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Small bites, big flavor

Mandarin oranges add flavor, essential vitamins

Posted: November 10, 2009 9:28 p.m.
Updated: November 11, 2009 4:55 a.m.
Mandarin Chicken Couscous Salad With Curry VinaigretteServes 41 10-ounce package plain couscous3 fresh mandarins, peeled and separated into segments1/2 cup dried cranberries1/4 cup pistachios, coarsely chopped1 bunch green onions, sliced, including some green top (about 1/2 cup total), dividedCurry Vinaigrette, divided (recipe below)12 ounces frozen grilled chicken strips, heated according to package directions Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.Curry Vinaigrette: In small bowl whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil. Mandarin Chicken Couscous Salad With Curry VinaigretteServes 41 10-ounce package plain couscous3 fresh mandarins, peeled and separated into segments1/2 cup dried cranberries1/4 cup pistachios, coarsely chopped1 bunch green onions, sliced, including some green top (about 1/2 cup total), dividedCurry Vinaigrette, divided (recipe below)12 ounces frozen grilled chicken strips, heated according to package directions Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.Curry Vinaigrette: In small bowl whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.
Mandarin Chicken Couscous Salad With Curry VinaigretteServes 41 10-ounce package plain couscous3 fresh mandarins, peeled and separated into segments1/2 cup dried cranberries1/4 cup pistachios, coarsely chopped1 bunch green onions, sliced, including some green top (about 1/2 cup total), dividedCurry Vinaigrette, divided (recipe below)12 ounces frozen grilled chicken strips, heated according to package directions Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.Curry Vinaigrette: In small bowl whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.
Mandarin ParfaitMakes 23 fresh mandarins, peeled and separated into segments1/4 cup sliced almonds, toasted1 6-ounce container low-fat vanilla yogurt1/2 cup granola1/3 cup seedless raspberry jam/preserves, stirred to thin consistencyIn glasses or goblets, layer ingredients in this order: segments of mandarin, almonds, yogurt, granola and jam; repeat twice.Note: To toast almonds, heat in a small nonstick skillet over medium-high heat, stirring constantly, for 3 to 5 minutes, until lightly browned and fragrant. Remove from heat, let cool. Mandarin ParfaitMakes 23 fresh mandarins, peeled and separated into segments1/4 cup sliced almonds, toasted1 6-ounce container low-fat vanilla yogurt1/2 cup granola1/3 cup seedless raspberry jam/preserves, stirred to thin consistencyIn glasses or goblets, layer ingredients in this order: segments of mandarin, almonds, yogurt, granola and jam; repeat twice.Note: To toast almonds, heat in a small nonstick skillet over medium-high heat, stirring constantly, for 3 to 5 minutes, until lightly browned and fragrant. Remove from heat, let cool.
Mandarin ParfaitMakes 23 fresh mandarins, peeled and separated into segments1/4 cup sliced almonds, toasted1 6-ounce container low-fat vanilla yogurt1/2 cup granola1/3 cup seedless raspberry jam/preserves, stirred to thin consistencyIn glasses or goblets, layer ingredients in this order: segments of mandarin, almonds, yogurt, granola and jam; repeat twice.Note: To toast almonds, heat in a small nonstick skillet over medium-high heat, stirring constantly, for 3 to 5 minutes, until lightly browned and fragrant. Remove from heat, let cool.
Grilled Shrimp and Mandarin Black Bean SaladServes 42 15-ounce cans black beans, rinsed and drained3 fresh mandarins, peeled and separated into segments1/2 each sweet red and yellow bell peppers, seeded and sliced1/2 small red onion, thinly sliced Spicy Vinaigrette (recipe below)4 cups baby greens or butter lettuce leaves1 pound medium shrimp, peeled and grilled or broiledFresh cilantro sprigs, for garnishIn large bowl, gently toss beans, mandarins, peppers and onion with Spicy Vinaigrette. Line four dinner plates with greens and portion salad onto each plate. Top each salad with grilled shrimp, garnish with cilantro. Serve immediately.Spicy Vinaigrette: In small bowl, whisk together 2 tablespoons fresh mandarin juice or cider vinegar, 1 teaspoon chili powder, 1/2 teaspoon each ground cumin, sugar and salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup canola or other vegetable oil and 1/4 cup chopped fresh cilantro. Grilled Shrimp and Mandarin Black Bean SaladServes 42 15-ounce cans black beans, rinsed and drained3 fresh mandarins, peeled and separated into segments1/2 each sweet red and yellow bell peppers, seeded and sliced1/2 small red onion, thinly sliced Spicy Vinaigrette (recipe below)4 cups baby greens or butter lettuce leaves1 pound medium shrimp, peeled and grilled or broiledFresh cilantro sprigs, for garnishIn large bowl, gently toss beans, mandarins, peppers and onion with Spicy Vinaigrette. Line four dinner plates with greens and portion salad onto each plate. Top each salad with grilled shrimp, garnish with cilantro. Serve immediately.Spicy Vinaigrette: In small bowl, whisk together 2 tablespoons fresh mandarin juice or cider vinegar, 1 teaspoon chili powder, 1/2 teaspoon each ground cumin, sugar and salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup canola or other vegetable oil and 1/4 cup chopped fresh cilantro.
Grilled Shrimp and Mandarin Black Bean SaladServes 42 15-ounce cans black beans, rinsed and drained3 fresh mandarins, peeled and separated into segments1/2 each sweet red and yellow bell peppers, seeded and sliced1/2 small red onion, thinly sliced Spicy Vinaigrette (recipe below)4 cups baby greens or butter lettuce leaves1 pound medium shrimp, peeled and grilled or broiledFresh cilantro sprigs, for garnishIn large bowl, gently toss beans, mandarins, peppers and onion with Spicy Vinaigrette. Line four dinner plates with greens and portion salad onto each plate. Top each salad with grilled shrimp, garnish with cilantro. Serve immediately.Spicy Vinaigrette: In small bowl, whisk together 2 tablespoons fresh mandarin juice or cider vinegar, 1 teaspoon chili powder, 1/2 teaspoon each ground cumin, sugar and salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup canola or other vegetable oil and 1/4 cup chopped fresh cilantro.
Ginger Mandarin BitesMakes about 44 pieces4 fresh mandarins, peeled and separated into segments8 ounces spreadable cream cheese1/4 cup sugar1/3 cup minced crystallized gingerFresh mandarin peel, thinly sliced, for garnishIn small bowl, stir together cream cheese, ginger and sugar. Spread about 1 1/2 teaspoons cream cheese mixture on each mandarin segment; arrange on a serving plate. Garnish with mandarin peel. Ginger Mandarin BitesMakes about 44 pieces4 fresh mandarins, peeled and separated into segments8 ounces spreadable cream cheese1/4 cup sugar1/3 cup minced crystallized gingerFresh mandarin peel, thinly sliced, for garnishIn small bowl, stir together cream cheese, ginger and sugar. Spread about 1 1/2 teaspoons cream cheese mixture on each mandarin segment; arrange on a serving plate. Garnish with mandarin peel.
Ginger Mandarin BitesMakes about 44 pieces4 fresh mandarins, peeled and separated into segments8 ounces spreadable cream cheese1/4 cup sugar1/3 cup minced crystallized gingerFresh mandarin peel, thinly sliced, for garnishIn small bowl, stir together cream cheese, ginger and sugar. Spread about 1 1/2 teaspoons cream cheese mixture on each mandarin segment; arrange on a serving plate. Garnish with mandarin peel.
Californian mandarins Californian mandarins
Californian mandarins
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On-the-go families need easy ways to make healthy eating part of the everyday routine. There's a little fruit that can do just that.

