Popeye Food

IMG_1763

I headed up to the garden this evening to gather some salad and was instead seduced by the spinach which has really taken off. I picked a bucketful of it. Bright green and perky. This threw the dinner plans in a different direction altogether. By the time I arrived back in the house I was thinking of the Spanish dish of ‘Espinacas con Pasos y Pinones’ -Spinach with Raisins and Pinenuts. This dish was heavily influenced by the Moors and gives a slightly sweet and exotic twist to what would otherwise be plain wholesome spinach. This alone did not add up to a dinner , even though Popeye would have been delighted , so I made a pot of Fassoulia, which is a Lebanese stew of beans, barley and vegetables  to go with.

I have to admit to getting a little creative with the Fassoulia recipe as without pre planning I did not have any soaked cannelini or haricot beans at hand. I rummaged around on the tin shelf and came up with a can of chickpeas which I was going to use but then I came across a can of baked beans. The recipe called for cooked beans, canned tomatoes and tomato puree so I decided to go down the baked bean route and it worked out fine. The slight nuttiness of the barley and the soft beans was a great combination, I ‘d say it was better than a chickpea substitution. It sat together perfectly with the spinach.

Here’s the Spinach Recipe

Espinacas con Pasos y Pinones

about 750g spinach

2tbs pine nuts

2 tbs rains

1 small onion

olive oil

salt

Put the raisins in a bowl and cover with boiled water. leave aside for thirty minutes then drain

Put the pinenuts in a dry pan and gently toast until they are golden.

Wash the spinach and remove any thick stems.

Peel and finely chop the onion. Heat a little olive oil in a large pan and cook the onion until it softens but don’t let it brown. Add the spinach, a little salt then stir to mix everything together. Cover with a lid and cook gently for a few minutes until the spinach has wilted and is tender.. Add the raisins and pine nuts, toss everything together and serve.

About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at www.lettercollum.ie View all posts by lettercollumkitchenproject

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: