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

I love Andrew Weil. His advice, positive outlook and sunny disposition are unrivaled.

I learned about Ginger Tea from him: peel and slice some fresh ginger, steep it with some honey in boiling water and you get a homey, tasty, soothing and comforting brew. I make it frequently (now without the honey. It isn’t necessary). 

But he just wrote something on his blog that makes him even more lovable. Basically, what he says is that pistachio nuts are a good snack because they can help people control their weight.

YAY!

I order pistachio nuts by the 5-pound bag. I eat some of these nuts EVERY day. I have ALWAYS loved pistachio nuts, ever since I was a little girl and the only kind available then were the red dyed ones that made my fingers mottled and streaky, as if I had a rash. 

Now I buy the natural, un-dyed ones. Turkish pistachios, which, sorry to say, are infinitely better than the Californias.

One point Weil made, that I always knew, is that because it takes some time to get the nut out of the shell, you actually eat less of them than some other goodies and that makes another reason they’re suitable for healthy snacking.

One point he didn’t make is that pistachio nuts are not only good for snacking, they add delicious flavor and a satisfying crunch to food. Like this bulgur wheat casserole, which can be an entree or side dish.

Bulgur Wheat with Dried Apricots and Pistachios

3 tablespoons olive oil

1 medium onion, chopped

6-8 ounces mushrooms, chopped

1 cup bulgur wheat

2 cups vegetable stock (or chicken stock)

3/4 teaspoon salt or to taste

freshly ground black pepper to taste

1 tablespoon chopped fresh rosemary or 1-1/2 teaspoons fresh thyme leaves

1/2 cup chopped dried apricots

1/2 cup shelled pistachio nuts

2 tablespoons choppd fresh parsley

pinch of cinnamon or 1/4 teaspoon grated lemon peel

Heat the olive oil in a saute pan over medium heat. Add the onion and mushrooms and cook for about 3 minutes or until softened. Add the bulgur and cook for another 3 minutes, stirring often. Pour in the stock and add the salt, pepper, herb and apricots. Stir, bring to a boil, lower the heat, cover the pan and cook for about 25 minutes or until all the liquid has been absorbed. Stir in the pistachios, parsley and cinnamon or lemon peel. Taste for seasoning and add salt and pepper to taste. Makes 6-8 servings

Wow, I just read that pistachio nuts are “the ideal snack to aid in weight loss.” They aren’t as caloric as people once thought because apparently the human body doesn’t absorb all the fats in these nuts. Also, pistachios have good fats as well as antioxidants and minerals. (You can read the entire article here:  http://www.ibtimes.com/articles/137424/20110423/new-study-dubs-pistachios-the-skinny-nut-research-studies-weight-loss.htm)

I wonder if you can lose weight eating the amount of pistachio nuts I eat?

If there is one snack in life that I have absolutely loved since as long as I can remember, it’s pistachio nuts. I order them by the 5-pound bagful from NutsontheNet, because they sell great Turkish pistachios, which are the best kind.

Actually, Iranian pistachio nuts are the best but you can’t get them anywhere.

California pistachio nuts are absolutely horrible. They are dry and tasteless and most of the time they taste stale, even when they’re fresh.

I mean it. I am an expert on this subject. When I was a a youngster my brother Jeffrey and cousin Leslie and I would get pistachio nuts as a big treat from our parents or our Great Uncle, whom we called Feta. Jeffrey was the oldest so he doled the nuts out to the two of us little girls. Somehow he always doled out more for himself. Which wasn’t okay then and we would always fight about it but is okay now because I still tease him about it.

Anyway, I am a pistachio nut maven and I am telling you the Californias can’t compare to the Turkish ones, which are smaller and have a more intense flavor.

I eat pistachio nuts as a snack every night, so I am wondering why I am not shedding all those pounds??!!

I also use pistachio nuts for cooking. For example, on top of roasted salmon or pumpkin muffins or as a coating, along with bread crumbs, for fried fish. And lots of other things. A sprinkle here and there.

Here’s an easy dinner recipe for salmon (you could also use Arctic Char, but cook it for less time). You can find it in my book Hip Kosher, but for those who don’t have the book and want a delicious, easy, quick and healthy dinner, here it is:

Roasted Pistachio Crusted Salmon

4 salmon filets, each about 6 ounces, about 1-1/4 inches thick

1 tablespoon olive oil

2 tablespoons Dijon mustard

2 teaspoons finely grated fresh lemon peel

freshly ground black pepper to taste

2 tablespoons crushed pistachio nuts

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the olive oil, mustard and lemon peel and spread this mixture evenly over the surface of the fish. Sprinkle with pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the center. Makes 4 servings