Ilovemyorangekitchen's Weblog

Peach Cobbler

ilovemyorangekitchen — Sat, 26 Apr 2008 03:16:07 +0000

The topping was too heavy. That’s all I have to say about that. 1 1/2 cups AP flour, 1 1/2 tsp baking powder, 3 tbsp cold butter, 1/3-1/2 cup milk. Makes a lot of big clumps of dough. Maybe if I’d made it more of a crumble top?

Ginger-Stuffed Chicken with Sesame Spinach

ilovemyorangekitchen — Sat, 26 Apr 2008 03:13:52 +0000

I may have deconstructed this a bit too much. It sounds wonderful, but by the time you saute the chicken with ginger and spinach and a bit of sesame oil it’s nothing much. Maybe it really was meant to be made with skin-on chicken and all that mess tucked into it. I just wanted more flavor.

Fruit Danish

ilovemyorangekitchen — Sat, 26 Apr 2008 03:10:38 +0000

Perfect for a Sunday morning — tastes lovely, but takes five seconds and no effort. Unroll a tube of crescent rolls into 4 pieces. Dab each one with a tblsp of jam and cream cheese. Fold them up until the four corners touch, then throw it in the oven for 18-20 minutes at 400 degrees.

Baked Chicken and Rice

ilovemyorangekitchen — Sat, 26 Apr 2008 03:06:49 +0000

I used a wild rice that took for freaking evgaer to cook, but other than that it was lishy. Throw rice, canned tomatoes (undrained), orange juice, chicken broth, onion, garlic, cumin, red pepper flakes, and some raw chicken in a dish. Throw that in the oven for half an hour at 400 degrees. Very good. But for crying out loud remember that the red pepper flakes in your cupboard have some kick.

Ravioli with Brown Butter and Sage

ilovemyorangekitchen — Sat, 26 Apr 2008 03:04:27 +0000

I have never looked at a package of ravioli and wondered how I could add more fat, but if I had this would be my answer. Cook cheese ravioli as directed, while browning butter and fresh sage with some shallots. Splash it over the finished ravioli and sprinkle with Parm.

Pasta Puttanesca

ilovemyorangekitchen — Sat, 26 Apr 2008 03:02:37 +0000

I doubt it tastes like this in Italy, but it was a nice change from the usual sauce in a jar (even if that’s still the base). Saute some capers and kalamata olives (they also suggest adding shrimp) and then dump the jarred sauce over it. Surprisingly good. And I now have capers and kalamata olives in my kitchen.

Quick Moroccan Chicken

ilovemyorangekitchen — Sat, 26 Apr 2008 03:00:17 +0000

Don’t know how Moroccan it really is, but it was certainly quick. Seared the chicken with oil and garlic, then in the same pan added canned peaches and reduced red wine vinegar, orange juice, brown sugar, and a bit of nutmeg. Serve over couscous, done in 15 minutes.

Roast Chicken with Balsamic Peaches

ilovemyorangekitchen — Sun, 20 Apr 2008 03:10:57 +0000

If by “roast” you mean “adapted to work with some cut up chicken in a skillet, at least, although I’m sure the proper roast is lovely, too. Just throw some chicken in the skillet with oil, shallots, peaches, balsamic, and thyme. Do not settle for substandard fresh peaches under the assumption it won’t matter when they’re cooked. Just grab frozen or canned instead.

Another Turkey Burger Recipe

ilovemyorangekitchen — Sun, 20 Apr 2008 03:07:22 +0000

This was supposed to be a meatloaf with the addition of some egg and bread crumbs, but this was faster and single serving. I should have made two, though, because it was perfect. Onion and roasted red peppers and grated Parm and good mustard mixed with ground turkey then grilled up in patties = win.

Satay Chicken Stir-Fry with Snow Peas and Cilantro

ilovemyorangekitchen — Sun, 20 Apr 2008 03:04:37 +0000

So much easier than I’d feared, and completely work-night appropriate. Plus it impresses people more than your usual stir fry.

2 tbsps peanut butter

2 tbsps soy sauce

juice of 2 limes

1/3 cup chicken broth

3 tbsps light brown sugar

1/2 cup coconut milk

4 boneless, skinless chicken breasts, sliced

2 tbsps vegetable oil

1 long red chili, thinly sliced

1 1 inch piece of ginger

1 clove garlic, crushed

2 cups snow peas

2 cups broccoli florets

1/2 cup fresh cilantro leaves

Whisk together peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk. Heat oil in large skillet over medium-high heat before adding chicken, chili, ginger, and garlic. When chicken is golden vegetables and cook another minute. Add peanut sauce and cook until slightly thickened. Garnish with cilantro — you won’t miss rice if you don’t want to bother with it.