Orange Squash And Garbanzo Stewsoup Food

GINGER ORANGE SQUASH

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

ORANGE BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish, and bake 40 minutes in the preheated oven.
• In a bowl, whisk together the thawed orange juice, butter, brown sugar, nutmeg, and cinnamon.
• Turn squash halves cut side up in the baking dish, and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.

SIMPLE CHICKEN STEW/SOUP

Steps:

• Sprinkle a small amount of salt, pepper, cumin, & paprika on the chicken. (About 1/2 teaspoon of each spice for all 3 pieces of chicken).
• Pour 1 1/2 cups of water into the pressure cooker. Add the olive oil, tomato paste, garlic, & the rest of the spices into the pot. (Don't forget 1/2 teaspoon of salt, pepper, cumin, & paprika).
• Note: If you are using a regular pot instead of a pressure cooker the cook times are tripled & you may need more water.
• Place the chicken into the cooker & add the onions & carrot. Cook for 10 minutes, after it begins to hiss. (Regular pot, roughly 30 minutes).
• Remove chicken & place on a plate. Put the potatoes & 1 1/2 cups of water into the pot & cook for 4 more minutes, after it begins to hiss. (Regular pot, 12-15 minutes).
• While the potatoes are cooking break the chicken into small pieces (disregard the bones).
• Once the potatoes are done add the chicken back into the pan & stir. Pour into a serving dish & serve with warm bread.

ORANGE, SQUASH, AND GINGER SOUP WITH WASABI CREAM

Steps:

• Sauté onion in olive oil for about 2 minutes.
• Add squash and potatoes and sauté one minute more.
• Whisk together orange suice and sake.
• Add vegetables along with stock.
• Bring to a boil, then turn heat down and simmer uncovered until all vegetables are soft.
• Add pickled ginger and orange rind and purée.
• Season with salt and pepper.
• For cream: stir together cream and wasabi, drizzle over individual bowls of soup.

BAKED BUTTERNUT SQUASH WITH ORANGE

Steps:

• Preheat oven to 200 C/400 F/Gas 6 Mix the parsley, orange zest and garlic in the orange juice. Cut the squash into 2 cm slices and brush with the olive oil.
• Place the squash in an ovenproof dish and season.
• Spoon the orange mix over the squash and cover with foil.
• Bake for 40-45 minutes until the squash is slightly soft. Serve with crusty bread rolls.

ORANGE SQUASH AND GARBANZO STEW/SOUP

Steps:

• Heat oil in medium saucepan over medium low heat.
• Add onion, pepper, ginger and garlic.
• Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
• Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
• Add water, soy sauce, squash and beans to pot, bring to boil.
• Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
• Add coconut milk and heat through.
• Add lime juice and cilantro or spinach and stir to blend.
• Garnish with spinach or cilantro leaves.