With families gathered at home for the holidays this year, a meal together reminds us just how important family is and it’s an occasion to lift spirits while celebrating good health and being together. Celebrity Chef, Jamie Gwen, shows us how to create a warm family gathering with good food and drink.
With holiday gatherings erring on the smaller side this year it really gives us a chance to explore new recipes using seasonal ingredients with a healthy twist. I have partnered with POM Wonderful to make these POM Caramelized Onion Tartlets using POM POMS Fresh Pomegranate Arils which are available now through January. They add a delicious and brilliant ruby red pop of color and a sweet burst of flavor. They come in a convenient 8oz package of ready-to-eat pomegranate arils – great for cooking and baking, and also a 100-calorie 4oz single serving for easy snacking. Straight from fresh pomegranates, POM POMS add a healthy burst of antioxidants and fiber to any recipe, salad, or even by themselves as a snack. Click here for more information. Scroll down for the recipe!
For your main course, I like to elevate the perfect Sunday Roast Chicken using one of my favorite pantry staples, Lee Kum Kee sauces. The leading maker of Asian sauces and condiments for over a century, they help bring an unexpected twist to traditional recipes like this glaze using Panda Brand Oyster Flavored Sauce by Lee Kum Kee. It’s the number one oyster sauce in the US, a versatile all-purpose seasoning sauce made from selected oyster extracts that is perfect as a sauce base for glazing holiday meats. It can be used as a dip, marinade or sauce for stir-fries and more. The best part is you can make a simple swap and glaze a store-bought rotisserie chicken for an easy and exceptional weeknight dinner. Click here for more information. Scroll down for the recipe!
I enjoy having something sweet at the end of the meal, but with a healthier twist. For this vegan pumpkin crumb cake, I swapped out traditional dairy butter with Califia Farms Plant Butters. They are a dairy-free spread made with high quality, whole food ingredients like cashews and tigernuts and no canola or palm oil. They cook and melt beautifully. I also used Califia Farms Protein Oat milk, a creamy, better-for-you, nutritionally superior substitute for dairy milk in this recipe. It’s a lower sugar, protein-packed oat milk that can be used in baking and cooking recipes with 45% calcium and 8 grams of plant protein per serving. Click here for more information. Scroll down for the recipe!
You can’t go wrong with hot chocolate. It is a favorite with grown ups and kids alike. And hot chocolate is easier than ever with the Capresso Froth Select. It‘s an automatic milk frother with a premium dishwasher safe stainless steel pitcher. Just add chocolate chips or chunks directly into the pitcher during frothing. Simply pick your favorite type of chocolate chips, or give it a twist and use peppermint. peanut butter or even white chocolate chips. It froths milk hot or cold for rich cappuccinos, lattes, flat whites, iced coffees and more. Click here for more information.
POM Caramelized Onion Tartlets
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon kosher salt
10 cups yellow onions, thinly sliced
2 tablespoons POM Wonderful 100% Pomegranate Juice
1 tablespoon fresh thyme leaves, plus more for garnish
30 mini phyllo pastry cups
3 ounces Gruyere, grated
Pickled Pomegranate Arils:
¼ cup white balsamic vinegar
½ teaspoon whole coriander seeds, lightly crushed
1 sprig of fresh thyme
Pinch of kosher salt
½ cup POM POMS Fresh Pomegranate Arils
Preparation: 1. In a large sauté pan, heat olive oil over medium-high heat. Add garlic, onions and salt. Cook, stirring, until onions are translucent and just starting to brown. Reduce heat to medium-low, add POM Wonderful 100% Pomegranate Juice and cook, stirring occasionally until onions are golden and caramelized, about 25 minutes. Stir in thyme leaves and remove from heat to cool. 2. While onions are cooking, combine the vinegar, the coriander seeds, thyme and salt in a microwave-safe bowl. Microwave for 30 seconds, stir in POM POMS Fresh Pomegranate Arils and allow to pickle at least 15 minutes. 3. Heat oven to 350°F. Place phyllo cups on a baking sheet to make 30 tartlets. Fill each cup with a teaspoon of grated Gruyere. Bake for 2 to 3 minutes until cups are browned and cheese has melted. Strain pickled POM POMS. Top tartlets with a teaspoon of caramelized onion and pickled POM POMS. Garnish with thyme and serve warm.
Lee Kum Kee Panda Brand Oyster Sauce Glazed Rotisserie Chicken
1 store-bought rotisserie chicken
½ Cup Oyster sauce
¼ cup balsamic vinegar
2 tablespoons brown sugar
½ teaspoon ground ginger
½ teaspoon garlic powder
1 teaspoon sesame oil
Preparation: Place the chicken on a small baking sheet or in a shallow casserole dish and place it in a cold oven. Set the oven to 350ºF and allow the chicken to heat through, as the oven comes up to temperature. Meanwhile, combine the oyster sauce, balsamic vinegar, brown sugar, ginger, garlic powder and sesame oil in a small saucepot. Bring to a simmer over low heat, whisking to combine. Remove the chicken from the oven and brush it all over with the glaze. Return the chicken to the oven for 5 minutes. Glaze the chicken once more and heat for 2 minutes more. Serve the chicken with Chinese broccoli and extra glaze, for dipping.
Califia Farms Vegan Pumpkin Crumb Cake
1 cup all-purpose spelt flour
1/3 cup chopped pecans
1/2 cup organic coconut palm sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons Califia Farms Plant Butter with Avocado Oil, melted
1 3/4 cups all-purpose spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons Pumpkin Pie Spice
1/4 cup Califia Plant Butter, cold (plus extra for greasing the pan)
1/4 cup coconut oil
1 cup organic coconut palm sugar
1/2 cup vegan egg substitute
1 cup canned pumpkin puree
3 tablespoons Califia Farms Protein Oat Plant Milk
1 teaspoon pure vanilla extract
For the Crumb Topping:
In a large mixing bowl, whisk together the spelt flour, pecans, coconut palm sugar, cinnamon and salt. Add the melted Califia Farms Plant Butter and mix until moistened and crumbs form.
For the Cake:
Preheat oven to 350 degrees
Use the extra Califia Farms Plant Butter called for above to grease a 9x13 inch pan. In a mixing bowl, whisk together the spelt flour, baking powder, baking soda, salt and pumpkin pie spice. Using an electric mixer, combine the Califia Farms Plant Butter, coconut oil, coconut palm sugar, vegan egg substitute, pumpkin puree, oat milk and vanilla. Mix until smooth. Add the dry ingredients and mix until just combined. Pour the batter into the prepared baking dish and spread into an even layer. Sprinkle crumb topping over the batter. Bake for 40 minutes or until cake tester inserted in the center of the cake comes out clean. Cool slightly and serve warm or at room temperature.