STORAGE:  California pistachios are excellent "keepers" when stored properly.  To keep them at their freshest, store pistachios in a refrigerated airtight container or keep them in the freezer for long-term storage. 

To restore crispness to pistachios that have lost their crunch, toast the nutmeats at 200 degrees F. for 10 - 15 minutes.

NUTRITIONAL INFO:  California pistachios are nutrient dense.  That means they supply an excellent balance of nutrients and calories.  At 160 calories per ounce, California pistachios are brimming with important vitamins and minerals like thiamin (B1), phosphorus, magnesium, copper and iron.

California pistachios are "heart smart."  Like all nuts, pistachios contain significant amounts of monounsaturated fat, which in recent studies has been shown to lower blood cholesterol, possibly reducing the risk of heart disease.  And here's even more good news:  Pistachios are low in saturated fat and are cholesterol-free.

Fiber is in and pistachios are full of it!  A 1 ounce serving contains a whopping 3.1 grams of fiber.  That's more than many foods recognized as good high fiber sources like celery, potatoes, raisins and wheat bread.  

California pistachios are an excellent source for vegetable protein.  And for those who want to include non-animal protein in the diet, pistachios, when combined with other protein-rich grains, fruits and vegetables, can fulfill your protein needs for maintaining good health.

RECIPES:  

SHERRY CHEESE BALL

3 cups (about 12 oz) shredded sharp Cheddar cheese
1 package (8 oz) cream cheese, softened
1 to 2 tablespoons dry sherry
3 drops bottled hot pepper sauce
1/4 cup chopped shelled pistachios
Crackers or vegetable slices

Combine cheese, sherry, mustard and hot pepper sauce in mixer bowl; beat until thoroughly combined.  Chill about 1/2 hour or until firm enough to handle.  Form into ball; roll in pistachios.  Serve with crackers or vegetables.  Makes one 4-inch ball.

PISTACHIO TURKEY SALAD

3 cups shredded turkey or chicken
1 cup seedless green grapes, halved
1 small green onion, chopped
2/3 cup shelled natural pistachios, lightly toasted
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lemon juice
3/4 teaspoon minced fresh dill or tarragon, or 1/8 to 1/4 teaspoons dried
Salt and pepper to taste
Salad greens

In a medium mixing bowl combine shredded turkey or chicken, grapes, green onion, and 1/2 cup pistachios.  Coarsely chop remaining pistachios and set aside.  In a small mixing bowl stir together mayonnaise, sour cream, lemon juice, dill or tarragon.  Fold mayonnaise mixture into turkey mixture.  Season with salt and pepper to taste.  Serve on salad greens.  Garnish with a sprinkling of chopped pistachios.  Makes 4 to 6 servings.

PARTY-FARE PISTACHIO PASTA

1 clove garlic, minced
1/4 cup chopped onion
2 tablespoons olive oil or butter
1/2 cup coarsely chopped pistachios
1/4 cup each chopped ripe olives and minced parsley
1 teaspoon lemon juice
1/8 teaspoon each pepper and basil, crushed
8 ounces spaghetti, cooked and drained
1/3 cup grated Parmesan cheese

Saute garlic and onion in oil until onion is tender.  Add remaining ingredients except cheese.  Toss together; heat 2 minutes.  Toss with Parmesan cheese.  Makes about 6 to 8 side dishes or appetizer servings.  Delicious served with chicken or scallops.

GARDEN-FRESH PISTACHIO PASTA SALAD

6 oz. rotini or shell macaroni
Salted water
Oregano dressing, recipe follows
2 cups torn fresh spinach
1 cup each chopped tomato and blanched pea pods
1/4 cup chopped shelled natural pistachios
Pepper
Grated Parmesan cheese, optional

Cook rotini in boiling salted water according to package directions; drain.  Add drained pasta to Oregano Dressing; cool at room temperature and marinate.  To serve, combine pasta and marinade with spinach, tomato, pea pods, pistachios and pepper to taste.  Sprinkle with Parmesan cheese.  Makes 8 servings.
Oregano Dressing:  Combine 1/4 cup each oil and red wine vinegar, 3/4 teaspoon crushed oregano and 1/8 teaspoon garlic powder.  Makes 1/2 cup.

PISTACHIO BREAKFAST DRINK TROPICALE

1 1/2 cups pineapple juice
4 oz plain low-fat yogurt
1 ripe banana
1 tablespoon wheat germ
Honey
1/4 cup finely chopped natural pistachios

Blend juice, yogurt, banana and wheat germ together in blender.  Sweeten to taste with honey.  Pour into 4 glasses and sprinkle with pistachios.  Makes 4 servings.

PISTACHIO-VEGGIE "NACHOS"

4 cups green, red and yellow bell pepper strips, 3/4-inch wide
1 cup shredded Monterey Jack cheese
1/4 cup coarsely chopped pistachios
1 can (4 oz) diced green chilies
1/4 cup finely chopped onion

Arrange peppers on broiler-proof pan or platter.  Sprinkle with cheese, pistachios, chilies and onion.  Broil or bake at 450 degrees F. until cheese melts.  Makes 8 servings.

