2010-12-24 07:22:43 ET|
Cranberry Sauce with Pomegranate and Orange (got the recipe from the newspaper 2 years ago)
1 c orange marmalade
3/4 c pomegranate juice
3 c fresh or frozen cranberries
1/4 c packed golden brown sugar
2 tsp chopped fresh ginger (or 1/8 tsp ground ginger)
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Place marmalade and pomegranate juice in a pot over medium heat and bring to a simmer. Simmer and stir until marmalade melts and combines with the juice. Add the remaining ingredients and simmer until cranberries begin to fall apart. Cool to room temperature, cover and store in the fridge until ready to serve.
Chocolate Mochi Brownies (Gluten Free!)
(very yummy, with an odd chewy texture from the rice flour)
Eggplant Parmigiana (this is being made on the 26th, but it's still yummy)
2 eggplants (2 1/2 lb), cut in 1/2-in.- thick rounds
1/2 tsp freshly ground pepper
1 jar (26 oz) marinara sauce (about 3 cups)
1 1/2 cups (6 oz) shredded part-skim mozzarella
1/2 cup grated Parmesan
You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.
Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.
Heat oven to 350°F.
Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil.
Bake 45 minutes or until bubbly. Let rest 15 minutes.