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.