Tamarind Orange Chicken (4)

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Tamarind paste may be an ingredient you are unfamiliar with but you will probably have tasted it in Asian or Indian cooking. The flavor by itself is sour so many recipes use some sort of sweetness as a counterbalance – in this case freshly squeezed orange juice zest. Tamarind paste is easily found in Asian or Indian food stores or online if it is not stocked in your local supermarket. This dish goes well with brown rice.

2 tbsp. olive oil seasoned with salt and freshly ground black pepper

2 large skinless chicken breasts – cut into bite size pieces

1 onion – chopped

2 large cloves of garlic – grated

1 x 2 inch piece of ginger – grated

1 tsp. turmeric

1 can of lite coconut milk

1 1/2 tbsp. tamarind paste

2 tbsp. freshly squeezed orange juice

Zest of half and orange

Cilantro – finely chopped (enough for sprinkling over the top)

Heat oil in a cast iron casserole dish and when sizzling add the onion and let it just start to brown before adding the garlic, ginger and turmeric. Cook for a few minutes until you can smell the ginger then add the pieces of chicken and lightly brown.

Then stir in first the tamarind paste followed by the orange juice and zest and the coconut milk.

Bring to a boil, then turn down the heat and simmer for 40 minutes.

Sprinkle with cilantro.

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Brussels Sprouts with Leeks and a Hint of Ginger and Citrus (4)

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Vegetables are so versatile. Why just have sprouts on their own when they can be teamed with leeks and ginger, for instance?. The sprouts are pan fried with the ginger then leeks, lime juice, lime zest, a few drops of yuzu and vegetable broth are added.

Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also salad dressings. It is becoming more popular on menus. I buy my yuzu juice online as I haven’t found it locally.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 tbsp. ginger – peeled and grated

1 pound of Brussels sprouts – halved or quartered depending on size of sprout

3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly

Juice of 1/2 a lime

Zest of 1/2 a lime

A few drops of Yuzu juice

2 tbsp. vegetable broth

Place the seasoned olive oil in a skillet and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so until you can smell the ginger.

Add sprouts and cook until they are nicely browned. This will take 10 minutes or so. Turning them over frequently.

Add leeks, lime zest, lime juice, yuzu juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.

Fall Soup (4)

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This soup is a beautiful orange color and reminds me of the leaves as they turn and soup season begins. I teamedĀ butternut squash with carrots and sweet potato and added some ginger and some coconut milk to make a delicious, smooth and filling soup.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

8 oz. onion – chopped

2 large cloves of garlic – finely chopped

2 inch piece of ginger – peeled and finely grated

1 pound butternut squash – peeled and cut into bite-size chunks

12 oz. sweet potato – peeled and cut into bite-size chunks

8 oz. carrots – peeled and cut into bite-sized pieces

3 cups veg. broth/stock

1 x 13.66 fl.oz. (403 ml) can of lite coconut milk

Heat seasoned olive oil in a cast iron casserole dish.

When sizzling, add onion and cook for a few minutes before adding the garlic and ginger. Let onion soften and brown slightly

Add all veg. together with broth/stock.

Bring to boil, then simmer for 30 minutes.

Add coconut milk.

Process in food processor.