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Spinach Tortilla with Pine Nuts

Spinach Tortilla with Pine Nuts


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Spinach Tortilla with Pine Nuts

This classic Spanish omelette is a recipe that deserves a place in any cook’s repertoire.

The caramelized onion is utterly delicious, making a beautiful contrast with the richness of the eggs — while the vibrant spinach lightens the whole dish and the sautéed pine nuts contribute their luxurious nuttiness.

But no matter how tantalizing the ingredients, the most important thing with a good tortilla, at least in my book, is that it be moist. Inverting the tortilla and cooking the second side for only seconds will guarantee a beautiful result — worth both the trouble and the slight shakiness of your hand if you’ve never attempted the maneuver before.

This spinach tortilla is ideal for lunch or a light dinner, served with a simple side of crisp greens. But I love serving it tapas style as well — where it is equally delectable warm and at room temperature.

Ingredients

For the spinach

  • 1 Tablespoon sea salt
  • 12 Ounces spinach, stemmed

For the tortilla

  • 3 Tablespoons extra-virgin olive oil
  • 1 large Spanish onion, quartered and sliced thinly
  • 2 Tablespoons pine nuts
  • 2 large cloves garlic, minced
  • 1/8 Teaspoon cayenne
  • 1/2 Teaspoon sea salt
  • 8 large eggs, preferably organic
  • Freshly ground black pepper, to taste
  • 1 Tablespoon olive oil

Servings4

Calories Per Serving331

Folate equivalent (total)221µg55%

Riboflavin (B2)0.6mg37.8%


    • 1 teaspoon plus 6 tablespoons extra-virgin olive oil
    • 1/2 cup pine nuts
    • 2 10-ounce packages ready-to-use spinach leaves
    • 6 large garlic cloves (unpeeled)
    • 12 ounces pappardelle or fettuccine
    • 6 medium portobello mushrooms, stems trimmed
    • 12 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
    • Additional freshly grated Parmesan cheese
    1. Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
    2. Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
    3. Preheat broiler. Bring large pot of salted water to boil. Add pasta boil until tender but firm to bite, stirring occasionally.
    4. Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
    5. Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.

    Recipe Summary

    • 1 cup brown rice
    • 3 tablespoons extra-virgin olive oil
    • 4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
    • Coarse salt
    • 2 cloves garlic, thinly sliced
    • Pinch of red-pepper flakes
    • 1 bunch spinach, trimmed and rinsed (10 oz)
    • 2 tablespoons pine nuts, toasted
    • 2 tablespoons fresh goat cheese
    • 1/2 lemon

    Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.

    Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.

    To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.


    Spinach Quiche with Cheese and Pine Nuts

    My Spinach Quiche with Cheese and Pine Nuts is easy to make and perfect for brunch and parties! It also makes a perfect dinner. You can eat this Quiche hot and cold because the crust won’t go soggy.

    A Quiche is a savoury kind of pie from France. It is traditionally eaten warm as an Appetizer or with salad as a main dish. There are classic quiches like Quiche Lorraine (filled with bacon, creme fraiche, and eggs) or when you add onions it will become a Quiche Alsacienne. It’s common to drink a glass of wine with your quiche or “Federweißer” which is a very young wine.

    All kinds of quiche have the basics in common: Pie crust is filled with an egg and milk custard which is mixed with all sorts of extras like cheese and vegetables.

    My quiche version uses eggs, whole milk, Austrian mountain cheese (any kind of mature cheese will do this job), cream cheese, onions, frozen spinach and pine nuts.


    Yes. 2.71 mg per 100 grams. This is not a high amount, but spinach is a good source of iron, calcium and Vitamin A.

    The benefits of spinach can be found in my extensive Spinach 101 found here.

    There are three types of Spinach

    • Savoy: Dark green, crinkly, curly, sold loose in fresh produce department and is the hardest to clean.
    • Semi-savoy: Less crinkly, and easier to clean.
    • Flat Leafed: most often packaged, easiest to clean, most consumer friendly.

    The recipe for Garlicky spinach is pretty straight forward. I slice garlic thinly and do a very quick sauté in olive oil. After about a minute I add walnuts to get them nice and toasted. Add a little salt, swirl around and then add my spinach. Lower the heat and sauté away. It takes mere minutes to get the spinach wilted. Serve immediately.

