Uechi-Ryu.com

Discussion Area
It is currently Wed Apr 23, 2014 11:48 am

All times are UTC




Post new topic Reply to topic  [ 12 posts ] 
Author Message
PostPosted: Wed Feb 08, 2006 1:59 pm 
Offline
User avatar

Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Reprinted from www.sunkist.com

Oranges

Oranges supply 80 fat-free calories packed with energizing carbohydrates that fuel energy levels.

One orange supplies a healthy dose of Vitamin C, which plays an important role in cancer prevention, healthy blood circulation and wound healing.

Oranges are a good source of the crucial B-vitamin folate, which is essential in preventing birth defects and fighting heart disease.

Oranges provide more than seven percent of the Daily Value for potassium, which is needed for proper fluid balance.

Oranges contain an array of phytochemicals, which help fight age-related diseases.

Ranked No. 1 on nutrition among five popular fruits (apples, bananas, grapes and pears), oranges are among the healthiest items in the produce section that provide valuable health benefits.

Oranges are one of Mother Nature's best super foods, packed with an unbelievable array of disease-fighting nutrients, all tucked neatly beneath the peel.

Oranges, as well as other fruits, contain a water-soluble fiber called pectin. Studies show that pectin helps reduce blood cholesterol levels. This may explain why individuals who eat several servings daily of fruits, such as oranges, and vegetables have a lower risk for heart disease.

Studies show that pectin suppresses hunger levels up to four hours after eating.

Oranges provide antioxidants, which help protect the skin from free-radical damage known to cause signs of aging.

Oranges are loaded with disease "phyt-ing" phytochemicals. These substances, such as flavonoids, which are found in oranges, act as antioxidants and may protect against heart disease. According to a Finnish study, women with the greatest intake of flavonoids had half the risk of dying from heart disease compared to women in the study with the lowest intake.

*******

Next time you heading off to a tourney, grab a couple of oranges, slice em up, thrown them in a plastic bag and vi-ola, an instant healthy snack to munch on during the day, an energy boost before sparing, and an awesome form of nutrition!!! Best of all - they taste good!!!

(Just be careful not to get the juice on your gi!!) :D


Top
 Profile  
 
 Post subject:
PostPosted: Wed Feb 08, 2006 10:52 pm 
Offline
User avatar

Joined: Fri Nov 04, 2005 4:54 pm
Posts: 1205
..I've got 5 of those blasted citrus spawners on my property...
They are so productive that they produce YEAR-ROUND, and they drop fruit I mean everywhere...
On my driveway, in my garden, on my car...
I mean, don't get me wrong, I LOVE grapefruit, tangerines, oranges, lemons etc..I just don't like slipping on them, having to pick up excess fruit and tossing them everyday into the mulch bin, strangers feeling it's totally ok to walk 300 feet down my private driveway, turn a corner and help themselves to an orange, and lastly, having an vast ocean of squirrels peeling them and then proceeding to toss the peelings at me when I am working or sipping lemonade outside.

Ingrates...!

:splat: :bad-words:

_________________
There's a bit of Metablade in all of us.


Top
 Profile  
 
 Post subject:
PostPosted: Wed Feb 08, 2006 11:00 pm 
Offline
User avatar

Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Meta ....sounds like a great excuse to have a neighbour breakfast party. Get a couple of folks to buy the champagne, put on a big bucket of coffee, someone can bring the eggs, another the bacon (Canadian of course!!!) :mrgreen: and you supply the oranges. Flip on the bbq, let everyone squeeze their own oranges and have a lovely neighbourhood get together... :)

If your life is full of lemons you make lemonade. If your life is full of oranges... :wink:


Top
 Profile  
 
 Post subject:
PostPosted: Wed Feb 08, 2006 11:31 pm 
Offline
User avatar

Joined: Fri Nov 04, 2005 4:54 pm
Posts: 1205
Mary S wrote:
Flip on the bbq,


Flip? On? BBQ?
:?:

These, my friend, are words that should not, I repeat should NOT be used in the same sentence!
:lol:

It's mesquite charcoal for me or nothing at all!

