This Barefoot Bloggers recipe was chosen by Judy over at Judy's Gross Eats. I was going to make this before Thanksgiving, but then I decided it would be a great way to use some of that leftover turkey, so I waited until today. I used the turkey stock we made after we carved the turkey, reduced the amount of olive oil, added a can of black beans, and topped it with Greek yogurt. This was a welcome change, after eating lots of Thanksgiving leftovers and was a perfect lunch for a cloudy day.
I also added on the recipe for the drink I made for Thanksgiving. It was different and we really liked it. The recipe included lots of different options of how to serve it and I went for the Fizzy variety. Yummy!
Spiced Pomegranate Sipper from Southern Living
2. Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Serve warm. Garnish, if desired.
Cold Spiced Pomegranate Sipper: Prepare recipe as directed. Let stand 30 minutes. Cover and chill 2 hours. Store in refrigerator up to 2 days. Stir and serve over ice. Prep: 10 min., Cook: 25 min., Stand: 30 min., Chill: 2 hr.
Fizzy Spiced Pomegranate Sipper: Prepare Cold Spiced Pomegranate Sipper as directed. Stir in 1 (33.8-oz.) bottle ginger ale just before serving. Makes 16 cups.
Coming on Monday- Butternut Squash Salad and Liz's Pasta Salad