pomegranate Archives - A Calculated Whisk

Pomegranate Roasted Jerk Chicken

December 7, 2016 By Becky 29 Comments

This paleo pomegranate roasted jerk chicken is ideal for those who want a festive holiday main with a bit of a kick. Served with baby potatoes, it’s a complete, one-pot meal. This post is sponsored by Frontier Co-op.

I especially enjoy spicy foods in the winter–I’ll take all the warmth I can get when it’s cold outside. This pomegranate roast chicken is perfect for warming up both your kitchen as it roasts and you when you eat it. If you’re spice-averse, though, don’t worry. You can customize the heat level by adding fewer habanero peppers.

The peppers aren’t the only thing bringing heat to this chicken. Spices like cinnamon, allspice, and smoked paprika also have a warming effect. Peppers and spices are combined with a hint of tart sweetness from pomegranate juice, grassy freshness from the scallions, and the savory fragrance of fresh thyme. All of those flavors come together to create a perfect Jamaican jerk paste that’s equally delicious on chicken and potatoes. Roasting the chicken at high heat for the first few minutes and then reducing the heat for the remainder of the cooking time ensures crispy skin and juicy meat.

I created this recipe in partnership with Frontier Co-op, my favorite source for spices and seasonings. Frontier is encouraging everyone to #CookWithPurpose this holiday season and all year long. I care a lot about where my food comes from and how it’s grown, which is why I get most of my produce and meat from local farms that use sustainable practices. It’s important to me to think just as carefully about where our ingredients come from as we do about which delicious dishes to cook up for our families. With spices, though, it can be trickier to know what goes on to get these essential flavorings from farm to table. It’s impossible for me to source things like cinnamon and allspice locally, so I love being able to turn to Frontier Co-op to be assured that I’m getting spices that were grown sustainably and sourced with fair trade practices.

Grain-free Spiced Chocolate Torte

November 30, 2016 By Becky 40 Comments

This grain-free spiced chocolate torte is a great to end a festive dinner. It will satisfy any chocolate lover, but also has a delectable hint of spice.

Thanksgiving is over, and I’m planning to top everything with pomegranate arils from now until the end of the year. This grain-free spiced chocolate torte, of course, is no exception.

I love using warming spices like cinnamon and cardamom to make desserts smell and taste extra festive during the holiday season. However, I’m also a huge lover of chocolate. I didn’t want to choose between my love of chocolate and my love of a little seasonal spice, so I decided to combine the two into a spiced chocolate torte.

This torte has a perfect texture and crumb thanks to a combination of almond flour and tapioca flour from Bob’s Red Mill. Those two flours are my go-to for grain-free baking year round. The almond flour, which is made of whole, blanched sweet almonds, provides the tenderness and richness that every torte needs. And since Bob’s Red Mill almond flour is super finely ground, there’s no need to sift it before using! As an extra bonus, almonds are packed with healthy monounsaturated fats and protein, but are low in carbohydrates (and are naturally gluten free).

Pomegranate Vanilla Bean Margaritas

November 25, 2016 By Becky 6 Comments

These festive pomegranate vanilla bean margaritas are sweet and just a tad sour, with extra richness thanks to the vanilla.

How was your Thanksgiving? To be honest, over here we’ve had better. One of my fiancé’s brothers was in an accident the night before Turkey Day and is still in the hospital. We spent the morning with him at the hospital yesterday and my fiancé slept there last night. He’s going to be okay, but it’s been quite a scare. We were planning to drive down to Atlanta for a big gathering with Ben’s extended family, but ended up staying here in Chattanooga and grabbing a quick restaurant Thanksgiving at Beast and Barrel’s buffet (it was delicious, but I missed getting to cook!). My future niece has also been sick, so I think we have a Thanksgiving redo in the works for Saturday or Sunday.

After all of that, I’m totally ready for a pomegranate vanilla bean margarita. And after a hard day of Black Friday shopping, I bet you will be, too! (By the way, my absolute favorite kitchen gadget, the Instant Pot, is on sale for just $68.95 today! It’s the one thing I bought last year on Black Friday and I use it all the time. Highly recommended as a gift for yourself or others who love to cook and/or save time.)

A few years ago, Ben and I hosted Thanksgiving at our apartment in Boston. I had just started grad school, and I invited all my classmates (60 total) to come if they weren’t able to travel home for the holiday. Ten of them accepted and my mother came, too, so we had a good-sized crowd. It’s the only time I’ve hosted Thanksgiving so far and it was so much fun. Ben made most of the savory dishes, although I did contribute a sweet potato and kale gratin, and I was in charge of dessert. I was also in charge of drinks, and decided to make these cranberry margaritas. I added a tiny splash of vanilla extract, and they were a huge hit. We had beer, wine, and other spirits available, but no one drank anything other than our featured cocktail!

Butternut Squash and Potato Soup

October 25, 2016 By Becky 6 Comments

This comforting butternut squash and potato soup is ideal for a cool fall evening. The scallions, pomegranate, and bacon on top make it colorful and extra tasty.

My fiancé doesn’t like winter squash, pumpkin, or anything with cooked apples in it, which as you can imagine makes fall a lot less fun. This year I’ve been on a mission to sneak as much of these things into him as possible, all the while making sure he thinks whatever he’s eating is really delicious. I believe I’m making progress, because several of my recent attempts haven’t been subtle at all and have still gone over really well.

First I hid some apple in this stuffed squash with sausage, and he gobbled it up. He did not even realize there was any apple until I mentioned it (after he was done eating two helpings, of course). Next I got a little bolder and offered him these baked pumpkin custards with maple mascarpone whipped cream. Those were a hit, too!

Orange Ginger Squash Soup

January 1, 2014 By Becky 6 Comments

This orange ginger squash soup is easy to make, super comforting, and Whole30-compliant. A sprinkling of pomegranate seeds on top makes it worthy of a festive occasion, too!

It’s Whole30 time! In addition to eating right all month, I’ve committed to posting everyday as part of Blogher’s January NaBloPoMo. The theme is pressure, which seems fitting–I’m putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won’t be able to share 31 new recipes, but instead will sometimes blog about how I’m feeling and what resources I’m using. I’ll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren’t committing to a whole Whole30.