Saturday, November 5, 2011
I love pomegranates and they have a short season and it's now! Pomegranates are in every supermarket and at reasonable prices. Since they are in season, you can get really big pomegranates right now which are heavy and full of seeds.
If you have never had a pomegranate before, it is important to note that you do not eat the white pith that is inside. You take out the seeds and the seeds are the only edible part of the pomegranate.
Apple Cinnamon Oatmeal
3 cups apple juice
2 1/2 cups old fashioned oats
2 cinnamon sticks (I used cinnamon bark in the photo below, which is a natural, unrpocessed cinnamon)
1 star anise
1/3 cup brown sugar
In a medium saucepan, bring apple juice with spices to a boil. Add oats and reduce to a simmer. Cook until oats are cooked, about 10 minutes (it may be less time if you use quick cooking oats).
Stir in brown sugar and remove whole spices, to serve.
2 pears, peeled, cored and sliced (don't slice them too thin or they will disintegrate when cooked)
1/3 cup pomegranate seeds (about 1/2 pomegranate)
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons water
1/4 teaspoon freshly ground nutmeg
In a skillet, melt butter. Add brown sugar. When it starts to sizzle add water and pears. Cook for about 5 minutes, until pears are cooked, but still have a bite to them. Stir in nutmeg and pomegranate seeds. Serve immediately with oatmeal.
Garnish with a few extra pomegranate seeds in the middle.
3/25/12 Update: Recipe being submitted to Spicy Treats' Fiber Rich Event
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Tuesday, November 1, 2011
First, I used some authentic ingredients familiar to Hindustanis, however, may be unfamiliar to you and not easily accessible at your local supermarket. If you don't have any Indian supermarkets where you live, try these online sources to purchase Indian food items:
here. I used tea masala for the spices. Tea masala is a mix of spices, including black pepper, which is used to make chai. I also used coconut powder, which is grated much finer than dessicated dry coconut, that you will usually find. It is processed to a powder, therefore, can be substituted for some of the flour.
1 1/2 cups almond flour
1/2 cup plus 2 tablespoons rice flour
1/2 cup coconut powder
1 tablespoon baking powder
1 tablespoon plus 2 teaspoons tea masala
3/4 cup plain yogurt
1 cup coconut milk
3/4 cup jaggery
2 tablespoons oil
1 - Preheat oven to 350 F.
3 - In a large bowl, combine almond flour, rice flour, coconut powder, baking powder and tea masala.
4 - Using a food processor or hand mixer, blend egg, yogurt, coconut milk, oil and jaggery for 1-2 minutes until blended. Add dry ingredients and mix to combine.
5 - Spray a muffin pan with non-stick spray.
6 - Fill muffin cups and bake for 30 minutes, rotating the pan halfway through.
These muffins are a little grainy due to the coconut and the almond flour, however, I like the nuttyness of them. They are also very light and airy because of the use of the yogurt. If you like muffins very sweet, akin to cake, you might find these not sweet enough, so just add a little more jaggery.
If you want to try a unique muffin and like spice and nuts, this is the muffin for you!
Hope you enjoy them!