Holiday Quinoa Crunch Salad

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I am sure most of you have those ubiquitous side dishes for your holiday meals that are a requested staple from family and friends. I know my family has theirs. But why not change things up and introduce this gem of a recipe? This salad is excellent alongside a holiday roast, but it is also a well-received option for your vegetarian guests. Quinoa, pomegranate arils (seeds), a bit of red onion, fresh flat-leaf parsley, and almonds make up the base of this recipe, making it packed full of nutritional benefits and texture but also a "gotta go back for more" flavor!  

Speaking of flavor, I think what really got me with this salad was the dressing. It is a light citrus dressing that has just a hint of holiday spice from cinnamon and allspice. So, use only some of those spices in your desserts!

Since it is the holiday season and life gets a little busy, I like to make things easier in several ways. I make the quinoa the night before, I buy pomegranate arils already seeded (but if you are feeling ambitious or have a kitchen helper, see my kitchen tip here on how to deseed a pomegranate), and I also buy a package of Honey-Roasted Sliced Almonds (you should be able to find these or a similar salad topping in the produce section of a grocery store). 

It is lovely, as I have just described, but the addition of avocado and Queso Fresco really takes it over the top by adding another layer of texture and flavor. Both are definitely optional, but they come highly recommended! Note: if you do use avocado, I like to keep it on the side for the holiday meal or if packed individually for weekday lunches to keep it from oxidizing.

Feel free to change the flavor profile by using a different type of nut, like roasted pistachio or candied walnut.  Can't find Queso Fresco? Feta would be a good substitute, or you can omit the cheese altogether (or serve it on the side) to make it vegan.  As I always say, "Make it for you; make it your own." Happy cooking!

Papaya Pomegranate Guacamole

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Have you ever heard a cook say, "One can never have too many _______ recipes"? Well, I think guacamole would fill in that blank rather well. That green goodness of the fruit world can be simply made  a very traditional way with just onion, garlic and lime, but it can also be married with a multitude of other fruits and vegetables to be transformed from an ordinary to extraordinary guacamole. How about Guacamole with Pico de Gallo or Mango Guacamole or Tomatillo and Poblano Guacamole? I have even shared Avocado Dressed Shrimp a la Mexicana which is pretty much guacamole with shrimp?And those are just the ones that I have shared thus far!

This particular guacamole is especially nice this time of year when tomatoes are not at their peak, but citrus and tropical fruits are looking good.  Papaya are wonderfully sweet and tender fruits that pair nicely with the richness of avocado. I like to use the smaller Hawaiian variety instead of the Mexican kind (it is just my preference). As for the pomegranate seeds or arils, you can seed a pomegranate yourself using my kitchen tip HERE or most stores this time of year carry arils already packaged. I think some type of chile is a must in guacamole because it balances the richness of the avocado and sweetness from other fruits and veggies.  I do indicate that you can use serrano or jalapeño peppers.  Serranos are typical hotter than jalapeños, but to be honest, you really never know what the heat level from either will be until you take a taste test.

Sunday Dinner

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Pomegranate Glazed Sausage Bits

Southern Fried Chicken

Rice and Gravy

Southern Green Beans

Biscuits 

Meyer Lemon Pudding

This is what happens when you let your 13 year old son plan the Sunday dinner menu. I asked him to plan a menu that his father and sisters would enjoy after a weekend in Wisconsin for a basketball tournament.  Without hesitation, he declared fried chicken to be the main course.  We all love fried chicken, but why do I have a feeling that he was thinking of his own appetite when planning the menu?  That's o.k.  It really has been quite some time since I fried up a batch of that southern specialty.  But since I had a bit of pomegranate juice that needed to be used up, I took charge of the appetizer.

Three ingredients (well, 4-5 if you include the hot sauce and crackers) and 10 minutes is all you need for a simple, but very flavorful starter to a meal or snack with cocktails.  It is sliced kielbasa that is glazed in a reduced syrup of pomegranate juice and ketchup (just one tablespoon). 

Serve them by themselves with toothpicks or place them atop your favorite cracker (Ritz is a good pairing). Serve them as a starter to your meal, as a snack with cocktails, or bring them to a game day party for a nice alternative to the regular mini meatballs or little smokies. Hit those meaty coins with dash or two of Tabasco and I guarantee this recipe will be filed in the "hit" category.

Sunday Dinner one year ago

Pomegranate Glazed Salmon

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If you are a reader, you might recall that when it comes to fresh salmon, my family is a little finicky. They love the smoked, cured, and potted kind, but it takes a certain recipe to win them over on the fresh stuff.  Having said that, this recipe is now in my caché.  

This is a delightful, seasonal recipe that uses pomegranate molasses, an ingredient that not all of us have in the cupboard, but one I strongly suggest you try.  It is simply pomegranate juice that is mixed with lemon juice and sugar, then boiled down until it is thick and syrupy.  The recipe also calls for agave nectar, a natural sweetener, but I had some brown rice syrup on hand.   Don't have either? You can use honey instead.  The salmon is marinated before being brushed with the glaze and broiled for a few minutes until it is just cooked through and still slightly pink in the middle-- just the way I like it.

Serve with the Rice with Edamame and Prosciutto and you have a well-balanced meal that everyone will enjoy.

Kitchen Tip

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How to Peel a Pomegranate

If you read the Black Bean and Pumpkin Soup post, you might remember that I garnished the soup with pomegranate seeds; certainly optional.  However, it was brought to my attention that some of you have never opened a pomegranate. So, I thought I would share a tip for easy removal of those tiny, tasty seeds.  

Fill a large bowl full of cool water.  Score the tough outside peel with the blade of a pairing knife.  Pull apart the peel to expose the inside chambers.  Place the opened pomegranate in the bowl and separate the seeds from the pulp and internal membranes.  Oh, get your kids involved.  Their tiny fingers are perfect for picking out the seeds.  Just remember to put on an old shirt or apron because pomegranate juice stains.  As you seperate the seeds you will notice that the pulp floats and the seeds sink.  Simply remove the floating pulp and drain the water from the seeds.  How easy is that?