Pine nuts recipes never entered my mind until the late 1980”s. In fact, if someone told me about them, I would have laughed. My husband was so allergic to pine at certain times of the year making him very sick. I would never have had any pine in the house and certainly would never have cooked anything “pine” in the food.
After moving to Florida I ate at two Italian restaurants. I noticed an unfamiliar taste in some of the food which I ordered. I thought it was really good but I could not recognize the taste. When eating out, if I like a new dish, I will go home and try to duplicate the recipe. I was stumped with this mild delicious flavor. One day I inquired as to what was in the food. I was told they are pine nuts and they make many pine nuts recipes. I almost could not believe it. I had never heard of pine nuts and certainly not cooking with them.
Immediately I decided to experiment with this new ingredient making my own pine nuts recipes. Where would I ever find pine nuts? I had never seen them before. Can you believe on my next visit to Costco, I saw big bags of pine nuts. Sam’s Club even sells them! I found out that they have been in those stores for sale for a long time. I just never noticed them. Now I always keep them in stock. I store them in my freezer to keep them fresh.
Most of the pine nuts recipes which I have tried are Italian or from the Mediterranean area and the Middle East. I have never seen any pine nuts recipes originating from the United States. Come to find out this was a staple food of our Native Americans. Not all pine trees grow nuts suitable for harvesting. In America the pine nuts come from the Colorado pine. These pine nuts are known to be the largest and the easiest to shell. Other trees suitable for harvest are the Mexican pine. Italian stone pine and the Chinese nut pine.
The country producing the largest amount of pine nuts for harvest is Russia coming from the Siberian pine trees. The claims are that they export most of these to countries like China and Korea. This also surprises me because I have never seen any pine nuts recipes associated with these countries. I do think they would be great in many different international foods. I have even read that coffee is made from pine nuts and is suppose to be very flavorful.
From reading, I understand that the pine nuts have to be processed correctly if you collect your own. It seems they can become very strong in taste and maybe not good to eat. For most of my pine nuts recipes, I usually toast them first. For some recipes I chop and others I grind. They are also good used whole. The taste is mild and nutty with a butter flavor. Probably, the reason I like them so well is the high fat content tasting like butter. Just like other nuts, I throw them into many of my recipes to add texture.
NOTE: To toast pine nuts preheat oven to 375F degrees. Place pine nuts on an ungreased baking sheet. Place in oven for 10 minutes until golden brown. Remove from oven and cool.
Pine nuts recipes include many delicious breads.
Preheat oven to 350F degrees; butter loaf pan (9X5 inches).
Cream the butter and sugar in a large bowl; beat in eggs, pumpkin and orange extract.
Combine flour, baking powder, cinnamon and ginger in medium bowl.
Add dry ingredients and milk alternately to the pumpkin mixture; mix to blend.
Fold in pine nuts; pour into the prepared pan smoothing top.
Bake 60 to 70 minutes until golden brown and pick comes out clean.
Cool bread in pan for 10 minutes; remove from pan and cool completely.
You will find many pine nuts recipes included in Middle Eastern appetizer recipes.
Cut eggplant in half lengthwise; place in large bowl.
Cover with fresh cold water and the 1 teaspoon salt.
Soak for 8 hours; drain well on paper towels.
Heat oil in large skillet over medium heat.
Slice eggplant; cook until lightly browned and cool.
Place eggplant, lemon juice and next 4 ingredients in a food processor.
Process briefly until chopped and blended.
Season with additional salt if needed; serve with flat bread.
Makes about 3 cups.
Combine all ingredients in food processor.
Process just until well blended.
Serve with cooked pasta, rice, seafood, meat or potatoes.
Makes about 1 cup.
Learn how to make pine nuts recipes with chicken.
Pound chicken to ¼ inch thickness.
Combine chicken broth and next 5 ingredients in saucepan.
Bring mixture to a boil, reduce heat and simmer about 1 hour.
NOTE: Liquid should be reduced to about 2 cups.
Strain liquid; season with salt if needed.
Divide butter and oil evenly between 2 large skillets.
Over medium heat sauté chicken breasts on both sides until done.
Remove chicken breasts to a platter and keep warm.
Again bring chicken broth mixture to a boil; whisk in ¼ CUP ground pine nuts.
Stir in lemon juice and 1 TABLESPOON chopped parsley.
TO SERVE place a light layer of spinach over dinner plate.
