"Beets and Pomegranate Salad" 2 Medium Beets 1 Pomegranate 1 Cup Walnuts 1 Garlic Clove 4 Tbsp Mayonnaise Black Pepper Powder, Salt PREPARATIONS: 1- Trim and peel 2 beets and place it in a pot, add water and cook for 60 to 90 minutes over low heat (or until fully cooked/tender). 2- Grind 1 cup of walnut. 3- De-seed a medium size pomegranate. DIRECTIONS: 1- Grate the cooked beets in a big bowl. 2- Mash a garlic clove into a bowl. 3- Add the ground walnuts, pomegranate seeds, 4 tablespoon mayonnaise, salt and pepper to the pot and stir well.Read More
"Soup e Jo" Recipe
- 1 Cup Pearl barley
- 2.5 cups chicken broth (or 2 pieces chicken)
- 1 Bunch Parsley, Cilantro
- 3 small carrots
- 1 Small Onion
- 1 Medium potato
- 4 Tbsp Vegetable Oil
- 1 liter (33.8 fl oz) Milk
1- Soak the pearl barley for 2 hours.
2- Grate the Carrots and a potato.
3- Mince the Parsley and cilantro.
4- Dice the onion.
5- Boil 5 cups of water.
1- Put the chicken thighs in a pot, add some salt and boiling water. Cover the pot with the lid and let it simmer for 35 Minutes. (You will need the chicken broth, if you already have chicken broth skip this step)
2- Drain the soaked pearl barley and put it in a pot.
3- Add boiling water to the pot until it covers the barley.
4- Cover the pot with the lid (Make sure to crack the lid so that a little steam can escape).
5- Cook the barley at low heat for 25 to 30 minutes.
6- In a large pot pour in 2 tbsp vegetable oil and add the diced onions until translucent.
7- Add the grated carrots and potato to the pot.
8- Pour in the cooked barley to the pot.
9- Pour in 2.5 cups of chicken broth to the pot and stir well.
10- Add the herbs (Minced parsley and cilantro) to the pot, stir well and let it simmer for 10 minutes.
11- Meanwhile, boil 1 liter (33.8 oz fl) of milk.
12- Add the boiled milk to the pot and stir thoroughly.
13- Keep stirring occasionally, and let it cook until the soup thickens at low heat.
Read more about Soup e Jo calories and nutritional facts