Seed a Pomegranate without the Mess

In late summer and early fall, there is a whole new group of fresh produce available to us. From the end of September throughout February there’s a fruit that I really enjoy cooking with and it is Pomegranate!

Pomegranate is a great source of fiber plus vitamin C, K and folate. Unfortunately many of you would restrain yourself from buying it because it is quite messy to handle unless you know a little trick…

Here is how to seed a pomegranate without the mess…

Carefully cut your pomegranate in half over some paper towel – if you rush, you might splash some of its juice on you. Transfer the fruit to a bowl filled with water. Break the membranes by pushing from the outside to help release the seeds and gently pull the seeds out by scraping them with your fingers.

When this step is done, the pomegranate seeds will be at the bottom of the bowl and most of the white membrane will be floating on the surface so remove and discard it. Using a slotted spoon, scoop the seeds into a bowl and proceed with your recipe.

Using this method, there’s no need to wear black clothes or a rubber apron when prepping this lovely fruit. Also you won’t have to clean your kitchen from the juice splashing all over the place.

Now you know how to seed a pomegranate without the mess. It’s fast and efficient with “clean” results! Next time you are at your supermarket and see those beautiful pomegranates, there’s no need to be afraid of buying them with this simple kitchen trick!

Check out these delicious pomegranate recipes…
– Pomegranate Molasses
– North African Chicken Thighs with Dates & Pomegranate Molasses
– Pomegranate Detox Smoothie (coming 2019)
and for more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks

Easy Baba Ghanough Recipe • Healthy & Incredibly Delicious Dip! | Club Foody

The fall season is so gorgeous with its beautiful vibrant colors. There’s nothing I enjoy more than walking in a park on a sunny day during the third season of the year. The air is fresh and crisp, a welcome break after the hot summer season. Another plus about autumn is it brings us a new bunch of fresh produce that I can’t resist taking advantage of! One of my favorite ingredients of the season is eggplant… yum! I love making my favorite recipes with it such as Mediterranean Eggplant Casserole, Summer Grilled Eggplant, Stuffed Eggplant, Mediterranean Eggplant Quiche, Eggplant Burgers, and many more…
 
Years ago, I was introduced to an amazingly delicious and very healthy Levantine dish and the main ingredient is eggplant. It was Baba Ghanoush! I have to admit, it was love at first… bite!
 
What is so nice about this flavorful dip was the subtle taste of spices in the background blended with fresh ingredients. I also enjoy eating it with some pita wedges and crudités. Although great as an appetizer, I found out back then that Baba Ghanoush is also fantastic as a condiment. It is a nice spread for sandwiches and also goes well with meat.
 
When I decided to make my own, I used my favorite spices which are smoked paprika and cumin. Although this dish has a smoky flavor to it, I wanted the smokiness to be slightly more intense so the paprika was a good choice.
 
Another key ingredient that is added to this dish is tahini. As you probably know, it is sold at your supermarket BUT why buy it? Making your own is incredibly easy and also quite fast. Not only is homemade better but it’s also economical. I have a recipe to make your own tahini so just click on this link… Homemade Tahini
 
As much as summer is my favorite time of the year, I still really enjoy the fall season. Next time you walk by the produce aisle and see those beautiful aubergines, put a couple in your shopping cart, go home and try this recipe… you’ll be glad you did!
Bon Appétit!
 
Here’s another great Levantine appetizer that can also be used as a spread… Middle East Muhamarra
 
Check out these other great appetizer recipes…
– Cran Apricot California Salad
– Chilled Avocado Soup
– Stuffed Dates with Gorgonzola
– Roasted Red Pepper Hummus
– Six Layer Chip Dip
– Prawn Saganaki
and for more vegetarian and vegan recipes, click on this link… Recipe Category • Vegan & Vegetarian

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/easy-baba-ghanoush/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Pork Schnitzel Recipe - A delicious German Classic! | Club Foody

Everyone has a bucket list. Places to go, things to experience, foods to eat, activities to try… we all have a list. Mine and David’s list is quite extensive and I won’t elaborate on it except for one that I’d like to mention today… Oktoberfest!

As some of you may know, David’s roots are Germanic. Both his parents’ sides are German descendants. For him to one day go to Munich during Oktoberfest is quite natural. Me on the other hand, I’d be there for the party! Although I’m not really a beer drinker, I still want to see it, experience it and be a part of it… Who knows, I might start liking beer?

