Pomegranate Beef Stir Fry

If you didn't know already, it is National Pomegranate Month!

Luckily, I already had a few of these tasty fruits on hand and I decided I had to celebrate this month by making something yummy. If I didn't, who knows? The National Board of Holiday's may come after me for not showing my respects to this amazing fruit.

You can read all about the health benefits here at the POM website. They also have great folklore and traditions to read about the "super fruit" pomegranate.

I decided to celebrate and go a little non-traditional by making a marinade.

Let me just say, I found ALOT of the same recipes online for chocolate pomegranate cookies (which looked good, but I wasn't too keen on the idea of fruit bursting into my mouth. I don't even like those fruitgusher candies so I'm just avoiding that whole path for now.) If there is one thing the bloggers of this world enjoy, it's using pom's in this cookie recipe.

Also, in my recipe I used beef chuck already cubed for me, or stew meat as my butcher likes to label it. I really think this marinade would have been amazing with pork or lamb. Oh! If I only had some lamb tonight, mmmm. And, I would switch the white rice for quinoa.

Garnishing with walnuts was a nice addition, and I think the nutty flavor of the quinoa would have the same tribute.

Anyways, this marinade was sweet and a bit bitter with the fruit juices, but combined with the tender vegetables and rice, it was a perfect combination.

Pomegranate Beef Stir Fry

Marinade

1/2 cup pomegranate juice (juice of 1 pom)
2 tbl balsamic vinegar
2 tsps minced fresh rosemary
2 tsps minced fresh marjoram
2 tablespoons olive oil
3 cloves garlic, minced
1 tsp dry mustard
1/2 teaspoon pepper

1/2 lb of beef chuck, pork loin or lamb, cubed or sliced thinly

1/2 cup cold water
2 tbl cornstarch

Stir fry

1 cup carrots, sliced thinly
1/2 cup canned mushroom pieces, reserve juice
2 cups snap peas
1/2 yellow onion, sliced into rings
1 yellow bell pepper, sliced into strips or flowers

1/4 cup vegetable oil

Garnish
sesame seeds
walnuts

1. Mix all the marinade ingredients together in a ziplock bag and mush gently. Take your cubed meat (if using) and tenderized for about 30 seconds, add to marinade and place in the refrigerator, let set for 2-6 hours.

2. When ready to cook, pull meat out of refrigerator and let come to room temperature for about 30 mins (this ensures even browning). Meanwhile, you can chop your veggies.

3. Take out a Wok or a deep, heavy bottomed sauce pan. Heat on med-high for a few seconds, add 2 tbl oil. Heat oil for a minute then add sliced carrots. Cook for two minutes. Add reserved mushroom juice and cover, steam for 4 minutes. Remove carrots to a bowl, keep warm.

4. Add 2 tbl oil to the pan/Wok and sautee snap peas and mushrooms for 2-3 minutes. Remove from pan and add to bowl with carrots. Add onions and bell pepper, sautee for 2-4 minutes or until tender. Remove from pan and add to other vegetable in the bowl, keep warm.

5. Add meat to pan and sear, browning well on all sides. Add marinade juice and cover. Cook 2-5 minutes or until medium-well. Remove meat from pan, keeping marinade, and add to bowl with vegetables. Toss gently.

6. In a measuring cup, mix water and cornstarch and add to marinade still in the pan. Cook on medium, stirring frequently until thickened. If using beef chuck cubes, slice thinly.

7. Serve over rice (or quinoa), topped with sauce. Garnish with sesame seeds or chopped walnuts.

This dish is even suitable for little ones that love meat and love sweet.

Cream of Potato and Bacon Soup

As the chill sets in this November, you see people starting to gather towards those warming foods. Potatoes, beef, stews, casseroles...

Foods you can hold under your nose and they immediately warm your face, hands, and once eaten, your whole body. Nothing takes the chill off then a good, warm, bowl of soup. That is exactly what I needed today. I was outside most of the morning picking lemons and almonds off my trees and when I came inside, my hands were freezing and I was hungry.

