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Monday, December 2, 2019
The Observer & Baker City Herald
BETWEEN
THE ROWS
Thanksgiving Leftovers
WENDY SCHMIDT
A primer
on citrus
Of course this is the wrong climate
to grow citrus, but over the years more
varieties of fresh citrus fruit are being
added to grovery shelves. Many are hy-
brids of two different fruits. It’s interest-
ing to know their origins.
In my lifetime I’ve seen citrus limited
to Valencia and navel oranges (separate-
ly in their seasons), lemons, only white
grapefruit and sometimes limes, when I
was young. And now we have the ability
to import from global areas with op-
posite seasons (Southern Hemisphere).
The seasons of all imported citrus have
been expanded, and essentially doubled.
Lately there are many varieites of
citrus in the market, but they are not
new. The new ones have started being
marketed recently but actually have
been around for a long time.
Sweet oranges
Thin-skinned Valencia is the most
popular juice orange, navels the most
popular type for eating. Choose oranges
that are fi rm and heavy. “Wsahington
navel” is one of the most important
varieties. It was introduced into Califor-
nia in 1873 from Brazil. It can produce
fruit where winters are colder and can
be grown in areas where Valencia does
poorly.
The primary area for growing navel
oranges is the San Joaquin Valley. Most
of the Valencia oranges are grown in the
Los Angeles area where the climate is
ideal.
Oranges are believed to be native to
Northeast India and parts of Burma
and China. They reached continental
America in 1518 and Florida in 1565,
and were introduced to Arizona by
missionaries in 1707. Oranges didn’t
become an important food crop until af-
ter 1769, when Franciscan missionaries
brought the sweet orange to California.
They played an important role in the
development of the western US.
Sour oranges
“Seville” and other oranges of this
type have a bitterness caused by their
essential oils. The fruit is very sour and
aromatic and is used in perfumes, oils,
drinks, marmalade, liquers and orange
fl ower water.
Blood oranges
Sweet oranges with distinctive red
fl esh, they are more popular in Europe
than in the US. There are three com-
mercial varieties: “Moro,” “Sanguinelli”
and “Tarocco.” Blood oranges have
unequalled fl avor.
Mandarins
There is a great variety, and some
mandarines are called “tangerines.” The
wond tangerines developed from the
variety called “Dancy,” which has a more
brightly colored skin. Mandarines are
called slip-skin oranges because they’re
easy to peel and separate into segments.
There are four types of mandarin: the
Satsumas of Japan, the Mediterranean
mandarin, the King mandarins of
Indochina and the common manda-
rins, which includes “Clementine” and
“Dancy.”
Tangors and tangelos
Tangors are a hybrid of mandarin
and sweet orange. Tangelos are a cross
between mandarin and pumelo (a
large grapefruit). “Temple” oranges are
actually tangors. “Minneola” is the most
common tangelo.
Lemons
Acidic rather than sweet. The acid
content is maximum prior to fruit
maturity, and they can be picked by size
rather than ripeness. The earlier they
are picked, the more acidic they are and
the longer they can be stored. Lemons in
the store are rarely tree-ripe.
Most lemons are grown in coastal
California. They don’t need a hot climate
but are very sensitive to frost.
See Citrus/Page 2B
Regina H. Boone//Detroit Free Press-TNS
Thanksgiving leftovers: Turkey Pot Pie Soup
T HE M EAL T HAT
K EEPS ON G IVING
and date. Using the bags means you can
store them fl at in the freezer. Both will keep
Let’s face it. While you’ve done your best to several months in the freezer.
plan enough for Thanksgiving, chances are
Now if you still have turkey meat leftovers,
you probably have leftovers. Plenty of cooks
this is time to properly store them. Store
planned their Thanksgiving meal counting on turkey meat in containers or sealable plastic
leftovers.
bags. It’s a good idea to store the meat in por-
And that’s a great thing. Having leftovers
tions you will use so you take out only what
means you can turn out several meals
you need. Leftover turkey meat will keep up
quickly days after the big meal. Most of the
to four months in the freezer for best quality.
work and cooking is just about done.
After that, the quality starts to suffer and
Today’s recipe for Turkey Potpie Soup could it’s best used in soups and casserole dishes
actually be called everything but the kitchen where you will have added moisture. With
sink leftover soup. It uses plenty of Thanks-
most dishes, because the turkey is already
giving leftovers including turkey, vegetables
cooked, it just needs to be reheated. Prepare
and gravy mix. This soup makes the best use other ingredients fi rst, according to your
of the little tidbits of leftover turkey. If you
recipe. Then add the leftover turkey.
have any cans of French Fried onions hang-
ing around, you can use those too as a tasty
TURKEY POTPIE SOUP
garnish.
