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Recipes
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:
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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.
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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.
Nutrients per Serving:
Calories 150; Total Fat 6g; Saturated Fat 2g; Monounsaturated Fat 2g; Cholesterol 20 mg: Sodium 70 mg; Potassium 190mg; Carbohydrate 21g; Dietary Fiber 2g; Protein 3g.
Lemon-Rosemary Cheesecake
Prep: 30 minutes Bake: 40 minutes
Cool: 1 Hour and 45 minutes
Oven: 300 F Chill: 4 Hours
Ingredients:
2 15-oz. Cartons ricotta cheese
1/3 cup butter
½ cup sugar
1/3 cup all-purpose flour
1 Tbsp. Baking powder
1 tsp. finely shredded lemon peel
¼ cup chopped pistachio nuts
Preparation:
- Preheat oven to 300 degrees F. Soften the cheese and butter at room temperature for 30 minutes; grease and lightly flour a 9-inch springform pan.
- In a mixing bowl beat butter and sugar until light and fluffy. Beat in ricotta cheese, flour, baking powder, and vanilla until combined. Stir in eggs, rosemary, and lemon peel just until combined. Pour into prepared pan.
- Bake 40 minutes. Turn off over; let cheesecake remain in oven for 1 hour. Remove; cool cheesecake in pan on wire rack for 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completed on rack. Cover and refrigerate at least 4 hours. Top with pistachios. Makes 12 Servings.
Nutrients per Serving :
245 cal, 17 g fat (10 g sat. fat) 102mg chol, 184mg sodium, 14g carbo, 0g fiber, 11g pro. Daily Values: 11% vit. A, 1% vit. C 18% calcium, 4% iron.
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