Besides beer – and a lot of it -, they serve many of their traditional foods during the celebration such as Brathendl (roast chicken), Käsespätzle (dumplings with cheese), Brez’n (pretzels), Weißwurst (sausage), Knödel (potato dumplings), Prinzregententorte (seven-layer sponge cake), and much more…

Another food item that can be found at this well-known event is Schnitzel. Although I like to make mine with pork, chicken or veal is also a tasty option. My version of Pork Schnitzel doesn’t differ much from the traditional recipe except I use a lot of spices in my flour, making the taste more interesting.

Pork Schnitzel is an easy recipe. After pounding the pork loin chops down, they are dredged in flour and then cooked to perfection making the meat moist and juicy.

I like to serve mine with David’s German Red Cabbage. If you’re making an Oktoberfest dinner, you might as well go German all the way, right? I’m not sure though if wearing Lederhosen or a Dirndl is a little too extreme but go ahead and wear those if you really want to get in the mood… lol!

Celebrate this world famous event by making my delicious Pork Schnitzel for dinner and who knows, maybe Germany will end up on your bucket list too!
Bon Appétit and… Prost!

Check out these other German recipes…
– Christmas Stollen
– Creamy Bacon Potato Salad
– Quiche Lorraine
– German Red Cabbage
and for even more delicious pork recipes, click on this link… Recipe Category – Pork

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/pork-schnitzel/

Wild Rice Pilaf with Porcini, Cranberries & Toasted Almonds | Club Foody

Aren’t Rice A Roni® and Uncle Ben’s® packaged rices great? They’re awesome until you start reading the ingredients and try to figure out what is what. It can be quite puzzling! Now when buying straight rice, any kind it doesn’t’ matter, it’s quite simple… it’s RICE!

Depending on which meal you’ll be serving along with it, rice is often the perfect choice. A meal with sauce, an Asian dish or just because you prefer rice over other carbs, this is a popular side dish.

Way back when I didn’t even bother making my own rice. I made most everything else except rice. It was more convenient to grab it from the supermarket shelves, add water, butter, the little flavor packet that comes along with it, stir and… voilà… done! It’s only when I started looking for healthier choices that I realized most of the ingredients in those “convenient boxes” were not really the right choice…

I threw all my “boxes” out and decided that from now on I would be making my own rice mix and now here it is! Please enjoy my Wild Rice Pilaf with Porcini, Cranberries & Toasted Almonds! Not only is it easy to make but the flavors are far superior to anything from a “box”.

I love making this particular wild rice pilaf recipe because the ingredients are just fantastic together. Obviously it takes longer to make than the ones from the boxes and stand up bags. The beautiful crunch from the wild rice combined with the basmati is so delicious! The added ingredients such as red onion, porcini, garlic and much more, gives this side dish a well-balanced flavor.

Don’t wait till you become a “health fanatic” before you make this tasty Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds. It’s a fabulous side dish that you’ll love serving at your next dinner party… it is so elegant!
Bon Appétit!

Here are a few side dish recipes for you to enjoy…
– Green Beans with Chili-Orange Oil
– Old Fashioned Stuffing with Giblets
– Smoky Bacon Creamed Corn
– Creamy Mashed Cauliflower
– Quick & Easy Sautéed Broccolini
– German Red Cabbage
and for even more delicious side dish and vegetable recipes, click on this link… Recipe Category – Sides & Vegetables

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/wild-rice-pilaf-with-porcini-cranberries-and-toasted-almonds/

Hawai`ian Chicken Curry Recipe - A Great Tropical Dish! | Club Foody

Aloha from Canada!

When I was living in the Eastern part of Canada, Hawai`i was a destination I always dreamed of visiting but never thought I ever would (just like Egypt… maybe it’s an omen… lol!). The nearest “tropical” destinations from Toronto besides Florida are the Caribbean Islands. Within 7 hours I could’ve been pretty much anywhere… except Hawai`i

When I met David, within a couple of months of dating, we were planning our first trip to Hawai`i. Now remember I was living in Toronto and he was living in Vancouver. Sure enough, four months later after we started dating, we flew to Hawai`i… aloha!

Who doesn’t love Hawai`i? The scenery is breathtaking! The people are so laid back and friendly. Its traditions and culture are so interesting. Its food… oh my… its food is so delicious! If you are a traveler and a “foody”, Hawai`i is the place to go…

The recipe I’m about to share with you is not one of my creations but David’s. He was inspired by the beautiful tropical flavors of Hawai`i after our very first trip to Kauai. This is his fabulous Hawai`ian Chicken Curry!

