DOCSLIB.ORG

Pomegranate and Apple Cake

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pomegranate and Apple Cake Recipes from “Growing and Cooking Winter Vegetables the Organic Method” Presented at Rancho Los Alamitos Historic Ranch and Gardens on September 18, 2010 by Cathy Thomas No-Noodle Chinese Chicken Salad with Peanut and Ginger Dressing 2 (5 oz.) skinless, boneless chicken breasts 1 tsp. extra-virgin olive oil or vegetable oil Seasoned Salt Dressing 1/3 cup rice vinegar 1½ Tbsp. minced fresh ginger 1½ Tbsp. soy sauce 3 Tbsp. agave syrup or sugar ¾ tsp. Dijon-style mustard 1 tsp. salt ¾ cup peanut oil Salad ½ head green cabbage, cut in half lengthwise, cored, cut into ¼-inch-wide crosswise slices ¼ head red cabbage, cored, cut into ¼-inch-wide crosswise slices 1 heart of romaine lettuce, cut into ¼-inch-wide crosswise slices 1 large carrot, peeled, cut into 1-inch-long matchsticks 2 Persian (baby) cucumbers or ½ hothouse (English) cucumber, thinly sliced 1/3 cup coarsely chopped fresh cilantro 2 green onions, cut into ¼-inch-thick diagonal slices, including dark green stalks ¼ cup chopped roasted peanuts Garnish: 3 Tbsp. toasted sesame seeds (see Cook’s Note) Directions 1. Adjust oven rack to middle position. Preheat oven to 350°F. Place chicken in small roasting pan or pie pan. Drizzle with oil and season with seasoned salt. Bake 25 to 30 minutes or until thoroughly cooked. Cool and cut into bite-size pieces. 2. Prepare dressing: In small bowl or 1-quart glass measuring cup with handle, combine vinegar, ginger, soy sauce, agave syrup or sugar, mustard, and salt. Stir to combine with fork or whisk. Stir or whisk in oil. 3. Prepare salad: In large bowl, toss cabbages, romaine, carrot, cucumbers, cilantro, green onions, peanuts, and cooked chicken. Stir dressing and pour over salad; toss. Divide between plates and top with sesame seeds. Yield: 8 servings. Cook’s Note: To toast sesame seeds, place in small skillet over medium-high heat. Shake handle to redistribute seeds as they toast to light brown. Watch carefully because they burn easily. Cool. Red Times Three Salad 3 valencia oranges 1/2 cup sherry vinegar 1/2 tsp. salt 1/2 cup extra-virgin olive oil 1/4 small red onion, thinly sliced 1 Tbsp. minced fresh basil leaves 3 to 4 medium beets, cooked, peeled, sliced 1 cup pomegranate seeds Optional garnish: handful of microgreens Optional garnish: crumbled goat cheese 1. Remove zest (colored portion of peel) from 1 orange and mince; set aside. Use a sharp knife to remove skin from all the oranges; to peel, slice off top and bottom of each orange to expose flesh, then place cut side down on work surface and cut off peel and pith in strips, cutting from top of bottom following the contour of the fruit. Cut oranges into slices about 3/8-inch thick 2. Prepare vinaigrette: In small bowl or glass measuring cup with handle, combine, zest, vinegar, and salt; stir to dissolve salt. Whisk in oil. Add onion and basil. Stir and taste; adjust seasoning as needed. 3. Arrange beet slices in single layer on 6 salad plates. Top with orange slices, arranging them in single layer so part of the beet slices show. Stir vinaigrette and spoon over beets and oranges. Top with pomegranate seeds. If desired, garnish with microgreens and optional cheese garnish. Cheddar-Thyme Crisps 2½ oz. white cheddar cheese, grated, about 3¼ cups 3 oz. Parmesan cheese, grated, about 1 cup plus 2 Tbsp. 2 oz. shelled, roasted, salted pistachio nuts, coarsely chopped, about ½ cup 2 Tbsp. finely chopped fresh thyme leaves 1. Adjust oven rack to middle position. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. You will need to use new parchment paper with each batch. 2. Combine cheeses in small bowl. Drop the mixture by rounded teaspoonfuls onto lined baking sheets, leaving about 1½ inches between them. Add a small portion of pistachios to each pile. Flatten each pile slightly with back of spoon. Add a little thyme to each. 3. Bake 5 minutes or until crisps are bubbling and edges are golden. Allow to stand for several minutes, then slide off paper with a thin metal spatula. Blot crisps gently with paper towels and serve at room temperature. Yield: About 50 crisps. Sautéed Chard Italian-Style Not only is this a great side dish, room-temperature leftovers are irresistible as an appetizer atop toasted rounds of French baguette. Remove stalks from 3 pounds of clean chard; set stalks aside for another recipe. Stack leaves and cut into thin strips. Place in Dutch oven or large pot with about 3 cups water and pinch of salt; cook on high heat until leaves are tender. Drain well in colander, pressing out excess water (can be refrigerated airtight at this point if desired). Heat 1/3 cup extra- virgin olive oil in large, deep skillet on medium-high heat. Add 2 medium garlic cloves (minced) and pinch dried red pepper flakes. Stir 30 seconds (do not brown garlic). Add chard and cook until heated through, about 4 minutes. Add salt as needed. .
