Appetizers
Pistachio-Stuffed Mushrooms
Ingredients:
20 Medium mushrooms
3 Tbsp Minced Onion
½ Cup Butter or
margarine, divided
1/3 Cup Dry bread crumbs
¼ Cup Shelled,
roasted/salted California Pistachios, finely chopped
2 Tbsp Chopped
Parsley
¼ tsp Marjoram, crushed
¼ tsp Salt
Preparation:
Remove stems from mushroom caps; finely chop stems. Sauté
stems and onion in ¼ cup butter until tender. Add bread crumbs,
pistachios, parsley, marjoram and salt. Mix well. Spoon
stuffing into mushroom caps. Place on banking sheet drizzle with
remaining melted butter. Bake at 350 degrees F., 5 minutes of until
hot. Makes 20 appetizers, 2 mushrooms per serving.
Note: Pistachio-Stuffed Mushrooms can be broiled instead of baked.
Broil 6 inches from heat for 5 minutes until browned and thoroughly
heated.
Helpful Tips:
- To quickly chop shelled pistachios use a food processor on low speed
for 15-20 seconds.
- Mushrooms are very absorbent and should not be soaked in
water. Clean them just before use by wiping off with a damp towel
or running them under water and drying them off immediately.
Nutrients per Serving:
Calories 120; Total Fat 10g; Saturated Fat 7g; Monounsaturated Fat 1g;
Cholesterol 25mg; Sodium 170mg; Potassium 160mg; Carbohydrate 5g; Dietary
Fiber 1g; Protein 2g
Pistachio-Chive Crisps
Prep: 30 Minutes
Bake: 20 Minutes
Oven: 325 Degrees
F
Ingredients:
1 Cup all- purpose flour
1/3 Cup snipped fresh chives
3 Tbsp.
Water
3 Tbsp. Olive oil
2 Tbsp. Chopped pistachios or almonds
2
Tbsp. Grated Parmesan cheese
1 recipe Caper Mustard, below
Preparation:
-
Preheat oven to 325 degrees F. In medium bowl
combine flour, chives, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
In another bowl combine water and oil. Drizzle oil mixture into flour
mixture, stirring constantly (dough will appear dry but will come
together when gently worked with hands). Form dough in a ball.
-
On a lightly floured surface roll dough in 12x7 ½ inch
rectangle. Prick all over with fork. Sprinkle with
pistachios and cheese; press in nuts. Using a pizza cutter, cute
dough in 3x1 ½ inch rectangles. Transfer to large ungreased
banking sheet.
- Bake 20 to 23 minutes or until crisps begin to brown. Transfer
to wire racks. Cool. Serve crisps with Caper Mustard.
Makes 20 CRISPS.
Caper Mustard In small bowl combine 1 tablespoon Dijon-style mustard; 1
tablespoon capers, drained; and 1 tablespoon snipped chives.
Each Crisp
51 calories, 3g total fat (1g sat. fat) 1 mg chol., 151 mg sodium, 5 g
carbo., 0 g fiber, 1g pro. Daily Values 1% vit. A, 1% vit C., 1%
calcium, 2% iron
Dinner
Pistachio Pesto Pasta
Ingredients:
1 Cup Packed, fresh basil leaves
1/3 Cup Grated Parmesan cheese
¼
cup Shelled, roasted/salted California pistachios,
coarsely chopped
¼ cup Olive oil
1 Clove Garlic,
peeled
1/8 tsp Cracked pepper
8 oz. Package enriched pasta (measured
dry)
Preparation:
Place basil, cheese, pistachios, oil, garlic and pepper in food
processor or blender; process until well blended. Boil pasta as
directed on package, drain. In a large bowl combine the pesto and
pasta. Makes 6 servings.
Helpful Tips:
- To keep them at their freshest, store pistachios in a refrigerated,
airtight container. Or, keep them in the freezer for long-term (up
to a year) storage.
- For maximum flavor, use freshly grated Parmesan cheese.
