Saturday, October 24, 2009

Honey Mustard Pistachios for TV time

So I have been going on about the health benifits of Pistas. But thats not all thats great about them, Pistachios rule in the realm of flavor as well! Multifaceted (literally - Pistachios come in colours ranging from blushing pink to bright green), these nuts can enhance any dish to which they are added. Abandon the sports bar peanuts and serve pistachios with drinks. Garnish amuse bouche and hors d’oeuvres with these visually resplendent nuts. Add chrushed pistas or pista paste to sauces, to add depth to your dishes.

Pistachios complement an astounding variety of meats Рchicken to rabbit to pigeon to shrimps (tried and tasted). Vegetarians should note Pistachios are an excellent source of vegetable protein. Add them to your salads, stir fries or saut̩ with vegetables and fruit as they are good source of monosaturated and polyunsaturated fats which reduce blood cholesterol levels when they replace saturated fats in your diet.

Here is a great recipe from the California Pistachio board.

Honey Mustard Pistachios
Preparation Time: 15 Minutes
Cooking time: 20 - 25 minutes

3/4 cup honey
2 Tbsp. Dijon mustard
1/4 tsp. cayenne pepper
1 bag California In Shell Pistachios
1/3 cup raw sugar

Preheat oven to 300°F. Line 2 baking sheets with parchment paper. In a small saucepan, combine honey, mustard and cayenne pepper. Over medium heat, cook mixture for 5 minutes; stirring often. Add pistachios; stir to coat well. In a large bowl, place raw sugar. Add coated pistachios and stir to coat well. Evenly spread pistachios over baking sheets. Bake 20-25 minutes. Cool completely (pistachios will harden as they cool). Store in a loosely covered container for up to two weeks.
Makes 12 servings.

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1 comment:

spice and more said...

Hey I didn't realise that pistachios were such a healthy nut and good for us women. I love now I have even more reason to eat more of them!