How to peel a Pomegranate

Last week, while visiting my husband's family, my sister-in-law brought home a bowl of pomegranate seeds to share with everyone. They were a hit, and after hearing her describe the lengthy process to peeling pomegranates, I decided to try it myself. Here is a step-by-step description of the process, which really turned out to be more fun than work. Just be careful not to get the juice on your clothes - it will stain!



1. Cut the top of the pomegranate off first, about 1/2 inch thick.



2. Score the pomegranate by cutting into the skin, but not the whole fruit, to make wedges.



3. Place the pomegranate in a bowl of cold water (to minimize splashing red juice!) and separate the wedges.




4. Using your fingers, push out the red seeds (under water) and discard the peel. Remove the pieces of membrane which will have floated to the top of the water.




5. Rinse the berries in a strainer or collander using cold water, and voila!


A big thank you to my sister-in-law, who introduced me to the pomegranate process. If you would like to read more about her adventures in sewing, pets, and other household projects, you can read about it on her blog, Sew What's Happening.

Helen's Chocolate Bundt Cake

I got this recipe from my co-worker, Helen, after she brought it to work and it was devoured in a matter of minutes. If you are looking for a super moist, super delicious, chocolate cake that everyone will love, this is it!

Helen's Chocolate Bunt Cake
1 (18.75 oz) package of devil's food cake mix
1 1/2 cups sour cream
3/4 cup vegetable oil
1/2 cup coffee liquor
2 eggs, beaten to blend
1 (4 oz) package of chocolate flavor instant pudding
Powdered sugar

Preheat oven to 350 deg. Oil or spray 12-cup bundt pan. With electric mixer blend all ingredients until smooth, about 3 minutes. Pour into pan and bake approximately 45-50 minutes. Cool. Invert. Dust with powdered sugar.

Brie, Apple, and Arugula Quesadillas

I love variations on quesadillas. This recipe from Cooking Light Magazine calls for brie cheese, apple, and arugula, however I substituted arugula for spinach. Pretty tasty!

Crock Pot Tuna Noodle Casserole

Here is another recipe for Tuna Noodle Casserole, this time in the Crock Pot. It comes from the Fix-It and Forget-It Cookbook that I used a few months ago for the Cranberry Turkey. I was drawn to this recipe for the sliced almonds. Unfortunately, while it was easy, I found the dish a little too bland. I think it could be good if it were spiced up a bit, but as it is I probably won't try this one again.

In case you would like to try an upgrade, here is the recipe:

2 6.5 oz. cans water-packed tuna, drained
2 10.5 oz cans cream of mushroom soup
1 cup milk
2 tbsp dried parsley
10 oz package frozen mixed vegetables, thawed
10 oz package noodles, cooked and drained
1/2 cup toasted sliced almonds

1. Combine tuna, soup, milk, parsley, and vegetables. Fold in noodles, Pour into greased slow cooker. Top with almonds.
2. Cover. Cook on Low 7-9 hours, or High 3-4 hours.

Mediterranean Greek Salad

My husband is always asking for a big Greek salad, so I decided to try this recipe for Mediterranean Greek Salad from allrecipes.com. Delicious! I love the thinly sliced cucumbers, and of course the feta cheese. I skipped the sundried tomatoes for personal preference (and cost) and instead used red wine vinegar which I already had on hand. I also served it on a bed of spinach leaves.

Turkey Spanakopita Burgers

This recipe for Turkey Spanakopita Burgers comes from Rachael Ray 365: No Repeats. For the sake of time, I have scanned the recipe. Let me know if you have trouble viewing the document; I can provide you with the details. This was a good excuse to use the grill one last time before the weather turns too cold, and I love the purple and green coloring of the onions and spinach.

Fried Tofu Salad

I apologize for the long hiatus. I have still been cooking, though admittedly less frequently, however I'm having a hard time finding the time to post on the blog. I'm going to try to post a bunch at once to get caught up again though.

This recipe is called Fried Tofu Salad, and comes from The Complete Book of Asian Stir-Fries by Vicki Liley. Everything about this recipe turned out well... except for the tofu. I've used tofu before, but for whatever reason I did not cook it properly this time and ended up with a shriveled, crumbled mess (not pictured!). I'll have to research this before I try the recipe again, but in the mean time we enjoyed "Fried Tofu Salad minus the Tofu." This dish is served cold.

