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Light Orange Beef and Broccoli , Citrus Glazed Pork Chops, and Grapefruit Poppy Seed Crispy Waffles

March is here, which means citrus season is in full swing. We can’t get enough grapefruit, sumo oranges, and clementines this time of year. Good thing we have three recipes that use some of those gorgeous fruits in some bright and tangy recipes. We have you covered with a weeknight beef stir fry, a savory marinade and glaze for pork chops, and a waffle recipe for a fancy brunch or breakfast for dinner. As long as citrus is here, we are taking full advantage.

Light Orange Beef and Broccoli: Pinch of Yum

A weeknight stir fry is a great recipe to have in your back pocket. Knowing you can make orange beef and broccoli in a few steps goes a long way in preventing takeout or a bowl of cereal. (Although if you do, we get it.) This recipe has only a few steps yet gives that punch of orange and savory beef that might just put a smile on your face.


  • Use low sodium soy sauce if you’re watching salt. We used it and didn’t notice a difference.

  • Kate used sirloin (which was less expensive at the market than flank steak) and was successful.

  • Betsy found this recipe very family friendly. The orange was sweet enough for the kids to enjoy while packing in the veggies with the broccoli.

Citrus Glazed Pork Chops: Renee Nicole’s Kitchen

Pork chops are another one of those weeknight stalwarts. Chops cook up quickly and we can often find them on sale at the grocery store. We liven them up with a citrus marinade and glaze of orange, lime, soy sauce and ginger.


  • Make sure to reduce the glaze by at least half. Any less and it may run off the chop.

  • We think this would be even more delicious once we are grilling outside.

Grapefruit Poppy Seed Crispy Waffles: A Cozy Kitchen

Waffles and grapefruit may seem like an unlikely pair but they match deliciously in this recipe. The waffles are extra light from whipped egg white, crispy because of cornstarch, and have little pops of crunch from poppy seeds. Top with grapefruit segments and you have a special breakfast for dinner or brunch.


  • Sadly, this is not a one-bowl recipe. Plan for a little extra time for whipping the egg whites and making the waffles.

  • The waffles froze very well. Make a batch (or double it) and freeze any extras. Enjoy your extra effort on a rushed Tuesday morning and feel very pleased with yourself.

  • Some plain yogurt on the side or drizzled on top was welcome.

From the Smorgasbord:
  • Kate reviewed Aperitif by Rebekah Peppler. A lovely little cocktail book with recipes for low alcohol cocktails using French liqueurs and spirits, meant to be drank with snacks before (or in replacement of) dinner. Peppler’s writing is clear - the directions for cocktails are spot on- but also transports you to her life in France. A worthwhile book if you’re interested in cocktail making or drinks that are delicious yet easy on the alcohol.

  • Betsy has been backyard mushroom farming. She has a bumper crop of King Strophoria or wine cap mushrooms this year. Her plan is to make NomNom Paleo’s  Magic Mushroom Powder.

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