ALMOND CRANBERRY BISCOTTI

I have always liked biscotti.  I like it plain and also coated with chocolate.  On occasion I have dipped my biscotti in my coffee or tea.  There are many different ingredients you can include to make biscotti including nuts, cranberries and chocolate chips.  For this recipe, I used chopped almonds and dried cranberries.  You can also use unsalted roasted shelled whole pistachio nuts.


In making this recipe I decided to use only half of the sugar and used 1/3 cup regular sugar and 1/3 cup splenda.  I don't like my biscotti overly sweet.  I also rolled out the log to 15 inches in length instead of 12 inches.  Because I used a convention oven to bake the biscotti, it took 30 minutes to bake the log.  I did bake the slices for a second time for 20 minutes as the recipe calls for.

Mixing in the food processor.

The log is flattened down to 15 inches in length.

Out of the oven and cooling.

Biscotti log has been sliced and ready for second baking. 

Out of the oven and cooling off before sampling.

ALMOND CRANBERRY BISCOTTI

INGREDIENTS:

2 2/3 cups all purpose flour

1 ½ tsp baking powder

½ tsp kosher salt

1 ¼ cups sugar

8 tbsp unsalted butter or margarine

3 eggs

¾ cup roasted almonds, chopped or lightly toasted shelled pistachios

½ cup dried cranberries

2 tbsp orange zest

3 tbsp cornmeal

DIRECTIONS:

Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper.  Set aside.  In a medium bowl, mix together the flour, baking powder and salt.

Into the bowl of a mix master or food processor fitted with a mixing paddle attachment, beat the sugar and butter on medium speed until light and fluffy (1 to 2 minutes).  On low speed, add the eggs one at a time mixing thoroughly after each addition.  Add the almonds, cranberries and orange zest.  Mix on low speed until combined.  Add the cornmeal, mix again until combined.  Add the flour mixture to this wet mixture and mix on low until the dough comes together.

Turn the dough out on a lightly floured surface and roll into a 12 inch log.  Transfer to the parchment lined baking sheet and gently flatted the log until it is about 1 inch thick.  Bake for 45 minutes or firm to the touch.  Be careful to not over bake.   Set aside after baking for 10 to 15 minutes.  Using a serrated knife, cut the loaf into 1/2 to 3/4 inch slices.  Arrange the slices on parchment lined baking sheets and bake at 350 degrees F for 20 minutes and flip the slices over after 10 minutes.  You want the slices to be lightly toasted.  Set aside and cool.  Makes about 20 plus biscotti.  The number of slices depends on how thick you make each one when slicing the log.

Adopted from Oprah magazine, December 2011

TUNA, CHICKPEAS AND BROCCOLI SALAD

What makes this tuna, chickpeas and broccoli salad is the dressing.  I like chickpeas and can eat them by themselves as I can with canned tuna.  The yogurt dressing with Dijon mustard, lemon juice and red wine vinegar gives this salad the extra sharpness and flavour.  The recipe calls for adding broccoli to the salad just before serving.  I didn't add the broccoli to the salad and ate it separately with a bit of the yogurt dressing drizzled on the broccoli.   Both the Dh and I enjoyed having this salad for a weekend lunch and it is a keeper.

Dressing for salad.

Salad ready for serving.

Tuna, Chickpeas and Broccoli Salad 

INGREDIENTS:

1 can water-packed tuna, drained

1 cup of cooked chickpeas
1 stalk celery, cut in small (1/4-inch) dice

1/2 red bell pepper, diced

2 tbsp chopped fresh parsley (optional)

1 tbsp chopped fresh chives or 1 green onion, chopped

1 broccoli crown, steamed for 4 to 5 minutes and broken into florets

1 1/2 tbsp lemon juice

1/2 tbsp vinegar (red wine, sherry or white wine)

Salt to taste

1 tsp Dijon mustard

1 tbsp olive oil

1/4 cup plain low-fat yogurt

DIRECTIONS:

In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives/onions. Keep the broccoli separate.

In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl until ready to eat. Add the broccoli just before serving. Makes 2 to 3 servings. 


