Cooking with Kids: Raspberry Gummies

It’s easy to make your own raspberry gummies with real raspberries and gelatin. They’re fresh and fruity, with much less sugar than store-bought gummy candies. A lovely little Valentine’s treat.

heart shaped raspberry gummies

Cooking with Meredith: Valentine’s Treats

Meredith showing the raspberry gummies she made

Making homemade fruit gummies is a fun little project – not complicated at all. Meredith and I whipped up two batches this week. The hardest part was waiting for them to set so we could pop them out of the molds and munch on them.

All we did was thaw a bag of frozen raspberries and drain out the juice. Added a bit of sugar and a squeeze of lemon, then dissolved a whole bunch of gelatin in it and poured it into candy molds. So much healthier and fresher-tasting than chemically flavoured commercial jellies.

You’ll notice that the batch Meredith is holding turned out more clear than the gummies in the top picture. That’s because we used a different sieve to strain each batch of berries, and one had larger holes so a bit more of the raspberry pulp came through. It didn’t affect the taste at all.

pouring the raspberry gummies into the molds

popping the raspberry gummies out of the molds arranging the raspberry gummies on a plate

Make sure to use soft silicone candy molds, not the hard plastic ones, or you’ll have trouble popping them out of the molds. If you don’t have molds, you can use a loaf pan and cut the gummies into little cubes.

raspberry gummies with silicone candy molds

You’ll love these little raspberry gummies.

They’re:

Light and fresh and fruity.

Gummy, bouncy, chewy.

Raspberry pops of flavour.

Berry bursts to savour.

raspberry gummies and raspberries

Sending you hearts and kisses and Cupid’s best wishes.

* * * Happy Valentine’s Day to You * * * 

* * * * *

Kitchen Frau Notes: We like the raspberry gummies tangy, but taste the gelatin mixture before you pour it into the molds. If you’d like them sweeter, increase the sugar to taste, up to ½ cup (100gms). You can also replace the sugar with 2 to 3 tablespoons honey.

Make sure to use individually frozen unsweetened raspberries – not the frozen blocks of sweetened berries.

Because you need such a large amount of gelatin, it would be expensive to buy individual packets. You can purchase the gelatin relatively inexpensively at a bulk food store. If you don’t have access to a bulk food store, a health food store usually also carries gelatin powder (it’s a bit pricier there, but still better than packets).

Silicone candy molds can be purchased at kitchen stores and Michael’s Crafts. I’m sure they’re available online, too.

tray of heart-shaped raspberry gummies

Raspberry Gummies

  • 400 grams (14oz.) frozen unsweetened raspberries, thawed
  • ¼ cup (50gms) sugar
  • 1 tablespoon fresh lemon juice
  • 5 tablespoons powdered gelatin
  • ¼ teaspoon pure vanilla extract

Place the raspberries and any accumulated juice into a fine meshed sieve. Drain the juice into a measuring cup, stirring the berries and pressing down on the pulp and seeds with the back of a large spoon to extract as much juice as possible. You should have close to one cup of strained juice. Top it up with water to make one cup.

Discard the seeds and solids. You can save them to add to smoothies, or stir into yogurt with a bit of honey for a fiber-rich breakfast.

Pour the raspberry juice into a small saucepan. Add the sugar and lemon juice. Measure out the gelatin into a cup or bowl and pour it into the raspberry juice in a steady stream while whisking constantly to avoid lumps forming.

Heat over medium heat, stirring constantly just until the gelatin granules are all dissolved. Don’t let the mixture come to a boil. Add the vanilla.

Transfer the liquid to a small spouted pitcher or measuring cup. Pour it carefully into soft silicone candy molds, or let it cool until lukewarm and then pour into a loaf tin lined with plastic food wrap. Chill until completely set, about 3 hours.

Pop the gummies out of the molds. Or if using a loaf tin, lift the jellied slab onto a cutting board using the plastic wrap, and cut it into small cubes.

