Dec & Jan Recipes

BARLEY SOUP FOR TWO

Ingredients:

• 1 cup barley
• ½ cup dried lentils, green or red
• 6 cups of water
• 2 medium diced onions
• 1 tbl extra virgin olive oil
• 1 tbl dried mint flakes or parsley
• 1 tsp turmeric

Method

• Put everything into a pot, bring to a gentle boil
• Simmer on low fire for 1 & ½ hours, stirring occasionally
• Serve with a squeeze of lemon juice and black pepper to taste and boiled cabbage and leeks

Variations

Instead of 1/2 cup of dried lentils, you can choose to add 1 cup of ready cooked or tinned chickpeas or red kidney beans a few minutes before serving.

CHICKEN BREAST IN POMEGRANATE SAUCE

Ingredients

• 1 large red onions, sliced
• 2tbl extra-virgin olive oil
• 2 large chicken breast fillets
• 1 cup vegetable broth
• 3 tbl pomegranate or cranberry juice concentrate
• 2 ½ cups ground walnuts
• ½ tsp saffron (or turmeric)
• ¼ tsp cinnamon and nutmeg
• 2tbl lemon juice

Method

• Sauté red onions in 1 tbl olive oil 2 minutes remove from fire.
• Sauté chicken breast pieces in 1tbl olive oil until brown.
• Add the vegetable broth and sautéed onions.
• Cover and simmer 30 minutes.
• Prepare the sauce: Stir water into ground walnuts and pomegranate juice and simmer 10minutes.
• Combined chicken with its broth with the walnut sauce
• Add cinnamon, nutmeg and lemon juice
• Cover and simmer for 1 hour on low heat.
• Serve with rice.