WanderFood Wednesday: Roasted Carrots with Pomegranate

by Samantha Scott
( November 11th, 2014 )

Pomegranate Spiced Carrots

It is no secret that roasted vegetables are one of my favorite things in the world; must be a throw back to my mid-western ancestry. And when I want something on the slightly sweeter end I LOVE turning to roasted carrots. Aside from being sweet, they also have that lovely earthy taste that comes with all root vegetables. Being that they are sweeter, however, I was surprised to find a number of versions for Roasted Carrots with Pomegranate  floating around recently. In the pairing of both these quintessential winter items, I think the key must be in the spices. Cumin, coriander and cayenne (say that three times fast!) help balance the sweetness and add wonderful exotic undertones.

If you’re still looking for a Thanksgiving side dish or a delightful winter treat, this recipe will do the trick. And it’s easy to adjust according to taste. In the version pictured, from Pithy and Cleaver , they added pine nuts and didn’t have pomegranate molasses so used pomegranate juice instead.

Here is one version, adapted from Plum Pie via Food 52

Ingredients


1 lb Carrots, peeled


1 Tbsp Extra Version Olive Oil


Spices: ground cumin (1/4 tsp), ground coriander (1/8 tsp), cayenne (1/8 tsp)


1 tsp Pomegranate Molasses


Mint or Basil for garnish


Directions


1. Cut carrots lengthwise in half and toss together with spices and olive oil in a roasting pan


2. Roast in a 425 degree oven for 15 minutes, then turn over and roast for another 5, or until tender


3. Remove from oven and toss with the Pomegranate Molasses. Be sure they are evenly coated and return to oven for 5 more minutes


4. For a splash of green, garnish with basil or mint


Serve hot


Eat Well, Travel Well ~ Samantha


Photo Credits

Pomegranate Spiced Carrots: Maggie via Flickr

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Seeking Some Color for the Wintertime, Inspired by Colombian Food

by Samantha Scott
( November 10th, 2014 )

Farmers Market in Colombia

While I absolutely love winter weather, and the food that goes with it, occasionally cabin fever does set in. When this happens I look south and try to think of  ways to keep some colorful, tropical food in my life during the winter. This drew me back to a short trip I made to Colombia last year. Colombian food is hearty and exciting, and definitely colorful!

Grilled Chorizo in Colombia

A common menu option was a huge plate of food usually including plantains, enormous slices of avocado (I thought I’d died and gone to heaven), sausage, and rice:

Colombia food platter

Mangoes and other tropical fruits were everywhere, imbuing daily life with a delicious vibrancy:

Colombian Colors

Remembering Colombian food from my time there also makes me remember the heat, the beautiful surroundings and watching the sunset from Cafe del Mar (well worth checking out!). When winter seems too long I love being able to turn to these memories!

Do you have a favorite cuisine you turn to to bring some color into your kitchen?

Eat Well, Travel Well ~ Samantha

Photo Credits

Farmer’s Market: momentcaptured1 via Flickr

Colombia Food Platter: Matt Stabile via Flickr

Grilling Chorizo: William Neuheisel via Flickr

Colorful Fruit Cluster: momentcaptured via Flickr

 

 

 

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WanderFood Wednesday: The Food of Dia de los Muertos

by Samantha Scott
( November 4th, 2014 )

The celebration of Day of the Dead or Dia de los Muertos has a certain romance and mysticism associated with it. A day dedicated to honoring and remembering family members and friends who have passed away, food is an integral component to many Dia de los Muertos traditions. In particular one custom involves cooking the favorite food of the deceased and placing it as an offering on a festively decorated alter. Here are just a few examples of the food of Dia de los Muertos:

Tamales


This classic Mexican dish is served on many occasions, and Dia de los Muertos is no exception. Tamales of course can be filled with any number of things and several sources I found indicated that they are often filled with pumpkin on Dia de los Muertos. Seasonally appropriate!


Mexican Tamales


Pan de Muerto


This sweet, sugary bread, with a signature cross of extra dough on top, symbolic of bones, is a Dia de los Muertos staple.


Pan de Muerto


Champurrado


A thick chocolate drink that has many versions, often based on old family recipes. It typically includes cinnamon and corn masa (a sort of corn dough), and milk.


Champurrado


Sugar Skulls


One of the most famous images of Dia de los Muertos, colorful skulls make their way into the food world as intricately decorated sugar skulls.


Sugar Skulls


Do you and your family celebrate Dia de los Muertos? What are some of your favorite foods to serve?

Eat Well, Travel Well ~ Samantha

Photo Credits

Tamales: Ms. Phoenix via Flickr

Pan de Muerto: Annabelle Orozco via Flickr

Champurrado: zerethv via Flickr

Sugar Skulls: Glen Van Etten via Flickr

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