Ummm ok – last Wednesday in November!? How did this happen?? Folks, Christmas is now less than a month away and I don’t know about you, but I’m excited! It’s been darn chilly here in southern Ontario over the last week or so and I’m pumped to fly down to California and spend a week in the sun. I’ve still got a wee bit of Christmas shopping to finish up and I’m keeping my fingers crossed tight that Amazon impresses me with some Black Friday/Cyber Monday deals this weekend. Will you be taking part in any sort of shopping madness?
Over to today’s usual subject matter….
1. Recipe of the Week. Last week I talked about how eating a savoury breakfast seems to help keep sugar cravings at bay, and most of mine involve some form of eggs. Whether they’re poached, fried, hard boiled, scrambled, or cooked into an omelette, I’m a huge fan.
A couple of years ago, I bought a cast iron skillet thinking I’d use it every day like I do with my lime green frying pan. What really happened? It turns out that said skillet is heavy, clunky, and spends most of its time sitting in the drawer below my oven. BUT, I was recently reminded that cast iron skillets are a great way to boost my own iron levels, and therefore have been making frittatas like it’s my job.
Behold exhibit A:
That’s a Leek, Broccoli and Mushroom Frittata, currently one of my favourite breakfasts. Not only does it feature eggs (duh) and a trio of awesome veggies, but I’ve also tossed in some turmeric which has major anti-inflammatory superpowers. (That’s what’s creating the orangey-yellow bits in these photos.) Leeks have been a staple in my grocery cart this month, and since they’re far more subtle in taste than onions, the other veggies aren’t overpowered at all. Just be sure to give them a good rinse as you chop them because dirt tends to get stuck between the layers. After a quick sautee on the stove and a broil in the oven, you’ll have perfect golden frittata perfection!
2. A green grapefruit. Yes friends, yet another piece of new-to-me produce. You’d think that after 183 weeks of trying new things I’d have tried them all by now, but Fiddleheads never ceases to amaze me (and consequently take my money). I recently came across this guy…
…which was labeled ‘green grapefruit’ but the sticker on it said Jaffa Sweetie, Israel. After a bit of Googling, I learned that a Jaffa sweetie is a cross between a grapefruit and a pomelo. According to this source, the peel starts off as green, but eventually turns yellow. Each fruit, which is bigger than your average grapefruit, contains only 24-40 calories.
Having not done any research on my Jaffa Sweetie before tasting it, I anticipated that it would have the same sour aftertaste as a pink grapefruit. (On a side note, I’ve never been too fond of pink grapefruits for this reason.) Rather than simply peeling it and eating it raw, I decided to slice it in half like a hamburger bun and broil it in my oven. This is supposed to bring out the sweetness of the fruit, just like roasting does to vegetables.
After 5 minutes under the broiler, things didn’t look much different apart from the white rind turning golden. I don’t have a special grapefruit eating spoon so I just used a regular one to scoop out the segments.
Sour aftertaste? Nope! Not at all! This grapefruit was much sweeter than the pink ones, and I loved it! I thought this might just be because of the broiling, but when reading more about the Jaffa Sweetie, I learned that it’s naturally sweeter – not because it contains less sugar, but because it doesn’t have as much acid as a traditional grapefruit. The taste was much closer to that of a pomelo, and now that I know how good these are, I want to go back and buy more!
So tell me…
- Do you have and use a cast iron skillet?
- What’s your favourite citrus fruit?
- Have you tried anything new recently?