Orangecucumberrelishwithchilepeppersandmint Recipes

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ORANGE ROUGHY WITH SWEET AND HOT PEPPERS AND MANILA CLAMS



Orange Roughy with Sweet and Hot Peppers and Manila Clams image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 (6-ounce) orange roughy fish fillets
Coarse salt and pepper
Coarse salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, chopped
1 small to medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips
6 pepperoncini hot peppers, chopped
1/2 pint grape tomatoes
1 cup white wine
1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped
20 to 24 manila clams
Orange and Almond Coucous, recipe follows
2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

  • Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.
  • Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.
  • Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.

CUCUMBER SALAD WITH ORANGES AND MINT



Cucumber Salad with Oranges And Mint image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 English cucumber, sliced into rounds
1 (12-ounce) can mandarin oranges, drained
1/4 cup fresh mint leaves
1 tablespoon sherry vinegar
2 teaspoons olive oil
Salt
Ground black pepper

Steps:

  • In a large bowl, combine cucumber, oranges, mint, vinegar, and oil. Toss to combine. Season, to taste, with salt and black pepper.

HOT & SWEET PEPPER & ONION RELISH



Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories     Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

  • Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
  • Finely chop peppers & onions, by hand or food processor.
  • Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
  • Can be put in containers for fridge or canned.
  • If you are canning, 10 minute minimum water bath, so cans are sealed properly.
  • Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

CUCUMBER SALAD WITH ORANGES AND MINT



Cucumber Salad With Oranges and Mint image

This was so refreshing and unique. I couldn't stop eating this. A welcome change from the creamy cucumber salads I was used to. This goes great as a side with wraps or tacos. Originally from Quick Fix. Don't make this too far in advance as the cukes will wilt over time.

Provided by HeatherFeather

Categories     Oranges

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 English cucumber, sliced into rounds
1 (12 ounce) can mandarin oranges, drained
2 -3 tablespoons fresh mint leaves, finely chopped (a small handful of leaves)
1 -2 tablespoon rice wine vinegar, to taste (or sherry vinegar)
2 teaspoons extra virgin olive oil, to taste
salt, to taste
fresh ground pepper, to taste

Steps:

  • In a large bowl, combine cucumber, oranges, mint, vinegar, and oil.
  • Toss to combine.
  • Season, to taste, with salt and black pepper.

Nutrition Facts : Calories 51.2, Fat 1.7, SaturatedFat 0.2, Sodium 2.3, Carbohydrate 9.5, Fiber 1.3, Sugar 6.8, Protein 0.8

MINT, ORANGE, AND CHILE CHUTNEY



Mint, Orange, and Chile Chutney image

Categories     Condiment/Spread     Fruit     No-Cook     Low Fat     Orange     Mint     Summer     Jalapeño     Gourmet

Yield Makes about 3/4 cup (serving 4)

Number Of Ingredients 9

1 1/2 cups fresh mint
1/4 cup finely chopped red onion
3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon finely grated fresh orange zest
1 tablespoon sugar
1/4 teaspoon kosher salt
1 fresh mildly hot red chile such as red jalapeño, finely chopped

Steps:

  • Pulse all ingredients in a food processor until mint is coarsely chopped.

CHILE-DUSTED ORANGES, JíCAMA, AND CUCUMBER



Chile-Dusted Oranges, Jícama, and Cucumber image

Categories     Fruit     Vegetable     No-Cook     Quick & Easy     Low/No Sugar     Orange     Cucumber     Summer     Raw     Gourmet

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 4

4 navel oranges
1 small jicama (1 lb), peeled and quartered lengthwise
1/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise
Cayenne to taste

Steps:

  • Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.
  • Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.
  • Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne.
  • Serve with remaining orange wedges.

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