Spinach With Raisins And Pine Nuts Food

SAUTEED SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.

SPINACH SAUTEED WITH RAISINS AND PINE NUTS

Steps:

• Put the raisins in a small bowl and cover with boiling water. Let stand for about 10 minutes, then drain and set aside.
• If desired, toast pine nuts or almonds in a pan over medium heat, being careful not to burn them. Remove and set aside on a plate.
• In a large saute pan, warm olive oil over medium heat and saute onion until golden, about 5 minutes. Add garlic and saute one minute more.
• Add spinach and cook 1-2 minutes until bright green and wilted. Stir in raisins and nuts and season with salt and pepper.
• Serve hot or at room temperature.

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

SPINACH WITH CHICKPEAS, PINE NUTS & RAISINS

Steps:

• Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
• Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.

SEA BASS ON SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Put the raisins in a small bowl, cover with hot water and set aside.
• Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
• Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
• Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
• Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
• Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
• Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
• Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

SPINACH PIE WITH RAISINS AND PINE NUTS

Steps:

• Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
• Add 2 of the eggs and continue to work until the mixture forms a dough.
• Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
• Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
• eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
• Remove with a slotted spoon.
• Add the remaining olive oil and cook the onions and garlic until wilted.
• Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
• Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
• Adjust the salt if necessary.
• Preheat the oven to 375°F.
• Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".
• Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
• Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
• Serve hot or at room temperature.

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

SPINACH WITH RAISINS, PINE NUTS & BREADCRUMBS

Steps:

• Heat the oil in a frying pan over a low heat. Add the breadcrumbs, garlic and some seasoning. Cook, stirring, until they are golden and crunchy.
• Remove from the pan, add the pine nuts and raisins, and cook for 2 mins until they are warmed through. Tip in the spinach and allow the heat of the pan to wilt it.
• Transfer to a serving dish and sprinkle over the crispy crumbs.