Tag Archives: pine nuts

Pignolia. A Love Story.

29 Dec

Pignolia. Pine nuts. Whatever the name oh how I love ’em! This more than just a passing crush or a fanciful flirtation. J’adore! Flexibility with this seed means that they can go into so many dishes! Are you living a keto, vegan, paleo, or gluten free lifestyle? No problem. Bring on the pignolia. Not only that, with a busy lifestyle, the grab and go ease of pine nuts just add to their fabulousness!

Pine nuts often get overlooked. If you have eaten them in the past and gotten away from them, this is a little nudge to add them back into the mix. If you have never tried them, well, there is no time like the present.

These buttery textured delights can be a perfect addition to a granola snack mix, tossed on a salad, or blended into your favorite pesto and home made hummus. The flavor packed pine nut shouldn’t be saved for the special occasions-add them into the regular rotation of goodies!

Pine nuts are literally the seeds from pine cones. There are many species of pine nuts but don’t let that intimidate you. Don’t let the cost sway you away from these delicious little nuggets either. A little can go a long way.

Why add them into your diet? Pine nuts are rich in many nutrients that boost metabolism and bolster immune system health. So they not only taste delicious, they can help your body resist disease. Also, they are especially rich in monounsaturated fatty acids which can naturally lower bad cholesterol.

And if you still need convincing, look no further than your mirror. Pine nuts are rich in vitamin E. What does that have to do with your beauty regime? Vitamin E is excellent for cells-which helps maintain beautiful skin. Toss that makeup aside and start eating more of these flavor packed kernels.

They are delicious right out of the bag, but toasting pine nuts kicks my love affair with them into overdrive. Why go through the extra step to toast pine nuts? It intensifies their unique nuttiness and adds a slightly firmer bite. Adding them to a recipe, a salad, or even a creamy slice of cheesecake lends a wonderful toasty flavor layer.

And it is easy peasy to do. First simply toss the pine nuts into a dry heated pan. No oil is needed here.  Put them on a medium heat and spread in an even layer.

 

Put the pine nuts in a dry pan.

Keep your eye on them, stirring every few minutes while they heat up. They will become deliciously fragrant as they toast.

As these seeds toast they begin to emit a lovely warm fragrance.

Don’t leave the kitchen-nuts can burn quickly. While they toast, the enticing scents wafting through your kitchen will get your mouth watering!

biRvSex+R5aQ639gFipqQw

When they are perfectly golden brown, remove them from the heat and place them on a plate. It is hard to resist the temptation to pop those delectable nuts into your mouth by the handful while they cool.

onnlydw5tkynqimjerkoqa-e1574545056223.jpg

Now you can add them to your favorite recipe or simply sprinkle on anything! Put them on a salad. Add them as a cheesecake garnish. Make a big batch of pesto-some for now and some for later. Create some one of a kind home made hummus. Add them to a granola and nut snack mix. Let your creativity abound! One taste and you will fall in love with toasty pine nuts too!

Basic Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup parsley leaves
  • 1 cup good quality extra virgin olive oil
  • 1-2 cloves fresh garlic finely minced
  • 1/4 cup pine nuts
  • 1/2 cup fresh Parmesan cheese, grated
  • salt and pepper to taste

Put all ingredients in blender and blend until smooth. Use as a sauce for pesto or vegetables, or brush on fish or chicken. 1/2 cup cream may be added for a creamy pesto sauce which is lovely on tortellini.

Hummus:

  • I 15 ounce can chickpeas, drained and rinsed
  • 1 clove garlic, roughly chopped
  • 1/4 cup olive oil
  • 1/4 cup toasted pine nuts, plus more for garnish
  • 2 T. Fresh lemon juice
  • 2 T. Tahini (may substitute 1-2 T. peanut butter or omit
  • 1 t. paprika
  • Salt and pepper to taste

Place all items in blender and blend until smooth. May add more olive oil if necessary for desired consistency. Garnish by sprinkling more toasted pine nuts before serving.

 

 

Pesto Passion

23 Aug

Ok..again my Leo comes out…even in my cooking. An August birthday makes me a Leo, and I must admit, I am a lover of the sun.   Summer sunshine means amazing herbs springing to life in my garden.  I love them all, but my favorite of the summer herbs has got to be basil.

I wash my hands before I pick the delicate leaves so I can allow the delicious scent to linger on my fingers for a few extra minutes.  After first admiring my herbs, I pick some basal,  close my eyes, bring my fingers close to my face and breathe deep.  Inhaling this fresh basil is simply a culinary delight.  It plays a starring role in many of my summer recipes.  Everyone has basil around in the summer, and there are a million ways to use it, from simple bruschetta to complicated sauces.  Summer bruschetta with fresh tomatoes and basil is as refreshing as a popsicle!   Mix diced fresh tomatoes with freshly cut basil and goat cheese.  Douse this with a bit of olive oil and vinegar.  Drop a spoonful on some crusty bread and voila!  Instant delish!

