Orange peel is rich in plant compounds called polyphenols, which may help prevent and manage many chronic conditions, such as type 2 diabetes, obesity, and Alzheimer’s disease (Frontiers In Nutrition).
One study showed the total antioxidant activity of a chemical called polyphenol was significantly higher in the peel than in the actual fruit (PNFS).
Nearly 90% of the essential oils in orange peels are composed of limonene, a naturally occurring chemical that has been studied for its anti-inflammatory and anticancer properties, including against skin cancer (PubMed).
They can be candied, incorporated into beverages, zested over your favorite dishes, or even used to start a summer campfire. If you plan on eating the peel, however, be sure to use organic fruit.
Line a large, rimmed baking sheet with parchment paper. Spread popcorn and peanuts onto prepared baking sheet.
In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy. Pour over popcorn and toss to coat evenly.
Bake 20 minutes, stirring once midway through baking time. Cool completely before storing in an airtight container.
Popcorn happens to be one American’s oldest foods whose roots reach back thousands of years. Some of the oldest ears of popcorn were found in 1948 in west central New Mexico. These ears were proven to be about 4,000 years old.
Early American settlers learned from the natives how to make popcorn. They threw the kernels directly into a fire or heated sand. Once the corn was popped it was pounded into a fine, powdery meal and later mixed with water for eating.
Today January 4th is National Spaghetti Day (USA). Were you aware that 1.3 million pounds of spaghetti was sold at the turn of the 21st century (USA)? All those packages together would circle the Earth nine times. Now that’s a lot of spaghetti.
Wikipedia writes that there is controversy in respects to the origin of spaghetti.
There are records in the Jerusalem Talmud of itrium, writing about a kind of boiled dough, being common in Palestine from the 3rd to 5th centuries A.D.
A 9th century dictionary written in Arabic describes itriyyaas, string-like shapes made of semolina and dried before cooking.
Record keeping was done for Norman King of Sicily in 1154, and itriyya is mentioned being manufactured and exported from Norman Sicily.
By the 14th century pasta became popular, and was even taken on sea voyages due to its easy storage. A century later, pasta was present around the globe during the voyages of discovery. In Italian spaghetti means “little lines.”
Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red-pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.
The first time we used pastaOrecchiette was around 2009. We had seen a recipe in a food magazine using the pasta, so to the store we went. We had a hard time finding it, but our local co-op (sell’s all natural – organic foods) had the pasta. When we described the pasta (as we had forgotten the name) the sales lady new right away what we wanted. She referred to the pasta as little pope hats. Ever since Orechiette has become a staple in our pantry.
About.com talks on Italian food and describes Orechiette as a distinctive Puglian type of pasta shaped roughly like small ears, as orecchio in Italian means eat, and Orecchiette means little ears. The pasta is roughly 3/4 of an inch across, slightly domed, and the centers are thinner than the rim of the pasta. The pastas texture is soft in the middle and more chewy along the rim or outside of the pasta.
Barilla (store brand that sells Italian products) says that Orecchiette is the signature pasta of Puglia, describing Puglia as a humble farming land situated along the southeastern coast of Italy.
Here is a video posted to You-Tube of Italian women in Italy making fresh Orechiette pasta.
Now for our featured recipe: Orecchiette with Chorizo and Chickpeas, and here is what you will need.
Heat olive oil in a large skillet over medium-high heat. Add shallots and saute, stirring often, until beginning to brown and smell fragrant, about 3 minutes. Add chorizo to pan and break up with a spoon, and cook meat until browned and cooked through, about 5-7 minutes.
Next add tomato paste and red pepper flakes to meat mixture and mix in. Next add the broth, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until sauce is thickened a bit, about 15-20 minutes. Next add the can of chickpeas, and mix in, cooking 2 minutes more to heat the chickpeas through.
Meanwhile, cook pasta according to packaged instructions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
Next add the pasta and 1/2 cup pasta cooking liquid to meat sauce. Continue to cook until sauce thickens and coats pasta, about 3 minutes. Add the pasta liquid as needed. You might use the whole cup, and possibly less.
Serve pasta topped with cilantro or parsley (your choice), Parmesan, and lemon zest.
We have had this for left overs a few times, and each time we add cilantro, cheese, and lemon zest. The zest adds great flavor to this dish. Be sure to use it.
There are many uses for a lemon, with the most common being used in culinary cooking and baking desserts. Oh and not to forget drinking lemon juice with warm water in the morning to get the digestion moving.
There are in fact 8 more uses for that lemon you have in your kitchen. Let’s see what they are.
A combination of Himalayan salt and lemon juice is said to be the top cleaner for your cutting board.
After using the board rinse it under running water. Next sprinkle the board with salt, and rub 1/2 a lemon (cut side down) over the surface of the cutting board .
After dubbing the intire surface, let the board sit for about 10-15 minutes, and rinse again with water. The two food items together remove orders, germs, and help prevent stains.
Harden Brown Sugar
What a drag when you go to reach for the brown sugar, and it has harden.
