1/4 large Bunch spinach, =OR=- ABOUT
3 cup Spinach
1/4 tbsp Extra virgin olive
1/4 cl To 2 cl garlic, peeled & finely chopped
1/2 tsp Fresh lemon juice
1/4 tbsp Pine nuts, Toasted
Directions
Sort throught spiach, discarding stems and bruised or yellow leaves.
Wash spinach in plenty of cold water; if sandy, wash the second time,
then spin dry. (or dy on paper toweling. And water left on the
leaves will help it to wilt quickly.)
Heat oil in large saute pan over medium-heat. Add garlic and lemon
juice. Saute for 1 minute.
Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of
pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil
and garlic. Toss in pine nuts. Add more salt and pepper if DISIRED.
Serve immeduately.
TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the
pan. Place nuts in dry skillet and toast them over very low dry
skillet and toast them over very low heat, stirring or shaking the
pan as needed until they're golden and fragrant, about 5 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Source: "Fields of Greens" Cookbook and appeared in the San Diego
Union on this day, May 12, 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 1 sweet ones
"Field Of Greens" Wilted Spinach W/ Lemon And Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Vegetarian
The History of Recipes
It is possible to track the history of `recipes` back into antiquity, in truth as far back into history as the Egyptians, and possibly even further than that. In practice though, generally, these old records were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius assembled some documents which described recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Roman cooks made use of a wide range of herbs and spices, including some familiar names like bay, rue and asafoetida. Later, there are a couple of interesting cookery books from the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that appears on menues today, but instead recipes for the types of food served to the wealthy. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy lands, such as coriander, parsley, and rosemary. These new culinary innovations led to an eruption in books on cooking, some of which are now in private libraries. For the decades that followed, the powerful families of Europe tried to serve the best banquets, and consequentially cooks and their recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe publications were increasing in popularity due to better eduction, people having more spare time and being a little richer. The arrival of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this _Field Of Greens_ Wilted Spinach W_ Lemon And Pine Nuts recipe.
