November 30, 2010
One of my favorite fruits is kiwi. Typically I slice it thinly and eat it as a snack, yet decided to celebrate the fact that November kicks off the kiwi season by incorporating it into a dish! As promised in my pomegranate post, I found a tasty salsa recipe that include pomegranate seeds: Kiwi Salsa (SimplyRecipes.com). I created this easy and delightful hors d’oeuvre as an appetizer for Thanksgiving dinner and highly recommend it for anyone hosting a holiday get-together. Aren’t the colors so festive?
4 ripe kiwis, peeled and chopped
1/2 cup pomegranate seeds
1/2 avocado, peeled and chopped
1 1/2 tbsp thinly sliced green onion
1 tbsp chopped jalapeño chili peppers (no seeds)
1 tbsp chopped fresh cilantro
1 tsp olive oil
Salt and pepper
Simply place the pomegranate seeds, kiwi, avocado, green onion and olive oil in a medium sized bowl. Gently fold in the chopped jalapeño based on how hot you’d like your salsa! Finally, add cilantro, as well as salt and pepper to taste…dig in! I served it with a variety of Food Should Taste Good chips. My favorite? Grab a bag of the Sweet Potato!
This recipe was an absolute hit and easily one of my favorite recipes I’ve created thus far. As you can see, my dad enjoyed it! I hope you all had a fabulous Thanksgiving…who’s ready for Christmas?
Sprinkled with Love,
November 10, 2010
I love pomegranates. They are delicious and super healthy, not to mention fun to eat! The only downside, though, is getting the edible seeds out successfully. To be blunt, cutting open a pomegranate never goes well for me…I always end up smooshing half the seeds or ruining my outfit with the juice’s splatter. Since it is pomegranate season and the grocery store had them displayed so wonderfully (on sale) when I walked in the other day, I was determined to find an effective, stain-free way to get to those little delicious seeds! Here is an innovative technique I found on GourmetFood.about.com! You will need a sharp knife and a large bowl of cold water.
Begin the tedious process by cutting off the crown.
Score, or make shallow cuts, into the skin running the knife from top to bottom. Duplicate this procedure until you have about 5 evenly spaced sections.
Now for the fun part. Submerge the fruit and pull the sections apart based on where you scored the skin. With your fingers, gently separate the membrane from the seeds. By putting it in water, you minimize the seed’s splatter.
The pomegranate seeds will sink to the bottom while the outer rind and pith will float on top of the water. Skim off this layer before draining.
Drain the water from the bowl and briefly rinse! Tada! Ready to go thanks to this stain-free method.
These tasty treats remind me of the holidays and are the perfect garnish for salads and desserts. I have come across mouth-watering guacamole and salsa recipes (check out the Pomegranate Cosmo I featured in my last post) I need to try, yet for this post I was happy just snacking on the jewel-like seeds all by themselves. Anyway, hope this trick helps!
Sprinkled with Love,
November 9, 2010
To be honest, I am in dire need of a break. This semester has flown by and although it has had its high points, the constant go, go, go has been whipping my behind. I am really looking forward to the lovely week off UConn grants for Thanksgiving…I simply cannot wait to have some downtime to spend with my family and catch up in the kitchen. I have already started compiling a “To-Make” list and figured I would share it for those of you (Type A’s like me) who have already began planning Thanksgiving dinner. I’m not quite sure what the Cardarelli’s are doing this year but regardless I intend on running Madison’s annual Turkey Trot, cooking and partaking in the best part of this holiday: stuffing my face. That’s a given. Here are a few healthy recipes and festive ideas I anticipate taking home with me in two weeks (hopefully I get a chance to test them out before then, using my roommates as my guinea pigs…per usual):
To get the party started: Pomegranate Cosmos (Barefoot Contessa’s Ina Garten)
Brie and Chive Biscuits (Real Simple)
Roasted Winter Squash and Apple Soup (Whole Living)
Spinach and Green Apple Salad (Healthy Appetite’s Ellie Krieger)
Cauliflower with Mustard-Lemon Butter (Epicurious)
Green Beans with Ginger and Cashews (Epicurious)
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter (Everday Italian’s Giada De Laurentiis)
Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy (Epicurious)
(Thanksgiving isn’t complete without a slice of apple pie.)
Deep-Dish Apple Pie (Eating Well)
YUM! I cannot wait to try these out and celebrate giving thanks by gorging myself into a food coma. Trying to not gain weight during the holidays? (Aren’t we all…) Start this year’s season off on the right foot with tips for a healthier Thanksgiving, an article I found on EatingWell.com! Have a great recipe you want to share? Leave a comment below or on Sprinkled with Love’s Facebook!
“I have strong doubts that the first Thanksgiving even remotely resembled the “history” I was told in second grade. But considering that (when it comes to holidays) mainstream America’s traditions tend to be over-eating, shopping, or getting drunk, I suppose it’s a miracle that the concept of giving thanks even surfaces at all.” Ellen Orleans
Sprinkled with Love,