Bisc, Bisc, Biscotti-So cheap and easy to make

(This pic: A finished batch of delicious Holiday Biscotti, recipe below)

Candy Cane Biscotti

1/2 cup butter, softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 tsp baking powder

2/3 cup finely crushed peppermint candy canes

For glaze (optional)

¼ cup crushed candy canes

¼ cup red decorating icing, warmed (or mix together ½ c ising sugar with 1-2 tsp milk and a few drops red food colouring)

Heat oven to 350 F. Combine butter and sugar in large bowl. Beat together with an electric mixer at medium speed, or vigorously by hand, until the mixture is creamy—scraping down the bowl frequently. Add eggs; continue beating until well mixed. Remove beaters. In a separate bowl stir together well, flour and baking powder. By hand, with a wooden spoon, stir flour mixture into sugar mixture and mix very well. Stir in crushed candy canes. (Knead in with your hands if necessary.) On a lightly floured surface, divide dough into fourths. With lightly floured hands, shape each fourth into a 9 x 1 1/2 inch round log. Place logs three inches apart onto a large, parchment paper lined cookie sheet.

Bake for 18 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven and reduce oven temperature to 325 F. Cool logs for 10 minutes on cookie sheet. (NO more than 10 minutes or they will become very hard!)

Carefully remove logs to a cutting board. With a sharp serrated knife (bread knife) cut each log into 1/2 inch slices [Discard ends] Arrange pieces on same cookie sheet, cut-side down.

Bake for 12 to 14 minutes, turning once at half-time (6-7 min), or until cookies are light golden brown and crisp on both sides. Remove from oven and place onto rack to cool completely. Makes 24 biscotti. (Keep parchment lined sheet to re-use for the glazing stage, if you wish.)

Optional glaze:

Place cooled biscotti on lined baking sheet. Mix together ½ c icing with 1 to 2 tsp milk and a few drops red food colouring to a drizzling consistency. With a fork, drizzle glaze over top in a zigzag pattern over the biscotti. Sprinkle crushed candy canes over top. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.

Holiday biscotti

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Egg wash: (optional)
1 egg, beaten
1 Tbsp water.

Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to oven for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.

Anise biscotti

1/2 cup salted butter, softened
1 cup granulated sugar
1 teaspoon anise extract
2 1/2 teaspoons baking powder
3 eggs
3 1/4 cup all-purpose flour
1 tablespoon grated lemon or orange peel

Lightly grease a cookie sheet; set aside.
Preheat oven to 375 degrees F.
In a large bowl, beat butter with an electric mixer on medium-high speed.
Add sugar, anise extract, and baking powder. Beat until combined.
Beat in eggs.
Gradually beat in flour until well combined.
Stir in lemon or orange peel.
Divide dough in half. Shape each half into a 10-inch by long roll. Place rolls about 5 inches apart on prepared cookie sheet; flatten each roll to 3 inches wide.
Bake for 20-25 minutes or until wooden toothpick inserted in centre comes out nearly clean. Transfer to cooling surface for 1 hour.
Set oven temperature at 325 degrees F.
Transfer rolls to cutting board. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. Place slices cut side down onto cookie sheet and bake for 12 minutes.
Turn slices over and bake for an additional 12 minutes, or until dry. Do not overbake. Transfer slices to rack and cool completely. Makes 40 pieces.

Chocolate Almond Biscotti

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole or slivered almonds, toasted
1/3 cup chocolate chips

Line cookie sheet with parchment paper. Preheat oven to 350 F.
In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
In a medium bowl, mix together eggs, egg whites and vanilla extract.
Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter.
Bake in a 350 F. oven until browned at edges and springy to touch, about 20-25 minutes; switch positions of pans halfway through baking.
Let loaves cool for 10 min, then using a bread knife cut into slices on the diagnol.
Place slices on cookie sheet and return to oven and bake at 350 F until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Serves 30

The lemon pistachio biscotti

1/3 cup salted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons grated lemon peel
1 1/4 cups pistachio nuts

