Go Nuts!!






“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
Line muffin tin with paper liners, spray with non-stick spray.  Pre-heat oven to 375.
Place milk and tea bags in either a small saucepan (stove top steep), or mug (microwave steep).  Let stand for about 5 minutes.  Squeeze tea bags to get the most flavor…
Cream sugar and butter in a large bowl; add vanilla and eggs, mixing until light and fluffy.
Place the pistachio in a blender or food processor, to make pistachio flour ~ sift with the 2 cups of regular flour (add cinnamon & nutmeg if using), baking powder and salt in sugar/butter mixture.  Stir just until blended.  Fold in chocolate chips. Chop 1 T pistachios, toss with reserved sugar; sprinkle on top of muffins before baking.
You may need to adjust for the altitude ~ increase flour by 1-2 tablespoons, and baking powder to 1-1/2 T.
Bake for 18-22 minutes.

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


  1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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


  1. Preheat oven to 350° & lightly butter large baking sheet or line with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda, baking powder & vanilla.
  3. Add in eggs and mix until dough is formed.
  4. 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.
  5. Divide dough into 3 equal portions.
  6. On baking sheet, shape each individual dough portion into 6-8 inch logs and approximately 2 inches wide.
  7. Bake for 25-30 minutes or until golden brown.
  8. Remove logs from baking sheet and place on a cooling rack for 5 minutes.
  9. With a serrated knife, cut logs on the diagonal into approximately 1/2 inch slices.
  10. Place back on baking sheet cut side up and leaning on one another.
  11. Bake for another 5-7 minutes or until very lightly browned.
  12. Transfer biscotti back to cooling rack and cool completely.




One Comment Add yours

  1. chef mimi says:

    I love pistachios, too! Love your recipes. thanks!!!


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