I revisited my "Chipotle-Orange Glaze" recipe today... it's been a work in progress. Click here to see version #2; it was not much of a success. (Version #1 was not blog-worthy). As for today.....ahhhh, the sweet (and spicy) taste of success! Yay, I am so excited to share this new recipe with you. It is everything I hoped for and more. Am I doing a good job of selling this recipe on you? Here is a photo to tempt you.
Is your mouth watering yet? Here's the recipe:
Chipotle-Orange Tempeh with Cilantro-Orange Rice
1 cup basmati rice
1 3/4 cups water
dash of salt (optional)
1 naval orange for juice and zest
2 to 3 tablespoons fresh cilantro, finely chopped
2 tablespoons light brown sugar, packed
2 tablespoons soy sauce
1 to 1/2 tablespoons chipotle in adobo, finely diced **
3/4 cup orange marmalade
1 8-ounce package of tempeh **
4 to 5 teaspoons extra virgin olive oil
For the Cilantro-Orange Rice:
In a medium-sized pot, bring 1 3/4 cups water to a boil. Add a dash of salt and the rice; return to a boil. Cover with a lid, reduce heat to lowest setting, and cook (covered) for 20 minutes. Remove the zest of the orange with a fine grater, such as a Microplane grater. (Reserve the remainder of the orange for the glaze). When rice is done cooking, add the orange zest and chopped cilantro; stir with a fork to combine and fluff.
For the glaze:
In a bowl, combine the juice of the orange (my orange yielded 1/3 cup juice but more would be fine), the brown sugar, soy sauce, chipotle, and orange marmalade. Stir to combine; set aside.
For the Tempeh:
Cut the tempeh into bite-sized pieces. I actually cut each tempeh piece in half so that each piece was thinner. Heat approximately 3 teaspoons oil in a skillet. Add the pieces of tempeh to the hot oil in the skillet in a single layer and fry for 4 to 5 minutes until golden brown. My skillet got rather dry, so while the first side was browning, I brushed the top sides of the tempeh with more olive oil with a pastry brush. Turn the pieces of tempeh and cook the second side until similarly golden brown. I probably would have had a better time browning the tempeh if I would have been more generous with the olive oil, but I was trying to keep the fat down. Once the tempeh is nicely golden brown on both sides, add the glaze. I let the sauce bubble way for about five minutes and it reduced to a nice syrupy consistency. Serve the glazed tempeh and sauce over the Cilantro-Orange Rice. Yum!
|Ready for a close up!|
|The aroma is great when the orange zest and chopped cilantro meets the hot rice...|
|A taste for the cook...|