Lemon Icing:
1 cup powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon lemon juice
Milk

Preheat oven to 325 degrees F.
Lightly grease the cookie sheet; set aside.
In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar, baking powder, and salt. Beat until combined.
Beat in eggs and vanilla extract until combined.
Beat in as much flour as you can with an electric mixer, stir in remaining flour with spoon.
Stir in lemon peel and pistachios.
Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet; flatten to about 2 1/2 inches wide.
Bake for 20-25 minutes or until tops are golden brown and cracked. Remove from oven and turn off. Transfer Rolls to cooling surface for 1 hour.
With a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet.
Preheat oven to 325 degrees F. Bake for 8 minutes. Remove from oven and turn slices over and bake for an additional 8 minutes or until near dry. Do not overbake. Transfer biscotti to cooling surface.

Lemon Icing:
In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon grated lemon peel.
Stir in a 1/2 teaspoon lemon juice and enough milk to bring to drizzling consistency.
With a fork, drizzle icing over the top of each biscotti.

The lemon pistachio biscotti recipe makes 40 cookies.

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on prepared cookie sheet and brush with beaten egg, bake at 350 degrees until light golden brown, about 30-35 minutes.
Allow logs to cool 10 minutes then using a bread knife cut into slices on the bias (at an angle). Place slices on cookie sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

Note: Toasting nuts brings out their flavor Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.

A few Biscotti Cookbooks to look for:

Biscotti, by Lou Pappas Seibert. A collection of 30 delectable recipes.

Biscotti and Other Low Fat Cookies, by Maria Polushkin. More than 50 biscotti recipes.

Sweet Maria’s Italian Cookie Tray, by Maria Bruscino Sanchez. Recipes for cakes and cookies, from drop and molded cookies to filled cookies, biscotti and biscuits, taralle and pizelles.

Try spicy dry rubs and fruit salsas to add sizzle n’ shake to meat and fish

Strap on your dancing shoes, cast a sultry look at that wallflower of a fish before you and give it your best shimmy n’ shake. Rub it down with a spicy dry rub, then grill, roast or bake it and top the hot little number with some fresh and saucy fruit salsa. Snap your fingers Latino style and say “cha, cha, cha” to your new dinner partners.

If your fish, chicken, pork, or beef dishes are dragging their feet on your dinner plate these days, jazz them up with a little sizzling action; introduce them to herb and spice rubs and pair them with some zingy fruit salsas. Before you know it you’ll be stealing the show serving zesty “Ooh-la-la” crowd-pleasing dishes without the drama of transfats and mondo-calories that trip up many cream-covered entrées!

Spicy dry rubs cling to meat and fish—helping them to brown and become crispy when cooked! Rubs are as simple as the two-step to make; just mix together a few herbs, spices and salt; then rub the mixture all over the food before grilling, roasting or baking. Fruit salsas pair well with just about any spice-rubbed leading entrée—especially grilled or baked fish. Try a salsa fusion of mango, pineapple, peach, or papaya, peppers, parsley or cilantro and a splash of guava or lime juice to give a distinctive twist to cod, halibut, salmon, chicken, pork or beef.

For spotlight-worthy fruit salsa, follow these tips:

· Chop ingredients coarsely, keep them raw.

· Chop herbs with scissors to keep them fresh and recognizable.

· Don’t use a food processor or you may wind up serving a fruit porridge.

· Raw onions should be finely chopped, rinsed under cold water and sprinkled with a citrus juice to mellow the onion’s strong flavour.

· Add onion last and don’t let ready-to-go salsa sit on the sidelines for too long –that onion will steal the limelight and spoil the graceful fruit flavours!

· Need more kick? Improvise and add a dash of tequila or rum to the mix.

· For best flavour, serve freshly-made salsa right away.

· Allow 2-4 tablespoons per serving.

Mix and match these simple dry rubs and fruit salsas to spice up your weeknight dinner entreés. Bon appetit!

