I love pomegranates but I don't love the mess they make in the kitchen when you remove the seeds. My kitchen has looked like a murder scene with red splatter all over the counters, floors and cupboards. I however have a solution for you! An easy solution at that. I came across this method one day when perusing pinterest and wondered to myself why didn't I think of this!
Courtesy of Veggie Belly
Fill a large bowl with water. Using a sharp knife, make two deep slits on top of the pomegranate in the shape of a ‘x’. Do this on a cutting board for more support. Place the pomegranate in the bowl of water.
Put your thumbs where you made the ‘x’ shaped slit, and pry open the pomegranate. Do this underwater so that the red juices don’t splash on you. You should be able to pull the fruit apart in wedges. If the pomegranate is difficult to pull apart, make the slit on top deeper and longer.
I didn't really feel this was necessary and just cut my pomegranate right in half. Slightly messier but quick!
Pull the pomegranate wedges apart into manageable pieces. Gently remove the white membrane, while keeping the fruit under water. Then use your fingers to gently remove the red seeds. The seeds will sink to the bottom and the membrane and skin will float to the top.
Skim the top of the water to remove all floating white membrane and skin. Then pour out the water, reserving the pomegranate seeds. Pour a little more cold water over the seeds and pour out once again to make sure all the white membrane is gone. Gently pat dry the pomegranate seeds. Serve immediately or store covered in the fridge.
Simple as that!
I received the Paleo Indulgences Cookbook by Tammy Credicott for my birthday and I was asked to complete a review. So that is what I am going to do. Over the summer I am going to randomly select 10 recipes to cook/bake and make them as written. I will then complete a mini review of each recipe and at the end of the summer I will complete a review of the entire cookbook. I will rate each recipe out of five based on taste, recipe quality and over appearance.
The aim of Paleo Indulgences cookbook is "to present options for better choices when you just have to have that special treat." The author explains that the cookbook is not a guide on how to eat a primal diet but merely something that can be used occasionally to supplement your paleo diet.
The cookbook is divided into five sections: The Bakery; Today's Special; Restaurant Recreations; the Candy Counter; and the Ice Cream Shop. The book provides some good information about the primal diet and is a good looking cookbook. The pictures are crisp and pleasing to the eye.
Keep your eyes open for the recipes over the summer!
This makes perfect crisp bacon without the mess. If you often cook large quantities of bacon at one time this allows you do it quick and easy.
Line a baking sheet with foil. This will make cleanup easier later.
Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
Come back 15 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses.
Place the desired number of eggs in an empty pot. Make sure you use a shallow pot so that water will completely cover the eggs.
Pour cold water into the pot. Cover the eggs completely with at least 1 inch of water.
Add 1 tablespoon of salt and 1/2 tablespoon of baking soda to the water. The salt helps the proteins in the eggs coagulate, which means they become firm and are more likely to seal if they crack in the pan. The addition of baking soda aids in removing the shells from the eggs when they finish boiling.
Place a lid over the pot. Bring the water to a boil over medium-high heat.
Turn the heat off once the water boils. Keep the pot on the warm stove top with the lid. Leave the eggs in the hot water for 10 to 15 minutes. Do not time the eggs until the water starts boiling.
Remove the pan from the stove top. Run cold water over the eggs to stop them from cooking. Allow the eggs to cool completely before you begin peeling the shells.
Perfect easy to peel eggs every time!
