How are you doing? I hope your morning has been going well so far. I don’t know about you, but it certainly feels like winter has hit here. We got our first proper snowfall of the season this past weekend, and the temperatures haven’t been much higher than a couple of degrees this week (that’s about 33F for all of my south-of-the-border readers). Brrr!
To take our minds off of freezing cold weather, let’s talk about new things for this week!
1. Recipe of the Week: When I go out for Thai food, one of my go-to appetizers is an order of fresh spring rolls with spicy peanut dipping sauce. Not to be mistaken with fried spring rolls, these ones are little bundles of rice vermicelli noodles, veggies, and shrimp, nicely bundled up in rice paper wraps. I made my own version of these Fresh Spring Rolls as part of my Thai cooking adventures in May, and ever since, some sort of variation has been produced in my kitchen at least once a month. I’ll take Thai cuisine over Chinese any day, but there’s one dish I can’t resist when I find myself at a Chinese restaurant, and that’s the Asian Turkey Lettuce Cups.
The first time I had these, I was out for lunch while shopping with my cousin in Detroit, and it was my first PF Changs experience. I loved everything about them (and in fact, I think they were actually made of chicken, not turkey). The only problem was that they were really, really salty. Like, ‘oh my goodness, get me a gallon of water NOW’ kind of salty. Therefore in my Angela-fied version, I made sure not to make the same mistake.
That doesn’t mean these Asian Turkey Lettuce Cups are boring and bland. In fact, they’re anything but. The filling is bursting with flavours of ginger, garlic, rice vinegar, soy sauce, and a few pinches of chili flakes, just for a little added kick. Oh, and if you’re thinking, “Wow, this sounds like a lot of veggie chopping“, don’t worry – I’ve got you covered.
My love for Mann’s Rainbow Salad runs deep, and it works like a charm in this recipe. All you need to do is toss it in with the cooked ground turkey, give it a stir, and you’re done!
This one can be on the table in 15 minutes, making it a perfect quick and clean meal for those weeknights when you get home from work and the last thing you feel like doing is slaving away in the kitchen. That’s pretty awesome if you ask me!
2. A red pomelo. Have you ever tried one of these before? If not, you’re definitely missing out!
We used to get whiteish-yellow pomelos back when I lived in Bahrain, and up until this week, I thought that was the only way they came. This was proven incorrect very recently when I came across this red one at David’s Gourmet.
I know you’re probably saying “Is she blind? That looks very green to me!” but it’s the inside that’s red. Well, pink actually.
As soon as I began removing the skin, I was reminded why we bought them so rarely back in Bahrain. Pomelos are an absolute pain to peel. The skin is thick and there is TONS of white pulp. Like think of an orange, and times that amount of pulp by a squillion. Yep. That’s lots.
Rather than battle away and get white gunk stuck under every nail, I used a knife to cut as closely as I could to the flesh. Then I segmented it just like a grapefruit or orange. Like the yellow pomelos I’ve enjoyed in the past, the segments pop away from the membranes (the clear skin-like bits) in large pieces. As I peeled away, I wondered if a red pomelo would taste similar to a grapefruit since the two are related. I’m not a fan of the grapefruit’s aftertaste, and paler pomelos definitely has more of a grapefruit-like flavour.
To taste my fab new fruit, I put a few segments in my salad of mixed greens, cucumber, and almonds.
My dressing was just simple white balsamic vinegar which paired so amazingly well with the red pomelo segments. To my surprise, they were far less tart than a grapefruit and bursting with juiciness. If pomelos weren’t such a chore to peel, I’d be purchasing them on a weekly basis!
Now it’s your turn. Tell me…
- Did you try anything fun, delicious, exciting, or new-to-you yesterday?
- What’s your favourite citrus fruit? I’m up for anything other than grapefruits, but at this time of year, I’m all about the clementines. They’ve got to be the seedless ones though because once they’re peeled, I don’t like anything getting in the way!