Nuts like pistachios have immense health benefits and are an easy way to improve cholesterol levels and reduce the effects of stress according to recent research conducted by Penn State University and the University of Toronto. In fact, pistachios are a great source of protein and potassium and provide more dietary fiber than any other nut.

The recipe below for an arugula, “pickled” strawberries, candied pistachios and crumbled blue cheese salad by celebrity chef Michelle Bernstein is a great way to add some piazza and nutrition to your Memorial Day celebration.

Arugula, Pistachio, Strawberry and Bleu Salad
From Michelle Bernstein, 2004 James Beard Award Nomination for Best Chef in America Southeast Region (Michey’s Restaurant in Miami)

Yield: 4 Servings

Ingredients:
2 tablespoons granulated sugar
2 tablespoons water
1 cup Pistachios
1 teaspoon sea salt
1 tablespoon brown sugar
¼ cup balsamic vinegar
1 bay leaf
2 cups strawberries, stemmed, cut in quarters
4 cups Arugula, cleaned
¼ cup crumbled blue cheese
½ cup olive oil
1 tablespoon balsamic vinegar
Salt and pepper

Instructions:
Pre-heat oven to 350°F.

Heat the sugar and water together. Toss the pistachios into the mixture. Spread onto a cookie sheet. Bake at 350 degrees for 5-10 minutes. Remove and season immediately with sea salt. Allow to cool.

Remove from the pan, chop into small pieces.

Heat the brown sugar and vinegar with the bay leaf. Place the strawberries into a bowl over another bowl filled with ice. Pour the hot vinegar mixture over the strawberries and allow to cool. Remove the strawberries from the vinegar; reserve the vinegar for another use.

To Serve:
Combine the Arugula, cheese, strawberries with the olive oil, balsamic, salt and pepper. Toss to coat. Place on four plates, top with the candied pistachios.

Nutrition Facts
(Amount per Serving): Calories 520, Total Fat 44g, Saturated Fat 7g, Monounsaturated Fat 28g, Cholesterol 5mg, Sodium 760mg, Potassium 560mg, Carbohydrate 27g, Dietary Fiber 5g, Protein 9g

(recipe and photo courtesy of Western Pistachio.org)

Post from: Blisstree

Arugula, Pistachio, Strawberry and Bleu Salad

* Hostas were once commonly referred to as day lilies or Corfu lilies.

* Hostas are named after Nicholas Thomas Host, an Austrian botanist

* Hosta flowers bloom in late August and may be white, lavender, or violet

* Hostas are a favorite of deer, slugs, and snails

* Hostas are easy to grow and thrive in shady spots

* Divide Hostas every three or four years or when the plants become too large. This is best done in the spring when the foliage just starts to appear

* There are more than 5000 cultivars of Hostas

(photo credit: Qwertzy28)

Post from: Blisstree

All About Hostas

Artichoke and Roasted Red Pepper Strata
Ingredients:
12 eggs
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack and Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes

Directions:
Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8″ x 8″ glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated overnight.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

This and other recipes from US bed and breakfast inns can be found on bnb finder.com.

(photo and recipe courtesy of bnbfinder.com)

Post from: Blisstree

Artichoke and Roasted Red Pepper Strata

* There are 30 species of Dahlias and more than 20,000 cultivars.

* Dahlias originated in Mexico, but became popular when the plant were imported to Holland in the late 19th century.

* The Aztec culture used Dahlias for food, decorations, and in their ceremonies.

* The Dahlia is named after Anders Dahl, an 18th century Swedish botanist.

* Dahlias thrive in full sun and in well-drained soil.

* Plant Dahlias after the threat of frost has past.

* Dahlias grow from tubers and must be dug up and stored in straw or peat over the winter in areas where the ground freezes.

* Most dahlias require staking as they can grow as tall as 6-8′.