Load more

Recommended publications
  • Sesame Ginger Salmon Sesame Ginger Salmon
    WHAT YOU NEED WHAT YOU NEED TO DO SESAME GINGER SALMON SESAME GINGER SALMON WHAT YOU NEED WHAT YOU NEED TO DO • 4 (5oz./140g each) salmon In a medium bowl, whisk together all the marinade Serves: 4 Prep: 5 mins fillets ingredients. Cook: 20 mins For the marinade: Place the salmon in a large bowl, and cover with the • 2 tbsp. soy sauce marinade. Leave to rest for at least 30 minutes to • 2 tbsp. rice vinegar overnight. • 2 tbsp. sesame oil Nutrition per • 2 tbsp. honey Preheat oven to 400F (200C). Place the salmon fillets serving: • 2 cloves garlic, minced with the marinade onto a prepared baking dish and bake 424 kcal • 1 tbsp. ginger, grated for about 20 minutes, until salmon is cooked through. 25g Fats • 1 tbsp. sesame seeds 17g Carbs • 4 green onions, minced (or Serve salmon immediately with Egg Fried Cauliflower 39g Protein finely sliced) Rice. DF LC MP HP Q WHAT YOU NEED WHAT YOU NEED TO DO EGG FRIED CAULIFLOWER RICE EGG FRIED CAULIFLOWER RICE WHAT YOU NEEDNED WHAT YOU NEED TO DO • 1 medium cauliflower Grate cauliflower using the largest side of a grater or just by Serves: 4 Prep: 10 mins • 2 tbsp. sesame oil pulsing it in a food processor, until it looks like rice grains. Cook: 10 mins • 1 carrot, diced • 2 garlic cloves, minced Heat 1 tbsp. of sesame oil in a large skillet over medium-low • 2 celery sticks, chopped heat. Add the carrot and garlic and stir fry for about 5 • 2 eggs, beaten minutes.
    [Show full text]
  • Garlic Sesame Pork Tacos with Spicy Slaw and Roasted Peanuts
    In your box 6 Small Flour Tortillas ½ oz. Roasted Peanuts 3 oz. Shredded Red Cabbage 2 tsp. Sriracha .203 fl. oz. Tamari Soy Sauce 3 fl. oz. Garlic Sesame Sauce .84 oz. Mayonnaise 5 oz. Sliced Bok Choy 2 Green Onions Customize It Options 10 oz. Sliced Pork 8 oz. Shrimp 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts 10 oz. USDA Choice Sliced Flank Steak 10 oz. Steak Strips *Contains: eggs, wheat, peanuts, soy You will need Olive Oil Mixing Bowl, Large Non-Stick Pan Minimum Internal Protein Temperature 145° Steak Pork Lamb Seafood 160° Ground Beef Ground Pork 165° Chicken Ground Turkey Classic Meal Kit Garlic Sesame Pork Tacos with spicy slaw and roasted peanuts NUTRITION per serving–Calories: 770, Carbohydrates: 55g, Sugar: 11g, Fiber: 4g, Protein: 48g, Sodium: 1671mg, Fat: 38g, Saturated Fat: 10g Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients. *Nutrition & allergen information varies based on menu selection and ingredient availability. Review protein and meal labels for updated information. 15-20 min. 5 days Easy Mild Before you cook All cook times are approximate based on testing. • If using fresh produce, thoroughly rinse and pat dry • Ingredient(s) used more than once: green onions Customize It Instructions • If using steak strips or flank steak, follow same 1. Prepare the Ingredients 2. Make the Slaw instructions as sliced pork in Steps 1 and 3, cooking until • Trim and thinly slice green onions on an angle, keeping white • In a mixing bowl, combine cabbage, mayonnaise, and no pink remains and steak strips reach minimum internal and green portions separate.
