how to peel a pomegranate…

I love me some pomegranate seeds & my hubs, well he just eats spoonfuls! They are tart, sweet and bursting with flavor. Major antioxidants & loaded with vitamin C – this super fruit should be a part of anyones diet!

One major issue with these babies is the hurdle of actually getting the seeds out…well fret no longer – it is ridiculously easy & a so much cheaper then buying containers full of pre-seeded pomegranates! My grocery store was selling a small container for $10 & one pomegranate for $2, best part is they sell these two right next to each other! Well HA…I will no longer be falling into their trap!

  1. fill a large bowl with cold water (few inches shy from the rim) 
  2. cut pomegranate in half
  3. submerge a half of the pomegranate under the water & peel back the sides & white membrane – seeds will sink to the bottom (continue with other half)
  4. remove excess membrane or skin from bowl & strain

Enjoy these tasty nuggets plain, on a bed of greens with balsamic dressing or my all time fave – fage 0% with honey & wheat germ – perfect breakfast, snack or dessert!

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Store the seeds in an airtight container & enjoy for up to 3 days!

Breakfast on Tuesday Night – Hash with Poached Egg & Salmon

It was a rainy day in the the Big Apple and did’t want to go out in the mess!  So cooked up a mix of what was left in our fridge…yes that kind of night!

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  • Preheat oven to 400degrees
  • In food processor blend – 20 baby potatoes, 1 purple onion, garlic, 2 egg whites – then by hand mix in a handful of frozen corn,  EVOO & S/P to taste
  • Take ceramic bakeware pan & spray with cooking oil – place mixture in & spray cooking oil on potato mix – place in oven
  • Line cookie sheet with parchment paper & lay salmon skin side down – place in oven after hash mix has been in for over 25minutes
  • While hash & salmon are cooking boil water with 2T of white vinegar
  • Crack egg in shallow cup/mug –  once water is boiling turn to medium & slip egg slowly into water – push egg white with spoon…Let simmer & remove once poached with slotted spoon (~2minutes)

To serve steam up any green in your fridge – we had leftover rainbow chard from vday…Then scoop out a portion of the hash, poached egg on top & place the greens with salmon on the side.  Honestly it tasted so good you could just mash this all together – so who cares how you plate it!

To my surprise this was a complete success – the hash turned out crisp & the poached egg was the perfect addition. Enjoy this mix or any combination your refrigerator has!

Nutritional Info Per Serving for Hash (6 servings): 80 calories – <1 gram of fat – 15 carbs – 4 grams of protein
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