Place a serving of cooked pasta and cooked chicken breast over the spinach.
Spoon sauce over the dinner; garnish with toasted pine nuts and parsley.
Cream cheese and herbs make delicious pine nuts recipes.
Shape cream cheese in a 5 ½ inch flat circle on a serving dish.
Make a slight indentation (A well) in the center of the round; set aside.
Combine parsley with remaining ingredients; mix well.
Spoon parsley mixture into the well in the cheese.
Garnish with fresh parsley or basil; chill 2 hours.
Serve with crackers or party toast; makes 4 cups.
Pine nuts recipes often include rice.
Preheat oven to 350F degrees.
Slice lids off tops of tomatoes (Save); scoop out pulp (Save).
Sprinkle the insides of tomatoes with salt, pepper and sugar.
Arrange tomatoes in a baking dish.
Heat ¼ CUP of the oil in a large skillet; add onions and next 7 ingredients.
Cover and simmer until liquid is absorbed stirring occasionally.
Cool slightly and season to taste; fill tomatoes with the mixture.
Replace the tops on the tomatoes; drizzle with remaining ½ CUP oil.
Add water in the baking dish; bake for 40 minutes until rice is tender.
NOTE: Baste occasionally with liquid in dish; serve hot.
There are many pine nuts recipes so delicious to serve with cooked pasta.
Preheat oven to 400F degrees.
Place peppers on a tray and roast for 1 hour turning several times.
NOTES: Skins should be blistered and blackened.
Remove from oven; place peppers in a paper bag for 20 minutes.
Peel, core and discard seeds; cut into strips saving juices which run off.
Place oil and garlic in a large saucepan; sauté until golden brown.
Add the pepper strips to the skillet; cook for 5 minutes.
Pour sauce over cooked pasta; add basil, pine nuts and black pepper.
Toss sauce with pasta to mix; serve with grated cheese.
Serves 4 to 6.
Great dishes are made by adding quinoa to pine nuts recipes.
Wash quinoa with fresh water and drain.
Heat oil in a large skillet over medium high heat.
Add garlic and cook until tender.
Stir in pimiento and next 4 ingredients.
Add quinoa and water; cover and simmer for 15 minutes.
Set off heat leaving COVER ON for 5 minutes longer.
Stir in the toasted pine nuts, salt and pepper.
Sprinkle top with fresh chopped parsley to serve.
Serves 4 to 6.
Preheat oven to 450F degrees; grease with oil a 9X13 inch baking pan.
MIX LAYER 1: Soak bulgur for 20 minutes in cold water; wash and drain well.
In a large bowl mix meat with next 3 ingredients; add bulgur and mix well.
MIX LAYER 2: Heat 3 TABLESPOONS of oil in a large skillet.
Fry the meats with the onion and seasonings.
Stir in pine nuts and mix well; let cool.
ASSEMBLE: Spread layer 1 mixture in the bottom of prepared pan.
Spread layer 2 mixture on top; cut into diamond shape with a wet knife.
Pour ¾ CUP of oil over the top; bake in oven 30 to 35 minutes.
Many pine nuts recipes make a full meal without any meat.
Cover bulgur with warm water; soak for 15 minutes.
Drain bulgur and squeeze out excess liquid.
Combine bulgur with potatoes and next 5 ingredients.
Add 1 CUP onion, 2 TEASPOONS salt and ½ TEASPOON pepper.
Blend mixture well and divide into 2 equal parts; set aside.
Heat 4 TABLESPOONS olive oil in a large skillet.
Add 2 CUPS onion, garlic, coriander and pine nuts.
Sauté mixture for 5 minutes; season with REMAINING salt and pepper.
PREHEAT OVEN TO 400F degrees; grease 9X13 inch baking pan.
TO ASSEMBLE PIE spread HALF of bulgur potato mixture over bottom of pan.
Spread garlic and pine nut mixture over the top of the bulgur mixture.
Spread other HALF of bulgur potato mixture evenly over the top.
Bake for 40 minutes or until edges turn brown; cut in squares to serve.
Learn how to make pine nuts recipes like pesto sauce for pasta, appetizers and many other recipes.
Combine basil and next 4 ingredients in the food processor.
Process until fairly smooth; blend in the butter and cheeses.
Cover and store in refrigerator.
Serve with hot pasta, potatoes, on hot homemade bread, etc.
Makes about 1 cup.