Tag Archives: pomegranate

Kale, Pomegranate, and Caramelized Parsnip Salad Recipe by PBS Food

I had a large bag of kale from our winter garden, along with a few other mixed greens, 2 small bags of parsnips, and 4 pomegranates in my refrigerator, so when I saw this recipe on Pinterest, I immediately wanted to try it.

I put on a large pot of chicken noodle soup while I roasted the parsnips and prepped the other salad ingredients. It was absolutely delicious! And it looked like Christmas! This one’s going in the archives. The dressing recipe alone is worth saving! And it was the perfect accompaniment to the soup on this dreary winter day.

Here’s what PBS says: “Prepare a crispy maple-caramelized, roasted parsnips intermingled with sweet pomegranate seeds and shredded kale from Aube Giroux of the Kitchen Vignettes blog.”

Kale, Pomegranate, and Caramelized Parsnip Salad Recipe

Yield: 8 servings

Ingredients

For the Salad:

  • 1 large bunch of kale (about 10 large leaves)
  • 1 pomegranate
  • 4 medium parsnips (about 1 pound)
  • 2 Tbsp olive oil
  • 3 Tbsp maple syrup

For the Dressing:

  • 1/3 cup olive oil
  • 1 clove garlic, finely minced
  • 2 Tbsp maple syrup
  • 2 Tbsp fresh-squeezed lemon juice
  • 1 Tbsp apple cider vinegar
  • Salt and pepper, to taste

Optional Garnish:

  • 2 Tbsp. freshly grated parmesan
  • 3 Tbsp. toasted hazelnuts

Directions

  1. Wash the parsnips and scrub if needed, no need to peel them. Slice lengthwise into pieces about 3 inches long and then cut those into quarters (or eights if the parsnips are big). Place them in a roasting pan with the 2 Tbsp olive oil and 2 Tbsp maple syrup and toss well. Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool.
  2. Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
  3. Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.
  4. Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
  5. If you wish, garnish with toasted hazelnuts (simply place hazelnuts in a skillet on medium heat for about 5 minutes, stirring frequently so they don’t burn) and freshly grated parmesan.

Original URL: http://www.pbs.org/food/kitchen-vignettes/kale-pomegranate-and-caramelized-parsnip-salad/

 

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Journey Journal: Days 14-23

Days 14-16: Monday through Wednesday, January 14-16, 2013

Still eating lots of fruits and vegetables, whole grains, low fat dairy, and lean meats. Down 3 pounds so far. Finally broke down and bought an elliptical with some Christmas money. We did a lot of research and finally bit the bullet on the Nordic Track ACT Elliptical from Sears Outlet. It took three of us to get the box into the house, then we broke open the box and carried the individual parts upstairs (there was no way we would have made it up the stairs with the box intact). Only downside…they forgot to put the hardware in the box, so we’re waiting on the company to ship us the nuts and bolts to hold the thing together. In the meantime, it was a really rainy week, so I’ve missed my walks.

Creamy, Warm Curry Sauce + Citrusy, Fresh Slaw = Healthy Deliciousness!

Day 17: Thursday, January 17, 2013

Bryan made steamed rice and sautéed chicken thighs with a coconut curry sauce. It was delicious! I tried a new recipe from Food & Wine Magazine: Brussels Sprouts Slaw with Peanuts and Pomegranate.  I used regular oil instead of olive and hazelnut oils (b/c I ran out), and I used chopped roasted raw peanuts instead of hazelnuts. I forgot to add the Parmigiano-Reggiano, but I’m sure that would be a great addition too. Very citrusy and fresh!

Days 18-19: Friday and Saturday, January 18-19, 2013

I enjoyed eating leftover Brussels Sprouts Slaw this weekend. Friday, I got to have coffee while walking with my good friend Ashley downtown. That evening, we had our new neighbors over for dinner. We had a really good time and I’m thankful for this new relationship. Saturday morning, my sister brought her boys over for some Wii Mario Kart and Bowling competitions. Always a blast!

Day 20: Sunday, January 20, 2013

Good service this morning at church. And really good conversation with Bryan about goals and ministry philosophy, etc. A quick lunch, then another Sunday afternoon hike with the young adult group and a healthful stir fry dinner afterwards!

