KCC Recipes - Side Dishes

Orange Cashew Rice

from Zoe Higgins - goes great with Hawaiian Chicken! The rice takes on a slightly sweet citrus flavor and creamsicle-like color.

Ingredients

1 cup water
1 cup fresh orange juice
1 teaspoon orange peel spice
1 tablespoon olive oil
Salt to taste
1 cup raw basmati rice
1/2 cup roasted cashew pieces
1/4 cup yellow bell peppers
1/4 cup red bell peppers
3 scallions, finely diced
1 teaspoon salt
White pepper to taste
1 8-ounce can mandarin orange segments, drained well

In a 2-quart sauce pot, bring the water, orange juice, orange peel spice, olive oil and salt to a boil and stir in the rice. Cover the sauce pot and simmer the rice for approximately 25-30 minutes or until the rice is cooked through and the liquid has totally evaporated. Empty the orange rice in a large mixing bowl and add the roasted cashew pieces, the diced yellow and red bell peppers and scallions. Just before serving, season the rice with the salt and white pepper and add the drained mandarin orange segments to the rice, folding them in gently to prevent the oranges from breaking. Serves 4.

Orange-Ginger Roasted Apples

from Zoe Higgins

Ingredients

4 medium Braeburn apples* McIntosh, Golden Delicious, or Fuji apples may be substituted.
1/2 cup honey
1/4 cup fresh orange juice
1 tablespoon lime juice
1 teaspoon grated orange rind
1 teaspoon grated fresh ginger
Toppings: yogurt, granola

Remove cores from apples, leaving a 1/2-inch core on bottom of each. Place apples in a lightly greased 8-inch square baking dish. Stir together honey and next 4 ingredients. Drizzle mixture over apples, filling apple centers. Bake, covered, at 400° for 15 minutes. Uncover and bake 30 to 45 minutes or until apples are tender, basting every 15 minutes with drippings. Serve with desired toppings.

Cranberrry Relish

from Anita Fuehrer - note from Zoe: I can tell you from personal experience that this relish on an after holiday turkey sandwich is almost a spiritual experience!

Ingredients 

1 lb (or bag) of cranberries (washed and drained- take out any yucky looking ones)
2    cups sugar
1  large navel orange

 After cleaning cranberries chop to fine in food processer, add 2 cups sugar.  Grate peel of navel orange, add to cranberries.  Finely cut up rest of orange adding to cranberry-sugar mixture.  Stir well, cover and refrigerate. This is best made one to two days in advance, being sure to mix well each day. You may want to add a little more sugar to taste. This will easily keep well in the refrigerator for two to three weeks.  As it ages it even gets better!