Rubs:

Simple Curry Rub

Excellent for salmon, halibut or cod.

1 tbsp curry powder

¼ tsp cayenne

1 tbsp maple syrup

Mix together curry and cayenne. Brush maple syrup on fish. Sprinkle curry mixture on top. Bake at 425F for 20-25 min or until fish flakes at the thickest part. Serve with pineapple, mango, peach or melon salsa.

Brown Sugar Cumin Rub

Perfect with pork, chicken or fish.

1 tbsp brown sugar

2 tsp cumin

2 tsp chilli powder

¼ tsp salt

1 ½ tsp olive oil

Mix together all ingredients and rub on pork or chicken. Grill, broil or bake until done. Serve with a Mango or Papaya Salsa.

Tandoori Rub

1 ½ tsp EACH garlic powder and paprika

1 tsp EACH cayenne, ground coriander, ground cumin, ground ginger and salt

¼ tsp EACH ground cardamom and ground cinnamon

Mix together all ingredients and rub on fish, chicken, pork or beef. Grill, broil or bake until done.

Jamaican Rub

4 tsp ground allspice

1 tbsp EACH dried thyme and paprika

1 tsp EACH cayenne, garlic powder, onion powder, salt

¼ tsp black pepper

Mix together all ingredients and rub on chicken or fish. Grill, broil or bake until done.

Mexican Rub

2 tbsp hot Mexican chilli powder

1 tsp EACH cumin, dried oregano, garlic powder and salt

¼ tsp ground cloves

Mix together all ingredients and rub on fish, chicken, pork or beef. Grill, broil or bake until done.

Fruit Salsas:

Pineapple Salsa

1 14 oz can pineapples cubes or fresh pineapple, cubed

2 tbsp reserved pineapple liquid

½ cup diced red pepper

2 tbsp sliced red onion

2 tbsp fresh cilantro, chopped

1 tsp fresh lime or lemon juice

¼ tsp salt

Drain pineapple and reserve 2 tbsp of liquid. Prepare other ingredients. Add pineapple and reserved liquid. Serve with salmon or halibut.

Mango Salsa

1 large mango, peeled and diced

1 tbsp onion, chopped

½ red pepper, chopped

2 tbsp lime juice

¼ tsp salt

¼ tsp cumin

Combine all ingredients. Serve at once with pork or beef or fish.

Melon Fruit Salsa

Great with any grilled fish!

1 1/2 c. finely diced cantaloupe or casaba melon
1 1/2 c. finely diced honeydew melon
1 1/2 c. finely diced crenshaw melon
3 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro or mint
1 jalapeno pepper, seeded and minced or 1/4 tsp. cayenne

Combine all ingredients. Cover and refrigerate. Serve on the side, well chilled, with grilled fish.

Peach Salsa

2 cups chopped, peeled fresh peaches

1/4 cup chopped sweet onion

3 tbsp limejuice

2 to 3 tbsp finely chopped, seeded fresh jalapeno pepper

1 clove garlic, minced

1 tbsp snipped fresh cilantro

1/2 tsp sugar

In a medium mixing bowl stir together peaches, onion, limejuice, peppers, garlic, cilantro, and sugar.

Peach Papaya Salsa

1 peach, pitted, peeled and finely chopped

1 papaya, halved, seeded, peeled and finely chopped

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped red onion

1/2 jalapeno pepper, seeded and minced

2 tbsp honey

1 tbsp rice vinegar

Juice of 1/2 lime

1/2 tbsp chopped cilantro

1 tsp minced fresh ginger

1/4 tsp cayenne pepper

3/4 tsp salt

3/4 tsp white pepper

In a glass or stainless steel bowl, combine the peach, papaya, red bell pepper, onion, jalapeno, honey, vinegar, lime juice, cilantro, ginger, cayenne, salt and pepper. Store in airtight container in refrigerator.

Buon Appetito: Pasta to the rescue for dinner tonight!

