Obsessed: Pomegranates

Hello. My name is Julie. I'm addicted to pomegranates.

Well, I don't think it's something that I need to go to a 7-step program for, but they are delicious. and really great for you.

To be honest with you, this is a recent obsession. Pomegranates are an intimidating fruit...I've never really known the best way to cut into them, so I never bought them. They are lumpy and have a weird nub at the top and I didn't know what could and shouldn't be eaten.

So here's a little "how to" care of one of my new favorite blogs for healthy eating - Gina's Skinny Recipes

How To Open A Pomegranate

Step One



Step Two
Remove the top. This easily comes right off.


Step Three
Once you remove the top you will see sections of the pomegranate divided by white membrane, score along those edges and the pomegranate will open up like a flower and all the arils will easily come out.


Step Four
Enjoy!!

Now that you know how to open a pomegranate correctly...here are some wonderful looking recipes. Hopefully I'll get to try them soon and let you know how they are!!!

Spiced Pears and Pomegranate

allrecipes.com

Ingredients

• 3 pears - peeled, cored and cut into wedges
• 1 pomegranate, skin and light-colored membrane removed
• 1 tablespoon fresh lemon juice
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons finely chopped almonds (optional)
• 4 sprigs fresh mint leaves for garnish (optional)

Directions

1. Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

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Pomegranate Pancakes

via Peanut Butter Fingers

Ingredients:

• 1 c. all purpose flour
• 1 tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 c. POM Wonderful pomegranate cranberry or pomegranate juice
• 1 egg
• 2 tbsp. vegetable oil

Directions:

• Combine flour through baking soda in a bowl
• Whisk together pomegranate juice, egg and oil
• Pour pomegranate mixture into the bowl with the four mixture and beat until combined
• Spray griddle or pan with non-stick cooking spray
• Pour batter onto pan in individual pancakes, flipping after approximately 2 minutes
• Cook until batter is set
• Top with syrup, powdered sugar, fruit or desired toppings

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Spicy Pumpkin Soup

via Pinch My Salt

long recipe - see above hyperlink :)

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Mango-Pear Sushi with Pomegranate Blueberry Wasabi

care of Gluten-Free Hippie

This looks really fun...and it might actually be a wasabi I can handle!! (maybe lol)

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Chocolate Covered Pomegranate Seeds (yes, please!)

via UrbanVegan.net

step by step recipe (see hyperlink)

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Pomegranate Martini via Gina's Skinny Recipes

Pomegranate Martini
Gina's Weight Watcher Recipes
Servings: 1 • Serving Size: 4 oz • Calories: 124 • Points: 2 ww points

• 3 oz Pom Wonderful pomegranate juice
• 1 oz citrus infused vodka
• crushed ice
• lemon or lime twist

Super chill the glass, shake well with crushed ice and add a twist of lemon or lime for a killer drink.

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Pomosa (twist on the traditional Mimosa)

allrecipes.com - no pic, sorry!

• 1/2 cup brut Champagne
• 2 tablespoons bottled pomegranate juice
• 1 teaspoon pomegranate seeds (optional)

And last, but not least, you can always check out the POM Wonderful website for great recipes/ideas :)

Happy eating...and drinking!!

**all pictures are taken from blogs/websites that have all been referenced with the appropriate recipe :p

Vintage Sweet Pea - Birthday Wishes

Happy Birthday Brett!!!

the good stuff

paper: stampin up (su) crushed curry; papertrey ink (pti) hawaiian shores; vellum

stamps: papertrey ink year of flowers - sweet pea, mega mixed messages and text background

ink: staz on; papertrey ink chai; archival ink sepia

ribbon: PrarieBirdBoutique from Etsy

misc: michaels button; basic grey bling; twine; white pen; platinum stickles

cuts: martha stewart royal butterfly; papertrey ink eyelet border; corner chomper

side note: to get the light white effect on the sweet peas, I colored on the back side of the vellum with the white pen...less chance for smudging this way too :)

My New Favorite Kitchen Gadget...and Butternut Squash Soup!!

I've been wanting one of these bad boys for a while now. I have a blender, yes, but this is so much more convenient, less "clunky" and ...prettier.

Yes, pretty is important when it comes to things I put in my kitchen. So which color did I choose? All 5! Just kidding, it was a really difficult decision but after almost leaving Sur la table (love) with the navy one, my friend convinced me that the Pomegranate Immersion Blender would be best as it matches all of my other appliances. Thanks Erin :)

Since today was a bit chilly (windows open, bundled up in sweaters, scarves and long socks) in Florida...so it was about 68 degrees, lol, but that's cold for me, I decided to make some Butternut Squash Soup for the hubs and I.

The recipe was passed along to me from Erin (same shopping buddy) who I'm sure got it from Cooking Light, as she does with most of her recipes.

So here it is...I hope you enjoy as much as my husband and I did. And if you don't have one of these hand blenders yet, no worries, you can use your blender :)

Butternut Squash Soup:

1 1/2 tablespoon butter

1/2 medium onion, diced

2 cloves garlic

2 springs fresh thyme (I used dried)

1/2 to 3/4 butternut squash - peeled, seeded and cut into 1 inch cubes

4 cups chicken stock (or chicken broth)

1 pinch ground cumin

salt and ground black pepper to taste

Directions:

1. Melt the butter in a large pot over medium heat, cook the onion,

garlic and thyme in the hot butter until the onion has softened (about

five minutes). Add the squash and chicken stock, bring to a simmer

and cook until the squash is tender, 10 to 15 minutes. Season with

cumin, salt and pepper and remove from heat.

2. Pour the soup into a blender, filling the blender no more than

halfway. Hold the lid of the blender in place with a kitchen towel

and carefully start the blender using a few quick pulses to get the

soup moving before leaving it on to puree. Puree in batches until all

is smooth and pour into a serving bowl. Or, you can use a stick

blender and puree the soup right in the pot. Puree until completely smooth.

Check back in soon for some more tasty soup recipes using my new favorite kitchen gadget :)

Enjoy!