Days 21-23: Monday through Wednesday, January 21-23, 2013

It’s been pretty busy at work this week so far, but it’s enjoyable work, so I don’t mind. I’ve been starting my mornings with oatmeal topped with baked apples, trail mix, and flax seed for breakfast with my coffee. Lunch has been simple and healthful leftovers. Still low on the exercise until the elliptical parts show up, since it’s finally gotten cold here, but I am tracking my food most days and down a total of 5 pounds now! Encouraged. Also encouraged by various relationships at church. We had church supper tonight before prayer meeting, and it was amazing to see the Body working together: preparing food, serving, cleaning up, praying, hugs, conversations, etc. So thankful for each of the friends God has given me–and that the Gospel is bigger than what stage of life we’re in–single, married with no kids, college students, widowed, divorced, teenagers, working moms, stay-at-home moms, retired, kids, etc. God is SO big!!

Weekly Recipes and Meal Plan

This Week’s Basket from Milk and Honey Organics Included: Red Potatoes, Yellow Onions, Jonagold Apples, Bosc Pears, Pomegranates, Roma Tomatoes, Shallots, Parisi Farms’ Broccoli Crowns, Mustard Greens and Butternut Squash. My butternut squash so was so adorable – yes, I honestly think produce can be cute. ;) Some baskets had kiwi and lettuce, but I have plenty of lettuce because I had coupons to use from Organic Girl by the end of 2011.

This Week’s Meal Plan: I’m eating a Whole-Food, Plant-Based Diet, with only 5% of my calories from animal protein, but I did add optional meat, egg, and cheese options for my husband.
Recipes in the Meal Plan:

A Merry Christmas Basket and Meal Plan!

This year’s Christmas basket included Granny Smith Apples, Sweet Potatoes and Yukon Golds, Lettuce, Tomatoes, Oranges, Green Beans, Pomegranate, Butternut Squash, and Sweet Onions.

And here’s this week’s Meal Plan (using PepperPlate once again):

The first recipe that came to my mind when I walked in the house yesterday and saw these beautiful Granny Smith Apples from my Milk and Honey Organics weekly produce basket was the Marcia Adams’ Granny Smith Apple Cake with Caramel Sauce! It’s a family favorite around the holidays and a quick dump cake that is delicious every time! The last time I made it, I used buttered ramekins, so each person got their very own apple cake and could put as much or as little caramel sauce atop as they liked. This cake would also make a beautiful homemade gift for neighbors or friends. If it doesn’t turn out exactly as beautiful as you would like, just drizzle some caramel sauce on top and pipe some whipped cream on it! (Yes, I confess, I have done that before.)

Recently, I’ve been watching a lot of The Chew episodes. It’s a fairly new morning talk show on ABC featuring four chefs and a fashion stylist. It’s pretty funny, most of the time, and has a lot of good recipes. Here are a few that I saw over the last few weeks that would be great to feature this week’s basket in:

(Other Recipes from the Meal Plan can be found in past Weekly Meal Plan posts).

What will likely happen in my house (and perhaps yours), is that you’ll plan your Christmas Dinner as your main meal for the week and then snack and attend parties and family gatherings for the rest of the week.

Leftovers will likely be a part of this week’s menu for all of us, but that doesn’t mean that they can’t be every bit as delicious as the feast itself. Enjoy plenty of  beautiful, organic produce this week! Keep it light and healthful and enjoy the time with family and friends even more than you enjoy the food! I hope you have a blessed and peaceful holiday season, full of family, food, and festivities!

Merry Christmas from My Journey to Lean!

Weekly Meal Plan and Recipe Ideas

This Week’s Basket from Milk and Honey Organics included Granny Smith Apples, Satsuma Mandarins, Jumbo Sweet Yellow Onions, Pomegranates, Celery, Bananas, Carrots, Ataulfo Mangos, Silver Dollar Mushrooms, Hurricane Creek Lettuce, Kem Radish Microgreens, Parisi Farms’ Beets and White Sweet Potatoes.

I am so excited to try the Satsumas! They’re a type of mandarin or orange, and a variety I have never had the privilege of tasting prior to this. And, of course, I love beets and sweet potatoes!