    Garlicky spinach goes well with steak, over a pizza or flatbread, as a tartine, over pasta or mixed into rice. You could also use the leftovers to go into your favorite soup.


    Sauteed Spinach with Lemon and Pine Nuts

    Place the pine nuts in a skillet over medium heat. Stir and toss until lightly golden, 30 to 60 seconds. Remove from the pan and reserve.

    Warm the olive oil in a large skillet. Add the garlic and cook 10 minutes. Add the spinach and toss with tongs until the garlic is mixed in with the spinach and the spinach just begins to wilt. Add the lemon zest and pine nuts and toss well. Season with salt and pepper.

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    Spanish Style Chickpeas with Spinach and Pine Nuts

    I love creating this meatless meal for my family. Just last week my grandson was spending the weekend with me. He asked what we were having for dinner and I explained what I was cooking. He asked if I wouldn&rsquot mind going to the market and buying him some fresh spinach. I was very surprised at his request. This is a child that refuses to eat anything. Everyday we have such a hard time getting him to eat.

    I asked my grandson about his request and he explained that he would rather have the spinach and chick peas that I made for dinner. He also asked if I would make him a pan of spinach with chopped garlic and sautéed in olive oil. I was very pleased at his request and headed off to the market. This is a child that won&rsquot touch a vegetable on his plate. But now he wants spinach.

    If you have a picky eater such as my grandson, try this delicious recipe to change their minds.

    Ingredients:

    • ½ to 1 Pound fresh spinach, remove stems (3 to 6 cups of fresh spinach)
    • ½ Cup fresh button mushroom, cleaned and diced fine
    • 1 White or red onions, chopped
    • 1 Green bell pepper, chopped
    • 1 Red bell pepper, chopped
    • ¼ Cup pine nuts (You may substitute the pine nuts for any other nut. Pine nuts are expensive and I have used unsalted cashews in this recipe.)
    • 3 Cloves of garlic, minced
    • 2 Tablespoons olive oil
    • 1 Dried bay leaf
    • 2 Ripe tomatoes, chopped fine
    • 2 Knoor Vegetable bouillon cubes
    • 2 Cups hot water
    • 1 Teaspoon paprika
    • 1 Teaspoon Adobo with pepper seasoning (You can make your own Adobo by following this recipe.)
    • 1 Large green chili pepper, diced with seeds removed
    • 4 Cups fresh cooked chickpeas or 2 cans 16 ounces each, chickpeas, rinsed and drained
    1. Dissolve vegetable bouillon cubes in hot water, set aside.
    2. In a large mixing bowl, fill the bowl with water and ice cubes, set aside.
    3. Place your spinach leaves in a large saucepan and add enough water to cover the leaves.
    4. Place the saucepan on the stove and bring to a boil.
    5. Let boil 10 seconds and remove.
    6. Immediately remove the spinach leaves with tongs and add to your prepared bowl of ice water.
    7. When cold, remove the leaves and squeeze out excess water and set aside.
    8. Add olive to a large cast iron pot and heat.
    9. When hot, add onions, mushroom and garlic and sauté until onions are translucent.
    10. Add tomatoes, chopped chili, red bell pepper, green bell pepper, bay leaf, clove, and 1 tablespoon of prepared vegetable bouillon the saucepan.
    11. Heat thoroughly for 3 minutes.
    12. Remove bay leaf and clove from the saucepan and discard.
    13. Add remaining vegetable bouillon to the sauce pan with paprika and bring to a boil.
    14. Reduce heat to medium high and add your cooked chickpeas to the saucepan.
    15. Cook uncovered for 10 minutes, stirring occasionally.
    16. Remove 1 cup of the chickpea mixture and add to your blender.
    17. Puree the chickpea and add back to your saucepan.
    18. In a large pie plate or serving bowl, pour the chickpea mixture, and spread evenly.
    19. Chop the spinach and arrange on top of the chickpeas.
    20. Sprinkle with pine nuts and season to taste with salt and pepper.
    21. Serve with warm flour or corn tortillas.


    Sauteed Spinach with Lemon, Garlic and Onions, and Pine Nuts

    I have recently started getting a pound of organic baby spinach leaves, every week or two. We like spinach, yet… it is a lot of spinach to get through with only Joel and I. But when I came up with this recipe, it was hardly a hardship. We love this recipe. The lemon brightens the flavor, the onion adds depth, the garlic flavor, and the pine nuts texture. I think that I could just about eat this everyday.

