Monday, November 5, 2012

Pom Pista

Inspired by... leftovers.
Or well, some frozen broccoli and carrots,
that were very ready to escape our freezer.
And, a pomegranate.

A very pretty pomegranate,
that just happened to catch my eye,
with it's bright red color (and 'on sale' sign).

First Time Buying.

(though next time I'll be doing this under the water
...sorry favorite green t-shirt)

And yes, even eating a fresh pomegranate.  

Something that will be happening again.
And again. And again. And again. 

I liked them so much, all I could talk about at dinner, was what to do with them next.  
And speaking of, you're probably wondering what that was.

 Well, let me tell you:
Stir-fried deliciousness.

Pork, a little cilantro, and everything else listed below:

Pom & Pistachio Stir Fry
Serving size: 2

Olive oil (2 TBS)
1 - small bag of broccoli & carrot slaw (shredded broccoli & carrots); 
located in fresh produce
1/4 - red bell pepper, sliced
1/4 - red onion, diced 
1 - stalk of celery, chopped
1 - handful of fresh pomegranate aerials (pomegranate seeds)
1 - handful of pistachios, shelled & unsalted
Dried basil (1/2 TBS)
Cilantro (optional) - enough to garnish

  1. Pre-heat oven to 350 degrees. 
  2. Heat olive oil over low/medium heat in a large wok or skillet.
  3. Once oil is warm (not too hot or it will burn!) throw in broccoli & carrot slaw, red bell pepper, and onion.  Let cook for *15 minutes, stirring occasionally.  *If using frozen slaw, cook for 10 minutes (or until water has evaporated), before adding additional vegetables.
  4. Immediately after placing veggies on stove-top, place chopped celery & pistachios (keeping separate) on baking tray & place in oven for 10 minutes, or until slightly browned/toasted.
  5. Remove celery from baking sheet and add to stir fry.  Add dried basil & cook for an additional 5 minutes.
  6. Plate stir fry. Top with pomegranate seeds, pistachios, & cilantro.  Serve hot!

And if you're looking for a drink that's just as decliously easy, may I suggest a spritzer.

Do you have any favorite dishes that call for pomegranate, 
or arils, as the seeds are called?