Kale with Pine Nuts

This is the end of the pine nut binge. I promise. I find that pine nuts have a somewhat strong flavor, but the earthy flavor combines quite well here with the bitter, sour, and sweet notes of the kale and cranberries.

To toast pine nuts, I have tried dry roasting in a hot pan, and sauteing in olive oil. Each method provides satisfactory results, but both must be watched carefully. There is a certain point when pine nuts brown very rapidly and then start burning. This is one task I find it hard to multitask; if I'm toasting pine nuts, everything else has to wait. I learned this the hard way after dumping numerous pans of burned up nuts.

Kale with Pine Nuts

Ingredients

1 bunch of kale (1½ - 2 lbs)

1 T olive oil

3 garlic cloves, minced

¼ c water

¼ c dried cranberries

pinch ground cinnamon

¼ c toasted pine nuts

¼ t salt

Steps

1. Rinse the kale and cut off stems and thick veins. Coarsely chop the leaves.

2. In a large skillet, heat the oil over medium-high heat. Add the garlic and saute for 30 seconds.

3. Add the kale, water, cranberries, cinnamon, and salt. Cover and cook over medium-high heat until the kale is tender, about 7 minutes. Add more water if the mixture gets too dry.

4. Stir in pine nuts just before serving.

Bulgur and Pine Nut Pilaf

I've been on a pine nut kick this past week (even made cookies out of them), and here is another use for pine nuts. This is a take on rice pilaf and is popular in Syria, Jordan, and Turkey. Wheat bulgur is a form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It cooks fairly quickly and does not call for a pressure cooker. It is one of many grains I like to keep on hand, but it is NOT gluten-free.

Bulgur and Pine Nut Pilaf

Ingredients

2 T olive oil
1 onion, choped
1 garlic clove, minced
1 t turmeric
½ t cinnamon

1 gren chili, seeded and finely chopped

2 c vegetable broth

2/3 c white wine

1 1/3 c bulgur wheat, rinsed and drained

1 T olive oil

3 T pine nuts

2 T parsley

Steps

1. Heat the oil in a large skillet and fry the onion until soft. Add the garlic, turmeric, cinnamon, and chili. Fry for another minute.

2. Add the broth and wine, bring to a boil, and simmer for 8 minutes.

3. Add the bulgur, cover, and simmer gently for 15 minutes.

4. Meanwhile, heat the 1 tablespoon of olive oil in a small skillet and add the pine nuts. Fry until the nuts are golden, about a minute. Add the pine nuts and parsley to the bulgur and stir.

Pine Nut Rosemary Cookies

You may never think pine nuts and rosemary ever belong in a cookie, nor olive oil. But this recipe has all three and the cookies are delicious. Unlike the typical "sugar-flavored" cookie, these are savory and go well with a hot cup of tea. I have adapted it to be egg-free and gluten-free. You can use your favorite gluten free flour blend, but I find the rice flour-based blends do better for this recipe. If you don't have your own blend on hand, you can use the mix described below.

Pine Nut Rosemary Cookies

Ingredients

3 t dried rosemary
¼ c pine nuts, toasted
2¼ c gluten-free flour (see below)
1 t baking powder
½ t ground ginger
¼ t salt
8 T unsalted butter (one stick), softened
1 c sugar
2 T olive oil
2 T heavy cream (or coconut milk)
1 egg, or flax seed "egg"

Gluten-free flour blend:

1¼ c brown rice flour
1 c tapioca flour
2 t sugar
2 t xanthan gum

Steps

1. Preheat oven to 325º. Spray two cookie sheets with oil.

2. Grind the pine nuts in a small food processor or coffee grinder. Add the rosemary and finely chop. Transfer to a large bowl.

3. Stir in the flour, baking powder, ginger, and salt. Set aside.

4. Put butter and sugar into the bowl of an electric mixer. Mix on high speed until pale and fluffy. Mix in oil. Reduce speed to low and mix in flour mixture. Add cream (or coconut milk) and mix until well combined. Add "egg".

5. Shape dough into ¾-inch balls and place 2 inches apart on cookie sheets. Flatten each cookie slightly with your fingers.

6. Bake for about 13-15 minutes, until cookies are lightly golden. They will not get very dark. Turn the sheets halfway to ensure even cooking. Let cool 10 minutes on the cookie sheets before removing to cooling racks.