*You will need 4 sheets of silicone candy molds with 15 wells in each (1-teaspoon capacity). If you don’t have enough candy molds for the whole batch, pour the remainder of the gelatin mixture into a small square food storage container lined with plastic food wrap and cut into cubes when set.

The raspberry gummies will keep in a sealed container, with wax or parchment paper between the layers, in the fridge for up to a week.

Makes about 60 gummies (if using 1-teaspoon sized candy molds).

Guten Appetit!

For more fun cooking projects to make with kids, see the ‘Cooking With Kids’ series here.

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

Raspberry Honey Marshmallows

Chocolate Dipped Apricots – Sweet Like a Kiss

Strawberry, Almond Flour, and White Chocolate Muffins

Strawberry Velvet Cake

Posted in Cookies & Candy, Cooking with Kids, Fruit | Tagged , , , , , , , | Leave a comment

How to Make Authentic Pad Thai (Phat Thai Sai Khai)

Authentic Pad Thai is a flavour-packed fried noodle dish. Once you’ve collected the ingredients and mastered the simple technique for making this popular street food from Thailand, you’ll be whipping it up for a quick meal or for delighting your dinner guests.

authentic Pad Thai with all the garnishes

If you follow my Instagram, you’ve probably seen several plates of hastily snapped Pad Thai noodles with my caption, I can’t wait to dig in. Yes, I’ve been Thai-ing up a storm, but too busy slurping the deliciously umami results to get the recipe down for you, so here it finally is.

Our youngest son came back last month from a three month trek through southeast Asia, and I’ve been living vicariously through the tales of his adventures. He and his twin cousins traveled through Thailand, Laos, Cambodia, and Vietnam. They had some crazy experiences, from scuba diving in Thailand and being lucky enough to have a close encounter with the elusive whale shark, hiking, caving, and having a home stay with a family in a dirt-floored hut, to buying used motorbikes to travel with (and the daily repair adventures that went along with them). And of course, a fair bit of partying (but those are stories they didn’t tell their mothers).

authentic pad thai, 3 boys scuba diving in Thailand

Clay, Simon, and Andreas, scuba diving in Thailand

authentic pad thai, terraced hillside in Asia

terraced hillside in Thailand

authentic pad thai, motorbikes on hilltop in Vietnam

motorbikes in Vietnam, breakdowns all day long and everybody’s a mechanic

homestay in Sapa, Vietnam, with Mama Tsub

homestay in Sapa, Vietnam, with Mama Tsub

Andreas in Vietnam with little friend, authentic Pad Thai Noodles

Andreas with Chu, son of Mama Tsub, in Sapa,Vietnam

authentic pad thai, Angkor Wat, Cambodia

Angkor Wat temple, Cambodia (largest religious monument in the world)

authentic pad thai, the 3 boys in Vietnam

Clay, Andreas, little friend Chu, Simon

authentic pad thai, Andreas and Simon in Asia authentic pad thai, hiking in Asia A little bit of rain and a whole lotta sunshine, in Thailand.

authentic pad thai, boat in mist in

Halong Bay, Vietnam

Simon and Andreas at Hué, Vietnam

Simon and Andreas at Hué, Vietnam

authentic pad thai, bay in Vietnam

Clay and Simon, Mũi Né, Vietnam

authentic pad thai, lost in Laos

really? you think we should have turned left at that intersection this morning?

The boys took a cooking class in Thailand (I was pretty impressed) and Andreas brought back a cookbook from his class at the culinary school along with an eagerness to recreate some of the dishes at home.

authentic pad thai, Thai food dishes from cooking class

the finished dishes the boys prepared in their cooking class in Thailand

Together we’ve cooked up a couple different curries (including a wickedly hot green curry) and this authentic Pad Thai. He ate Pad Thai many times in Thailand, where local cooks would whip up single servings of this deliciously savoury fried noodle dish in streetside stalls.

authentic pad thai, ingredients for one serving

ingredients ready to make up a serving of Phat Thai Sai Khai (pad thai)

They’d cook it all up in the same wok, set over a searingly hot gas burner, pushing noodles and meat aside as they fried up the next bit, then tossing all the ingredients together at the end.

