food glorious food

(Meant to get this up this morning, but the day got away from me. Super busy, but super productive too!)

I cooked a bunch on Sunday, and more on Tuesday (when I worked from home)... I got to use some new recipes, plus my immersion blender and dutch oven.   ::warm glowy feeling::

(Pictures up top, recipes - as needed - below the break.)

From Sunday: 
Pomegranate juice simmering and becoming lovely pomegranate molasses.

Pan roasted chicken breasts... the secret is bacon grease. That's always the secret.

Oven roasted brussels sprouts, drizzled with just a touch of that pomegranate molasses. Mmmm.

From Tuesday:

Thai Peanut Sauce, which I served over Rice and Shrimp

picture  ©  She Simmers

Last night
(really, I made it Sunday, froze half and put the rest in the fridge for a dinner this week):

Pumpkin, Pear and Fennel Soup (from notakeout.com, but tweaked).

picture © NoTakeOut.com since I freakin forgot to take one... doh!

Recipes after break... let me know if you try something!



Brussels Sprouts:
Preheat oven to 350. Wash and halve brussel sprouts; toss with salt, pepper, and olive oil. Place on baking sheet (lined with foil). Place in center of oven for 30 minutes. Flip 1/2 way, and add more olive oil if looking dry. Optional: Once done, sprinkle some pomegranate molasses.

Pomegranate Molasses: 
If you can't find this at your grocer, simply add 100% pomegranate juice to a small soup pot and bring to a boil, reduce heat slightly and let simmer until reduced by 2/3, stirring frequently. To make it a little more savory, add a dollop of balsamic vinegar at the beginning.

Pumpkin, Pear and Fennel Soup:
(Below is how I made it, with my tweaks.)

1. Trim the root ends and most of the green from 2 medium leeks. Slit them down their length, rinse well under cold water, and thinly slice. Put them in a strainer and rinse again.
2. Peel 1 medium acorn squash. Cut in half, scrape out the seeds, and cut into 1-inch chunks. (Actually, easier - cut in half and scrape seeds, then cut in each indent, peel separate pieces, then cut into chunks.)
3. Peel, core, and chop 2 large Bartlett or Anjou pears.
4. Grind or coarsely chop 1-1/2 tsps. fennel seed.
5. Place 2 tbsps. butter in a stockpot over medium heat. Add the leeks and sauté until softened, about 3-4 minutes.
6. Add the squash, the pears, ~ 2 Tbsp ginger paste (or 1 in fresh ginger diced), the fennel seed, 3.5 cups chicken or veggie broth, and 3/4 cup of water to the stockpot. Increase the heat until the liquid boils, then reduce the heat so it simmers. Cook until the vegetables are soft, about 25 minutes.
7. Puree the soup until it is smooth. If it is too thick, thin it with either apple cider or water. Season with salt and pepper to taste.

Makes four dinner servings. They suggest garnishing each with a dollop of crème fraîche or yogurt, and a sprinkling of cinnamon. We ate "plain" and it was delish.