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Pistachios were not something that we normally stocked growing up. They were a special event sent every year as a gift from my Aunt Jane. I loved them. The thrill of breaking through the salty armor of those delectable treats only to find the tiny green nut inside. And that's a good thing because recently I've learned that you can eat pistachios for more than just a special occasion. According to the researchers at Penn State University, pistachios contain both beneficial plant sterols and fiber and an important enzyme involved in the body’s synthesis of fatty acids, especially cholesterol. Nuts are a valuable addition to any healthy diet] aimed at reducing the risks of cardiovascular disease. Why not try these new ways of incorporating the shelled beauties into your diet
Pistachio Crusted Mahi Mahi
(2) 4 oz Mahi Mahi fillets
1 tsp sea salt
1 tsp freshly cracked pepper
½ tsp cumin
2 tbsp organic olive oil
½ cup pistachios, roasted, coarsely chopped
¼ cup Panko breadcrumbs
Method:
- Preheat oven to 350 degrees.
- Season fillets with salt, pepper, and cumin.
- Coat the fish with olive oil.
- Combine pistachios and breadcrumbs.
- Turn into pistachio mixture, coating both sides.
- Oven bake in skillet for about 15 minutes.
Serves 2.
Pistachio Tartlets
1 lb local butter
1 cup organic powdered sugar
4 cups flour
1 cup chopped organic pistachios
1 tsp vanilla
Powdered sugar
Method
- Preheat oven to 350 degrees.
- Mix first five ingredients together thoroughly with hands.
- Shape into four equal sized rolls, cover, and refrigerate overnight. Slice and bake for 15 minutes.
- Roll in powdered sugar when the cookies are just cool enough to touch.
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