Tag: Pomegranate

Pomegranate and Silan Glazed Chicken Legs for Tu BiShvat

Pomegranate ChickenTu BiShvat, the Jewish new year for trees, a Hebrew Arbor Day of sorts,  is approaching.  One of the customs for Tu BiShvat is to eat foods from the Sheva Minim, the seven special species of agricultural products of Israel.  They include wheat, barley, dates, figs, pomegranates, olives, and grapes. I wanted to create a chicken recipe that was quick and easy that would work equally well for a weeknight where you need to get dinner on the table in an hour and a nice Shabbos dinner.

Winner Winner Chicken Dinner

Chicken always seems to be a crowd pleaser.  It is easy to work with and fairly inexpensive. I use legs for this recipe, but the glaze will work equally as well on thighs or a whole chicken.  You can even use it as as a barbeque sauce for grilling boneless skinless chicken breast.

Ancient Ingredients Making a Comeback

Silan is an ancient ingredient that has made a comeback of late. Silan is also known as date honey.  It is made by mashing dates and cooking them down in to a syrup. Note that no bees are involved in this process, which makes it a great vegan alternative to honey. The silan gives the chicken a great sweetness and beautiful shine.

Pomegranate is another classic middle-eastern ingredient that has gained popularity lately. It adds a great fruity flavor and some tartness to balance out the sweetness of the silan as well as giving the chicken a beautiful color.  In the recipe I call for reducing down pomegranate juice but you can use pomegranate molasses instead if you are short on time.  What are some of your favorite TuBishvat dishes? Let us know in the comments.

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Pomegranate Chicken
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Pomegranate and Silan Glazed Chicken Legs
Prep Time
10 mins
Cook Time
30 mins
 

An easy chicken recipe great for a quick week night meal or a Shabbos dinner.

Course: Dinner, Main Course
Cuisine: Israeli, Jewsih, Kosher
Keyword: Chicken, Honey, Israel, Pomegranate, Silan
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 12 Chicken Legs
  • 2 Cups Pomegranate Juice Or 1 cup pomegranate molasses
  • 2 tbsp Soy Sauce
  • 1/2 Cup Silan (Date) Honey Standard honey will work in a pinch
  • 1 tsp White Pepper
Instructions

  1. Preheat your oven to 350°F.

  2. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency. If using pomegranate molasses instead of juice, no need to reduce, just heat and stir to combine.

  3. Remove from the heat and allow to cool. Place the chicken legs on a parchment paper lined baking sheet. Brush the glaze on to the chicken legs

  4. Roast the chicken until it hits 150°F, about 20 minutes, but ideally use a meat thermometer. Then increase the temperature to 450°F and and continue to cook until the skin browns.

Check out some of our other Tu BiShvat recipes:

Tu BiShvat Challenge: Mergez Stuffed Dates Wrapped in Beef Bacon

Happy Tu BiShvat! Coffee Coconut Date Balls

 

Braised Short Ribs with Apples and Pomegranate Honey Glaze

Short RibsI love short ribs. I particularly like sticky Asian style short ribs,  although they can be a bit pricey.  As we are going with an Asian theme this year for our first night of  Rosh Hashanah (AKA Jewish New Year) menu, I am springing for the short ribs.  First night of Rosh Hashana is the one time a year I really go all out and pick up a nicer piece of meat.

This recipe is inspired by fusing this dish with the some classic Rosh Hashana flavors.  I chose apples, honey, and pomegranate as they provide sweetness, a central theme for Rosh Hashana.  The pomegranate lends some sweetness along with some tartness to help balance it out. It also provides a nice red color to the glaze.

This recipe feeds 2 people but can easily scaled up, as long as you have a pot large enough.

ThermoPro TR15H Digital Instant Read Meat ThermoPro TP15HThermometer Review*

I cooked the ribs to an internal temperature of about 205°F. 205°F is a magic number for tender beef that you don’t want to completely fall apart.  I checked the temperature with the new ThermoPro TR15H Digital Instant Read Meat Thermometer available on Amazon for about $11.65 after coupon.  The coupon is available right on the listing, all you need to do is check the box.  The probe is nice and long and the body of the thermometer has a convenient loop for hanging as a well as a magnet for sticking on your fridge.  The long probe along with the fact that it has a back light and temperature lock functionality make it great for sticking in a dark oven without burning your your face trying to read it. 

ThermoPro TP15H BacklightI did a quick calibration test with some ice water and it read right at 34°F.  When I ran the ice water calibration test I compared it to my Classic Super-Fast Thermapen which I love, but is significantly more expensive.  The Thermapen settled on temperature a few seconds faster than the ThermoPro TR15H.  For less than a quarter of the price the TR15H is a great budget option. 

 

I do prefer a  thermometer with a probe that folds in to the handle. ThermoPro does have several other models that have that feature.  We reviewed one a few years ago (along with a great smoked chicken recipe), check it out here: Apple Wood Smoked Chicken Recipe and ThermoPro Thermometer Review.  Another cool feature the TR15H has is a calibration mode.  I haven’t had a chance to test that out yet as it seems pretty accurate out of the box.

