Braised Pine Nuts with Butternut Squash

  

For an early Christmas I bough myself a multi cooker. This recipe is from F&W, and it was a perfect way to test drive my new cooker. This is the perfect side to a roast or serves as a veggie main.

Ingredients:
1 c butternut squash puree (roasted and pureed)
1 tbsp olive oil
Salt and pepper
1 cup Italian pine nuts, toasted
1 large shallot, minced
1 tsp tomato paste
1/2 c dry white wine
1 c chicken broth
Pinch of saffron threads
1/2 c Parmigiano-Reggiano shavings

Heat the 1 tbsp olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 12 PSI for 7 minutes.

Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes.

Stir in squash puree and saffron and cook until heated through. Stir in a tbsp or two of water if the puree is too thick. Season with salt and pepper.

Spoon the mixture into bowls, garnish with cheese shavings and serve.

Serves 4.

Brussels Sprouts with Pecorino

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I love brussel sprouts and this brings in two of my other loves cheese and nuts!

Ingredients:
1/4 c pine nuts, toasted
1 lb Brussels sprouts, halved
olive oil
Salt and pepper
1/4 c Pecorino cut into 1/4-inch pieces
2 TBSP lemon juice

Heat the oven to 500°F.

Place brussel sprouts on a oiled baking sheet, spray with olive oil, salt and pepper and toss to coat. Spread out to an even layer.

Roast, stirring about halfway through the cooking time, until browned and just tender, about 20 to 25 minutes total.

Transfer the Brussels sprouts to a bowl and set them aside to cool for 5 minutes. Add the toasted pine nuts, cheese, and lemon juice and toss to combine. Taste and season with salt and pepper as needed.

Serves 4.

Shrimp with Pea Pesto

 This is a quick weeknight meal inspired by F&W. Fresh peas are required for this dish, so do seek them out. I cooked up some orzo that I tossed it with the extra pesto to compete the meal.

Ingredients:
1/4 c pine nuts, toasted
2 c shelled fresh peas
3/4 c parmigiano, grated
2 cloves garlic, green germ removed
1 TBSP lemon juice
1/4 c olive oil, plus extra for cooking the shrimp
Salt and pepper
1 lb shrimp, peeled and cleaned

In a food processor or blender combine peas, cheese, garlic, olive oil, lemon juice, salt and pepper. Puree until smooth.

In a large non-stick skillet, heat olive oil over medium high heat. Cook shrimp anout 2 minites per side until opaque and cooked through.

Serve shrimp with pesto and a little parmigiano cheese.

Serves 2 – 4.

Pasta with Yogurt, Peas and Chili

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Another winner from Jerusalem – I love this cookbook! This one is perfect Meatless Monday. Be sure to use shell pasta.

Ingredients:
1 1/4 c Greek yogurt
5 TBSP olive oil, divided
2 cloves garlic
1/2 lb large shell pasta
1/2 lb peas
2 tsp Aleppo
1/4 c pine nuts
3/4 c basil leaves, torn
4 oz feta crumbled
Salt and pepper

Combine yogurt, 3 TBSP olive oil, garlic, and 1/2 the peas in a blender and purée till smooth.

Cook pasta according to package.

In a small pan, heat 2 TBSP olive oil, add pepper and pin nuts. Cook over medium heat for 2 – 3 minutes until pine nuts are toasted.

Drain pasta and toss with peas, feta, basil, pine nut mixture and yogurt sauce.

Serves 3.

Lamb, Bulger & Herb Tart

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This is yet another amazing dish from “Jerusalem.”

Ingredients:
Bulgur:
1 c Bulgur
1 c boiling water
2 TBSP self rising flour
1 TBSP olive oil
Salt and pepper
Lamb:
2 cloves garlic, minced
2 onions, sliced thin
1 green pepper, finely chopped
1 lb ground lamb
1 tsp allspice
1 tsp cinnamon
1 tsp ground coriander
2 TBSP cilantro, chopped
1/2 c toasted pine nuts
Tahini Sauce:
3 1/2 TBSP tahini paste
2 tsp lemon juice
3 TBSP water
Salt
1 tsp sumuc

Preheat oven to 400. Line an 8 inch springform pan with parchment.

Combine Bulgur and water. Let set for 30 minutes. Stir in remaining ingredients and press into pan.

Cook onions, garlic and peppers in 2TBSP olive oil over medium heat, cook until soft. Add lamb and cook until browned, breaking up with a spoon. Add remaining ingredients and cook for 2 minutes. Press over bulgur. Bake for 20 minutes.

Combine tahini ingredients. Pour over lamb mixture season with chopped parley and bake for 10 minutes.

Remove from oven and let cool. Sprinkle with Sumac and a few pine nuts.

Serves 6.

Roasted Eggplant with Saffron Yogurt

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Ottolenghi is an amazing cookbook!! Tonight I made this amazing veggie eggplant dish. Serve with a little bread and you have an amazing meal! This is a great weeknight meal.

Ingredients:
yogurt sauce:
Small pinch of saffron
3 TBSP hot water
3/4 c Greek yogurt
1 clove garlic, minced
2 1/2 TBSP lemon juice
3 TBSP olive oil
Salt

3 eggplants, halved and quartered
Olive oil
Toasted pine nuts
Pomegranate seeds
Basil leaves
Salt and pepper

Preheat oven to 425. Spray or brush eggplant with olive oil, salt and pepper. Roast for 25 minutes, until golden brown. Let cool down.

Place saffron in hot water and set aside. Whisk remaining yogurt sauce ingredients then whisk in the saffron water.

To serve, drizzle yogurt over eggplant top with pine nuts, Pom seeds and basil.

Serves 4.

Brussels Sprouts with Pecorino

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I love brussel sprouts and this brings in two of my other loves cheese and nuts!

Ingredients:
1/4 c pine nuts, toasted
1 lb Brussels sprouts, halved
olive oil
Salt and pepper
1/4 c Pecorino cut into 1/4-inch pieces
2 TBSP lemon juice

Heat the oven to 500°F.

Place brussel sprouts on a oiled baking sheet, spray with olive oil, salt and pepper and toss to coat. Spread out to an even layer.

Roast, stirring about halfway through the cooking time, until browned and just tender, about 20 to 25 minutes total.

Transfer the Brussels sprouts to a bowl and set them aside to cool for 5 minutes. Add the toasted pine nuts, cheese, and lemon juice and toss to combine. Taste and season with salt and pepper as needed.

Serves 4.