Adapted from allrecipes.com

EGG FRIED RICE

When cooking rice,  I usually make enough servings for a few meals.  I have a fair size rice cooker so it is not onerous to cook the rice.  I also like cooking the rice in the oven in a covered pyrex dish versus cooking it on top of the stove.  Somehow when I cook it on top of the stove, the pot can boil over or somehow the stovetop gets cooked liquid over the elements.

I made the following recipe with 2 cups of rice so I halved the ingredients except for the eggs.  It is too hard to halve 3 eggs.  I used 2 eggs in the recipe.  I used brown rice.  I didn't have fresh ginger so I used dried powdered ginger.  The DH and I liked this dish and I will make it again.

Stirring the ingredients while cooking in a large frying pan.

Ready to be served.

Egg Fried Rice

INGREDIENTS:

2 tbsp soy sauce

½ tsp red chili flakes

¼ tsp pepper

1 tbsp sesame oil

1 tbsp oil and 2 tsp oil

3 eggs, lightly beaten

1 large carrot, diced

2 stalks celery, diced

2 green onions, chopped

1 tbsp fresh ginger, grated

2 cloves garlic, minced

2/3 cup frozen peas

4 cups cold, cooked long grain brown rice

DIRECTIONS:

In a small bowl, combine the soy sauce, sesame oil, chili flakes and pepper.  Set aside.  Heat on medium high,  the 1 tbsp oil in a wok or large frying pan.   Add the eggs and swirl around so that it spreads out like a pancake.   Cook until it is set and cooked.  Gently remove from the pan and place onto a plate.  Slice into shreds.

Add the 2 tsp of oil to the pan and heat to medium high.  Add the carrots, celery, green onion, ginger, garlic and peas.  Cook for 3 minutes.  Stir in the rice and the soy sauce mixture.  Cook for 3 to 4 minutes breaking up the rice with a spatula until heated through.  Add the egg shreds and cook for another minute or two.  Serves 4 to 6.

Adapted from Alive Magazine, October 2011.

CHOPPED SARDINES, GREEN ONION AND APPLE SALAD

At  a recent pilates class we got into a discussion about sardines.  People either love them or hate them and at times don't know how to eat them.  Sardines can be used in a number of dishes and in formulating some of the fish based omega 3 supplements.

While growing up, my mother would make me a sardine salad that she learned from her mother.  I have always enjoyed it and make this salad from time to time.  It is like making a chopped egg, tuna or salmon salad.  The ingredients are blended together and you spread the mixture on crackers, bread or on a lettuce leaf which can be rolled up like a big cigar.  I buy sardines canned in water versus oil.  I also buy the plain canned sardines versus the ones flavoured with tomato or other condiments.

INGREDIENTS:


1 tin of plain sardines, drained
1 green onion, chopped
1 small apple, peeled and grated
1 to 2 tbsp mayonnaise
1 tsp lemon juice

DIRECTIONS:


Add the drained sardines to a small bowl and mash them using a fork.  Add the green onion and apple to the bowl and mix together.  Add the mayonnaise and lemon juice and combine.  You can add more lemon juice if you want more of an acidic flavour.  Seasoning with pepper is optional.  Serves 1 to 2 depending on what else you are serving with this salad.

CHICKEN WINGS

I recently made these chicken wings to watch the eastern and western playoffs for the NFL.  The recipe is delicious.  I only used 4 pounds of chicken wings and small drumettes and therefore made only half the marinade.  I also did not use the habanero pepper.   I didn't bake all of the chicken and froze a number of the wings and drumettes in the same zip lock bag with the marinade.   For a future meal I will thaw this bag of uncooked chicken and bake them.

Chicken in a zip lock bag.

Mixing the marinade in a small blender.

Marinade added to the chicken and ready to go into the fridge.

Ready to serve.