Don’t forget to check out some of our other Rosh Hashana recipes:

Delicata Squash Stuffed With Apples Dates and Leeks and Rosh Hashanah Menu

First Night of Rosh Hashanah 5779 Menu Retrospective and Zucchini Leek Soup Recipe

Gluten-Free Honey Muffins & Ginger Maple Apple Chips For Rosh Hashanah

Recipe: Braised Short Ribs with Apples and A Pomegranate Honey Glaze

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Short Ribs
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Braised Short Ribs with Apples and a Pomegranate Honey Glaze
Prep Time
10 mins
Cook Time
2 hrs
 

Asian style braised short ribs fused with Rosh Hashanah flavors of apple, honey, and pomegranate. A sweet dish for your New Years table.

Course: Main Course, Meat
Cuisine: Asian, BBQ, Holiday, Jewish
Keyword: Braised Short Ribs, Ribs
Servings: 2 Servings
Author: Daniel Peikes
Ingredients
  • 2 lbs Flanken Cut Short Ribs Flanken cut means cut in strips across the bones
  • 2 tbsp Vegetable Oil
  • Salt and Pepper To taste
  • 3 Apples Peeled, cored, and diced
  • 2 Onions Sliced
  • 6 Cloves Garlic Roughly chopped
  • 2 Cups Beef Stock Homemade would be best, but boxed will do in a pinch
  • 1 Cup Pomegranate Juice
  • 1/2 Cup Honey
Instructions

  1. Preheat your oven to 250°F. Lightly coat the ribs with oil and season with salt and pepper.

  2. Place a heavy pot or dutch oven over high heat. Sear the ribs on each side until browned.

  3. Remove the ribs and reduce the heat to low. Add the onions and apples and saute until they begin to brown.

  4. Remove the pot from the heat, return the ribs, and add enough beef stock to make sure the ribs are submerged about half way.

  5. Put the cover on the pot and move it to the oven. Cook until the ribs are tender but not mushy, about 2 hours.

  6. While the ribs are coking add the pomegranate juice and the honey to a small sauce pot and cook over high heat stirring regularly until the mixture is reduced to a syrup.

  7. Once the ribs are tender, remove them from the pot from the oven and raise the oven temperature to 400°F. Place the ribs on a rimmed baking sheet lined with parchment paper. Lightly coat the ribs on both sides with the pomegranate syrup. Place the ribs back in the oven for just a few minutes to set the glaze, being careful not to let it burn.

  8. Put the pot with the beef stock, apples, and onions back on the stove over high heat and reduce until it thickens into a sauce. Cut the ribs between the bones, plate on top of the sauce and serve.

*ThemoPro provided the new thermometer for me to review, but did not sponsor this post.  In the past they have provided free products for me to review as well as sponsoring the thermometers for the 3rd Chicago Kosher BBQ Competition. 

 

Cauliflower Risotto with Lime and Sumac

A while back (yes, WAY before COVID hit), I had some work friends over for Shabbat dinner. And before you ask, yes, indeed, they wanted to come enjoy Shabbat with us! So of course I had to spend time putting together a great menu. And my cauliflower rice with coconut milk and lime came to the forefront of my mind. This rice dish is more of a risotto since the coconut milk gives it a rich and creamy base to soak up all of the cauliflower rice and the lime adds a pop of acidity and a brightness of flavor.

But, when I was gifted a copy of Adeena Sussman’s new cookbook “Sababa“, which I am completely obsessed with, I got a TON of inspiration from all of her totally approachable recipes for modern Israeli food. And no, I am not getting paid to promote her book, I just love it THAT much. But it was her love of sumac made me think, “why not add in some sumac into my cauliflower risotto? That’ll be a great addition with the acidity of the lime – plus it’ll look pretty in the dish”. And there ya, go, the dish was born.

Su-WHAT?

Sumac is a fuchsia-colored (sometimes dark reddish) powdered spice that comes from the crushed seeds of the sumac shrub. It’s used primarily in Middle Eastern dishes and has a distinctly tart, lemony flavor. If you’re ever in the Shuk market anywhere in Israel, you’ll see heaping mounds of Sumac alongside many other spices, piled high into enormous peaks – a truly memorable experience!

Whether you’re trying to cut back on carbs or want a lighter side dish to serve alongside chicken or fish, this cauliflower risotto with lime and sumac would pair perfectly and it comes to together so quickly, in under 30 minutes.

I also added sliced green onions and pomegranate seeds on top, not only for a pretty garnish but the sharpness of the green onions balances with the sweetness of the pomegranate and it all just works so well together. But feel free to experiment! Try sliced toasted almonds, or some sliced dried apricots. Once the dish is complete, I always add one last extra squeeze of lime, just to brighten up all of the flavors and marry everything together for the perfect bite.