Your family has launched the first-round assault of the “What’s for dinner?” interrogation and you have no clue what you’re serving tonight. Deploy this strategy: assign the interrogators to kitchen duty and tell them you’re having “Pasta Rescuitto” questa sera. This tactic will serve to divert them while you seek out pasta, and canned tomatoes or prepared sauce, frozen meatballs or shrimp, cheese, nuts and a few spicy veggies for a topping. Announce to the troops that EDT (estimated dinner time) is in 30 minutes sharp when you will be tabling a delightful pasta result. Now, envision yourself as a creative, svelte-like “Pasta La Vista Baby” and give yourself a healthy pat on the back for dodging the takeout option.

Whether you’re preparing a swanky feast or dash n’ dine meal, pasta is a convenient and nutritious entrée everyone loves. Even carb-counting diners can rest assured, pasta is a “good” slow-release and low glycemic index carb which some nutritionists think may help us live longer and improve our physical and cognitive performance. It may also play a key role in preventing chronic diseases such as obesity, diabetes, coronary heart disease and certain cancers. In addition, pasta contains plenty of protein, iron, B-vitamins; riboflavin, niacin and thiamine, is fortified with folic acid and a good source of fibre. Many varieties of wholesome pasta, from whole wheat to spinach to sun dried tomatoe, are now available in the pasta or organic aisles at grocery and bulk food stores.

On a proud Canadian flag-waving note, our prairie farmers grow Canada Western Amber Durum wheat—the main ingredient for the best pasta in the world! Italy even has a law stating that only durum wheat flour can be used in the production of pasta in their country. Laws like that make our spaghetti western farmers very happy and explain why Canada is the world’s largest exporter of durum, holding 50 to 60 per cent of the world’s market share in any given year.

Tip your chef hat to a Canadian grain farmer and try these delicious pasta recipes. Buon appetito!

Fettucine Gorgonzola

1 pkg fettucine (for 4-6 servings)

¼ cup butter

2-3 garlic cloves, minced

¼ cup white wine

1 ¼ cups half and half cream

½ cup Parmesan cheese

¼ cup Gorgonzola, crumbled*

¼ cup toasted pine nuts

Tip: Toast nuts for 3-4 minutes at 325F. Watch them—they burn easily!

Have all ingredients measured and prepared. Cook fettucine until firm to the bite. Meanwhile, heat butter in large skillet then add the garlic and sauté until light brown. Add wine and simmer for two minutes.* Add cream and cook on medium heat until cream begins to bubble, about 3 minutes. Add salt and pepper to taste, then Parmesan and Gorgonzola cheese. Toss sauce with cooked fettucine and place in pasta bowls. Sprinkle with toasted pine nuts.

*Option: Omit Gorgonzola. Add one 14 oz can artichoke hearts, drained and quartered, with the wine.

Penne with Smoked Salmon and Green Onions

375 g Penne (for 4 servings)

1 tbsp butter

4 green onions, thinly sliced on the diagonal

1 jar (16 oz/435 ml) Classico Alfredo di Capri Sun-Dried Tomato Pasta Sauce

4 oz sliced smoked salmon, cut into strips

Chopped parsley or chives, optional

Cook penne to package directions. In a large skillet, melt butter over medium heat. Add green onions and cook until softened, about 2 minutes. Stir in pasta sauce and simmer (do not boil), stirring occasionally, about 2-3 minutes. Toss penne with sauce and serve in pasta bowls with salmon and chives, if using, on top.

Cannelloni with Ricotta Cheese, Spinach and Currants

Serves 6-8. This recipe is a bit of work but well worth the effort! It can be made ahead, refrigerated and cooked the next day.

