PINE DISHES RECIPES

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SPINACH AND PINE NUTS RECIPE | ALLRECIPES



Spinach and Pine Nuts Recipe | Allrecipes image

In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish    Vegetables    Greens

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6 servings/ serving size 1/2 cup

Number Of Ingredients 5

3 pounds spinach, rinsed
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground black pepper

Steps:

  • Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
  • Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Nutrition Facts : Calories 83.2 calories, CarbohydrateContent 8.8 g, FatContent 3.9 g, FiberContent 5.1 g, ProteinContent 7.2 g, SaturatedFatContent 0.6 g, SodiumContent 179.6 mg, SugarContent 1 g

PINE BARK BREAD ~ TRADITIONAL SCANDINAVIAN RECIPE



Pine Bark Bread ~ Traditional Scandinavian Recipe image

This recipe for pine bark bread comes from Sweden and uses the outer bark of a pine tree ground into a fine flour.  The resulting bread is more like what most people would consider crackers.

Provided by Ashley Adamant

Number Of Ingredients 4

7/8 cup Pine Bark Flour (200ml )
3 3/4 cup whole wheat flour (900ml)
1 tsp salt (5ml)
1 3/4 cup cold water (400 ml)

Steps:

  • Preheat oven to as hot as it goes, around 500 degrees for mine.
  • Mix all ingredients to form a dough.  Adjust with more water or flour if it is either too sticky or dry.
  • Roll the bark flour cracker dough into very thin sheets and prick it every inch or so with a fork.  Cut it into bite-sized pieces and place them on an oiled baking sheet.
  • Bake for about 3 minutes, turning the sheets halfway through.  When the crackers come out of the oven they'll have a soft texture, but they'll be crisp once they cool.

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