Jun 282013
 

Chicken Salad with Pomegranate | My Little Gourmet

We’ve currently got a little bit of an obsession with pomegranates in our household. Arik and I sprinkle the delicious little sweet and sour seeds on our oatmeal or bircher muesli in the mornings or will just eat them by the handful as a snack. The only thing that bothers me about this fruit, is getting those seeds out of the white casing. I went on a little search to try and find an easier method than the one I was using, and actually found a way that seems to be the quickest and easiest method out there. Here are some step-by-step instructions in case you guys are also having issues with deseeding. If you are not, then please share your method because if it gets easier than this, I am all ears!

How to de-seed a Pomegranate easily | My Little Gourmet

What you’ll need is a medium bowl filled with some water, a knife, a strainer, and a big flat spoon like the wooden one above.
1.)To start you’ll want score the fruit horizontally with the knife. Don’t cut all the way through because then you’ll cut the seeds and that could get messy.
2.)Next take the fruit in both hands and twist it open.
3.)Take a half and place it open-side down in your palm and hold the spoon in your other hand. Now, over the bowl of water, whack (pretty hard) the backside of the pomegranate with the spoon. Continue doing this while turning the fruit so you get the seeds out of all of the sides.
4.)Repeat with the other half.
5.)Take a strainer or spoon and skim all of the white pieces off the top of the water.
6.)Dump the seeds out into a strainer and voila, you’ve got yourself some ready-to-eat pomegranate seeds in a matter of minutes.
You may want to put an apron on while doing this because every once in a while a little juice can squirt out. Well, now that you guys know how to get your pomegranate seeds out, you may as well try out this yummy harvest chicken salad.

Chicken Salad with Pomegranate | My Little Gourmet

There is absolutely no mayonnaise (only Greek yogurt) in this and it is still creamy and delicious! I season the chicken breasts with seasoning salt and pepper and cook them in a frying pan so that they are nice and golden brown. Usually I’ll just make this at the beginning of the week, so that numerous days of lunches are taken care of and all you have to do is toast some bread!

Chicken Salad with Pomegranate | My Little Gourmet

 

5.0 from 3 reviews
Harvest Chicken Salad with Pomegranate
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb./500g chicken breast, cooked and diced into small chunks
  • ½ red onion, diced finely
  • ½ apple, diced into small chunks
  • 10-15 grapes, quartered
  • 2-3 tablespoons pomegranate seeds
  • 2 tablespoons sliced almonds
  • ½ cup/100g Greek yogurt
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • salt and pepper
Instructions
  1. Combine all of the ingredients in a large bowl and add salt and pepper to taste.
  2. Serve on fresh bread or rolls.
Notes
*I season the chicken breasts on both sides and cook them in some melted butter in a pan.

 
Recipe adapted from Nature Box
 Posted by at 12:32
Nov 162012
 

 Nutella Hazelnut Banana Bread | My Little Gourmet

Say that 10 times really quickly, nutella hazelnut banana bread, nutella hazelnut banana bread…ok I give up, just give me a slice. I found this gem of a recipe on Just One Cookbook and had to try it out.  It’s sweetened with only honey and nutella and spiced up a little with some cinnamon, which gives it a really nice warm flavor.  It was the perfect treat for this time of year.

Nutella Hazelnut Banana Bread | My Little Gourmet

We had some of the neighborhood kids over to share this loaf of deliciousness and it was definitely just as popular amongst the wee ones.  Not really surprising with ingredients like Nutella, bananas, and honey. Regardless if it’s being baked for adults or kids, my guess is they are going to eat it, enjoy it and ask for more…

Nutella Hazelnut Banana Bread | My Little Gourmet

Nutella Hazelnut Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 9x5 loaf
Ingredients
  • 1¾ cup/240g flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅓ cup/90g Nutella
  • ½ cup/120ml honey
  • 1½ cup/about 4 ripe bananas, mashed
  • ½ cup/120ml buttermilk
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup/50g hazelnuts, chopped
Topping:
  • 2 tablespoons hazelnuts, chopped
Instructions
  1. Preheat the oven to 350℉/180℃. Grease a loaf pan and line the bottom with a piece of parchment paper.
  2. Whisk the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) together in a large bowl.
  3. Combine the Nutella and honey in a small bowl and heat in the microwave until melted (about 30 seconds) and set aside to cool slightly.
  4. Combine mashed banana, buttermilk, egg and vanilla extract in a medium bowl. Add cooled Nutella/honey mixture and stir together.
  5. Pour Nutella mixture into the flour mixture, add the hazelnuts and stir just until combined.
  6. Pour batter into greased loaf pan and top with hazelnuts.
  7. Bake for 50-60 minutes rotating pan halfway through. Bread is done when inserted toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from pan and allow to cool completely.
  8. Wrap the bread well and store at room temperature for 2 days or in the refrigerator for up to 4 days.

Adapted from Just One Cookbook

 Posted by at 13:07