Sunday, May 17, 2009

Lemon Almond Biscotti

Well, we will spoil you just a little bit with our last recipe. Though this is a healthy desert, it is still very sweet and enjoyable. This Italian treat is great with coffee and is quite simple to make at home.

1 cup (250 ml) all-purpose flour
1 cup (80 ml) sugar
1 cup (80 ml) almonds
1 tablespoon (15 ml) grated lemon
½ tablespoon (8 ml) baking powder
1 tablespoon (45 ml) vegetable olive oil
1 egg white
½ teaspoon (3 ml) vanilla

Preheat the oven to 165º C. In a large bowl, combine the flour, sugar, grinded almonds, lemon, and baking powder. In a separate bowl, mix the oil, egg, and vanilla. Combine the wet and dry ingredients and stir well. The batter should be sticky. Roll the dough into a log about 1 foot long and place on a greased and floured cookie sheet. Bake for 35 minutes. Remove from the oven, and allow it to cool for 5 minutes. Cut the biscotti into ¾-inch slices and lay the pieces on their sides on the baking sheet. Bake for 10 minutes more. Let it cool and Serve.

Blueberry Scones

For a different taste, substitute an equal amount of other berries or fruits for the blueberries.

1 cup (250 ml) all-purpose flour
3 tablespoons (45 ml) sugar
1½ teaspoons (8 ml) baking powder
½ teaspoon (3 ml) salt
1 teaspoon (5 ml) grated lemon
2 tablespoons (30 ml) margarine
1 egg
3 tablespoons (45 ml) skim milk
½ cup (125 ml) blueberries, washed and dried

Preheat the oven to 200° C. In a mixing bowl, combine the flour, sugar, baking powder, salt, and lemon. Add the margarine and blend with a fork until mixture looks like rough crumbs. In a separate bowl, combine the egg and milk. Add to the dry ingredients and mix thoroughly. Gently fold in the blueberries and stir well, until the dough comes cleanly off the sides of the bowl. On a floured surface, knead the dough until it sticks together well. Add more flour if it's too sticky and clings to your hands. Form the dough into six balls. Place them on a greased cookie sheet, and flatten each to about ½-inch thickness. Bake for 12 minutes, until light brown on top. Allow to cool before eating and serve.

Whole Wheat Honey Biscuits

These biscuits are great for a quick breakfast with jam. The mixing and the baking won't take long, but you do have to wait for the dough to rise (30 to 40 minutes).

1 cup (250 ml) warm water
2 tablespoons (30 ml) dry yeast
5 teaspoons (25 ml) honey
2½ cups (625 ml) whole wheat flour
Cooking oil

Pour the water into a large mixing bowl. Stir in the yeast and let sit until the mixture is slightly bubbly, about 10 minutes. Then add the honey and flour, and mix well. Lightly coat a muffin tin (with at least 12 cups) with cooking oil. Fill each cup halfway with a batter. Let the muffin tin sit somewhere warm (next to a warm radiator, on top of a running dryer, or next to a preheating oven) until the batter has doubled size (30 to 40 minutes). While the dough is rising, preheat the oven to 180° C. Bake for 20 minutes. Let it sit in the tins for 5 to 10 minutes before removing. Serve.

Broccoli Stir Fry

This recipe includes a great peanut sauce, but if you're not one for peanut butter, don't skip over the whole recipe a splash of soy sauce instead. Both variations are great over brown or white rice.

1 tablespoon (15 ml) peanut butter
1 tablespoon (15 ml) hot water
1 tablespoon (15 ml) cider vinegar
1 tablespoon (15 ml) soy sauce
2 teaspoons (10 ml) olive oil
3 cups (750 ml) chopped broccoli
2 cloves garlic
minced ½ kg block of firm tofu, cut into small cubes

In a small bowl, stir together the peanut butter, hot water, vinegar, and soy sauce. If it is difficult to mix, heat it in the microwave for 10 seconds. Warm the oil in a large nonstick pan over high heat. Add the broccoli and garlic and cook for 5 minutes, stirring constantly. Add in the tofu, and cook for an additional 5 minutes. Remove from heat. Mix in the sauce until the tofu and broccoli are well coated.

Ginger Soy Tofu

1 tablespoon (15 ml) extra-virgin olive oil
½ kg package firm tofu, rinsed, and sliced
1 cup (80 ml) low-sodium soy sauce
1 teaspoon (5 ml) minced ginger
3 cups (750 ml) cooked white rice

In a large pan, warm the oil over medium heat. Add the tofu and sauté for 5 minutes. In a small bowl, combine the soy sauce and ginger. Add half of the soy sauce mixture to the pan. Reduce heat to low and cook the tofu for 2 minutes. Flip the strips of tofu and add the remaining half of the soy sauce mixture. Cook for 5 minutes. Serve over hot cooked rice.

Potato Curry – Simplified

1½ tablespoons (23 ml) extra-virgin olive oil or sunflower oil
2 large potatoes, peeled and sliced
1 small onion, chopped
1 tablespoon (15 ml) curry powder
1 teaspoon (5 ml) minced ginger
½ teaspoon (3 ml) salt
1 teaspoon (5 ml) sugar
3 tablespoons (45 ml) soy sauce

In a large pan, warm the oil over medium heat. Add the potatoes and cook, stirring often, for 15 minutes or until browned. Add the onion, curry, and ginger to the pan. Mix and cook for 10 minutes. Add the salt, sugar, and soy sauce. Cook for another 5 minutes and serve.

Potato Salad

The skin of a potato contains quite a bit of its nutritional value. So don't peel your potatoes before cooking them unless the skin is particularly thick you'll be throwing away the best part of the meal.

4 medium potatoes
¼ cup (60 ml) red wine vinegar
2 tablespoons (30 ml) water
1 teaspoon lemon juice
1 teaspoon (5 ml) extra-virgin olive oil
2 tablespoons (30 ml) fresh dill
3 tablespoons (45 ml) chopped onion
1 teaspoon (5 ml) sugar
½ teaspoon (3 ml) salt
A dash of pepper

Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and cook for 20 to 30 minutes, or until tender when pierced with a knife. Remove the potatoes from the water and let cool. Cut the potatoes into medium-size (½-inch thick) slices. In a small bowl, mix the vinegar, water, lemon juice, oil, dill, onion, sugar, salt, and pepper. Pour over the potatoes and let sit for several minutes before serving.