Spinach with Raisins & Pine Nuts

Ok. I must admit when I first read this recipe I said, “RAISINS??? In Spinach… with cinnamon??? They’ve got to be kidding!” All I can say now is, “Raisins in Spinach with cinnamon… where have you been all my life?” This was AMAZING! I love spinach, although I don’t cook it often. I think this will be making regular repeat appearances on our dinner table. This goes beautifully with the Garlic Chicken and Patatas Bravas that I’ve recently posted HERE and HERE. I hope you enjoy this delicious recipe from The Essential Mediterranean Cookbook.

Ingredients:

1 lb. spinach

2 tablespoons pine nuts

1 tablespoon olive oil

1 small red onion, halved and sliced

1 clove garlic, thinly sliced

2 tablespoons raisins

Pinch of ground cinnamon

Salt to taste

Directions:

Clean the spinach, wash the leaves and leave in the colander to drain.

Put the pine nuts in a frying pan and stir over medium heat for 3 minutes, or until lightly browned. Remove from pan.

Heat the oil in the pan, add the onion and cook over low heat, stirring occasionally for 10 minutes, or until translucent. Add the garlic and cook for 1 minute.

Add the spinach with the water clinging to the leaves. Add the raisins and cinnamon. Cover and cook 2 minutes or until the spinach wilts. Stir in the pine nuts and season to taste.

Click here for printable recipe.

Patatas Bravas (Potatoes in Spicy Tomato Sauce)

Traditionally, Patatas Bravas are deep fried. In the recipe I read – they were actually fried TWICE. I wanted a lower calorie, lower fat version. So I pan fried my potatoes – like I do for my Cajun Potatoes. (Click HERE for that recipe). This is what I came up with – and it is delicious. The spicy tomato sauce really makes a side dish that is full of flavor. These completely complemented the Garlic Chicken (Recipe HERE) and Spinach with Pine Nuts and Raisins. (Recipe to come)

Ingredients:

1 Tablespoon olive oil

½ of a small red onion, finely chopped

4 cloves of garlic, minced

3 teaspoons paprika

¼ teaspoon cayenne pepper

1 can diced tomatoes

4 Tablespoons water

4 – 5 red potatoes, depending upon size

Olive oil for frying

Salt & Pepper

Flat leaf parsley, chopped for garnish

Directions:

Heat 1 tablespoon olive oil in pan. Add onion and sauté for 3 minutes. Add garlic, paprika and cayenne; cook until fragrant. Add can of tomatoes, water and bay leaf. Cook for 20 minutes, add extra water if mixture gets too dry.

Allow to cool; remove bay leaf.  Place in blender and blend until smooth.

Wash and cut the potatoes in quarters lengthwise. Cut quarters across into several smaller bite sized pieces. Depending upon the size of your potato – 4 or 5 pieces out of each quarter.

Heat a skillet that can be fitted with a lid. Add olive oil, add the potatoes to the skillet, and sprinkle with a little salt & pepper. Toss well to coat the potatoes with the oil. Place lid on, skillet and cook over medium heat for several minutes. Remove lid every so often and toss the potatoes so that they brown – but don’t burn. When the pan becomes dry add a little water or chicken broth. Replace lid and continue to cook until potatoes are completely done. Brown, golden and delicious! Be careful not to burn them. If you notice in my picture – mine are a little over done.

Remove the potatoes to a serving dish. Heat the spicy tomato sauce and spoon over the top. Sprinkle some freshly chopped flat leaf parsley on top for garnish.

Click here for printable recipe.