    [Show full text]
  • Allergens Marked in Red;
    updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed tacos *sesame oil in ahi tuna tatako *in vinaigrette *in slaw *in soy glaze tuna *in soy glaze dressing + seeds in taco *cooked in same *in chipotle *in slaw + *soybean oil in *in baja slaw baja fish fryer as oysters cod *in baja slaw (ask guest) adobo sauce garnish baja slaw (mayo) (mayo) seared chorizo in spice blend *garnish in spice blend *almonds *almonds in cauliflower *in romesco *garnish (possible cross- romesco contamination) in green chorizo spiced chicken paste + tomatillo *in tomatillo verde avocado salsa avocado salsa in tzatziki + falafel *yogurt in in falafels tzatziki sauce falafels *soy oil in buttermilk *garlic in *onions in *in remoulade *in remoulade crispy oyster oysters remoulade marinade remoulade remoulade (mayo) sauce (mayo) duck in cure *in tamarind *in tamarind sauce + garnish sauce in cure + sauce + pork belly *in sauce *garnish + sauce pickled red onion *queso fresco + mushroom in marinade *garnish in poblano sauce chile lime in escabeche shrimp in salsa macha shrimp brine in marinade and in marinade and in marinade and sesame ribeye in kimchi in marinade in marinade kimchi kimchi kimchi updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed rice bowls ahi tuna rice *in rice bowl *in dressing + *in vinaigrette
    [Show full text]
  • Sesame Allergy: the Facts
    Sesame Allergy: The Facts This Factsheet aims to answer some of the questions which you and your family might have about living with allergy to sesame seeds. Our aim is to provide information that will help you minimise risks and know how to treat an allergic reaction should it occur. If you know or suspect you may be allergic to sesame, the key message is to seek medical advice by visiting your GP. Your GP may need to refer you to an allergy clinic. Throughout the text you will see brief medical references given in brackets. More complete references are published towards the end of this Factsheet. How many people in the UK have sesame allergy? No one knows for sure, but the incidence of sesame seed allergy appears to have risen dramatically over the past two decades and this rise is probably linked to its increased use. Other seeds can cause allergic reactions but sesame appears to the most common to do so (Patel & Bahna, 2016). Sesame allergy can appear in childhood and, according to at least one study, persists in 80 per cent of the cases. Those who outgrow it are likely to have done so by the age of around six (Cohen et al., 2007). Sesame allergy can also begin in adulthood. Symptoms triggered by sesame The symptoms of a food allergy, including sesame allergy, may come on rapidly. Mild symptoms may include nettle rash anywhere on the body (otherwise known as hives or urticaria), or a tingling or itchy feeling in the mouth. More serious symptoms (anaphylaxis) are uncommon but remain a possibility for some people.
    [Show full text]
  • Gluten, Crustaeceans, Fish, Eggs, Peanuts, Soyabeans, Nuts, Milk, Celery, Mustard, Sesame, Sulphites, Lupin, Molluscs
    GLUTEN, CRUSTAECEANS, FISH, EGGS, PEANUTS, SOYABEANS, NUTS, MILK, CELERY, MUSTARD, SESAME, SULPHITES, LUPIN, MOLLUSCS BREAKFAST - BRUNCH Avocado,feta,Toast Gluten sulphites milk Gluten free if no bread, Sulphite free if no dressing Scram Gluten sulphites milk egg Gluten free if no bread, Sulphite free if no dressing eggs,tom,olive,feta,toast Avocado,haloumi,tom Gluten sulphites milk egg Gluten free if no bread, Sulphite free if no dressing salad,toast Omelette Gluten sulphites milk egg sesame Poached Nuts Gluten sulphites milk egg sesame eggs,greens,feta,seeds,toast peanuts Scram eggs,smoked Gluten sulphites egg fish salmon,avocado,toast Full veggie English Gluten sulphites egg soy mustard Shakshuka,sehug,tahini,challah Gluten sesame Lupin egg sulphites celery Pancakes Gluten egg milk Porridge Gluten milk sulphites Muesli Gluten milk LUNCH Soup of the Day,toast Ask For details Haloumi burger Gluten egg milk lupin Greek salad