Posts Tagged ‘orange’

Butternut Squash Risotto - Meatballs&Milkshakes

This was an incredibly easy weeknight dinner after a week of long and involved meals. You can also potentially use up holiday leftovers, since I pre-roasted the squash the day before and added the mashed squash right at the end. It still has all the holiday flavors, but it’s great all winter long.

Butternut Squash Risotto

1/2 butternut squash

2 cups arborio rice

zest and juice of 1 orange

3 tablespoons fresh thyme

1/2 cup white wine

2 cups chicken stock, homemade or store-bought, warmed in the microwave or on the stove (you could substitute vegetable stock to make it vegetarian)

4 tablespoons extra virgin olive oil

1 garlic clove, minced

1 shallot, minced

1 cup grated parmesan

Roast the squash in the oven at 350 degrees for 45 minutes on a baking sheet with some of the olive oil brushed over it. It will become soft and you can scoop out the flesh. Mash up the squash well.

Meanwhile, saute the shallot and garlic in the remaining olive oil. Once they have softened, add the rice and allow to toast for a minute until they start to look a little translucent. Add the white wine and allow to cook down. Add the thyme and a little chicken stock. Continue to add stock slowly as it cooks away. It should have enough liquid to just cover, about the consistency of oatmeal.

When the rice is almost al dente, add the orange juice and zest along with the mashed squash. Stir to combine and allow to cook together for the last few minutes. Off the heat, stir in the parmesan and a drizzle of extra virgin olive oil and serve.

Butternut Squash Risotto - Meatballs&Milkshakes


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Crispy Orange- Scented Brussels Sprouts - Meatballs&Milkshakes

I created this recipe one night this week when we had only a few minutes to cook dinner but wanted some green veggies to go with some braised chicken. The lovely crispy leaves add texture and the orange zest gives it a light, citrusy aroma. It’s going to become a holiday favorite, and you can make it tonight in 20 minutes.

Crispy Orange-Scented Brussels Sprouts

1 package brussel sprouts, bottoms sliced off and mangy leaves removed

3 tablespoons olive oil

Zest of 1 orange

Slice the brussels sprouts in 1/4 inch slices, so that you have very thin slices and strips of sprouts. Some will fall apart, and that’s fine. Toss with olive oil and salt and pepper. Roast on a baking sheet at 400 degrees for 15 minutes, or until the edges of some of the leaves start to brown. Sprinkle the zest on top and stir through before serving.

Crispy Orange-Scented Brussels Sprouts - Meatballs&Milkshakes

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As you might know by now, I love citrus. The olives in this recipe give it a nice salty, earthy bite and balances out the bright freshness of the citrus. Cooking this couscous in the juice really brings out the citrus flavor without adding fats like cheese and butter. I happened to find kaffir lime leaves and have tons leftover after making Thai curry, so I threw a couple in here. Feel free to leave them out, but I would suggest throwing in another herb or a bay leaf.

Mediterranean Citrus Couscous

1 cup whole wheat couscous

2 cups freshly squeezed orange and lemon juice (preferably more orange than lemon but whatever you have)

zest of the citrus used

3 kaffir lime leaves

1 teaspoon salt

1 garlic clove

1/4 cup Gaeta olives, pitted and chopped

3 tablespoons parsley, chopped (optional)

Bring the juice to a boil and add in the kaffir, garlic, zest, and salt. Let it reduce down a bit and then add the couscous. Boil according to package instructions– the liquid should cook off but you can drain it if you have leftover. Stir in the olives and parsley.

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I love citrus in my salad, and I’m not really big on salad in other variations. So, that means we eat a lot of citrus vinaigrette. A bright, colorful salad on the side of something delicious and indulgent balances and rounds out the meal. This salad is a sicilian favorite, combining blood oranges and olives. If I liked fennel, a little raw fennel shaved on the salad with a mandoline would be a nice touch.

Blood Orange and Olive Salad

1 orange and 1 blood orange, supremed

1/2 cup olives like Gaeta or your favorite, sliced

3 cups spinach

1 lemon

4 tablespoons olive oil

1 tablespoon honey

salt and pepper

2 tablespoons toasted pine nuts (optional)

To make the vinaigrette, combine the juice of the lemon, olive oil, honey, and salt and pepper to taste and whisk together. Supreme the citrus by slicing the top and bottom off the peel, running your knife along the side all the way around to remove the peel and all white stuff. Slice on either side of each segment so that you have citrus segments without any white. Squeeze the juice out of remaining bits.