I used to use a cast iron tall Hibachi, but now I use this:

http://www.usiw.org/fire-pits/all-fire- ... e-pit.html

_________________
There's a bit of Metablade in all of us.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Feb 09, 2006 2:49 pm 
Offline
User avatar

Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
That's very swanky!!!

Wish I lived in "orange country"!!!!!


Top
 Profile  
 
 Post subject:
PostPosted: Fri Feb 10, 2006 8:25 pm 
Offline
User avatar

Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Orange Spicy Veg Stir-fry
By The Canadian Press

Ginger, hoisin sauce and red chilies give this stir-fry a spicy edge.
The oranges add a sweet and zesty finish.


2 oranges
10 ml (2 tsp) canola oil
1 onion, halved and thinly sliced
2 carrots, julienned
500 ml (2 cups) chopped cabbage
1 sweet red pepper, cut into 2.5-cm (1-inch) pieces
375 ml (1 1/2 cups) bean sprouts
1 ml ( 1/4 tsp) crushed red chili peppers
1 ml ( 1/4 tsp) ground ginger
500 ml (2 cups) fresh spinach, washed and stemmed
15 ml (1 tbsp) cornstarch
180 ml ( 3/4 cup) orange juice
30 ml (2 tbsp) low-sodium soy sauce
15 ml (1 tbsp) hoisin sauce
500 ml (2 cups) cooked short-grain brown rice
15 ml (1 tbsp) toasted sesame seeds for garnish, optional
15 ml (1 tbsp) crystallized ginger for garnish, optional

Peel and section oranges. Set aside.

In a wok or large skillet over medium-high heat, heat oil; saute onion,
carrots and cabbage until cabbage is wilted, about 2 minutes. Add red
pepper, sprouts, chili pepper, ginger and spinach; cover and cook for 2
minutes.

In a small bowl, combine cornstarch, orange juice, soy sauce and hoisin
sauce. Pour over vegetables and stir-fry for 1 minute. Add orange
sections and heat through.

Serve hot over rice. Garnish with toasted sesame seeds and crystallized
ginger, if desired.

Makes 4 servings.


Top
 Profile  
 
 Post subject:
PostPosted: Fri Feb 10, 2006 9:13 pm 
Offline
User avatar

Joined: Fri Nov 04, 2005 4:54 pm
Posts: 1205
Meta: This is indeed a tasty recipe.
If you follow this recipe, however, it will be a culinary mess and a high crime against ALL human cuisine.
:lol:
Please allow me to add some comments for proper cooking method which will allow it to be edible.
:)

Mary S wrote:


Orange Spicy Veg Stir-fry
By MetaBlade and The Canadian Press, and lots of other Asian people.

2 MANDARIN oranges (CANNED IS OK) OR FRESH SATSUMA TANGERINES
(3 tsp) OLIVE OR RICE oil
1 BROWN onion, halved and thinly sliced
1 LEEK SLICED THIN INTO STRIPS, AND THEN CUT THE STRIPS IN HALF DIAGONALLY.
1 CUP OF SNOW OR SUGAR PEAS
2 carrots, SLICED THIN INTO STRIPS, AND THEN CUT THE STRIPS IN HALF DIAGONALLY.
(2 cups) chopped cabbage
1 sweet red pepper, cut into 2.5-cm (1-inch) pieces
( 1/4 tsp) crushed red chili peppers
( 1/4 tsp) FRESH, CHOPPED ginger
(2 cups) fresh spinach, washed and LEAVE STEMS ON! (GOOD FLAVOR AND NUTRITION!)
(1 tbsp) POTATO STARCH
( 3/4 cup) orange juice
(2 tbsp) low-sodium soy sauce YUCKY!
FOR BEST TASTE, USE REAL SOY-SAUCE.
(1 tbsp) hoisin sauce
(2 cups) cooked short-grain WHITE rice
(1 tbsp) toasted sesame seeds for garnish, optional
CRYSTALLIZED GINGER GARNISH REMOVED.
EWWW!
:p
Peel and section oranges. Set aside.

