pomegranate

Hasselback Honey-Roasted Carrots

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make.

HASSELBACK HONEY-ROASTED CARROTS

Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish

Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Unconventional Peach Side Salad

What’s Cooking in Gail’s Kitchen? Be Our Guest: Unconventional Peach Side Salad! What a blessing to partake in the abundance of plump and juicy peaches. The options are endless. For instance, I like to substitute tomatoes for fresh peaches in a side salad. By adding the buttery taste of Gorgonzola cheese, it creates a robust flavor that easily compliments the sweetness of the peach. Just thinking about it makes my mouth water. Oh my!

UNCONVENTIONAL PEACH SIDE SALAD

Ingredients:

1-2 fresh peaches, washed and skin on

2 cups organic salad greens

1/3 cup Gorgonzola cheese, crumbled

2 tablespoons pecan bits

2 tablespoons lemon olive oil

2 tablespoons pomegranate balsamic reduction

Croutons for garnish

Instructions:

Cut peaches into wedges. Divide organic salad greens into shallow serving dishes. Distribute peach slices. Sprinkle with crumbled Gorgonzola cheese and pecan bits. Drizzle lemon olive oil and pomegranate balsamic reduction sauce over all. Garnish with toasted croutons.

Peaches Hot Off the Grill

What’s Cooking in Gail’s Kitchen? Be Our Guest: Peaches Hot Off the Grill! Need a salad tonight? Take the easy way out and throw a couple peaches on the grill. You can even leave the skin on, like I did. In a few minutes, you’ll be savoring their remarkable flavor on a bed of mixed greens. As the family claps their hands in delight, simply take a bow and chirp, “You’re welcome!”

PEACHES HOT OFF THE GRILL

Ingredients:

2 large fresh peaches, halved and pitted

1-2 tablespoons lemon olive oil

1/3 cup Bleu cheese, crumbled

2 tablespoons pecan bits

Mixed Greens

Lemon Olive Oil to taste

Pomegranate Balsamic Vinegar to taste

Instructions:

Preheat gas grill on medium-high heat. Brush cut side of each peach half with lemon olive oil. Place cut side down on grill. Cook for 5 minutes. Flesh will be slightly charred. Turn peaches over and cook 2 minutes longer. Meanwhile divide salad greens between individual plates. Transfer one peach half to each bed of greens. Sprinkle with crumbled Bleu cheese and pecan bits. Drizzle with additional lemon olive oil and pomegranate balsamic vinegar to taste.

Quaker Oat Breakfast Companions

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Quaker Oat Breakfast Companions! I must confess, some days a cup of Italian espresso and a crispy wafer roll is enough to get my engine up and running. But on those mornings when I wake up ravenous, I turn to a hearty bowl of Quaker Oats with all the trimmings: pomegranate arils, orange slices, almonds, cinnamon, and brown sugar. I appreciate the fiber, fruit, and nuts for healthy living. Topped with a bit of honey and milk in lieu of brown sugar, and I’m left feeling full for longer periods of time. Plus, it’s a good source of fiber and iron. Switch things up now and then by choosing a bowl of oatmeal for breakfast.

QUAKER OAT BREAKFAST COMPANIONS

Ingredients:

1 cup milk

1 dash sea salt

1 dash cinnamon

1/2 cup whole grain oats

1 mandarin orange, peeled

1 tablespoon almond slices

1 tablespoon pomegranate arils

1 teaspoon brown sugar or natural honey

Instructions:

Combine milk, salt, cinnamon, and oats in a microwave-safe bowl. Microwave on High 2 1/2-3 minutes. Remove and mix well. Top with oranges, almonds, arils, and honey.

Vinaigrette Vendetta

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Vinaigrette Vendetta! Every once in awhile it’s nice to step up your game at mealtime. So often we go out to a restaurant and then feel like everything at home is just humdrum and boring. Not true. By changing the ingredients, a completely different flavor is born. Take advantage of the olive oil gourmet shoppes popping up all over. Consultants are eager to have you taste flavored olive oils paired with specialty balsamic vinegars. They will astound you. Flavors like lemon with pomegranate or lime with strawberry are only the beginning. Think about bacon olive oil with maple balsamic. Mmmm. Have I piqued your curiosity?

VINAIGRETTE VENDETTA

Ingredients:

1/4 cup lime olive oil

1/4 cup strawberry balsamic vinegar

1 tablespoon red onion, minced

1 tablespoon Dijon mustard

1 1/2 teaspoons wildflower honey

1/2 teaspoon garlic, minced

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

Instructions:

Combine lime olive oil, strawberry balsamic vinegar, red onion, Dijon mustard, wildflower honey, minced garlic, kosher salt, and white pepper in a small bowl. Whisk together until mixed. Pour into a cruet with a stopper. Store in the refrigerator.