I’m a lucky woman! I’m with a man who’s multi-talented, funny and so adorable! I have to admit, David is a great cook. He came up with so many delicious recipes on his own. He also inspired some of my creations from his input and ideas… plus did I mention he’s funny?

His Hawai`ian Chicken Curry is an incredible recipe! The ingredients combine harmoniously in a nice, rich coconut milk sauce. With just a little zip to it and topped with coconut flakes, it makes this dish a super star because everyone loves it!

If Hawai`i is too far away from where you live, don’t worry. Now you have a scrumptious meal to appreciate whenever you’re craving something “Tropical. From the West Coast of Canada, Aloha and please enjoy this Hawai`ian Chicken Curry… (hang loose!)
Bon Appétit!

Check out these flavorful chicken recipes…
– Cognac Chicken Liver Pâté
– 3 Cheese Chicken Parmesan
– Chicken Française
– Chicken in Creamy Jalapeño Cheese Sauce
– Quick & Easy Chicken Chop Suey
– Chicken Stuffed Crêpes with Poblano Sauce
and for even more poultry recipes, click on this link… Recipe Category – Poultry

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/hawaiian-chicken-curry/

Apple Cheese Pie Recipe • Tasty Twist on an old favorite! | Club Foody

Who doesn’t have a sweet tooth once in a while? I do. I enjoy making desserts but only when there’s people coming over otherwise David and I have to eat them all by ourselves. The odd time, I do make some but I’m really picky and carefully choose the one I’ll be serving except for one… my Apple Cheese Pie!
 
When it comes to this dessert, if guests are over or not, this is a pie I love to make. It is so yummy and it’s our treat during late summer and early fall with all the beautiful apples we buy at the local orchards.
 
This recipe has a unique twist to it though. I know many of you have had a slice of cheese with your apple pie before but in mine, the cheese is actually in the pie with the apples. As much as it’s unusual, this gives the pie an incredible flavor…
 
Think about it… The saltiness from the cheese combined with the apples, cinnamon and other ingredients complement each other. It’s like a match made in baking heaven!!! It goes together like bread and butter, peaches and cream, peanut butter and jam… I think you get the idea… lol!
 
Obviously when making a pie, you need dough. I have a great recipe for that too… my Foolproof Pie Dough! I tried my mother’s recipe and it was a disaster, I could’ve killed someone with it because it was so hard. Then I gave my aunts’ recipe a shot. Same thing until this one. Now this is my go-to pie crust recipe!
 
This delectably delicious Apple Cheese Pie is a yummy twist on an old favorite. Served with my scrumptious No Churn Vanilla Bean Ice Cream, this is a sin for every bites! Next time you want to make an awesome dessert, you know which recipe to try…
Bon Appétit!
 
Check out these other scrumptious pie recipes…
– Key Lime Pie
– Bumbleberry Pie
– Lemon Meringue Pie
– Tarte au Sucre • Sugar Pie
– Silk & Satin Chocolate Pie
– Pumpkin Pie
– Chocolate Bourbon Pecan Pie
and for even more dessert recipes, click on this link… Recipe Category • Dessert

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/apple-cheese-pie/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

How to Roast and Peel Peppers - Tips & Tricks | Club Foody

How to Roast and Peel Peppers the easy way…

There are a lot of poblano, bell and jalapeño pepper recipes that call for roasting and peeling them but don’t specify how to do it. Here are a few tricks on how to roast and peel peppers…

IN THE OVEN: Turn the oven to broil and move the grill rack to the highest position. Place whole peppers in a single layer on a baking sheet lined with foil that has been lightly greased with non-stick cooking spray. Transfer to the oven and cook until the skin blisters and starts to char. Turn the peppers over using tongs and do the other side. It should take you anywhere between 15 to 20 minutes.

OR

Cut the peppers in half and remove stems, seeds and ribs; discard them. Place peppers flesh side down on a baking sheet lined with foil and lightly greased. Transfer to the oven under the broiler with the rack positioned in the middle. Roast until skins blister and blacken, about 20 minutes.

ON A GAS STOVE: This method is quite popular if you own a gas stove. Rub the poblano peppers with oil and place a couple peppers directly on the grate over the open flame. Rotate occasionally using tongs until the peppers start to blister and char. This method can also be used on the BBQ.

ON AN ELECTRIC STOVE: Turn heat to medium-high and place oiled poblano peppers onto a griddle or cast iron skillet. Using tongs, rotate them as the skin blisters and chars.