To soften it up, just add the peel of half a lemon to the packaged brown sugar, and allow to sit overnight. The sugar will absorb the moisture of the lemon peel, tuning that harden brown sugar soft and manageable once more.
Who knew a cottonball with a few drops of lemon juice could remove food orders from your refrigerator.
Faucets That Sparkle
Hard water stains on faucets can be removed with a cloth that has been dampened with lemon juice. Just rub the hard water spots until they disappear.
There are still more uses for that lemon, such as for a sore throat. Just add 1 teaspoon of lemon juice to 8 ounces of warm water, then gargle and swallow. Lemon juice is so strong that it kills germs and bacteria.
You can even soak your finger nails in lemon juice and warm water for 5 minutes, once a week to remove any stains from your nails.
Lastly, after you have juiced your lemon for the above uses or any way you use your lemon, do not through away the peel. Freeze it.
Place the peel in a zip-lock baggy and place in the freezer. When making a dish or dessert that calls for lemon zest, and you rich for the lemon, but so sad it’s not there. Don’t fret, the frozen lemon peels to the rescue.
Just grate the frozen peel, and you have fresh lemony zest. You can also do this with lime and orange peels.
What other uses do you have for your lemon, besides cooking and baking?
Prepare a meal in a snap with this super fresh stir-fry. Stir-frying is one of the fastest ways to prepare dinner. Small cuts of food or bite sized foods cook up in no time when tossed into a hot pan.
We even went a step further with this stir-fry, we topped it with lemon zest and shavings of fresh ginger root. Ginger is great for digestion, reduces pain and inflammation, and wards off some cancers.
If you are increasing your omega-3 in your diet, shrimp is a great choice with .29 grams per a 3 ounce serving.
Our featured recipe is – Shrimp and Snap Pea Stir-Fry – and here is what you will need.
Pour 1 cup of water and 1 cup of organic chicken broth into a medium sauce pan, add rice and bring to a boil on high heat.
Once boiling lower heat to low to simmer for 45 minutes. What we do so the rise will not be soggy after cooking it, is place a dry clean towel over mouth of pot and place the lid over the towel. As the water evaporates and rises to the lid water forms again only to fall back over the cooking rice.
With the towel in place, it will hold the vapor not allowing it to fall back over the rice. The rice is always 100% guaranteed to be fluffy.
When rice is done remove towel, fluff with a fork and set aside.
Meantime, wash and trim the Snap Peas and set aside. Next, open the can of water chestnuts, drain off liquid and set aside.
Next place a large frying pan or a wok if you have one over high heat, add 2 tablespoons of olive oil. When heated add 1/8 cup of the stir fry sauce. Place peas and chestnuts into pan and stir-fry until snap peas turn a bright green in color. Place into a medium bowel and set aside.
Using the same pan, add the shrimp and remaining 1/8 cup of stir-fry sauce. Stir-fry until shrimp is more oblique in color than orange. Add back the vegetables to shrimp and stir-fry 1 minute more. Remove from heat.
Spoon some rice on to a dinner plate, spoon some shrimp stir-fry over rice and serve. As we stated before hand, we topped the stir-fry with lemon zest and shavings of fresh ginger root. Enjoy the wonderful flavors of this splendid stir-fry.
This recipe focuses on the roastedvegetables as a side dish. We did use skinless chicken thighs (bone-in) as this is my families favorite part of the chicken. Though I do prefer, de-boned, skinless chicken breast.
You can roast these vegetables with about any meat you wish, including fish like Salmon or Halibut. The blend of seasonings that we used are common culinary herbs with the zest of citrus fruits, orange and lemon. This seasoning blend is well suited for many uses in the kitchen, like adding spice to a fruit salad, or add it to a grain, such as quinoa. For lean meats, you can use the citrus herb seasoning as a dry rub before grilling.
The seasoning consists of the following:
1 tbsp. dried thyme
1 tbsp. dried oregano
2 tbsp. dried basil
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. fennel seeds
Mix the ingredients together in a spice grinder and store the blend in an airtight container.
The fresh ingredients you add to the seasoning when ready to use are:
Here are the vegetables you will need, but keep in mind, you can use just about any vegetable you like:
Here we are using 2 zucchini squash, 2 crookneck squash, 2 carrots, about 15 Brussels sprouts, and 1 small to medium eggplant. Note if you are going to bake some chicken or fish with the vegetables, you may not use the amount that is called for, due to spacing in the baking pan.
In a mixing cup add the zest of both citrus fruits, and 1 to 2 tablespoons of the herb seasoning mix. You may want to add about 1 teaspoon of sea salt. To the dry mix add 1/4 cup olive oil or avocado oil, 2 tablespoons of honey or 3 tablespoons balsamic vinegar, and 1/4 cup orange juice. We used the juice of a fresh Navel orange. Of course it juiced almost 1 cup. One fourth cup was added to the mix, and the cook got their dose of vitamin-C (he drank the rest). This is optional, add 1 minced fresh clove of garlic.
Mix the dry ingredients with the wet till well combined and pour into a 13 x 9 inch baking pan. Now if you don’t like meat, than maybe you will want to look away as we show you the next step.