Fried Tofu Salad
8 oz egg noodles
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced
1 cup fresh bean sprouts, rinsed
3 tablespoons sliced scallions (shallots/spring onions)
2 tablespoons sesame seeds, toasted
2 tablespoons vegetable oil
6 1/2 oz firm tofu, cut into 1-inch cubes
2 cloves garlic
1-inch piece fresh ginger, peeled
6 tablespoons crunch peanut butter
1 tablespoon Asian sesame oil
3 tablespoons rice wine
1 tablespoon Worcestershire sauce
3 teaspoons brown sugar
5 tablespoons chicken stock

1. Cook noodles, then drain and let cool.
2. In a large bowl, combine cucumber, bell pepper, bean sprouts, scallions, and sesame seeds. Cover and chill.
3. In wok or frying pan, heat oil over medium-high heat. Add tofu and cook, stirring constantly, until golden, 3-4 minutes. Drain on paper towels and let cool.
4. Add tofu and noodles to bowl. Add dressing and toss until well combined.
5. Place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar, and stock in food processor (or blender). Process 10 seconds to make dressing.
6. Cover salad and rerigerate for 30 minutes.
7. To serve, divide chilled salad among individual plates and pour over dressing.

Fall Vegetable Curry

I love the colors in this Fall Vegetable Curry! There is a lot of vegetable prep involved, but if you don't mind chopping I definitely recommend it. Another one with Greek yogurt!

Pasta with Fresh Tomato-Basil Sauce

Pasta with Fresh Tomato-Basil Sauce was easy, but a little bland. I would recommend the Spinach and Feta Pasta instead if you're looking for a vegetarian pasta dish.

Chunky Gazpacho with Sauteed Shrimp

Here is another recipe for Gazpacho soup, this time with shrimp and Greek yogurt. I think this one is a winner! Mmm!

Happy Birthday, Mr. Knight!

My husband turned 27 on Friday the 13th, and to celebrate I attempted to bake a cake from scratch. I was a little nervous it wouldn't turn out (well, okay, I was totally stressed), but fortunately it turned out great! Better than great, it was delicious! I think I might be addicted to baking cakes now. Whose birthday is next??

Of course, it wouldn't be a birthday without our little guy, Captain!

Chipotle-Rubbed Shrimp Taco Salad

This recipe for Chipotle-Rubbed Shrimp Taco Salad was really fun to make! I had no idea the shells were made like this, but I suppose it makes sense. The flour tortillas came in a small, flat box in the refrigerated section of the grocery store, along with these cardboard forms. I assembled the forms, layed the tortillas on top, and then baked them upside down. Very cool!

Another appearance from Captain! This kitty loves to help me cook.

Pepper Jack, Chicken, and Peach Quesadillas

I loved this recipe for Pepper Jack, Chicken, and Peach Quesadillas! What an interesting combination of spicy cheese, poultry, and fruit. I think this will be a good one to keep on hand when entertaining.

Margherita Pizza

Sorry I haven't been very good about posting. I've still been cooking, I just have a hard time getting around to putting them on here. I have a few saved up so I'm going to try to just upload everything right away. Stay tuned to see if it works!

Margherita Pizza is a quick, easy, dinner option if you don't have a lot of preparation time! Of course, you could make your own pizza crust if you want to do it right, but I used a Boboli's pre-made pizza crust from the grocery store.

Apple Cake

Earlier this summer my husband and I took a trip to California. Part of our trip included visiting friends in San Francisco, where we all went to Alcatraz. My friend Nicole and I each bought the Alcatraz Women's Club Cookbook as souvenirs, filled with 1950's recipes of the Alcatraz officers' wives. Recently Nicole was back in Wisconsin and we decided to try one of these recipes. We chose this recipe for Apple Cake and it was delicious! I made it again for a family gathering and it was definitely a crowd pleaser.

.

Apple Cake Dessert

1/4 c. shortening

1 c. sugar

1 egg

1 c. flour

1 tsp. salt

1 tsp. soda

1/2 tsp. cinnamon

1/2 tsp. nutmeg

2 c. apples, diced

1/2 c. nut meats

.

Mix in order given. Bake 30 minutes at 350 degrees in an 8"x10" pan (we used a 9"x9"). Serve either hot or cold. Cut in squares and serve with whipped cream. A small amount of molasses can be added to the whipped cream for a different flavor.

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The second time I tried this recipe I doubled it and made it in a 9"x13" pan. I plan to get this recipe out again as the Thanksgiving and Christmas holidays get closer.

