I returned home to find all my herbs looking SO happy. It is amazing how much plants can grow in 10 days!! My basil plant is tall, while the hot pepper plants look amazing. Most of all the pineapple mint looks fantastic. I cannot wait to prepare some goodies with these herbs. I am happy to come back and take care of household chores and everyday life. Can you believe I missed it. Yay for washing laundry! I know, I know. It sounds sick. 🙂
I have to say that I miss seeing the gorgeous beauty that is New Mexico. Here are more pictures I captured.
Earlier today I sent a quick poll asking whether my Facebook readers would prefer to see this recipe:
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| From An Opera Singer in the Kitchen |
OR THIS:
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| From An Opera Singer in the Kitchen |
So guess which one won?? Oh, whoops. I guess the title gave it away. I read this recipe on a nice cookbook I checked out of the library. Did I tell you that this is the best way to not have to spend so much money buying cookbooks? Hey, at least it is good for me!
This recipe was probably the only vegan recipe in this cookbook but it spoke out to me. Get this. The title of the cookbook is called Big Buy Cooking from the editors of Fine Cooking. I got to hand it to you, but I had to modify this recipe just a bit since the finished product lacked flavor. Boo! But never fear, the spice queen comes round and improvises. Enjoy this delicious recipe. I paired this with my lovely gazpacho soup. It was perfection.
By the way, do not forget to enter my easy giveaway for $40 to use on anything in the CSN Stores. Check HERE.
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| From An Opera Singer in the Kitchen |
Sauteed Spinach w/ Golden Raisins and Pine Nuts
serves 2 to 4
1/2 cup golden raisins
1/4 cup pine nuts (toasted)
1/4 cup olive oil
1/2 cup breadcrumbs
3 garlic cloves,minced
1 tsp white pepper
1 tsp coarse salt
1 bunch (about 1 pound), trimmed
Toast the pine nuts in a skillet over medium-low heat on the stovepot until golden brown, tossing every 30 seconds to avoid scorching.
In a large (12-inch) skillet over medium heat, heat the raisins and pine nuts in 2 Tbsp of olive oil for about 1 minute. With a slotted spoon, transfer the raisins and pine nuts to a plate.Add the breadcrumbs, garlic, white pepper and salt. Cook until slightly browned for 5-7 minutes. Transfer to a plate.
Put the remaining 2 Tbsp oil in the pan with the spinach, and cook until spinach just wilts. Transfer to a serving platter, toss with raisins and pine nuts, top with bread crumbs and serve.
