Pomegranate-Walnut Chicken

A Jigglygut original recipe based on http://lowfatcooking.about.com/od/fall/r/pomegranchicken.htm

Serves 6.

Ingredients

2 tsp olive oil

3-4 cups of cooked, shredded chicken breast

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp turmeric

1 tsp coarse salt

1 large onion, chopped

1 cup choppped walnuts (toasted in the pan first, optional)

1 cup pomegranate arils

Directions

Toast walnuts, if desired. Remove walnuts from pan.

Heat oil in pan and add onions, cook until almost soft. Add spices, continuously stir for 3 minutes.

Add chicken, salt, pomegranate arils, and walnuts. Heat through (about 5 minutes).

Roasted Brussels Sprouts

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

Prep Time:10 min

Inactive Prep Time: -- Cook Time:40 min

Level: Easy

Serves: 6 servings

Ingredients

- 1 1/2 pounds Brussels sprouts

- 3 tablespoons good olive oil

- 3/4 teaspoon kosher salt

- 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Serves: 6; Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

Salmon, Lentil, and Pomegranate Salad

http://www.bbcgoodfood.com/recipes/408652/hotsmoked-salmon-lentil-and-pomegranate-salad

Ingredients

2 tbsp extra-virgin olive oil

juice of 1 lemon

1 garlic clove , finely chopped

2 tbsp roughly chopped tarragon (or 2 tsp dried)

1 tsp clear honey

1/2 small red onion , diced

1/4 cup dried green lentils, cooked

1 head green lettuce, shredded

2 3 oz salmon filets, seasoned with course sea salt and pepper and seared

1/4 pomegranate

Directions

1. Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.

2. Arrange lettuce on plate. Sprinkle on lentil mixture and pomegranate arils. Top with seared salmon filet.

Butternut Squash Pasta Sauce

Based on http://www.marthastewart.com/341439/butternut-squash-pasta-sauce.

Serves 4.

Ingredients

1 medium butternut squash (about 1 1/2 pounds)

1 tablespoon olive oil

1/2 teaspoon dried rubbed sage

Coarse salt and ground pepper

5 cloves garlic, peel on

1 cup half-and-half / coconut milk

2 leeks and diced sausage (optional)

Short pasta, for serving

Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Directions

1. Preheat oven to 375 degrees.

2. Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet.

3. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash.

4. Roast until squash is very tender, about 40 minutes, tossing once halfway through.

5. Remove and discard skin from garlic.

6. Transfer squash and garlic to a food processor; puree.

7. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt.

8. Cook pasta. Reserve 1 cup pasta water; drain pasta and return to pot.

9. Saute leeks and sausage until golden. Mix in sauce. Add some pasta water to thin sauce if necessary.

10. Serve with desired toppings.

Cook's Note

This recipe makes about 4 cups sauce, enough for 3 pounds cheese ravioli or 1 1/2 pounds short pasta.

Split Pea and Spinach Stew

http://www.nandyala.org/mahanandi/?p=714

Ingredients

1 tablespoon of oil

4 garlic cloves - finely chopped

1 onion - finely chopped

3 big, ripe tomatoes - finely chopped

1 bunch fresh spinach - chopped

1 cup green split peas (green matar dal)

(soaked in warm water at least for 15 minutes beforehand to speed up the cooking)

1 tsp each or to taste - salt, chilli powder, turmeric & powdered cumin

3 cups of water

Directions

Heat oil in a saucepan. Add garlic and onions. Saute to pale-brown. Add tomatoes next, and cook covered on high heat for about 5 minutes. Open the lid, and press with the back of spatula vigorously to mush the contents. To this, add spinach and saute, till leaves wilt.

Add green split peas, plus the seasoning - salt, red chilli powder, turmeric and cumin. Add water and mix thoroughly. Have a taste and adjust salt, chilli powder to your liking. Reduce the heat to medium-low and simmer for about 20 to 30 minutes, until the split peas reach fall-apart stage.

Serve warm.

Broccoli Dal Curry

based on recipe at http://www.food.com/recipe/broccoli-dal-curry-76768

6-8 servings

Ingredients

2 tablespoons coconut oil

2 medium onions, chopped

2 tbsp curry powder

1 cup red lentils

1 lemon, juice of

3 cups chicken broth

2 medium broccoli, chopped

1/2 cup dried coconut (optional)

1 teaspoon salt

1 cup cashews, coarsely chopped (optional)

Directions

- Heat coconut oil in saucepan and saute onions until well browned.

- Add curry powder. Stir and cook, 1 minute.

- Add lentils, lemon juice, broth and coconut if using.

- Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).

- Steam broccoli for 7 minutes. Plunge broccoli in cold water and set aside.

- Add broccoli, salt and nuts if using. Simmer for 5 minutes.

- Serve over Basmati rice.