sulphites milk Head Room salad sulphites sesame Haloumi salad sulphites milk gluten Salmon Teriyaki & Quinoa Fish soya sulphites sesame celery salad Tuna Nicoise salad sulphites fish Falafel in Pita Gluten sulphites sesame Fish goujons, chips, salad Fish gluten Sulphites SMALL PLATES Crispy cauliflower Gluten sesame sulphites Salmon Teriyaki skewers Fish soya sulphites sesame celery Fries Gluten Side salad sulphites Hummus & pita sesame sulphites Falafel, pita, tahina Gluten sesame sulphites Haloumi Chips Gluten milk egg Sauteed greens JACKET POTATOES sulphites Sulphites in salad dressing Shakshuka sauce sesame celery
    [Show full text]
  • Garden Cress Seeds: Chemistry, Medicinal Properties, Application in Dairy and Food Industry: a Review
    emergent Life Sciences Research Review Article Garden Cress Seeds: chemistry, medicinal properties, application in dairy and food industry: A Review Bhaswati Lahiri, Rekha Rani Abstract Lepidium sativum also known as Garden Cress seeds contains several medicinal properties such as antioxidant properties, anti-anemic properties, anti-diabetic properties, anti-inflammatory properties, hepatoprotective Received: 19 June 2020 properties, antimicrobial properties and chemoprotective properties. It can also Accepted: 10 August 2020 Online: 12 August 2020 be used to develop functional foods by fortification. Since the ancient period Garden Cress seeds have been used for medicinal purposes. It also has Authors: application in several diseases like asthma, diarrhea, in many skin diseases Bhaswati Lahiri , Rekha Rani Department of Dairy Technology, such as scurvy, etc. It is also useful for increasing the milk secretions in Warner College of Dairy Technology, lactating mothers. Garden Cress seeds contain a remarkable amount of Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, India calcium, iron, folic acid, Vitamin A, and Vitamin C. Their higher protein and lipid contents indicate that the seeds serve high energy. Its methionine is [email protected] beneficial in the digestion process as well as plays an important role in the burning of fat and lysine is important in the nitrogen balance. Garden Cress Emer Life Sci Res (2020) 6(2): 1-4 seeds are used in the fortification of food and dairy products like Dahiwala bread, omega-3-fatty acid-rich biscuits, iron-rich biscuits, health drinks, E-ISSN: 2395-6658 P-ISSN: 2395-664X vegetable oils blended with alpha-linoleic acid-rich Garden Cress oil, fortified burfi, fortified chikki etc.
    [Show full text]
  • Perilla Frutescens) and Sesame (Sesamum Indicum) Seeds
    foods Article Metabolite Profiling and Chemometric Study for the Discrimination Analyses of Geographic Origin of Perilla (Perilla frutescens) and Sesame (Sesamum indicum) Seeds 1, 1, 2 3 4 Tae Jin Kim y, Jeong Gon Park y, Hyun Young Kim , Sun-Hwa Ha , Bumkyu Lee , Sang Un Park 5 , Woo Duck Seo 2,* and Jae Kwang Kim 1,* 1 Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea; [email protected] (T.J.K.); [email protected] (J.G.P.) 2 Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Korea; [email protected] 3 Department of Genetic Engineering and Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea; [email protected] 4 Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Korea; [email protected] 5 Department of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea; [email protected] * Correspondence: [email protected] (W.D.S.); [email protected] (J.K.K.); Tel.: +82-63-238-5305 (W.D.S.); +82-32-835-8241 (J.K.K.) These authors contributed equally to this work. y Received: 26 June 2020; Accepted: 21 July 2020; Published: 24 July 2020 Abstract: Perilla and sesame are traditional sources of edible oils in Asian and African countries. In addition, perilla and sesame seeds are rich sources of health-promoting compounds, such as fatty acids, tocopherols, phytosterols and policosanols. Thus, developing a method to determine the geographic origin of these seeds is important for ensuring authenticity, safety and traceability and to prevent cheating.
