Recently I had a stomach virus and I was in bed for a few days, yuck :( As soon as I started feeling a bit better I started craving a jello. I was dying to taste a fruity, berry or orange cool dessert and asked my husband to get me some as soon as possible. He rushed to the store and brought me four-pack of fruit jello. To tell you the truth, I do not buy things like desserts and puddings. You know me, I cook everything myself from scratch and use ingredients as natural and as organic as possible. But in the situation when you are sick and you want something, it does not matter what you get, because it has be now.
Showing posts with label Pomegranate. Show all posts
Showing posts with label Pomegranate. Show all posts
Homemade Healthy Winter Jello
Quiche Lorraine (Whole Wheat Pastry)
This classic quiche has some delightful characteristics that are often forgotten in modern recipes; namely very thin pastry, a creamy, light filling and smoked bacon. Perfect for brunch, parties or family suppers, this tasty quiche celebrates a timeless combination of cheese and bacon, accompanied by a salad and fresh fruit.
Crown Roast of Pork with Pomegranate
Sending the warmest Christmas wishes to you and your family. May the good times and treasures of the present become the golden memories of tomorrow. Wish you lots of love, joy and happiness.
MERRY CHRISTMAS!!
Roasted Lamb in Herbs and Pomegranate Marinade
This wonderful recipe comes from my dear friend's Carina-Forum
THYME Symbol of Activity from The Spice Cookbook, 1964
Among the attractive accomplishments of proper young ladies of the past was a knowledge of the language of flowers. From the book devoted to the lore, which appeared in 1836, they learned that thyme "is a symbol of activity".
"Beetles of all hues, light butterflies, and vigilant bees, for ever surround the flowery tufts of Thyme,"the author noted. "It may be that to these cheerful inhabitants of the air, whose life is a a long spring, these little tufts appear like an immense tree, old as the earth and covered with eternal verdure, begemmed with myriads of flowery vases, filled honey for their express enjoyment," the author continued.
It is true that bees have never able to resist the fragrance of thyme.The ancient Greeks relished the honey made by the bees buzzing over Mount Hymettus, near Athens, where thyme grew abundantly. So highly esteemed was the delicate fragrance of thyme that "to smell of thyme" was one of the most desirable compliments one Athenian could offer another.
Ladies of the Middle Ages also observed the attraction thyme held for bees. A favorite design that a lady embroidered on the scarf of her knight-errant was composed of a bee hovering over a spring of thyme-which mingled the sweet and amiable with high courage and martial action. To enhance their own charms these ladies included thyme springs in the "tussie-mussies" they fashioned. A tussie-mussie was a demure bouquet of very fragrant flowers and sweet-scented leaves. It was always held tightly by a lady so that the warmth of her hand could release the scent of the lovely bouquet.
ROSEMARY For
Remembrance from The Spice Cookbook, 1964
The small flower that is part of rosemary - an evergreen of the
mint family - once was white. Legend recounts that one night the Virgin Mary -
fleeing with the Christ Child from Herod's soldiers - hung her sky-blue cloak on
the rosemary bush. From that day on the color of rosemary blossoms was transformed to blue.
The
mention of rosemary will call to mind an ancient symbol of remembrance and
fidelity. Shakespeare made this sentiment famous in Hamlet, when the tragic
Ophelia speaks the immortal line:
"There's rosemary, that's for remembrance."
One seventeenth-century preacher
urged at a wedding: "Let this Rosemarinus, this flower of men, ensigne of your
wisdom, love and loyaltie, be carried not only in your hands, but in your heads
and hearts." It was the custom then for bridesmaids to present the bridegroom
with "a bunch of Rosemary, bound
with ribands" on the morning of the wedding.
Ingredients:
- 1/2 leg of lamb sirloin, 3-4 lb.
- 2/3 cup olive oil
- 250 ml pomegranate juice, natural and unsweetened
- 8 garlic cloves, finely minced
- 1/3 cup very finely chopped shallots
- 2 Tbs. fresh thyme leaves or 8 thyme sprigs, each 6 inches long
- 4 Tbs. finely minced fresh rosemary
- 1 Tbs. ground coriander
- 2 Tbs. peppercorns, bruised
- 1 1/2 tsp. sea salt
Combine the minced rosemary, fresh thyme, ground coriander, garlic, finely chopped shallots, peppercorns, salt and olive oil to make a paste. Rub over all of the surfaces of the meat.
Place the meat in a shallow glass dish and add pomegranate juice to cover.
Marinate for 24 hours in the refrigerator, turning once. Bring the meat to room temperature before roasting.
Directions:
Preheat an oven to 375°F.
Put the lamb into a large roasting pan and drizzle the lamb with the olive oil. Cook for 25 minutes per pound for medium plus an extra 25 minutes for well-done, spooning the meat juices over the lamb once or twice during cooking.
Transfer the lamb to a carving board or platter and cover loosely with aluminum foil. Let rest for 10 minutes.
To serve, cut the lamb across the grain into thin slices and arrange on a warmed platter. Serve immediately, spooning some of the accumulated juices over each portion.