Authentic Pad Thai with cilantro and garnishes

Andreas said the Pad Thai was usually served with a wedge or two of lime, and a little mound of crushed peanuts, one of white sugar, and one of dried crushed chilis. You’d get a little spoon so you could just add as much of each garnish to your noodles as you liked. The only alterations I’ve made are to use coconut palm sugar instead of the white sugar, reduced the amount of oil a bit, and doubled the amount of bean sprouts from the original recipe (because I love ’em).

dried shrimp for authentic pad thai

I used these teeny tiny dried shrimp from the Asian supermarket, but you can use bigger ones if you can find them

The ingredients list looks long, but don’t be put off by it. This is a dish worth learning how to make. Once you’ve cooked it, the next time you make it seems easy!

ingredients for authentic pad thai

So bring out those chopsticks, and take yourself on a little tableside trip to Asia.

(*travel photos courtesy of Clay Kiiskila, Simon Kiiskila, Andreas Johnson)

* * * * *

Kitchen Frau Notes: Shrimp is the flavour base for this dish, and if you can find the small dried whole shrimp (with heads and shells still on) you will have the most authentic flavour. They are available in Asian markets. Buy a few bags when you find them, and store them in the freezer. However if you can’t find the dried shrimp, just use double the weight in whole shelled raw shrimp, coarsely chopped. The Pad Thai will still be delicious.

You can even use beef instead of the pork or chicken.  Or use additional whole shrimp instead of the pork or chicken, to make a Shrimp Pad Thai. Or use leftover strips of cooked chicken or pork.

This recipe is very adaptable. You can omit the tofu, or use shredded napa cabbage instead of bean sprouts. I’ve provided a quick-pickle method to use if you can’t find pickled daikon radish, but you could even omit it, and add an additional teaspoon vinegar and an extra splash of soy sauce instead.

waiting for that mouthful of authentic Pad Thai

Authentic Pad Thai

(Phat Thai Sai Kai – Fried Noodle Thai Style)

This recipe serves 2, but is easily doubled to serve 4.

  • 4 tablespoons oil, divided
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped shallot or purple onion
  • ½ of a 400 gram package wide rice noodles (200gm/7oz)
  • 1 cup (240ml) chicken stock + 1 cup (240ml) water, or 2 cups (480ml)  water
  • 1 tablespoon black soy sauce (or gluten-free soy sauce)
  • 1oo gm (3.5oz) minced pork or chicken, cut into long slivers (or use ground pork, chicken or beef, or whole shrimp)
  • 100 grams (3.5oz) small dried shrimp or 200 gm (7oz.) fresh shrimp, chopped
  • 1 tablespoon pickled sweet & salted Chinese radish (*see easy method below)
  • ¼ cup firm tofu, cut into small cubes
  • 2 eggs
  • 2 tablespoons sugar (I use coconut sugar)
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar or tamarind paste
  • 2 cups bean sprouts
  • 100 gm sliced green onions/scallions (about 1 cup sliced / 6 to 8 onions)
  • fresh cilantro leaves
  • 2 tablespoons chopped roasted peanuts
  • lime wedges
  • Asian ground chili pepper
  • additional sugar

*If you can’t find pickled sweet & salted Chinese radish, make your own by grating about 2 tablespoons of daikon radish, turnip, or carrot into a small bowl. Add ½ teaspoon salt, 1 teaspoon sugar, and 1 tablespoon vinegar. Let macerate for 15 minutes, stirring occasionally, then drain and squeeze out the liquid, and use the pickled grated vegetable in the recipe. Or see an even easier substitution for the pickled radish in the notes above the recipe.

