Tag Archives: Pomegranate

Lauren: Summer Break is Over and We’re Officially One Year Old

Hello, and welcome back to Cooking with Copy. Our blog baby is celebrating its first birthday, so please help us blow out its imaginary birthday candle!

It has been a whirlwind/tornado of a summer and I’m glad to be back here with you. There were birthdays, and birthdays, and oh, did I mention birthdays? There were big family dinners upon big family dinners. There were holidays, anniversaries, baby showers, births, bridal showers, retirement concerts, parties, weddings, Blogshop, Ravinia concerts, trips to Portland, OR,  New York, NY, St. Louis, MO, Holland, MI, Madison, WI, and several trips to South Bend, IN, there were conventions (the National Stationery Show and the American Library Association Annual Conference), internships, and interviews, there were visits from friends and sisters and nephews and brothers-in-law, from my brother’s Argentine mothers-in-law and even from California cousins, and, most recently, there were weeks upon weeks (upon weeks, we’re still going) of packing and moving my grandparents into their new condo.

With only two weekends without plans, visitors, or travel from May until now, it’s no wonder my room looks like I’m the one moving. In between all of the plans this summer I found way too many pockets of time during which I made way too much food. This actually worked out for the best as there was almost always a guest, a workman, a party, or a special event that benefited from the food, but let’s just say I’ve met my butter/sugar/chocolate/carb quota for the year.

So, now that summer is coming to a close, are you ready to get this show back on the road with an epic 5-month-in-the-making recipe roundup? Great, let’s go!

Note: I didn’t take a photo of everything, but all of the recipes here link back to their original posts which do include beautiful photos.

Birthday baking:

  • Confetti Waffles
Simply make the batter according to the box directions and throw sprinkles in right before pouring batter into the iron.

Make the batter according to the directions on the box and throw sprinkles in right before pouring the batter into the iron.

Cupcake Puppy Chow (sans powdered sugar) comes together in 10 minutes.

Cupcake Puppy Chow (pre-powdered sugar coat) comes together in 10 minutes.

Notes: Omit butter, and add 1/4 tsp. salt and 1 tsp. vanilla extract to the melted almond bark/extract/heavy cream mixture

Grandma’s visits:

IMG_1715

Notes: This is just an ENORMOUS chocolate bar and would be better with twice the coconut and 1/3 the chocolate.

Father’s Day:

Baby shower:

Basic sangria is perfect for just about any summer event.

Things I learned this summer: Nothing makes women as thirsty as a baby shower. We had to refill the container twice.

Family dinners:

Make sure the buckle is THOROUGHLY cooked when you remove it from the oven. You may need to bake it longer than Tracy specifies. This one was totally raw in the middle.

Make sure the buckle is THOROUGHLY cooked when you remove it from the oven. You may need to bake it longer than Tracy specifies. The first one had to be thrown out because it was totally raw, adding baking time saved the second one though.

I CANNOT STOP EATING THESE AND IT'S A PROBLEM BECAUSE THEY TAKE FIVE MINUTES TO MAKE!!!

I CANNOT STOP EATING THESE AND IT’S A PROBLEM BECAUSE THEY ONLY TAKE FIVE MINUTES TO MAKE

Note: Make sure to freeze the chips until the last possible second so they don’t melt. Major, major bonus points if you use Guittard Milk Chocolate Chips. Can’t say enough good things about Guittard, every chip I’ve tried has been fantastic. I am totally willing to be a brand ambassador. Guittard, get at me.

Momofuku Milk Bar's birthday cake elevates your typical confetti to new heights.

Momofuku Milk Bar’s birthday cake elevates the typical confetti cake to new heights with a richer and more complex flavor than boxed versions.

This is crack. Do not make this if you don't want to risk eating the entire contents of the pan.

THIS IS CRACK. Consider yourself warned.

Notes: I bet a combo of confetti crumb and the confetti cake above would make kick-ass mix-ins in a homemade cake batter or vanilla ice cream…just saying.

Thai beef (sans fried egg) that every single person I've made it for, has loved.

Thai beef (here without the fried egg) has yet to meet a hater.

Notes: This recipe is easy, fast, and unique. It’s my fallback for nights when I don’t want to think about what to make.

These were just an excuse to injest a LOT of mini m&ms.

Let’s face it, these were just an excuse to ingest a LOT of mini M&Ms. Don’t look at me like that.

