Spinach and Pine Nuts-Thanksgiving 2018-1st recipe
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INGREDIENTS for the Berta Jay's
Spinach and Pine Nuts
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2 Tablespoons pine nuts - toasted
CORRECTION: 2 cloves garlic - chopped; NOT 2 Tablespoons
4 cups fresh spinach
4 - 6 turns of black pepper
1/4 teaspoon or less of salt
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My objective for this channel is to share with others what I have learned over the last 30+ years about living and eating healthier. I share my knowledge with my small circle of friends all the time. I am not a doctor, nor do I hold any type of medical degree, but I believe that my tried experiences may help someone else.
For over 30 years I have used every diet imaginable to lose weight, but I confess that I am now at home using the vegan lifestyle. I want to share what I have learned about eating and enjoying food. And, since I am still learning how to be more consistent with this lifestyle, I have decided to eat more healthily, realizing the weight will come off eventually. Though I have not reached my goal weight, I know that sharing with other people in front of a camera with help me to stay on course.
I have, with the help of my husband of 37 years, raised 3 grown children. I will also share some cooking shortcuts as well as some natural formulas I have used and still use for everyday problems.
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Raw Vegan Pinenut Ranch Dressing
Radicchio, Blue Cheese and Pine Nut Salad
A simple starter or an easy lunch doesn't get much better than this wonderful combination of radicchio, blue cheese and pine nuts with honey mustard dressing.
This recipe is from my new cookbook Through the Seasons, which accompanies season three of my television show The Free Range Cook.
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Get the full recipe free at
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Grilled Romaine with Pine Nut Vinaigrette
Ready to elevate your salad game? Grill thick slices of romaine in a cast iron pan and drizzle with homemade pine nut vinaigrette for a crowd-pleasing side.
Ingredients:
Pine Nut Vinaigrette
½ cup (plus 2 tablespoons) pine nuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 teaspoons honey
¼ cup olive oil
2 tablespoons parmesan cheese, grated (plus more for garnish)
¼ teaspoon salt
¼ teaspoon pepper
Grilled Romaine
3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil
salt
Directions:
Pine Nut Vinaigrette
Combine all ingredients except olive oil in a food processor until well blended, 1 minute.
With the food processor running, pour in olive oil in steady stream until the vinaigrette reaches desired consistency.
Grilled Romaine
Preheat grill pan over medium-high heat, 5 minutes.
Brush all sides of the lettuce with olive oil. Season lightly with salt.
Grill lettuce in batches, 1-2 minutes per side. Remove from heat. Drizzle vinaigrette and garnish with remaining pine nuts and parmesan cheese. Serve immediately.
Shop Lodge Chef Collection:
Daeha Jat MuchimㅣShrimp Salad with Creamy Pine Nut Mustard Dressing
Toss the shrimp, cucumber, and Asian pear with creamy and spicy, pine nut mustard dressing.
This fancy salad is often served in Korean luxury restaurants. Use fresh ingredients and good quality pine nuts to make this unique salad. Pine nuts are the best for this salad but almonds and walnuts could be a good substitute!
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Ingredients
8 jumbo shrimp
1 cucumber
80g Asian pear
Water for cooking shrimp
1 stalk green onion
1/4 lemon slices
Water to submerge the shrimp
Dressing
3/4 cup toasted pine nuts
1.5 tablespoons brown sugar
1 teaspoon kosher salt
1/2 tablespoon Korean yellow mustard
3 tablespoon rice vinegar
2 tablespoon water
1 clove garlic
Instructions.
1. Devein shrimp by inserting the tip of the skewer sideways about half an inch down. Rinse the shrimp in cold water and drain.
2. In a small pot add water to submerge the shrimp. Place green onion and a few slices of lemon. Heat the pot over medium-high and cook for about 3 to 4 minutes. Turn off the heat immediately when the shrimp start to get pink. Let the water cool until lukewarm or room temperature.
3. Remove about half of the skin of the cucumber with a vegetable peeler or sharp knife. Peel the pear, then thinly slice it. Cut it into squares.
4. In a cup of a blender, add brown sugar, salt, rice vinegar, water, Korean yellow mustard, the toasted pine nuts and garlic. Blend it until smooth and creamy.
5. When the water is lukewarm, take out the shrimp and trim. Take the head off by twisting it and carefully peel.
6. Half the shrimp.
7. In a bowl, combine cucumber, Asian pear, and shrimp. Then thoroughly mix with a dressing. Toss. It can be served is room temperature or cold.
More information
WebSite : ongofood.com
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Spinach & Pine Nut Dip : iCookNaked: Dressings, Dips, & Toppings
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Spinach and pine nut dip requires four cups of spinach and a few other tasty ingredients. Make spinach and pine nut dip with help from a body and life stylist in this free video clip.
Expert: Rosie Battista
Contact: sleepingnakedafter40.com
Bio: Rosie Battista is a Body and Life Stylist, helping people feel better in their bodies and look 10 years younger without gimmicks or surgery.
Filmmaker: Alan Mack
Series Description: Just because you're making a dressing, dip or topping for another type of food doesn't mean you're going to be eating unhealthy. Find out how to make healthy dressings, dips and toppings to add to your favorite meals and treats with help from a body and life stylist in this free video series.