Georgian Spicy Roast with Pomegranate Sauce

This recipe from Georgia (the country, not the state) was amazing. It comes from the same Russian cookbook I mentioned HERE. I made a few changes since not all of the ingredients are readily available in the U.S. I'll give you the recipe straight from the book with my changes noted.

Georgian Spicy Roast with Pomegranate Sauce


Spice Paste

• 3 Tbsp sweet Hungarian paprika (I could not find Hungarian paprika ANYWHERE. I read you have to purchase it at a specialty store or online. I used regular paprika).
• 2 tsp hot Hungarian paprika (same problem as before. I found a smoked paprika by McCormick Gourmet and used that. I was a little worried, but ended up really liking the flavor ... even though it's not really any more spicy).
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek (another specialty or online ingredient. I omitted this, but I've read you can substitute ground mustard).
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt

• 1 picnic pork shoulder, 6 lbs (I used a 3lb pork tenderloin and cut everything else in half).
• 6 large cloves garlic, slivered
• 1/2 C beef broth
• Pomegranate sauce (recipe follows)
• Fresh cilantro, chopped for garnish

In a small bowl, combine all the spices for the paste. By teaspoonfuls, add just enough cold water to get a medium-thick paste. 

Remove the skin (if you use a tenderloin, this is not necessary) from the roast and trim off all but a thin layer of fat (this will keep the roast moist during cooking). Make deep slits all over the pork.

Add the garlic slivers to the spice mixture and stir to coat. Insert the coated garlic slivers, as deep as possible, into the slits in the roast. With a spatula, spread the remaining mixture all over the meat. Cover and refrigerate for at least 12 hours (I only had time for 4 1/2 hours and it still turned out great). 

Preheat oven to 400° F.

Place the roast on a rack in a roasting pan (if you're doing the 3 lb tenderloin, you can cook it in a 9 x 13 in. Pyrex). Add the stock to the roasting pan and roast for 30 minutes (I found that I still needed the entire 1/2 C broth even with a smaller roast). Reduce the oven temperature to 325° F and roast for another 3 1/2 hours, basting with the pan drippings. Test the roast by pricking it with a skewer. When it is cooked, the skewer should slide in easily and the juices should run clear (internal temperature should reach at least 160° F).

Remove the roast from the oven and let it stand for 15 minutes before carving. Carve the meat and arrange on a serving platter. Spoon the Pomegranate Sauce over the meat and sprinkle with cilantro.

Original recipe serves 6. My variations serve 4-5.


Pomegranate Sauce

• 3 1/2 C pomegranate juice
• 2 cloves garlic, crushed in a garlic press (I would honestly omit the garlic. With the garlic inside the roast, it's just too much).
• 1/8 tsp red pepper flakes
• 2 Tbsp cilantro, finely chopped
• Salt, to taste
• Pomegranate seeds

In an enameled saucepan, reduce the pomegranate juice over high heat to 1 1/2 C, about 20 minutes.

Stir in the garlic, pepper flakes, cilantro and salt and allow to cool to warm or room temperature. Before serving the sauce, add a fistful of pomegranate seeds. 

Makes about 1 1/2 C. 

Nutrition Facts

Serving Size 677 g

Amount Per Serving

Calories  454 Calories from Fat  90

% Daily Value*

Total Fat  10.0g 15%

Saturated Fat  3.3g 17%

Trans Fat  0.1g

Cholesterol  199mg 66%

Sodium  383mg 16%

Total Carbohydrates  14.6g 5%

Dietary Fiber  0.9g 3%

Sugars  11.5g

Protein  72.1g

Vitamin A 22% • Vitamin C 3% Calcium 3% • Iron 21%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in niacin
• High in phosphorus
• High in riboflavin
• Very high in selenium
• Very high in thiamin
• Very high in vitamin B6

Bad points

• High in cholesterol

Thai Coconut Sticky Rice with Mango

I really love Thai food. I would love to learn more Thai recipes. This is one of our favorite desserts ever -- it's so amazing! I encourage you to try it. Tonight. HERE is where I found the recipe.

Thai Coconut Sticky Rice with Mango

• 1 C uncooked jasmine rice
• 2 C water
• 1 C coconut milk
• 2/3 C white sugar
• 1/3 tsp salt
• 1/3 C coconut milk
• 2/3 Tbsp white sugar
• 1/6 tsp salt
• 2/3 Tbsp tapioca starch
• 2 mangoes, peeled and sliced

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

While the rice cooks, mix together 1 C coconut milk, 2/3 C sugar, and 1/3 tsp salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Make a sauce by mixing together 1/3 C coconut milk, 2/3 Tbsp sugar, 1/6 tsp salt, and the tapioca starch in a saucepan; bring to a boil.

Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds.

Serves 4.

Nutrition Facts

Serving Size 385 g

Amount Per Serving

Calories  554 Calories from Fat  174

% Daily Value*

Total Fat  19.4g 30%

Saturated Fat  17.0g 85%

Cholesterol  0mg 0%

Sodium  308mg 13%

Total Carbohydrates  94.8g 32%

Dietary Fiber  5.6g 23%

Sugars  53.4g

Protein  5.4g

Vitamin A 16% • Vitamin C 52% Calcium 3% • Iron 16%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol

Bad points

• High in saturated fat
• Very high in sugar

All about Peyton

My baby is getting so big.

Let me tell you a little bit about my rapidly-growing, sweet little boy:

On Wednesday, he turned SIX MONTHS OLD. I can't believe how quickly the time has flown by.

For his 1/2 birthday, we took him to the doctors. He weighed in at 17 lbs 8 oz and measured 27 inches long. That's the 50th and 70th percentile, respectively.

Peyton LOVES to explore EVERYTHING. He crawls (no more scooting for this little man) everywhere and gets into everything. He finds any wire that's not carefully tucked away and tries to chew on it. He tips over baskets and toy boxes and is not deterred by any sort of obstacle -- he'll knock it down, climb over it -- he'll do whatever it takes to get to whatever catches his eye.

Peyton pulls himself to standing and even walks with a walker. He and the walker have somewhat of a love-hate relationship, though. Peyton has fallen a couple times and so he gets a little scared of it. He'll only walk around with it if mommy or daddy is right next to him to help if he gets stuck/falls. Unfortunately, this awesome new talent means the couch is no longer the perfect hiding place. I need more tall surfaces. Ha.

Peyton now has one lonely little tooth. He's no longer defective, and it's super cute.

Peyton loves to say, "Dadadada Babababa Blahblahblahblah Gagagaga," all day long.

Peyton gives the best hugs and kisses. If you're sitting on the floor, he'll grab your knees, stand up, reach for your shoulders, climb onto your lap and hug you around the neck. When you get him from his crib or lie on the floor, he'll grab your face and plant a big, open-mouth wet one on the lips. I love it.

Peyton's favorite time of day is dinner. Sweet potatoes, carrots, apples, peaches, squash and banana puffs are among his favorite things. Oh, and water -- but it has to be from a cup. And don't even think about feeding him green beans.

Peyton enjoys singing time and loves a good massage. He sits very still and smiles really big when you rub his little feet.

If you want to see Peyton laugh, act like a monkey. I'm not even kidding.

Peyton knows what, "No!" means ... and he totally ignores it. And smirks while doing so.

Peyton wants to be able to feed himself so badly. He loves to play with his spoons and put them into his mouth over and over again, as if he's eating. He also likes to use them as drum sticks.

I love my little Peyton!

Pizza without the Red Sauce

I got most of this recipe HERE. Boy, was it tasty. I made a couple changes, including my own recipe for sun-dried tomato pesto. Check it out!

Pizza without the Red Sauce

• 2 Tbsp butter, melted
• 3 Tbsp olive oil
• 3 Tbsp minced garlic
• 3.5 oz sun-dried tomatoes
• 1/4 C fresh basil leaves
• 3 tsp fresh oregano
• 3 Tbsp grated Parmesan cheese
• 1 unbaked pizza crust
• 1 tomato, sliced
• 1 bunch fresh spinach, torn
• 1 onion, sliced
• 1 fresh jalapeno pepper, chopped
• 2 oz feta cheese, crumbled
• 3/4 C mozzarella, grated 

Preheat oven to 375° F.

Combine the butter, olive oil, garlic, sun-dried tomatoes, basil and 2 Tbsp Parmesan in a blender. Blend until mostly smooth, adding water as needed to form a medium-thick pesto paste. 

Spread the pesto mixture onto the pizza crust. Top with torn spinach, onion, oregano and jalapeno. Sprinkle feta and mozzarella on top. Top with slices of tomato. 

Bake at 375° F, until cheese is melted and crust is cooked, about 15 minutes.

