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Posts Tagged ‘pistachios’

chocolate pistachio biscotti

In baking, culinary experiments, desserts, snacks, sweet treats on 11.19.11 at 10:38 am

a little biscotti with my latte puts a smile on my face. :) and so do chocolate & pistachios. so i thought i’d give this recipe a whirl.

inspired by fellow food blogger linda at savoring every bite, i set out to bake a batch of pistachio-packed biscotti. and i don’t think they will last too long in my cookie jar!

– pre-heat oven to 350F

the dry ingredients:
whisk together the following ingredients in a medium prep bowl
– 2 cups all-purpose flour
– 1/2 cup whole-wheat flour
– 1.5 tsp baking powder
– 1/2 tsp salt

the batter:
mix together the following ingredients with a stand mixer until well combined
– 1/2 cup sugar
– 1/2 cup (1 stick) unsalted butter (at room temperature)

(tip: when mixing the batter, i realized that i had no sugar in my pantry that day. so i substituted the sugar with dark hot chocolate instead. it worked pretty well, and the dark hot chocolate add an extra chocolate-y boost to the choco flavour in this recipe.)

– add 2 large eggs (beaten) to batter
– add 1 tsp pure vanilla

– once eggs and vanilla are mixed into the batter, gradually add the dry ingredients mixture to the bowl.
– using a spatula, fold 1/2 cup pistachios (deshelled, crushed in mortar & pestle) and 2/3 cup dark chocolate chips
– fold ingredients together until well combined
– add 1 large egg (beaten) and 1/2 cup water (optional, if your batter is drying out too much)

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coconut pad thai

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 10.07.11 at 6:14 pm

this is definitely not your average pad thai. did the coconut & pistachios give it away? :)

in the spirit of culinary experiments — and in appreciation of fusion cuisine — i thought i’d add a tropical twist to this pad thai with some light coconut milk and crushed pistachios. tasty, indeed. not too shabby for my first go at cooking pad thai.

the prawns & the coconut:
– heat up 2 tsp extra-virgin olive oil in large wok on medium heat
– add 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
– add 1.5 cups raw prawns (deveined, deshelled) to wok
– season w/ ground black peppercorns
– add a dash of sea salt
– add 1/2 can light coconut milk
– sauté prawns & stir ingredients for 1-2min until partially cooked

the tofu & veggies:
in the same wok, add the following ingredients to the prawns:
– 1/2 orange bell pepper (pitted, sliced)
– 1/2 yellow bell pepper (pitted, sliced)
– 1/3 green zucchini squash (sliced rounds)
– 1/3 yellow zucchini squash (sliced rounds)
– season w/ ground black peppercorns
– sauté for 1-2min & stir regularly
– then add 1 cup raw tofu (chopped into bite-sized chunks)
– add 1/8 cup fresh cilantro (stems removed, rough chop) to wok
– stirfry ingredients together in wok until coconut milk is well combined

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peppered duck & peppadew quinoa

In culinary experiments, dinner, easy weeknight meals, lunch on 08.16.11 at 9:54 pm

ever have one of those days when it’s simply too hot outside to cook dinner? well, it was definitely one of those days for me this week.

i was hosting a little dinner party that night and the goal was to make something yummy, but not spend too much time at a hot stove. so i made a quick grocery run to my fave local cheese shop — janice beaton fine cheese — to pickup some reinforcements. surprisingly, i didn’t pickup any cheese that day, but i did bring home some delish goodies…

peppered duck breast by local albertan meat company — valbella — was the name of the game that night. cured meat, and ready to eat. (hey, i’m rhymin’.) some peppadew peppers were another fab ingredient from this JBFC grocery run. both the peppered duck & peppadews paired well with the pistachios from my pantry.

prep ingredients:
– peppered duck breast (sliced)
– 75g peppadew peppers (sliced)
– 1/4 cup pistachios (shells removed, crushed in mortar & pestle)

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