“I’ve seen a look in dogs’ eyes, a quickly vanishing look of amazed contempt, and I am convinced that basically dogs think humans are nuts.”
― John Steinbeck
I love pistachio ~ I go through about 48 oz every four days… by myself! Hey! When I was in the hospital last month, the nutritionist told me to add nuts [especially pistachio or almond] to my diet ~ so, I’m just doing what the “doctor” ordered! I sprinkle them with cranberries in my steel cut oats; top my salads; grind them for flour to use in muffins; finely chop a handful for my pistachio-crusted lemon chicken or tilapia; pistachio pesto ~ the possibilities are endless. Come on, go a little nuts today!
Val’s Green Tea & Pistachio Muffins
- 2-4 Green tea bags
- 2 c. flour
- 1 T. baking powder
- 1/4 tsp nutmeg, optional
- 1/2 tsp cinnamon, optional
- 1 c. milk
- 1 c. pistachio, shelled & roasted, + 1T finely chopped & reserved
- 1/2 t. salt
- 1/2 c. butter, softened
- 1/2 c. sugar + 2 T, separated
- 2 lg. eggs, slightly beaten
- 1 tsp vanilla
- 1 c. dark chocolate or semi-sweet chocolate chips
Beet and Radicchio Salad with Goat Cheese and Pistachios
- 2 pounds red beets, peeled, cut into 1/2 inch cubes
- 1/2 cup (8tablespoons) extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt, more to taste
- Freshly ground pepper to taste
- 1 large garlic clove, minced
- 2 teaspoons chopped fresh tarragon
- 1 head radicchio, cut into bite size pieces (about 4 cups)
- 1 large head endive, cut into bite – sized pieces (about 2 cups)
- 1/2 cup chopped fresh parsley
- 4 ounces goat cheese, cut into cubes
- 2/3 cup shelled, roasted California pistachios, coarsely chopped
- Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
- In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 20 minutes more. Cool, transfer to a small bowl.
- With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
- Toss beets with 2 tablespoons vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.
Pistachio & Cranberry Biscotti
Yields Approximately 3 dozen
- 2 1/2 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Tablespoon Pure Vanilla Extract
- 3 Eggs, Lightly Beaten
- 1 Cup Roasted Salted Shelled California Pistachios
- 1 Cup Dried Cranberries
- Preheat oven to 350° & lightly butter large baking sheet or line with parchment paper.
- In a large bowl, combine flour, sugar, baking soda, baking powder & vanilla.
- Add in eggs and mix until dough is formed.
- Add to dough, pistachios and cranberries and mix until they are evenly distributed throughout. Wet hands with vegetable oil to easily remove dough from hands.
- Divide dough into 3 equal portions.
- On baking sheet, shape each individual dough portion into 6-8 inch logs and approximately 2 inches wide.
- Bake for 25-30 minutes or until golden brown.
- Remove logs from baking sheet and place on a cooling rack for 5 minutes.
- With a serrated knife, cut logs on the diagonal into approximately 1/2 inch slices.
- Place back on baking sheet cut side up and leaning on one another.
- Bake for another 5-7 minutes or until very lightly browned.
- Transfer biscotti back to cooling rack and cool completely.