Pour 2 tablespoons of the oil into a wok or large heavy bottomed saucepan over medium high heat. Add the minced garlic and shallots. Cook until some of the garlic just begins to brown. Add the noodles and the chicken stock and water (or just water). Cook, turning constantly with a spatula to prevent sticking, until the noodles are just soft, about 2 minutes. Stir in the soy sauce. Remove the noodles and any broth from the wok to a large bowl or pot and cover to keep warm.

Add a 1 tablespoon of the oil to the pan you cooked the noodles in. Add the pork and cook until the pork is no longer pink. Add the fresh or dried shrimp and cook another couple minutes until the raw shrimp are cooked or the dried shrimp are heated through. Add the pickled radish and tofu, and fry for another couple minutes. Scrape the meat and tofu from the pan on top of the noodles in the bowl. Cover again.

Add the remaining tablespoon of oil to the pan. When heated, break the eggs into the pan and scramble them with a spatula. When set, add the cooked noodles and meat mixture back into the eggs. Sprinkle on the sugar, fish sauce, vinegar or tamarind paste, half the bean sprouts, most of the sliced green onions (save a few for garnish), and mix it all gently together.

Spoon onto two plates, making sure each plate gets an equal amount of the meat and vegetables that tend to fall and remain at the bottom of the pot. Top with the remaining bean sprouts and a few cilantro leaves. At the side of the plate, place a lime wedge, and next to it make three separate small heaps in a row: one of them is 1 tablespoon of chopped peanuts, and the other two are a small heap of coarsely ground chili pepper and one of sugar. Serve with chopsticks and a small spoon so each person can add as much of the condiments on top of the Pad Thai as they like.

Serves 2.

Guten Appetit!

 

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Mediterranean Fried Rice

Butter Fish – Like Butter Chicken-of-the-Sea

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authentic pad thai, walking in Vietnam

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Healing Turmeric Broth (and Soup)

Do something good for your body. Sip a mug of power-packed, healing Turmeric Broth, loaded with nutrients from veggies, garlic, ginger, and that magical anti-inflammatory yellow spice – turmeric.

Healing Turmeric Broth and Soup

I don’t know if it’s just me, or if it’s this time of year, or maybe it’s that darn aging thing, but I am feeling creaky and sore lately. My niggling, torn rotator cuff has flared up again, a long-ago sprained ankle has come out of hiding to give me grief, and my neck seems to be permanently stiff and sore lately (bad computer posture, methinks).

My shoulder has been so painful I haven’t been able to go to yoga for the last few months, and that is adding to the problem I’m sure. Along with the stiffness, I’m feeling antsy from lack of movement.

It’s time to pull out the big guns. I’m blowing the turmeric trumpet and charging in to battle the inflammatory invaders. Enough is enough. I’ve started taking turmeric capsules every day and cooking with this earthy golden spice wherever I can. Turmeric milk lattes are more like a treat than a remedy (recipe coming soon) and this flavourful, golden turmeric broth is such a warm comforting drink or soup, I don’t feel at all like I’m drinking a healing tonic.

two mugs of golden turmeric broth

Turmeric powder, ground from the dried bright orange turmeric root, contains a powerhouse of nutritional benefits. It is most commonly known for its superior anti-inflammatory and antioxidant properties, in addition to aiding in arthritis management, decreasing cancer risk, helping manage diabetes, high cholesterol, intestinal problems, and cardiovascular disease – just to mention a few. That is an impressive list!

Research has found that when you combine turmeric with black pepper, its ability to be absorbed is intensified. The piperine in black pepper makes turmeric 2000 times more bioavailable to the human body. So always make sure there’s a little bit of black pepper in any dish you make with turmeric. It doesn’t even take much – just a pinch of pepper will do it.

