Pomegranate Banana And Pistachio Bread Recipes

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POMEGRANATE PISTACHIO CROSTINI



Pomegranate Pistachio Crostini image

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

36 slices French bread baguette (1/4 inch thick)
1 tablespoon butter, melted
4 ounces cream cheese, softened
2 tablespoons orange juice
1 tablespoon honey
1 cup pomegranate seeds
1/2 cup finely chopped pistachios
2 ounces dark chocolate candy bar, grated

Steps:

  • Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool., Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)



Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar) image

Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.

Provided by Najmieh Batmanglij

Categories     Dinner     Lunch     Meatball     Persian New Year     Pistachio     turkey     Breadcrumbs     Herb     Cilantro     Tarragon     Parsley     Pomegranate     Pomegranate Juice     Peanut Free     Dairy Free     Soy Free

Yield Makes 24-30 meatballs

Number Of Ingredients 25

Meatballs:
1 large onion, peeled and quartered
1 ½ cups (180g) raw pistachio kernels
½ cup (15g) fresh plain bread crumbs
3 cups (250g) chopped fresh parsley
1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried
1 cup (85g) chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
2 teaspoons fine sea salt
2 lb (900g) ground dark meat turkey
1 egg
½ cup olive oil, for brushing meatballs
Glaze:
¾ cup (180ml) pomegranate molasses
¼ (60ml) cup grape molasses
¼ cup (60ml) pomegranate juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
For serving:
1 cup (150g) pomegranate seeds (arils)
Lavash, lettuce, and fresh basil for serving (optional)

Steps:

  • To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
  • Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
  • Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
  • Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
  • Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
  • Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

MOLASSES BANANA BREAD



Molasses Banana Bread image

This wonderfully flavorful banana bread is a real crowd pleaser! It's sweetened with molasses instead of sugar. What a nice variation!

Provided by stellaluna

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

½ cup butter, softened
1 egg
1 cup molasses
2 cups mashed banana
1 cup whole wheat flour
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, cream the butter. Beat in egg, molasses and banana. Mix in whole wheat flour, all-purpose flour, baking soda, salt, nutmeg and walnuts; stir until well blended. Pour batter into prepared pan.
  • Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 43 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 220.9 mg, Sugar 20 g

POMEGRANATE, BANANA AND PISTACHIO BREAD



Pomegranate, Banana and Pistachio Bread image

We love banana bread, so I'm always on the lookout for new and different recipes. Although I haven't tried this one yet, this bread recipe from the Pom Wonderful website looks so good I just had to share it! NOTE: You can save time and work by using packaged pomegranate seeds, available in some grocery stores (such as Trader Joe's) in the refrigerated produce section.

Provided by Lynne M

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

1 cup pomegranate seeds
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed banana (2-3 bananas)
1/3 cup vegetable oil
1/3 cup milk
1 egg, lightly beaten
1/2 cup shelled pistachios or 1/2 cup slivered almonds, chopped
pomegranate seeds (for garnish) (optional)
shelled pistachios (for garnish) (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease one 9 x 5 x 3-inch loaf pan and set aside.
  • Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.).
  • In a large bowl, stir together flour, sugar, baking powder and salt.
  • In a small bowl, stir together bananas, oil, milk and egg; stir into flour mixture with pomegranate seeds and the chopped pistachios just until moistened. Do not over-mix!
  • Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional pomegranate seeds over the batter for garnish.
  • Bake for 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan and cool on wire rack. Store bread tightly covered, or wrap tightly in foil and freeze for up to 1 month.

Nutrition Facts : Calories 184.6, Fat 7.1, SaturatedFat 1.1, Cholesterol 12.3, Sodium 153.7, Carbohydrate 28.1, Fiber 1.6, Sugar 12.9, Protein 3.3

POMEGRANATE-PISTACHIO PILAF



Pomegranate-Pistachio Pilaf image

Provided by Silvana Nardone

Time 1h40m

Yield 6 servings

Number Of Ingredients 13

1/3 cup French green lentils
1 tablespoon olive oil
1/2 medium onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 ounces Italian sweet or spicy sausage, meat removed from its casing (optional)
1 cup brown basmati rice
1/2 cup shelled raw unsalted pistachios, coarsely chopped
1 teaspoon fennel seeds
1 teaspoon ground turmeric
2 sprigs thyme
Salt
1 cup pomegranate seeds

Steps:

  • In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes.
  • Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds.

Nutrition Facts : Calories 218 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 grams, Sodium 605 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 8 grams

PISTACHIO BANANA BREAD



Pistachio Banana Bread image

Make and share this Pistachio Banana Bread recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas (about 3)
1/3 cup sour cream
1/2 teaspoon cardamom
1/2 cup chopped pistachios
cooking spray

Steps:

  • Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
  • Combine flour, baking powder and salt in a bowl; whisk well.
  • Place sugars and butter in a large bowl; mix well.
  • Add eggs one at a time, beat well after each addition.
  • Add bananas, sour cream, cardamom; beat well.
  • Add flour mixture; beat well until a moist batter is formed.
  • Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.

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