This month I made four different meals, similar to last month. I made Mousska, Chicken Enchiladas, Chicken and Walnuts, and Minestrone Soup. All recipes can be found in the cookbook, Nourishing Traditions.
The Mousska came out great, but preparing the eggplants was a little time consuming, so if you are making it by itself it would be fine, but to do it on a big cooking day like me, it’s not the best choice. Its the first time I have ever cooked with lamb, so I was proud of myself for branching out a bit.
The Chicken Enchiladas, came out very tasty, even though I forgot to mix in the spices. Using chicken from a roasted chicken, instead of baked or grilled chicken breasts, makes the dish so much more flavorful. I roasted 4 whole chickens at the same time, and later made a huge batch of chicken stock (tutorial coming soon!) And again, taking the meat off of four whole chickens to use for my recipes, was also super time consuming. Not that time consuming is bad, it usually indicates a nutritious meal, but its something to consider when planning your big cooking day.
The Minestone soup came out so-so. I used orzo instead of rice, because I had it on hand and I had never cooked with orzo before and I wanted to experiment. I ended up using too much orzo and the dish was very thick, not a soup consistency at all, but the flavor was good.
The Chicken and Walnuts was my favorite! You marinate and heat up the chicken in a pomegranate sauce. Super yummy. Next time, I am going to incorporate more pomegranate and sprinkle some pomegranate seeds on top.
Chicken and Walnuts
- Diced meat from 2 cooked chickens
- 2 cups crispy walnuts
- 2-3 cups chicken stock
- 2-4 tablespoons Rapadura
- 12 ounces pomegranate juice
- Sea salt and pepper to taste
- Put walnuts in food processor and grind
- Mix with stock, pomegranate juice and Rapaduara
- Heat up slowly and simmer for about a half of an hour
- Season to taste
- Add chicken meat to sauce and simmer about 5 more minutes until chicken is warmed through
- Serve with brown rice or cous-cous