Combine magical turmeric with the health benefits of the mighty little garlic clove and the knobby ginger root, and you’ve got a broth that’s gonna do you a whole lot of good. Make up a batch of turmeric broth every few days when you’re feeling yucky or achy, and sip on it throughout the day. It’ll do a lot toward detoxing your body and making you feel better all around. Plus, if you fill up on this nutritious broth, you won’t be as tempted to snack on all that crap food that may have got you into this health mess in the first place.

Every now and then information surfaces on the internet about the ‘cabbage soup diet’ – I think turmeric soup diet would be a whole lot healthier. If you can incorporate a bowl of turmeric soup or a cup or two of the broth into your diet every day, I betcha you’ll get through the winter with a lot less aches and pains and sniffles.

take a sip - hot turmeric broth

Healing Turmeric Broth and Soup

gluten free, dairy free, vegan if you use olive oil

  • 1½ tablespoons ghee or olive oil
  • 1 onion, diced
  • 3 cloves garlic, sliced
  • 1 tablespoon ginger, minced
  • 1 teaspoon ground turmeric
  • ¼ teaspoon coarsely ground black pepper
  • 1½ teaspoons salt, plus more to taste
  • 1 whole red bell pepper, diced
  • 1 cup (250ml) diced carrot
  • 1 cup (250ml) diced celery
  • 1 cup (250ml) diced tomato
  • 2 bay leaves
  • 12 cups (2.8 litres) water

Heat the ghee or olive oil in a heavy bottomed stock pot or large Dutch oven over medium high heat. Cook the onion for 5 minutes, stirring often, until the edges are golden.

Reduce the heat to medium, and add the garlic, ginger, turmeric, pepper, and salt. Cook for 1 minute.

Add the diced bell pepper, carrot, and celery. Cook for 3 to 4 minutes.

Add the diced tomato, bay leaves, and water. Bring to a boil, then reduce the heat to a slow boil/high simmer and cook uncovered for about 30 minutes, or until the broth level has reduced by about ½ inch (1 cm).

Taste and adjust for seasoning, adding more salt if needed.

Strain the vegetables out and drink the broth, or leave the veggies in and serve as a soup.

I like to strain out about half the broth for drinking and return the strained vegetables to the soup so the remaining half is a thicker vegetable soup.

The soup and turmeric broth will keep refrigerated for up to one week. Reheat before serving.

Makes 11 to 12 cups.

Guten Appetit!

turmeric broth soup

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Posted in Drinks, Health & Body Care, Soups & Stews | Tagged , , , , , , , | 10 Comments

Cooking with Kids: Chicken Fingers and Stubby Fries (with Bacon!)

Golden crumbed chicken fingers go wonderfully with tasty little stubby fries, baked and tossed with crispy, chewy nuggets of bacon. Every now and then you just need to indulge.

chicken fingers and stubby fries with bacon

Cooking with Meredith

Meredith eating chicken fingers and stubby fries

It’s been cold and wintry outside, the roads have been treacherous many days, and we don’t feel like running the 14 kilometres into town whenever we need a chicken fingers and fries fix. So Meredith and I  made our own, and these were worth staying home for.

The stubby fries came about because I had a bag of those teeny tiny creamer potatoes in the basement. I love to roast potatoes with duck fat or bacon fat for the flavour bomb it produces. Creamy centers of potato fudge and crispy little outsides, crackly and browned.

Meredith cutting up the potatoes for the stubby fries

Since the mini potato wedges are so small, we decided, why not throw in the bacon, too? It took about the same time to cook, and let me tell you – we were fighting for those salty, crunchy-yet-chewy little bacon nuggets nestled amongst the stubby fries. A dusting of sweet rice flour before roasting the potatoes and the bacon added even more crunch.

tossing the potato wedges and bacon

Stubby fries dusted with sweet rice flour

What’s better than potatoes roasted in bacon fat? Potatoes and bacon roasted in bacon fat!

crispy roasted stubby fries and bacon

And in case the words bacon fat have you a little worried, the chicken fingers are baked without any oil or added fat, except for the bit of oil naturally occurring in the ground almond coating.

coating the chicken fingers in almond meal

use one hand to dip the chicken strips in beaten egg, and the other hand to dip them into the ground almonds

oven baked chicken fingers with almond crust

Add a handful of veggie sticks and a blob of your favourite dipping sauce (we made this honey mustard sauce), and you’ve got just the thing to keep you at home and cozy while winter  does its wild stuff outside.