1 250 g box oven-ready cannelloni tubes

3 tbsp currants

1 pkg frozen chopped spinach

1 tbsp olive oil

¼ c onions

4 tbsp chopped proscuitto (optional)

2 garlic cloves

1 c ricotta cheese

¾ grated parmesan cheese (for filling)

¼ c grated parmesan cheese (for topping)

1/3 toasted pine nuts

1 large egg, beaten

1 435 ml jar Classico Sun-dried Tomato & Alfredo Sauce OR Classico Four Cheese Alfredo Sauce

1/3 cup milk

1 c shredded Mozzarella cheese

Soak currants in warm water for 20 min. Drain and set aside. Meanwhile cook spinach in a microwave dish (covered) for 7 min. Drain well and set aside. Heat olive oil in a medium skillet over med-high heat. Add onions and minced proscuitto and cook until brown. Stir in garlic. Cook for just 30 sec. Stir in spinach and cook for 2 min. Let this mixture cool and then blend in drained currants, ricotta cheese, ¾ c grated parmesan cheese, pine nuts, and salt and pepper to taste. Stir in egg. Mix well. Pour just enough sauce to cover the bottom of a 13x9” lasagna baking dish. Add 1/3 cup milk to jar and shake well and reserve. Stuff oven-ready cannelloni tubes (use the end of a dinner spoon to push in the filling) and lay the tubes in the dish side-by-side. Pour remaining sauce over top of tubes. You’ll use about 2/3 of the box of tubes. If necessary, to ensure all the pasta is covered with sauce, add a bit of water or milk to the rest of the sauce in to jar, shake well to mix and pour this over all the tubes. Top with 1 c shredded mozzarella. Cover with foil. Bake at 350F covered for 30 min at. Remove foil and sprinkle with ¼ c grated Parmesan cheese. Bake uncovered for another 15 min until golden. Let rest for 5 min before serving.

Looking for an edible, long lasting, road-worthy, portable holiday gift to send to junior’s teachers or perhaps a far-flung friend in East Africa via Canada Post? Holiday shipping deadlines are fast approaching! Explore no further. Follow Caesar and Columbus’ command and say Hello to biscotti boot camp. This hard-as-a-rock, dippable, shippable snack with a shelf-life of infinity is suitable for troops and teachers alike. Columbus rationed biscotti to his crew on board his sailing vessels and Newfoundland fishermen to this day delight in dipping their “hard-tack” (hard bread) in tea. Let me break it to you, biscotti is super easy to create a la maison.

Biscotti is derived from the Latin word “Bis” for twice and “Coctum” (cotto), meaning baked. This twice-baked, hard cookie served as a dietary staple for the Roman Legions and many seafarers throughout history being famous for its super-duper indestructible powers during transport, everlasting shelf life and nourishing qualities for troops on the go. Biscotti’s real credit goes to a crafty Tuscan baker who perfected the crunchy, dry mixture by adding almonds and suggesting the handy snack be dipped in the local sweet wine. Today, Canadians from coast to coast delight in dipping their biscotti in coffee, tea, cider or hot chocolate and even sweet wine. Take the plunge and try these biscotti recipes at home. I can't decide which is my favourite but since the Candy Cane variety struck such a cute pose, I chose it to be first:

Candy Cane Biscotti

1/2 cup butter softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 tsp baking powder

2/3 cup finely crushed peppermint candy canes (Tip: Use large candy canes and grind them up in a food processor. Pu on your ear muffs first. It's a very noisy activity!)

For glaze (optional)

¼ cup crushed candy canes

¼ cup red decorating icing

Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy. Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased or parchment paper lined large cookie sheet.

Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.

Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely. Makes 24 biscotti.

Optional glaze:

Place cooled biscotti on wax paper. Warm ¼ cup red decorating icing in the microwave to a runny consistency. Drizzle glaze over top in a zigzag pattern with a fork. Dip each cookie in crushed candy canes. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.

Gingerbread biscotti

1 cup whole or slivered almonds, toasted
3/4 cup sugar
½ cup butter
1/2 cup dark molasses,
1/4 cup fresh ginger; minced
3 eggs
3 cups flour

1/2 Tbsp baking powder
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice

Line cookie sheets with parchment paper. Preheat oven to 350 F. In a large bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter. Bake until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then using a bread knife cut into slices on an angle. Place slices on cookie sheet and return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Makes 24 pieces.

