Tag: chicken

Chilli and Lemongrass Mix Salt
October 5, 2020

Chilli and Lemongrass Mix Salt

  Anyone who knows me knows that I cannot go into a grocery store and not peruse the spice section.  This is especially true of specialty and ethnic markets.  So, I was delighted to find Chilli and Lemongrass Mix Salt at my local Asian grocer, …

At Home, Food Finds, Let's Eat
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by CANDACE WILKINSON RONEY
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Turmeric-Spice of the Week
September 28, 2020

Turmeric-Spice of the Week

  Turmeric is the root of a perennial plant belonging to the ginger family of plants.  Native to China and Indonesia, it is produced today in China, Indonesia, Haiti and Jamaica.   Most recipes call for powdered turmeric.  It’s medicinal taste mellows with the addition of …

At Home, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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Pomegranate Molasses-Liquid Rubies
August 10, 2020

Pomegranate Molasses-Liquid Rubies

One of the best-kept secrets in America is the wonderfulness of pomegranate molasses, or pomegranate syrup. 

It is the boiled-down juice of pomegranate fruit, which is very much in health ness these days.  This jewel of the Middle East and Mediterranean region is so very easy to find these days in the United States.  If you live in a city of at least 100,000 or more, it may be on the shelves of the local supermarket  Most cities of any size may even have ethnic markets with those hard-to-find and unusual grocer items.  If procuring this wonderful condiment isn’t readily available nearby, mail order is the next best way to bring pomegranate molasses into your pantry.

The flavor of pomegranate molasses is intensely sweet and tangy. 

The fruity flavor shines through the thick syrup which is dribbled onto foods.  Or add to dishes in small amounts because of the richness it imparts to both sweet and savory recipes.

As health news tells us, pomegranate is a health source of concentrates of anti-oxidants.

Since it takes so very little to deliver so very much, pomegranate molasses is a healthy addition to any meal.

When shopping, look at the label ingredients before buying. 

The best brands are going to be pure, boiled down juice with nothing added.  Some cheaper brands contain lots of sugar and even citric acid or thickeners.  They just don’t taste right.

Once out on the counter in your kitchen, pomegranate molasses will find its way into your time-honored American recipes. 

For more information:  cortasfood.com

Following this article are some recipes to help you experiment with Middle Eastern and Mediterranean cuisines. 

Here are some suggested uses:

*Top-dress cooked foods by drizzling on top of roasted meats, vegetables, beans, soups and stews.

*Stir into sauces and gravies for meats, vegetables and fruit.

*Make sure it finds its way into marinades and glazes for meats.

*Stir into salad dressings, dips and sandwich spreads.

*Fresh tomatoes love a smear of this flavor-rich syrup; so does fresh fruit.

*Blend with mayonnaise and sour cream before mixing with other spices for a great sandwich spread.

*Cheese, fresh or aged, responds to the fruity flavors of pomegranate molasses.

*Dessert time is always a great occasion for pouring this liquid jewel over ice cream or plain yogurt dressed with nuts, chopped fruit and granola.

*Mix into cake batter, cookie dough, pie fillings and puddings.

*Don’t forget to keep a bottle around where you prepare beverages.  Addition to champagne, wine and spirits turns the cocktail hour into a celebration.

*Sweeten hot or cold tea; add to fruit drinks for a change in flavor.

Print Recipe

Pomegranate Roasted Vegetables

A drizzle of sweet-tart pomegranate molasses will boost the sweet flavors of the roasted vegetables.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: brunch, Dinner, lunch, Main Course, Side Dish
Cuisine: African, Mediterranean
Keyword: Fall produce, fresh produce
Servings: 8 servings
Author: Candace Wilkinson Roney

Equipment

  • large 5-quart stainless steel mixing bowl
  • Roasting pan large enough for all to be in a single layer

Ingredients

  • 1 large rutabaga peeled and cubed into 1" chunks
  • 1 pound carrots peeled and cut into 1" chunks
  • 1 pound small red potatoes cut in half
  • ½ pound parsnips peeled and cut into 1" chunks
  • ½ pound broccoli florets
  • Salt to taste
  • Generous grind of black pepper to taste
  • ¼ cup olive oil
  • 1 Tbsp. pomegranate molasses

Instructions

  • Place vegetables in the large mixing bowl and season with salt and pepper.
  • Toss with the oil and place in the baking pan.
  • Roast at 350°F for 45 minutes.
  • Stir twice during cooking.
  • Remove from oven and drizzle with the pomegranate molasses; return to the oven for another 15 minutes.

