Recipe from Martha Stewart Everyday Food and Tested in Alice's Kitchen
Serves 2
I saw this recipe in the current issue (March 2008) Everyday Food Magazine which is now available at Lost River Market & Deli. I made this smoothie last night for snack. My husband and I thought it tasted very refreshing. The magazine suggests serving this for quick breakfast. It sure didn't take any time to make. If you're trying tofu for the first time, this is a good recipe to begin. Your kids are sure to love it. Tofu takes on the flavor of other ingredients and it's a great source of protein. Silken tofu is sold in vacuum-packed, shelf-stable containers in the Asian-food section at Lost River Market & Deli. After opening, put unused portion in a air tight container in the fridge for up to 2 days.
Ingredients:
1/3 cup silken tofu (about 3 oz.)
1 cup frozen mixed berries
1/2 cup pomegranate juice
2 teaspoons honey
1/4 cup ice cubes
Procedure:
In a blender, combine all ingredients. Puree until smooth. Serve immediately. (If the smoothie seems too thick, just add a bit more pomegranate juice.)
Per Serving:
114 calories; 1.2 grams fat (0.2 sat. fat); 2.3 grams protein; 24.4 grams carb.; 1.4 grams fiber
Showing posts with label Pomegranate Juice. Show all posts
Showing posts with label Pomegranate Juice. Show all posts
Friday, February 15, 2008
Sunday, December 16, 2007
Pomegranate-Glazed Chicken
Pomegranate-Glazed Chicken
Recipe from Martha Stewart Everyday Food
Tested in Alice Wootton's Kitchen
My hubby really loved this dish. The chicken, when glazed with the pomegranate juice mixture, takes on a lovely rich color. Once the pomegranate mixture is thick enough to coat the back of a spoon, cool it for a moment, then run your finger through it to make a line. The glaze is ready when the line doesn't fill in and has the consistency of thin syrup. Pomegranate juice is available at Lost River Market & Deli. It comes in a large jar, so it's great to have on hand in your pantry. Once it's opened, it will need to be refrigerated.
2 cups pomegranate juice
1 cup fresh orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
coarse salt and ground pepper
2 teaspoons red-wine vinegar
4 bone-in chicken breast halves (12 to 14 ounces each)
Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes(when I made it the sauce took a bit longer than this to reduce) stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze.
Recipe from Martha Stewart Everyday Food
Tested in Alice Wootton's Kitchen
My hubby really loved this dish. The chicken, when glazed with the pomegranate juice mixture, takes on a lovely rich color. Once the pomegranate mixture is thick enough to coat the back of a spoon, cool it for a moment, then run your finger through it to make a line. The glaze is ready when the line doesn't fill in and has the consistency of thin syrup. Pomegranate juice is available at Lost River Market & Deli. It comes in a large jar, so it's great to have on hand in your pantry. Once it's opened, it will need to be refrigerated.
2 cups pomegranate juice
1 cup fresh orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
coarse salt and ground pepper
2 teaspoons red-wine vinegar
4 bone-in chicken breast halves (12 to 14 ounces each)
Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes(when I made it the sauce took a bit longer than this to reduce) stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze.
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