Sheryl's Christmas Biscotti

Christmas Biscotti

by Sheryl Ness

1 stick of butter – room temp. (8 Tbsp)

¾ cup sugar

-Mix together the butter and sugar so that it is creamy

Add 1 egg, mix well

Then add-

Chopped almonds (1/2 cup)

Pistachios (1/2 cup)

Dried cranberries (3/4 cups)

Lemon zest (1/2 lemon) and/or 2-3 spoons of orange marmalade

8 oz white chocolate or dark chocolate (chopped)

1 tsp. vanilla

-Mix together well

Add these dry ingredients-

1 3/4 cups flour

1 tsp salt

1 tsp baking powder

Mix together well and form by hand into a ball of dough. Divide the dough in half and make two oblong logs and flatten out on cookie sheet so that the dough is about 12 inches long and 4 inches wide. Bake the two logs on a cookie sheet covered with parchment paper for 12 minutes at 375 degrees.

Take the logs out of the oven and cool for 5-10 minutes. Next cut the biscotti in lengthwise pieces (about 12-16 cookies a log)-like slicing bread. Place the cookies back on the baking sheet and bake again for another 8-10 minutes. Cool and place in airtight container. 

Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing



Recipe courtesy of Emeril Lagasse
SHOW:Emeril Live
EPISODE:Porkfat Rules Again


Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing
Total Time:
25 min
Prep:
15 min
Cook:
10 min
Yield:4 servings
Level:Easy
Next Recipe
Ingredients
8 ounces bacon, diced
1/2 cup finely chopped red onions
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
Pinch salt
1 1/2 tablespoons Creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled
Directions
In a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.

To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to deglaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.

In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Recipe courtesy Emeril Lagasse, 2004

CATEGORIES: Spinach Appetizer Salad View All


Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/spinach-dried-cherry-and-goat-cheese-salad-with-warm-bacon-dressing-recipe.html?oc=linkback

December Healthy Eats Exchange

Healthy Treats!
Fruit Spitzers
Frozen berries
Club Soda
Aperol (just a splash)

Per serving: Mix 2 heaping tablespoons of frozen mixed berries and 1 shot of Aperol into a glass, top off with club soda. Enjoy!


















Dark Beer Chili : http://www.epicurious.com/recipes/food/views/Beef-and-Dark-Beer-Chili-23709

Trail Mix:
Mix 1 bag of raw mixed nuts with Quaker granola and dried berries

Gluten Free/Vegan Peppermint Patties
http://ohsheglows.com/2013/12/08/creamy-dreamy-peppermint-patties-vegan-gf/

Dark chocolate dipped strawberries

Maple Roasted Brussels Sprouts with Walnuts and Feta
http://www.familyfreshcooking.com/2013/11/22/maple-roasted-brussels-sprouts-with-walnuts-blue-cheese-cranberries-recipe/

Slow Cooker Ham and Bean Soup

Creamy White Bean Soup with Smoked Ham Hocks by Cooking Light

Ingredients

2 tablespoons olive oil 

1 1/2 cups chopped onion

1 cup diced celery

1 cup diced carrot

1 tablespoon chopped fresh thyme

6 garlic cloves, chopped

2 pounds smoked ham hocks

1 pound dried Great Northern beans

2 (26-ounce) containers unsalted chicken stock (such as Swanson) 

1/4 cup minced fresh chives

1 teaspoon freshly ground black pepper 

1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,

DECEMBER 2013

http://www.cookinglight.com/entertaining/holidays-occasions/holiday-slow-cooker-recipes/creamy-white-bean-soup-smoked-ham-hocks_2

Healthy Muffins

Recipe courtesy of Food Network Kitchen

Healthy Carrot Muffins
Total Time:
45 min
Prep:
15 min
Cook:
30 min
Yield:12 servings
Level:Easy



Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil (or coconut oil)
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Directions

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Copyright 2005 Television Food Network, G.P. All rights reserved.

