Scatter over the remaining feta cheese, a drizzle of the pesto dressing and sprinkle with
the chopped pistachio nuts.
Sprinkle
some chopped pistachio nuts before serving.
To decorate, melt chocolate in a double broiler, cover figolli with chocolate and sprinkle over
some chopped pistachio nuts or coconut.
Sprinkle with more orange zest and
chopped pistachio nuts (I use food processor).
Cool on a wire rack, then cover in frosting and decorate with
chopped pistachio nuts.
Decorate with
chopped pistachio nuts.
Arrange the spaghetti on the plates and garnish with sprouts and
chopped pistachio nuts.
When slightly cooled, stir through 3/4 of the pesto dressing, 3/4 of
the chopped pistachios nuts, 1/2 of the feta cheese and raisins.
Not exact matches
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups
chopped nuts (
pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
If you really don't want to use pine
nuts, you can substitute
chopped walnuts or
pistachios.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced
Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288
Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
In a small food processor, process
Pistachios, Cashews, Lucuma, Salt and Lemon zest till
nuts are finely
chopped up.
Additions / Substitutions: You can add
chopped nuts to this salad, like toasted walnuts or crushed
pistachios.
Add 1 cup dried fruit (raisins, cranberries, blueberries, papaya, or mango,
chopped as needed); 1/2 cup
nuts (such as peanuts, cashews, almonds, or
pistachios), salted or not; 1/4 cup pumpkin seed kernels; and 1/4 cup unsweetened dried coconut flakes.
Ingredients: - Gourd - 500g Sugar — 200grams Khoya - 200 gm Cashew
nuts — 1 teaspoons (finely
chopped)
Pistachio - 1 teaspoons (finely
chopped) Chirongji Charoli — 1 teaspoon Ghee — 1 teaspoons...
2 t unsalted butter for the parchment paper 1 C unsalted shelled whole
pistachios (skip the
nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated and left whole, or 1 1/2 t dried buds, coarsely
chopped 6 large egg whites (3/4 C) at room temperature 1/4 t cream of tartar
Spiced
Nuts: 2 tbsp finely chopped pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
Nuts: 2 tbsp finely
chopped pistachios 2 tbsp finely
chopped blanched almonds 2 tbsp finely
chopped pine
nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinnamon
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional)
chopped pistachios / other
nuts — for garnish (optional)
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons
pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted
pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves —
chopped sea salt to taste
Just pull it out of the fridge to let it sit for 20 minutes, then divide into bowls and sprinkle the top with
chopped pistachio or cashew
nuts, fresh cilantro, fresh snow peas or even lump crabmeat.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for toasted (like almonds, hazelnuts,
pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
I slightly adapted the recipe — added oats and
chopped nuts, walnuts and / or
pistachios is a nice crunchy addition here.
Package of Cooking Dates (already
chopped) OR 1 1/2 Cups Dates & Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
chopped) OR 1 1/2 Cups Dates &
Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely
Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
Chopped Nuts (Cashews, Almonds, Pecans, or
Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of dates.
In a large saucepan, toast the
chopped pistachios in the 2 tablespoons of olive oil for 5 to 7 minutes until the
nuts begin to turn golden.
In a food processor place the confectioners sugar and the
pistachios and grind / pulse until finely
chopped with some
nuts being ground into a coarse powder.
Topping 1 handful
pistachio nuts, finely
chopped fresh dill,
chopped fresh mint leaves,
chopped 2 tbsp capers, halved lemon slices olive oil
Chopped walnuts and
pistachios are my favorite
nut coatings.
Layer in a cute bowl and top with extra fruit of
nuts (I used sliced kiwi and
chopped pistachios).
Toss this with remaining dressing, spread on a plate, cover with veggies, top with fromage blanc or goat cheese and
chopped nuts (I used roasted
pistachios, not local, but again, I had them on hand).
Assorted topping: cocoa powder, finely
chopped nuts, (
pistachios, almonds, hazelnuts), and toasted unsweetened shredded coconut.