Makes: 8 one-cup servings / Preparation time:
This soup has all the makings of a potpie
minus the crust. But you can make some pas- 15 minutes
Total time: 1 hour
try crisps from leftover pie crust to add as a
garnish. In trying to cut back on calories and
fat, the soup gets its creaminess from low-fat 1 tablespoon unsalted butter
milk, fl our and the starchiness from potatoes. 1 tablespoon olive oil
But you can substitute half-and-half or cream 3 carrots, peeled, diced
1 small onion, peeled, diced
for the milk. Use whatever leftover veg-
etables on hand that you have. If you made a 2 tablespoons all-purpose fl our
stock from the leftover turkey carcass you can 6 cups fat-free, less-sodium
chicken or turkey broth
use it in place of the broth. You should freeze
1 cup low-fat milk
any leftover turkey stock or opened cartons
1 medium to large russet potato,
of broth at this time, too. Freeze the stock or
peeled, diced small
broth in quart size freezer bags, squeezing
as much of the air out as you can, then label 2 cups shredded, cubed or bits and
By Susan Selasky
Detroit Free Press
pieces of cooked turkey
1 teaspoon poultry seasoning
{ packet (0.87-ounce) turkey gravy mix
1 cup frozen peas
Salt and pepper to taste
FOR SERVING (OPTIONAL)
Pastry crisps (see directions)
French-fried onions
In a soup pot, heat the butter and olive oil
over medium heat. Add the carrots and onion
and saute about 5 minutes. Sprinkle with the
fl our. Stir in the broth and milk and heat to
just a boil. Stir in the potato, leftover turkey,
poultry seasoning and turkey gravy mix.
Reduce heat, cover slightly and simmer about
30 minutes.
While the soup simmers, if desired, make
pastry crisps for serving by cutting ready-to-
roll refrigerated pie crust into wedges. Place
on a foil or parchment-lined baking sheet.
Bake at 350 degrees until browned, about 12-
15 minutes. Remove from oven and cool.
To fi nish the soup, stir in the peas and sim-
mer another 5 minutes. Season with salt and
pepper. Serve topped with french-fried onions
and pastry crisps, if desired.
From and tested by Susan Selasky for the Free
Press Test Kitchen. Analysis per 1-cup serving.
196 calories (25% from fat), 6 g fat (2 g
saturated fat), 20 g carbohydrates, 17 g protein,
322 mg sodium, 40 mg cholesterol, 3 g fi ber.
Chilly nights call for a bowl of hot soup
By Addie Broyles
Austin American-Statesman
If you haven’t put your stock pot — or
slow cooker, Instant Pot or Dutch oven — to
work yet this season, what are you waiting
for?
Chilly nights call for cozy bowls of steam-
ing soup (or stew or chili), and I wanted to
share half a dozen recipes to get you think-
ing about new ways to make your favorite
soups.
Some of these recipes, like the roasted
caulifl ower or roasted tomato soup, are
relatively straightforward, but the roasted
butternut squash soup is topped with a
hazelnut puree that I’d never seen before,
and you can bet I’d never tried Cheez-Its
on chicken soup until seeing the suggestion
from “Food You Love But Different” author
Danielle Oron.
The rye crumble on the roasted carrot
soup might inspire you to make a similar
crunchy topping for any leftover bread you
might have in the house, and the crunchy
tortilla strips on Janet Fletcher’s roasted to-
mato soup would be divine on Selena Wolf’s
sweet potato and black bean enchilada stew.
Most of these recipes are vegetarian or
could be made meat-free with just a few
tweaks.
SWEET POTATO AND BLACK
BEAN ENCHILADA STEW
The prep time for enchiladas can be a
little over the top sometimes. So can the
heaviness that accompanies several torti-
llas and a layer of bubbling cheese. Enter:
easy enchilada stew. This sweet and savory
comfort food fi esta always hits the spot; is
packed with fi ber, potassium and disease-
fi ghting antioxidants; and requires zero
tortilla stuffi ng or rolling. I beg you to try
this vegetarian wonder as is, but if you or
a loved one is prone to “where’s the meat?!”
meltdowns, go ahead and add some shred-
ded chicken or browned chicken sausage to
your pot.
— Serena Wolf
See Soup/Page 2B