Caribbean Chicken Wings

INGREDIENTS:

1 habanero, seeded and chopped

1/4 cup soy sauce

1/4 cup honey

1/4 cup brown sugar

2 tablespoons sugar

2 teaspoons fennel seed

2 teaspoons cayenne pepper

2 teaspoons allspice

2 teaspoons dried thyme

1 teaspoon ground ginger

4 garlic cloves, chopped

4 green onions, chopped

1/4 cup apple cider vinegar

1/4 cup lime juice

1/4 cup orange juice

7 pounds chicken wings

DIRECTIONS:

In a food processor, blend together all the ingredients but the chicken until smooth.  Place chicken wings into a large zip loc plastic bag and pour the marinade over them. Seal and marinate in the refrigerator for 4 to 6 hours.

Preheat the oven to 375 degrees F.  Line baking sheets with parchment paper or tinfoil. Remove the chicken from bag and place them on the baking sheets. Cook for 50 to 55 minutes. 

Adapted from foodnetwork.com

PARTRIDGE ON A SUNDAY MORNING

This past Sunday was snowy and the temperature was falling.  It was getting cold.  The birds, sparrows, were feeding at the bird feeders.  Much to our pleasure, nine partridges swooped in and started to feed.  There were several males in the group.  Males have a red circle of hair on their chest so that is how you can tell the difference between the sexes.  Besides the partridge we also had a flicker feeding on peanuts.  In the first picture there was a sparrow feeding beside the partridge.  As I took these pictures through the kitchen window and was playing around with my camera, the exposures are different.  It is always a treat to have partridge in the backyard.

Years ago when I was young and still living at home with my parents, we would get partridge in the backyard during the winter.  Even though we lived in the suburbs, there were fields close by which attracted a number different birds and small mammals.  My parents liked to feed the birds and there were feeding stations set up, similar to what I have in the backyard now.  We also had fruit trees including apple, plum and pear in the backyard while growing up.  What made this all the more humorous was that the partridge would sit on a branch in the pear tree.  

VEAL CUTLETS

The DH will sometimes order veal cutlets with a side of pasta when eating out.  There was one particular restaurant that we used to go to and this was his standing order.  The restaurant did quite a nice job in making this dish.  While out grocery shopping recently, we saw veal cutlets in the meat section in one of the big grocery stores.  I decided to try my hand at making veal cutlets though I didn't think I would be able to make the same recipe as the particular restaurant that my husband enjoyed going to.   I used an electric frying pan to make the cutlets.  I also used 1/2 cup cooking wine instead of real wine.   The cutlets were good and I would recommend this recipe.

Cutlets frying in a electric frying pan.

Cutlets simmering in sauce.

Ready to be served.

Veal Cutlets With Lemon, Garlic, and Capers

INGREDIENTS:

•                1 pound veal cutlets

•                1/3 cup flour

•                3/4 tsp salt

•                1/4 tsp ground black pepper

•                3 tbsp butter

•                1 tbsp olive oil

•                1 clove garlic, finely minced

•                3/4 cup white wine

•                Juice of 1 lemon, about 2 to 3 tbsp

•                2 tbsp capers

DIRECTIONS:

Put veal cutlets between sheets of plastic wrap and pound gently to about 1/8-inch thickness. In a bowl, combine the flour, salt, and pepper; dip cutlets into the mixture, coating both sides.

Heat butter and olive oil in a large skillet over medium heat.  Saute the veal cutlets for about 1 to 2 minutes on each side, until browned. Remove veal to a plate and set aside. Saute the garlic for about 1 minute, stirring often.  Add the wine and lemon juice; simmer for about 5 minutes to reduce slightly.  Add the veal back to the skillet with capers; cover and simmer for 3 to 4 minutes.  Serves 4.

APPLE WALNUT LOAF

This recipe for an apple walnut loaf is made with almond meal (ground almonds) instead of flour.  It also doesn't contain added sugar or sweetener.  Instead of baking it in a loaf pan I used a rectangle cake pan.  I did find the loaf to be not sweet enough and I put some honey on the pieces I ate as did the DH.    We both enjoyed the loaf.

Just out of the oven.

First sample of apple walnut loaf. 

Numerous samples.