Or…you could do a total 180 and make this a sweet dish!  Adding some sugar and cinnamon to the cauliflower rice and coconut milk or even garnishing with sliced almonds and chocolate chips. WUT?? It’s basically a coconut chocolate rice pudding. BAM. Now THAT is what I love about using versatile ingredients like cauliflower and coconut! And honestly, using the cauliflower won’t be too overpowering, if you add sugar and some cinnamon and vanilla extract. You know me, I’m always encouraging ya’ll to experiment and play with your food in the kitchen.

Enjoy, stay safe and happy eating!

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Cauliflower Risotto with lime and sumac
Prep Time
30 mins
Cook Time
20 mins
 
Course: Side Dish
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 12 oz Bag of Frozen Cauliflower rice, thawed I love using the Trader Joe's brand - I keep a bunch stocked in my freezer!
  • 1 tsp Extra Virgin Olive Oil
  • 1 13.5 oz Can of Full-fat Coconut Milk Same thing here - I keep a bunch in my pantry. I also love Trader Joe's brand
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Sumac
  • 1 Lime, with zest and juice
  • 3 Green onions, sliced thinly
  • 3-4 tbsp Pomegranate seeds Add more if you like, this is just about a handful
Instructions

  1. Heat a large saute pan with a small drizzle of olive oil

  2. Add the cauliflower rice and the coconut milk (add both the milk and the coconut cream that collects on the top of the can) on medium heat.cook for about 15-20 minutes until thick and creamy

  3. Add in the salt, pepper, sumac and lime zest and juice and cook for about 15-20 minutes until thick and creamy

  4. Garnish with sliced green onions and pomegranate seeds

 

Tomato Pomegranate Salad

The Jewish New Year

I can’t believe we’re here. Rosh Hashanah, is just ONE WEEK AWAY! Surely that means your ovens are fired up, tablecloths are freshly laundered and you’re ready to cook up a storm for the Jewish New Year. Oh, and don’t call me Shirley. 🙂

As the tradition goes on Rosh Hashanah to eat a “new fruit”, pomegranates are a common one at many holiday tables. So why not incorporate this tart, sweet fruit into this light and refreshing tomato salad with fresh herbs? It’s the perfect counterpart for some end-of-summer-ripe tomatoes and freshly picked herbs.

A little Inspiration First…

I didn’t necessarily just dream up this recipe in the middle of the night.  I first got the inspiration from flipping through Yotam Ottolenghi’s cookbook Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi and WOW!  My mouth waters instantly as I read through all of the glorious ways he prepares vegetables. Roasted, steamed, raw, grilled, braised. If you think veggies are only good for salads, well think again!

One of the first recipes in his cookbook is a tomato pomegranate salad with fresh oregano, pomegranate molasses and a kitchen-sink-load of spices. Okay, so no molasses on-hand.  But not to fret! We have some kosher Trader Joe’s pomegranate vinegar to do the trick! All I did for this salad dressing was mix that with some olive oil, salt, and pepper (sumac would be good in this too, with that bright, lemony flavor to accentuate the flavors). And that’s it!  Just let the fresh ingredients do the talking.

Final touches

Another new spin on this recipe? Adding fresh mint and basil! Mostly because I already had some growing on my porch but because I love these 2 herbs mixed together. And tomato and basil?  Well that’s just a match made in heaven.

This recipe also calls for bell peppers, but I thought “oh, the Thai chilies from my porch will be a great addition!”

Um, no.

I LOVE spicy food, but these were STRONG and I was breathing fire in no time. So too potent for this raw salad.  Bottom line, I highly recommend to use bell peppers instead or use a bit more heat like a serrano pepper or even a jalapeno.

So there you have it, dear readers. A perfect start to your Rosh Hashanah seder meal to bring in the new fruits.  And from your team here at Meat Your Vegetables, we want to wish you a K’siva V’Chasima Tova – may you be written and inscribed for a happy and healthy sweet new year! Chag Sameach!

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Tomato Pomegranate Salad
Prep Time
20 mins
 
Course: Salad
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 3 Tomatoes, chopped I used a variety of fresh heirloom tomatoes - yellow, red and a mix of colors, but use whatever looks fresh at the market
  • 1 1/4 cup Pomegranate arils A great trick to get the arils out of the pomegranate: Fill a large bowl with water and place in your sink. Cut the pomegranate in half and in the bowl, under water, use your hands to pop out the seeds/arils. The white pith will float to the top and you'll have the seeds in the bottom of the bowl!
  • 1 Bell pepper, diced Or use a Serrano or Jalapeno pepper (ribs and seeds removed - or keep 'em in for extra heat!)
  • 1 Handful Basil - torn, or chopped
  • 1 Handful Mint - torn, or chopped
  • 1 Drizzle Pomegranate Vinegar If you can't find this at Trader Joe's or anywhere, just substitute apple cider and add a splash of lemon juice
  • 1 Drizzle Extra virgin olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 Squeeze Fresh Lemon
Instructions

  1. Add the tomatoes, pomegranate, pepper, mint and basil into a big bowl.

  2. Drizzle the vinegar and oil and sprinkle the salt and pepper

  3. Mix gently so you don't bruise the herbs too much. Garnish with extra herbs and a squeeze of lemon juice, if you prefer

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