Eating My Way Through the Holidays! Yuletide Favs: Hasselback Honey-Roasted Carrots!

Eating My Way Through the Holidays! Yuletide Favs: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make.

HASSELBACK HONEY-ROASTED CARROTS

Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish

Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Eating My Way Through the Holidays! Special Edition: Pomegranate Arils

#Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Precious Pomegranate Arils! Never mind the antioxidants, vitamins A or C, or it’s antiviral benefits; these seeds are amazingly sweet. Add lime zest for zing and pizzazz. Did you know there are over a hundred juicy gem-like seeds in every pomegranate? Another reason to choose this powerfully magnetic mythological mystery. 
PRECIOUS POMEGRANATE ARILS
Ingredients:

1 ripe pomegranate 

1 fresh lime
Instructions:

Make sure the pomegranate’s skin is hard to the touch. No dark spots or blemishes which indicate bruising. There’s more than one way to open a pomegranate. For me, the underwater technique wins my vote. It’s less messy without staining my fingers red and can be done in a few minutes. Fill a large bowl with cool water. Cut the end that looks like a small crown. Then score the skin as though you were going to quarter the fruit. Basically this gives you a line where you can separate it into four sections. Now place one section under water. Turn the skin inside out. The seeds will sink to the bottom of the bowl and the membrane will float. Remove the membrane pieces and repeat with the remaining three sections. When finished pour the bowl of water through a strainer to rinse the pomegranate arils. Transfer them back to the empty bowl. Take a fresh lime and zest the entire skin. Quarter the lime squeezing the juice over all. Use the ruby red seeds to garnish beverages, top yogurt, embellish a smoothie, or as a simple indulgence. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Be Our Guest: Yogurt Frozen Fruit Pops! Take a look in the freezer and choose the berries you love the most. You are about to make a delicious fruit popsicle without high fructose corn syrup. By using only natural ingredients, with honey as a sweetener, the berry flavors are intensified with guilt-free results that make your heart swoon. The hardest part is waiting overnight for the pops to become firm. As a special indulgence, sprinkle them with mini chocolate chips and crushed nuts. 
YOGURT FROZEN FRUIT POPS
Ingredients:

1 1/2 cups strawberries, frozen

1 cup raspberries, frozen

1 tablespoon pomegranate arils, frozen

1/2 cup all natural Greek yogurt

2 tablespoons natural honey

1 1/2 teaspoons lemon juice

Mini chocolate chips, for garnish

Crushed pecan pieces, for garnish
Instructions:

Arrange 8 treat cups in the bottom of a loaf pan. Have 8 craft sticks set aside. Combine frozen strawberries, raspberries, and pomegranate arils in a food processor. Add Greek yogurt, natural honey, and lemon juice. Mix on HIGH until smooth and blended, stopping occasionally to scrape down the sides. Pulse until smooth and creamy. Spoon frozen fruit yogurt into the treat cups. Insert one craft stick into each cup. Sprinkle tops with mini chocolate chips and nut mixture. Place in freezer overnight. Remove yogurt frozen fruit pops by tearing the paper cup and serve. Enjoy!

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Be Our Guest: Peaches Hot Off the Grill! Need a salad tonight? Take the easy way out and throw a couple peaches on the grill. You can even leave the skin on, like I did. In a few minutes, you’ll be savoring their remarkable flavor on a bed of mixed greens. As the family claps their hands in delight, simply take a bow and chirp, “You’re welcome!”
PEACHES HOT OFF THE GRILL
Ingredients:

2 large fresh peaches, halved and pitted

1-2 tablespoons lemon olive oil

1/3 cup Bleu cheese, crumbled 

2 tablespoons pecan bits

Mixed Greens

Lemon Olive Oil to taste

Pomegranate Balsamic Vinegar to taste
Instructions:

Preheat gas grill on medium-high heat. Brush cut side of each peach half with lemon olive oil. Place cut side down on grill. Cook for 5 minutes. Flesh will be slightly charred. Turn peaches over and cook 2 minutes longer. Meanwhile divide salad greens between individual plates. Transfer one peach half to each bed of greens. Sprinkle with crumbled Bleu cheese and pecan bits. Drizzle with additional lemon olive oil and pomegranate balsamic vinegar to taste.