Orange Juice Braised Sweet Potatoes Food

ORANGE SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

GINGERED SWEET POTATOES WITH ORANGE JUICE

Steps:

• Pierce skin of sweet potatoes in several spots with a fork.
• Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
• Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
• Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
• Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
• Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

PORK AND POTATOES WITH ORANGE JUICE AND COLA

Steps:

• Season the pork with salt, to taste, and lightly the dust the cubes with flour.
• Heat the oil in a Dutch oven or a medium-size heavy pot over high heat. Add the pork and potatoes to the hot oil and saute until golden brown, about 4 minutes. Add the onion, poblano chiles, and bell pepper. Continue cooking until the onion is translucent, 3 to 5 minutes. Add the orange juice and cola. Reduce the heat to a simmer and cook until the liquid has reduced to sauce consistency, 40 to 50 minutes. (If the sauce has not reduced in this time, strain and reduce the liquid separately over high heat until thickened.)
• Before serving, reseason with salt, if necessary. Accompany the stew with yellow rice and wilted fresh spinach leaves.

CANDIED SWEET POTATOES WITH ORANGE JUICE

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, 18 to 20 minutes. Drain. Peel sweet potatoes and cut in half lengthwise. Discard skins.
• Combine brown sugar, butter, orange juice, salt, and cloves in a large skillet or electric frying pan; bring to a boil. Reduce heat and simmer for 5 minutes until syrupy. Arrange potato halves in the syrup and simmer for 20 to 25 minutes. Remove cloves from syrup before serving, if you wish.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

SWEET POTATO RECIPES: ORANGE SWEET POTATOES

Steps:

• In a covered large saucepan, cook sweet potato in enough boiling water to cover, about 10 minutes or until tender.
• Meanwhile, in a small saucepan, bring orange juice to boiling over medium heat. Stir in orange peel and lemon juice.
• In small mixing bowl, stir together the cold water and cornstarch; stir into the orange juice mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
• Transfer cooked vegetables to a serving dish. You can either drizzle the orange juice mixture over the vegetables or mix it in before putting the sweet potatoes in the serving dish. I prefer to mix it in, as it ensures that the lovely citrus flavors are spread throughout the vegetables. Then just sprinkle the almonds on top and serve.

BRAISED CHIPOTLE SWEET POTATOES

Steps:

• Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
• Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
• Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
• Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.

KATHIE LEE GIFFORD'S MASHED SWEET POTATOES WITH ORANGE JUICE

Steps:

• In a large saucepan cook the cubed sweet potatoes or yams in boiling water until very tender. Drain.
• Put the sweet potatoes into a large mixing bowl and beat with an electric beater until smooth.
• Add the eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon and beat until everything is well blended.
• Add 1/4 cup of the orange juice and beat again. If the mixture is not moist and fluffy, add up to 1/4 cup more orange juice.
• Lightly butter a souffle or casserole dish and add the beaten sweet potato mixture.
• Arrange the pecan halves on top.
• Sprinkle the 1/2 cup brown sugar and the remaining 1/4 cup melted butter on top.
• Bake 375 degrees for about 30 minutes or until hot.

ROASTED SWEET POTATOES WITH ROSEMARY AND ORANGE

Steps:

• Preheat oven to 350°; wash sweet potatos well and dry with a clean cloth; slice each potato in half lengthwise.
• Oil a glass baking dish or a standard baking sheet with sides.
• Pour 1 tablespoon oil into a small bowl (pour less oil than you think you'll need and add more if you think you run low).
• Dip your fingers into the oil and rub oil over each sweet potato half, both the cut surface and the skin.
• When each potato half is coated, place it in the dish cut side up.
• Coarsely chop the rosemary and sprinkle it over the potatoes; sprinkle with salt and pepper to taste.
• Slide pan into oven and roast the potatoes for 40-50 minutes.
• When the potatoes are just about ready, roll the orange between your palm and the countertop to get the juices flowing, then juice the orange and set the juice aside (if you like, you can zest the orange before juicing and toss a tiny bit of zest into the juice).
• As soon as the potatoes come out of the oven, score the cut surface of each potato using a sharp knife, making a slight checkerboard pattern; spoon a little juice over the top of each potato; don't drown them, just give them a bright hit of citrus to balance the rosemary, salt, and pepper.
• Cool potatoes 10 minutes before serving.

ORANGE-GLAZED SWEET POTATOES

Steps:

• In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly. , In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes., In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.

ORANGE BRAISED BEEF SHORT RIBS - STOVETOP VERSION

Steps:

• Pre-heat a large sauté pan or Dutch oven over medium-high heat. Add the olive oil. When the oil is hot and almost smoking, season the short ribs with salt and pepper and sear them in batches, until browned on all sides.
• Once the ribs are nicely browned, remove them to a side plate and set aside. Pour off and discard the fat that has accumulated in the pan. Add the onion and celery and cook for 2 to 3 minutes. Add the garlic, thyme, and bay leaf and continue to cook for another minute.
• Add the wine and deglaze the pan, scraping up any brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy sauce and bring the mixture back to a simmer. Return the browned short ribs to the pan, reduce the heat to very low and cover the pan with a well-fitting lid.
• Let the ribs simmer on this very low heat, or cook in the oven at 300˚F for roughly 2 to 3 hours. The meat should be so tender that it falls off the bone. Remove the ribs from the pan and set aside, loosely covered with foil. Increase the heat below the pan and reduce the braising liquid until it has thickened slightly and is almost syrupy like a glaze. Return the ribs to the pan and turn them to coat in this sauce.
• Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. The sauce can also be strained if you prefer a smooth finish.