Tag: orange juice

Tropical Papaya Batido (fruit shake)

A sunlit, vitamin-packed tropical fruit shake made with pink-hued papayas, fresh squeezed oranges and bananas.

Happy Monday! Monday morning are especially difficult the day after daylight savings, don’t you think? This pick-me-up fruit drink is the perfect fix! Vitamin packed, dairy-free, and loaded with vitamins and fiber.

My aunt brought over this beautiful papaya, excited to make this fruit drink for me. If you’ve never tried papaya, it has a soft, buttery, pinkish-orange flesh with a taste similar to cantaloupe, with black seeds in the center which you discard; it’s known for it’s antioxidants and anti-inflammatory effects.

Any restaurant or home you visit in Colombia, where my Mom is from, fresh fruit shakes made with exotic fruits are always on the menu for breakfast or lunch.

Papaya is an excellent fruit because it’s high in Vitamins A and C, folate and potassium. In addition, it is a good source of dietary fiber, vitamin E, and vitamin K. It reminds me of a cantaloupe, only sweeter and softer. Fresh squeezed oranges were added for added vitamins and sweetness along with bananas to make this the perfect start to any morning.

Since this is made with nothing but just fresh fruit, I’m assuming the Weight Watcher Points are 0, correct me if I’m wrong. Enjoy your day!

Tropical Papaya Batido (fruit shake)
www.gordon-ramsay-recipe.com
Servings: 2 • Size: a little over 1 cup • Old Points: 3 • Weight Watchers Points+: 0
Calories: 205 • Fat: 1 g • Protein: 3 g • Carb: 49 g • Fiber: 4 g • Sugar: 35.5 g
Sodium: 6 mg

Ingredients:

1 1/2 cups fresh papaya, chilled
1 medium banana
2 cups fresh squeezed orange juice (from 1 1/2 navel oranges)
squirt of lime (optional)
crushed ice (optional)

Directions:

Squeeze the orange juice and set aside.

Place the cut up papaya, banana and fresh orange juice into the blender and blend until smooth. If you wish you can squeeze some fresh lime juice. Serve over ice or keep chilled in the refrigerator.

Makes about 2 1/4 cups.

Raw Kale Salad – Mmmm…Tough and Bitter

I realized after watching the finished video for this raw
kale salad that I used the words “tough” and “bitter” about a dozen times. Not
exactly a ringing endorsement. I used those words because kale is tough and bitter,
but when properly prepared, those are valuable assets, not liabilities.

If you slice it thin, and toss it with other tasty treats,
the kale mellows out, and serves as a perfect foil for other vegetation. The
sweet, wet crunch of raw apple counters the bitterness, and the texture of the
leaves elevated from opposite directions by juicy orange and crunchy nuts. It’s
quite a scene.

I’m going to do a video for the orange cumin vinaigrette,
but in the meantime, the ingredients are listed below. Feel free to copy my salad formula, but this is more of an idea video than an actual recipe. You know what you
like, so whatever that is, add it to some raw kale, and see what happens.
Enjoy!

Ingredients for 2 big or 4 small Raw Kale Salads:

1 head green kale

1 persimmon, sliced

1 apple, sliced thin or matchstick cut

2 seedless oranges, cut into segments aka “supremes” (click here for video)

handful of chopped nuts

For the dressing:

1 rounded teaspoon Dijon mustard

1 rounded teaspoon orange zest

1 tsp cumin, or to taste

1/4 tsp red pepper flakes, or to taste

1 tbsp orange juice

1/4 cup rice vinegar (or white wine or sherry vinegar)

1/3 cup olive oil, or to taste

salt and pepper to taste

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Ginger-Sesame Thin Cut Pork Chops

by Pam on February 5, 2014

I had some thin cut pork chops and found a recipe on Fine Cooking^[1] that sounded delicious. I let the meat marinate for 1 hour then patted the chops dry before cooking them in my hot pan. They took only minutes to make and were so flavorful! I loved the ginger and orange combined with the soy and sesame. We all thought the meat was tender and tasty. I served these pork chops with a vegetable stir fry and some ginger-garlic rice (recipes to follow) for a healthy meal that’s way better than take out!

Combine the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, vegetable oil, brown sugar, and orange zest together in a large zip lock bag. Mix until well combined. Add the pork chops to the bag and seal then shake to coat the chops evenly. Place into the refrigerator for 40 minutes then remove from refrigerator for the remaining 20 minutes.

Heat a large pan that has been coated in cooking spray over medium high heat. While the pan is heating up, place a couple of paper towels on a large plate. Remove the pork from the marinade and place on the paper towel covered plate. Pat the meat dry with another paper towel then season with sea salt and freshly cracked pepper, to taste. Place into the hot grill pan and cook for 4-5 minutes, or until golden brown. Flip the meat and cook for another minute to two minutes, or until cooked through. Remove from the grill pan and let the meat rest for 5 minutes before serving. Enjoy.

Print^[2]

Save^[3]

Ginger-Sesame Thin Cut Pork Chops

Yield: 4

Prep Time: Marinate for 1 hour

Cook Time: 5-6 minutes

Ingredients:

2 tbsp fresh lime juice (I used 1 lime)
2 tbsp sesame oil
2 tbsp soy sauce
1 1/2 tbsp fresh ginger, peeled & grated
1 tbsp fresh orange juice
1 tbsp rice vinegar
1 tbsp vegetable oil
1/2 tbsp dark brown sugar
1/2 tsp orange zest
3 thin cut pork chops

Directions:

Combine the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, vegetable oil, brown sugar, and orange zest together in a large zip lock bag. Mix until well combined. Add the pork chops to the bag and seal and shake to coat the chops evenly. Place into the refrigerator for 40 minutes then remove from refrigerator for the remaining 20 minutes.

Heat a large pan that has been coated in cooking spray over medium high heat. While the pan is heating up, place a couple of paper towels on a large plate. Remove the pork from the marinade and place on the paper towel covered plate. Pat the meat dry with another paper towel then season with sea salt and freshly cracked pepper, to taste. Place into the hot grill pan and cook for 4-5 minutes, or until golden brown. Flip the meat and cook for another minute to two minutes, or until cooked through. Remove from the grill pan and let the meat rest for 5 minutes before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Fine Cooking

References

^{^} Fine Cooking (www.finecooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)