pistachios

Xmas Pizzelle Cookies

Eating My Way Through the Holidays! Sweet Celebrations: Xmas Pizzelle Cookies! I’m obsessed with food that has eye appeal. That’s one reason I was drawn to pizzelles, a traditional Italian waffle cookie. I could make you crazy by telling you we’re going to make them from scratch, but hey, my time is in high demand just like yours. Besides, since I don’t own a pizzelle iron, sometimes it’s better to leave things to an expert. I’m here today to save you time when someone suggests a Holiday Cookie Exchange. Pick up a package of Classic Italian Pizzelles on your way home from work, dip the cookies in melted chocolate, and sprinkle with nuts. You can thank me later when you’re sitting back relaxing with a glass of wine.

XMAS PIZZELLE COOKIES

Ingredients:

7-ounce package Vanilla Flavored Pizzelle Cookies

2 cups semisweet chocolate chips

1 tablespoon vegetable oil

4 ounces pistachios, chopped

Instructions:

Line a baking sheet with waxed paper. In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Heat in microwave on 50% setting for 30 seconds. Stir. Repeat in 30-second intervals until melted. Stir until smooth. Dip half of each pizzelle cookie into melted chocolate. Sprinkle both sides with chopped pistachios. Place on baking sheet. Refrigerate for 30 minutes or until set.

Frisée Blueberry Pistachio Salad

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Frisée Blueberry Pistachio Salad! Have you tried frisée lately? This member of the lettuce family offers a slightly bitter bite, which is why it’s a good idea to pair it with some form of sweetened fruit. The appealing curlicue tendrils have a crunchy texture as well as upstanding hardiness. That factor alone is important since it translates to the ability to withstand a creamy dressing without turning it to mush. Should one desire, adding a robust bleu cheese, blackened bacon strip, or scattering salty capers among the sturdy leaves, permits a heavier dressing in short order. So you see, the question remains: to frisée or not to frisée.

FRISÉE BLUEBERRY PISTACHIO SALAD

Ingredients:

1 bunch frisée, stems trimmed, leaves gently torn

2-3 radishes, thinly sliced

1 tablespoon red onion, slivers

1/4 cup blueberries

2 tablespoons fresh tarragon leaves

2 teaspoons Dijon mustard

1 tablespoon lemon juice

1/4 teaspoon sugar

1/4 cup olive oil

1/8 teaspoon kosher salt

1/8 teaspoon cracked black pepper

1/4 cup pistachios, roughly chopped

Instructions:

Divide salad plates with frisée. Arrange sliced radishes, red onion slivers, blueberries, and tarragon leaves around frisée leaves. In a small bowl, whisk together Dijon mustard, lemon juice, and sugar. Slowly, whisk in olive oil. Season with kosher salt and cracked black pepper. Drizzle dressing over salads; tossing to coat. Sprinkle with chopped pistachio nuts. Serve chilled.

Wheel of Camembert

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Wheel of Camembert! To eat or not to eat the rind, that is the question. The answer? It’s totally up to you. As a general rule, the natural rinds of soft cheeses like Brie and Camembert are safe to eat. Some people can’t get past the idea that the rind looks “moldy”, simply because it appears white and fluffy. That essence is called “bloomy”, which sounds much more appealing in my opinion. If you’re a mushroom-lover, you may detect an earthy aroma that delivers a lusty taste. Bottom line: if it weren’t for the rind, the interior wouldn’t be nearly as creamy and buttery as it is. My advice for first-timers? Give it a try. With the luscious fruit, crunchy nuts, and raw honey you may find yourself giving it a fair chance.

WHEEL OF CAMEMBERT

Ingredients:

1 wheel of Camembert cheese, with wrapping removed and discarded

1-2 tablespoons raspberry jam, warmed

1/2 cup red raspberries

2 tablespoons Tupelo raw honey

2 tablespoons pistachios, roughly chopped

Multigrain baked crackers

Instructions:

Preheat oven to 350°. Line a baking sheet with parchment paper. Place the wheel of Camembert cheese onto prepared pan. Bake for 12-15 minutes, or until the top and sides of the rind feel soft to the touch. Another sign is when areas of gooey cheese begin to ooze through the rind. Meanwhile, warm the raspberry jam 30 seconds in a microwave-safe dish. Stir. Gently add the raspberries; toss to coat. Transfer the baked Camembert cheese to a rimmed plate. Top the cheese wheel with raspberry compote. Drizzle raw honey over all. Sprinkle with chopped pistachios. Serve warm with multigrain crackers.

