Delicious Homemade Quail Recipes with a Pomegranate Molasses Twist ???? - Pabs Kitchen
Indulge in a Romantic Quail Dinner or Lunch with this Flavorful Pomegranate Molasses Recipe! Learn how to create a sweet and sour masterpiece, as I prepare quails infused with homemade Pomegranate Molasses and aromatic spices. Complementing the dish is saffron rice and a tantalizing Crunchy Vegetable Salad, elevated by the delightful essence of Pomegranate Molasses and seeds. Share this exquisite meal with your loved ones and savor every bite!
Serves 5
Ingredients
1. Quail pomegranate Molasses
Cooking time after preparing 30 minutes
5 Quails
1 tbsp Baking Soda
1 tbsp Oil
To make whole spices broth
1 Cinnamon sticks
1 Cinnamon Leaf
10 Cloves
1 Star Anis
9 Green Cardamom
1 black Cardamom
1 Nutmeg shell
To make the sauce to marinate
½ tbsp Ginger
4 large cloves Garlic
2 pinches Nutmeg
1 tbsp Roasted Coriander Powder
1 tbsp Roasted Cumin Powder
1 tsp Black Pepper
½ tbsp Paprika
1/2 tbsp Chili powder
½ tsp Turmeric powder
¼ cup Olive Oil
½ tbsp Salt or to your taste
4 tbsp Pomegranate Molasses
2. Saffron Rice
Cooking time 15 minutes
Serves 5 as a side dish
2 cups Rice
2 ½ cups water
1 Star Anis
1 Cinnamon Stick
2 pinches of Saffron
3. Crunchy Pomegranate Season Salad
Preparation & making time 15 minutes
200 grams Green beans
½ Cucumber
2 Garden Radish
150 grams Tomato cherry
Some Mint leaves
50 grams mix dried Nuts & Seeds
1 ½ tbsp Pomegranate Molasses
1 tbsp Olive Oil
A pinch of fine Salt or to your taste
Half Lime juices
A pinch of Black pepper
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Meal in a Jar | Soups | All the Beans | Pressure Canning
Today we're making Italian Sausage and White Bean Soup, Southwestern Black Bean Soup, Mediterranean Lentil Soup and Split Pea and Ham Soup! Try them all, then make more of your favorites!
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Soup Sampler #2 Ingredient prep:
(Makes 2 pints each: Italian Sausage and White Bean Soup, Southwest Style Black Bean Soup, Mediterranean Style Lentil Soup, and Split Pea and Ham Soup)
1 cup cooked Italian sausage crumbles (about 0.5 lbs)
1/2 cup diced ham
2-3 strips bacon
2T seeded and diced jalapenos
1.5 cups diced onion
3/4 cup sliced carrots
1 cup spinach (or green of choice-kale, collards, etc)
1/2 cup corn kernels
4T roasted red peppers
¾-1 cup peeled, diced tomatoes and liquid
½ cup dried white beans (I used Great Northern)
2/3 cup dried black beans
1/2 cup dried lentils
4T dried chickpeas
2/3 cup dried split peas
8-8.5 cups chicken, ham or vegetable broth
salt
garlic powder
black pepper
Italian seasoning
chipotle seasoning
thyme
Divide ingredients among 8 pint jars as directed in recipes below. Debubble very thoroughly, ensuring no beans are stuck on the bottom. Process in pressure canner for 75 minutes at the appropriate lbs/pressure for your altitude. Do not use the processing time for “soups”.
If preparing quarts instead of pints, double each recipe per quart. Process in pressure canner for 90 minutes at the appropriate lbs/pressure for your altitude. Do not use the processing time for “soups”.
Italian Sausage White Bean Soup (per pint) (Inspiration recipe:
1/2 cup Italian Sausage crumbles, cooked
1 strip bacon, cooked
¼ cup diced onion
¼ cup white beans
¼ cup sliced carrots
¼ cup chopped spinach
1+/- cup broth (to generous 1” headspace)
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1/4 tsp black pepper
Southwest Black Bean Soup (per pint)
1/3 cup black beans
1/4 cup diced tomatoes
1T seeded and diced jalapenos
¼ cup diced onion
¼ cup corn kernels
1T roasted red pepper, diced
1+/- cup broth (to generous 1” headspace)
1/2 tsp salt
1 tsp garlic powder
1/4 tsp chipotle chile powder
1/2 tsp black pepper
Mediterranean Style Lentil Soup (per pint)
¼ cup lentils
2T chick peas
1T diced onion
¼ cup spinach, chopped
2T diced tomatoes, with juice
1T roasted red bell pepper, diced
½ tsp salt
¼ tsp pepper
½ tsp Italian Seasoning
1+/- cup broth (to generous 1” headspace)
Split Pea and Ham (per pint)
1/3 cup split peas
1/4 cup diced ham
2T diced onion
2T sliced carrots
1/2 tsp garlic powder
½ tsp salt
¼ tsp pepper
¼ tsp dried Thyme
1+/- cup broth (to generous 1” headspace)
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Egyptian Lentil Soup | instant Pot | Healthy & Easy vegan Recipe!
Ingredients:
1 cup yellow lentil (washed and drained)
1 medium onion (cut into cubes)
1 medium potato (cut into cubes)
1 cup baby carrots or 2 large carrots (cut into cubes)
1 medium tomato (cut into cubes)
4-5 garlic cloves
1 jalapeño or green chili
1 Tbs cumin
1 Tbs salt (or to taste)
1/2 Tbs black pepper
Toppings:
1 medium onion (chopped)
1/4 cup vermicelli (roasted)
1 Tbs butter
Garnish:
Cilantro and red chili powder
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???????? Vermicelli Soup called Chorba Vermicelle
Ingredients
1 lb beef in bone
1 medium onion, chopped
3 cloves garlic, minced
1 large (or 3 Roma tomatoes), grated
1 cup chickpeas, soaked overnight and rinsed
1 medium zucchini
1 large carrots
2 celery stalks
1 tbsp olive oil
1/2 tsp Ras al hanout
1/4 tsp coriander powder
1/2 tsp ginger
1/2 tsp black pepper
1 tsp salt or to taste
1 cinnamon stick
4 tbsp chopped cilantro
2 tbsp chopped mint
1 tbsp paprika
1 tbsp tomato paste
3/4 cup vermicelli
Recipe here:
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Orzo pasta# Algerian Tradional Dish/ تليتلي طبق جزائري تقليدي بطريقة سهلة #تليتلي#orzopasta#
Today I'm making a delicious Algerian Tradional dish that your family will enjoy :)
You will need :
Chicken
Chickpeas (I used cooked ones) about 200g
Mince beef 250g
Salt, pepper, ginger powder, ras al hanout, turmerci or also known as curcuma
1 big onion
Orzo pasta I used 500g
eggs 2 or 3
How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice