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Foodie Friday: Eats Well With Others
by Guest Writer, Valerie Whitmore I can't believe Christmas is just days away. Amazingly, I got all my shopping done on time. No late gifts for the nephews this year. I think that's a first. And I didn't have to visit a mall even once. Thank goodness!
While I can't stand the holiday shopping crowds, even those at the grocery stores, I do love that you get to see things in stock that you don't normally see. Like pomegranates. Now, maybe those of you with access to decent produce can get these more readily but I have a heck of a time finding them except for right before Christmas. It's a shame, too, because I would use them far more in cooking if I could get my hands on them.
I've started buying them up when I see them. Well, not buying them ALL up, but getting a decent stockpile going since I found out that you can freeze the seeds. So I've been harvesting them and sealing them in freezer baggies for future use
Of course, yesterday when at the store I saw they started selling just the seeds in little containers. I hope they continue to do so, even though I have a hefty supply on hand at this point.
I wanted to use some of the harvested seeds before I froze them and I figured a Christmas-y dish would be the way to go. As luck would have it, Joanne over at Eats Well With Others had the perfect recipe
Eats Well With Others has a nice variety of sweet and savory dishes. One recipe that caught my eye while I was snooping around was sweet potato and black bean tacos with Swiss chard pesto. The recipe that really got me into the holiday spirit though was one fo Roasted Brussels Sprouts with Pomegranates Brussels sprouts are a classic holiday veggie side dish and the pomegranate seeds (called arils) add a lovely contrast of red to the bright green sprouts
The recipe is adapted from Bobby Flay (according to Food Network, although her blog says Tyler Florence... ) and I'm glad she altered it. The original recipe calls for 6 tablespoons of butter. I love butter, I mean, who doesn't, but the holidays add enough calories to my diet that I will gladly cut out a few where I can. And with Joanne's adaptation, honestly, you won't miss the butter. Butter? Who needs butter?
The recipe also calls for pomegranate molasses. You have three choices
You can buy it either in your local store or online
Or
You can make it by heating 1 cup pomegranate juice mixed with 1/8th cup sugar and a few drops of lemon juice until it forms a syrup and is reduced to 3 tablespoons.
Or
You can substitute 1 1/2 tablespoons honey mixed with 1 1/2 tablespoons balsamic vinegar.
I didn't go through the effort of reducing pom juice down just to sample it but I did sample the honey-balsamic substitute and I have to say, it's a pretty decent alternative if you can't get pre-made pomegrante molasses.
Execution of the recipe is quite simple. The Brussels sprouts are roasted (my favorite way to cook them!) and then tossed with the pom molasses. Cook just a little longer and then toss with lime and orange zest, and of course, the pomegranate seeds.
From start to finish it takes about 30 minutes depending on how large the sprouts are (or if you cut them in half). I cut the larger sprouts in half but left the smaller ones whole. Honestly, the only "hard" work in this recipe is trimming the sprouts.
A beautiful and delicious side dish, perfect for Christmas or anytime.
Get the recipe: Roasted brussels sprouts with pomegranates
Visit Eats Well With Others https://www.joanne-eatswellwithothers.com/
Like on Facebook https://www.facebook.com/pages/Eats-Well-With-Others/102573117710
Follow on Twitter https://twitter.com/joanneeatswell
While I can't stand the holiday shopping crowds, even those at the grocery stores, I do love that you get to see things in stock that you don't normally see. Like pomegranates. Now, maybe those of you with access to decent produce can get these more readily but I have a heck of a time finding them except for right before Christmas. It's a shame, too, because I would use them far more in cooking if I could get my hands on them.
I've started buying them up when I see them. Well, not buying them ALL up, but getting a decent stockpile going since I found out that you can freeze the seeds. So I've been harvesting them and sealing them in freezer baggies for future use
Of course, yesterday when at the store I saw they started selling just the seeds in little containers. I hope they continue to do so, even though I have a hefty supply on hand at this point.
I wanted to use some of the harvested seeds before I froze them and I figured a Christmas-y dish would be the way to go. As luck would have it, Joanne over at Eats Well With Others had the perfect recipe
Eats Well With Others has a nice variety of sweet and savory dishes. One recipe that caught my eye while I was snooping around was sweet potato and black bean tacos with Swiss chard pesto. The recipe that really got me into the holiday spirit though was one fo Roasted Brussels Sprouts with Pomegranates Brussels sprouts are a classic holiday veggie side dish and the pomegranate seeds (called arils) add a lovely contrast of red to the bright green sprouts
The recipe is adapted from Bobby Flay (according to Food Network, although her blog says Tyler Florence... ) and I'm glad she altered it. The original recipe calls for 6 tablespoons of butter. I love butter, I mean, who doesn't, but the holidays add enough calories to my diet that I will gladly cut out a few where I can. And with Joanne's adaptation, honestly, you won't miss the butter. Butter? Who needs butter?
The recipe also calls for pomegranate molasses. You have three choices
You can buy it either in your local store or online
Or
You can make it by heating 1 cup pomegranate juice mixed with 1/8th cup sugar and a few drops of lemon juice until it forms a syrup and is reduced to 3 tablespoons.
Or
You can substitute 1 1/2 tablespoons honey mixed with 1 1/2 tablespoons balsamic vinegar.
I didn't go through the effort of reducing pom juice down just to sample it but I did sample the honey-balsamic substitute and I have to say, it's a pretty decent alternative if you can't get pre-made pomegrante molasses.
Execution of the recipe is quite simple. The Brussels sprouts are roasted (my favorite way to cook them!) and then tossed with the pom molasses. Cook just a little longer and then toss with lime and orange zest, and of course, the pomegranate seeds.
From start to finish it takes about 30 minutes depending on how large the sprouts are (or if you cut them in half). I cut the larger sprouts in half but left the smaller ones whole. Honestly, the only "hard" work in this recipe is trimming the sprouts.
A beautiful and delicious side dish, perfect for Christmas or anytime.
Get the recipe: Roasted brussels sprouts with pomegranates
Visit Eats Well With Others https://www.joanne-eatswellwithothers.com/
Like on Facebook https://www.facebook.com/pages/Eats-Well-With-Others/102573117710
Follow on Twitter https://twitter.com/joanneeatswell