Jalapeño Cherry Smoothie Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Jalapeño Cherry Smoothie Bowl! Get ready to eat well. This morning’s smoothie bowl will energize your body as well as your mind. Feel the easygoing ingredients stimulate your senses with a kick of sass right between the eyes. I mean, just look at the brightness real cherries can make. Begin with frozen fruit. Did you know if you freeze a cut-up banana it doesn’t turn brown? Truth. Each ziplock bag contains an entire sliced banana. Make sure they freeze in a single layer, though. When it’s time to blend the frozen fruit, the smoothie is chilled so there’s no need to add ice cubes. Now to address the elephant in the room, so to speak. Jalapeños. Don’t worry. Their bold flavor is invigorating. It actually adds a nice balance between the sweet and creamy, not to mention the extra vitamins. But don’t take my word for it.

JALAPEÑO CHERRY SMOOTHIE BOWL

Ingredients:

1 cup frozen cherries

1 sliced and frozen banana

3-5 slices of pickled jalapeño peppers, seeds removed and finely chopped

1/4 cup pistachios, chopped

1 cup orange juice

1 tablespoon sherry vinegar

1/4 cup Greek yogurt

1 tablespoon coconut sugar

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

Cherries, pistachios, and jalapeños for garnish

Instructions:

In a blender combine frozen cherries, frozen banana, chopped jalapeños, chopped pistachios, orange juice, sherry vinegar, and Greek yogurt. Pulse to process. Add coconut sugar, vanilla extract, and Himalayan pink salt. Blend until smooth, 1-2 minutes. Transfer smoothie to a bowl. Garnish with cherries, pistachios, and jalapeños.

Raspberry Pistachio Brie

What’s Cooking in Gail’s Kitchen? Bright Ideas: Raspberry Pistachio Brie! If you need a reason to make an appetizer, read on. It works beautifully as Brie for brunch, a romantic “date night” for two, or a festive dessert while sipping on espresso. Think about it. The cheese itself is so creamy, with a slight robust flavor. The skin can be chewy. Either you like it or you don’t. The raspberry jam has a remarkable sweetness that pairs well with the nuttiness of pistachios. Everyone wins.

RASPBERRY PISTACHIO BRIE

Ingredients:

8-ounce wheel of Brie cheese

1 tablespoon sea salt butter, softened

1/4 cup raspberry jam

1/4 cup pistachios, roughly chopped

Instructions:

Preheat oven to 350°. Unwrap the Brie wheel. Lightly score the top so the skin can absorb the ingredients. Transfer the wheel to an ovenproof dish. Spread the sea salt butter over the top of the cheese. Layer with dollops of raspberry jam. Sprinkle with chopped pistachios. Bake for 12-15 minutes, or until the cheese is melted and gooey. Remove baked Brie from the oven. Serve warm with slices of lightly buttered baguette toast.

Herbed Watercress Pistachio Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Herbed Watercress Pistachio Salad! Everyone knows leafy greens can supercharge your diet. But not everyone is crazy about kale and arugula. Ask my husband. The strong pungent flavors of the former can step aside, as far as I’m concerned. Watercress is the new sheriff in town. Its delicate leaves reveal a slight hint of horseradish or wasabi, but with a crispier texture. To combat the bitter tang, simply add a nice citrus fruit along with the ancient royal pistachio nut. Did you know the Queen of Sheba found pistachios so delightful, she declared it was forbidden for commoners to harvest pistachio nuts for themselves? Alas, I digress. Watercress is the star attraction. Rich in vitamins, iron, calcium, and folic acid, its roots thrive in creek bottoms where clear running water encourages natural growth. Most farmers cultivate it in very wet ground providing constant moisture. Ask around at the Farmers Markets. It sells quickly to those who desire it.

HERBED WATERCRESS PISTACHIO SALAD

Ingredients:

1 bunch watercress, roots trimmed

8 leaves fresh basil

8-10 leaves fresh mint

20 leaves Mexican tarragon

1/2 cup mandarin orange slices

1/3 cup red onion, thinly sliced

1/4 cup pistachio nuts, lightly toasted

2 tablespoons lemon juice

1 drop orange extract

1/4 teaspoon sea salt

1/8 teaspoon white pepper

4 tablespoons olive oil

Instructions:

Arrange watercress, basil, mint, and Mexican tarragon on a platter. Tuck mandarin orange slices and red onion pieces throughout. Sprinkle toasted pistachio nuts over all. In a small bowl, whisk together lemon juice, orange extract, sea salt, and pepper. Slowly add olive oil while continuing to whisk. Dressing will emulsify. Before serving, drizzle salad dressing evenly over salad.

