Jive Turkey
ONE love, blood, life
- Joined
- Mar 28, 2005
- Messages
- 13,645
The Fxxd Pxrnxgraphers are Cxming
i've made a peach and raspberry granita - it took ages - i started making it yesterday, and it took ages to freeze, kept doing the checking and stirring thing every hour, and then i completely forgot about it this morning and suddenly remembered at lunch time - got it out the freezer, raked it thru with a fork and it is amazing! seriously, a little piece of heaven!! and sooooooooooo easy to make! i've been meaning to make some granitas ever since i got back from Italy last year, and have only just got round to it now another summer is ending - am kicking myself lol!!
Hey there arw
I'm about to enjoy some special wild rice.
I want photos!
Oops. I ate it already. It was delicious though! Had it alongside barbequed fish, and I also sprinkled it in my salad. OMG THAT was good.
I have a little bit left over. The flavor was great all on its own, but if you were to use any seasoning with it, is there anything you like?
I usually make it with cream of mushroom soup and serve it hot vs the cold salad I made a few months ago. I think my mom makes hers with water chestnuts.
I'll bring you more rice this winter
Ooh both those sound great! I love water chestnuts. And YAY! So you will probably for sure be heading this way then?
I think so...if I can get everyone's schedules to match then yes. But might not be when I told you because now I have a new job with a lot more flexibility and I'm not tied down to that one week. January is our slow month so it sounds like I can take off a week whenever I want. I'll let you know!
Perfect Just PM me with a tentative idea so I can sort of plan. I forget if you said what other plans you have while you are out this way.
Beach, family, desert...that's it.
Pomegranate Chicken Stew
2 cups walnuts (halves, broken, bite-sized, whatever)
2 TBL. olive oil
6 boneless, skinless chicken breasts
1 large onion, chopped
1 1/2 TBL. sugar
3 cups unsweetened pomegranate juice
2 TBL. fresh lemon juice
1 1/2 cups sliced or chopped carrots
1/2 tsp. ground cinnamon
salt
pepper
Take 1 cup of the walnuts and grind in a food processor until mostly fine, but not paste. Reserve the other walnuts for adding to the stew as they are.
In a large fry pan heat 1 TBL olive oil and in a stock pot or Dutch oven heat the other 1 TBL olive oil. To the fry pan, add the chicken breasts (no need to trim or cut the breasts since the stewing will make them tender). Brown the breasts on each side so that no pink remains and the juices are sealed in the breast. Salt and pepper breasts as they are frying. In the stock pot, add the chopped onion and sauté until tender. Remove the chicken from the fry pan when done and keep warm until the sauce is ready (I keep them in a pan in the oven at 200 degrees).
Once the onion is tender add the sugar to it and brown for a few minutes. Pour in the pomegranate juice, lemon juice and cinnamon to the onion mixture and heat until boiling. Continue to boil until the mixture is reduced by approximately one-third. Add the walnuts, chopped walnuts, carrots and chicken breasts to the juice mixture and simmer for approximately 30-45 minutes with the pot partially covered. Make sure that the chicken is covered with sauce while simmering and split one breast open to check for doneness.
4 servings
Serve with Basmati rice pilaf or brown rice.
My chocolate espresso waffles look very sad next to that!