April 2015
S M T W T F S
« Mar    
 1234
567891011
12131415161718
19202122232425
2627282930  

Search



Tags

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.

Posted in Recipes | No Comments »

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.

Posted in Recipes | No Comments »

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.

Posted in Recipes | No Comments »

Nuts and Honey Orzo Pudding Recipe

March 22nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cup uncookedorzo pasta(or 2 1/2 cups cooked small pasta)
  2. 2eggs, slightly beaten
  3. 1 (12 ounce)canevaporated skim milk
  4. 3/4cuphoney
  5. 1/2cupslivered almonds, toasted
  6. 1/4cupraisins
  7. whipped cream (optional)
  8. slivered almonds, toasted (optional)

DIRECTIONS

  1. Cook orzo according to package direction and drain.
  2. In medium mixing bowl stir together the eggs, cooked pasta, milk, honey, 1/2 cup of almonds, and raisins; mix well.
  3. Pour into a greased 1 1/2 quart casserole.
  4. Bake, uncovered, in a 350°F oven for 20 minutes.
  5. Stir the mixture to evenly distribute the raisins.
  6. Bake for and additional 20 to 25 minutes or until nearly set (the center of this pudding remains soft set with the outside edge somewhat firmer).
  7. Cool slightly on a wire rack; serve warm, with whipped cream and remaining almonds.

Posted in Recipes | No Comments »

Spinach Pie With Raisins and Pine Nuts Recipe

March 15th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. For the dough

  2. 4cupsunbleached all-purpose flour
  3. 1/2teaspoonsalt
  4. 16tablespoonsunsalted butter, cubed
  5. 3eggs
  6. For the filling

  7. 1cupraisins
  8. 2tablespoonsextra-virgin olive oil
  9. 1cuppine nuts
  10. 2onions, minced
  11. 2garlic cloves, minced
  12. 16ouncesfrozen spinach, thawed
  13. salt
  14. pepper
  15. nutmeg
  16. 2eggs
  17. 2cups freshly gratedparmigiano-reggiano cheese

DIRECTIONS

  1. Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
  2. Add 2 of the eggs and continue to work until the mixture forms a dough.
  3. Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
  4. Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
  5. eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
  6. Remove with a slotted spoon.
  7. Add the remaining olive oil and cook the onions and garlic until wilted.
  8. Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
  9. Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
  10. Adjust the salt if necessary.
  11. Preheat the oven to 375°F.
  12. Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8″.
  13. Line a buttered 9″ springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
  14. Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
  15. Serve hot or at room temperature.

Posted in Recipes | No Comments »

« Previous Entries