Carrots With Pine Nuts Raisins Parsley Recipes

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KALE WITH GOLDEN RAISINS AND PINE NUTS



Kale with Golden Raisins and Pine Nuts image

Mix lemony kale with a sweet-and-spicy pine nut mixture.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1/4 cup golden raisins
2 tablespoons pine nuts
1/2 teaspoon red pepper flakes
2 garlic cloves, sliced
2 bunches black kale, leaves and stems separated and chopped
Kosher salt
Juice of 1/2 lemon

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



Carrots with Chickpeas and Pine Nuts image

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



Carrots with pine nuts, raisins & parsley image

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

800g carrot , halved and cut on the diagonal into 1cm pieces
large knob of butter
50g pine nut
50g sultana
large pinch of sugar
small handful parsley , chopped

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



authentic braciole recipe image

beef braciole in sauce with raisins and pine nuts

Provided by Claudia Rinaldi

Categories     Main Course

Time 2h30m

Number Of Ingredients 13

2 knuckle slices (noce in Italian, this should be the US bottom sirloin or the UK rump - ask your butcher)
1 garlic clove
1 tablespoon raisins
1 tablespoon pine nuts
2 tablespoons parsley
2 tablespoons caciocavallo cheese
21 oz tomato puree (passata) ( - 600 gr)
2 tablespoons double or triple concentrated tomato paste
1/2 onion
1/2 carrot
1/2 celery stalk
extra-virgin olive oil
toothpicks

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



Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing image

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

4 large carrots, grated
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
chopped walnuts (optional) or almonds (optional)
golden raisin (optional)
pine nuts, toasted (optional)

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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