Spice of the Month: Orange Peel

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner

Technically more of an herb than a spice, orange peel (called orange zest when used fresh) has a complex flavor that is sweet, bitter, aromatic, astringent, and fruity all at the same time. It goes equally well in sweet and savory dishes and pairs very well with strong resinous herbs, like rosemary. I really enjoy the uniqueness of orange peel. I hope that you will too!
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Sweet & Spicy Orange Sauce

• 2 tsp dried orange peel
• 2 tsp onion powder
• 2 Tbsp neutral oil (I used sunflower.)
• 2 Tbsp soy sauce
• 3 Tbsp orange juice
• 1/2 Tbsp hot sauce
• 1/3 cup brown sugar, tightly packed
• 1/4 cup tomato paste
• 1/2 cup hot water
• 2 pounds frozen breaded chicken tenders or 2 pounds cubed tofu, dredged in cornstarch

Preheat your oven according to package directions for the chicken tenders, or to 375F for the cubed tofu. Cook the tenders according to package directions, or the tofu for 15-18 minutes until lightly browned. While the protein is cooking, combine all remaining ingredients in a small saucepan on the stove top over medium heat. Whisk thoroughly and bring to a simmer. Cook covered for about 10 minutes, whisking occasionally. When the protein is ready, remove the sauce from the heat and set it to one side. If using tenders, carefully chop them into approximately one inch pieces while still hot. Put the tofu or tenders in a heat safe bowl and pour the sauce over the top. Toss until evenly coated. Serve over rice. (This recipe also makes an excellent dipping sauce for pretty much anything. I like it with tots or fries.)

Orange Chocolate Bread

• 1/2 cup softened butter
• 1 cup sugar
• 2 eggs
• 1 tsp orange peel
• 2 Tbsp orange juice
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1/2 cup milk
• 1/2 cup chocolate chips

Preheat oven to 350. Cream butter and sugar until smooth and fluffy. Beat in eggs and orange juice. Combine dry ingredients in a separate bowl and add slowly to butter mixture, alternating with milk. Fold in chocolate chips and pour batter into a greased loaf pan. Bake for 40-45 minutes, until a butter knife or toothpick comes out clean. Cool in the pan for 15-20 minutes, then tip onto a rack to continue cooling, loosening with a knife of small spatula if needed. Enjoy!