Next, depending the meat you want to use, place meat into pan. Here we used skinless chicken thighs, placed bone side up. If using fish with skin on, place fish in with meat down. Bake in a preheated oven on 400 degrees for 30 minutes.
Remove pan from oven and turn thighs over and arrange chopped vegetables over and around meat. If you are going to just use the vegetables only, than pour wet seasoning mix into baking pan, add vegetables and roast for 30 minutes in the 400 degree oven.
Place baking pan back into oven and cook another 30 minutes. This will insure chicken meat is cooked to 165 degrees internal temperature and will roast the vegetables.
Remove roasted vegetables to a serving dish, then place meat on to a serving platter. Pour or spoon as much of the seasoned liquid as you like over the roasted vegetables.
Plate and serve.
What Others are Saying About Herbs and roasted chicken with Vegetables:
Here’s a great recipe that will prepare in under 30 minutes. Though you will need to marinate your chicken first for 30 minutes to one hour depending on your intensity for citrus flavors. But once the meat is marinated, as I mention the rest takes under 30 minutes to prepare.
Place all of the ingredients into a blender and process the mixture until combined. Pour the marinade over the meat of your choice, cover and place in the refrigerator for at least 2 hours prior to cooking ( I marinated the meat for 1 hour).
You could also opt to replace the orange juice and zest with lime or lemon. I also replaced the canola oil (which is a seed oil and is the cause of inflammation in the body) with avocado oil.
Also this is one of my recipes I call –Salads as a Main Meal– as it contains meat.
The recipe I use is one I have -Smoked Turkey Black Bean Bell Pepper and Corn Salad-. I had some chicken breast I used in place of the turkey and I didn’t use the Mint dressing that goes with the smoked turkey salad, as I thought it would clash with the citrus marinaded flavored meat.
I just mix a little balsamic vinegar and avocado oil, with Himalaya salt (contains all trace minerals found in the salt mines) and black pepper.
The following is what you will need to prepare -Baja Citrus Chicken Bowl-. By the way I say Bowl, because I prepared this recipe for the family dinner, but as I went off to work, I put mine in a bowl.
1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups fresh corn kernels
1 cup cherry orange tomatoes, halved
1 cup diced bell peppers (any colors)
1/2 cup finely chopped red onion
3 cups arugula greens
Marinate chopped chicken for 30 minutes to 1 hour. Then cook in heated 350 degree oven for 30 minutes or until chicken is 165 degrees internal meat temperature.
In the bottom of a large salad bowl add add desired amounts of olive or avocado oil, balsamic vinegar, and salt and pepper to taste. Next add chicken, beans, corn, tomatoes, bell peppers, onion, and mix well with wet ingredients.
Place one to two hand fulls of arugula greens on a large salad plate and top with the meat mixture. Sever and enjoy!!
What Others are Saying About Marinated Meats and Salads:
Black pepper can also eliminate the formation of intestinal gas and reduce or eliminate stomach aches. Black pepper also smooths the mucus lining of the digestive system. Black pepper among other nutrients has vitamin E, which adds in healing skin that maybe damaged or cut on.
Our featured recipe includes pepper. We hope with the fore mentioned health information about black pepper, that you will include it as well as with any recipe you find and prepare here at -Splendid Recipes and More- or any other blog or web-site.
Here is what you will need:
2 large navel oranges, peeled, pith removed and cut into crosswise slices
1 medium fennel bulb, trimmed and sliced very thin
In a large mixing bowl, toss prepared oranges and fennel. Arrange the mixed slices onto a salad platter. Sprinkle with salt and pepper to your taste. Drizzle with olive oil. Sprinkle with the mint. Serve immediately.
The olive oil is optional. Also if you desire, you could squeeze lime juice from a fresh lime over the salad. Believe it or not, even though lime juice is acidic, once consumed and digested, it actually balances the pH of the body and reducing the acid through out.
If you desire, you can add ½ red onion thinly sliced and 12 imported black or green olives.
To add more color to the salad you could use blood-oranges in place of navel.
Preheat the oven to 325°F. Bring a medium saucepan of water to a boil for a water bath.
Wash mason jars in hot soapy water. Let air dry.
Meantime, crush gram crackers in a plastic bag to equal 1 ½ cups (about 8 to 10 crackers). Fill each jar with ¼ cup of cracker crumbs, set aside.
Cream sugar and cream cheese together, using a food processor. Next add eggs, one at a time mixing in after each addition. Mix in lemon zest and vanilla extract. Add Greek yogurt and mix in till well incorporated.
Divide the cream cheese filling among the jars (about 1 cup per jar) and smooth the tops. Top with 7 to 8 blueberries.
Place the filled jars in a roasting pan and place pan in the oven. Pour hot water into roasting pan to come about 1/2 inch up the sides of the jars, taking care not to get any water into the jars.
Bake until the cheesecakes are set but still jiggle slightly in the center, 35 to 40 minutes for the taller jars, 40 to 45 minutes for the rounder jars.
Remove the jars from the water bath with tongs and let cool to room temperature. Chill for a minimum of 4 hours or overnight.