Holiday biscotti

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Egg wash: (optional)
1 egg, beaten
1 Tbsp water.

Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to even for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.

Great Go-Anywhere Granola

Preheat oven to 325F.

Mix all of these ingredients together in a very LARGE mixing bowl:

8 cups LARGE flake rolled oats

2 cups sliced almonds

1 cup unsweetened coconut

1 cup roasted unsalted sunflower seeds

1 cup oat bran or red bran flakes

1 ½ tsp cinnamon

½ tsp cloves

½ tsp nutmeg

In a small saucepan mix together:

1 cup brown sugar

2/3 cup liquid honey or maple syrup

Slowly bring to a boil while stirring frequently. When it reaches a light boil (with small bubbles rising to the surface), immediately remove from heat. Pour over oat mixture. Spray grease or lightly grease a large spoon and use it to stir this sticky mixture. Mix thoroughly.

Line a large disposable aluminium-roasting pan with parchment paper or a large sheet of heavy-duty tin foil. If using foil, spray grease the foil. Carefully pour the mixture into the lined-pan and spread it out evenly. Bake mixture in the oven at 325F for 30-40 min. and stir at 10 min intervals. Be sure to stir the mixture thoroughly (at 10 minutes intervals) to break up chunks to prevent burning around the edges. When nicely browned but not burnt remove from the oven and let cool completely. If you wish: Stir in 1 cup of raisins and about 2 cups mixed dried fruit like cranberries, peaches, pears, apricots or figs.

Helpful tips:

1) The large disposable roasting pans sold in the grocery stores are perfect for this recipe. They are lightweight, and can be easily washed and reused.

2) Use parchment paper or large, BBQ size heavy-duty aluminium foil to line the pan. Once the mixture cools, you can use the liners to pour the mixture into containers, see Tip 4.

3) Bake granola in the middle or lower third of the oven but NOT on the bottom rack.

4) To transfer the mixture to containers, carefully lift the edges of the parchment paper and pour the mixture into Ziploc bags or other large containers. The granola can also be stored in the freezer in Ziploc bags.

5) This granola makes a wonderful a healthy breakfast or snack when you are travelling, staying in a hotel or camping. Simply store individual 1/3 c servings in small Ziploc plastic bowls and add milk. At your hotel, buy milk, store in the bar fridge and add to your breakfast granola in the morning.

Bonnie Stern’s The Best of HeartSmart Cooking

If your heart is going a whumpa-thump after a heavy date with your snow shovel, perhaps it’s time to be a little kinder to your ticker in 2010 with a few heartsmart recipes. Now, make no mistake, I am no Julia Powell, nor do I have the exotic romantic life she now pursues but I would have enjoyed meeting Julia Child and cooking my way through her mastery of French cooking, nonetheless. Instead—being a loyal Canuck—I have chosen to cook my way through Bonnie Stern’s The Best of HeartSmart Cooking in the mindset of: “Peace, Order and Good Government.” Since proroguation has overcome Parliament in Canada, once again this January, I suggest the only parts of the motto we can truly uphold as Canadians are Peace and Order. Once the pork-bellied parliamentarians sit again, they can do their part to uphold Good Goverment. So, in the meantime, to get you started on your ticker-friendly quest, I suggest this non-meaty recipe for Rainbow Trout handsomely curled into a red pepper. While this proroguation recipe isn’t from Ms. Stern’s cookbook it is easy to prepare, low in sodium and very tasty. Served with couscous and cooked spinach, sprinkled with a few Saskatoon berries and toasted hazelnuts....you have a meal suitable for a Queen or even better the Governor General herself, should she happen to be visiting your neighbourhood! How much more peaceful and orderly could you get with that multi-Canadian culinary combo? My favourite recipe from Bonnie Stern’s, The Best of HeartSmart Cooking (ISBN 0-679-31412-1) is on pg 150 (see pic above) and it involves a hot date with Penne, Roasted Cherry Tomatoes, Bocconcini cheese and whatever other fixins’ (scallops, cooked bacon, proscuitto, pine nuts, etc) you might have lurking in the leftover drawer of your fridge.