I used Marionberry jam because my sister brought us some as a gift, but you can use any kind of jam you'd like.

My sister brought us a jar of marionberry jam from Oregon which I was dying to use for these, but you can use any kind of jam/jelly you’d like.

  1. Sautee the kale until slightly soft and brighter green.
  2. Finish cooking and scrambling your eggs (or in my case, egg whites) and put into a bowl.
  3. Sprinkle cheese (I like mozzarella) on top.
  4. Get Excited.
  5. Eat.
Shortbread with peaches.

Butter with peaches, what’s not to like? Plus I’m a sucker for this red/orange/yellow color combo.

Peanut butter chip and chocolate chip granola bars.

A little too sweet, but worth a try with brown rice syrup instead of butter. They’re also perfect for shipping across the country.

Very poppy seed-y

Very poppy seed-y, kinda too sweet.

It's 93 degrees outside but this week I pretended it was fall with these frosted pumpkin cookies/cakes. They're really muffies, not cookies, and the frosting is too sweet, but they received recipe requests from people at my dad's office so here you go.

It might be 93 degrees outside but I pretended it was fall with these frosted pumpkin cookies/cakes. They’re really just glorified muffies, not cookies, and the frosting is too sweet and doesn’t fully set, but they received recipe requests from people at my dad’s office so here you go.

Happy September and welcome back.

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Lauren: Kale and Pomegranate Salad

WHO’S READY FOR THE HOLIDAYS?! Well you can’t be; not until you’ve tried this kale and pomegranate salad. You get an aril! And you get an aril! See how excited I am about this bowl o’ red and green? And it’s for good reason! Pomegranates are delicious and beautiful fruits. They are also the namesake of the picturesque Spanish town in which my brother studied abroad (and yes, he chose it because he liked the fruit), see Granada. Anyway, back to business.

The edible parts of a pomegranate are its jewel-like seeds called arils. The outside of each seed is juicy and rigidly holds its form unlike another juicy fruit like say, an orange, which will squirt you in the eye at every opportunity. Once you’ve bitten through the juice, you hit the hard seed but fear not, because it will break into bits upon chewing. Arils are completely addictive and after de-seeding my first pom of the season I proceeded to eat the entire fruit’s worth of seeds in one standing just because they’re so fun to chomp. So given how fresh this fruit is, I wanted to make either a fruit or regular salad to highlight and compliment its freshness, not diminish it or dry it out by baking into cookies or something.

Enter: daily waffle’s Kale, Asian Pear, and Pomegranate Salad. It is awesome. You know what was not awesome? My Asian pear. It was watery, had zero flavor, and was so hard it was difficult to chew. Thus, immediately after trying a piece I chucked that sucker into the trash and decided to move forward with the recipe anyway, despite how wonderful the addition of pear to a kale salad sounded. If you’re up for it, buy a bosc, comice, or other ripe pear and cut that up to use in place of the Asian pear. Unless of course your Asian-pear-picking skills are fabulous, then by all means make the recipe as it is written.

Ok, so the dressing is really easy, just whisk all the ingredients together and you’re good to go. I found the early step of massaging salt into the dry leaves completely pointless as it just falls to the bottom so just forget that. And as usual, I used curly instead of lacinato kale again due to my bug aversion. Last week I found a tiny, very-much-alive slug on the back of one of my lacinato leaves and that was the end of that. My substitution involves somewhat OCD washing* of the curly leaves, followed by roughly ripping them into smaller pieces and drying them. After the leaves are ready and the dressing is mixed, do as you did with the last kale salad and get in there with your hands to massage the dressing into the leaves and ensure an even coating. When you’re ready to serve, pretend it’s New Years Eve and liberally cover the salad greens in aril-confetti.

The salad is dressed for the season, tastes quite unique among kale salads thanks to the rice wine vinegar and ginger, lasts about two days after being dressed so it can be made ahead of the holiday madness, and provides a truly healthy and fresh counterpoint to all the heavy, baked food being shoved in your face this time of year. Now go out, buy some kale and pomegranate, and prepare for an onslaught of compliments on your tasty and holiday-color-appropriate salad-making skills.

Recipe!

*I like to wash each individual leaf, rip them off the stems/away from the tough inner-vein, then swish the leaves around in a water-filled bowl, and finish by drying the leaves in a salad spinner.

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