n toast.
Make the Pistachios: Preheat the oven to 400
horoughly combine flour, finely chopped pistachios and salt; gently fold into
owder, saffron-milk mixture, almonds, pistachios into the thick yogurt and
ith the pistachios.
*Note: the photo that accompanied this recipe on
minutes.
Carefully fold pistachios, parsley, and mint into quinoa
PREPARE THE HONEY-ROASTED PISTACHIOS:
Preheat oven to 350\
Heat a frying pan over a medium heat and cook the sugar until it starts to melt and turn golden. Add the butter and then mango wedges (take care as the mixture may spatter) and cook for a couple of minutes until the mango is nicely coated in the sugary syrup.
Add the orange zest and juice, then simmer for 2 minutes. Serve hot with a sprinkling of pistachios and some vanilla ice cream.
For Sugared Pistachios:
Adjust oven rack to
Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
Reduce heat to medium-low and cover.
Set timer for 18 minutes.
Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
After rice is cooked, set it aside with the lid on for 10 minutes.
Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
sprinkle half the almonds and pistachios over the raspberries.
In
Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes.
Heat a small skillet over medium-high heat. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently.
Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.
pread evenly.
Take the pistachios (shell the nuts, put in
Cut Brie in half, crosswise.
Place bottom half, cut side up on serving plate.
Trim and discard crust from top of remaining half. Set aside.
In small bowl, combine pistachios and butter. Microwave on High power for 2 1/2 to 3 minutes or until pistachios are toasted, stirring after every minute.
nd set aside. Place the pistachios in a shallow bowl and
edium-high heat. Add the pistachios and saute for 1 to
ounded tablespoons of the ground pistachios to the sauce and simmer
Gently toss all ingredients together (except pistachios).
Sprinkle with pistachios just before serving.
ust blended. Stir in the pistachios.
Divide the dough in
Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
Season with salt and pepper to taste and garnish with pistachios.
Toss apricots with juice and let stand, tossing occasionally, 20 minutes until softened.
Chop pistachios and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.