Happy Cooking in these times of prorogation!

Peppers Stuffed with Rainbow Trout

Makes 2 servings

2 Red Peppers

2 Rainbow Trout approx. ½ lb (250g) each *Note: President’s Choice Frozen Trout fillets are perfect!

Mix together: 1 tsp paprika and ¼ tsp garlic powder

Sauce:

1 cup Cilantro leaves-finely chopped

3 large garlic cloves

3 tbsp white-wine vinegar

3 tbsp olive oil

Note: I found this sauce made enough to service this dinner twice! It also freezes well in case you want to make the recipe at a later date.

Preheat oven to 400F. Cut Peppers in half lengthwise (from stem to bottom). Remove seeds and membrane. Place cut-side UP on a foil lined baking sheet with a rim around the edge. Wash trout and pat dry. If using the PC fillets, cut in half lengthwise. Roll each piece in paprika mixture. Fold each piece of fish and stuff into pepper half. Roast in centre of oven for about 20-25 minutes.

Meanwhile, prepare sauce. Finely chop cilantro and place in a bowl. Mince garlic and add to cilantro. Whisk in vinegar, then oil. Or place all sauce ingredients in a blender or food processor and purée. When fish is ready, plate and serve with sauce drizzled over top. Excellent served with couscous and cooked spinach, garnished with hazelnuts and currants.

Talking turkey on leftovers

Humourist Calvin Trillin once quipped: “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” Touché because the trick with leftovers is: first to have them and second to use them all up before they bore you! Turkey soup makes a great Boxing Day lunch entree but if you’re still consuming gallons of the same batch by Valentine’s Day, it’s time to call “man over board”, climb out of the soup and say “yes” to a turkey mindset rescue.

This January, start the new decade off with a flap... shed your turkey leftover inhibitions and dare to be wild! Change your jingle and move beyond the usual soup ritual. Flabbergast your family and friends by adding leftover turkey to pasta sauces, pizza, tacos, wraps, fajitas, appetizers, quesadillas and even chili. Prepare for your new leftover turkey adventures by arming yourself with plastic wrap and small, freezer-quality plastic bags and a little imagination. Basically, any recipe that calls for chicken will cluck just as well with turkey.

To ensure good quality turkey leftovers, wrap them well in small packages in plastic wrap and place in Ziploc bags. Use refrigerated, well-wrapped cooked turkey within three days. You may also freeze turkey slices in air-tight packages for up to four months. Be sure to freeze the leftovers soon after cooking and to date and label the packages.

Try these “beyond the soup” turkey leftover recipes post-haste after Christmas this year:

Turkey Club Pizza
1 large pre-made frozen pizza crust (or make your own if you wish)
1/4 cup mayonnaise
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/8 tsp pepper
1 tbsp mustard
1/4 lb shredded or thinly sliced cooked turkey
1-1/2 cups shredded Muenster cheese
6 slices bacon, cooked crisp and crumbled
1 tomato, chopped and seeded
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees. Pre-bake crust according to package directions or for 5-6 minutes. Let cool. In small bowl, combine mayonnaise, basil, thyme, pepper, and mustard and mix well. Spread crust with mayonnaise mixture, and top with remaining ingredients in order. Bake at 425 degrees for 10-15 minutes until crust is golden brown and cheese is melted. 6 servings


Turkey and Asparagus Pasta Toss
1 lb or 500 g asparagus
2 tbsp olive oil, divided
1 lb or 500 g cooked turkey breast meat, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 small red onion, cut into thin wedges
1/2 cup Classico di Genova Basil Pesto
1/2 cup chicken or turkey stock
1 tsp cornstarch
Trim woody ends from asparagus. Cut into 2-inch pieces and set aside. In a large skillet, heat 1 tbsp olive oil over high heat. Stir fry turkey slices to warm. Transfer to plate. Add remaining oil to skillet and stir fry peppers, onion and asparagus until tender-crisp, about 3-4 minutes. Meanwhile, whisk together pesto, chicken stock and cornstarch. Add to skillet and stir until thickened. Toss in turkey and serve over noodles, rice or polenta.

