Playdate Special: Our Adorable Orange Tree

Almost a year ago I was writing my first assignment for the Stanford University course on Food Writing on a three course meal with lemons that were hanging on the tree in front of the ranch we used to rent. And I remembered how bitter-sweet were those days, leaving Mountain View behind but also leaving rentals in the past.

So, now, in front of me I have oranges. Juicy, sweet, generous Sevilla oranges that abound in the backyard of my new family's home. For the first course I think about a salad dressing with oranges and curry. For the second a re-visited Paprika Chicken Breast and for the end a fruit soup composed by orange juice, peaches in conserve, coconut flakes and a dash of Greek Yogurt. The orange tones of the original source were all there as also the sweet and tangy notes in a more or less predominant note. The result of the meal were satisfied kids - all happy with the paprika notes- and happy adults. I wish I will be able to cook this meal for a long time and long life to the Sevilla orange tree!

Orange Paprika Chicken

2 tablespoons extra virgin olive oil
1 cup Greek-style yogurt
1 cup fresh orange juice
salt to taste
2 pounds skinless, boneless, and filleted chicken breasts and thighs
1/2 yellow bell peppers, finely chopped
1/2 yellow onion, finely cut
2 celery stalks, finely chopped
2 tablespoons paprika

In a bowl mix olive oil, Greek yogurt, paprika, orange juice, and salt. Immerse chicken pieces and marinate in the refrigerator for at least 2 hours.
Heat a skillet and stir-fry peppers, onion, and celery. When they start to get brown, remove chicken from the creamy marinade, reserving the marinade. Brown the chicken in the pan, then remove it to an ovenproof dish, top with reserved marinade, and bake at 350 F for 35 to 40 minutes.
Serve with white jasmine rice and garnish with a half-slice of orange.

Orange Curry Dressing

1/2 cup fresh orange juice
1 teaspoon mild curry powder
1 teaspoon hot curry powder
1 teaspoon kosher salt
2 tablespoons yogurt

Mix all ingredients and serve dressing in a small bowl. Use to season frisée or wild arugula leaves.

Tropical Cold Sweet Soup

4 cups freshly squeezed orange juice
1 large can of yellow peach halves in light syrup
dried coconut flakes
1/2 cup Greek yogurt

In a blender, mix orange juice with drained peaches. Serve very cold in ice cream cups and sprinkle with coconut and a dash of yogurt on the top.

Playdate Special: Viva la Tierra

So it's Earth Day, and to celebrate this planet we are going to do eat a big bird and decorate a mud-cake with animal crackers! So, what about a staple form a restaurant and chocolate cake from the box with some twists?

My favorite house of hamburgers has a hidden yummy treat in its menu. It is the Turkey Chili with Scallions and Cranberries. Every time I think about the indecent amount of fat and carbs I would input in my system after devouring a burger, I order this treat instead. It takes longer to be eaten and always gives me lots of comfort. So, today, I will share this easy making dish with kids and moms.

This was a very simple playdate lunch with a high success rate; all kids and grown ups ate it and some even went for second helpings. And the dessert ... was another story.

Turkey chili with mangoes

This dish can be prepared at the night before. It becomes even better because of the infusion of flavors. Also, some Tabasco or other kind of hot sauce will be a good addition when serving the dish.

1 pound ground turkey breast
1 tablespoon extra virgin olive oil
1 white onion, finely grated
Salt to taste
Ground pepper to taste
2 teaspoons ground cumin
1/2 jar (12,5 ounces) tomato basil Marinara
6 cups fresh water
2 cans (15 ounces) red kidney beans drained
1 cup finely cut dried mangoes
1 chili pepper (optional, even being the one that gives a name to the dish)
1 red bell pepper, seeded, membranes removed and chopped
Spring onions, cut in tiny circles, to garnish

In a big pot or pressure pan stir fry onions and turkey in hot olive oil. When all begin to turn golden brown add salt, pepper, cumin and pour tomato sauce and water. Add beans and mangoes and mix to combine all ingredients. Close pan and let it simmer for 40 minutes with a lid if using a normal pot. If using pressure pan, go for 25 minutes. Garnish with spring onions and rice on the side.

Second Helping: Smoky Tomato Bean Soup

This is my take on Jerry Traunfeld's Smoky Tomato Bean Soup. I rarely have great bacon on hand — I have a hard time controlling myself with bacon, so I usually have low-sodium turkey bacon in the fridge. It worked well enough here. Traunfeld's recipe calls for a hearty dose of smoked paprika, but there was none left in my spice cabinet. I substituted chipotle chile powder — much hotter, of course, but a very little goes a long way. I added just a dash and set the spice on the table for diners to add if desired. The sage brings a lovely earthy note to the soup, and a dash of liquid smoke, magic in a bottle, deepens the flavor.

Smoky Tomato Bean Soup

Adapted from Jerry Traunfeld, The Herbfarm Cookbook. Omit bacon for vegetarian version.

4 ounces bacon, preferably smoky variety, diced
1 tablespoon olive oil
1 medium onion, finely diced
3 tablespoons fresh sage leaves, chopped
3 cloves garlic, finely chopped
1/2 tablespoon chipotle chile powder
3 pounds tomatoes, peeled, seeded, and diced, or substitute 3 14.5-oz. cans diced tomatoes
2 teaspoons kosher salt (1/2 teaspoon if using canned tomatoes)
2 tablespoons fresh oregano, chopped
1 1/2 cups white beans, cooked, or one 15-oz. can, rinsed
freshly ground black pepper
1/2 teaspoon liquid smoke, or more, to taste

Cook bacon in olive oil over medium heat in large saucepan, stirring often, until it renders and begins to crisp. Pour off about half the fat. Add onion, sage, garlic, and chile powder and continue to cook until the onion softens, a few minutes longer. Stir in the tomatoes and salt, then partially cover and simmer for 30 minutes. Stir in the oregano and beans. Season with salt, pepper, and liquid smoke to taste.