I absolutely LOVE this recipe. I could eat this carrot orange loaf every day. I created it for my Cafe but have started making it at home on my days off because my kids can’t get enough of it and I love it because it’s LOADED with carrots. Win win.
If you want it for breakfast it’s AWESOME just sprinkled with brown sugar, BUT if you want to make it more of a dessert (suggestion: serve it warm with vanilla ice-cream!!!), just mix some icing sugar with fresh squeezed orange juice until it’s a thick spreadable texture and lather the top of the loaf with it once cooled. Then top with crushed pecans if you want the nuts! Soooooo good!!!
INGREDIENTS (makes one loaf)
2 cups packed shredded carrot (at home I use a hand-held blender. At work I just grate the carrot on a cheese grater!).
1 large orange (all zest and juice used) (reserve a little orange juice if making the icing sugar glaze)
1/2 cup milk
1/2 cup canola oil + more for coating loaf tin
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar (+ more for topping loaf)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 cups flour
1/2 cup (or as much as you like!) pecans
optional: 1/2 tsp almond extract
optional: powdered sugar
In a large mixing bowl combine orange zest and juice, carrot, egg, milk, oil, vanilla and sugars. Mix well.
In a separate bowl mix together cinnamon, baking soda and powder, salt and flour.
Mix wet and dry ingredients.
Pour mixture into a WELL OILED loaf tin.
Preheat oven to 325 degrees.
If NOT using icing sugar glaze, top with crushed pecans and sprinkle a generous amount of brown sugar on top.
Bake for 65 – 80 minutes and allow to cool for at least 30 minutes before serving.
(If glazing, combine orange juice with about a 1/2 cup of icing sugar to desired consistency and spread over cooled loaf. Add crushed pecans immediately before glaze hardens).
I love coming up with/using marinades for chicken and pork. It’s a chance to experiment with new flavours and try out spice combinations. It is extremely rare that I come up with something I don’t like, and once in a while I come up with something that becomes a family favourite. The following recipe has become just that. I’ve used it about a half a dozen times this summer already. Partly because I always have these ingredients on hand and it’s SO quick and easy, and partly because my kids love it as much as I do. It’s a wonderful and extremely versatile summer dish.
INGREDIENTS (for 8 – 10 boneless, skinless chicken thighs or 4 – 6 chicken breasts or pork cutlets)
1 Tbsp garlic – minced
1 tsp olive oil
1 Tbsp ginger – minced
1 tsp dijon mustard (or you could use mustard powder if you don’t have dijon)
1 Tbsp soy sauce
1 Tbsp orange juice – fresh squeezed (or 100% orange juice from a container but fresh is better)
2 tsp honey
2 tsp brown sugar
1/8 tsp red pepper flakes
1/8 tsp fresh pepper
1/2 tsp salt (don’t add this until right before cooking!)
Mix all the ingredients (except the salt) together in a bowl and pour over chicken (or pork).
Let marinate for at least 4 hours or up to 2 days. Right before grilling on BBQ (or you could cook these in a pan on the stove as well) season both sides of the meat with salt NOTE: the reason I don’t add the salt ahead of time is because salt draws moisture out of food. I want the chicken to be as juicy as possible
Cook chicken about 4 minutes per side on 450 degree heat or until just cooked through
Serve this dish with your favourite salad, veggies, or anything else you can think of!
I served the chicken with caesar salad, corn on the cob and twice baked potatoes (: