Date Dark Chocolate Pistachio Treat

Husband-Tested in Alice’s Kitchen
Makes 12 treats

When you’re hankering for something sweet, this quick to make treat will fill the bill.  You can make this nut free by using tahini or sunflower butter or pumpkin butter and by using seeds instead of nuts for the topping.  

12 large dates, pitted
¼ cup runny almond butter or other nut/seed butter
½ cup vegan dark chocolate chips
1 teaspoon coconut oil
¼ cup roasted pistachios, finely minced
¼ cup fine coconut flakes
Flakey sea salt, to taste

Once the dates are pitted, place them on top of a sheet of parchment paper lined cookie sheet a couple of inches apart.  Place another sheet of parchment paper over the top of them.  Use a rolling pin to flatten the dates. Remove the top parchment paper.
Drizzle a teaspoon of runny nut or seed butter over each flattened date.
Place the chocolate chips in a microwave safe bowl along with the teaspoon of coconut oil.  Microwave for about 1 minute, checking and stirring every 15 seconds until the chocolate is completely melted.
Drizzle the melted chocolate over each date.
Sprinkle dates with the finely minced pistachios, coconut flakes and then sea salt, to taste.
Place the cookie sheet in the freezer for about 30 minutes. Place the cookie sheet in the fridge for about an hour.
Gently remove the date treats and store them in an air tight container in the fridge.

Nutrition Facts: Serving size 1 of 12 servings (approx. 84g each)
121 Calories; Total Fat 8g; Saturated Fat 4g; Trans Fat 0g; Cholesterol 0mg; Sodium 203mg; Total Carbohydrate 12g; Dietary Fiber 2g; Total Sugars 8g (Includes 0g Added Sugars); Protein 3g; Vitamin D 0mcg; Calcium 47mg; Iron 1mg; Potassium 168mg

Spring Couscous Salad (vegan)

Recipe from Yasmeen Ali 

Husband-Tested in Alice’s Kitchen
Yield: 2-3 servings 

Now this is what I call a beautiful spring salad! It is loaded with bold, fresh flavors of mint, parsley, arugula and onions.  I love the crunch of the pistachios and garlicky “marinade” that is tossed in just before serving.  Because I keep Sumac Onion Salad in the fridge on a regular basis, I used that instead of the red onion/lemon mixture listed in the recipe. Both have the same lemony flavor, so either will work.  I’m sure any greens will be dandy in this salad as well as any nuts or seeds.  Za’atar and sumac are spices that can be found in most supermarkets or specialty stores.

Red Onions (I used Sumac Onion Salad in place of this.) 
½ small red onion, thinly sliced
4 Tablespoons fresh lemon juice 
1 teaspoon lemon zest
1 teaspoon kosher salt 

Couscous & Greens
1 cup fresh English peas (frozen, thawed peas will also work)
1 cup pearl couscous (plus 1½ cups water and 1 teaspoon kosher salt)
1 cup arugula, roughly chopped
½ cup firmly packed parsley, finely minced
½ cup firmly packed mint, finely minced
½ cup roasted pistachios, roughly chopped 

Marinade
4 Tablespoons olive oil
3 garlic cloves, thinly sliced 
2 teaspoon za’atar* 
½ teaspoon ground cumin 
1 teaspoon kosher salt, plus more to taste 
Sumac for serving, if desired

Instructions
Start off by blanching* the peas in boiling water. Drain the peas and set aside, and then cook the couscous in the same pot you used for the peas. 
Cook the couscous. Pour the couscous and 1½ cups water into the pot, along with 1 teaspoon salt. Bring to boil on high heat, then reduce to low, partially cover the pot, and let simmer for 8-10 minutes or until all the water is absorbed. Cover the pot and let it sit off the heat for 5 minutes. Then fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent the couscous from sticking.
Prep the onions. To a bowl, add in the onions, lemon juice, zest, and salt. Toss together and set aside. 
While the couscous cooks, prep the herbs, arugula, and pistachios. Once the couscous is done, add it to the bowl of onions, along with the arugula, herbs, and pistachios. 
Make the marinade. Rinse and pat dry the pot you used for the couscous and add in the garlic and olive oil (I like to use the same pot to save on dishes). Gently fry the garlic over medium heat until it just starts to brown. Remove from the heat and stir in the zaatar, cumin and kosher salt.
Toss and serve. Pour the marinade over the salad and toss to combine. Season to taste with sumac and kosher salt, if desired.

