Tuesday, January 19, 2010
California Navels, the gourmet pick for the next two weeks, is also in Bob Sickles’ opinion our best inhouse orange. California Navels have a thick, bright orange rind that is easy to peel. This peel envelops large, fleshy orange segments which separate easily when opened. They are also seedless. All California Navel oranges have a navel at the blossom, some larger than others and an intricate interior that looks just like, well a navel! California Navels arrive around the second week of November and go through until late spring. They taste best in their peak months of late January, February, March, and April.When selecting your oranges, check for ones that are shiny and, as stated above, heavy in hand. They should also have a sweet scent. This is a primary rule of many different types of fruits.
California Navels are a hybrid of sweet oranges known as the Bahia Navel Orange, originally developed in a monastery garden in Bahia, Brazil. In 1870, Brazil sent a dozen of these trees to the U.S. Department of Agriculture in Washington, DC. A few years later Eliza Tibbetts, a resident of Riverside, California, wrote to the USDA asking for two of the Navel orange trees, not knowing that she was about to transform the commercialization of the orange industry in the Golden State. The California navel has had many name changes from the Riverside Navel to the Washington Navel, named after George Washington for national appeal. All varieties of Navel oranges can be traced back to the Washington navel. The Sickles Market produce department has an abundance of California Navel oranges available.
Please ask for John Gormley, manager of the Sickles Produce Department or Jaime Riviera, Assistant Produce Manager with any questions about these delicious and juicy tasting oranges. There will also be in‐store demos next week showing the many ways you can eat a California Navel.
Beet, Orange, and Watercress Salad
Pork with Orange Jalapeño Glaze
Tunisian almond & Orange Cake
Orange Yogurt Panna Cotta with Cranberry Orange Sauce
The California Navel oranges featured in this newsletter will receive the 15% Gourmet Club discount
from January 18 to January 31, 2010.
Thursday, January 7, 2010
Sickles Moroccan Chicken with Saffron (Weight Watcher Points=4)
1 Spray of cooking spray
1 small onion, chopped
1 small sweet red pepper, chopped
1 medium garlic clove, minced
1 pound boneless, skinless chicken breast, cut into small pieces
¼ tsp saffron
¼ tsp ground cinnamon
1/8 tsp ground cumin
¼ tsp table salt
¼ tsp black pepper
1/8 tsp red pepper flakes, crushed
7 1oz canned tomatoes, diced
1 ¼ cup of chicken broth
¼ cup uncooked Israeli couscous, cooked
o Coat a medium nonstick pot with cooking spray. Add onion, red pepper, and garlic; sauté, stirring frequently, for 5 minutes.
o Add chicken and brown lightly on both sides, about 4 minutes.
o Stir in Saffron, cinnamon, cumin, salt, pepper, and red pepper flakes; cook for 30 seconds
o Stir in diced tomatoes, broth and cooked couscous.
o Simmer until chicken is cooked through, about 10 minutes.
o Servings: 4
Sickles Sweet Potato Soup (Weight Watcher Points=4)
2 large sweet potatoes
2 cups canned chicken broth, divided
2 tbsp roux
1 tbsp all-purpose flour
¼ tsp ground ginger
1 cup fat-free evaporated milk
o Preheat oven to 400° F
o Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow cooling. When cool, remove and discard skin; chop potatoes
o Combine sweet potatoes and ¾ cup of broth in a blender or food processor; blend process until smooth, 1minute. Set potato mixture aside.
o Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Let cook and stir until heated through, about 5 minutes. Pour into 4 serving bowls.
o Servings: 4
A special selection of soups featured in this newsletter will receive the 15% Gourmet Club discount from January 4 to January 17, 2009.
Other Soup Recipes
Carrot and Fennel Soup
Broccoli Soup with Lemon‐Chive Cream
Chili con Carne (with Chili Cheddar Shortcakes)