My favorite thing to make with basil is fresh pesto.  It takes moments to prepare and can be used in many different ways.  Pesto can be liberally poured over pasta making a delicious side dish.  It can be brushed onto fish, adding beautiful color and flavor to either delicate or hearty fish.  I have doused chicken with pesto, adding flair to an otherwise bland weeknight dinner.  Pesto can also be spread onto a sandwich as a savory condiment.  I love the freedom to use my flavor packed pesto on most everything!  It is simple and makes me look like a rock star in the kitchen at times.  Who wouldn’t love that?

Pesto is very forgiving too.  I have adjusted or substituted ingredients without having to sacrifice flavor. I will pass along my pesto recipe and let you have some fun with it too!  It is a crowd pleaser, so make plenty.  Bon appetite!

Basic Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup parsley leaves
  • 1 cup good quality extra virgin olive oil
  • 1-2 cloves fresh garlic
  • 1/4 cup pine nuts
  • 1/2 cup fresh parmesan cheese
  • Salt and Pepper to taste

Put all ingredients in blender and blend until smooth.

FYI- I have tried using toasted pine nuts  as well as roasted garlic and it did not make a notable difference in taste.   I have also substituted walnuts for pine nuts, and the flavor was great.  I have used both the parmesan cheese in the green can as well as fresh parmesan cheese, and fresh makes a difference.  Use freshly grated parmesan if you can, but if you only have the green can on hand, go for it!  I usually add a little more olive oil if I am putting this on pasta.  If you are using dried herbs in a pinch, you also may want to increase the olive oil.  Go ahead!  Play with this recipe!  Have fun and enjoy the amazing flavors!  And don’t forget to freeze some rouse later.

 

 

Passionate for Pesto

30 Apr

Our winter was cold, snowy, and the weather was, well, dreary.  Spring has sprung, and it was a bit of a whimper, not a big bold leaping launch.  Rats.  I love spring, but our spring this year has limped in. Not with tulips and daffodils, but with gray skies and cold rain.  I am not complaining, mind you, just missing the beauty and newness of spring this year.  But darn glad that it is finally here.

With gray skies above, imagine my excitement when I zipped down to the back yard for something and realized that my parsley was absolutely bursting out of the garden!  I instantly forgot my purpose for having gone to the back yard and leaned over my garden.  I blinked and blinked again.  Yes!  Not only was the parsley happily standing up to greet me, but so was the mint, the rosemary, and rocket arugula!  Yum!  I could not resist bending over, pinching off some leaves even though there was no imminent culinary purpose, and putting the herbs up to me face.  I breathed in, my head went back, and it was a moanable moment.

I try to have pots of herbs growing in my kitchen all year long (once in a while one of my foodie friends may sneak one out of my kitchen, so I have to keep more than one plant around!). My favorite thing to make with herbs is fresh pesto. It takes moments to prepare and can be used in many different ways.  Flexible foods are my favorite, and pesto is super flexible.  How flexible?

Pesto can be liberally poured over pasta making a delicious side dish. It can be brushed onto fish, adding beautiful color and flavor to either delicate or hearty fish. I have doused chicken with pesto, adding flair to an otherwise bland weeknight dinner. Pesto can also be spread onto a sandwich as a savory condiment. I love the freedom to use my flavor packed pesto in or on most everything! It is simple and makes me look like a rock star in the kitchen at times. Who wouldn’t love that?

Pesto is very forgiving too. I have adjusted or substituted ingredients without having to sacrifice flavor. I will pass along my pesto recipe and let you have some fun with it too! It is a crowd pleaser, so make plenty. Bon appetite!

Basic Pesto:

2 cups fresh basil leaves

1/2 cup parsley leaves

1 cup good quality extra virgin olive oil

1-2 cloves fresh garlic

1/4 cup pine nuts

1/2 cup fresh parmesan cheese

salt and pepper to taste

Put all ingredients in blender and blend until smooth.

FYI- I have tried using toasted pine nuts as well as roasted garlic and it did not make a notable difference in taste. I have also substituted walnuts for pine nuts, and the flavor was great. I have used both the parmesan cheese in the green can as well as fresh parmesan cheese, and fresh makes a difference. Use it if you can, but if you only have the green can on hand, go for it! I usually add a little more olive oil if I am putting this on pasta. If you are using dried herbs in a pinch, you also may want to increase the olive oil. Go ahead! Play with this recipe! Have fun and enjoy the amazing flavors!  And don’t forget to make a big batch and freeze some for another night when time is short.