This is a classic recipe for creamed veggie soup, substitute any vegetable for this recipe and it will still be good. Just vary it a bit according to needs.


I tweaked mine a bit by adding a bit of salty crunch; bacon (and I am Oh So Glad I Did!). Potato and bacon already go great together, but in this soup it's just divine.

The chunks of potato are so nice and tender to bite into

I LOVED the creaminess of the potato soup and the bursts of bacon flavor fill your mouth. I enjoyed every bite of this soup that left me very full afterwards.

But, I still found myself sneaking spoonfuls of the soup a few hours later, Yum!

Cream of Potato and Bacon                Serves 4

6 medium potatoes (or a mix of small and large to fit 6 med potatoes worth)
1/2 medium yellow onion, chopped roughly
1 1/2 cups vegetable broth
2 tbl butter
1 cup milk or half and half
4 strips of bacon

1. Fill a medium sized pot full of water and set on stove top on high. While water is heating up, peel and cube potatoes, add to water. Once water boils, set the timer for 7 mins.

2. Meanwhile, in a medium sauce pan, cook your bacon until crispy, drain on paper towels and set aside. Drain almost all bacon fat from pan, sautee onions until aromatic. Remove from heat.

3. Potatoes should be tender after 7 mins, drain water, reserve 1 1/2 cups of cubed potatoes. Take out your food processor or a good quality blender (I have the Jack LeLane one); add remaining potatoes, onions, and vegetable broth. Cover; process about a minute or until smooth.

4. In your sauce pan, wipe out any remaining bacon grease. Add butter and melt. Stir in flour, a good amount of salt and pepper, and stir until combined. Be careful not to burn the butter or flour. Add milk all at once.  Cook and stir until slightly thick and bubbly.

5. Add potato-onion puree and reserved potatoes to sauce. Crumble cooked bacon into the soup and mix gently. Cook until heated through. If necessary add additional milk to reach the consistency you prefer. Season with more salt and pepper if desired.

6. Garnish with, what else? More Bacon! Enjoy!

Calories calculated using SparkRecipes Calculator: 195 calories per 1 cup serving

Black Bean and Sausage Soup

I have been loving introducing dry beans into my regular meal plans during the week. I used to think it was too hard to plan ahead and soak beans overnight.

What if I forget about them? What if I change my mind and don't want to cook _____ tomorrow night, what do I do with all these beans now? I want to make something now but I needed to pre-soak beans last night? Ugh! etc...

But, there are some simple recipes that I have found that used the quick soak method (which I love) and still make delicious meals fast.

Craving something with black beans and what I had in the house, I made a VERY yummy soup, Black Bean and Sausage.

I seriously ate this soup for lunch and dinner for two days straight! It was that good.

Black Bean and Sausage Soup

1 cup dry black beans
2 cups chicken broth (homemade is best)
1 yellow onion, chopped
2 celery stalks, chopped
1 tsp coriander seeds
1/2 tsp salt
1/2 tsp red pepper flakes
4 garlic cloves, finely minced
8 oz or 1/2 lb ground sausage

1. Rise beans and pick over them, removing any beans that are broken or wrinkled. In a deep pot, combine beans and 6 cups of water. Bring to a boil and reduce heat. Let simmer for 2 mins then remove from heat and cover. Let stand for an hour (do not remove the lid the entire time, heat will escape while beans are still cooking).

2. Drain and rinse beans, return to same pot (no need to get a new pot), Stir in 2 cups of water, broth, celery, onions, garlic, salt and red pepper.

3. Bring mixture to a boil, reduce heat and simmer, covered 1 1/2 hours or until beans are tender.

4. Halfway through cooking (45 mins), brown the sausage and crumble as fine as you can. Add to the soup, stir and continue cooking another 30-45mins.

5. Serve and enjoy.

Don't be afraid of dry beans. They save you money. Contain less salt then canned beans and only require a bit more of your time to make these kind of hearty dishes.

Calories Calculated using Sparkrecipes Calculator: 107 calories per 1 1/2 cup serving