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Tag: pine nuts

Greek Style Potato Salad

This potato salad is yummy with lots of great flavors like oregano, olives and dills. I prefer my potato salad with a lemon dressing and this one has amazing crunch with cucumbers and pine nuts. It is a great side with burgers or any meat or fish!

  • 4 to 5 large yellow skinned potatoes, peeled and cut into 1 inch dice

Dressing

  • Juice of 2 large lemons
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoons salt

Mix the ingredients in a small bowl and keep aside.

Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook till the potatoes are soft but not mushy, about 6 to 8 minutes. Drain and transfer to a serving bowl. While the potatoes are still warm, pour the dressing and mix well and keep aside.

  • ½ English cucumber, chopped
  • ½ cup kalamata olives, chopped
  • ½ cup pine nuts
  • ½ cup fresh dill, chopped
  • ½ cup feta cheese, crumbled

Add all the ingredients to the warm, dressed potatoes. Mix well and check for seasonings. Let the potatoes sit for at least an hour before serving.

 

Greek Style Eggplant with Pine Nuts and Feta

This is a yummy dish for meatless Monday. It has delicious roasted eggplant flavored with mint, cinnamon, tomatoes and feta. It is a great side dish or a dip with warm pita bread!

  • 1 pound eggplant, I used small ones, sliced ½ inch thick
  • Drizzle of olive oil
  • Salt

Place the sliced eggplant on a cookie sheet, drizzle with oil and sprinkle some salt. Broil under medium heat turning the slices once till both sides are golden brown- about 10 minutes. Take out of oven and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried mint
  • ½ teaspoon ground cinnamon
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup pine nuts
  • ½ cup chopped tomatoes, canned or fresh
  • Salt
  • ½ cup dried currants
  • ½ cup flat leaf parsley, chopped
  • ¼ cup dill, chopped
  • ½ cup feta, crumbled

Add the olive oil to a heavy saucepan and add the mint and cinnamon. Cook for 15 seconds on medium high heat and add the onion, garlic and pine nuts. Saute on medium heat for 5 minutes. Add the tomatoes and currants. Saute for another 5 to 6 minutes. Add the eggplant and salt to taste. Mix well and cook for 5 minutes. Turn the heat off and add the parsley and dill. Once the dish is completely cooled off, add the feta and mix well. Serve room temperature.

Brown Rice with Broccoli Rabe Pesto

Broccoli rabe is one of my favorite greens- I generally pair it with some yummy pasta but this time I mixed it with brown rice! It was absolutely delicious!! I cooked the rice separately, made a broccoli rabe pesto and mixed the two together. I served it with a meat sauce but it can be consumed as it is…

  • 1 tablespoon butter
  • 1 tablespoon extra virgin oil
  • 2 cups brown rice, rinsed
  • 2 teaspoons salt
  • 5 cups broth or water

Heat a medium saucepan with butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt and water/broth. Bring to a boil and simmer on low for about 40 minutes till the rice is cooked through.

Broccoli Rabe Pesto

  • 1 bunch broccoli rabe, stems taken off
  • 1 medium saucepan filled half way with water

Bring the water to a boil and blanch the broccoli rabe leaves for a minute or two and then immerse in cold water immediately. Drain and take excess water out and keep aside.

  • 1/3 cup pine nuts
  • 2 garlic cloves
  • ¼ cup extra virgin olive oil
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Transfer the blanched broccoli rabe, pine nuts, garlic, oil and cilantro to a food processor. Process till smooth. Add salt to taste and take out of processor and add to the rice. Mix well and check for seasonings.

Roasted Broccoli with Blood Orange Juice and Pine Nuts

I served this with the pasta from yesterday instead of a salad. I used delicious blood orange juice and zest although regular oranges can be substituted… it was delicious!!

  • 3 cups broccoli florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Preheat oven to 400 degrees.

Place the broccoli on a lined cookie sheet and roast for about 20 to 25 minutes or till the broccoli is golden brown. Take out.

  • Zest and juice of 2 blood oranges
  • ½ cup pine nuts, toasted
  • 1 tablespoon extra virgin olive oil

Sprinkle the zest and drizzle the blood orange juice on the warm broccoli. Add the pine nuts and olive oil. Mix well and serve warm.

Chicken with Chorizo on Raisin and Pine Nut Couscous

I have to say, this is one of my favorite, recent recipes I have come up with. I am not sure what inspired me- but I am sure I was either reading or watching something or someone cook a dish with chorizo or chicken. As I have mentioned many times before, I love Latin flavors including ancho chili powder. My other favorite ingredient is chorizo. If I could, I would eat chorizo everyday- but the reality is that it is high in fat and calories… so, it is perfect to use as a flavor enhancer and not as the main protein.  I also used chicken thighs but one can use chicken breast and make the dish healthier.

The chicken and chorizo are cooked like a stew in a mixture of chicken broth and orange juice. This fall/winter, I have been using loads of fresh oranges and orange juice. I love the sweet and savory the fruit imparts in all dishes.

I served the stew with a quick raisin and pine nut couscous. I like to use whole wheat couscous to incorporate more whole grains into our diets. I also served a yummy salad .. coming up tomorrow.

