Mandarin salsa with avocado
Prep time: 30 minutes
Makes about 2 to 2 1/2 cups
This recipe by Heidi Delvalle of Roseville took first place in the family favorites category at the 2005 Mountain Mandarin Festival. Note: This makes a hot salsa; for medium heat, use only one jalapeno.
6 medium to large Satsuma mandarins
2 medium Roma tomatoes
2 jalapeno peppers, seeded (wear gloves)
1 or 2 cloves of garlic
Juice of 1 lime
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon to 1 tablespoon of sugar
Peel mandarins and remove skin from each segment. Finely chop mandarins, tomatoes, avocado (for best results, add avocado just before serving), peppers and garlic. Add lime juice and seasonings. Stir. Enjoy with tortilla chips or crackers of your choice.
Per ¼ cup based on 2 cups: 83 cal.; 1 g pro.; 12 g carb.; 4 g fat (1 sat., 2 monounsat., 1 polyunsat.); 0 mg chol.; 296 mg sod.; 3 g fiber; 7 g sugar; 41 percent calories from fat.
Far East chicken salad roll-ups
Prep time: 25 minutes
This comes from Raley's Web site, www.raleys.com.
1 10-ounce bag oriental salad mix
1 1/2 cups chopped, fully cooked rotisserie chicken meat, chilled
1/2 cup diced mandarin oranges
1/4 cup sliced green onion
1/4 cup Chinese chicken salad dressing
4 burrito-size flour tortillas
Toss together all ingredients except tortillas in a medium bowl. Place equal amounts in the center of each tortilla. Fold up the bottom and sides to enclose.
Note: For a lower-carb option, forgo the tortillas and serve this as a salad sprinkled with toasted slivered almonds.
Per serving: 400 cal.; 23 g pro.; 48 g carb.; 12 g fat (2.5 sat.); 45 mg chol.; 550 mg sod.; 3 g fiber; 8 g sugar; 27 percent calories from fat.
Arugula, fennel, apple, mandarin orange and pomegranate salad
Prep time: 45 minutes
The recipe for this colorful salad from Isa restaurant in San Francisco was published in Bon Appetit magazine.
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 teaspoon (packed) grated lemon peel
Salt and freshly ground black pepper
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves (from two 4-ounce packages)
2 mandarin oranges, peeled, each cut crosswise into 3 slices
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
Place arugula in large bowl. Add fennel-apple mixture.
Toss, adding more dressing to taste. Divide salad among 6 plates.
Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.
Per serving: 223 cal.; 2 g pro.; 16 g carb.; 18 g fat (3 sat., 13 monounsat., 2 polyunsat.); 0 mg chol.; 222 mg sod.; 3 g fiber; 9 g sugar; 71 percent calories from fat.
Seared scallops with mandarin oranges
Prep time: 25 minutes
Cook time: 30 minutes
This recipe is from the Mountain Mandarin Festival's Web site, www. mandarinfestival.com.
Note: The prep time does not include the 4-hour marinate time for the scallops.
1 pound sea scallops (small)
1 12-ounce bottle mandarin marinade
1 pound pasta, your choice
2 tablespoons olive oil, and more if needed
1 red onion, sliced thin
1 red bell pepper, julienned
1 cup sliced mushrooms
3 cloves garlic, pressed
1/2 cup mandarin vodka
3 mandarin oranges, peeled and segmented
Parsley, chopped, as needed
1/4 cup shredded Parmesan cheese
Place scallops in a glass bowl or plastic zip-lock food bag. Add 1/4 cup of mandarin marinade and refrigerate for 4 hours.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Set aside.
Place 2 tablespoons of olive oil in a stainless saute pan over medium-high heat. Add scallops to pan and sear them on both sides. Remove from pan and set aside. Add onions and bell peppers to pan (and more oil if needed) and cook for 3 to 4 minutes. Add mushrooms and garlic to pan and cook a few more minutes. As garlic starts to turn translucent, add mandarin vodka, rest of marinade, pasta, mandarin oranges and scallops to pan. Cook until pasta is heated through. Top with chopped parsley and Parmesan.
Per serving: 480 cal.; 30 g pro.; 62 g carb.; 7 g fat (2 sat., 4 monounsat., 1 polyunsat.); 28 mg chol.; 211 mg sod.; 5 g fiber; 8 g sugar; 13 percent calories from fat.
Flourless clementine almond cake
This recipe is from www.alwaysorderdessert.com, and each serving has about 9 grams of carbohydrates.
6 large eggs
1 cup granulated white sugar
2 1/4 cups of ground almond meal (or 9 ounces of almonds finely chopped)
2 teaspoons pure almond extract
1/2 teaspoons kosher salt
1 heaping teaspoon baking powder
Place the clementines in a pot and cover with water. Bring to a boil and let simmer 1 1/2 hours, until very tender. Remove from water, then chop. Add the remaining boiled clementine (including skin) to a food processor or blender and puree until smooth.
Preheat oven to 350 degrees. Butter and line a springform pan (this is a sticky cake so you will need a springform pan).
In a mixer with a whisk attachment, beat the eggs for 5 minutes until very light and frothy. Add the sugar, clementine puree, ground almonds, almond extract, salt and baking powder, and beat again for 5 more minutes until very light. Pour into the prepared baking pan and bake 50 minutes or 1 hour or until set. Let cool in the pan, then unmold and serve. Serve plain or with sprinkled sugar.
Satsuma champagne cocktail
Recipe by Joe Wadsack of Good Food Live.
50 milliliters Absolut Mandarin vodka
champagne to fill
thin strip of Satsuma, peel only to garnish
Peel the skin off each the Satsuma segments and remove any seeds. Place the Satsuma segments, mandarin vodka and ice cubes in a cocktail shaker. Shake vigorously until well blended. Strain into a champagne flute and fill with champagne. Garnish with the Satsuma peel and serve.