Nutrition Facts

Serving Size 225 g

Amount Per Serving

Calories  310 Calories from Fat  224

% Daily Value*

Total Fat  24.8g 38%

Saturated Fat  10.6g 53%

Cholesterol  43mg 14%

Sodium  440mg 18%

Total Carbohydrates  11.8g 4%

Dietary Fiber  3.6g 14%

Sugars  3.6g

Protein  12.7g

Vitamin A 177% • Vitamin C 59% Calcium 39% • Iron 19%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in manganese
• Very high in vitamin A
• High in vitamin C

Bad points

• High in saturated fat

California Grilled Veggie Sandwich

This sandwich was so good! I love meatless entrees, especially ones with big, bold flavors. This was awesome! HERE is where the recipe came from.



California Grilled Veggie Sandwich:

• 1/4 C mayonnaise
• 3 cloves garlic, minced
• 1 Tbsp lemon juice
• 1/8 C olive oil
• 1 C sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced (I used yellow)
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, cut in half like sandwich rolls (I ran out of time to make my own focaccia bread this time ... but I've found a recipe I'd like to try for next).
• 1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator for at least 1 hour.

Preheat oven to 375° F.

Preheat the grill for high heat (I used the George Foreman). 

Toss vegetables with olive oil in a large bowl. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them (If you're using a Foreman, you can just pile on the veggies and close). Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, sprinkle each one with feta cheese and layer with the vegetables. Wrap sandwiches in aluminum foil and place on a baking sheet. Bake for 5-10 minutes. Remove and enjoy as open faced grilled sandwiches.

Nutrition Facts

Serving Size 185 g

Amount Per Serving

Calories  198 Calories from Fat  143

% Daily Value*

Total Fat  15.9g 24%

Saturated Fat  4.5g 22%

Cholesterol  21mg 7%

Sodium  322mg 13%

Total Carbohydrates  11.3g 4%

Dietary Fiber  1.7g 7%

Sugars  5.0g

Protein  4.2g

Vitamin A 19% • Vitamin C 73% Calcium 12% • Iron 3%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin C

Bad points

• High in saturated fat  

Ratatouille Pasta

We've all seen the movie, and this dish is actually very tasty!



Ratatouille Pasta:

• 2 C diced peeled eggplant
• 2 C sliced zucchini
• 1/2 tsp salt
• 1 1/3 C uncooked spiral pasta
• 1 C sliced onion
• 1 Tbsp olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 Tbsp tomato paste
• 3 tsp fresh oregano
• 1/2 tsp garlic powder
• 3 tsp fresh basil
• Dash pepper
• 1 C shredded part-skim mozzarella cheese

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.

Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Nutrition Facts

Serving Size 272 g

Amount Per Serving

Calories  175 Calories from Fat  87

% Daily Value*

Total Fat  9.6g 15%

Saturated Fat  4.2g 21%

Cholesterol  15mg 5%

Sodium  461mg 19%

Total Carbohydrates  14.6g 5%

Dietary Fiber  4.6g 18%

Sugars  7.1g

Protein  10.2g

Vitamin A 27% • Vitamin C 47% Calcium 26% • Iron 8%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in dietary fiber
• High in phosphorus
• High in potassium
• High in vitamin A
• Very high in vitamin C

Bad points

• High in saturated fat
• High in sodium

French Bread & Garlic Herb Butter

Okay, so Dan and I have a soft spot for French Bread. We used to buy a loaf when we went grocery shopping and have it devoured before we even finished roaming the aisles. I wanted to try and make my own ... and I was amazed at how simple it is. HERE is where I got the bread recipe and HERE is where I got the garlic and herb butter.

French Bread: 

• 1 1/4 C water (70 to 80 degrees F)
• 2 tsp sugar
• 1 tsp salt
• 3 1/2 C bread flour
• 1 1/2 tsp active dry yeast

     GLAZE:

• 1 egg
• 1 Tbsp water

In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

Place loaves seam side down on greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes.

Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 375° F for 15-20 minutes or until golden brown. Cool on wire racks.

Garlic Herb Butter:

• 1/2 C butter, softened
• 1 tsp garlic salt
• 1/4 tsp dried rosemary
• 1/8 tsp dried basil
• 1/8 tsp dried thyme
• 1/8 tsp garlic powder
• 1 Tbsp grated Parmesan cheese

Preheat oven to 300° F.

In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.

Cut each loaf of French bread in half lengthwise. Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.

Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned (I usually cook the bread folded back together instead of opened).