I know we’re trying to eat light and clean to start out the new year, but sometimes you gotta indulge, and this kind of indulging isn’t too bad. The chicken fingers are oven baked, and the stubby fries – well, they’ve got bacon. Bacon!

I’ll just make sure to have some veggie-heavy meals tomorrow 😉 .

Chicken Fingers and Stubby Fries with Honey Mustard dipping sauce

Chicken Fingers and Stubby Fries

for the stubby fries:

  • 2 lbs (900gms) little potatoes, 1½-2 inches long (6 cups, quartered lengthwise)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ lb (225gms/6 to 8 slices) bacon, not thin-sliced
  • ¼ cup sweet rice flour or regular flour

for the chicken fingers:

  • 1 lb (450gms) chicken breast fillets/tenders (or long strips of chicken breast)
  • 2 eggs
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • 1½ teaspoons paprika
  • 1¼ cups (140gms) almond meal/flour

Preheat the oven to 425°F (220°C).

If you rinse the little potatoes before using, make sure they are dry by dabbing them with a dish towel to remove any water clinging to the outside.

Cut each little potato into quarters lengthwise, and place them into a large bowl. Sprinkle with the salt, pepper, onion powder and garlic powder. Toss them well with a spatula to coat the potato wedges with the spices. You want to add the salt and spices to the potatoes first, so the bacon pieces don’t get additional salt on them.

Stack up the bacon strips and cut them crosswise into six pieces each. Add the bacon pieces and the rice flour to the potatoes. Toss with your hands until the flour coats all the potatoes and bacon.

Line a large baking sheet with a big piece of parchment paper that sticks up the sides a bit.

Spread the stubby fries and bacon onto the cookie sheet.

Bake for 25 minutes. (You’ll add the chicken to the oven and finish baking them together, so that the fries have a total baking time of 45 minutes.)

* * *

While the potatoes are baking, prepare the chicken.

In a shallow bowl, beat the eggs with ½ teaspoon of the salt and the pepper. In another bowl, stir together the almond meal, the remaining ½ teaspoon of salt, and the paprika.

Dip each chicken fillet first into the egg, then into the almond meal, pressing the almond meal into the chicken to make sure it covers all sides. This works best if you use one hand to dip the chicken pieces into the egg and the other hand to dip it into the almond meal.

Lay the coated chicken pieces onto a cookie sheet (you can line it with parchment paper to make clean up easier), leaving space between the pieces.

Once the potato stubby fries have cooked for 25 minutes, toss them with a spatula to make sure they are all coated with the bacon grease. Add the pan of coated chicken fingers to the oven and bake them, along with the stubby fries, for another 20 minutes.

Remove both pans from the oven, and use a spatula to transfer the stubby fries and bacon to a double layer of paper towel, to absorb any excess bacon fat.

Serve with your favourite dipping sauce.

Serves 4.

Guten Appetit!

For more fun cooking projects to make with kids, see the ‘Cooking With Kids’ series here.

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Posted in Chicken & Poultry, Cooking with Kids, Dairy-free, Potatoes | Leave a comment

Honey Mandarin Orange Vinaigrette

A light and tangy orange vinaigrette sweetened with honey and a touch of ginger. Whip it up quickly, and keep it in your fridge for whenever the salad mood hits.

the settling layers in mandarin orange vinaigrette

Anyone else out there have a box of shriveled, hardening, mandarin oranges left hiding in your home from the Christmas season? What with all the feasting, and baking, and Picklebacking, those poor little old healthy fruits kinda get shoved into the background.

