KALE WITH GOLDEN RAISINS AND PINE NUTS
Mix lemony kale with a sweet-and-spicy pine nut mixture.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside.
- Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes.
- Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.
CARROTS WITH CHICKPEAS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Fry 1 sliced red onion and 1 can chickpeas in 1/3 cup olive oil until browned. Add 4 shaved carrots (use a peeler), 2 smashed garlic cloves and a handful of pine nuts; cook until the nuts are toasted. Drizzle with white wine vinegar; add parsley and salt and pepper to taste.
- Per serving: Calories: 323; Total Fat: 24 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 23 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 443 milligrams
Nutrition Facts : Calories 323 calorie, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 443 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 7 grams, Sugar 7 grams
CARROTS WITH PINE NUTS, RAISINS & PARSLEY
Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
- Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.
Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
AUTHENTIC BRACIOLE RECIPE
beef braciole in sauce with raisins and pine nuts
Provided by Claudia Rinaldi
Categories Main Course
Time 2h30m
Number Of Ingredients 13
Steps:
- Make your butcher (or do it yourself, if you have the meat mallet) beat the meat to flatten the slices.
- Sprinkle them with a pinch of salt and a few grinds of pepper.
- Peel and finely chop the garlic clove, 1 tablespoon of parsley, the raisins, and pine nuts.
- Divide the result between the meat slices and spread it evenly on one side, leaving borders clean.
- Dice the caciocavallo cheese in small pieces and place them in the center of each slice.
- Roll up the slices and fix them with a few toothpicks (seal all sides as best as you can to not let the filling come out).
- Peel and finely chop the onion, the carrot, and the celery stalk.
- Heat 2 tablespoons of olive oil in a medium pan, add the meat rolls and pan-fry them a few seconds on every side, making sure you are sealing the entire surface.
- Remove the meat and set it aside.
- If necessary, add a tablespoon of olive oil. Add the onion, carrot and celery stalk trite, and cook, medium heat, for about 5 minutes.
- Return the meat rolls to the pan, cook them a few minutes, and add the tomato passata and the tomato paste.
- Add a pinch of salt and pepper. Mix and taste for salt.
- Cover, lower heat to the minimum (the lowest heat available on your stovetop), and cook braciole two hours (check and add water if needed).
- Serve braciole hot with a few tablespoons of the sauce and sprinkled with the remaining, chopped, parsley.
- Cook pasta according to package directions and season it with the remaining tomato sauce.
Nutrition Facts : Calories 625 kcal, ServingSize 1 serving
MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING
Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.
Provided by WiGal
Categories Salad Dressings
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the carrots on the large holes of a box grater.
- Cook carrots for 2 minutes--optional step.
- Toss with only 1/4 cup of the dressing,.
- Garnish with nuts, raisins, and pine nuts if desired, and serve.
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- Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
- In a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer.
- Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
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