Original Pistachio Party Ball

Eating My Way Through the Holidays. Festive Food Gifts: Original Pistachio Party Ball! Nothing says par-tay like a holiday cheese ball. Instead of picking one up at the grocery store this year, why not surprise the family and make something a little different. Pistachios tend to be shoved aside in favor of walnuts and pecans, mostly due to their cost. But I guarantee you, people will sit up and take notice of them embedded in this party cheese ball. A little goes a long way, especially when rolled on the outside of the cheese ball. For those who enjoy the experience of cracking the shell to pluck out the pistachio, you not only get to nibble as you crack, you also justify the savings involved over the cost of pistachios without shells. Now there’s a thought worth considering.

ORIGINAL PISTACHIO PARTY BALL

Ingredients:

8 ounces Neufchâtel cheese, room temperature

4 tablespoons unsalted butter, softened

1 teaspoon zesty Italian salad dressing dry mix

1 teaspoon Worcestershire sauce

1/2 teaspoon red pepper flakes

1 cup extra sharp cheddar cheese, shredded

1 cup pistachios, roughly chopped

Instructions:

In a bowl, cream together Neufchâtel cheese and unsalted butter until smooth. Sprinkle in zesty Italian dry mix. Mix well. Add Worcestershire sauce and red pepper flakes. Fold in sharp cheddar cheese. Stir until well combined. Place a sheet of plastic wrap on the counter. Layer with chopped pistachio nuts. Transfer cheese mixture onto the nuts. Wearing disposable gloves, form the cheese mixture into a ball, turning to cover each side with chopped nuts. When completely covered, wrap the pistachio cheese ball in a clean piece of plastic wrap. Refrigerate at least one hour to intensify flavors. Serve with assorted crackers.

Vegan Charcuterie Board

Eating My Way Through the Holidays. Festive Food Gifts: Vegan Charcuterie Board! Here’s your solution to what to bring to the next holiday party. Choose popular garden veggies, distinct to the season. Arrange them on a charcuterie board with nuts and flavorful dips. Peruse the local farmers’ market or produce section of your nearest grocers. With a little effort, the Vegan Charcuterie Board can be the star attraction for office pitch-ins, family gatherings, and other festive occasions. Check it out!

VEGAN CHARCUTERIE BOARD

Ingredients:

Carrot sticks

Asparagus spears

Celery sticks

Cherry tomatoes

Mini cucumbers, sliced

Radishes, quartered

Yellow sweet peppers, sliced

Green olives, stuffed

Kalamata olives, pitted

Pistachios in shell

Assorted crackers

Ingredients for Hummus:

15-ounce can chickpeas, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 teaspoon lemon olive oil

1 tablespoon capers

Using a food processor, pulse chickpeas until smooth. Add tahini paste, olive oil, lemon juice, garlic powder, cumin powder, and sea salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with capers.

Ingredients for Dill Dip:

4 ounces Neufchâtel cheese, softened

1 tablespoon prepared horseradish

1 tablespoon dill weed

1 teaspoon capers

1 tablespoon chives, chopped

Combine Neufchâtel cheese and prepared horseradish. Stir until smooth. Fold in dill weed, capers, and chives. Refrigerate one hour before serving.

Xmas Pizzelle Cookies

Eating My Way Through the Holidays! Festive Food Gifts: Xmas Pizzelle Cookies! I’m obsessed with food that has eye appeal. That’s one reason I was drawn to pizzelles, a traditional Italian waffle cookie. I could make you crazy by telling you we’re going to make them from scratch, but hey, my time is in high demand just like yours. Besides, since I don’t own a pizzelle iron, sometimes it’s better to leave things to an expert. I’m here today to save you time when someone suggests a Holiday Cookie Exchange. Pick up a package of Classic Italian Pizzelles on your way home from work, dip the cookies in melted chocolate, and sprinkle with nuts. You can thank me later when you’re sitting back relaxing with a glass of wine.

XMAS PIZZELLE COOKIES

Ingredients:

7-ounce package Vanilla Flavored Pizzelle Cookies

2 cups semisweet chocolate chips

1 tablespoon vegetable oil

4 ounces pistachios, chopped

Instructions:

Line a baking sheet with waxed paper. In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Heat in microwave on 50% setting for 30 seconds. Stir. Repeat in 30-second intervals until melted. Stir until smooth. Dip half of each pizzelle cookie into melted chocolate. Sprinkle both sides with chopped pistachios. Place on baking sheet. Refrigerate for 30 minutes or until set.