My one favorite thing about the winter season is citrus fruit. When I have a good lemon or orange in hand, I almost forget about the mountains of snow and the blistery weather. I always seek out unusual citrus fruits, from Meyer lemons to blood oranges. But the one citrus fruit I use most is the standard lemon. The ones available in the supermarket are typically the Eureka variety. I use those juicy yellow orbs in practically every recipe. Salad dressings, baked goods, and stews all benefit from a little lemon, be it the juice or zest. The aroma and flavor of lemons are what make them so special and revered in many cuisines.
Luckily we can get lemons year-round in the supermarket, but there are also ways to preserve them. Many cultures preserve lemons when they are in season for later use during the rest of the year. North African cuisine, particularly Moroccan, and even Indian and Southeast Asian cuisines utilize preserved lemons in many savory recipes. They are added to the famous Moroccan tagines. They are also great in standard stews, braises, and roasts. Just as with the fresh citrus fruit, the possibilities are limitless with preserved lemons.
Winter
Winter
Warm Up with Enlightened Winter Soup
When you live in the Midwest, northern Minnesota to be more exact, where below-zero temperatures are no big deal, but just part of winter life, a hot bowl of hearty homemade soup is highly appreciated.
A few weeks ago I received a copy of "Enlightened Soups," by Camilla V. Saulsbury. As I was in the midst of holiday preparations, I didn’t have much time to look through the cookbook. But as the New Year rang in, I was ready to get back to a more healthful eating routine. And, during the first week of the new year, a few of Camilla’s Enlightened Soups have been a part of my lower fat, lower calorie eating plan.
As I paged through the cookbook filled with more than 135 light and healthful soup recipes, I soon noticed the recipes used ingredients that can be found in most supermarkets and that the soups did not take long to make. All can be prepared in an hour or less, some in just 20 minutes. Each recipe has a small illustration that shows how long it takes to prepare the soup. As I soon discovered, enlightened soups don’t need to cook for hours to deliver wonderful flavor.
Another feature of "Enlightened Soups" is the nutritional information included with each recipe. I first tried Red Lentil Mulligatawny. It was rich with flavor and took 45 minutes to prepare from start to finish.
Our Favorite Pomegranate Recipes
A Pink Princess
Pomegranate Martini
CosPompolitan
Pomegranate, Gouda and Pear Quesadilla with POM Salsa
Holiday Guacamole
POM and Brie Bruschetta
Chickpea Dip with Toasted Cumin and Pomegranate
Pomegranate Salsa
POM Seared Scallop Salad
Beet and Apple Salad with Honey Dressing and Pomegranate Seeds
Arugula Salad with Persimmons & Pomegranate Seeds
Pomegranate Broiled Salmon with Garlic-Smashed Potatoes
Moroccan Grilled Lambchops with Pomegranate Relish
POM-Glazed Pork Chops with Red Cabbage and Mashed Potatoes
Pan Seared Duck Breast with a POM Thyme Reduction Sauce
Pomegranate and Pistachio Ice Cream | White Chocolate Mousse with Pomegranate Sauce | POM Oatmeal Drops
POM Velvet Cupcakes with POM Cream Cheese Frosting | POM Spicy Baked Pears
Peppermint Bark Hot Chocolate with Frozen Peppermint Whipped Cream
Are you still making hot chocolate from the store bought mix? This winter season, try something different. Make it from scratch, with real chocolate. It's a totally different taste experience. And there's a good chance you won't go back to a mix. And honestly, this doesn't take much longer (unless you are using instant).
I remember the first time I discovered hot cocoa did not have to come from a powdered mix, I was shocked. And this Peppermint Bark Hot Chocolate will make you a believer. I hope you will give it a chance.
The kid's eye's will pop when they see you add the Frozen Peppermint Whipped cream to the top of their mug. Cue happy music.
I broke up my peppermint bark chocolate bars into my saute pan. I love using a large saute pan to make hot chocolate. The large surface area makes it come together and heat up quickly. Easier to stir too.
Beyond Fries
Sweet potatoes are having their moment—at least according to my favorite New York Times reporter, Kim Severson. It seems their new fame is largely due to the popularity of sweet potato fries.
These fries (mostly deep-fried like regular potato fries) have popped up on both upscale and chain restaurant menus all over the country in the past couple of years. I am one of those willing victims who eats these things; but more often I roast them at home in the oven using the recipe I created for Fast, Fresh & Green.
But I’ve long been a fan of sweet potatoes cooked many different ways—especially any method that allows them to caramelize a bit, like slow-sautéing. So I thought this week I’d make some slow-sautéed sweet potatoes and share that recipe here, in honor of the humble tuber’s new (but hopefully not fleeting) fame.
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