Farmers' Market Potato Salad

I'm not usually a big fan of potato salad, but this was an alternative to potato salad that I really enjoyed! I served Farmers' Market Potato Salad as a side dish at a birthday party we threw for my dad a few weeks ago.

Cucumber Sandwiches

These cucumber sandwiches came from allrecipes.com, and made a great appetizer for a work party. I used fat-free sour cream, but regular cream cheese, although I'd be interested to see how they taste with reduced fat cream cheese as well. I used reviewers' suggestions to make the cream cheese mix the night before and refrigerate it before assembling the sandwiches the next morning.

Lemongrass and Garlic Shrimp

Lemongrass and Garlic Shrimp was a great way to include my husband in the meal prep - I made the marinade and he got a chance to use our new grill!

Banana-Lime Jam

With the warmer summer temperatures, and the busyness that comes with this season, I haven't been spending as much time cooking full entrees. Instead, I've been using my time to try different side dishes and hors d'oeuvres. This recipe for Banana-Lime Jam was very easy and so delicious!

Banana-Lime Jam (Cooking Light May 2010)

3/4 cup brown sugar
1/2 cup granulated sugar

1/4 cup fresh lime juice
3 overripe bananas, sliced

2 Tablespoons butter

Combine brown sugar, granulated sugar and fresh lime juice in a saucepan; bring to a boil.
Add 3 medium peeled and sliced overripe bananas. Reduce heat to medium-low; cook for 45 minutes or until slightly thick, mashing bananas occasionally with the back of a spoon. Stir in butter. The mixture will thicken as it cools.

Banana Breakfast Smoothie

This recipe for Banana Breakfast Smoothies was very good, and supposedly full of protein. At first it was a little bitter, but I added some orange juice and that sweetened it right up. The next time I made it I added strawberries and blueberries for more color and fruity flavor.

Pepperoni Deep-Dish Pizza

I've had this recipe for Pepperoni Deep-Dish Pizza picked out for a few weeks now, and, loving pizza as much as I do, I was very excited to try it. The picture in my May issue of Cooking Light was just mouth-watering, so I had high hopes for this one.

Unfortunately, the pizza didn't turn out quite like I had hoped, and the best compliment I got from my husband was, "it's at least as good as frozen pizza."

I was using a hand mixer rather than a stand mixer for the dough, so maybe that was part of my trouble, but I found the dough very sticky and hard to work with. Anybody have any insight on this problem? Was it the mixer? The temperature? Is that just how all dough is? Then when it was time to bake the pizza the toppings cooked much faster than the thick crust, so the top was overdone and the crust was still soft.

I did not make my own pizza sauce, although that recipe was included in the magazine too. Perhaps if I do it again I'll give that a try. I also used turkey pepperoni for less fat.


*Before cooking*


*After cooking*

Overall, it wasn't a total bust. At least I know I can make something that's as good as frozen pizza.

Black Bean Enchiladas

Also out of the CHIP Cookbook was this recipe for Black Bean Enchiladas. I learned that nutritional yeast flakes are a vegan substitute for cheese. I couldn't find the flakes in the grocery store though, so I just threw in a little bit of cheese. Very healthy recipe, and pretty tasty too!

Black Bean Enchiladas
1 cup onion, chopped

1 1/2 cups zucchini, cubed

1 cup green bell pepper, diced small

2 cups black beans, cooked, unsalted

1 1/2 cups corn, whole kernel

1 cup tomato sauce

1 can (28-oz) tomatoes, diced

1 tsp basil, crushed

1 tsp garlic powder

2 cans tomato sauce, Italian seasoned

16 tortillas, large, whole-wheat

"Cheese" Sauce

3/4 cup cashew pieces

1/4 cup nutritional yeast flakes

1 1/2 tbsp lemon juice

1 garlic clove

1/4 cup onions

2/3 cup water

1/4 cup red bell pepper

1 tbsp Bragg's All Purpose Seasoning

1. Place all ingredients for the cheese sauce in a blender. Blend until smooth. Set aside.

2. Pour a 1/4 inch layer of Italian tomato sauce in the bottom of a large baking dish. Set aside.

3. In a large notstick frying pan, saute, in a little water, onions, zucchini, and green peopper until soft.

4. Add black beans, corn, plain tomato sauce, diced tomatoes, basil, and garlic powder. Remove from heat.

5. Place a generous amoutn of mixture, about 1 cup, in center of tortilla. Roll, then place seam side down in a baking dish. Repeat, using up the entire filling.

