Classic Biscotti (Reduced Fat)

Biscotti are a classic Italian cookie. 'Bis' means twice-baked, which these cookies are. They spend the first half of their baking time as a log, then the second half as individual slices. With the second baking, they become hard and crunchy - perfect for dipping into a cup of hot coffee or even into a glass of milk. The flavors of the citrus zests used in this recipe seem to come out more when dunked into coffee. Do not become alarmed when handling the dough; it is quite sticky - this is normal. Just be patient when forming the logs and you will be rewarded with a delicious coffee or tea time treat.

Classic Biscotti (Reduced Fat)

3 1/3 cups flour

2½ tsp. baking powder

½ tsp. kosher salt

1¼ cups sugar

2 large eggs

2 large egg whites

1 tsp. grated lemon zest

½ tsp. grated orange zest

¼ cup canola oil

1 tsp. pure almond extract

1 tsp. vanilla extract

Whisk the dry ingredients together thoroughly.  In another bowl, beat the oil, sugar, eggs and egg whites, zests and flavorings until well blended.  Gradually stir in the flour mixture until well blended and smooth.  Shape the dough into 2 smooth, evenly shaped 11 x 1 ½” logs, either by wrapping each log in plastic and rolling it back and forth until smooth, or by shaping it with lightly floured hands.  

Arrange the logs as far apart from one another as possible on the sheet and press to flatten slightly.  Bake for 25 to 30 minutes at 350 degrees.  Remove the sheet to a rack.  When the logs are just cool enough to handle, transfer to a cutting board and cut crosswise, on a slight diagonal, into 3/8” thick slices.  

Lay the slices flat on the sheet.  Return to the oven and bake for 10 minutes.  Turn the slices over and bake until lightly browned, an additional 5 to 10 minutes more.  Transfer to racks to cool.

Oven Baked Pork Chops

Quick, tasty and supremely delicious! This simple recipe for pork chops will be sure to please your family. There's only four ingredients, none of which will break the bank. You may have even at least half of them in your kitchen right now. Serve with potatoes in any incarnation or with another vegetable side of your choice. The possibilities are endless.

Oven Baked Pork Chops

1 envelope Lipton's Golden Onion soup mix

½ cup plain dry bread crumbs (preferably whole grain)

4 bone-in pork chops, about 1" thick (or boneless chops)

1 egg, well-beaten

Preheat the oven to 400 degrees. In a small bowl, combine the soup mix and bread crumbs. Dip the chops in the egg, then into the bread crumb mixture, pressing to adhere the crumbs. 

On a lightly greased baking sheet, arrange the chops.

Bake uncovered for 20 minutes or until done.

Serves 4

Gingered Carrot Salad

Fresh ginger combined with garlic-infused olive oil creates a zesty dressing for a seemingly ordinary vegetable. Poppy seeds add not only visual interest, but provide an interesting taste and texture profile. This is an excellent salad to accompany things like grilled chicken and fish but can most certainly be served alongside pork and beef. If you're short on time, remember that most grocery stores carry bags of carrots that have already been cut into matchsticks (julienned). Feel free to use either commercially bottled garlic-infused olive oil or make your own (recipe not included).

Gingered Carrot Salad

12 oz. carrots, peeled and cut into fine matchsticks

1 1-inch piece of fresh ginger root, peeled and grated

1 tbsp. poppy seeds

2 tbsp. garlic-infused olive oil

Kosher salt and freshly ground black pepper

Put the carrots in a bowl and stir in the oil and grated ginger. Cover and chill for at least 30 minutes to allow the flavors to develop.

Season the salad with salt and pepper to taste. Stir in the poppy seeds just before serving.

Serves 4

Cloud Top Cherry Pie

This is a special dessert that one of my paternal great-aunts used to make. I am the only one in my family to continue making this, and all I will be sharing are photographs this time. I do apologize, but I'm not willing to hand over family recipes. That being said...enjoy the photos and feel free to drool!

Orzo with Roasted Vegetables

Need something easy for an upcoming dinner party? Don't want to totally break the bank? Consider this tasty pasta dish with a refreshing lemony dressing and the distinct flavors of scallions, basil and plenty of healthy roasted vegetables. This dish is an excellent main course but functions well as a side with chicken and other meats. Consider serving as part of a barbecue or take for a potluck. Don't be afraid to swap out vegetables and feel free to adjust the seasonings in the dressing to match your tastes.

Orzo with Roasted Vegetables (Recipe Adapted from Ina Garten)

1 small zucchini, peeled and ¾" diced

1 red bell pepper, 1" diced

1 yellow bell pepper, 1" diced

1 red onion, peeled and 1" diced

2 garlic cloves, minced

2 - 3 tbsp. extra virgin olive oil

1 tsp. kosher salt

½ tsp. freshly ground black pepper

8 oz. orzo (3 cups dry pasta)

Dressing:

¼ - 1/3 cup freshly squeezed lemon juice (2 lemons)

¼ - 1/3 cup extra virgin olive oil
½ tsp. kosher salt, or more to taste
½ tsp. freshly ground black pepper

For Assembly:

4 scallions, minced
¼ cup pignolis (pine nuts), toasted (or sliced/slivered almonds)

¾ lb. feta cheese, ½" diced (optional)

15 fresh basil leaves, julienned

Preheat the oven to 425 degrees.

Toss the zucchini, bell peppers, onion and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling water for 7 - 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis (if using), feta (if using) and basil. Check the seasonings and serve at room temperature.

Serves 6

Foolproof Pie Crust

There can be healthier alternatives to traditional pie crusts made with shortening as a major source of the fat. Granted, shortening yields a very light and flaky crust, but nearly all commercial shortenings contain trans fat, which has been clinically shown to contribute to some serious health problems. This is a better-for-you pie crust made using heart healthy canola oil, which is high in the beneficial mono- and polyunsaturated fats. Just keep in mind that even though this is healthier, it still is not a low-calorie food.

Foolproof Pie Crust

1½ cups flour

2 tsp. sugar

½ tsp. kosher salt

½ cup canola oil (or other neutrally flavored oil)

2 tbsp. milk

Mix all ingredients well and press into a 9 - 10" pie pan. Fill as desired and bake according to the pie recipe.

If using a filling that requires no additional baking, prick the bottom and sides thoroughly with a fork. Cover the edges of the crust with either aluminum foil or little pie crust shields to prevent overbrowning. Bake at 425 degrees for 12 - 18 minutes, or until golden brown. If using convection baking, 15 minutes seems to yield a nice crust. Let the crust cool completely on a rack before filling as desired.

Snow Pea, Scallion and Radish Salad

Healthy salads that actually taste good seem to be few and far between. This simple salad has few ingredients but it has plenty of flavor. Bright green snow peas are quickly steamed and combined with the bright flavors of scallions and radishes. A very simple Asian-inspired dressing rounds out the salad. Serve as a light side dish with a variety of meats.

Snow Pea, Scallion and Radish Salad

2 cups (8 oz.) snow peas, trimmed

1 tbsp. water

2 scallions, sliced thinly

4 radishes, trimmed and cut in thin strips (about ½ cup)

¼ cup rice vinegar

2 tsp. sugar

1 tbsp. canola oil

Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into ½" diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions and radishes. In a  small bowl, whisk together the rice vinegar, sugar and oil until the sugar dissolves. Pour over the salad and serve.

NOTE:  I didn't care much for the dressing this recipe calls for (after conducting a taste test), so I made a simple lemon vinaigrette instead, which tasted much better.

Serves 4