Posts Tagged ‘fruit’


I was way too anxious for Christmas last night, so Stas and I exchanged gifts 1 day early (we usually exchange them on Christmas Eve, before we head over to my parents’ house). I have him 2 casual button-down shirts, flannel pajama pants to match mine (I want to have matching pajamas on Christmas morning!), some small things for his trip to Everest, a big warm coat for Everest, and 2 t-shirts. Believe it or not, the t-shirts were my big special surprise gift to him...

During our honeymoon in New Zealand, Stas forgot some clothes at a hotel in Queenstown. One of the items was his Icarus Canopies t-shirt, given to him by the company when he bought his canopy (his “skydiving parachute”). Although he retired from skydiving earlier this year, I knew the shirt had special meaning to him. As soon as we got back to the States, I contacted the company via Facebook, told them about the lost t-shirt, and they sent me 2 new ones! Stas was very happily surprised when he opened them 🙂

My gifts were gift certificates (1 hour massage, Nordstrom, sushi, and a voucher for 1 week of not having to take care of the bunny), an infinity scarf from The Limited, a “Cute Overload” page-a-day calendar, and he paid to have my car serviced earlier this week 🙂

As I mentioned in yesterday’s post, we spend each Christmas Eve with my mom’s side of the family. This year, my mom wasked me to bring 2 appetizers – the first was the butternut wontons, and the second is this salad.

This was my first time buying and cutting mangoes… and I didn’t do a great job at either. One of the mangoes was perfectly ripe, but I think the other 3 were a bit under-ripe (I’m hoping that with the cheese and prosciutto, no one will notice). To cut the mangoes, I used this site as a guide – but it was still tricky as hell!

Aside from that, the recipe was easy – only 4 ingredients and 1 step.

I haven’t tasted it yet, but it got great reviews on the Cooking Light site.

Prosciutto, Mango, and Parmesan Salad
from Cooking Light, December 1998

4  cups  coarsely chopped peeled mango (about 4 mangoes)
4  ounces  thinly sliced prosciutto, coarsely chopped
3  ounces  shaved Parmigiano-Reggiano cheese
1/4  to 1/2 teaspoon freshly ground black pepper

1. Combine all ingredients in a bowl, and toss gently.

Serves 15

ready to serve

1 serving = 1 Weight Watchers point

Calories: 64
Fat: 2.3g (1.2g sat.)
Protein: 4g
Carbohydrate: 7.7g
Fiber: 0.7g

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I made this dish for the first time about a month or two ago, and I was all set to blog about it – until I realized that the pictures had been deleted from the camera.

I made it again tonight and loved it just as much as the first time. And it’s surprisingly fast and simple to make! It does take a little planning ahead though, since you’ll have to make sure you have dried cherries and pomegranate juice on hand.

The pictures didn’t come out great – I was hungry and rushing to take them. But I hope you’ll try the recipe for yourself!

Stas and I returned from our honeymoon in New Zealand this past Saturday, so expect pictures and a full report at some point soon. And we finally got our professional wedding pictures back, so I’ll be posting some of those, too!

Pork Medallions with Pomegranate-Cherry Sauce
from Cooking Light, November 2009

1 (1-pound) pork tenderloin, trimmed of fat
black pepper
1 tablespoon olive oil
1/2 cup pomegranate juice
1/3 cup dried sweet cherries
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon butter

1. Cut pork crosswise into 12 1-inch thick pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick pan over medium-high heat. Add pork to pan; cook 4 minutes on each side, or until done. Remove pork from pan; keep warm.

browned pork

2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and water in small bowl (this step is important – if you don’t combine the cornstarch and water separately, you will have lumps). Add cornstarch mixture to pan; bring to a boil. Cook for 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts.

don't be scared of a little butter!

3. At this point, you can return the pork to the pan and coat each piece in the sauce. OR, you can serve the pork and sauce separately (I serve it this way, so that people can choose to add as much or as little sauce as they like).

the finished dish

Serves 4 (serving size: 3 medallions and 2 tablespoons sauce)

1 serving = 6 Weight Watchers points

calories: 269
fat: 10.1g (3.6g saturated)
carb: 17.6g
fiber: 1.4g

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