Nutrients per Serving:
Calories 270; Total Fat 14g;
Saturated Fat 2.5g; Monounsaturated Fat 9g; Cholesterol 5 mg; Sodium 130
mg; Potassium 220mg; Carbohydrate 28g; Dietary Fiber 3g; Protein 8g (Also
contains 20% Daily Value (DV) of folate. 15% DV of calcium and 10% DV of
vitamin A and magnesium.)
Chicken With Pistachio Orange Sauce
Ingredients:
4 Large Juicy Oranges (1- ½ to 2 pounds)
4 Boned, skinned chicken
breast halves (5 oz each)
¼- ½ tsp Black Pepper (salt optional)
2
tsp Vegetable oil
2 Tbsp Minced green onion
1 tsp Dijon Mustard
¼
cup Shelled, roasted/salted California pistachios
Preparation:
Grate 2 teaspoons orange peel. Halve 1 orange, squeeze to yield ½
cup juice. (If orange doesn’t have enough juice, use a second one as
needed.) Peel and slice remaining oranges. Set aside. Flatten
chicken with mallet; use waxed paper to prevent splatter. Sprinkle
with pepper (and salt if desired). Sauté chicken in 2 teaspoons oil
in skillet; turning once. Cook until done but still moist and
tender. Transfer chick to serving dish. Prepare the sauce; add
orange peel, juice, onion and mustard to pan and cook, stirring to make a
sauce. Add orange slices and pistachios and heat thoroughly.
Pour over chick. Makes 4 servings.
Helpful Hints:
- Pistachios can absorb moisture when not stored properly. To restore
crispness to pistachios that have lost their crunch, toast the kernels
at 200 degrees F. for 10-15 minutes, and then let them cool.
- When selecting juicy oranges, choose ones that are firm and seem
heavy for their size.
Nutrients per Serving:
Calories 400; Total Fat 20g;
Saturated Fat 4.5g; Monounsaturated Fat 8g; Cholesterol 95 mg; Sodium
300mg; Potassium 750mg. Carbohydrate 24g; Dietary Fiber 5g; Protein
34g (Also contains 165% Daily Value (DV) of vitamin C, 15% DV of folate
and magnesium, and 10% DV of calcium.)
Fennel Pistachio Dressing
Prepare this dressing for beautiful color on the
plate.
Makes: 8 to 10 Servings Prep: 20 minutes
Cook: 17
minutes Bake: 40 minutes Stand: 20 minutes
Ingredients:
1 tablespoon butter
½ cup finely chopped shallot (about 2 to 3
shallots)
2 cups finely diced celery
2 garlic cloves, minced
2
tablespoons olive oil
5 cups cored and coarsely chopped fennel bulb
(about 3 medium fennel bulbs)
4 cups fresh (soft) breadcrumbs (about 6
to 7 slices)
1 1/3 cups (about 8 ounces) roasted, salted, shelled
pistachios
1 cup grated Parmesan cheese
2 tablespoons chopped fresh
tarragon
½ teaspoon freshly ground pepper
¼ teaspoon ground
nutmeg
1/8 teaspoon salt
2 large eggs, lightly beaten
2 ½ cups
low-sodium chicken broth
Garnish: Fennel sprigs
- Preheat oven to 400 degrees F. Melt butter over medium heat in
a large sauté pan. Add shallot, celery, and garlic, and sauté 8
minutes or until vegetables begin to soften; transfer to a large
bowl. Add olive oil to skillet, and heat over medium-high heat 1
to 2 minutes or until hot. Add fennel, and sauté over medium-high
heat 8 to 10 minutes or until lightly browned.
- Add fennel to celery mixture; let cool 10 minutes. Stir
remaining ingredients until well combined. Spoon into a lightly
greased 13- x 9-inch baking pan. Bake at 400 degrees for 40 to 45
minutes or until lightly browned. Let stand 10 minutes before
serving. Garnish, if desired.
