|Nanni and myself|
Nutritional benefits of eating a pomegranate include vitamin C, vitamin B5, potassium, fiber, and antioxidants. The rind of the fruit and the bark of the pomegranate tree are used as a remedy against dysentery. The seeds and juice are considered a tonic for the heart and throat. The astringent qualities are also good for a variety of purposes from stopping nose bleeds to skin aliments. When buying pomegranates, choose ones that are deep-red colored and are heavy for their size; this usually indicates that they’ll be sweet-flavored, juicy ones.
You can use pomegranate seeds and juice for a number of recipes, from adding them to salads or to creating scrumptious desserts. One of my three recipes this week is called “Winter Salad with Pears and Pomegranates” another is called “Rosemary Pomegranate Chicken,” and then you have to have a cocktail which I call, “Spiced Pomegranate Apple Cider.” A meal fit for a royal King or Queen….
“Winter Salad with Pears and Pomegranates"
Depending on how many people you are serving will determine how much salad greens you need. So, I am giving you just the names of the ingredients. You can decide on how much you need.
Ken’s Steak House Lite Raspberry Pomegranate Vinaigrette Dressing
Red Bartlett Pears (ripe) cored & cut into thin slices
1 Pomegranate (seeds only)
Toasted and coarsely chopped walnuts
Combination of salad greens:
Baby Spinach, Romaine, Red Leaf, Endive, Radicchio, Boston or Bib Leaf, Arugula, Frisee, and Iceberg Lettuce
Cucumber slices (thin)
Salt and Pepper to taste
Wash and clean all salad greens, then pat dry. Tear the greens gently and place in a big bowl. Add the cucumber slices and then pour on the Raspberry Pomegranate Vinaigrette. Gently toss to coat. Salt and Pepper to taste. Sprinkle with pomegranate seeds and toasted walnuts. Place salad on a plate or in a bowl and then add your Red Pear slices on top of the dressed greens. Beautiful, colorful and delicious too!
“Rosemary Pomegranate Chicken”
Dinner for 8 ready in an hour! Serve your family this chicken with rosemary in a skillet, then top with pomegranate seeds. Delish!!
1 1/2 cups pomegranate juice
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
1 sprig (5 inch) fresh rosemary
8 bone-in chicken breasts (4 lb)
2 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1/3 cup pomegranate seeds
2 tablespoons chopped fresh parsley
Heat oven to 425°F In 1-quart saucepan, mix pomegranate juice, brown sugar, 3 tablespoons of the vinegar and the rosemary sprig. Heat to simmering; reduce heat to medium-low. Cook until reduced to 3/4 cup. Remove from heat; discard rosemary sprig. Stir in remaining 1 tablespoon vinegar; set glaze aside.
Rub all sides of chicken with chopped rosemary, salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add 4 chicken breasts, skin side down; cook 5 to 6 minutes, turning once, until golden brown. Remove chicken from skillet to shallow roasting pan. Repeat with remaining chicken. Place chicken skin side up in pan; baste with 1/2 cup of the glaze.
Bake uncovered 35 minutes or until juice of chicken is clear when thickest part is cut to bone, (at least 165°F) basting once with 1/4 cup glaze. Drizzle chicken with remaining glaze. Sprinkle with pomegranate seeds and parsley. Enjoy!
“Spiced Pomegranate Apple Cider”
3 thin slices ginger
5 cups apple cider
1 cup pomegranate juice
6 sticks cinnamon
Stick 2 cloves into each slice of ginger. In a large pot over high heat, bring the cider and pomegranate juice to a boil with the ginger. Reduce the heat and simmer for 10 minutes.. Pour into mugs and serve each with a cinnamon stick.
Source: http://www.pillsbury.com for the chicken dish
Till Next Time………………………
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