I’ve been a lover of Asian food ever since I was a child. I think that it started with the semi-fancy Chinese restaurant that was near my house that my parents used to take my sister and I to pretty often. Over the years the servers and managers came to know us and greet my family with big smiles and great service. A few years ago, the restaurant moved due to construction and even though they are not far away, it has been a long time since I’ve been and I haven’t really bothered to see if they have any options for me.
There were many dishes that I enjoyed, but when I was thinking up Citruslove posts for this month, the Lemon Chicken dish that I used to order came to mind. The plate was simple, because it was family style dining, with a large boneless chicken filet covered in bread crumbs and pan-fried so that the crust was extra crispy. The filet had a healthy dose of lemon juice squeezed over it to add some acidity to what was basically a large chicken strip, but I loved it. The thought of eating chicken now is a bit appalling, but this seitan version is even better! Because the seitan is baked, there is no need for frying and I’ve added some more herbs and spices to punch up the flavor.
There are a few different ways that you can alter the preparation of the seitan. I only baked it originally, but the recipe is written as to how I recommend that you cook it so that you get a better texture from your wheat meat. You also don’t have to use Panko Crumbs specifically, you may also use a bread crumb/sesame seed crust, but I like using Panko because of the large size of the crumbs and the crunchiness it has once baked.
This past week has been a full-on whirlwind of emotions for me. I’ve been excited about how things are going for this blog, and seeing that my hard work is starting to pay off in a way that it tangible; as opposed to me just being happy to do this. But, I’m having a hard time organizing the rest of my life, my total aspirations, and narrowing down a lot of options into one solid path. This, in turn, is affecting my personal life and creating a lot of stress that shouldn’t be there and that I like to keep inside my brain instead of verbally work things out. I’m continually trying to change this, and soon! Now, for more hard work in the hopes of less turbulence in the near future.
Even saying that much leaves me feeling a bit more relieved, but I guess we all have those moments, right? Right?! In between thoughts of the future and the present, I concentrate on coming up with fun recipe ideas. This waffle recipe I made on a whim, knowing that I love the combination of oranges and chocolate (as seen in my Orange thumbprint cookies and Raw Orange Chocolate Pudding), I thought this would be the perfect way to bring this pairing to a breakfast dish!
I love this recipe because it’s easy to make, and you most likely have all of the ingredients on hand! You can make this recipe gluten-free by substituting the flour for more oats, like my Carrot Waffle Recipe, just make sure that the texture to the batter is still pretty smooth.
Lately, convenience has been something of a necessity for me. That being said, stir fries are one of my favorite things to make when I’m short on time and imagination. I find that tofu has made its way into more of my meals, which is still only occasionally, and I’ve had fun preparing it different ways. I almost feel like I am taking online culinary arts classes!
For my second #citruslove post of the month, I have this well-rounded meal that’s packed with tons of Vitamin C, Iron, Fiber and Protein; not to mention flavor! Curry is one of my favorite spice blends, paired with sesame seeds, sweet satsuma Mandarin oranges, hot pepper and onion, you’ve got a winning combination.
It’s time for the start of another bloghop, and boy am I excited for this one! For the month of January the bloghop theme is citrus, which is very exciting. I have a small Valencia orange tree that’s finally starting to ripen, a Meyer lemon tree that’s loaded down with lemons, and a lime tree that’s fruiting; so this couldn’t be any more perfect.
Here’s a list of all of the people participating in the Bloghop this month!
Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hashtag is #citruslove :).
Making this Orange Marmalade is wonderfully simple, albeit a little time consuming. I ended up dividing my marmalade between two very small jars as gifts, but this recipe would fit perfectly into a 12 ounce Ball Jar. I definitely was inspired to make this by my Orange Marmalade Thumbprint cookies
from last month, although there are a couple changes to the ingredients.
- 4 Cups Peeled Orange Slices, De-seeded
- 1/2 tsp. Orange Zest
- 1/2 Cup Organic White Sugar
- 1 1/2 Tbsp. Arrowroot Powder or Cornstarch
- 1/4 Cup Fresh Lemon Juice
- 1/2 Cup Water
- Take the orange slices and place them into a blender or a food processor and blend until slightly chunky. Pour the contents of the blender into a large sauce pan, over medium heat. Add in orange zest, sugar, arrowroot powder, lemon juice and water, stir together.
- Simmer orange mixture, stirring occasionally, for roughly 25 minutes or until the mixture has the same consistency as jam. While the marmalade is thickening, sanitize your jar(s) by boiling it in a large pot for 15 minutes.
- When the marmalade is ready, pour it into the jar, seal with lid, then place it in a canning pot (or just a large enough pot so that it can be covered with water) that is filled with boiling water. Boil the jars for 10-15 minutes to seal them. Decorate them however you want, then gift them!
This marmalade is terrific on your morning toast, in cookies (obviously ;)), oatmeal, or even in a marinade! I’m definitely looking forward to the rest of the month and all of the #citruslove recipes that will be filling the blogosphere!