    [Show full text]
  • Ceviche Starters
    LUNCH Service from 11:30 a.m. to 5:00 p.m. C e v i ch e S t ar t er s Guacamole . Tortilla chips and salsa. Shrimp Ceviche Classic ceviche, tomato, onion, avocado, coriander and chili oil. Our Famous Tortilla Soup . Tomato broth served with chicken, avocado, garnished with crispy Fish Ceviche Mango, persian cucumber, red tortilla, fresh cheese, sour cream, epazote and toasted onion, black tiger milk and corn. pasilla peppers. Currican (150g.). Fresh tuna, kanikama salad, avocado, coriander emulsion and sesame. Mar y Monte Salad. Avocado, crab and shrimp salad, spinach and chipotle cumin dressing. Grilled Octopus Ceviche (150g.). Char Baja´s Cobb Salad. Mix lettuce, chicken, over easy octopus, coriander lime marinated, chlorophyll oil, egg, cherry tomatoes, avocado and toast. roasted avocado and crispy tapioca. Choice of shrimp Tuna Tostada (150g.). Marinated tuna with mint, Salmon Caesar Salad. Butter confit salmon, little coriander, spicy sesame oil, ponzu, cured lemon, creamy gem lettuce, baby tomatoes, parmesan dressing and avocado, accompanied with won ton toast. breadcrumbs. King Kampachi . Sashimi thick cut, cured lemon, eel sauce and fish chicharron. Sea Red Salad (120grs). Tuna tataki, spinach, cranberry, strawberry, caramelized pecans, jalapeño and blue cheese dressing. Poke Bowl. Sushi rice, tuna or salmon tataki, wakame, avocado, teriyaki glaze and sesame seeds. Veggies Roll. Rice leaf, lemon dressing, coriander aioli and peanut sauce. Farm´s Pizza. Spinach and basil pesto, arugula, requeson burrata, cherry tomatoes and nuts. Tuna & Avocado Pizza. Wasabi oil, sesame seeds, tomato sauce and fresh mozzarella. Meatlicious Pizza. Pepperoni, prosciutto, bacon, turkey and sausage mozzarella. LUNCH Service from 11:30 a.m.
    [Show full text]
  • CICCHETTI | APPETIZERS Pesce Crudo | Raw Ahi Tuna, Artichoke, Cara Cara, Mustard Seed, Saffron Cippolini GF 18 Octopus | Pork
    CICCHETTI | APPETIZERS Pesce crudo | raw ahi tuna, artichoke, cara cara, mustard seed, saffron cippolini GF 18 Octopus | pork belly, poached egg, radish, frisee GF 16 Charcoal prawns | shaved fennel, sesame seeds, citrus GF 13 Lamb meatballs | chickpea, pomegranates, tapenade 12 Chicken liver | crostone, celery, pomegranates, strawberry, hazelnuts N 11 Beef carpaccio | shallot, grated horseradish, fried caper, creamy bagna cauda GF 16 AGRICOLA | SALADS & VEGETABLES Insalata mercato | SB market & Parmigiano salad V|GF 15 Chioggia beets | goat cheese, hazelnuts, dino kale, fennel, apple, strawberry V|GF|N 15 Charcoal avocado | ponzu, strawberry, cara cara, pomegranates, radicchio VG|GF 15 Carrots | baba ganoush, saffron cauliflower, dukka, golden raisins VG|N|GF 12 Crispy yellow potatoes | za’atar, sauce romesco & lemon tahini VG|N|GF 11 Brussel sprouts | herbed tehina, chicken skin scratchings, Aleppo chile GF 16 FORNO | WOOD OVEN Za’atar flatbread | accompaniments V 10 Margherita pizza | fresh mozzarella, tomato, basil, sea salt V 19 Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella 20 Pork belly pizza | kimchi, tomato, fresh mozzarella, broccoli, pickled red Fresno 20 Spicy soppressata salame pizza | tomato, mozzarella, arugula 20 Jamón serrano pizza | artichokes, mushrooms, gorgonzola, caramelized onion 23 Add | arugula, castelvetrano olive, mushroom, anchovy or egg 2.5 each crispy Jamón serrano 8 GRANO | HOUSE MADE PASTA Lemon ricotta cappellacci | Conception Point Dungeness crab 32 Seaweed mafaldine | mushrooms,
    [Show full text]
  • New Mexico Hatch Green Chile Stew ... 6.75 a Traditional New Mexico Stew with Hatch Green Chile, Tenderloin Beef Tips, Potatoes, Onions & Corn