HOW TO PEEL: There are a few methods you can use below…

– You can place your roasted peppers in a Ziploc bag, seal it and wait for 15 minutes for them to cool off and steam a little.
– You can place them in a paper bag and let them sit for 15 minutes.
– You can put your roasted peppers on a cutting board and place a bowl upside down over them and let them steam and cool off for 15 minutes.
– This is my favorite method… Remove from the heat and place them in a bowl. Cover the bowl with a lid or foil and let them sit for 15 to 20 minutes – this will help to steam the peppers and loosen up the skins.

Once the peppers have cooled down enough to handle, peel off the charred skin and discard. Chop and process for your recipe. If you are not using them right away, place the peppers in a jar or bowl with some olive oil.

These tricks on how to roast and peel peppers will come in handy depending on the cooking appliance and peeling method you prefer to use.

For more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks

Calzone Recipe - Perfect Pizza Pockets! | Club Foody

I love pizza. I love the toppings, the crust and the fact that I can just grab it and eat… sort of finger food although it can be messy. The first time I came across a Calzone, I didn’t think too much of it. “What is it… a pizza folded in half?” – I asked myself.

When we really think about it, it is a pizza folded in half… well sort of. Where a calzone differs is that the pizza dough is stuffed with ingredients such as meat, vegetables and cheese, then sealed tightly and baked. Technically it is served with a marinara sauce (coming on November 22nd, 2018) as a dipping sauce. A pizza is… I think I don’t have to explain anything here, right?

I love pizza crust therefore having a calzone is perfect for me. My mother is the opposite of me so my first guess is she probably wouldn’t like it. This is definitely something I have to ask her one day. I’m using my Easy-Cheesy Herb Pizza Dough for this recipe because it’s such an easy and tasty recipe. You should definitely give it a try.

Also a calzone has a big plus over the typical pizza; you can grab it and go. Another advantage of the calzone is that it also freezes well.

If you want to enjoy them later on, make the recipe to where you’re done folding, wrap the calzones and place them in the freezer. When it’s time to cook them, thaw them out in the refrigerator and then proceed with the recipe; brush on an egg wash, sprinkle some cheese on top and bake.

For mine, I add some pizza sauce with my meat mixture because I love it that way. I put in just enough so the filling inside is moist. Like a pizza, you can add whatever your heart and taste buds desire.

So for your next pizza night, think Calzone instead! Make them ahead for your lunch or other outdoor activities where you don’t want to bother with the mess but still want your pizza… folded!
Bon Appétit!

Here are some amazing pizza recipes for you to enjoy…
– Chipotle Chicken Tortilla Pizza
– Hawai`ian Ham Bacon Pizza
– Seafood Pizza
– Pulled Pork Pizza (coming March 28th, 2019)

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/calzone/

Spicy Red Pepper Jelly Recipe - A Must Have Condiment! | Club Foody

I like to shop at the big box store where you can buy in large quantities. There’s a food item that we regularly buy and they are pointed red peppers. I use them a lot in my recipes because I love their sweet taste. Of course they come in a large plastic bag and I have to use them up fairly quickly so I don’t waste any…

If you grew peppers this summer and still have plenty left, you’ll have the same problem… You’ll have to use them up pretty fast before they get spoiled. I have the perfect solution… Here’s a delicious recipe for you… my Spicy Red Pepper Jelly!

This condiment is very popular as a topping for baked brie. The soft warm cheese along with the jelly is a match made in heaven.

Besides this combination, this jelly can be used for other recipes like my Pork Tenderloin Vitali that I posted last month and my Spicy Red Pepper Vinaigrette that will be posted in 2019 plus in many of my other recipes… so stay tuned! This spicy red pepper jelly is also great as a spread!

This is what I call a nice versatile condiment to have on hand. I usually use red peppers and sometimes I’ll add some orange or yellow peppers but never green peppers which I find taste “soapy” and aren’t ripe anyway.

Next time you buy way too many peppers or grew too many of them and still have plenty sitting on your kitchen counter, you’ll know exactly what to do. This easy spicy red pepper jelly recipe is definitely the answer. Now if some of you are not too familiar with the canning process, here’s a great video for you… How to Do Home Canning
Bon Appétit!

Check out these other homemade condiment recipes…
– Bread & Butter Pickles
– Homemade Horseradish
– Pickled Jalapeños
– Strawberry Butter
– Homemade Mayonnaise
– Sweet & Savory Homemade Ketchup
and for even more delicious condiment recipes, click on this link… Recipe Category – Condiments

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/spicy-red-pepper-jelly/