When I was a kid, mandarin oranges were a special treat only available at Christmas time. Those delicious orange balls of juicy sunshine, wrapped in their crinkly tissue and firmly packed into little rough wooden crates (I’m dating myself), carried with them the aura of the exotic places they came from. They were as sure a sign of Christmas as the Santas in the shopping malls and the candy canes in the department stores. As soon as the first boxes of mandarins were offered in the grocery stores, my mom would bring one home and we’d clamour to grab an orange, to peel it’s soft leathery skin and pop those incredibly sweet and juicy little segments into our mouths.

With a family of seven, you can imagine how quickly a box could disappear and why the oranges had to be doled out like special treats. I remember the year we lived in our house in Aldergrove, BC. I was eight or nine years old. My dad rarely (as in – never) did the grocery shopping. But for some reason on this day, he came home with an armful of wooden mandarin crates. Each of us girls (there were only four of us at the time) got our own crate of oranges. A whole crate of oranges! All to ourselves! It was an unheard of occurrence. I kept that little wooden crate beside the head of my bed, and sneaked into it to nibble an orange whenever I felt like it! Oh the wonder and bounty.

And then afterwards, that crate was put to use as a doll house and a treasure-keeping chest.

Nowadays, mandarin oranges are such a common Christmas food, overshadowed by many more alluring treats, that they aren’t as special any more. When our kids were young, I tried to recreate that magic of my own childhood experience by presenting each of them with their own box of mandarins one year. The boxes languished in their rooms. Our kids had access to the kitchen fruit bowl which was always stocked with a variety of fresh offerings, and mandarin oranges just weren’t that exotic.

So now we sometimes have this:

shriveled mandarins for the orange vinaigrette

Forlorn mandarins that shrivel and harden because they didn’t get eaten, their bright orange colour intensifying. I can’t bear to waste them, so I use the after-Christmas bounty in cooking. Last night I peeled and sliced a bunch and layered them over browned chicken thighs with a drizzle of honey and baked them in the oven. Mmmmmm. Today I made this simple and tangy orange vinaigrette.

making juice for the orange vinaigrette

The sweet orange juice, augmented with a splash of vinegar and drizzle of honey, is warmed up with a hit of ginger and black pepper. It’s just the thing to help me eat more salads (which I’m definitely needing after all the feasting). Whipping up a homemade salad dressing is quick and easy. Why buy a preservative-laden bottle of commercial dressing when you can drizzle a little bit of winter sunshine on your greens instead?

I can still enjoy my Christmas oranges, even after the holiday is over.

* * * * *

Check the links at the bottom of this post for some other great salad dressings.

Kitchen Frau Notes: The oil and orange juice in the vinaigrette will separate into layers. Just shake vigourously right before using the dressing so the layers emulsify again.

Instead of mandarin oranges you can use tangerines, clementines, or even just regular navel oranges. (And your oranges don’t even have to be old or shriveled!)

fresh honey mandarin orange vinaigrette

Mandarin Orange Vinaigrette

  • ½ cup (120ml) freshly squeezed mandarin orange juice (or tangerine or clementine)
  • ½ cup (120ml) mild-flavoured oil (like grapeseed or avocado oil)
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 teaspoon fine sea salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon powdered ginger
  • 2 teaspoons grated shallot (or in a pinch, use 1 teaspoon onion powder)

Grate the shallot on a microplane grater or the smallest holes of a box grater, so that it becomes a juicy paste.

Combine all the ingredients in a jar and shake well. Let rest for at least 10 minutes before using, to allow the flavours to blend. Will keep up to 2 weeks in the refrigerator.

Vigorously shake or stir the dressing immediately before each use.

Makes 1¼ cups (300ml) of orange vinaigrette.

Guten Appetit!

shake up the orange dressing before using it

shake up the dressing right before drizzling it onto salad greens

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Posted in Salads & Dressings | Tagged , , , , , | Leave a comment