California mandarins are a cross between a sweet orange and a Chinese mandarin, and are harvested from mid-October through April. Sweet, seedless and easy to peel, mandarins offer a variety of nutrients per serving, including fiber, potassium, protein, calcium, vitamin C and folate. A single serving of mandarins (2 whole) has only 80 calories and provides nearly 300 percent of the recommended daily value of vitamin C.

California mandarins are great for snacking, but the pint-sized fruit can also be a tasty and healthy addition to simple, everyday meals. Incorporating mandarins into beverages, salads or yogurt snacks boosts nutritional value and brings the sweet, citrusy taste of summer during the winter months. Try these quick and easy recipes and make mandarins part of your family's nutrition routine.

For more information, visit www.cutiescitrus.com.

Snacking
n Select a mandarin that is firm and heavy for its size. Make sure that it doesn't have soft spots or wrinkled skin. Check
its scent - it should smell good, not rotten or fermented.

n
Mandarins make a great midday snack. The compact, easy-to-peel treats can reinvigorate you during that all day meeting or be the perfect fuel for an after-school soccer practice.

n
Mandarins make a great travel companion. Easy to eat and pack, mandarins will curb hunger during long car rides or unexpected flight delays.

n
Keep a bowl of colorful mandarins and other fruit at eye-level in the kitchen to easily persuade snackers to select a healthier option.

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