ingredients
5 seedless oranges (naval's or blood orange)
2 T chopped crystallized ginger
1/3 c granulated sugar
8-10 mint leaves, very thinly sliced
method
finely grade the zest from one orange to get 2 teaspoons zest. cut the tops and bottoms off each orange, being sure to cut into some of the flesh; reserve the tops and bottoms. cut the peel off the sides, exposing the flesh by cutting under the pithy membrane. discard the peels cut from the sides. cut each orange in half vertically, trim out the pithy core, and then slice each piece crosswise into 1/4 inch half moons. arrange the slices on a large, shallow serving dish or deep platter. combine the zest and crystallized ginger on a cutting board and chop them together until they're well mixed. scatter the ginger and zest evenly over the oranges.
put 2 tables spoons water in a small, heavy saucepan and pour the sugar on top. bring to a boil over high heat, lower the heat to medium high, and boil without stirring until the syrup has turned a deep medium brown, 5-8 minutes. watch the pan carefully during the last few minutes, as the caramel goes quickly from brown to burnt. using heavy pot holder to hold the pan, immediately drizzle the caramel over the oranges, getting a bit of caramel on each slice. scatter the mint over the oranges. squeeze the juice from the reserved ends of the oranges over all. serves 4 to 6.
note: if you forget and toss the tops and bottoms, use 2 tablespoons orange juice.
thoughts
light dish. as stated in the methods, the sugar goes from not brown to brown very quickly, so watch it towards the end. although, we'd totally just recommend watching the whole thing because it bubbles and it is amazing. we forgot the mint, but the dish was still good, and it made megan happy.
cheryl's chicken with rice
ingredients
1 c raw rice
1 1/3 c milk
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
method
combine above. add 1 teaspoon thyme, scant 1/4 tsp. crumbled basil, 1/2 tsp. pepper, 1 tsp. parsley flakes. mix well. can add can of mushrooms. grease 9x13 pan. pour mixture in. place raw breasts over top. bake at 350 degrees for 1 1/2 hours. pour milk in if it looks dry.
thoughts
one change we made (at megan's suggestion) and really liked was the substitution of broccoli for the mushrooms--the fresh ones, not the cream soup. the flavors of this dish were light and delicious and the chicken was amazingly moist. the dish was a bit dry, but in the discussion we just had, we realized the "pour milk in" might have referred to additional milk, rather than that indicated in the ingredients. "deliciously simple" -czako (and then she hit herself in the face).
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