Pomegranate Sauce

Pomegranate SauceWhen cranberries came back as a reaction on my blood tests earlier this year I was sad. I love cranberries and always looked forward to seeing them in the stores in the Fall. I always made my own cranberry sauce for Thanksgiving and was my favorite thing to make next to the turkey and the mashed potatoes.

I had all year to think of how to do cranberry sauce without it being cranberry sauce, but I have been busy.

Earlier this week it hit me. Pomegranate.

Two of the big, red, round fruits were in my fruit bin begging me to use them up before they turned. Pomegranate seeds and cranberries couldn’t be that far off of each other could they? Sure the seeds have seeds inside them, but it did not deter me. I like a variety of textures when I eat.

No, I did not blend and strain this to make it less crunchy. I was going to after I tried it. However, after eating it with the chicken I made, I found I didn’t mind the seediness of it. If you are affronted by this, by all means, blend and strain. I cannot guarantee your results though.

Cross one side off my Thanksgiving day list!

Pomegranate Sauce

Seeds of two pomegranates

Zest and juice of one orange

1 cinnamon stick

1 tablespoon pure maple syrup (grade B)


Add seeds, zest, juice, cinnamon stick, and maple syrup to a saucepan. Add just enough water to come to the top of the seeds. Bring to a boil over medium. Lower heat to keep it at a low boil and cover, leaving a crack to let steam escape. Let the sauce simmer for an hour. Serve warm or cold. Allow to cool before storing in the refrigerator.

This post is linked to Whole Food Fridays at Allergy-Free Alaska and Wellness Weekend at Ricki Heller.

Spiced Apple Pancakes

Spiced Apple Pancakes

Spiced Apple Pancakes

What better way to celebrate my birthday than to share pancakes with you. An awesome Debi-friendly cake would be nice, but pancakes are always better!

I have made a habit of taking my birthday off from work and doing things for myself that I normally neglect. Pancakes for breakfast, massage, movie, shopping, or whatever else I haven’t done and I feel the need to do. Pancakes for breakfast are a definite must on my birthday. Last year, I did something pancake-like and experimented with Jonathan’s (The Canary FIles) gluten-free, vegan crepes. It was part Adopt A Gluten-Free Blogger, part spoil myself. They were awesome. I need to make them again, but I want pancakes. I might make these again for my birthday since I have restocked our fruit bin with organic apples. Or I might just experiment with pancakes I have in my head.

Besides, if I make pancakes for breakfast I won’t be sad if I don’t have dessert at dinner.

These pancakes are spiced with garam masala. If you don’t have it, you might be able to find a recipe online and make it from some ground spices if you have them in your pantry. I don’t peel the apples for the pancakes. The apples in the pancake and the topping have the skin on. Just make sure you wash them well to get the wax off. Also, letting the batter sit will help it thicken. You can use it right away, but you’ll have super thin pancakes to start with and you will have to wait for the pancake to look completely dry before flipping them. You’ll have a pan full of disaster if thin pancakes aren’t dry.

Spiced Apple Pancakes – makes about 8 pancakes

2/3 cup teff flour

1/3 cup tapioca flour

1 teaspoon baking soda

1/2 teaspoon garam masala

1/2 teaspoon salt

1/2 cup dairy-free milk

1/3 cup pure maple syrup (Grade B)

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 apple, grated


1 apple, chopped

1 tablespoon soy-free Earth Balanace

1 teaspoon pure maple syrup

1/4 teaspoon garam masala

pinch salt

In a small mixing bowl, combine teff, tapioca, garam masala, baking soda, and salt. Mix well. In another small mixing bowl, whisk together milk, maple syrup, olive oil, and apple cider vinegar. Pour wet ingredients into dry and mix well. Add grated apple and mix well. Set aside for about 10 minutes, at least. Heat pan/griddle over medium heat. Coat pan with oil or fat of your choice. Drop by 1/4 cups. Flip once the pancakes have bubbled and the edges are dry. (See above for instructions on what to do if your pancakes are thin). Heat a small pan over medium heat. Add Earth Balance and let it melt. Stir in maple syrup, garam masala, and salt. Add apples and cook until tender. To serve, top your pancakes with the apple topping then drizzle with pure maple syrup.

Balsamic Mustard Sauce

Perfect on pork chops

Perfect on pork chops

This post is a long time coming. If you paid attention to my travel posts from my vacation last month you’ll recognize the above picture. My friends loved all the food on our plates that night. It was the sauce that had Jerm joking the next morning about taking a raw pork chop sandwich with Balsamic Mustard Sauce to work for lunch. It was also the sauce that had DD messaging me asking me how to make it. I gave her the ratio as I thought I used. However, by the time I made it again myself I realized I was way off. Maybe not way off. But I was off.

By the second time I remade it I got it right.

Use whatever fat you want to use, but you do need to use balsamic vinegar and mustard for this to be Balsamic Mustard Sauce.

This sauce is excellent with pork chops. I think it would be great with a grilled steak, too.

Balsamic Mustard Sauce

4 tablespoons yellow mustard

1 tablespoon balsamic vinegar

1 teaspoon olive oil

Place ingredients in a small bowl and mix well. Keep leftovers covered at room temperature.