Tag Archives: pistachio

Asparagus and Pistachios

Asparagus…what is that? For that matter – vegetables? What are they? My eating habits haven’t been very good lately. I can’t remember the last time I ate something green. I’m ashamed of myself. I was on a zoodle kick for a while (zucchini noodles for those of you not in the know) so that was a positive thing. But somewhere over the last few weeks, probably since I had food poisoning last month, my fruit and vegetable intake has plummeted. Now that I think about it, I think my disinterest in vegetables started right around the time candy corn showed up in the stores. I’ll happily bypass the veggies to make room for candy corn. So when I came across this recipe for Asparagus & Pistachios, I figured it was time to put those green guys in my cart and bring them home with me.

Asparagus is cooked until crisp and green before being topped with a flavorful pesto made with pistachios, basil, parmesan, garlic, and lemon.  This pesto is thick and vibrant and, although not your typical pesto, full of flavor. I added a little extra olive oil to thin it out and really loved this pesto. Pistachio anything in general though is pretty much a sure thing with me. Pistachio ice cream? Absolutely. Pistachio pudding? Gimme. Pistachio pizza? Any day of the week. With additional pistachios providing a little crunch, this asparagus is a great new twist for those everyday spears. So I guess the only thing to say is… pistachio asparagus? I’m sold.

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In food processor, pulse 1/4 cup pistachios, basil, parmesan, garlic, and lemon until crumbly.

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In skillet, heat olive oil over medium-high. Add asparagus; cook 4 minutes. Add 1/4 cup water; boil 2 minutes. Season.

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Top with pesto and remaining nuts.

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Additions:

  • More olive oil

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Chocolate-Pistachio-Cherry Biscotti

I didn’t grow up familiar with biscotti. I’ve only ever made it once and each time I make it, it seems daunting. But even though there are a few steps, it really is easy. I took some of this Chocolate-Pistachio-Cherry Biscotti to the Philadelphia Eagles tailgate I went to on Sunday and saw someone eat one, then walk over and grab another one. I hadn’t even tasted one yet so I tapped him on the arm and asked him how they were. “The best biscotti I’ve ever had,” he said. His wife agreed and said she’d never seen him eat TWO biscotti. I was thrilled!

With a chocolate dough base, these biscotti have dried cherries (my fave!) and pistachios mixed into the dough giving little flecks of red and green that seem so appropriate for the holidays. Dried fruit and nuts are such an amazing combination and putting them in a cookie is a great way to enjoy them without having to cut into a fruitcake. With one end dipped in a little semi-sweet chocolate and drizzled with white chocolate, these will sure to satisfy your chocolate sweet tooth.

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Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla.

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Combine flour, cocoa, baking soda, and salt in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended.

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Stir in pistachios and cherries.

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Place half of dough on each prepared baking sheet. Shape each half into a slightly rounded log about 10 x 3 inches using floured hands. (Dough will be very sticky.)

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Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on baking sheet on a wire rack.

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Transfer logs to a cutting board, and cut into 1/2- to 3/4-inch-wide slices with a serrated knife. Place slices, cut sides down, on a baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely.

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Dip ends of biscotti in dark chocolate, and drizzle with white chocolate, if desired.

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Place on wax paper to set.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Roasted Potatoes with Arugula-Pistachio Pesto

I can’t help it but I love the Olympics. As much as it reminds me of how amazingly physically inferior I am to other people, I still love to root for my country and feel one with other Americans.  That being said, part of me is sad to see it end but happy to see it go. Two weeks is just long enough before some of us are ready to get back to regular programming of Chicago Fire and Grimm. Unless you are like me and have already jumped on the Netflix bandwagon and have devoured the entire second season of House of Cards only a day after the episodes were released. I have no self control. But that’s what happens when Netflix releases the whole season at once…it’s like letting a kid run wild in the Hershey chocolate factory.  Um…when will the third season be coming out? Anyone? I’ve officially tortured myself.  Anywho…at some point between watching the Olympics and my gazillionth episode of House of Cards, I have made these Roasted Potatoes with Arugula-Pistachio Pesto. Luckily, they were easy and not very time consuming.

Roasted fingerling potatoes are tossed in a quick, simple and tasty pesto made of peppery arugula and salty pistachios. Parmesan cheese, lemon juice and garlic help round out the flavors in this pesto which was so good, I used leftovers to top a turkey burger. This pesto would be good on nearly anything – any sandwich, any salad, any French fry, or any random vegetable.  I don’t eat potatoes much but when I eat them like these, I wonder why. These potatoes were amazing. I actually couldn’t wait until my next meal to eat them again. Sad but true. Please, try these.

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Place a jellyroll pan in oven. Preheat oven to 400°F. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well.

Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400°F for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

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Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

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Combine arugula mixture and hot potatoes in a medium bowl; toss well.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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