Turkey-Cranberry Appetizers
Place crackers on serving plate and top each one with:
1 thin small slice of Emmenthal cheese
1 thin small turkey slice
1 small dollop of cranberry sauce

Turkey Quesadillas
1 cup cooked turkey strips or small cubes
1 tbsp vegetable oil
8 large flour tortillas
2 cups shredded cheddar cheese
1 cup chopped green onions
1/4 cup canned mild jalapeno chili slices, chopped (optional)
1 cup salsa
Sprinkle 4 tortillas with turkey, cheese, green onions and chilies. Drizzle salsa over top. Cover each tortilla with remaining tortillas. Place on microwavable plates and microwave on high for 1 - 2 minutes until cheese is melted or cook in fry pan, flipping halfway through. Cut each tortilla into wedges.

Wild Rice Turkey Bake
To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.
3 cups cooked wild rice
3 cups chopped cooked turkey
1 16 oz. pkg. frozen French cut green beans, thawed
1 435 ml jar alfredo sauce or four cheese alfredo sauce
1/2 cup soft bread crumbs
Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12x8" glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned. Serves 6

Turkey Chili
2 cups shredded cooked turkey breast
1 tbsp vegetable oil
1 green bell pepper, chopped
1 medium onion, chopped
½ cup chopped celery
1 clove garlic, minced
1 small jalapeno pepper, chopped (optional)
1 (19 ounce) can red kidney beans, drained
1 (28 ounce) can diced tomatoes, with liquid
1 (15.25 ounce) can whole kernel corn, with liquid
Chili seasoning mix or combination of:
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp EACH paprika and cumin

Heat oil over medium heat and cook green pepper, onion, and garlic (and jalapeno pepper if using) until soft. Stir in beans, tomatoes, and corn. Season with chili seasoning mix. Add turkey and bring mixture to a boil, reduce heat to low, and simmer 30 minutes. Adjust seasonings to taste.

Turkey a la King
2 tbsp butter
3 fresh mushrooms, sliced
2 chopped green onion
1 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 cup chopped cooked turkey
1/3 cup frozen peas, thawed
1 small jar of pimentos, drained

In a large skillet over medium low heat, cook butter until golden brown. Sauté mushrooms and onion until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey, pimento and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper. Serve over puff pastry shells (in the frozen food area of the grocery store) or cooked egg noodle pasta, your choice!

After-Christmas Turkey Potpie
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 tsp dried thyme
1/8 tsp pepper
3 tbsp butter or margarine
2 cups cubed cooked turkey
1 tbsp all-purpose flour
1 small can condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
1 Pastry for double-crust pie (9 inches)
1 tbsp milk
In a skillet, sauté carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 F for 55-65 minutes or until golden brown. Serve warm.


Turkey Tortilla Soup
1 cup chopped onion
1 tsp vegetable oil
1 can (4 oz) chopped green chilies
1 pkg (1.25 oz) taco seasoning mix
1 can (19 fl. oz) tomatoes
6 cups turkey or chicken broth
2 cups frozen corn kernels
2 cups chopped, cooked turkey
1/3 cup chopped cilantro
½ cup broken tortilla chips
½ cup grated Monterey Jack cheese
In a large saucepan, over medium heat sauté onion in oil 3 – 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in broth and bring to boil. Add corn and turkey, reduce heat and simmer for 5 minutes. Add cilantro. To serve: Spoon 1 1/3 cups of soup in each bowl. Top each serving with 1 tbsp tortilla chip pieces and 1 tbsp cheese.