115g coconut oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no milk products) 6Tbsp cashew butter (or any
nut butter) 1 / 2tsp himalayan pink salt 150g cranberries 100g almonds (or
pistachios or hazelnuts) lightly roasted &
chopped sprinkling of freeze dried raspberries
Top them with
chopped toasted
nuts, a Marcona almond or a
pistachio for a little festive flair.
Top with
chopped pistachios or other favourite
nut.
The Filling: 3/4 cup
chopped dates 3/4 cup ground
pistachio nuts 2 Tablespoons hot water Pastry dough (see recipe) 1/2 cup vegetable oil Powdered sugar
for the salad: * 1 cup
chopped red pepper * 1 cup
chopped romaine lettuce * 1 tomato, seeded and diced * 1/3 cup
chopped herbs (I used a combination of basil, cilantro, and mint) * 1/2 -1 ripe avocado,
chopped * 1 Cara Cara orange, peeled and
chopped * 1 carrot,
chopped * 2 tablespoons
chopped scallion or red onion * 2 tablespoons raisins * 2 tablespoons
pistachios (or other
nuts / seeds)
Sprinkle with
pistachio nuts, olive oil and
chopped parsley before serving.
for the garlicky basil dip 1 cup zucchini, diced 2 cloves garlic, roughly
chopped 1/2 cup extra virgin olive oil 16 basil leaves & stems 1/2 cup raw
pistachio nuts 1/2 tsp sea salt
Coating: Dark / white chocolate
Chopped nuts,
pistachio, almonds, hazelnuts etc..
1 cup pesto dressing (see end note) 50 g shelled unsalted
pistachio nuts, coarsely
chopped 150 g feta cheese, crumbled 1 handful raisins
3 (12 - ounce) bottles wheat beer 2 cups white wine 2 cups sugar, divided One quarter fresh lemon 4 cinnamon sticks 6 Bosc pears, peeled 1/2 cup heavy cream 2 tablespoons Cabot Unsalted Butter 3 ounces Cabot Seriously Sharp Cheddar, grated (about 3/4 cup) 1/2 cup shelled and skinned
pistachio nuts,
chopped Vanilla ice cream or Cabot Whipped Cream
Im not a big fan of cranberries but finding a packet of dried cranberries and leftover
chopped nuts (
pistachios, almonds and pecans) i decided to
chop the
nuts and the cranberries super finely and made that one batch.
Or try milk chocolate and almonds, or dark chocolate and dried cherries, or white chocolate and
chopped pistachios or macadamia
nuts.
They can be dipped in melted chocolate (dark or white), or you can roll them in confectioners (powdered or icing) sugar, cocoa powder, sprinkles, or even finely
chopped nuts (pecans, walnuts, almonds, peanuts, or
pistachios).
For an option that satisfies a «crunch» tooth garnish grilled dishes with
nuts or seeds, like sliced or slivered almonds,
chopped pecans, walnuts or
pistachios, or sunflower or pumpkin seeds.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for toasted (like almonds, hazelnuts,
pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Ingredients: - Gourd - 500g Sugar — 200grams Khoya - 200 gm Cashew
nuts — 1 teaspoons (finely
chopped)
Pistachio - 1 teaspoons (finely...
Instead of using cranberries I used
chopped dried apricot (I love cranberries, but I didn't have them at the moment), also next time instead of using shaved (sliced) almond I will use coconut shaves (I love coconut), for sure I will play around a bit with this recipe, using some cashews, pecans, brazil
nuts, hazelnuts,
pistachios etc... Every week a diferent granola?
An ounce of hazelnuts, or approximately 1/4 cup of
chopped nuts, supplies 7 percent of the daily value for iron, while almonds and
pistachios each provide about 6 percent of the nutrient's daily value per 1 - ounce serving.
They add a great crunchyness to the Rocky Road, but if you can't get these, you can simply substitute them for more
chopped nuts, such as
chopped almonds or
pistachios.