Winter Salad with Caramelized California
Pistachios
And Green Apple
Celebrate the county of the harvest with this delicious-
yet simple- fall salad featuring crisp green apples and caramelized
California pistachios.
Caramelized California Pistachio
Ingredients:
¼ cup sugar
¼ cup water
1 teaspoon salt
Pinch cayenne
pepper
½ cup California pistachios, shelled
Salad Ingredients:
4 cups arugula, picked and
washed
2 cups watercress, picked and washed
1 bulb fennel, sliced in
half lengthwise then thinly sliced
1 cored green apple, thinly
sliced
3 stalks celery, thinly sliced
4 leaves basil, washed and
coarsely chopped
3 tablespoons white raisins, soaked in warm water and
drained ¼ cup extra-virgin olive oil
2 whole lemons, zested then
juiced
Salt, and freshly ground pepper, to taste
2 tablespoons
grated Parmesan cheese
1 tablespoon breadcrumbs
Salad Method:
To caramelize pistachios: In a medium saucepan, heat sugar with water,
salt and cayenne pepper over a high flame. Cook until mixture is
soft and bubbling. Add pistachios and stir 2-4 minutes, until
caramelized (pistachios may clump together). Remove pistachios from pan
and lay on a cookie sheet lined with wax paper. When pistachios are
completely cool, break apart and reserve.
To make salad:
In a mixing bowl, combine all ingredients except cheese and
breadcrumbs. Season with salt and pepper. Divide into 6 salad
bowls. Top with cheese and breadcrumbs. Serve immediately.
Capellini Pasta Salad with California Pistachio
Pesto
Prepare this simple cold
pasta salad for your next get-together! Nationally-renown Chef Hiro Sone
incorporates a bounty of spring vegetables with a flavorful California
pistachio pesto.
Ingredients:
¼ cup California pistachio
kernels
½ cup extra virgin olive oil
1 cup basil leaves, loosely
packed
1/8 teaspoon fresh garlic, finely chopped
1/3 cup grated
Parmesan cheese
½ teaspoon Kosher salt
1 zucchini, medium size
1
lemon
5 ounces capellini pasta
2 tablespoons diced tomatoes
;
Salt and freshly ground pepper, to taste
Preparation:
To
make pesto, place the pistachios, olive oil, basil, garlic, Parmesan
cheese and ½ teaspoon of salt in a blender or small food processor and
puree coarsely. Set aside.
Slice the zucchini into 1/8” thick discs. Set aside.
Peel the zest of the lemon and cut into julienne strips (about 20 strips)
and squeeze the juice into a separate bowl. Set aside.
Bring to a boil enough water to cook the zucchini slices and the
pasta. Blanch zucchini slices and shock in ice water, remove from
the water and pat dry. Divide zucchini and place on four serving
plates in a 6” circular, ring patter. Boil pasta until al
dente. Drain and shock in ice water, drain excess water, transfer
pasta to a mixing bowl.
Add the pesto, lemon juice and tomato, toss well.
To serve:
Divide the pasta into four servings. Twirl and place in the
middle of the zucchini circles on each plate. Sprinkle each with lemon
julienne, salt and pepper to taste, and serve. Yields 4
servings.
California-Style Pistachio Salad
Dressing:
1 clove minced garlic
; 1 tsp. Dijon mustard
1 Tbsp. Balsamic
vinegar
6 Tbsp. Orange Juice (one orange, freshly squeezed
Salad:
3 cups Mixed baby greens (watercress, arugula, frissee, radicchio,
curly endive and edible flowers)
1 Tart Apple (quartered and
sliced)
½ cup Crumbled blue cheese
½ cup California pistachio
kernels
Preparation:
Mix first four ingredients with wire whisk. Set aside for 5
minutes to mellow flavors. Wash and dry greens; divide equally among
four salad plates. Top each salad with apple, blue cheese and
pistachios. Drizzle dressing over each.
Alternative: Toss
salad ingredients together with dressing. Makes 4 servings.