From Food Network Kitchens

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© 2014 Television Food Network, G.P. All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe.print.html#?oc=linkback

Turkey Sandwich

Turkey, Cheddar, and Green-Apple Sandwich

No need to deprive yourself: The day-after sandwich qualifies as healthful when turkey is slipped between slices of cheddar, tart apple, and whole-grain bread.

Martha Stewart Living, November 2008

http://www.marthastewart.com/315881/turkey-cheddar-and-green-apple-sandwich

• Serves1 Yield

Ingredients

• • 2 teaspoons grainy mustard
  • 2 slices whole-grain bread, toasted
  • 2 teaspoons mayonnaise
  • 4 thin slices cooked white-meat turkey
  • 1 ounce thinly sliced extra-sharp cheddar cheese
  • 4 thin slices green apple
  • 2 pieces red-leaf lettuce

Directions

1. Spread mustard on 1 slice of bread and mayonnaise on the other slice. Layer the remaining ingredients on mustard, and top with second slice of bread. Cut in half, and serve immediately.

© 2014 Martha Stewart Living Omnimedia. All rights reserved

Cranberry Sauce by Simply Recipes

Classic, easy and delicious Thanksgiving cranberry sauce recipe. How to make cranberry sauce from scratch. Perfect with turkey.

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)

You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it.

• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Cranberry sauce base makes 2 1/4 cups.

INGREDIENTS

• 1 cup (200 g) sugar
• 1 cup (250 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

METHOD

1 Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

2 Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

3 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice.

4 Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/cranberry_sauce/#ixzz3JqtN6NCN

Cider Roasted Root Veggies by Simply Recipes

Cider Vinaigrette Roasted Root Vegetables by Simply Recipes

INGREDIENTS

• 4 medium golden beets, peeled, thickly sliced
• 4 medium carrots, peeled, sliced lengthwise into 2 to 3 inch long pieces
• 3 medium garnet yams, sliced lengthwise into 2 to 3 inch long pieces
• 4 medium parsnips, peeled, sliced lengthwise into 2 to 3 inch long pieces
• 1 large red onion, thickly sliced
• 1/2 cup cider vinegar
• 1/2 cup olive oil
• 3 Tbsp brown sugar
• 1/4 teaspoon kosher salt
• Freshly grated black pepper to taste
• 3/4 teaspoon thyme

METHOD

1 Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) mix togther the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables to the bowl and toss to combine.

2 Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don't crowd each other too much and the hot oven air can circulate around the vegetables. (You'll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

3 Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.

4 Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/cider_vinaigrette_roasted_root_vegetables/#ixzz3JGbPc0Rw

November Healthy Eats Exchange

Squash and Black Bean Chili
2 cans black beans, drained and rinsed
1 quart pureed tomatoes (14oz can diced will work)
1 green pepper, chopped
2 medium onions, chopped
3 cloves garlic, minced1 zucchini, chopped
2 medium carrots, chopped
1 medium butternut squash, cubed
4c chicken broth
cumin to taste
oregano to taste


In a stockpot, sautee onions, garlic and squash with a bit of olive oil until squash is soft. Set aside. In same stock pot, sautee the rest of the vegetables in a bit of olive oil. Add cumin and oregano (about 1tsp each) . Add tomatoes and chicken broth. Bring to boil then simmer on medium-low for 40min, add squash/onions and cook about 10min longer. Garnish with cilantro and sour cream!

Joni's pumpkin hazelnut tea cake
coconut oil instead of canola http://www.food.com/recipe/pumpkin-hazelnut-tea-cake-117721

Sumedha's Zesty Pumpkin Soup
http://www.food.com/recipe/zesty-pumpkin-soup-80992

Jen's Pumpkin Spice Granola
http://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/

 Another version of Steph's Bean Salsa 
 http://allrecipes.com/recipe/heathers-cilantro-black-bean-and-corn-salsa/

Butternut Squash Soup with Fontina Cheese Crostini authored by Giada De Laurentiis

Butternut Squash Soup with Fontina Cheese Crostini
Total Time:52 min
Prep:12 min
Cook:40 min
Yield:4 to 6 servings
Level:Easy

Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Recipe courtesy Giada De Laurentiis

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-soup-with-fontina-cheese-crostini-recipe.print.html?oc=linkback

Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:
20 min
Prep:
20 min
Yield:6 to 8 servings
Level:Easy
Ingredients

4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper

Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil
Directions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.