B-BOPPIN' PISTACHIO POPCORN

2 quarts popped popcorn
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon soda
1 cup pistachios

Keep popcorn warm in 250 degree F oven while preparing coating.  Melt butter in large saucepan; stir in sugar, corn syrup and salt.  Bring to boil; stir constantly.  Reduce heat to medium; boil without stirring, 5 minutes.  Remove from heat; quickly stir in vanilla and soda.  Place popcorn in large, heat-proof  bowl; slowly pour syrup over popcorn while stirring.  Add pistachios; mix thoroughly.  Turn into greased 15 x 10 baking pan; bake at 250 degrees F for 1 hour, stirring every 15 minutes.  Remove from oven; cool.  Break into serving-size pieces.  Store in tightly covered container.  Makes 2 quarts.

FISH FILLETS WITH PISTACHIO-PINEAPPLE SAUCE

2 cups unsweetened pineapple juice
Dash cayenne pepper
1/4 cup plain low-fat yogurt
6 white fish fillets (7 oz each)
1/4 cup coarsely chopped natural pistachios
1 1/2 tablespoons chopped fresh chives or green onion

Heat oven to 375 degrees F.  Combine pineapple juice and cayenne in saucepan.  Bring to a boil; boil gently 15 to 20 minutes or until mixture reduces down to 2/3 cup.  Remove pan from heat.  Whisk in yogurt; set aside.  Place fish fillets on lightly oiled baking dish; cover with foil.  Bake 6 to 10 minutes or until fish turns opaque.  Just before serving, reheat sauce.  (Do not boil sauce or it will curdle.)  Stir in pistachios and chives.  Spoon sauce over fish and serve.  Makes 6 servings.

PISTACHIO BRITTLE

1 cup pistachios
1 cup sugar
1/2 cup butter or margarine, melted
2 tablespoons water
1 tablespoon light corn syrup
1/8 teaspoon lemon extract or vanilla

Place pistachios on baking sheet; bake in 300 degree F. oven to keep warm while preparing candy.  Combine sugar, butter, water and corn syrup in saucepan.  Cook, without stirring, to soft crack stage (275 degrees F) on candy thermometer.  Add lemon extract and pistachios.  Pour onto foil lined baking sheet.  Cool.  Break into serving-size pieces.  Makes approximately 36 pieces.

PISTACHIO MERINGUE BITES

2 egg whites, at room temperature
1/2 teaspoon each ground cinnamon and vanilla
1/2 cup sugar
1/2 cup pistachios

Beat egg whites, cinnamon and vanilla until soft peaks form.  Gradually add sugar; beat until stuff peaks form.  Fold in pistachios.  Drop by teaspoonfuls onto cookie sheet lined with brown paper.  Bake at 325 degrees F. 20 minutes.  Turn oven off and leave meringues in oven until cool.  Makes 3 dozen.

CHICKEN-PISTACHIO ROLL-UPS

6 boneless, skinless half-breasts of chicken
Pepper
1 bunch (12 oz) fresh spinach, washed and stems removed
2/3 cup part skim-milk ricotta cheese
2 teaspoons Dijon-style mustard
1/3 cup coarsely chopped pistachios
1 clove garlic, minced
2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
Cherry tomatoes, for garnish

Heat oven to 375 degrees F.  Loosen the fillet piece from each half-breast; open up like a book so breast lays flat.  Flatten each breast to 1/4 inch thickness.  Season with pepper.  Cover and cook 3 cups spinach until wilted (refrigerate remainder for garnish).  Drain.  Rinse under cold water; drain again.  Pat dry and flatten with paper towels.  Place breasts skinned side down.  Cover each with an even layer of spinach.  Mix remaining ingredients and spread evenly over spinach to within 1/4 inch of edges.  Roll up jelly-roll style, starting from the shortest end.  Arrange in a lightly oiled baking dish, seam down.  Cover with foil.  Bake until chicken is opaque, about 18 to 24 minutes.  Refrigerate 3 hours.  To serve, cut each roll in 1/2-inch thick slices; arrange on reserved spinach leaves.  Garnish with cherry tomatoes.  Makes 6 servings.

PISTACHIO-STUFFED BAKED APPLES

1/3 cup coarsely chopped pistachios
1/3 cup raisins
1 can (6 ounces) frozen apple juice concentrate, thawed, divided
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or allspice
6 small baking apples
1 cup low-fat yogurt
1 tablespoon honey

Mix pistachios, raisins, 2 tablespoons apple juice concentrate, vanilla, cinnamon, and nutmeg; reserve.  Remove apple core with a melon baller; do not break through bottom of the apple.  Fill each apple with pistachio filling.  Arrange apples in a shallow baking dish.  Pour remaining juice concentrate into pan.  Bake apples at 375 degrees F., basting once, until apples are barely tender when pierced with a knife, about 20 minutes.  Mix yogurt and honey to make sauce; serve with warm apples.  Makes 6 servings.

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