  • 2 tablespoons extra light olive oil
  • 1 pound chicken thighs, skinless, bone in
  • ¼ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 1 cup fresh chorizo, casings off (about 2 to 3 large links) crumbled
  • 1 cup yellow onion, chopped
  • 3 garlic cloves, minced
  • Juice of 2 Clementines
  • 2 cups chicken broth
  • 2 teaspoons ancho chili powder
  • Salt
  • ½ cup cilantro, chopped

Add the flour, salt and pepper in a wide platter. Dredge the chicken lightly in the flour. Heat a large saucepan with the oil and brown the chicken pieces on both sides for 2 minutes each. Take out and keep aside. Reheat the oil and add the chorizo. Saute on medium high heat for 2 to 3 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the chicken, orange juice, chicken broth and ancho chili powder. Bring to a boil and lower the heat to a simmer. Cover and let cook for 20 minutes. Take the lid off and increase the heat to high. Cook for another 3 to 4 minutes. Check for seasonings and add salt and garnish with cilantro.

Couscous with Raisins and Pine Nuts

  • 1 tablespoon extra virgin olive oil
  • ½ cup golden raisins
  • ½ cup pine nuts
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 cup whole wheat couscous

Heat a medium saucepan with the olive oil. Add the raisins and pine nuts and sauté on medium heat for 1 to 2 minutes. Add the chicken broth and salt. Bring to a boil and add the couscous. Place the lid and turn the heat off. Let stand for fifteen minutes and fluff with a fork. Serve with the chicken.

Sausage and Green Bean Pasta

This is a perfect dish to make for this season as the basil season is coming to an end. I cut down all my basil and made a big batch of pesto to freeze. It is a great way to enjoy some summer flavors in a few month!

Pesto

  • 3 garlic cloves
  • ¼ cup Parmigiano Reggiano
  • 1/3 cup pine nuts
  • Zest of one lemon
  • Juice of one lemon
  • 2 cups basil
  • ¼ cup tarragon
  • ¼ cup parsley
  • Salt
  • ¼ cup extra virgin olive oil (or more if needed)

Add the garlic, cheese, pine nuts, lemon zest and lemon juice to a processor. Process for a minute and add the basil, tarragon, parsley and salt. Process for a minute and gradually add the oil while the machine is still on. Taste for seasonings and keep aside.

  • 8 oz tender green beans, trimmed

Add the green beans to boiling water. Bring back to a boil and take out and dip into cold water to retain the color. Take out and keep aside.

  •  2 tablespoons extra virgin olive oil
  • 4 links chicken sausage, casings taken off and crumbled
  • ½ pound pasta, cooked al dente
  • Salt to taste

Heat a frying pan with the olive oil. Add the crumbled sausage and sauté on a medium high heat, stirring constantly for 5 to 6 minutes till golden brown. Add the pasta and green beans. Add enough pesto to coat everything and mix well. Add salt if needed and serve.

Mediterranean Meatballs

Here is another delicious recipe for one of our favorite things to eat. I am afraid, I will be running out of ideas soon for making different kinds meatballs. I realize I can use different kinds of meats, etc but I do love using turkey meat as it is so healthy to eat, especially since I am trying to reduce the amounts of red meat I feed my family.

This particular one has a mixture of sundried tomatoes, garlic, pine nuts and basil. The mixture adds a delicious flavor to the meatballs as well as the sauce. The trick to soft meatballs is the panko breadcrumbs soaked in milk. The meatballs come out melting in the mouth. The sauce is made with fresh cherry tomatoes- super simple to make and the most delicious as well.

Overall, it is a fabulous meal to make. I also made a warm spinach salad and served red wine with dinner- yum!!

  • 1 pound ground turkey (dark meat)
  • 4 to 5 sundried tomatoes, chopped
  • 3 garlic cloves, chopped
  • 1/3 cup pine nuts
  • 1 cup basil, chopped

Add the shallot, garlic, into a food processor and process till smooth. Add the sundried tomatoes and basil. Process till smooth and take out into a medium bowl with the turkey.

  • ½ cup panko crumbs
  • ¼ cup milk

Soak the breadcrumbs in the milk for 15 minutes.

  • 1 egg
  • 2 teaspoons salt

Add the soaked breadcrumbs, egg and salt into the turkey mixture. Mix with both hands. Keep aside.

Marinara Sauce

  • 1 can (28 oz) cherry tomatoes (or any other)- put through the food mill
  • 1 small yellow onion, grated
  • 2 garlic cloves, grated
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons extra virgin olive oil
  • Salt
  • A pinch of sugar

Heat a heavy, wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce, thyme, basil, salt and sugar. Mix well and bring to a boil. Lower the heat and cook for at least 20 minutes.

In the meantime form meatballs (the mixture makes about 14 meatballs). Drop the meatballs into the simmering sauce as you form them. Once all the meatballs are in the saucepan, simmer covered for 15 minutes. Check for seasonings and serve with spaghetti.

1 pound spaghetti, cooked al dente
2 tablespoons extra virgin olive oil
2 teaspoons dried basil
2 teaspoons salt

Once the pasta is done, drain it well and place it back into the pan. Add the oil, basil and salt. Mix well and keep ready for the meatballs.

Serve the meatballs on top of the seasoned spaghetti.

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