Za'atar Chicken, Pomegranate Kale Salad, & Rice Pudding | Full Episode | Julia at Home (S3 E5)
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Recipes in this Video
4 recipes
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●2 tbsp za'atar spice blend
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon, halved
- ●4 cloves garlic, minced
- ●1/4 cup fresh mint leaves, chopped
- ●1/4 cup olive oil (for vinaigrette)
- ●2 tbsp red wine vinegar
- ●1 tsp honey
- ●Salt and pepper to taste
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a small bowl, mix together the za'atar, olive oil, salt, and black pepper to create a rub.
- 3Pat the chicken dry with paper towels and place it in a roasting pan.
- 4Rub the za'atar mixture all over the chicken, including under the skin for more flavor.
- 5Stuff the cavity of the chicken with the halved lemon and minced garlic.
- 6Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 7While the chicken is roasting, prepare the mint vinaigrette by whisking together the chopped mint, olive oil, red wine vinegar, honey, salt, and pepper in a bowl.
- 8Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.
- 9Serve the carved chicken drizzled with the mint vinaigrette.
Equipment
roasting pansmall bowlwhiskmeat thermometer
🌶️🌶️🌶️Low
Rice pudding is a traditional dessert in many cultures, often enjoyed as a comforting dish. In the United States, it is commonly made with simple ingredients and can be served warm or chilled. Variations exist worldwide, reflecting local tastes and ingredients, making it a versatile and beloved dessert.
Ingredients
- ●rice
- ●milk
- ●sugar
- ●vanilla extract
- ●cinnamon
- ●salt
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2In a pot, combine rice, milk, and salt; bring to a boil over medium heat.
- 3Reduce heat to low and simmer, stirring frequently, until the rice is tender.
- 4Add sugar, vanilla extract, and cinnamon; stir well to combine.
- 5Cook for an additional 5-10 minutes until the mixture thickens.
- 6Remove from heat and let cool slightly before serving.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories, while evaporated milk is often more affordable.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar can be less expensive.
Techniques
boilingsimmering
Equipment
potspoonmeasuring cups
🌶️🌶️🌶️Lowdairy
Also Known As
Arroz con LecheRice Kheer
vegetariangluten-free
Ingredients
- ●4 cups kale, chopped
- ●2 medium sweet potatoes, peeled and cubed
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup pomegranate seeds
- ●1/4 cup walnuts, chopped
- ●1/4 cup feta cheese, crumbled (optional)
- ●1/4 cup apple cider vinegar
- ●1 tbsp honey
- ●1 tsp Dijon mustard
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper.
- 3Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 4While the sweet potatoes are roasting, prepare the vinaigrette by whisking together apple cider vinegar, honey, and Dijon mustard in a small bowl.
- 5In a large bowl, combine the chopped kale, roasted sweet potatoes, pomegranate seeds, walnuts, and feta cheese (if using).
- 6Drizzle the vinaigrette over the salad and toss gently to combine.
- 7Let the salad sit for about 5 minutes to allow the flavors to meld.
- 8Serve immediately as a refreshing side or main dish.
Equipment
baking sheetmixing bowlwhisk
Ingredients
- ●1 cup jasmine rice
- ●1 can (13.5 oz) coconut milk
- ●2 cups water
- ●1/2 cup sugar
- ●1/4 tsp salt
- ●1 tsp vanilla extract
- ●1/2 tsp ground cinnamon
- ●1/4 cup shredded coconut (optional)
- ●Fresh fruit for topping (optional)
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
- 3Bring the mixture to a boil over medium heat, stirring occasionally.
- 4Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- 5Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
- 6Stir in the vanilla extract and ground cinnamon until well combined.
- 7If using, fold in the shredded coconut for added texture and flavor.
- 8Serve warm or chilled, topped with fresh fruit if desired.
- 9Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Equipment
medium saucepanmeasuring cupsmeasuring spoonsspoon for stirring
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