Author: Donna

Posted on » by Donna » Theme:

Donna’ s Orange Thai Masouman Vegetables

I changed this recipe around to accomodate the orange theme but you can make it with any vegetable or protein that suits you.

Heat couple of tablespoons of oil in pan. Add 2 Tbsp. coriander, 1 Tbsp. cumin, 1 Tsp. tumeric, and t Tsp. black pepper. Cook spice in oil until oil and spices separate. Add cup or more chopped onion and two Tbsp. tomato paste and cook down on low heat a couple of minutes. If you’re using protein, add it in now and saute for a few minutes. Add one cup coconut milk (you can use reduced fat), 1/2 cup pineapple juice, 2 Tbsp. lime juice. Add whatever veggies you want (I steam the veggies a bit before I add them) and let it simmer until meat/veggies cooked. (For this orange recipe, I used carrots, sweet potato, and cauliflower). I create my own rice: I get brown rice and cook it with chunks of pineapple, fresh ginger…then, when cooked, I add a little coconut milk for creaminess.
Enjoy!!!!!!!!!!!!

Posted on » by Donna » Theme:

Donna’s Spicy Citrus Chicken/Ribs Recipe

Four pounds boneless ribs (I made half ribs/half chicken)

Marinate meat in citrus brine for about 3 hours: (use freshly squeezed juice)

1 1/4 cups orange juice (about 3 oranges)
1/2 cup lemon juice (2 lemons)
1/4 lime juice (1-2 limes)
1/4 cup water
2 tbsp kosher salt
1 tsp dried thyme
1 tbsp red pepper flakes

The actual recipe says to grill the meat then brush it with a bourbon glaze while grilling. I don’t have a grill so I browned the meat and poured the warm boubon glaze into the pan with the meat and let it cook until it reduced and thickened. Recipe for bourbon glaze:

1 cup bourbon whiskey
1/2 cup brown sugar
1/2 tsp crushed red pepper
1 tsp black pepper
2 tbsp butter
Mix all ingredients in saucepan and warm until sugar melted.

Enjoy!