orange zest

Red Quinoa Salad With Citrus and Pistachios

Red Quinoa Salad With Citrus and Pistachios

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Red Quinoa Salad With Citrus and Pistachios
Instructions
  1. Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow cooked quinoa to "rest", covered, while you prepare the vinaigrette.
  2. Whisk together the olive oil, lemon juice, cumin, orange zest, salt and pepper.
  3. Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
  4. Add the orange sections, pistachios and parsley. Toss. Garnish and serve over baby greens.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2016/04/08/red-quinoa-salad-with-citrus-and-pistachios

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Crepes a la orange

Crepes a la orange

By
Stephanie Kinturi 

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Crepes a la orange
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
  2. Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼ cup of the batter into the pan and tilt the pan in all directions so that the batter coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from  the pan and is lightly browned. Flip and cook on the other side for 30 seconds or until center is set.
  3. Place crepes on wax paper and cool completely.
  4. Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.
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Cran­bran Muffins

Cran­bran Muffins

By
Stephanie Kinturi

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Cran­bran Muffins
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Combine dry ingredients first and then add wet ingredients. Stir by hand until  combined. (Be careful not to over mix as this will cause your muffins to be heavy)
  2. Spoon into greased muffin cups until 2/3rds full.
  3. Bake at 400 degrees for 15­20 minutes. If muffins are fuller, allow more time. Muffins are done when a toothpick inserted into the center comes out clean.
  4. Serve warm with fresh fruit, and orange juice.
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Cranberry­ Orange Scones

Cranberry­ Orange Scones

By
Stephanie Kinturi 

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Cranberry­ Orange Scones
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set  aside.
  2. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and  baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture  resembles coarse crumbs. Add the dried cranberries and mix well.
  3. Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
  4. Turn the dough out onto a floured surface. Knead dough by patting and folding  into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough  circle into 8 wedges (like a pie).
  5. Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted  butter and sprinkle with the coarse cane sugar (This will add shine and help them  to brown evenly)
  6. Bake for approximately 20 minutes or until bottom of the scones are golden. Cool  on a baking sheet for 5 minutes. Serve warm.
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