Notes
*If you can’t find za’atar, mix together 1 tsp each sumac, sesame seeds, dried oregano, dried thyme, cumin, coriander, and 1/4 tsp kosher salt.
*To blanch to the peas, place them in boiling water for 1½ minutes.  Drain and rinse with ice cold water. 
 

Christmas Rocky Road (vegan)

Makes 8 bars

Recipe from PickUpLimes
Husband-Tested in Alice’s Kitchen

These treats are absolutely delicious and perfect for novice cooks.  They make a lovely holiday treat to give away or to serve at a party.  

Bar Ingredients
8.8 oz (250 g) dairy-free dark chocolate
4.2 oz (120 g) unsalted vegan butter, cubed
2 Tbsp (30 mL) maple syrup
7.1 oz (200 g) Biscoff Speculoos Cookies (I used “Lotus” cookies which can be found at most supermarkets or specialty stores. See photo below. You can also swap out these cookies with gingersnaps.)
1½ cups (99 g) vegan marshmallows, roughly chopped
½ cup (80 g) dried cranberries or dried cherries
½ cup (62 g) roasted salted pistachios 

Topping Ingredients

2 Tbsp (15 g) roasted salted pistachios, finely ground
2 Tbsp (3 g) freeze-dried cranberries, finely ground

Directions
Line an 8-inch (20 cm) square baking dish with parchment paper.
Break the chocolate into pieces and place it into a heatproof bowl with the butter and maple syrup. Melt it over a pot filled with gently boiling water on the stove. Set aside once melted.
In a large bowl, roughly crush the cookies, then add the chopped marshmallows, cranberries and salted pistachios.
Pour the chocolate mixture into the bowl with the cookie mixture and mix until everything is coated in chocolate.
Transfer the mixture to your lined dish and press it down very firmly.
Sprinkle the finely chopped pistachios and freeze-dried cranberries on top.
Refrigerate for 3 hours to set, then cut into bars or squares. Wrap them as a gift if desired, and enjoy!

Storage
Store in an airtight container in the fridge for up to 2 weeks. Store in the freezer for up to 2 months.

Fennel-Pistachio Pesto

Makes about 2½ cups

Recipe from the Food Network Magazine

Husband-Tested in Alice’s Kitchen

I was delighted to find fennel in our recent CSA (community supported agriculture) box.  There was only one, not enough for a side dish.  Knowing that summer herbs were beginning to come in, I had been researching different pesto recipes.  Luckily, I found this one that included this delicious vegetable.  I loved the idea of using golden raisins and capers as well.  Besides tossing with pasta, this pesto will do nicely on a pizza or dolloped on soup.

Preheat the oven to 400F.  Coarsely chop 1 medium fennel bulb. Reserve 1 cup chopped fennel fronds.  Place on a rimmed baking sheet.  Drizzle and toss with olive oil.  Sprinkle with kosher salt and freshly ground pepper.  Roast until tender, about 20 minutes or more.  Let cool to room temperature.  Puree the roasted fennel, reserved fronds, 1/3 cup toasted pistachios*, 2 Tablespoons golden raisins, ½ cup freshly grated Parmesan cheese, 2 Tablespoons capers, 1 clove garlic and 1 teaspoon kosher salt.  With the machine running, gradually add ½ cup olive oil.  Pesto can be stored in an air-tight container in the fridge up to a week.  It can also be frozen.

*To toast the pistachios:  Place the pistachios in a dry skillet over medium heat.  Toast for about 5 minutes stirring often so they don’t burn.  You can also toast the pistachios in the oven on a rimmed baking sheet during the last 5 minutes of roasting the fennel.

Pistachio-Crusted Cod

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Quick to prepare, this fish dish is a perfect way to have a scrumptious meal after work.  Pictured is how I served it with late summer produce.  I roasted Delicata Squash drizzled with a bit of olive oil and sprinkled it with thyme along with apples slices at 425F for 15 minutes and as it was roasting, I prepared the fish.  I added the baking sheet with the cod to another rack in the oven and added 14 minutes to the timer. When the timer went off, everything was cooked to perfection.  While the fish, squash and apples were cooking, I sliced up some local tomatoes and cut up a lime.  Delish!

