This Lemon-Pinoli (Pine Nut) Rice Pilaf is a great way to use up leftover rice. It comes together super-quick and is really delicious. The lemon gives the rice some brightness and makes it perfect for pairing with fish or chicken while the Pinoli, or Pine Nuts, add a nutty flavor and crunchy texture. I threw in some parmesan cheese, which added another dimension of nutty flavor to the mix. This dish will work with any rice you have on hand and you can add any fresh herbs you like to marry it to your main dish.
Here's the link to the video:
Here's the recipe:
2 TBLS pine nuts*, toasted
2 Cups cooked rice
1 TBLS extra virgin olive oil
Juice of 1/2 a lemon
1/4 Cup parmesan cheese
1/4-1/2 tsp dill* (fresh would be really lovely, I used dried because that's what I had on hand)
salt to taste
Start by toasting the pine nuts over low heat in a skillet. Remove the Pinoli from the pan and set them aside once they are toasted to a golden brown.
Increase heat to medium high and add olive oil - allow it all to heat up a bit. Add rice, stirring in to break up any clumps. Stir in dill, lemon juice and salt (to taste). Cover and reduce heat to low. Let it hang out for about 5 minutes, until heated through. Turn off heat. Sprinkle with parmesan cheese and pine nuts. Stir to combine and serve hot.
*Note: you can reserve a few pine nuts and some dill (if you are using fresh) if you like, to use as a garnish.
Some nights you just don't want to spend a lot of time in the kitchen - even when you love to cook. I'm sure I'm not the alone either, in spending my commute home trying to figure out what to make for dinner because I forgot to think ahead (please, please say I'm not alone on this).
That's exactly how I ended up making this lovely and delicious Turkey, Provolone and Spinach on a Pretzel Bun Sandwich for dinner recently. Sandwich Night is the perfect answer to quick week night meals - especially as the weather warms up and we are ready for less rich foods.
This Sandwich was hot, crispy with lovely, melted Provolone cheese and piled high with peppery deli Turkey. What really put this sandwich over the top, besides the pretzel bun and melting everything in my toaster oven, and besides the fact that it took 15 minutes or less to make, was The Mayo. No, seriously, it was The Mayo!
I took regular old, every day, spread-it-on-your-sandwiches-put-it-in-your-tuna-salad mayo and elevated it in moments by adding a few, simple ingredients. Lemon zest, lemon juice, garlic, salt and pepper. Yes, it was that simple.
I just spooned a couple of large spoonfuls (soup spoon size) into a small bowl. Grated in the zest of about half a lemon. Squeezed in the juice of half of that same lemon. Then sprinkled in some Garlic Powder, a pinch of salt and a healthy sprinkling of pepper. Mix it up thoroughly, then spread it on the top and bottom of your split pretzel rolls.
Place a slice of provolone on the bottom slice of the roll and top that with your favorite deli turkey (I used pepper crusted turkey), put another slice of Provolone on top and top it with the other half of the roll. Wrap in foil and bake for 10 minutes in a 400 degree toaster oven or conventional oven. Remove it from the oven, unwrap it and open it up. Add a handful of baby spinach leaves to each sandwich, place the top back on and enjoy with your favorite beverage!
Pizza is one of my absolute favorite foods to eat and living where we do, delivery is not an option. That's ok though, because making homemade pizza has always been a thing in my family so I learned how to make it myself at a very young age. My mom taught us how to make Easy Pizza's using English Muffins but over the years, I've come up with a couple of new ways to make pizza that are equally quick, easy and that really satisfy my pizza craving.
I've been making Pocket Pizzas for a really long time now - they are a favorite of Steven's and I love them because they are perfect for enjoying while watching a movie. More recently though, with good quality flatbreads being carried at my local grocery store, I've been making pizza with those alot too.
And now for my Announcement (announcements, announcements, announcements....) I've made a video about these pizzas and I am launching on my brand-spankin'-new YouTube Channel!!!!
I've realized that sometimes photos just aren't enough so I decided to branch out. Every video I post will have a companion recipe posted here so you can easily locate lists of ingredients and measurements while also having the ability to really see how a particular method or technique works. I hope you'll tune in and subscribe!
Here's the video:
For these pizzas, there really isn't much recipe required, but if you'd like to try the sauce that has ruined all other pizza sauces for my husband, here it is:
Quick Pizza Sauce
1 can Tomato Paste (keep the can)
1 can of water (the empty tomato paste can)
1/2 to 1 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Parsley flakes
1/4 tsp sugar
salt & pepper to taste
Mix tomato paste and water. Add remaining ingredients. Taste the sauce to ensure you have the balance of flavors you like.
This recipe will make enough sauce for 2, 12-inch pizzas or 6-8 Flatbread or Pocket Pizzas.
Flatbread Pizza
Pizza Sauce (see above or use your own favorite)
Flatbread (I used Naan)
Pizza Toppings (use your favorite)
Mozzarella Cheese
Parmesan Cheese (optional - I didn't use any in the video)
Preheat oven and pizza stone, if you're using one, at 425 degrees.
Top flatbread with a generous amount of pizza sauce, spreading it almost to the edges with the back of a spoon. Top with thin, flat toppings first such as pepperoni, canadian bacon or mushrooms, then add bulkier ingredients such as olives or pre-cooked sausage and finishing with a generous layer of mozzarella cheese.
Bake at 425 degrees for 10-15 minutes, or until cheese is fully melted and starting to brown in spots.
*You will be able to make 6-8 flatbread pizzas using the sauce recipe above. We usually just make 2 at a time (1 per person) and eat them several days in a row.
Pocket Pizza
Pizza Sauce (see above recipe or use your own favorite)
Pita Bread
Pizza Toppings (use your favorite)
Mozzarella Cheese
Preheat conventional or toaster oven to 425 degrees. You can line a baking sheet with foil for extra-easy cleanup, if you like.
Slice pita bread in half to expose the pocket. Spread sauce on the bottom, inside surface of the pocket bread. Layer in your favorite toppings, starting with flat toppings such a canadian bacon or pepperoni, then adding bulkier toppings like olives or sausage, finishing with the cheese.
Place on a baking sheet and bake for 10-15 minutes until the cheese is fully melted and the pita bread turns golden and crispy.
*You will be able to make 6-8 pocket pizzas (1 pocket pizza - 2 halves of pocket bread) using the sauce recipe above.