    Starters New Mexico Hatch Green Chile Stew ... 6.75 A traditional New Mexico stew with Hatch Green Chile, tenderloin beef tips, potatoes, onions & corn Traditional Posole Soup ... 6.50 A New Mexico Holiday Soup with braised pulled pork, hominy, guajillo red chile, green chile & lime ______________________________________________________________________ White Bean, Serrano & Rosemary Soup ...5.00 With fresh garden vegetables and homemade Serrano Navajo Fry Bread Sticks Guajillo Mussels ... 9.75 Fresh Canadian mussels steamed in our signature red chile citrus wine broth with fresh basil, lime & a hot tortilla Smoked Chicken Quesadilla ... 7.00 Hickory house smoked chicken breast with roasted red peppers, hatch green chiles & mild cheddar, topped with sour cream, guacamole & corn relish Spicy Southwestern Crab & Shrimp Spring Rolls ... 9.00 Chopped shrimp, lump crab, Napa cabbage, carrots & serranos double wrapped in rice paper with a jalapeño tomatillo salsa Ceviche Martini ... 8.75 Chopped gulf shrimp & sashimi tuna over organic greens marinated in lime, oil, serranos & cider vinegar Rio Rancho Tacos...7.50 Two soft tacos filled with red chile pork, pintos, black bean crema & hatch green chiles over a New Mexico Green Chile sauce with a smoked tomato drizzle and citrus sour cream Beef & Pepper Tostada...8.75 Slow cooked beef tenderloin strips and spicy peppers marinated in a spicy citrus chile puree with black bean crema and an avocado chile salsa over two crisp tortillas and topped with shredded romaine and dusted with parmesan Fresh
    [Show full text]
  • Antioxidant-Powered Sips and Bites Recipe Packet
    2021 VIRTUAL EDITION Antioxidant-Powered Sips and Bites Recipe Packet Presenter: Chef Christine Seitz Join Chef Christine Seitz for a culinary demonstration of a simple and delicious appetizer and mocktail combination featuring the pop of pomegranate. Attend this special exhibitor session to be entered to win a fabulous prize! Special Demonstration made possible by #CIAHKHL POM WONDERFUL PARTY PUNCH Yield: 8 Servings Ingredients Amounts POM Wonderful 100% 2 cups Pomegranate Juice, chilled Halos (mandarin orange), 2 cups freshly squeezed or orange juice, chilled Ginger, peeled, freshly grated 2 tsp. Sparkling/soda water, chilled 2 cups Garnish Halos (mandarin oranges), 2 ea. thinly sliced and frozen Rosemary sprigs, small and fresh 8 ea. Method 1. Add the pomegranate juice, mandarin orange juice, and grated ginger to a pitcher and stir to combine. Slowly add the sparkling/soda water and gently stir. 2. Pour into 8 punch glasses, top with the frozen Halos slices and rosemary sprigs, and serve. Source: Presented by POM Wonderful at the 2021 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved. ROASTED SWEET POTATO WEDGES WITH WONDERFUL PISTACHIOS, GOAT CHEESE, AND POMEGRANATE GLAZE Yield: 8 Portions Ingredients Amounts Sweet Potatoes, large, well-scrubbed 4 ea. and cut into 1” thick wedges Olive oil 4 Tbsp. Salt 1 ½ tsp. Black pepper, ground ¼ tsp. Pomegranate Glaze POM Wonderful 100% Pomegranate Juice 2 Tbsp. Honey 2 Tbsp. Goat Cheese 4 oz. Wonderful Pistachios Roasted ½ cup and Salted, shelled and chopped Method 1. Preheat oven to 425°F and line two baking sheets with aluminum foil.
    [Show full text]
  • Tamarind Tamarindus Indica
    Recipes Tamarind Tamarindus indica Tips • Most commonly found pressed into a dense block, “lump”, or as a paste. • Create a thin paste by covering a small amount cut from the block with hot water. Stir and strain seeds after about 5 minutes. • Use tamarind labeled “sour tamarind” for cooking. • Use unripe pods for a stronger degree of sourness. The fruit sweetens as the fruit ripens. • Peel the shell and remove the fibers and seeds to use the pulp from fresh pods. • Seeds and fibers may also need to be removed from blocks or cakes. Shrimp, Cilantro and Tamarind Soup 1 pound large raw shrimp, fresh or frozen, shelled and deveined 4 cups warm water 2 tablespoon extra-virgin olive oil 1 small yellow or white onion, peeled and finely minced 4 garlic cloves, peeled and grated ¼ cup tomato paste ½ teaspoon black pepper 1 tablespoon tamarind paste (not concentrate) Kosher salt 1 bunch cilantro, leaves and stems minced 1 green chile, such as serrano or Thai chile, thinly sliced Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both. Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute.
    [Show full text]