Mad for Mandarinquats : a punch of Citrus and nutrients

Hi! Its been a while since I blogged and share some tasty new food finds from my shopping sprees. Today it’s a fruit I found called the Mandarinquat. A hybrid fruit cross between a mandarin and a kumquaut is short seasoned, January through March only. Sorry we are getting to the finish line but Frieda’s on Amazon may ship some to you. Originally they were cultivated in Southeast Asia now California in the citrus belt. I used to love the original kumquat around the holidays, in specialty food stores you could buy them candied. This fruit, the Mandarinquat, with tangerine notes, has a sweet and edible peel. I had to eat a couple from the bag to be convinced that this was blog worthy and it sure is!They are high in Vitamin C , Beta Carotene, Lutein and Zeazanthin, an antioxidant found in foods like salmon, carrots, orange vegetables and citrus fruits . The only drawback? Seeds which must be spooned out. Here is a twist on a salad made with sliced “quats” red onion, walnuts and kale (or any other choice of greens). A honey mustard dressing compliments this salad with citrus notes.I also sliced them and added them to Mahi Mahi, a fish I was baking up and it was delicious with coconut oil, scallions and honey. Everyone was on board in my house to eat fish! The fruit gets soft and caramelized with the fish baking.. a yum moment. Or just slice and eat. Just remember to take the seeds out. Get 71% RDA of your Vitamin C in about 2 Mandarinquats or (100 grams ), so not bad in order to get increased immunity, collagen production for good skin and great antioxidant protection too.My Citrusy Salad2 Mandarinquats sliced (seeds removed)
2 cups of assorted greens (kale, spinach, romaine)
1/4 cup walnuts
a few slices red onion
a handful of golden raisins
Mix together with a honey mustard dressing.Note: add some zest from a orange or mandarinquat into the salad dressing.

Roasted Apple “bacon”

We are in Apple heaven now, October and November and pies are all around us. Dietitians and nutritionists promote the apple as a super food with a lot of great nutrients in every bite. Fiber stays the same, enduring baking and roasting. I brought 6 lbs of apples in my luggage back from Connecticut and used Macouns and Cortlands, but any type will do. So what do they taste like roasted? Real apple taste and crispy like well bacon ?When we bake a pie, lots of the real good stuff gets left behind..like the peels! They contain both soluble and insoluble fiber and a antioxidant called triterpenoids, which kills cancer cells in the colon and the breast. We just throw the peels into the garbage BUT the peel has it all. So try Crispy Apple Peel or as I call it Apple Bacon lol…with a dusting of cinnamon, regular or coconut sugar. For diabetics, the peel has fiber and you can just coat the peels with a little powered stevia and bake.Recipe:2 apples of any kind, peels only (except Granny Smith)dash of cinnamon1 teaspoon of sugarCut peels into 3 inches long pieces add to a mixing bowl with a dash of cinnamon and sugar. Mix to coat and place on a parchment covered cookie sheet. Bake at 275 degrees for 30-40 minutes until crispy and dry. Cool and store in airtight container.

A summer delicacy: Garlic Scapes with Parmesan Cheese

What looks like tangled cables but is green and tastes like garlic? Garlic scapes!! I just discovered, this penduncle as it is called or long stem flowering vegetable at a organic farm High Hill in Meriden CT. They are the flowering stalks of the hardneck garlic bulb. They only grow 4 weeks in the summer and have a stem and flower which is all edible. Check out local farms near you. Delicious when sautéed in oil, just break off the stem where it is woody. You can buy this veggie on https://www.getgarlic.com/product/garlic-scapes.This is one of those finds you must bring home wrapped in a towel and packed in your luggage for check in ! When I placed them in my refrigerator, I stared at them and said WTH do I do with them? After researching, a few days later I cut them in 2 inch long pieces, and sautéed in a pan. Wow!Flavorful with garlic overtones of the actual garlic especially in the flower, (but not strong), I sautéed them in olive oil and add shaved parmesan cheese. A great side dish or featured with grilled meats or pasta. Low in calories at 30 kcals per 1/2 cup and with 6 grams of protein. It is one of those esoteric veggies that are a delight in the summer if you can find them!Here’s the recipe:2 cups of detangled 2 inch chopped scapes
2 tablespoons of olive oil
Sea salt and ground pepper
shaved parmesan
Heat oil in a pan and saute the scapes for 5 minutes moving them around the pan until slightly golden . Add the salt and pepper and shaved parmesan , serve as a side vegetable.

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