Quick and Easy Banana/Orange Becky

Quick and Easy Banana/Orange Becky

(America)

                                                                                                                      Prep time - 3 minutes

                                                                                                                      Cook time - 0

                                                                                                                      Total time -  3 minutes

This is a smoothie I came up with combining two of my granddaughter's favourite things bananas and orange juice.

Ingredients

1/2 cup orange juice
1/4 cup plain yogurt
1 teaspoon real vanilla extract
1/4 cup sugar
2 ripe bananas, peeled
3 cups ice

Preparation

blend the smoothie:

Combine the first 4 ingredients in the container of the blender, cover and blend on high speed until the yogurt is thoroughly combined and the sugar is totally dissolved, about 15 or 20 seconds.  Remove the cover add the bananas and the ice replace the cover and process until the ice is finely crushed.

service:

Pour into two chilled glasses, add straws and enjoy!

Spicy Orange Shrimp

Spicy Orange Shrimp

serves 4

(China)

This is a delicious treatment for shrimp, in adding the chile paste with garlic remember that Sambal Oelek is very spicy and that individuals can always add more if they like more heat but you can’t take the heat away once it’s there.  One trick to use is to use 4 packages of Ramen  noodles as the noodle base.

Ingredients

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/2 cup fresh orange juice
Zest of 1 orange
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
¼ to 1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Cooked rice or noodles

Preparation

1.  Place the shrimp in a large (1 gallon) re-sealable plastic bag.  Sprinkle the cornstarch over the shrimp and gently massage to insure all the shrimp is coated. Set aside.

2.  In a 1 cup measuring cup combine the orange juice, orange zest, soy sauce, honey, vinegar, and chile paste, whisk to combine; set aside.

3.  In a large, nonstick sauté pan heat canola oil over medium-high heat.  Add minced ginger and garlic to pan and stir-fry for until fragrant, about 15 seconds. Add the shrimp mixture; stir-fry for 3 minutes. Add the orange juice mixture and onions and cook, stirring frequently, until sauce thickens and shrimp are pink, 2 minutes. Serve immediately over Jasmine rice or noodles.