Here’s the meal plan I created using PepperPlate.com. I have to say, the more recipes you add, the easier it is to meal plan. You simply go to the planner tab and type a word (like “beets”) and every recipe that has that word in the title pops up for you to select the recipe you want.

And here’s the list of recipes:

Bon Appetit!!

Weekly Meal Plan for Two

This week, I decided to try to make a menu plan with what we got today and what we had left from last week’s basket, along with a few of my own random items.

This week’s basket: parsnips, a head of lettuce, 2 tomatoes, potatoes, bok choy, mushrooms, strawberries, pears, oranges, 3 apples, red pepper, ginger root.

 

ON HAND:

PRODUCE: a few organic shallots, 2 organic carrots, 2 organic yams, 2 organic oranges, 1/2 head of organic cauliflower, 1 organic mango, and half a bunch of organic scallions from last week’s basket, some organic celery (already washed and chopped into snack sizes), 1 green pepper,  2 organic apples, 2 lemons, 2 limes, garlic, 2 red onions, 1 pomegranate.

FRIDGE: all-natural eggs, organic milk, all-natural almond milk and soy milk, Trader Joe’s Blueberry Pomegranate all-natural juice (with hidden veggies!), organic whole chicken (on sale at Publix for $1.99/lb. right now), organic carrot juice.

PANTRY: organic steel cut oats, organic quinoa,  all-natural peanut butter, organic brown rice, organic canned black beans (and other varieties, dried), whole-wheat all-natural pasta, all-natural tomato paste, all-natural marinara sauce, organic low-fat coconut milk, raw honey, Multi-grain Cheerios.

FREEZER: Organic Edamame, all-natural frozen mixed berries, chopped all-natural walnuts and pecans, homemade chicken broth.

Grocery list: mozzarella (for pizza), dijon mustard and 4 oz. sharp white cheddar (for cauliflower sandwiches), graham crackers and 1 pint heavy cream (if I decide to make the key lime pie and lemon tart).

Menu Plan:

RECIPES: (click on titles for recipes)

Quinoa with Berries and Nuts

Baked Yams: rub with oil, sprinkle with sea salt, bake at 450F for 40 minutes. serve with 1 tsp. butter, 1/2 Tbsp. cane sugar, 1/2 c. chopped walnuts.

Creamy Parsnip with Ginger Soup

Bok Choy Salad (if I choose not to do the traditional salad with the soup)

Lettuce Wraps

Mango Salsa: chop and combine red bell pepper, red onion, mango, cilantro, lime peel, dried crushed red pepper, 1/4 teaspoon cumin, 1/8 teaspoon cinnamon (optional: avocado, black bean, corn, pineapple)

Cheesy Cauliflower Sandwiches

Key Lime Pie

Stirfry

Strawberry Shortcake (avoid whipping cream and serve with milk)

Ginger Honey Tea: Peel and finely chop 1″ of fresh ginger root. Put in tea ball and steep in hot water for 3-5 minutes. Add 1 Tbsp. honey. Enjoy! (or try Sunny’s Ginger Pear Tea)

Steel Cut Oats

Vegan Chili (use fresh tomatoes and tomato paste instead of diced tomatoes)

Lemon Tart (using Lemon Curd recipe) or Lemon Cake with Lime Curd and Pomegranate

Tomato Caper Pasta (turkey feta meatballs, optional)

Brown Rice Bar

Lemon-Lime Sugar Cookies

Other Options for this week’s basket:

Mashed Potato ‘n’ Parsnip

Crab Rangoon (uses bok choy)

Roasted Red Pepper Hummus

Seared Ahi Tuna with Blood Orange Sauce

Fruit Leather (uses apples, pears, and lemon juice)

Strawberry Yogurt Soup

Ina’s Ultimate Ginger Cookies (add fresh ginger instead of crystallized if you like)

My Idealistic Thanksgiving Feast

Most people wait until Christmas to have visions of sugar plums dancing in their heads. I, on the other hand, dream about food often. The funniest part is it usually doesn’t include sugar plums (or desserts in general, for that matter) and I’m usually day-dreaming. Food is, always has been and always will be a passion in my life…especially delicious, nutritious and aesthetically pleasing food!

