Adapted from The Chunky Chef
1 lime, sliced
3 tablespoons sugar
1 750ml bottle of champagne
2 cups pomegranate juice
1/2 cup pomegranate arils
sprigs of fresh rosemary
Run the sliced lime around the rim of each glass.
Add sugar to a shallow dish and dip the rim of the glass into the sugar.
Fill glasses 2/3 to 3/4 of the way full of champagne. Fill the glasses the rest of the way with pomegranate juice.
Garnish with a spoonful of pomegranate seeds and a sprig of fresh rosemary.
Adapted from Eat Yourself Skinny
3 cups rolled oats
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
Preheat oven to 325 degrees F.
In a large bowl, combine oats, coconut oil, maple syrup, vanilla, spices and salt, mixing well.
Spread granola mixture evenly on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, stirring halfway through. Let cool.
Neiman Marcus Popovers with Strawberry Butter
3 1/2 cups milk
4 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 eggs, at room temperature
1/2 cup unsalted butter, softened
2 1/2 tablespoons strawberry jam
Sift together the flour, salt, and baking powder into a large bowl.
In the bowl of an electric mixer, beat the eggs on low speed for about 4 minutes, until foamy.
Preheat oven to 450°F. Spray a 12-cup nonstick popover tin generously with cooking oil spray and set on a baking sheet. Fill the cups of the tin almost to the top with batter. Bake for 15 minutes, then reduce the over temperature to 375°F. Bake the popovers for 30 to 35 minutes, until they are deep golden.
Make the strawberry butter. In an electric mixer, beat the butter until fluffy. Add the jam and mix until just combined.
Serve while warm with strawberry butter.
Sausage Potato Hash with Mustard Herb Dressing
Adapted from Chef Not Required
1 tablespoon oil
2 carrots, chopped
4 red potatoes, diced*
1 teaspoon rosemary, chopped
6 cooked sausages, sliced
3 pieces cooked bacon, chopped
1 red onion, chopped
1 tablespoon olive oil
2 teaspoon garlic infused olive oil**
2 teaspoon dijon mustard
2 teaspoon yellow mustard
2 tablespoon chives, chopped
3 tablespoon parsley, chopped
1 teaspoon red wine vinegar
*Poke the potatoes with a fork and microwave for a few minutes before chopping. Don’t cook them all the way through but just a little.
Place a tight-fitting lid on the pan and leave to cook on medium heat for 8 minutes. I didn’t have a lid big enough for my pan so I used my pizza stone 😀.
After the 8 minutes is up remove the lid and add sliced sausages, chopped onion and bacon to the same pan and stir well to coat.
Allow everything to fry on medium heat (not covered) for 8-10 minutes (without moving), turning the hash every 2 minutes with a large spatula, this will give you good colour and caramelisation.
Make the dressing by adding 1 tablespoon olive oil, garlic infused oil, dijon mustard, yellow mustard, chives, parsley and red wine vinegar to a small bowl and mix well then set aside.
When the hash is finished cooking, turn the heat off and then add the dressing to the pan and mix well to coat.
Winter Fruit Salad with Lemon Poppy Seed Dressing
Adapted from Cooking Classy
3 tablespoons fresh lemon juice
3 tablespoons sugar
3 tablespoons olive oil
3 tablespoons vegetable oil
3 tablespoons honey
2 teaspoon poppy seeds
6 mandarine oranges, peeled and segmented
1 red apple, diced
1 green apple, diced
1 Asian pear, diced
1 pear, diced
4 kiwis, peeled and diced
4 bananas, peeled and diced
1 1/2 cup pomegranate arils**
The easiest way to get the arils out of the pomegranate rind is to quarter the pomegranate and then soak each segment in a big bowl of water. Using your hand to massage the rinds, the arils will sink to the bottom and the rind will pop up to the top.
In a bottle or jar shake together lemon juice and sugar until sugar has dissolved.
Mix in olive oil, vegetable oil and honey until well blended. Stir in poppy seeds.
In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat.
Check out How Was Your Week, Honey? Episode #253: Final Destination? HERE! This week was an insanely busy week. Topics: childhood, Omicron, vodka fruit punch, snowball assault, an altercation, hockey, Penticton Vees, brunch, short songs & birthday songs.
What a CRAZY week! Ninja and I went head to head in our Hockey Fantasy Draft… It was close but I won this round! SBean made her sister a birthday card with her new art easel and I did yoga. For my Facebook Fitness Challenge this month I am posting daily holiday activities and last week was kiss under the mistletoe. I couldn’t find any but we made do with what we had. On Wednesday was Dec 1! Maynard arrived AND it was HBear’s official 13th birthday! SBean was so excited to welcome Maynard back that she made him a candy dinner of “spaghetti” “Caesar salad” and “s’mores”. He must have loved it because he almost ate it all and he left her a thank you note and a rainbow candy cane stick. He also left HBear a giant candycane as a birthday treat. The Girls were also given their new wooden advent calendars filled with Purdy’s Chocolates! HBear got a few presents before school, Cruncyroll! It is a monthly anime subscription that she has been dying for, fancy balloons and a Venti Peppermint Mocha Frappucino!
On Monday, it snowed, a lot! Ninja was out shovelling all day and SBean braved the pain and got her 1st COVID-19 Vaccination. It was a great week, busy but amazing 💛.
