December 19th, 2010
Pistachio Covered Carrot Cake
The Holidays are a perfect time for Pistachio Nut based deserts. One of my favorites is a Pistachio encrusted carrot cake. It looks great and tastes so good! One word of warning: it won’t last long!!! Here’s my recipe:
Kathy’s Pistachio Covered Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 large eggs
2 cups sugar
¾ cup coconut oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
8-ounce can crushed pineapple
3 ½ ounce can flaked coconut
1 cup chopped pistachios
Stir together first four ingredients. Beat eggs and next four ingredients until smooth. Add flour mixture, beating until blended. Fold in carrots and next three ingredients. Pour batter into greased and floured 13X9 inch pan. Bake at 350 degrees for approximately 45 minutes. Cool completely in pan.
Cream Cheese Frosting
Soften ½ cup boutter and mix with 8-ounce package of softened Cream Cheese and one 16 ounce package of powdered sugar. Blend in 1 ½ teaspoons of vanilla extract. Beat until smooth. Spread Cream Cheese frosting evenly over cake.
Finally, sprinkle one cup chopped unsalted pistachios evenly over top of frosting. Yummmmm!
August 1st, 2010
Winston and I in the Orchard
Winston and I went out to the orchard to check on the trees and they are really looking good. That is good news for me as I just love having lots of Pistachio Nuts around for treats and snacks. Here are just a few ideas to healthy up your diet:
Include pistachios with “high-carb” meals. Pistachios, when eaten with some high-carbohydrate foods, result in a lower than expected blood sugar level, helping you avoid the sugar-highs and crashes often associated with highly refined carbohydrates. In general, foods that do not quickly raise blood sugar are often considered healthier than their more refined counterparts.
Instead of adding a banana to your morning cereal or oatmeal, switch it out for some pistachios. One serving of pistachios has as much potassium as half of one large banana.
Trade those unhealthy snacks for pistachios! You can eat up to 49 pistachios per serving and stay satisfied longer with zero guilt. They give you protein, fiber and healthy fats to get through the day.
Snack and hydrate! To avoid overeating, never let yourself get famished. Try keeping a handy pack of pistachios with you at all times in case hunger hits unexpectedly. And make sure to drink plenty of water — when you are dehydrated you feel hungrier.
You can find more healthy tips about using Pistachios in your diet at www.thegreennut.com
February 23rd, 2010
It seems like there are so many times when I just don’t have enough time to make a healthy, satisfying meal for the family. If that’s the case with you too, the following recipe can be a life saver. You can present a beautiful, nutritious and hearty meal with less than a half hour warning. It’s one of my favorite recipes and a real family pleaser.
Kathy’s Stirfried Chicken and Asparagus with Pistachios
* 1 tablespoon toasted sesame oil
* 1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
* 1 pound chicken tenders cut into bite-size pieces
* 4 scallions, trimmed and cut into 1-inch pieces
* 2 tablespoons minced fresh ginger
* 1 tablespoon oyster-flavored sauce
* 1 teaspoon chile-garlic sauce
* 1/4 cup SLO Farm unsalted pistachio kernels
* Yield: 4 servings, about 1 1/4 cups each
* Prep Time: 25 minutes
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.
December 19th, 2009
The Holiday Season is always a fun time on the farm. We will use any excuse to have people over, and there is nothing I like better than a big dinner with friends and family. We always have bowls of fresh pistachios out for a handy snack, making sure there is a matching bowl for the shells. Of course, I try to work pistachios into the meal whenever I can. Pistachio nuts add such a unique taste and texture to any dish. I’ve collected dozens of great pistachio nut recipes over the years, and I’m delighted to be able to share a few of my favorites with you.
Pistachio muffins are a sure-fire holiday hit. There are many variations but here are the ones I made at Thanksgiving:
Prep Time: 10 minutes
Cook Time: 22 minutes
* 2 cups whole-wheat flour
* 3/4 cup light brown sugar (packed)
* 1/2 cup old-fashioned oats
* 1/4 cup natural pistachio nuts, chopped
* 1 Tbsp baking powder
* 1/2 tsp salt
* 3/4 cup low-fat (2 percent) milk
* 1/2 cup applesauce
* 1/2 cup canola oil
* 1 egg
* 1/4 cup chopped pistachios
* 2 Tbsp packed brown sugar
Mix flour, sugar, oats, pistachios, baking powder, and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil, and egg all at once. Stir lightly just to mix. Don’t overmix or texture will suffer.
Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter. Bake at 400 F. for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for even browning. Cool 5 minutes; then remove from pan and cool on wire rack.
Mix pistachios with brown sugar. Sprinkle on top of muffin batter before baking.