Playing with pomegranates...

Pomegranates... in my experience, have been both unreliable and unpredictable. So whenever I want one, I buy two or three.



For example... come with me to the kitchen...

Here we have 3 very different looking pomegranates. But we're only going to open up 2 of them today (the two on the right).


Here is the first one... cut right in half.

Tip from Lori: Somewhere along the way I heard that it's best to unleash the seeds in a bowl of water. This somehow keeps the seeds/juice from popping open, and keeps stains off your kitchen counter. (Yes - you can thank me later!)

The seeds fall to the bottom of the bowl, while the white membrane (which holds the seeds in place) floats to the top. This makes it easier to separate/clean... and therefore enjoy much sooner!

With a strainer I remove the seeds and give them another quick rinse. Then they are ready to enjoy...

See how those cute little seeds are nestled all together? And here is the yield from one pomegranate.

And here is the inside of the first pomegranate and the empty white membranes.

HOWEVER, and this is where my experience shows true, let's see exactly how unpredictable these fruits can be. When I cut open the second pomegranate we see a completely different color...

So I removed the seeds from this second fruit... and look at the difference of the color! And the taste is so much different... much more intense, full of flavor, etc.

See below: the bowl on the left is the second fruit while the bowl on the right is the first fruit I cut open. Now I don't even want to eat the seeds from the first fruit... I mean, what's the point?!

I love this time of year for many reasons... one of them being that I get to eat good pomegranates!

For more info on pomegranates, read this: more info on pomegranates

enjoy your time in the kitchen...

A favorite: Trader Joe's Chocolate Croissants

I owe my friend Jan a HUGE THANK YOU! Now, to answer the question on why it took me so long to pick these up at Trader Joe's and try them for myself...

WHY, oh why, did I wait so long?!



You can find them in the frozen food section... they are packaged in a box of 4. Trust me on this one... buy more than just 1 box.




Follow the instructions on the back of the box: lay them out on a buttered/lined cookie sheet, seam side down. And allow them to thaw, raise overnight...

Approximately 10 hours later this is what they look like.



To give the tops of the croissants, brush them each with a little bit of egg wash. And then place them in the oven.




About 20-25 mins later this is what you have...

If you can stand it, allow them to cool for about 10 mins and then eat ONLY one... I dare you!

But don't take my word for it... try them for yourself!

enjoy your time in the kitchen...

RECIPE: Spicy Chicken Soup

Today I'm home with a cold... I've got the sniffles, the sneezes, the sore throat, the puffy/watery eyes ... the whole enchilada...

So, I knew it was time to make the spicy chicken soup. In our household this is also known as the “when-you-have-a-cold-and-want-to-open-the-sinuses soup”. It's spicy... just what the Dr ordered.

But first let me ask... when writing a food blog how does one finely walk the line between today's necessity (a remedy) and keeping the post savory... especially when it comes to THIS topic?!

Well, read on if you want.

Here's where I started...




And as most soups start... saute some onion. This will start the layering process.



About a minute before the onions are ready, add the diced garlic...



... the garlic is then followed by the chicken, which I've cut into 1" pieces...



Toss the chicken with the onions and garlic and allow to cook.



Toss in the ground cumin, thyme and salt/pepper mixture to coat the chicken while cooking...



Toss the chicken until completely cooked ... and while you're waiting set out the beans to drain off some of the canning juices. I used Trader Joe's "Cuban Style Black Beans"... they are flavored slightly and have more heat in them than the regular canned black beans. (I just wanted more heat.)

You can use your favorite type... I won't get upset. I promise.



Then start adding the other flavors... the tomatoes...



Next the green chiles and corn...



Followed by the chicken stock...



Stir in the beans...



Add the tomato paste and red pepper flakes...



Bring to a boil, stir it well and reduce to a simmer...



Place a lid on the pot and allow the soup to simmer for at least a half hour...



When you're ready to eat dinner... or you just can't stand sniffling any longer... add the noodles (or rice), bring to a boil again and allow the pasta to cook.



Tonight I was just having a bowl or two... not the whole pot... so I spooned some out into a smaller pot and brought it to a boil. I tossed in the pasta and allowed it to boil until the pasta was cooked.





And then it was ready. I served up the soup, wrapped myself in a blanket and sat down to watch another tv show...




Now if I could just get over this cold... I'm running out of tv shows.




Spicy Chicken Soup
Recipe courtesy Lori Tisdale

Ingredients
1 tablespoon olive oil
1 yellow onion, diced
2-3 large garlic cloves, finely diced
2 large boneless, skinless chicken breasts, cubed
1 quart chicken stock
1 can diced tomatoes, fire roasted is preferred
1 can black beans, drained
1 can (4 oz.) diced green chiles
2 tablespoons tomato paste
1 cup frozen corn
1 teaspoon ground cumin
½ teaspoon thyme
½ teaspoon red pepper flakes
Salt/pepper

Optional: add egg noodles or rice at end, allow to boil enough to cook rice or noodles before serving

Instructions
In a large stock pot allow onion to saute in hot oil until translucent. In the last minute or two, add diced garlic and chicken. Add cumin, thyme and salt/pepper to taste. Stir well. Cook until chicken is done.

Add tomatoes, chicken stock, black beans, green chiles, corn, red pepper flakes and tomato paste. Bring to a boil and reduce to medium-low. Cover. Allow to simmer for at least 20 minutes. But, the longer it cooks on a simmer the better the flavors have a chance to “marry”.



enjoy your time in the kitchen...

Pear Pizzazz...

Now, doesn't THAT look refreshing?! Well, it is!

Here's where I started... pear vodka, tonic water, lime and ice.



Ice in the bottom of the glass... squeeze in a little bit of lime from a small wedge...



Add a splash of pear vodka... (my new favorite!)





Fill up the rest of the glass with tonic...



No stirring required...



2 tonic tips:

(thank you Dawn and Kris!)

1) Always use cold tonic. It fizzes less when you pour it in the glass. And becuase it's more fizzy it stays fizzy longer.
2) Pour in all of your other ingredients first, then top off the drink w/ tonic. If you pour other ingredients on top of the tonic the fizz goes away.



And trust me... you want the fizz, the pizzazz. Otherwise it's just not "pizzazz-y". And who wants that?!



enjoy your time in the kitchen...