pour cake batter into the bundt pan and smooth the top.
Bake cake for 1 hour and 10 minutes. Test cake with a toothpick, it should come out only with crumbs clinging. Remove from the oven and cool on a wire rack for 10 minutes. Remove pan and allow to cool completely right side up.
Prepare the glaze once the cake is cool. In a small saucepan, bring tangerine juice to a boil and cook until reduced by half. Remove from the heat and allow to cool slightly. Add salt and whisk to dissolve. Add powdered sugar and whisk until smooth. Pour over the cake and allow it to pool in the middle.
My friend Amber mailed a batch of this granola to me for Christmas this year. Even though I did not make this I sure did get to enjoy it again and again. It is incredible and I need to share it with you. The orange peel is the superstar of this recipe. I love it in milk, in yogurt or just as a snack all by itself.
One year ago: Chicken Sallopine with Sage and Fontina Cheese
CRANBERRY AND ORANGE GRANOLA
Makes 4 cups
2 cups old-fashioned oats
1 cup sliced almonds
Nonstick vegetable oil spray
1/2 cup agave syrup
1 Tbsp unsalted butter, melted
1 tsp grapeseed oil
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup candied orange peel, sliced into long thin strips
- Preheat oven to 300 degrees. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl, add almonds and let cool slightly.
- Coat same baking sheet with nonstick spray. Whisk agave syrup, butter, and grapeseed oil in a small bowl to blend. Pour syrup mixture over oats; stir to thoroughly coat. Spread mixture on prepared sheet.
- Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove the granola from the oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Source: Bon Appétit, December 2011
Beef. It’s something I do not eat often enough, but not necessarily on purpose. I just typically have a Sam’s Club stock-pile of frozen chicken breasts in the freezer and I’m a graduate student, which means I try to use things I already have to reduce grocery bills. However, I decided to splurge a little on some top sirloin for this dish especially since I rarely make a stir fry with anything other than chicken. Definitely worth it, so tasty! The fresh orange juice was key. And with only two people eating, leftovers meant lunch for the next three days, hooray! I love a good leftover meal. Although I do prefer reheating most things in a toaster oven instead of a microwave in order to retain some crunchiness (especially pizza), it still tastes great.
Leftovers-for-lunch tip: Divide up the leftovers into individual tupperware servings. Makes for an easy packed lunch before running out the door in the morning.
One more thing. I opted for brown rice instead of white – typical for me.
1-1/2lbs beef top sirloin, sliced into thin strips
1/4 cup cornstarch
2 cups oil (for frying)
1/3 cup white sugar
1/3 cup rice wine vinegar
1/3 cup fresh squeezed orange juice (took 1-1/2 oranges for me)
1 tsp salt
1 Tbsp soy sauce
2 tsp orange zest
1/2 tsp ground ginger
1-1/2 Tbsp garlic, minced
1 bunch green onions, sliced
Broccoli florets (cooked)
Brown rice (cooked)
- Coat beef strips with cornstarch and allow to sit for 30 minutes. In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
- Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.
- Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and rice.
Source: Adapted slightly from Blog Chef
I realize this is my third smoothie posted on here, but I just love them so much! I didn’t bother to de-membrane the orange, a) because it’s more of a pain than it was worth this morning, and b) I didn’t mind it being a bit pulpy. The recipe below is pretty much the same as others I have posted I just changed up the fruit a bit.
1 medium orange, peeled
4 strawberries, hulled
1/4 cup low-fat vanilla yogurt
1/2 scoop whey protein, vanilla flavored (optional)
3/4 cup milk
- Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
Source: The Spiffy Cookie original