Reduced-Fat Cranberry Almond Biscotti

Reduced-Fat Cranberry Almond Biscotti

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INGREDIENTS

• 2 T light olive oil
• 2 T nonfat evaporated milk
• 1/4 cup white sugar
• 1/2 cup Splenda
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup ground flax seed (soaked in 1/3 cup hot water)
• 1 3/4 cups white whole wheat flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 cup chopped almonds

DIRECTIONS

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil, milk, Splenda and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the flax. Combine flour, salt, and baking powder; gradually stir into flax mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Black-Eyed Pea Salad

Black-Eyed Pea Salad

Recipe courtesy of Houston Chronicle

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INGREDIENTS

• 1/2 pound black-eyed peas, soaked in water to cover for 1 hour
• 1 teaspoon salt (divided use)
• 1 tomato, peeled, seeded and diced
• 1 cucumber, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 bunch green onions, chopped
• 1/2 bunch flat-leaf parsley, roughly chopped
• Juice of 2 limes
• 1 habanero chile, seeded and finely chopped
• 1⁄8 teaspoon freshly ground black pepper, or to taste
• 1⁄3 cup best-quality olive oil
• 8 lettuce leaves, for serving

DIRECTIONS

1. In a medium saucepan, gently boil the peas in 1 quart of water until tender, about 30 minutes.
2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
3. In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
4. Gradually pour in the oil while whisking the mixture together.
5. Gently fold in the black-eyed peas.
6. Cover and allow to sit for 1 hour so that the flavors can marry.
7. Serve in the lettuce leaves.

Roasted Spiced Sweet Potatoes

Roasted Spiced Sweet Potatoes

Recipe courtesy of smitten kitchen

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INGREDIENTS

• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon dried hot red pepper flakes
• 1 teaspoon kosher salt
• 2 pounds medium sweet potatoes
• 3 tablespoons vegetable oil (I used olive oil)

DIRECTIONS

1. Preheat oven to 425°F.
2. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
3. Cut potatoes lengthwise into 1-inch wedges.
4. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
5. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Recipe courtesy of 28 Cooks

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INGREDIENTS

• 16 oz brussels sprouts
• 1 small red onion, thinly sliced
• 6 cloves garlic
• 4 tbsp olive oil
• salt/pepper to taste
• 1 shallot, chopped
• 4 tbsp balsamic vinegar
• 1 tbsp chopped fresh rosemary

DIRECTIONS

1. Preheat oven to 425.
2. Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil.
3. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender.
4. Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender.
5. Add balsamic vinegar and cook another 3 minutes.
6. Stir in rosemary and pour over brussels sprouts.

Greek Gnocchi

Greek Gnocchi

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INGREDIENTS

• 1 lb. whole wheat gnocchi (DeLallo brand)
• 1 can quartered artichoke hearts in brine, drained
• 6 large black olives, pitted and quartered
• 3 roma tomatoes, pulp removed and chopped
• 2 shallots, chopped
• 4 cloves garlic, minced
• olive oil spray
• 1 tsp white vinegar
• chives

DIRECTIONS

1. Boil gnocchi according to box instructions.
2. Meanwhile, spray a small skillet with olive oil over medium heat and saute shallots until soft and caramelized. Add garlic and continue to stir.
3. Toss shallot mixture with drained gnocchi. Arrange artichokes, olives, and tomatoes on top. Spray with olive oil and drizzle with vinegar. Snip chives over top with kitchen shears.
4. Serve warm or cold.

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Recipe courtesy of Allrecipes.com

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INGREDIENTS

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

DIRECTIONS

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Mango Kiwi Strawberry Tart

This is not your average tart. With an olive oil crust and a coconut custard, you know this is going to be an explosion of unorthodox flavor combinations. I loved it. This is a fresh, flavorful, and healthy treat.

Mango Kiwi Strawberry Tart
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INGREDIENTS

• Olive oil crust, baked and cooled (recipe below)
• Coconut custard (recipe below)
• 1 15 oz. mango, peeled and diced
• 2 kiwis, peeled and diced
• 3-5 strawberries, hulled and diced

DIRECTIONS

1. Spread the coconut custard evenly in the bottom of the tart.
2. Arrange diced fruit on top.

Olive Oil Crust
Adapted from La Tartine Gourmande

INGREDIENTS

• 1 cup all-purpose flour
• 1/3 cup white whole wheat flour
• 1/4 cup almond flour (almonds pulverized in a food processor)
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1/3 cup olive oil
• 1/3 cup cold water

DIRECTIONS

1. Start preparing the crust an hour ahead of time. Place the dry ingredients in the bowl of a food processor prepared with a dough blade.
2. Add the oil and mix on pulse until crumbly (stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated).
3. Then add the water progressively, enough for the dough to detach from the bowl and form a ball.
4. Let it rest for 1 hour at room temperature before using.
5. Preheat your oven at 350 F.
6. Place dough in a tart pan and spread evenly with fingers. Make holes with a fork at the bottom. Line with parchment paper, fill with pie weights, and bake 18-20 minutes. Remove parchment paper and pie weights and bake an additional 5 minutes.

Coconut Custard
Adapted from Fresh from the Oven

INGREDIENTS

• 1/3 cup lite coconut milk
• 2/3 cup soy milk
• 1 teaspoon vanilla extract
• 1/3 cup egg substitute
• 2 tablespoons flax meal
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/3-1/2 cup additional soy milk

DIRECTIONS

1. Bring milks and vanilla to boil in a small saucepan. Cover the pan and remove from heat for 10 minutes.
2. Fill a large bowl with ice cubes and set aside a small bowl that can hold the finished cream and be placed in this ice bath. Set aside a fine-meshed strainer.
3. Whisk egg substitute, flax, sugar and cornstarch in a medium saucepan. While whisking, slowly drizzle a quarter of the hot milk into the mixture. Continue to add in the rest of the milk into the tempered mixture, whisking all the while.
4. Place the saucepan over high heat and whisking vigorously, without stop, bring the mixture to the boil. Continue to whisk another 1-2 minutes, until you notice that the texture of the cream has thickened. Remove from heat. The cream will rapidly thicken, forming almost an oatmeal texture. Do not panic! Whisk in the additional soy milk until loosened to about the texture of cottage cheese. It will still look a little strange. Don't worry. The sieve will solve the problem.
5. Press the cream through the sieve into the reserved small bowl. Set the bowl in the ice bath prepared earlier. Stir the cream occasionally until it is completely cool. It is ready to be used at this point or keep refrigerated until you are ready to assemble the tart.