Notes

*The addition of sweet potato will add another level of flavor.
*Omit or replace any vegetable in the list.
*Toss in a handful of walnut or pecan halves during the last 15 minutes of roasting.
*Top-dress with a sprinkling of any type of cheese once removed from the oven.
*Serve with meats or as a main dish on a vegetarian menu.
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Pomegranate Glaze for Roasted Meats

This simple recipe for a meat glaze will enhance any cut of roasted meat and produce rich pan gravy.
Prep Time15 mins
Total Time15 mins
Course: Ingredient
Cuisine: African, Mediterranean
Keyword: Make Ahead, Quick and easy, roast meats
Author: Candace Wilkinson Roney

Equipment

  • small 4-cup glass, ceramic, plastic or stainless steel mixing bowl, not aluminum or iron

Ingredients

  • 1 cup Pomegranate Molasses
  • ¼ cup Dijon or Creole mustard
  • 1 tsp. sweet paprika
  • 1 tsp. coarse-grind black pepper

Instructions

  • Mix all ingredients well.
  • Spread over meat during the last 30 minutes of cooking.

Notes

*Excellent on roast beef, turkey, duck, pork and chicken.
*Brush on baked or grilled salmon during last 15 minutes of cooking.
Print Recipe

Fragrant Pomegranate Chicken

This recipe will be nice on one of those evenings when something special is called for, but you don't want to spends hours preparing it.
Prep Time15 mins
Cook Time20 mins
In the oven25 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: African, Mediterranean, Middle Eastern
Keyword: cardamom, cinnamon, Italian herb blend, Middle Eastern, pomegranate molasses, turmeric
Servings: 4
Author: Candace Wilkinson Roney

Equipment

  • small 4-cup mixing bowl
  • skillet
  • shallow roasting pan, about 9" X 13"
  • large 5-quart mixing bowl

Ingredients

  • 2 pounds bone-in chicken parts
  • Juice from half a lemon
  • 2 tsp. sea salt
  • 1 tsp. turmeric powder
  • ½ tsp. white or black pepper fine grind
  • ¼ tsp. cinnamon powder
  • ⅛ tsp. cardamom powder
  • 3 Tbsp. olive oil
  • 1 cup chicken broth
  • 1 Tbsp. pomegranate molasses
  • 1 tsp. Italian herb blend

Instructions

  • Place the chicken parts in the large mixing bowl and squeeze the lemon over all; set aside at room temperature while blending the spices.
  • In the small mixing bowl, mix together the salt, turmeric, pepper, cinnamon and cardamom. Dust the chicken parts with this fragrant blend.
  • Heat the oil in the skillet over medium-high heat. Brown the chicken on both sides, for about 5 minutes each side, removing to the roasting pan as they finish cooking. Do not crowd the pieces as they cook.
  • Drain the oil from the skillet and add broth, pomegranate molasses and Italian herb blend, scraping the bottom of the pan to loosen the delicious brown bits. Cook for about 5-7 minutes, until the sauce is reduced by half.
  • Pour the sauce over the chicken making sure each piece is coated. Place the roasting pan with the chicken in a preheated 350°F oven.
  • Roast for 25 minutes.
Print Recipe

Middle Eastern Meatballs

This is an easy recipe to do well. Just follow the recipe. Make any adjustments to suit your taste. You are sure to receive many praises for this lovely dish from Jordan.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Appetizer, Buffet, Dinner, Main Course
Cuisine: Middle Eastern
Keyword: Jordan, meatballs, Middle Eastern, pomegranate molasses
Servings: 6 people
Author: Candace Wilkinson Roney

Equipment

  • 3-quart mixing bowl
  • skillet

Ingredients

For the meatballs

  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 large egg
  • 2 slices stale bread torn
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbsp. Ras al Hanout spice blend*
  • 2 tsp. dried spearmint
  • 1½ tsp. salt
  • Fresh ground black pepper to taste
  • 3 Tbsp. olive oil

For the sauce

  • 1 10-oz. can beef or chicken broth
  • 2 Tbsp. pomegranate molasses
  • 1 Tbsp. palm sugar or light brown sugar
  • 1 Tbsp. sweet paprika
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. cornstarch or arrowroot
  • ¼ cup water

Instructions

For the meatballs

  • In the large mixing bowl, place the ground meat, egg, bread, onion, garlic, spices and mint. Season with the salt and pepper
  • Mix well with your hands.
  • Form into meatballs about 1-inch in diameter, place on a platter until all are made.
  • Heat the oil in the skillet to medium high and brown the meatballs on all sides; removing to a platter when browned.

For the sauce

  • Drain the oil from the skillet and add the broth, pomegranate molasses, sugar and spices.
  • Simmer, while stirring occasionally, until the sauce starts to thicken a little.
  • While waiting for the sauce to thicken, stir the cornstarch/arrowroot into the water. While stirring, add the cornstarch/arrowroot slurry to the simmering sauce.
  • Continue cooking and stirring for about 5 minutes.
  • Add the meatballs to the sauce and cook, uncovered, about 20 minutes, until the sauce thickens to the consistency of a glaze.

Notes

*Ras al Hanout is a popular Middle Eastern and African spice blend that has many ingredients and is quite complex.  It may be found in international markets and grocers as well as online.  In a pinch, a curry powder blend, or Garam Masala blend will work well.
*Gather your spices and blend your own Ras al Hanout seasoning.
*Serve this dish with brown rice, white rice, couscous, or steamed bulgur wheat.
Food Finds, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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