In a wok or large skillet over HIGHEST heat, HEAT WOK FIRST, THEN heat oil; sauté onion AND LEEK UNTIL THEY TURN CLEAR.
REDUCE TO MEDIUM HIGH HEAT.
NEXT ADD GINGER
carrots, SNOW PEAS and cabbage until cabbage is wilted, about 2 minutes. Add red
pepper, chili pepper, and spinach; cover and cook for 1.5 minutes.
REDUCE TO MEDIUM HEAT.
STIR CONSTANTLY.
IN A SMALL BOWL, ADD POTATO STARCH, THEN MIX WITH WATER UNTIL FULLY DISSOLVED. (NO LUMPS)
In THE SAME small bowl, combine POTATO STARCH, orange juice, soy sauce and hoisin
sauce. Pour over vegetables, REDUCE HEAT TO MEDIUM-LOW, and stir-fry for 1 minute. Add orange
sections.

Serve hot over WHITE rice. Garnish with toasted sesame seeds if desired.

Makes 4 servings.


Enjoy!

_________________
There's a bit of Metablade in all of us.


Top
 Profile  
 
 Post subject:
PostPosted: Sat Feb 11, 2006 12:02 pm 
Offline

Joined: Wed Jul 09, 2003 12:20 pm
Posts: 2117
Location: Virginia
-Metablade- wrote:
..and lastly, having an vast ocean of squirrels peeling them and then proceeding to toss the peelings at me when I am working or sipping lemonade outside.

Ingrates...!

:splat: :bad-words:


I have an answer to that problem my friend......

Image

Just don't let the neighbors see you fireing your air rifle :)


Top
 Profile  
 
 Post subject:
PostPosted: Sat Feb 11, 2006 3:01 pm 
Offline
User avatar

Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
My ex's neighbour used to have problems with crows doing their business all over his deck (another neighbour would feed them) and one day the bb gun came out. We had a bbq later in the day and I was told we'd be eating crow for dinner. 8)


Top
 Profile  
 
 Post subject:
PostPosted: Mon Feb 13, 2006 3:03 pm 
Offline
User avatar

Joined: Fri Nov 04, 2005 4:54 pm
Posts: 1205
Image

MMMmmmmMMm 'Dat 'dere's some GOOD 'EATIN'!!!!
:lol:

_________________
There's a bit of Metablade in all of us.


Top
 Profile  
 
PostPosted: Tue Feb 21, 2006 3:52 am 
Offline
User avatar

Joined: Tue Aug 13, 2002 6:01 am
Posts: 1776
Location: State of Confusion
Oneof my best friends is a good old country boy and enjoys all the squirrels on his property ......in a stew. Recipe to follow:

Squirrel or Rabbit Stew

Ingredients:
1/2 cup of vinegar
1 tsp. of mixed spices
1 small diced onion
a few celery leaves
2 diced carrots
2 diced onions
salt and pepper to taste.
(A little good wine, optional).



Directions:
Dress game. To take away the too-wild taste of rabbits soak them overnight in salt water in proportion of 1/2 tsp salt to 1 qt. water. Rabbits may be cut up, covered with brine, annd kept in a cool place several days. Rabbit started this way is extremely tender and has a fine flavor. Directions for stew: Cut in pieces for serving. Put in saucepan with 1/2 cup of vinegar, 1 tsp. mixed spices, 1 small diced onion and a few celery leaves. Cover with water. Let stand 2-3 hrs. Drain. Place in roaster. Brown in moderate oven (375o F.). Add salt and pepper to taste. Add 2 diced onions, and 2 diced carrots. Cover with water, and cook slowly until tender. Thicken broth until consistency of thick cream. Serve with watercress or chickory saladd. Fried hominy may be served with stewed rabbit. Betty Owens, Springville, Indiana

I have had his stew (a different recipe) and it was quite tasty.

Vicki

_________________
"Cry in the dojo, laugh in the battlefield"


Top
 Profile  
 
 Post subject:
PostPosted: Tue Feb 21, 2006 3:18 pm 
Offline
User avatar

Joined: Fri Nov 04, 2005 4:54 pm
Posts: 1205
Possum pot pie anyone?

http://members.tripod.com/~w3lap/possum_cook_book.htm

_________________
There's a bit of Metablade in all of us.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 12 posts ] 

All times are UTC


Who is online

Users browsing this forum: Exabot [Bot] and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
Powered by phpBB® Forum Software © phpBB Group