6. Pour remaining Italian tomato sauce evenly over enchiladas.

7. Drizzle cheese sauce over enchiladas.

8. Bake in oven at 400 degrees Fahrenheit for 10-15 minutes, or until heated through.

Spanish Gazpacho Soup

This recipe came from The Optimal Diet: The Official CHIP Cookbook. CHIP stands for Coronary Health Improvement Project, and is a diet my in-laws have been exploring this past year. The first recipe I tried was for Spanish Gazpacho Soup.

Spanish Gazpacho Soup
2 cups tomatoes, chopped
1 cup zucchini, chopped
1/2 cup celery, chopped
4 cups tomato juice (low-sodium or no salt added)
1 cup cucumber, peeled and chopped
1 garlic clove, minced
1/2 cup green onions, chopped
1/4 cup bell pepper, green, chopped
1 cup green chili salsa, canned
lime juice to taste
salt to taste

1. Combine chopped tomatoes, zucchini, and celery in a bowl. Mix well.
2. Transfer one third of this mixture to a blender, add a little tomato juice, and puree.
3. Pour the pureed vegetables back into the bowl and mix in remaining ingredients.
4. Chill soup in the refrigerator.

Other than a lot of chopping, this recipe was pretty easy. I had never had gazpacho soup before, and the "chilled soup" was a little strange to me. The next day we had the leftovers heated up with grilled cheese sandwiches and I liked it a lot better.

Chicken Curry

Chicken Curry - good, but I wish it had a little more color!

Basil Parmesan Dip

This Basil Parmesan Dip was easy and fun to make. I had no idea the blender would grind up the leaves so easily, and that the dip would turn out so.... green! I dipped Wheat Thins instead of pita chips and it seemed to be a good combination. The basil is strong though, so you may want to use a little less than the recipe calls for.

Caramel Apple Oatmeal Cookies

These Caramel Apple Oatmeal Cookies were very tasty, though a little time consuming. I bought traditional caramels and cut them into small pieces (8 pieces each), along with the apples. The hardest part is shaping the dough into balls. Be prepared to get your hands dirty, it's the only way to shape them as the dough is pretty dry and crumbly. I think it was worth it in the end though!

Bacon and Butternut Pasta

Bacon and Butternut Pasta was okay, but I mainly made it because it used up the rest of my butternut squash. I paired it with a spinach salad with a simple homemade dressing: 1 1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1 1/2 teaspoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with fresh spinach. Top with 1 cored and thinly sliced apple.

Brown Sugar Salmon with Maple Mustard Dill Sauce

I haven't been able to find a link for the recipe online, but I got this one from Cooking Light March 2010. It was actually an advertisement for Norwegian Salmon, but I imagine any salmon will do. :)

Brown Sugar Roasted Norwegian Salmon with Maple Mustard Dill Sauce

4 (6-oz) salmon fillets
1/4 cup brown sugar
1 tablespoon cracked black pepper
1/2 teaspoon kosher salt
2 tablespoons olive oil, divided
1/4 cup all-natural maple syrup
1/4 cup grainy mustard or Dijon
2 tablespoons chopped fresh dill

Preheat oven 400 degrees

Combine brown sugar, cracked black pepper, and kosher salt in a bowl. Mix well.

Rub the salmon fillets with the brown sugar misture, making sure to use it all. Let stand for 15 minutes in the refrigerator, covered lightly with plastic wrap.

Combine the maple syrup, mustard, and fresh dill in a small mixing bowl. Set aside.

Coat the bottom of a baking dish with 1 tablespoon oilive oil. Place salmon fillets in the pan and drizzle with remaining olive oil.

Bake for 12 minutes or until cooked to desired doneness.

Remove from baking pan and drizzle salmon with maple mustard dill sauce.



I never expected maple syrup and mustard to be a good combination, but it was excellent!

Three-Bean Vegetarian Chili

Three-Bean Vegetarian Chili was a hit! I never knew beans, tomatoes, and squash could taste so good. I paired this with a loaf of sourdough bread, warmed in the oven for 5 minutes at 300 degrees. Great for dipping!

Tex-Mex Tofu Burritos

My husband has expressed an interest in tofu lately, which was the inspiration for this recipe. It's a great way to dress up tofu, but next time I will be sure to use a little less chili powder!