Chicken with Pomegranate Pomegranates: After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the skin and internal white supporting structures (pith). Separating the red arils can be simplified by performing this task in a bowl of water, the arils will sink and the white structures will float to the top. The entire seed is consumed raw, though the fleshy outer portion of the seed is the part that is desired. The taste differs depending on the variety of pomegranate and its state of ripeness. Providing 16% of an adult's daily vitamin C requirement per 100 ml serving, pomegranate juice is also a good source of the B vitamin, pantothenic acid, potassium and antioxidant polyphenols. Overall, however, pomegranate is not a significant source of nutrients. Chicken with Pomegranate Recipe: 2-3/4 pound fryer chicken 3 tablespoons shortening 3-1/2 cups water 1/2 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon pepper 2 teaspoons lemon juice 1 large onion, finely chopped 1 cup fresh pomegranate juice 3 teaspoons butter 2 teaspoons tomato sauce 1 teaspoon sugar Prepare chicken for frying. Saute chicken with poultry seasoning in shortening until light brown, set aside. In a large pot saute the onion in 3 teaspoon butter until golden brown. Add tomato sauce and saute for a few minutes. Add water, remaining seasonings, lemon juice, and pomegranate juice. Cover and let cook on low about 35 minutes. Taste the sauce and add sugar if needed. Arrange browned chicken pieces in the sauce, cover and let simmer 20-25 minutes. Serve over white rice. Serves 6.
DO you like BEEF ? Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce I had some guests over on Saturday who I wanted to impress. I went directly to my secret recipe box. This is where I store my best recipes. Long story short…this beef roast received raving reviews! 1 beef sirloin tip center roast (2 1/2 lbs) 1 tablespoon minced fresh parsley 1 teaspoon snipped fresh chives 1/8 teaspoon ground white pepper 1/2 teaspoon thyme 1/2 tablespoon oil 2 cloves garlic, minced salt, to taste Sauce: 1 cup sour cream 1/2 cup prepared horseradish 2 tablespoon milk 1 tablespoon fresh chives 1/8 teaspoon ground white pepper 1. Heat oven to 325 degrees F. Combine parsley, thyme, oil, garlic and pepper. Press evenly onto all surfaces of the beef roast. 2. Place roast on rack in a shallow roasting pan. Insert oven-proof meat thermometer so tip is in the thickest part of the beef. Do not add water or cover. Roast at 325 degrees F for 1 1/2 hours for medium rare. 3. Meanwhile, combine sauce ingredients in small bowl; cover and refrigerate. 4. Remove roast when meat thermometer registers 140 degrees F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. Carve roast into thin slices; season with salt. Serve with sauce.