Sunday, September 19, 2010

my afternoon snack

I'm trying to be conscious of the fact that I could go into labor at any point. Therefore I think before I eat ( a relatively new concept for me) so I won't be full on burgers and fries when it happens.
For today's snack, well at least one of them, I had this: 
a bowl of pomegranate seeds and watermelon fresh and yummy! Bonus - how beautiful are the different reds against the white (plastic) bowl.  
It's definitely a unique combination but here are some fun recipes for each....on their own :) 

Simply Recipes

Oprah's Pomegranate Martini

Servings: Serves 2
Oprah's Pomegranate Martini
  • 1 1/2 cups pomegranate juice
  • 2 ounces Absolute Citron vodka or white tequila
  • 1 ounce Cointreau liquor
  • Cup of ice
  • Splash of sparkling water (optional)
  • Squeeze of lemon (optional)
 Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.
and of course a video how to on how to open a pomegranate...

Food Recipes:
How To Cut Open A Pomegranate

I love that there is actually a 'National Watermelon Promotion Board'
with all kinds of info including a section on carving!!

Watermelon, Tomato and Mint Salad

Epicurious | August 2008
by Rick Rodgers
Summer Gatherings
What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined. One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.
Yield: Makes 8 servings
1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
1 medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
4 tablespoons chopped fresh mint
1 cup (4 ounces) crumbled feta
Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

Source Information
Summer Gatherings by Rick Rodgers, (C) © April 2008 William Morrow

Chilled Watermelon Soup

From the May 2005 Issue of Self 

Serves 4


  • 1 -inch piece ginger, peeled and finely chopped
  • 1 tablespoon brown sugar
  • 2 limes: one for zest and both for juice
  • 3 cups cubed and seeded watermelon
  • 2 mint leaves, plus more for garnish
  • 1/4 cup sparkling wine (or sparkling water)


  1. In a small nonstick skillet, gently sauté ginger, sugar, and zest over medium heat 2 minutes. Add lime juice and simmer until no liquid remains. Transfer mixture to a blender and add watermelon, mint, and sparkling wine. Puree until smooth; strain with sieve into bowl. Chill soup at least 3 hours before serving. For a more elegant version: Divide soup into 2 equal portions. Freeze a portion for 3 hours to make a granité (a slushy of sorts) and chill remaining half for 3 hours. Scrape granité into 4 bowls and pour chilled soup over granité. Garnish with mint leaves; serve immediately.

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