• 1/26 Nat Pistachio Day 2

    From Dave Drum@1:229/452 to All on Monday, January 24, 2022 21:18:54
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ms. Bede's Colorful Pistachio Pilaf
    Categories: Pasta, Poultry, Wine, Nuts
    Yield: 4 servings

    16 tb Butter
    3 c Long-grain white rice
    2 c Vermicelli noodles
    4 c Chicken broth
    2 c Champagne
    1 ts Salt
    1/4 c Pomegranate arils
    1/2 c Pistachios; shelled, roasted
    - salted

    Melt butter in large saucepan.

    Add dry rice and noodles to pan and sauté, stirring
    constantly, until rice is golden brown and makes a
    popping sound, approx. 7-10 minutes.

    In a separate pot bring chicken broth and champagne to a
    boil. Slowly pour over rice mixture.

    Add salt, dried cranberries, and pistachios.

    Bring mixture to a boil, reduce heat to low, cover and
    simmer 25-30 minutes until all liquid is absorbed. Serve
    warm.

    Pamela Nisevich Bede, M.S., R.D.

    RECIPE FROM: https://www.livestrong.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Wednesday, January 25, 2023 04:58:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fusilli w/Pistachio Pesto
    Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
    Yield: 5 Servings

    MMMMM---------------------------PESTO--------------------------------
    1/2 c Shelled, peeled, unsalted
    - pistachios; + a handful,
    - rough chopped, reserved
    - for scattering over each
    - portion *
    3 tb Lightly toasted, blanched
    - almonds
    1 c (packed) fresh basil leaves
    1/2 c (packed) fresh flat-leaf
    - parsley leaves
    1/2 c Good quality extra-virgin
    - olive oil
    1/2 ts Sea salt
    Fresh ground pepper; white
    - or black

    MMMMM---------------------------PASTA--------------------------------
    1 lb Fusilli, penne or gemelli
    2 tb Salt
    3 tb Fresh grated Parmigiano
    - Reggiano or grana padano;
    - plus additional for table

    In a food processor, combine the pistachios, almonds,
    basil, parsley, olive oil, salt and pepper. Process,
    pulsing every few seconds until the mixture is blended but
    still has a slightly grainy consistency. Take care not to
    over-grind to avoid a paste-like result. Use a rubber
    spatula to transfer the pesto to a small mixing bowl.
    Press plastic wrap directly on the surface of the pesto
    and chill until you are ready to use it. For best results,
    use it within several hours of preparing.

    If you need to make it far in advance, proceed as above,
    transfer the pesto to a freezer container and cover with a
    thin film of olive oil; press plastic wrap directly on the
    surface and seal the container. When ready to use, thaw
    and continue with the recipe as below.

    Bring 5 quarts water to a rolling boil. Add the salt and
    the pasta at the same time. Cook precisely as indicated on
    the package directions. Just before draining, set aside
    1/2 cup of the pasta cooking water. Drain the pasta; while
    it is still dripping wet, return it to the pan. Add the
    pesto and the 3 tablespoons grated cheese, blending well
    with a wooden spoon and working in a few tablespoons of
    the reserved cooking water or more, if needed, to loosen
    up the sauce and coat the pasta evenly. Transfer to
    individual plates and scatter the chopped pistachios over
    each. Pass additional grated cheese at the table.

    * If the membrane of the pistachios don't peel off easily
    after rubbing them with your fingers, blanch them in
    boiling water for about 1 minute. Drain, shock in cold
    water, and dry the nuts in a paper towel. Toast them
    lightly, and when they cool, peel off any skins that
    haven't come off.

    Recipe by: Julia della Croce

    Serves 4 to 6

    From: http://www.npr.org

    Uncle Dirty Dave's Kitchen

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