Orange You Glad Food

ORANGE YOU GLAD IT'S THANKSGIVING SOUP

Steps:

• Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
• Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
• Ladle soup into bowls and garnish with chopped thyme and orange zest.

ORANGE YOU GLAD I BAKED A CAKE

Steps:

• following the directions on the box for the cake mix as instructed
• bake in a 9 x 13 inch pan.
• add the other ingredients and bake at 350 degrees for 35-45 minutes.
• frost with my other recipe (orange buttercream frosting).
• chill at least one hour.
• get ready for the yum factor.

ORANGE YOU GLAD YOU MADE THIS ROASTED CHICKEN?

Steps:

• Clean chicken and pat dry. Sprinkle Salt and Pepper into the chicken cavity.
• Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
• Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, and remaining garlic. Rub chicken skin with a little butter. Sprinkle with salt and pepper.
• To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
• Roast chicken at 400 degrees for 15 minutes to get skin crisp and then lower heat to 350 and continue to roast for 65 minutes, or when internal thermometer reaches 180 degrees, or when juices run clear. Occasionally baste chicken with pan juices.
• Remove chicken from pan and place on a platter.
• Pour pan juices into a sauce pan and add 3/4 cups of the orange juice, Grand Marnier, chopped apricots and brown sugar (if using, remember this will make it a bit sweeter.) Whisk on high until it comes to a boil, lower temp and whisk occasionally until sauce thickens (about 7 minutes) add flour if necessary. You can add the remaining 1/4 cup of OJ if you need to reheat the sauce.
• Pour sauce over the chicken slices when served.

ORANGE YOU GLAD I MADE CRISPY TOFU?

Steps:

• In a small bowl, mix orange juice through coriander. Set aside.
• Fill a large, heavy-bottomed skillet with 1/2 inch of oil, heat over medium-high heat. While oil is heating, whisk together the cornstarch and salt in a small bowl. Dredge the tofu in the cornstarch mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off extra cornstarch before frying.
• The oil is hot enough when bubbles form around the handle of a wooden spoon inserted in the oil.Carefully place tofu in the oil and let fry until the bottom is golden and crisp *(don't fiddle with it too much). Flip tofu using a spatula or tongs and fry until the other side is golden and crisp. Remove and drain on paper towels.
• Heat a large skillet over medium-high heat (you could carefully pour out the used oil and wipe out the one used to fry the tofu) and add fried tofu and orange mixture. Let cook until the sauce bubbles down to a thick syrupy sauce. Turn off heat and mix in cilantro. Serve over rice.

ORANGE YOU GLAD IT'S THANKSGIVING SOUP

Steps:

• Heat a soup pot over medium-high heat.
• Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter.
• When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper.
• Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
• Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat.
• To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning.
• Bring to a boil, then lower the heat and let simmer for 10 minutes.
• Grate some fresh nutmeg and stir to combine.
• Ladle soup into bowls and garnish with chopped thyme and orange zest.