My Grandma sent me a GIANT pomegranate a few weeks ago and I had no idea what to do with it. The first question in my mind is "how the heck do i get the seeds out???". Fear not, Grandma sent a little flyer from POM on how to de-seed a pomegranate. So the first step was to de-seed!
Success. So now that I have all of these seeds, what do I do with them? Well let's see, I have oatmeal, sugar, and chocolate chips. I've got it, muffins! I found an awesome recipe online and tweaked it a little bit. Okay, a lot a bit. They came out great!
Makes 14 delicious muffins
Ingredients
1¾ cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
3 large eggs, lightly beaten
½ cup vegetable oil
⅓ cup water
1 cup pomegranate seeds
½ cup old fashion rolled oats
½ cup chocolate chips (or more!)
Topping
3 tablespoons melted butter
½ cup light brown sugar
⅓ cup all-purpose flour
1 teaspoon cinnamon
¼ cup old fashion rolled oats
¼ cup pomegranate seeds
Directions
Preheat oven at 350 degrees. Line muffin tin with paper liners and set aside.
In
a large bowl mix flour, sugar, baking powder, baking soda, salt and
cinnamon. Add in
the water, eggs, and oil. Stir together until well
combined. Stir in pomegranate seeds and oats.
Pour the batter into lined muffin tins about ¾ full, then set aside.
In
a medium bowl stir together the melted butter, brown sugar, flour, cinnamon,
rolled oats, pomegranate seeds and chocolate chips.
Generously sprinkle
the topping on top of each muffin. Don't worry, most of it will stick to the muffins. Bake for about 22-25 minutes until a toothpick comes out clean.
Cool on wire rack...or if you're like me, you're impatient and won't actually let them cool and want to eat them right away. Either way, enjoy!
p.s. these freeze really well so you can save some for later too
Okay, I was nervous to have Brad try this one. How can I make a meat-o-saurus eat vegetables instead of meat? And with brown rice? Brown? Impossible! But I made it last week and, gasp, he actually liked it!
Here we go...
Veggie Meatballs
1 medium onion
1 medium eggplant
3 cups portobello mushroom
2½ cups dried bread crumbs
½ tablespoon dried parsley
½ tablespoon dried oregano
1 teaspoon garlic powder
½ teaspoon chili pepper
Sea salt and black pepper, to taste
2-3 large eggs, beaten
⅓ cup Parmesan, grated
⅓ cup grated Pecorino
2 tbsp extra virgin olive oil
1 tablespoon tomato paste
Sauce
1 can tomato sauce
1 green pepper in slices
1 cup grape tomatoes halved (optional)
Directions
Finely
chop all of the vegetables (very fine). Put them in a large bowl and add the breadcrumbs. Add
spices and coating, let sit for 20 minutes so the breadcrumbs can absorb
the flavor.
Spray
cookie sheet with olive oil. Form mixture into 1-1½ inch balls. Lay
out of cookie sheet. Spray on top with olive oil spray.
Cook on 400 for 20 minutes, until the outside is hard. Let cool.
Now let's make the sauce. Make tomato soup as you would normally, add the green pepper slices and tomatoes, heat on medium to a rolling boil, then reduce heat.
Add meatballs to sauce. Simmer for 30 minutes. The meatballs will get crumbly but that's okay, it makes the sauce better.
Serve over brown rice and enjoy!
Everyone needs a good lasagna recipe, right? Well this one is simple. Super simple. Like when I first started to think about cooking, this is the only thing that's fail-safe. And you can add pretty much anything you want to it! It goes a little something like this:
Ingredients
¾ box lasagna noodles
¾ container parmesan cheese
¾ bag mozzarella cheese
1 pint ricotta cheese
1 egg
1 teaspoon parsley flakes
1 large jar marinara sauce
Optional Ingredients
2-3 cups fresh spinach
2-3 cups fresh mushrooms
Directions
Preheat the oven to 350.
Boil the noodles as per the recipe on the box. I wouldn't use those no-cook noodles, those weird me out. And they don't have the fun curly edges like the real noodles do.
Sautee vegetables with olive oil and set them aside.
In a bowl, mix almost all of the parmesan and mozzarella cheese, all of the ricotta cheese, the egg, and the parsley.
Use a large rectangular glass pyrex pan. Coat the bottom of the pan with sauce. Add a layer of noodles, then sauce, then veggies, then the cheese mixture. Then noodles, sauce, veggies, cheese again. And again. You will probably be able to make 5 or 6 layers.
On the top layer, do a layer of noodles, sauce, then sprinkle on the remaining parmesan and mozzarella that you didn't mix in the first time. And that's it!
Bake for about 1 hour.
Et voila!
