3 cups (13 1/2 ounces) all purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter
1/3 cup orange marmalade
1 cup milk
1 teaspoon lemon juice
Preheat oven to 350 degrees, and spray a loaf pan with baking spray. I used a 9 x 5 loaf pan, but a smaller one would be fine.
In a medium bowl, mix the flour, baking powder, and salt.
In a small pan, heat the milk and butter just enough to melt the butter. Take it off the heat and add the marmalade and stir to break up the marmalade. Let the mixture cool, then add the lemon juice.
Add the wet ingredients to the dry and stir to combine, then put it in the prepared loaf pan.
Bake for 40 minutes, until the loaf is nicely browned.
Remove the bread from the pan and let cool on a rack before slicing.
2 pounds shrimp
½ cup orange marmalade
¼ cup low sodium soy sauce
2 Tbs fresh orange juice
1 Tbs finely minced onion
1 scallion – chopped (half reserved for garnish)
2 tsp olive oil
2 tsp agave syrup
1 tsp chili paste
1 tsp cornstarch
½ tsp onion powder
Heat 2 teaspoons olive oil in small sauce pan over medium heat. When oil just shimmers, add onion, onion powder, scallion, and chili paste and cook until fragrant, less than a minute.
Immediately add marmalade, agave, and soy sauce to skillet. Allow to bubble for 1 minute.
Meanwhile, use small whisk to combine the fresh orange juice and 1 teaspoon cornstarch in small bowl. Add slurry to skillet and whisk continuously for 1 final minute until sauce is thick. Set aside.
Sauté shrimp in oil in wok over medium heat. Fry shrimp until orange, curled, and slightly crisp, about 2 minutes. Drain excess liquid.
Toss shrimp with orange sauce. Garnish with fresh scallions. Serve over plain white rice.
2 tablespoons green onions, minced
2 teaspoons lemon juice
1 teaspoon ginger, fresh minced
1 teaspoon soy sauce
Mix well. Use on meat while cooking or after cooked.
4 tablespoons unsalted butter
2 tablespoons orange marmalade
2 pounds baby carrots (preferably rainbow), tops trimmed
3/4 cup fresh orange juice
3 tablespoons packed light brown sugar
1/3 cup chopped candied pecans
Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.