Who doesn't like putting a little work into a snack? A great salty, filling snack to get you through the midday slump are pistachios. This little green "nut" is a part of the cashew family, but it is actually the seed of the pistachio tree. They are one of my favorite snacks, let's see how good they are for our bodies. Remember: these pistachio measurements do not include the shell.
- An ounce of pistachios, which is about 50 kernels, has 160 calories, 5.72 grams of protein, 7.7 grams of carbs and 3 grams of fiber.
- Pistachios are cholesterol-free
- Two ounces of pistachios have more potassium than a large banana and as much fiber as a cup of cooked broccoli
- Pistachios are high in antioxidants and help prevent cell damage and reduce the risk of cancer
- Pistachios are one of the lowest calorie nuts
Recipes:
Sicilian Pasta with Creamy Pistachio Sauce (mangiabedda.com)
- 150 grams Pancetta
- 1 small Onion
- 3/4 cups chopped Pistachios
- 2 cups Heavy Cream
- 500 grams Penne Pasta
- 2 tablespoons grated Parmigiano or Pecorino Romano Cheese
Place the chopped pistachios in a dry pan and toast them until fragrant.
Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.
Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.
Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.
Pour in the cooking cream and cook on medium heat for 1 minute.
Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.
Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary
Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.
Balsamic and Brussels Rice Bake (naturalcomfortkitchen.com)
- 3 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 pound Brussel Sprouts
- Kosher or Sea Salt
- Ground Black Pepper
- 10 ounces Mushrooms
- 1 medium Shallot
- 3 cloves Garlic, minced
- 1 cup Short Grain Brown Rice
- 2 cups coarsely grated Winter Squash
- 2 cups Vegetable stock or broth
- 1/2 cup Balsamic Vinegar
- 1/2 cup finely Grated Parmesan
- 1/3 cup Chopped Pistachios
- 8 Basil Leaves
- Preheat oven to 350 (F). Melt 1 tablespoon each butter and olive oil in a 10 inch cast iron or other oven safe skillet over barely medium high heat until foaming. Add brussels sprouts and cook until browned and tender, about 5 minutes. Season with 1/2 teaspoon salt and pepper to taste and remove to a bowl.
- In the same skillet, heat a tablespoon of olive oil over medium heat. Cook mushrooms and shallot until just tender and with some liquid still in the pan, about 5 minutes. Add minced garlic and cook another minute. Add rice and squash and stir, then cook for a couple minutes, until almost all liquid is evaporated. Pour stock into the skillet, raise heat, and boil for two minutes, then remove from heat. Cover and carefully transfer to the preheated oven (I put the skillet on a sheet pan). Bake until rice is just tender, about 40 minutes. Remove from oven, stir in reserved sprouts, cover, and bake 5 more minutes.
- While rice bakes, heat the balsamic vinegar in a small saucepan over medium heat with a clove of crushed garlic until it boils gently. Reduce heat and simmer gently until thickened but pourable, about 20 minutes. Store any leftover balsamic reduction at room temperature or it will harden in the fridge.
- Let rice bake stand, covered, for 10 minutes after removing from the oven, then stir in parmesan and 2 tablespoons butter, cut into pieces, plus salt and pepper to taste. Serve in bowls drizzled with balsamic reduction and finished with extra parmesan, black pepper, toasted nuts, and fresh basil.
Pistachio Drop Cookies (Sallybakingaddiction.com)
- 1 cup salted or unsalted Pistachios
- 1 cup unsalted Butter
- 3/4 cup Confectioners' Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Almond Extract
- 2 and 1/4 cups All Purpose Flour
For the Icing:
- 1/4 cup unsalted Butter
- 1 cup Confectioners' Sugar
- 2 tablespoons Milk or Heavy Cream
- 1/4 teaspoon Pure Vanilla Extract
- Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
- Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
- Time-saving tip: prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
- Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
- Brown Butter Icing: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
- Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