(photo credit: Jan Mehlich)

Post from: Blisstree

Delectable Dahlias

The 185-page volume is divided into sections based on different cooking methods, such as braising, grilling, stir-frying, and roasting. Each recipe is matched with a luscious, color photograph of the prepared dish. Selections include examples from a variety of world cuisines, including Indian, French, Greek, and Moroccan. Featured are such things as Chicken thighs with lentils, chorizo, and red pepper; Roast chicken with maple-pepper glaze and sweet potatoes; and Chicken chasseur, a French dish made with stewed tomatoes, mushrooms, and garlic.

Unlike many similar cookbooks, these recipes are easy to prepare and almost every page yields a dish that you can see yourself preparing for your family. It’s a useful and elegantly-presented book that would make an excellent summer wedding or graduation gift.

(photo courtesy of Food + Wine)

Post from: Blisstree

Book Review: Quick from Scratch Chicken

* Marigolds can be annual or perennial, depending on the species (and the climate in which they are planted).

* There are 52 species of marigolds.

* The Latin name for margiolds is “tagetes.”

* Although most commonly found with orange flowers, marigolds can also produce yellow or white flowers.

* The common name of this plant is derived from “Mary’s Gold” and is associated with the Virgin Mary in some regions of Mexico.

* Marigolds are widely used during Mexico’s Day of the Dead celebration.

* Marigolds repel common garden pests and make an ideal companion plant to tomatoes, peppers, and eggplant.

(photo credit: Joe Sala/cc license)

Post from: Blisstree

Merry Marigolds

POM Ginger Muffins

Ingredients:
* 1/2 cup arils from 1 large POM Wonderful Pomegranate
* 2 cups flour
* 3/4 cup sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/4 cup chopped candied ginger
* 1 tablespoon grated orange peel
* 1 cup milk
* 1 egg
* 1/3 cup butter, melted and cooled sugar for muffin tops

Directions:
1. Score one fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Preheat oven to 400 F. Generously grease 12 muffin cups.

3. In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate arils. Make a well in the center.

4. In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed.

5. Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar.

6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing.

Nutrients Per Serving (1 muffin): 221 calories, 6.4g fat, 33.6mg cholesterol, 219.9mg sodium, 38g carbohydrate, 0.7g fiber, 3.5g protein

Makes 12

(photo and recipe courtesy of POM Wonderful)

Post from: Blisstree

POM Ginger Muffins

* Ferns date back to prehistoric times, to the Carboniferous Era.

* Ferns and fern patterns were a popular design motif during the Victorian era.

* There are more than 20,000 species of ferns.

* Ferns are most often associated with woodland gardens, but may also be found in bogs and growing from cracks in rock faces.

* Ferns are sometimes used to clean cuts in the wild and the foliage makes a good bandage in a pinch.

* The fiddleheads of the Ostrich Fern are considered a delicacy in the United States.

(photo credit: Sanjay Ach/cc license)

Post from: Blisstree

Fanciful Ferns

Odom’s Tennessee Pride Sausage is giving away 50 George Forman outdoor grills plus a supply of sausage. The prize, valued at $130, includes a “Mega Size” electric indoor/outdoor grill with 240 sq. in. non-stick cooking surface plus 10 coupons good for 10 free packages of Tennessee Pride 16 oz. roll sausage. The runs from now until July 31 (2009). You must be 18 years of age or older and a resident of the 50 United States or the District of Columbia to enter. Visit the Tennessee Pride Web site to enter.

The second sweepstakes is sponsored by the Cavit wine people. They are giving away a 36″ Kitchenaid freestanding grill. To enter, visit the Cavit Web site. You must be 21 years of age to enter and a resident of the 48 Continental United States (excluding Utah). Second, third, and fourth place winners will receive other Kitchenaid appliances.

(photo courtesy of Kitchenaid)

Post from: Blisstree

More Ways to Win a Grill

* Beets have been cultivated since the second century BC.

* Beets originated in the Mediterranean region.

* The beet is a relative of chard.

* Eating beets is said to be good for the immune system.

* Beets are sometimes referred to as “Blood Turnips.”

* Betacyanin, the coloring compound in beets, is sometimes used as food coloring.

(photo credit: wikipedia.org/cc license)

Post from: Blisstree

For the Love of Beets