There was just the barest, slightly discernable chill in the air this morning. It wasn't enough to swing southwest Florida into sweater weather, but it was enough to give the barometer in my head a welcome break and make everything feel crisper, fresher... just right for those celebrating a Happy New Year.
If you are serving pomegranates during this holiday, here is how to clean them without you and the kitchen ending up looking like a scene straight out of a slasher movie…
- Cut the pomegranate into four sections
- Fill a large bowl with cold water and place the pomegranate quarters into the bowl.
- Working under water…Remove the arils (the dark red juice and seed sacks) from the white pith.
- Remove and discard the white pith
- Pour the bowl of water and arils into a strainer or colander in the sink. Voila!
Black-Eyed Pea Tabbouleh Salad with Pomegranate Dressing
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1/4 cup pomegranate molasses
2 garlic cloves, minced
6 tbsp olive oil
2 cups bulgur wheat
2 cups water
2 tbsp jalapenos, seeded and minced
1 15 oz can black-eyed peas, drained and rinsed
1 cup Italian parsley, chopped
1 cup green onions, diced
2 cups plum tomatoes, diced
1/2 cup walnuts, chopped
Whisk the pomegranate molasses, garlic and 3 tbsp olive oil together in a small
bowl until well blended…set aside.
Heat the remaining olive oil in heavy large skillet over medium heat.
Add the bulgur wheat and stir for 1 minute.
Add 2 cups warm water, bring to a simmer and then remove from heat.
Cover and let stand until the water is absorbed, about 10 minutes.
Transfer the wheat to a large bowl and add the jalapeños, black-eyed peas,
parsley, green onions, tomatoes and walnuts.
Add the dressing and toss gently until well combined.
Chill for 1 hour before serving.
Recipe from "Deep Roots: The Soul-full Grain, Virtuous Vegetable and Enticing Egg Recipes of an Evolving Vegetarian," by Mango Dragonfly
Available on Amazon.com
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