Tag Archives: seeds

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.

 

 

1-2-3-GO!

6 Mar

Alright.  It’s March.  Let’s get rolling on thinking about the upcoming summer.  No, I don’t mean go try swim suits on.  Ugh!  Who wants to try on tiny cloths with pale dry winter skin that hasn’t seen the sun in months!  And shave my legs?  Forget it!  That is not what I am talking about!  It’s time to start planning a garden!  I started mine.  Yahoo!

I get spring fever really early in the season.  I just love warm sunny weather.  So I start to get jazzed about the upcoming summer long before the lawn needs cutting.  Long before warm breezes allow me to enjoy the screen porch.  I simply can’t help myself.  Therefore, I need to placate myself (and NOT by swim suit shopping!).  I find winter joy in planning my spring and summer garden.

The reality is, though, that I am a really busy working mom.  My fantasy of languishing in my fragrant blooming garden, dressed in crisp cotton khaki’s and a sun hat (channeling the lovely Katherine Hepburn!), fielding compliments from jealous neighbors is, well, just that.  A fantasy.  But that doesn’t stop me.  I have learned to reign myself in a bit.  I have a small garden.  But even that is very rewarding.

First, I can start planning my spring summer garden in the late winter months, which is fun.  Second, I go small and easy.  I have mostly herbs in my garden.  My time is tight, and I don’t have the greenest thumb in the world.  In fact, I am a bit clumsy in the garden, so I won’t quit, but I do work within my, shall we say, limitations.  Time, space, and ability are constraints I need to be mindful of when planning my garden.  As much as I would love to devote hours to a fabulous garden, I can’t.  And I learned that lesson the hard way, but I did learn it!

I have already put my seeds in their little peat moss pots.  I have a great sunny window seat, so I move the cushions and plunk my little seedling wannabe’s there to sprout.  My pots are in neat little rows all labels with popsicle sticks and labels.  Simple.  It is very inexpensive to set up because I stay away from the gimmicky “potting and watering systems” for new seedlings.  I go the old fashioned route.  Little cups, good seeds, rich potting soil.  I shove my finger in the filled pot and sprinkle seeds in.  I water them, keep them in a spot where they get good sun, and watch my garden begin.  Happily.

So far I have started herbs including rosemary, 2 kinds of basil, parsley, cilantro, and mint.  I also started arugula, mesculin, and other lettuces.  Again, lettuces and greens are super easy to grow.  I am practically guaranteed success.   I added green onions and red peppers.  That’s it.  Simple dimple.

My little garden scratches my spring fever itch for many months.  It’s so gratifying to watch my little sprouts peek up out of the soil and take root.  When the weather warms up, I will head out to prepare a spot in my yard.  I will spend a morning transplanting and fussing a bit over the garden.  Then I will step back and let it go!  Stepping out of the kitchen into a garden is pure magic.  Picking fresh greens and herbs is gratifying.  And the smells are amazing.  You can’t help but throw your head back, breath the fresh herbs in, and begin creating a flavorful dish in your mind.

So I can’t have the huge blooming garden I think that, as a foodie, I should have, but my little one sure makes me happy.  So go get your supplies, plant your seeds, and enjoy some summer simplicity.  It’s fun.  I promise!