Lamb Stew With Chestnuts And Pomegranates
1 pound chestnuts roasted and shelled
1/4 cup sunflower oil
1-1/2 pounds boneless lamb, cut into 1/2-inch cubes
1/4 tsp turmeric ground
1/4 tsp saffron threads crushed
1/2 tsp cinnamon ground
1 cup walnuts, minced fine
1/4 tsp mint crushed
1 cup pomegranate juice fresh
2 tbsp tomato paste
3 tbsp lemon juice freshly squeezed
1-1/2 cups chicken stock
1 tsp honey
1 tsp salt
1 garlic clove, minced fine
1 tsp black pepper
1/4 cup fresh mint as garnish
Heat the oil in a heavy casserole over medium heat then saute the onions and garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste, and chicken stock. Bring to aboil, reduce heat to low, cover, and simmer for 1-1/2 hours. Add lemon juice, pomegranate juice, and chestnuts. Stir well, then cover and simmer for 10 more minutes. Serve over a bed of saffron rice.
NOTE: You may add other fruits such as prunes, rasins, apricots, apples, etc. to this dish. Use approximately 1/4 to 1/2 cup of extra fruit(s) as a total amount.
Yield: 6 servings
Curried Walnut Chicken
1/2 cup chopped walnuts
1 14 1/2 ounce)can fat free, reduced sodium chicken broth
3 tablespoons cornstarch
1 tablespoon curry powder
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1 inch pieces
salt to taste
3 cups hot, cooked long grain white rice
Heat walnuts in a dry skillet over medium high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.
Coat a 12 inch nonstick skillet with vegetable cooking spray and set over medium high heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions; saute, stirring occasionally, 2 minutes. Stir in curry mixture and bring to a boil. Reduce heat to medium low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally.
Yield: Serves 6.
Sun-Dried Tomato Walnut Pesto
1-1/2 ounces sun-dried tomato halves
2 cups boiling water
1-1/2 loosely packed cups coarsely chopped basil leaves
1/2 cup (about 2-1/2 ounces) walnut pieces, toasted
5 tablespoons cold-pressed extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
1 garlic clove, peeled and chopped
1/2 teaspoon Italian red chile paste, optional
Freshly ground black pepper
1/8 teaspoon salt
In a medium-sized heat-proof bowl, combine the tomatoes and boiling water. Let stand until the tomatoes are plump and fairly tender, about 15 minutes. Reserve 3 tablespoons of the tomato soaking water, then drain the tomatoes and chop them coarsely.
In a food processor, combine the tomatoes, basil, walnuts, olive oil, reserved tomato water, red wine vinegar, balsamic vinegar, garlic, chile paste, a generous grinding of pepper and salt. Process in short bursts of power, stopping several times to scrape down the sides of the work bowl. The mixture should be evenly chopped but chunky. The pesto can be prepared up to 3 days ahead; cover and refrigerate, returning it to room temperature before using.
Serve over pasta or as an appetizer dip or spread.
Yield: 2 cups
Nutty Wild Rice Sausage Stuffing Recipe
1-1/4 cups uncooked wild rice
1-1/4 cups uncooked long-grain rice
16 ounces bulk sausage
2 Tbsp butter or margarine
4 large celery ribs, sliced
5 ounced medium-sized fresh mushrooms, sliced
1 large onion, diced
Salt to taste
Fresh ground black pepper to taste
1 cup chopped walnuts, toasted (see note)
Prepare wild rice and long-grain rice according to package directions. Toss together in large bowl and set aside.
In 12-inch skillet over high heat, cook sausage, stirring frequently until well browned. With slotted spoon, remove sausage to bowl with rice. Add butter to drippings remaining in skillet and melt over medium heat. Add celery, mushrooms, onion and salt and pepper. Cook 10 minutes, stirring occasionally until vegetables are tender. Remove from heat and add vegetable mixture to rice mixture in bowl along with walnuts. Toss well to mix.
Note : To toast walnuts; In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing.
Yield: 12 to 14 cups, enough to stuff a 12 to 14 pound turkey; 12 servings