Pomegranate Vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Recipe courtesy Bobby Flay for Food Network Magazine

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/chopped-apple-salad-with-toasted-walnuts-blue-cheese-and-pomegranate-vinaigrette-recipe2.print.html#?oc=linkback

Roasted Salmon with herbed olive oil and Lemon Orzo with green beans

Cuisine at Home's 

Roasted Salmon with herbed olive oil

Season:

2   salmon fillets, skinned (4-6 oz, each)

     Salt and black pepper

Combine:

3    Tbsp. extra-virgin olive oil

1    tsp. each minced fresh dill, chives and parsley

1    tsp. minced lemon zest

1    Tbsp. fresh lemon juice

Preheat oven 450 degrees.  Line a baking sheet with parchment paper.  Season salmon with salt and pepper and place, skin side down, on prepared baking sheet.  Roast salmon until firm and cooked through, about 12 minutes, transfer to a plate.  Combine oil, dill, chives, parsley, zest and lemon juice; season with salt and pepper.  Pour oil mixture over salmon, tent with foil, and let rest for 5 minutes.

Per serving: 330 calories, 22g total fat; 75mg chol; 159mg sodium; 1g carb; 0g fiber; 30g protein

Lemon Orzo with green beans

Cook:

4    oz. dry orzo pasta

1 1/2 cups bias-sliced green beans (6 oz.)

Stir:

2    Tbsp. grated Parmesan

1    tsp. minced lemon zest

1    tsp. fresh lemon juice

      Salt and black pepper to taste

Cook orzo in a large pot of boiling salted water according to package directions.  During the last 3-4 minutes of cooking, add green beans to pot; drain and transfer to a bowl.

Stir Parmesan, zest and lemon juice into the orzo and beans; season with salt and pepper.

Per serving: 268 cal; 3g total fat; 8mg chol; 127mg sodium; 48g carb; 4g fiber; 12g protein.

Baked Apples with Fennel

Baked Apples with Fennel

Directions

Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-apples-with-fennel-recipe.print.html?oc=linkback

**Perfect side dish to pork**

Recipe courtesy Food Network Magazine

The Pioneer Woman's Salad Dressing

Salad Dressing
Prep: 5 mins Level: Easy
Cook: - Serves: 12

Ingredients:
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic, Peeled And Left Whole

Preparation:
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours
before serving.
Serve on your favorite green salads. Also works well on pasta salad

The Pioneer Woman
by Ree | The Pioneer Woman
in Salad Dressings, Salads
Web Page
http://thepioneerwoman.com/cooking/2010/0
5/aunt-trishs-salad-dressing/

October Healthy Eats Exchange Recipes

Here is a resource for the recipes we exchanged this month, I'm linking to websites/blogs shared. Thanks for participating!

Jen's Chicken Cacciatore
http://allrecipes.com/recipe/slow-cooker-chicken-cacciatore/

Shaina's Slow Cooked Apple Cinnamon Oatmeal
http://www.eatingbirdfood.com/2013/10/slow-cooker-apple-cinnamon-steel-cut-oatmeal/

Katie's Cheeseburger Soup
I cooked hamburger and onions ahead of time, chopped veggies (added zucchini for good measure). Then when it had slow cooked 6 hours, made cheese sauce and added it)
http://allrecipes.com/recipe/cheeseburger-soup-i/

Sumedha

Joni

Granola Bars

healthy 5-ingredient Granola bars

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

INGREDIENTS

• 1 cup packed dates, pitted (deglet nour or medjool)*
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: dark chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

INSTRUCTIONS

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl - set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

NOTES

*If your dates don't feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

*Put a handful of oatmeal in the food processor with the dates.  This will help separate them.  

This recipe was found at: http://minimalistbaker.com/healthy-5-ingredient-granola-bars/