INGREDIENTS:


2 cups ground almond meal
1 cup chopped walnuts
2 tbsp ground flaxseed
1 tbsp ground cinnamon
2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup unsweetened applesauce
1/2 cup oil
1/4 cup sour cram or coconut milk


DIRECTIONS:


Preheat the oven to 325 degrees F.  In a medium size mixing bowl combine the ground almonds, walnuts, flaxseed, cinnamon, baking powder and salt.  In a second bowl, combine the eggs, applesauce, oil and sour cream.  Pour the egg mixture into the bowl with the dry ingredients.  Mix everything together.  If the mixture is too dry, add a tbsp or two of sour cream or coconut milk.

Pour the batter into a non-stick or greased 9 X 5 inch loaf pan.  Bake for 40 to 45 minutes until a toothpick comes out dry.  Allow to cool in the pan for about 20 minutes and then turn out.  Slice and serve.
Adapted from the Wheat Belly book.

CHINESE PEPPER STEAK

I recently made this chinese pepper steak using some small sirloin steaks that I froze last summer.  I don't barbecue much in winter (it depends on how cold it is outside) and therefore look for other dishes to make with meat that I might have barbecued in the summer and fall months.  One ingredient that I didn't add to this dish were the tomatoes.  The dish turned out quite well and was delicious. 

Ready for the table

Chinese Pepper Steak

INGREDIENTS

1 pound beef top sirloin steak

1/4 cup soy sauce

1 tbsp sugar or equivalent

2 tbsp cornstarch

1/2 tsp ground ginger

3 tbsp vegetable oil, divided

1 red or white onion, cut into small pieces

1 green or red bell pepper, cut into small pieces

2 tomatoes, cut into wedges

DIRECTIONS

Slice the steak into 1/2-inch thick slices across the grain.

Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.

Heat the vegetable oil in a wok or large skillet over medium-high heat, and place the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 to 5 minutes.  Stir in the onion and toss together.  Cook for about 2 minutes until the onion begins to soften.  Add the green pepper. Cook and stir the mixture until the pepper has started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.  
Serves 4.


Adapted from allrecipes.com

FLOURLESS BANANA BLUEBERRY MUFFINS

I saw this recipe in the Wheat Belly book and decided to try it.  There are a number of recipes that use ground almonds--almond meal-- in place of wheat flour.  I have been having these muffins for breakfast.  I keep them in a zip lock bag in the fridge versus the cupboard or kitchen counter as they are moist.   I will definitely make these muffins again.

Banana gives these muffins some of its sweetness.  Because of that, I only added 1/4 cup of splenda to the recipe.  I used frozen blueberries but you can also instead any other berries that you may have fresh or frozen.  Since I had two ripe bananas that I wanted to use, I added both to the recipe and made 18 muffins.  My freezer has enough frozen bananas and I don't need to add anymore to the collection.  I used sour cream in the recipe.  These muffins cook at a lower heat, 325 degrees F.  I was wondering why a lower heat but I followed the instructions and it worked.

Ground almonds and flaxseed 

Dry ingredients mixed together

Bananas mashed in a bowl

Muffin mixture all mixed together

Out of the over and ready for sampling

INGREDIENTS:
2 cups ground almonds
1/4 cup ground flaxseed
sweetener such as stevia or splenda equivalent to 3/4 cup sucrose
1 tsp baking powder
dash of salt
1 ripe banana
2 eggs
1/2 cup sour cream or coconut milk
1/4 cup oil
1 cup blueberries, fresh or frozen

DIRECTIONS:
Preheat the oven to 325 degrees F.  Grease or use muffin cups for a 12 cup muffin tin.

In a large bowl, combine the ground almonds, flaxseed, sweetener, baking powder and salt.  Mix well with a spoon.  In another bowl, mash the banana.  Add the eggs, sour cream or coconut milk and oil.  Mix well.  Add the banana mixture to the almond meal mixture and mix thoroughly.  Add the blueberries.

Spoon the batter into the muffin tins, filling them to almost 3/4 full.  Bake for 35 to 45 minutes or until a toothpick comes out dry.  Cool in the tin for about 10 to 15 minutes and then transfer to a rack to cool completely.  Makes about 10 to a dozen muffins.

Recipe from the Wheat Belly book by Dr. William Davis