Trout With Sticky Rice Zucchini And Pine Nuts Food

STUFFED ZUCCHINI WITH BROWN RICE AND PINE NUTS

Steps:

• In medium sized saucepan, combine rice, water, bay leaf and fennel seeds and simmer, covered for about 35 minutes. Remove rice from heat and let stand for 10 minutes. Discard bay leaf and fluff rice with fork. cover and set aside
• Wash and trim both ends of zucchini, then cut in hallf lengthwise. Use a spoon to scrape out zucchini pulp leaving about ½" thick walls for "zucchini boats" - Coarsely chop zucchini pulp an set aside
• PRE-HEAT OVEN AT 350 Degrees
• Spray a shallow baking pan, just large enough to contain zucchini with vegetable spray and set aside
• In small non-stick saute pan, lightly brown pine nuts over medium heat - set aside
• In a medium sized, non stick saute pan, heat olive oil over medium heat. Add onion and garlic and saute until translucent. Add sliced mushrooms, thyme and paprika. Saute mushrooms until soft, then add zucchini pulp and cook for 2 to 3 minutes. Add cooked brown rice, diced tomato and swiss chard. Stir and saute until chard wilts and mixture binds together. Add shredded basil and toasted pine nuts.
• Generously mound filing in zucchini boats. Let it overflow
• Transfer filled zucchini to prepared baking pan. Top each zucchini boat with sliced tomatoes. Sprinkle black pepper over tomato slices. Add ⅓ " water to bottom of pan. Cover pan with foil and bake for about 35 minutes or until tender.

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

Steps:

• Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
• Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

ZUCCHINI PASTA WITH PINE NUTS

Steps:

• Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
• Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
• Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.

ZUCCHINI WITH RAISINS AND PINE NUTS

Steps:

• Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
• Add the sliced zucchini and sauté for a few minutes, stirring.
• Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
• Stir in the black pepper and pine nuts. Serve warm or at room temperature.

PANFRIED TROUT WITH SPINACH AND PINE NUTS

Steps:

• Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
• Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
• Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

STICKY RICE

Steps:

• Rinse and drain the rice. In a medium saucepan, combine the rice and water and bring to a boil. Lower the heat, cover the pot and simmer for 12 minutes. Turn off the heat and allow to stand, covered, for 10 minutes before serving.

LEMON-ZESTY ZUCCHINI WITH PINE NUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
• Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
• Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

CAKE AUX COURGETTES AUX PIGNONS - ZUCCHINI BREAD WITH PINE NUTS

Steps:

• Preheat the oven to 425ºF.
• Gently squeeze the grated zucchini dry with paper towels.
• Put the eggs, melted butter, sugar and vanilla into a food processor and pulse until they are well-blended.
• In a bowl, mix the flour, salt and baking powder. Add this to the egg mixture in the food processor and process until the mixture is smooth.
• Pour the mixture into a bowl and stir in the zucchini and pine nuts.
• Butter a loaf pan and fill it with the batter, smooth the top and place the loaf pan in the oven and bake for 10 minutes.
• Lower the oven temperature to 350ºF and bake for an additional 60 minutes.
• To serve: Unmold the cake onto a cooling rack and allow it to cool to room temperature before serving.

TROUT WITH STICKY RICE, ZUCCHINI AND PINE NUTS

Steps:

• Stir together the rice, zucchini, orange zest, parsley, pine nuts, 1 teaspoon salt and pepper to taste. Season the trout fillets with salt and pepper.
• Divide the rice mixture evenly among the fillets, pressing it into a mound running the length of the fish. Place the fillets in a steamer, cover and steam until the trout is just cooked through, about 5 minutes. Divide among 4 plates and serve immediately.

ROASTED LEMON- ZEST ZUCCHINI WITH PINE NUTS

Steps:

• Preheat oven to 425°F.
• Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan; toast the nuts in the oven, shaking the pan about half-way through, about 7 minutes, or until evenly brown.
• Transfer to a serving bowl; reserve baking sheet.
• Toss the zucchini with 2 tablespoons of olive oil, garlic, lemon zest, salt and pepper (I let marinate at this point); spread out on the baking sheet and roast until crisp tender and slightly brown, about 10-12 minutes (I tossed it and shook it around about half-way through).
• Toss zucchini and lemon with the nuts.
• NOTE: The original recipe called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I omitted this.

TART WITH ZUCCHINI, PROSCIUTTO, AND PINE NUTS

Steps:

• Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
• Roll out dough into a 10-inch circle on a lightly floured work surface.
• Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
• Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
• Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
• Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.