    But don’t think that I have always liked spinach. Oh no. I still clearly remember my first introduction to it.

    I was probably around five, and we were living in Southern California at the time. My mom had fixed a nice dinner for us and served it to us in the more fancy dining room. I got through my dinner fine, until it came time to tackle a HUGE (or so I thought) bowl of steamed spinach. It was unsightly. Even worse then that, every time I tried to eat it, it would gag me.

    For some reason, my mom ( who usually only made us eat a few bites of something we didn’t like) decided that I wasn’t doing my best. So I was left alone in the dining room, after everyone else had finished, with this huge bowl of spinach to get through before I could get the ice cream that everyone else was already enjoying.

    My little tanned self sat at that table starring into a bottomless bowl of spinach that gagged me and wondered what to do. I certainly couldn’t eat it. Logic began to kick in.

    I started very carefully spreading out the spinach leaves throughout the room. I put some all along the table, at every setting. I was sure that my mother would just think that people were unusually messy that night. I climbed under the table and hung it on the rungs of the chairs (unusually messy again!) . I even placed some on the bookshelves, though I don’t know how that was to be explained. I thought as long as I spread it out thin enough, my mother would never notice….right?

    Wrong. When my mother, who had finally pitied me, came in with a bowl of melting ice cream and found what a mess I made, I was doomed. She did somehow notice all of the spinach hanging throughout the room. It was quite strange. It thought that I had done it so cleverly.

    But thank goodness, I have learned better ways to prepare it, and developed more of a taste for it at the same time. So now a very untanned, Kimi can quite happily eat this recipe, and enjoy it too. Spinach truly is a wonderful food.

    You will feel like you are going to make a ton of food with so many cups of spinach leaves, but when cooked, it melts down to nothing! My husband and I eat this all by ourselves and usually wish for more. A very easy and yummy way to eat a lot of spinach.

    Sauteed Spinach with Lemon, Garlic and Onions, and Pine Nuts

    A few Tablespoons of olive oil
    A half of an Onion, chopped
    One garlic clove, minced
    5-6 cups of Baby Spinach Leaves, washed and dried
    A half of a lemon
    1/4 cup of pine nuts
    salt to taste

    In a large saucepan, heat olive oil over med-high heat until hot. Add onion and saute until soft, and slightly browning (about ten minutes) Add garlic cloves, and stir in.

    Start adding in the spinach leaves, heaping them in, just leaving enough room to stir. If it is to much for your pan, add until full and allow some of them to wilt (making space for more) and then add the rest. Saute until wilted, and then take off of the heat. Squeeze a little lemon juice over, toss the pine nuts in, and salt to taste. Serve immediately.


    Spinach Salad with Pecorino, Pine Nuts, and Currants

    Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.

    Step 2

    Toss spinach with vinaigrette in large bowl. Add cheese and toss.

    How would you rate Spinach Salad with Pecorino, Pine Nuts, and Currants?

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    Instructions

    Preheat oven to 350°F. Cut flank steak almost in half horizontally without cutting all the way through. Open steak to form a rectangle

    Mix basil, garlic, pepper and salt. Reserve 1 teaspoon for sauce. Place 1 tablespoon of the seasoning mixture, spinach, pine nuts, bread crumbs, Parmesan cheese and 2 tablespoons of the oil in food processor cover. Pulse to make a coarse mixture. Spread over steak. Roll steak tightly into a log shape. Tie with string in several places to close securely. Sprinkle with remaining seasoning mixture

    Heat 1 tablespoon of the remaining oil in large skillet on medium-high heat. Add beef roll cook on all sides until browned. Transfer beef roll to baking pan cover. Bake 1 hour

    Warm skillet on medium heat. Pour wine into skillet, scraping bottom of pan to loosen browned bits. Add remaining 1 tablespoon oil, reserved 1 teaspoon seasoning mixture and onion cook and stir 5 minutes. Set aside

    Remove beef roll from oven cover with foil. Let stand 10 minutes. Add tomatoes to skillet cook 10 minutes on medium heat, stirring occasionally. Slice beef roll into 1/2-inch thick slices. Serve with tomato sauce



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