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Hot Grape-nuts Cereal Recipe

May 25th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Hot Grape-nuts Cereal Recipe

INGREDIENTS

  1. 1/2cupGrape-Nuts cereal
  2. 1/3cupmilk
  3. 1tablespoonhoney

DIRECTIONS

  1. Combine cereal and milk in a microwavable bowl.
  2. Drizzle with the honey.
  3. Microwave on High to taste:30 seconds for a BIG crunch; 60 seconds for a little crunch.

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Tomatoes Stuffed With Rice, Pine Nuts, and Fresh Oregano Recipe

April 21st, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4cup short grainbrown rice
  2. 1tablespoonkosher salt
  3. 1teaspoonkosher salt
  4. 1/4cupextra virgin olive oil, plus more for drizzling
  5. 1largeonion, diced
  6. 8 ripetomatoes, on the vine firm, cut off the vine, leaving a little stalk
  7. 2garlic cloves, minced
  8. 1tablespoon mincedfresh oregano(or 2 teaspoons dried)
  9. 1/2teaspoonfresh ground black pepper
  10. 1/3cuppine nuts

DIRECTIONS

  1. Position a rack in the upper third of the oven and preheat to 350°F Oil a 13- by 9-inch heavy metal, ceramic, or glass baking dish and set aside.
  2. Put the rice and 1 tablespoon of the salt in a medium saucepan, cover with cold water by 2 inches, and bring to a simmer over medium heat. Cook approximately 30 minutes, until the rice is still a little chewy. Drain and reserve.
  3. While the rice is cooking, put the olive oil in a medium heavy-based saucepan and set over medium heat. Add the onion, and gently sauté until translucent, 5 to 7 minutes. Cut a good slice off the tomatoes at the stalk end for the lid and shave a little slice off the base so the tomatoes stand straight; set each top next to its tomato.
  4. Use a teaspoon to scoop the pulp out into a small bowl, chop the pulp, and add it to the onions along with the accumulated tomato juices and the remaining teaspoon salt, the garlic, oregano, and pepper. Cook briskly for 5 minutes.
  5. Add the rice and stir for 3 minutes, or until most of the liquid is absorbed; set aside to cool. Stir in the pine nuts, then fill the tomatoes (making sure not to pack down too tightly), piling the mixture over the rim. Press each tomato lid down on top, and place the stuffed tomatoes 1 inch apart in the baking dish. If there is any extra rice mixture, spoon it around the tomatoes. The dish can be brought to this point the day before, covered, and refrigerated. When you’re ready to bake the tomatoes, drizzle with a little extra olive oil and bake for 45 minutes to 1 hour, depending on the size of the tomatoes, adding 10 minutes if they are cold from the fridge.
  6. These look most authentic if the tomato skin is slightly blackened on the top. If necessary, turn the oven up to 450°F for the last 5 to 10 minutes. The good news is that these tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day if you need space in the oven. Cover with plastic wrap while the tomatoes are still just a little warm. The condensation that forms will keep them from drying out.

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Roasted Lemon- Zest Zucchini With Pine Nuts Recipe

April 4th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

Roasted Lemon- Zest Zucchini With Pine Nuts Recipe

INGREDIENTS

  1. 1/4cuppine nuts
  2. 3tablespoonsextra-virgin olive oil
  3. 1largezucchini, cut into 3/4 inch chunks(about 1 pound–I used 2 smaller ones)
  4. 1lemon, zest stripped off in large pieces
  5. 1/2teaspoonkosher salt
  6. fresh ground black pepper, to taste

DIRECTIONS

  1. Preheat oven to 425°F.
  2. Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan; toast the nuts in the oven, shaking the pan about half-way through, about 7 minutes, or until evenly brown.
  3. Transfer to a serving bowl; reserve baking sheet.
  4. Toss the zucchini with 2 tablespoons of olive oil, garlic, lemon zest, salt and pepper (I let marinate at this point); spread out on the baking sheet and roast until crisp tender and slightly brown, about 10-12 minutes (I tossed it and shook it around about half-way through).
  5. Toss zucchini and lemon with the nuts.
  6. NOTE: The original recipe called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I omitted this.

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Sun Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts Recipe

March 31st, 2015 by alice  Tags: , , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4boneless skinless chicken breasts, about 4 to 6 ounces each
  2. 1/2teaspoonpepper
  3. 1teaspoongarlic saltor garlic powder, if watching your salt
  4. 4teaspoonspine nuts, toasted
  5. 8 marinatedsun-dried tomatoes, drained
  6. 1/2bunchbasil
  7. 1 1/2tablespoonsolive oil
  8. 1/4cupbalsamic vinegar
  9. 3/4cupchicken stock

DIRECTIONS

  1. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  2. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  3. Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
  4. Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

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Pan-fried Artichokes With Basil and Pine Nuts Recipe

March 24th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4largeartichokes
  2. 1/2tablespoonlemon juice, for blanching
  3. 1pinchsalt, for blanching
  4. 4tablespoonsolive oil
  5. 2garlic cloves, roughly chopped
  6. 1cupbasil leaves, roughly chopped
  7. 1/2cuppine nuts, toasted

DIRECTIONS

  1. Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
  2. Peel the remaining stalk and remove the tough outer leaves and discard them.
  3. Blanch the artichokes in water with lemon juice and a little salt.
  4. Cook for 5 minutes or until just tender.
  5. Drain.
  6. Cut the artichokes into quarters lengthwise, and set aside.
  7. Heat the oil in a sauté pan over a medium heat, add the garlic and cook until golden.
  8. Add the artichokes and sauté until the outsides are just browned.
  9. Stir through the basil leaves and pine nuts and serve.

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