Pine Nuts and Pistachios
Makes 2 cups
A handful of this buttery, spicy, peppery mix goes great with a beer and a football afternoon. Adapted from "Party Nuts!" by Sally Sampson (Harvard Common Press, 2002).
2 tablespoons vegetable oil
2 cups mixed raw cashews, pine nuts and shelled pistachios*
2 teaspoons cumin seeds or
1 teaspoon ground cumin
1 teaspoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Have ready a rimmed baking sheet lined with paper towels.
In a large, heavy-bottomed skillet over medium-high heat, heat the oil. Add the nuts, stirring constantly until they turn reddish-brown, 2 to 3 minutes. Add the cumin and cook until the nuts turn brown, about 30 seconds.
Using a slotted spoon, transfer the nuts to the paper towels to drain. Sprinkle with the salt, cayenne and black pepper. Set aside to cool for 1 hour before storing.
*NOTE: Raw cashews and pistachios are available at Trader Joe's.
Per 1/4-cup serving: 206 calories, 6 g protein, 7 g carbohydrates, 19 g fat, 0 mg cholesterol, 3 g saturated fat, 416 mg sodium, 2 g dietary fiber
Recipe tested by Bonnie S. Benwick; e-mail questions to email@example.com
To make this all-purpose recipe, combine 1 cup sour cream, 1/4 cup mayonnaise, 1 clove minced garlic, 1 tablespoon chopped chives, a dash of Worcestershire sauce and salt and pepper to taste in a medium bowl. Cover and refrigerate until ready to serve.
Per serving: 102 calories, 1 g protein, 1 g carbohydrates, 11 g fat, 13 mg cholesterol, 4 g saturated fat, 86 mg sodium, 0 g dietary fiber
Recipe tested by Lisa Cherkasky; e-mail questions to firstname.lastname@example.org