With Thanksgiving less than one week away, I have been dreaming of turkey and cranberry-everything! If I could create my perfect Thanksgiving feast, I think it would include the following recipes:

Fresh Pomegranate, Sliced Apples and Honey

Ina Garten’s Roasted Turkey Roulade (I would use boneless, skinless turkey breast and a lean turkey sausage instead of pork sausage for the stuffing)

Giada De Laurentiis’ Butternut Squash Soup with Fontina Cheese Crostini

Roasted Red and Sweet Potato Wedges, Carrots, Garlic and Brussel Sprouts (drizzle with olive oil, salt and pepper, 450F, 45 minutes)

The Pioneer Woman’s Green Bean Casserole (I actually really like green beans, so I might reduce the cream sauce by half)

Mom’s Cranberry Relish

Ina Garten’s Ultimate Ginger Cookies

Mom’s Cran-Apple Pie with Pecan Crumble Topping and my Great-Grandmother’s Perfect Flaky Pie Crust recipe

How to Eat a Pomegranate

One of my beautiful poms! All photography in this post by Bryan McKinnon, http://www.shadowlight.smugmug.com.

I went to my friendly, local grocer this Saturday and picked up two pomegranates. They were on sale for $2.49 each. When I got to the cash register, the first one rang up as $2.79. So, I asked the cashier to adjust the order. As a secondary note, the item was misspelled in their system (pomagrenete). I was able to spell the item correctly, so the manager gave me both for $2.49 total. Who says vocab lists never got you anywhere?! Anyway, here’s what you really want to know…how to eat a pomegranate:

1. Cut pomegranate in half.

The juicy kernels are called arils. Some Mediterraneans eat the white segments between the arils, but I discard it with the skin.

2. Cut each half into 3 or 4 segments. Hold each segment by its end and invert the segment's arc, forcing the arils to loosen and separate.

3. Discard skin and white segments. Enjoy!

The name pomegranate means seeded apple. It’s often used as a religious symbol of fruitfulness, as each fruit contains around 600 arils! This fruit is delicious on its own, and is often added to Persian dishes, like soups and salads.

Caution: the juice will stain, so if you’re feeding it to children, I recommend letting them wear play clothes and eating outside. If the juice gets on something you really like, like it got on my white kitchen curtains in my first pomegranate experience, simply rinse with cold water and wash immediately.

Recipe: Vegetarian Black Bean and Quinoa Fiesta

Talk about a Vegetarian Delight!

Get ready for a nutritious and delicious explosion of flavor in your mouth. This is a new recipe I created last night that was so yummy I had to share! I can’t wait to eat the leftovers for lunch today! And it’s ready in less than 30 minutes!

Ingredients:

  • 3/4 c. dry quinoa
  • 3/4 c. 2% organic milk
  • 3/4 c. water
  • 2 tsp. organic butter
  • 1 tsp. garlic infused oil (you could use 1 tsp. olive oil and 1 minced garlic clove)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 organic leek (white and light green portion only)
  • 1 can organic black beans (about 10 oz.)
  • 3 oz. feta cheese crumbles (1 good size handful)
  • 2 organic roma tomatoes, chopped
  • sour cream and paprika to top
  • 1/2 avocado, sliced

Instructions:

  1. Prepare quinoa: combine water, milk, and quinoa in a medium pot and bring to a boil; reduce heat to low and cover, simmering for 15 minutes (until moisture is absorbed).
  2. Heat large saute pan with butter and garlic oil. Slice leeks into strips or rounds and add to pan. Sautee with salt and pepper.
  3. Drain black beans and add to cooked leeks.
  4. Add feta cheese and stir till beans are warm and feta is melted into mixture.
  5. Add diced tomatoes and warm through.
  6. Serve black bean mixture over the quinoa; top with a dollup of organic sour cream and avocado slices; sprinkle with paprika. Goes well with all natural tortilla strips and Publix Greenwise Organic Salsa.

Servings: 2 good source dinner portions or 4 side dish portions (in case you want to serve tacos, grilled chicken or steak strips on the side).