Nutrients per Serving:
Calories 200, total fat 13g, saturated Fat 4g. Monounsaturated Fat 5g,
Cholesterol 15mg, Sodium 310mg, Potassium 400mg, Total Carbohydrate 15g,
Dietary Fiber 3g, Protein 8g, % Daily Value: Vitamin A 15%, Vitamin C 30%,
Calcium 15%, Iron 6%.
Desserts
Pistachio Berry Vineyard Pears
Ingredients:
4 Fresh Bartlett or Bosc pears
2 cups Carbernet-Sauvignon (or other
full-bodied red wine)
¾ cup Sugar
Zest of 1 orange (colored part of
peel)
4 inch Pierce of vanilla bean
1 cup frozen or thawed frozen
unsweetened raspberries or blackberries
¼ cup Shelled, roasted/salted
California pistachios, coarsely chopped
4 large mint leaves or
sprigs
Preparation:
Carefully peel the pears, leaving stems; core from bottom. Place
in saucepan, add approximately 2 inches water, cover pan and bring to
boil. Simmer 10 minutes or until tender but not mushy. Drain
and cool. For sauce, combine Cabernet, sugar, orange zest and
vanilla bean in wide saucepan. Bring to boil uncovered. Boil
about 15 minutes, evaporating sauce until reduced to approximately 1
cup. Discard orange zest and vanilla bean. Add berries and
cook 1 minute; cool. To serve, roll pears in pistachios to
coat. Spoon sauce into shallow dessert bowls. Stand pears in
sauce. Decorate stems with mint leaves. Makes 4 servings.
Helpful Tips:
- Look for the “California Pistachios” logo to ensure quality.
Distinguishing characteristics include large, open, naturally light tan
shells. California pistachios are available in shell or as
kernels: roasted/salted, roasted/unsalted and raw. Some are dyed
red for consumers who prefer the colorful shells. Look for them in
both the grocery and produce departments of your supermarket.
- To zest an orange, use a citrus zester, peeler or paring knife to
remove the outermost skin of the fruit, without scraping the white pith.
Nutrients per Serving:
Calories 400: Total Fat 4.5g: Saturated Fat 0.5g; Monounsaturated Fat
2g; Cholesterol 0mg; Sodium 45mg; Potassium 430mg; Carbohydrate 72g;
Dietary Fiber 6g; Protein 3g (Also contains 25% Daily Value of vitamin
C)
Dried Apricot-Pistachio Biscotti
Ingredients:
1 ¼ cups All-purpose flour
½ cup Whole wheat flour
1 cup
Granulated sugar
½ tsp Baking powder
¼ tsp Salt
5 tbsp Unsalted
butter, cold, cut into pieces
¾ tsp Vanilla
2 Eggs, lightly
beaten
1 cup Dried apricot halves, chopped
1 ½ cups shelled,
roasted/salted California pistachios
1 tsp Granulated sugar
Preheat oven to 350 degrees F. Lightly butter large baking
sheet. In food processor, combine first five ingredients.
Pulse to blend. Add butter and vanilla; pulse until mixture
resembles coarse meal. Add eggs and pulse 3 times to blend. Add
apricots and pistachios; pulse until mixture is evenly moistened.
Transfer mixture to large bowl; use hands to form into dough. Divide
dough in half. On lightly greased baking sheet, shape dough into two
12-inch logs. With hands, flatten each log to a width of 2
inches. Sprinkle each with remaining sugar. Bake 25 minutes or
until golden brown. Remove logs to cooling rack for 10
minutes. With serrated knife, carefully cut logs on the diagonal
into 1-inch slices. Place on baking sheet cut side up; return to
oven and bake 7 minutes, or until very lightly browned. Transfer to
rack; cool completely. Makes 24 biscotti, one per serving.
Helpful tips:
- Three cups of inshell pistachios will yield about a cup and a half
of kennels. California pistachios, with their characteristically wide
open split shells, are easy to open.
- To prevent breakage of biscotti while slicing, lightly hold down
each side of the log to support the edges.
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