Toss the spinach in the vinaigrette and add in citrus segments and olives (and pine nuts if you are using them).

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I was first introduced to Maloreddus on a trip to Sardinia last year. (I will write up a travel post on that one, it’s definitely overdue….) They are basically Sardinian cavatappi and you can generally find them at Italian grocery stores like Di Palo in NY. While the picture might not be so exciting because I didn’t have anything colorful to garnish it with, it was certainly one of the tastier things I’ve made.

Maloreddus with Anchovies, Orange, and Malvasia (Sardinian Pasta)

1 cup maloreddus

3 anchovies

1/4 teaspoon red pepper flakes

4 tablespoons olive oil

1/2 onion, chopped

1 clove garlic

Juice of 1 orange

2 ounces Malvasia

Cook the Maloreddus in salted water according to package instructions, about 10 minutes. Meanwhile, saute the anchovies in half the olive oil, until they start to break down. Add the red pepper flakes. Add the onions and saute until they have softened, then add the garlic. Let that cook for a minute, and then add the orange juice and the malvasia to deglaze the pan and cook down with about 1/2 cup of pasta water. Add the maloreddus and cook for the final minute in the sauce. Off the heat, add the rest of the olive oil and don’t skimp on it! This is what makes the sauce, and the freshness of really good olive oil to finish pasta takes it to the next level.

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Roasting a whole fish is as easy as roasting a chicken, but it takes even less time. One fish is perfect for two people for dinner, and if you don’t know how to fillet it, you can just pull pieces off the bones. (Generally, to fillet you cut along the top of the bones which run horizontally and remove to a plate, then pull the bones out in one piece and you’re left with a fillet on the bottom.) You can stuff it with whatever aromatics you have on hand, this is roughly a Sicilian take on roasting fish.

Roasted Snapper with Oranges, Onions, and Marsala

1 whole snapper or other white fish, cleaned and scaled

1 orange, sliced

1/2 onion, sliced

1 clove garlic, sliced

2 ounces Marsala wine or any white wine

2-3 sprigs Thyme

2 tablespoons olive oil

red pepper flakes to taste

salt and pepper

Place fish in roasting dish slightly larger than the fish. Season the inside and outside of the fish generously with salt and pepper. Place orange, onion, and garlic slices in the cavity along with the thyme sprigs and some of the red pepper flakes. Place any leftover aromatics around the fish in the roasting dish. Pour the wine and olive oil over the fish and sprinkle some more red pepper flakes.

Bake at 375 for 25-30 minutes, or until the fish is done (firm to the touch).

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These are individual-sized strawberry rhubarb pies, I decided to make them in a muffin pan so that I could easily freeze a bunch for later. All I will have to do is defrost them and put them in the oven to warm up. Homemade pie dough is obviously better, but I’m not averse to using frozen sometimes if it’s the difference between baking and not. Sometimes on a weekday night, I just don’t have the time and energy for making dough and letting it chill, so frozen is perfect.

Mini Strawberry Rhubarb Pies

2 cups rhubarb, chopped into 1/4 inch pieces

1 pint strawberries, hulled and chopped

2 tablespoons corn starch

2 tablespoons honey

1 tablespoon orange zest

1 recipe pie dough, below

1 egg, beaten

2 tablespoons sugar

Preheat oven to 375.

Combine first 5 ingredients in a large bowl and mix to incorporate corn starch and honey into the fruit juices. Roll out pie dough making sure to flour the board so that it doesn’t stick. Cut out 8 4″ circles and 8 3″ circles (or as many as you can fit).

Line the muffin cups with strips of parchment paper to help remove them after they have baked. Put the 4″ circles in the muffin pan and flatten out the overlapping parts.

Fill the cups with the fruit mixture and put the 3″ pieces on top. Pinch together with the bottom pieces all the way around to seal. Cut a slit into each top to let steam escape. Brush the tops with the egg wash and sprinkle with sugar. Bake for 15 minutes or until they are browning on top. Let cool for 10 minutes and then use the strips to help remove from the pan.

Pie Dough

1 stick of butter, diced and chilled

1/2 cup vegetable shortening, chilled

3 cups flour

1 teaspoon salt

1 tablespoon sugar

6-8 tablespoons water

Sift together the dry ingredients. Put the butter and shortening in the food processor and add the dry ingredients. Pulse to incorporate until the pieces are the size of peas. Add the water 1 tablespoon at a time until the dough comes together in a ball. You may not need to use it all. Dump it out onto a floured board and form a disk. Put in plastic wrap and refrigerate for 30 minutes. Cut in half to roll out.

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