Again. One more article on the pros and cons of pistachio nuts. This one about a study to determine whether eating pistachios can help you lose weight.
The conclusion — in this study, anyway — is that these nuts do not figure much into your weight. BUT, they are healthy in that they contain the so-called “good” fats, lots of potassium and vitamins E and B6 and have a beneficial impact on your immune system as well as glucose and triglyceride levels.
One of the facts the article pointed out was that pistachios in the shell act as a sort of hindrance to over-eating because it takes so long to open each one and that supposedly cuts down on the amount you eat.
These people haven’t seen me cracking open pistachio nuts.
I am the world’s expert I think, if only because I have loved pistachios for as long as I can remember, even from my kid days when they were dyed red and my hands always looked as if I had just finished a finger painting.
I am the Superman of pistachio nuts. Faster than a speeding bullet.
I cook with these nuts too. They are so so good on top of fish and lamb. You know those recipes that call for bread crumbs? I often substitute crushed pistachio nuts and that has worked out just fine.
Like here: use this mixture to press onto rack of lamb (this amount will cover 2); or some lamb chops for broiling or onto salmon for roasting or onto tomato halves for roasting.
Pistachio “Persillade”
3 tablespoons Dijon mustard
1/2 cup finely chopped pistachio nuts
1/4 cup plain fresh breadcrumbs
1/4 cup olive oil
2 tablespoons chopped parsley
1/2 teaspoon grated fresh lemon peel
1 tablespoon chopped shallot, optional
1 teaspoon chopped fresh rosemary or 1 teaspoon thyme leaves
Combine the Dijon mustard, pistachio nuts, breadcrumbs, olive oil, parsley, lemon peel, shallot and rosemary or thyme. Mix thoroughly and press onto food before roasting or broiling. Makes about 3/4 cup