Tag Archive | Orange Juice

Citrus Salad Dressing

Citrus Salad Dressing

4 Servings

This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.

Ingredients:
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste

Instructions:
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.

Recipe: Raw Beet Salad

Raw Beet Salad

Raw Beet Salad

So I told my husband that anything he bought at our local produce stand I would make sure got put to good use and not wasted. What did he bring me? Beets! I’ve never eaten a beet before and I’d heard horror stories. No one likes beets! Why on earth would my husband buy beets and what am I supposed to do with them so that we can actually eat them? Well, after a bit of research and some creativity, I’ve come up with this version of a Raw Beet Salad. Give it a shot and enjoy! We certainly love it!

Ingredients:

English: A bundle of organic beets from a loca...

1 lb Beets
Orange Juice (1 orange worth or 1/4 c)
1 Tbs Lemon Juice
1 Tbs Olive Oil
Romaine Lettuce, chopped
Cucumbers (optional)
Ranch Dressing (optional)
Plus your usual favorite salad toppings

Instructions:

20130710_165504Peal all the beats. Little man wanted to help with this so I let him explore what a beet was after it was peeled. I do have to say that they are a gorgeous color! Once they are all peeled, grate them up. I suggest you use a food processor with a grating or shredding blade on it. Or at least use some gloves so your hands don’t end up looking like mine did. Beet hand Add the orange juice, lemon juice, and olive oil. Toss everything to coat it well and mix up the flavors.

At this point, you can either assemble the salad or you can store your beets in the fridge for a few days (covered). To assemble the salad, lay a nice bed of romaine lettuce on your plate, top with cucumbers and then a nice ball of beets at the top. Drizzle ranch dressing on top and enjoy. You can easily substitute your favorite salad dressing or add other great salad toppings like carrots, nuts, or cheese. Since this made so much, we have since tried it with shredded carrot, parmesan cheese, blue cheese, and pecans. We still have more to go through so maybe it will get used another way too. Thankfully, little man is enjoying the beets and is helping us eat them since we have a lot!

20130710_172935

Recipe: Easy Ribs

Easy Slow Cooked Ribs

Ingredients:
Ribs (try to buy quality, it pays off and you get more meat than fat)
1 Bottle of your favorite BBQ sauce (We like Jack Daniels Honey BBQ Sauce)
1 C Orange Juice

Instructions:

  1. Heat oven to 250°
  2. Place ribs in a baking pan
  3. Mix BBQ sauce and orange juice
  4. Pour mixture over ribs
  5. Cover with foil and cook for 3 hours
  6. Enjoy! They will fall off the bone. Bring napkins, lots of napkins

Recipe: Sweet Potato Casserole

Sweet Potato Casserole
(makes about 10 servings)

Sweet Potato Casserole

Ingredients:

Casserole:
2 1/2 pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
3-4 Tbs orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt

Topping:1/2 cup whole-wheat flour
2 Tbs Demerara sugar (can substitute in brown)
1 Tbs orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans

How To:

  1. Preheat oven to 350`. Set aside a 2qt. casserole dish.
  2. Place sweet potatoes in a pot and cover with water. Bring to a boil. Cover and cook over medium heat until done, about 15 minutes
  3. Meanwhile, make the topping. Mix flour, sugar, orange juice, oil and butter in a small bowl. Blend with a fork or pastry blender until very crumbly. Stir in pecans.
  4. Back to the potatoes, drain and mash in the pan. Measure out around three cups but more is just fine too.
  5. Whisk eggs, oil and honey in a medium bowl. Add sweet potato and mix. Then add in milk, orange zest, orange juice, vanilla and salt. Put it all in the casserole dish. Try to spread it out evenly.
  6. Sprinkle topping over the casserole. **At this point you can cover and put in the fridge for up to 2 days if needed**
  7. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

If you like my Sweet Potato Casserole, you’ll love my other recipes