Dropping by to say hello and wish everyone in the U.S. a Happy Thanksgiving.
The sweetheart above is not with us this fall, succumbing in August to a myriad of health issues at age 11. She belonged to my daughter and her family, but I claimed her. She was a fur ball of love!
It's Veteran's Day here, and I am so thankful for everyone who has served in the military to preserve our freedom and way of life.
Need a healthy recipe for Thanksgiving? The healthy living chef at my Y prepared this for a class I'm in. It was delicious!
Sweet Potato/Pomegranate Salad
2 Large Sweet Potatoes, peeled and finely cubed
1 Pomegranate, seeds separated
Pomegranate Molassis (optional)
Place cubed sweet potatoes on a large sheet pan. Drizzle with a little bit of olive oil and honey. Chop sage and sprinkle on top. Roast at 400 for 20 minutes or so (depending on your oven...don't burn) till potatoes are done.
Put pancetta in a dry pan and brown. Cut into pieces (or use pre-chopped pancetta; according to Weight Watcher's magazine, it's lower in fat) and add to potatoes. Add pomegranate seeds, sliced green onion, lemon zest and a squeeze of lemon. Add a little honey or pomegranate molasis. Stir all to mix.
Grate parmigiano reggiano over top.
The sweet potatoes and pomegranate are the stars of the show; use the other ingredients in desired amounts.
(The chef gave us ingredients but not specific amounts)
In case you don't know, pomegranate seeds are edible.
Till next time...