Orange and Olive Salad

Michelle shared an Orange and Olive Salad in the South Arm Older Adults Cooking Club.

This beautiful Orange and Olive Salad is pleasing to the eyes. Michelle recommended to use good olives like Kalamata for better flavour.

Ingredients

• 4 small or 3 medium oranges
• 1 small red onion
• 2 tablespoons orange juice
• 1 teaspoon red wine vinegar
• salt and pepper to taste
• 2 tablespoons olive oil
• small black olives, pitted, 4 to 5 per person or larger olives, can be coarsely chopped if desired

Source: The Art of Simple Food by Alice Waters

Serves 4

Orange Beef Stir Fry

Marian also prepared another stir fry dish for the South Arm Cooking Club for Seniors. It is an Orange Beef Stir Fry.

This citrus beef stir fry is also another west meets east recipe. The use of oranges in stir fry is not very Chinesey.

Ingredients

• 2 cups slice flank steak
• 1 tablespoon sesame oil
• orange segments from 2 oranges
• 2 green onions, cut into 1-inch length
• 1 tablespoon cornstarch
• sesame seeds (optional)

Marinates

• 3/4 cup freshly squeezed orange juice
• 2 tablespoon soy sauce
• 2 teaspoons ginger powder
• 2 teaspoons garlic powder
• 1/4 teaspoons ground pepper

Source: Marian

Serves 4

Carrot Orange Loaf

For dessert, Marian prepared a Carrot Orange Loaf for the South Arm Cooking Club for Seniors.

The Carrot Orange Loaf is moist and perfumed with orange and cinnamon. A great ending for a meal. They are great for breakfast or snack and made a great lunch box treat.

Ingredients

• 1/2 cup vegetable oil
• 1 cup sugar
• 1 large egg
• 1 cup finely shredded carrot
• 1 teaspoon finely grated orange zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon table salt

Source: unknown via Marian

Yield 1 loaf

Cranberry Orange Trifle

This Cranberry Orange Trifle is the dessert for the South Arm Cooking Club for seniors celebratory lunch. Stella decorated the dining tables with such festivities that adds the holiday mood to the meal.

This Cranberry-Orange Trifle recipe is adapted from Cooking Light. According to Cooking Light, the cranberries and custard can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.

Ingredients

Cranberries:

• 3/4 cup sugar
• 1 cup orange juice
• 1 (12-ounce) package fresh cranberries

Custard:

• 1/2 cup sugar
• 5 tablespoons constarch
• 2 1/2 cups 2% reduced-fat milk
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Remaining Ingredients:

• 1 (10.75-ounce) loaf pound cake (such as Sara Lee)
• 1 cup whipping cream
• 1 teaspoon orange rind

June, Christina and Chris work on this Cranberry Orange Trifle recipe which serves 12.

Orange Poached Pears

For dessert, Minoo prepared Orange Poached Pears.  This dessert is best served chilled.  You may served the Orange Poached Pears with some vanilla ice-cream, leave out the syrups.  The pears can be cut into smaller pieces and serve with your favourite yogurt along with some granolas for breakfast.

This Orange Poached Pears recipe serves 6.

Ingredients

• 2 cups orange juice (we used freshly squeezed orange juice)
• 2 cups water
• 1/2 cup granulated sugar
• zest of 1 orange, cut in strips
• 3 whole cloves
• 1 cinnamon stick
• 6 ripe but firm pears, peeled, cored, and quartered lengthwise