Nutrition Facts

Serving Size 94 g

Amount Per Serving

Calories 255 Calories from Fat 92

% Daily Value*

Total Fat 10.2g 16%

Saturated Fat 6.1g 31%

Cholesterol 43mg 14%

Sodium 314mg 13%

Total Carbohydrates 34.8g 12%

Dietary Fiber 1.4g 5%

Sugars 1.1g

Protein 5.6g

Vitamin A 6% • Vitamin C 0% Calcium 2% • Iron 12%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• High in selenium

Bad points

• High in saturated fat

Nutrition information based on 10 servings. 

Stuffed Cabbage (Golubtsi or Голубцы)

Daniel served his mission in Ukraine, where he had the opportunity to try many different Russian foods. This is one of his favorites ... and one we cooked for a "Russian Night" with one of Dan's old mission buddies a while back. It's a little time consuming, but super good.

If you're interested in more Russian and Eastern European cooking, check out this awesome cookbook! I bought it for Daniel and we love it. It's got myriad authentic recipes and the history to go along with it.

Stuffed Cabbage (Golubtsi or Голубцы)

Stuffing

• 1 Tbsp unsalted butter
• 1 large onion, chopped
• 6 oz ground beef
• 6 oz ground pork
• 1/2 C long-grain rice
• 2 Tbsp ketchup
• 1/3 C beef broth
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh parsley
• Salt and pepper, to taste

Cabbage and Sauce

• 12-14 large green cabbage leaves
• Salt, to taste
• 1/4 C vegetable oil
• 1/4 C all-purpose flour
• 2 C beef broth (or more if needed)
• 3 Tbsp tomato paste
• 2 Tbsp ketchup
• 1 1/2 tsp brown sugar, firmly packed
• Black pepper, to taste
• 1/4 C Parmesan cheese
• 3/4 C Bechamel Sauce

Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until lightly colored, about 10 minutes.

In a large bowl, combine the meats, onion and remaining stuffing ingredients. Knead until the mixture is thoroughly blended. Set aside. 

Scald the cabbage leaves in a pot of salted boiling water for about 5 minutes. Drain thoroughly and pat dry with paper towels. 

With a sharp knife, cut out the tough center vein from each cabbage leaf. Divide the stuffing into equal portions. Place a portion on the base of each leaf, tuck in the sides and roll the leaves up, tucking in the sides firmly as you go. 

In a large heatproof casserole or Dutch oven that will accommodate all the rolls, heat the oil over medium heat for 1 minute. Spread the flour on a plate and roll the cabbage rolls in it, then place them in the casserole dish, seam side down. Brown the rolls on all sides until deeply colored, about 15 minutes. 

Heat the stock in a small saucepan over medium heat. Stir in the tomato paste, ketchup and sugar, then season with salt and pepper. Add the mixture to the casserole. The liquid should cover the rolls completely (if it doesn't, add more stock). Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 25 minutes. 

Meanwhile, preheat the oven to 375° F.

Increase the heat under the casserole to high, uncover and let the liquid boil until it is somewhat reduced, about 5 minutes. Place the casserole in the oven and bake, uncovered, until the liquid reduces even further, about 15 minutes.

Spread the bechamel evenly over the rolls, sprinkle with the grated Parmesan and bake, uncovered, until the top is nicely browned, 10 minutes or longer. Serve the cabbage rolls at once.

Serves 4-6.

Bechamel Sauce

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1 1/2 C milk, hot
• Salt and freshly ground white pepper, to taste
• Pinch of freshly grated nutmeg

Melt the butter in a heavy saucepan over low heat. Add the flour and cook, stirring, for 3 minutes

Remove the pan from the heat and add the milk in a steady stream, whisking vigorously until the mixture is thick and smooth. 

Return the pan to the heat and simmer the sauce until thickened, about 10 minutes. Season with salt, pepper and nutmeg. If you are not going to use it right away, keep the sauce covered with buttered waxed paper to prevent a skin from forming. 

Serves 4-6.

Nutrition Facts

Serving Size 366 g

Amount Per Serving

Calories  427 Calories from Fat  205

% Daily Value*

Total Fat  22.8g 35%

Saturated Fat  9.4g 47%

Trans Fat  0.0g

Cholesterol  75mg 25%

Sodium  626mg 26%

Total Carbohydrates  30.5g 10%

Dietary Fiber  1.5g 6%

Sugars  8.5g

Protein  24.7g

Vitamin A 15% • Vitamin C 12% Calcium 17% • Iron 20%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium

Bad points

• High in saturated fat