CALIFORNIA | LOCAL
April 23, 2013 |
A Davis man lost for a week in the Lake County wilderness after a car accident apparently survived by eating pine nuts, according to reports. Daniel Brian Thompson, 25, had set out on a solo camping trip when he lost control of his rented Zipcar in a rural area of the Northern California county, his father told the Davis Enterprise . The car skidded off the gravel road and went down an embankment, his father said, and Thompson didn't have cellphone...
December 8, 2012
Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
October 13, 2012 |
Dieters used to shun that little bowl of salted and mixed nuts at parties - too fattening, they'd say. But nuts have moved beyond the cocktail crowd. They're an economical source of protein being used in every course of the meal for all kinds of eaters: as flour for the gluten-averse, milk for the lactose-intolerant and even as a snack for people watching their fat intake. Only a few decades ago, many doctors and nutritionists warned that nuts should be eaten on special occasions and even then only sparingly.
September 6, 2012 |
Rice salad takes a colorful turn with cooked small shrimp, fresh arugula, tomatoes, minced red onion and toasted pine nuts. The whole dish comes together in about 45 minutes. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Go behind the scenes at the Test Kitchen 134 recipes for your favorite restaurant dishes Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at firstname.lastname@example.org . Rice salad with shrimp and arugula Total time : 45 minutes Servings: 6 to 8 2 cups medium-grain rice, such as Arborio Salt 3 tablespoons good-quality olive oil 3 tablespoons fresh lemon juice, divided 1/2 pound cooked small shrimp (about 1 1/2 cups)
August 27, 2012 |
A fragrant mixture of garlic, capers, crushed tomatoes, onion and a touch of wine are cooked to a rich, thick tomato sauce, while freshly made breadcrumbs, pine nuts and a few chopped anchovy fillets are the filling for a hollowed-out zucchini and small ripe summer tomatoes. Spoon the tomato sauce over the base of a gratin dish, and top with the stuffed zucchini and tomatoes. Dinner is ready to serve when the vegetables are softened and the breadcrumbs are lightly browned, about 30 minutes.
August 18, 2012 |
Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you've got a bag of zucchini, well, the sky is the limit. Here, when you include the three accompanying recipes, are a dozen quick ideas. 31 zucchini recipes 1. Bulgur salad with arugula, zucchini and pine nuts: Combine toasted soaked bulgur, wilted zucchini and minced red onion, dress with olive oil and lemon juice and at the last minute add torn arugula leaves and toasted pine nuts.