Cooking Challenge: Pine Nuts

Well! I cooked with pine nuts just tonight.

Lemon Broccoli Penne (inspired by but not exactly like a recipe in USA Today a year or so ago)

1 19 oz can white kidney beans, drained
8 oz. (half a box or package) whole grain penne pasta
2 teaspoons olive oil
3 cloves garlic, minced
1 bunch (2 stalks) fresh broccoli, chopped (about 4-5 cups - a large package of frozen chopped broccoli would work too)
1 large tomato, chopped
juice and grated rind of 1 lemon
2 tablespoons pine nuts
1 teaspoon lemon pepper


Cook penne according to package directions.

Steam (or otherwise cook) broccoli; drain. Toss with juice and rind of lemon, and lemon pepper.

Sauté garlic in olive oil. Add white kidney beans, tomato and pine nuts; cook while stirring gently.

Add broccoli to pan mixture and mix. Mix with penne and serve.

Makes 4-6 servings (? My boyfriend takes a lot so it was hard to tell). About 320 calories per serving.

Oh, how it tasted: I liked it. A nice vegetarian meal that has a good amount of fiber and protein in it. I might add a couple of tablespoons of parmesan next time.

Roasted Aubergines (Eggplant) stuffed with ricotta, mushrooms, spinach & pine nuts.

Recipe serves 4

2 large aubergines (Eggplants)
1 onion, chopped
1 tub ricotta cheese
1 bag baby leaf spinach
2 cloves garlic
225g mixed mushrooms
30g toasted pine nuts
chopped fresh parsley
50g parmesan cheese (or veg parmesan)
3 tbsp wholemeal breadcrumbs (optional)

1. Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.

2. Place the aubergines on a baking tray, spray olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.

3. Meanwhile, cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently

4. Remove the pan from the heat and stir in the ricotta cheese and season well.

5. In a bowl, mix together the breadcrumbs, parmesan cheese, parsley and pine nuts.

6. Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

Nutritional info: Per 1/2 of aubergine with topping

286 kcalories, protein 14g, carbohydrate 16g, fat 19 g, saturated fat 5g, fibre 6g, salt 0.94 g