4 cod fillets (about 6 oz. each) OR other firm white fish

Sea salt, to taste

Freshly ground pepper, to taste

½ cup unsalted pistachios, no shells

½ cup packed fresh parsley

1 large clove garlic

3 Tablespoons olive oil

Lemon or lime wedges for serving

Preheat the oven to 425F.  Line a rimmed baking sheet with parchment paper.  Place the fish fillets on the sheet; season with salt and pepper, and set aside.

In a food processor, pulse the pistachios, parsley, and garlic until coarsely chopped, about 15 seconds. (I used a mini food processor and it worked just fine.) With the machine running, add the oil in a steady stream; blend until the mixture is finely chopped.  Season with salt and pepper.

Top the fish with the pistachio mixture.  Roast until the fish is opaque throughout, 12-14 minutes.  Serve with lemon or lime wedges.

Nutritional Information: (1 of 4 servings) 307 calories; 18.5 g fat (2.5 g sat fat); 30.4 g protein; 4.9 g carb; 1.8 g fiber

Pistachio Poppy Seed Orange Yogurt Bread

Recipe from https://www.ambitiouskitchen.com

Husband-Tested in Alice’s Kitchen

Makes one 8 X 4-inch loaf (12 slices)

Perhaps it’s time for a treat at your house.  If so, this delicious quick bread with do the trick with a nice cup of tea or coffee. When I made this, it turned out to be a really pretty, perfect for a tea party.  I will make this again, but will leave off the glaze since the yummy sweet glaze takes it into major dessert territory.  You can put the batter into muffin tins and make muffins for the lunch boxes.  If you freeze the bread, do not top it with glaze until after it has been thawed and ready to serve.  I love that the recipe uses whole-wheat pastry flour, honey and yogurt.  If pistachios are not available, you can make this bread with pecans or walnuts.

Wet Ingredients:

1/3 cup unsalted butter, melted

1/3 cup honey (increase to ½ cup honey if not using the glaze…this is optional)

1 ½ Tablespoons orange zest

½ cup freshly squeezed orange juice

½ cup plain or vanilla Greek yogurt

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup chopped roasted pistachios (or pecans or walnuts)

Dry Ingredients:

2 cups whole-wheat pastry flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 Tablespoons poppy seeds

Optional Glaze:

½ cup powdered sugar

1-2 Tablespoons freshly squeezed orange juice

1 teaspoon orange zest

Optional Garnish:

2 Tablespoons chopped pistachios (or pecans or walnuts)

Directions:

Preheat oven to 350 F.  Line an 8 X 4 inch bread pan with parchment paper and spray with nonstick cooking spray.

In a large bowl, whisk together melted butter, honey, and orange zest until smooth.  Whisk in the orange juice and Greek yogurt.  Whisk in the eggs, vanilla and almond extracts.

In separate bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.  Gently stir in the chopped pistachios.

Add the dry ingredients to the wet ingredients and mix with a spoon or spatula just until combined.

Pour the batter into the prepared pan.  Spread out evenly.  Bake for 45-55 minutes or until a tester comes out clean.  Cool completely on a wire rack before topping with the glaze.

For the glaze:  Mix together the powdered sugar and the orange zest.  Using your fingers, rub the zest into the powdered sugar so that it is evenly distributed.  Add 1 Tablespoon of the orange juice and stir.  If needed, add a bit more orange juice so that it is thick but still pourable.

Pour or drizzle over the top of the cooled loaf and spread over towards the sides.  Garnish with the chopped pistachios.

To make muffins:  Divide the batter between 12 greased muffins liners.  Bake for 12-24 minutes or until a tester comes out clean.

Nutritional Information:  According to my calculations, 1 of 12 slices of bread equals 229 calories; 3.7 grams of fiber; 31.5 grams carbohydrates; 5.4 grams protein; 13.8 grams sugars; 9.6 grams fats (4 grams saturated fat)

(Without the glaze & garnish, 1 or 12 slices of bread equals 195 calories and 3.5 grams fiber.