biscotti

If you've never made biscotti before, you should really try. It's really easy and the homemade product is way better than store-bought. I made this recipe over Christmas and it was a hit.

3 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
2 tbsp canola oil
2 1/2 tsp almond extract
3/4 cup shelled raw unsalted natural pistachios
1 cup chopped dried fruit (I used dried cherries)
1/2 cup high quality white chocolate, also chopped

Oven 350F. Line two baking sheets with parchment.
Combine dry ingredients; set aside.
Beat sugar, eggs, oil, and almond extract until well blended. Add dry mixture and beat until smooth. Add remaining ingredients and combine well.
Form dough into two twelve inch logs and place on baking sheets. Wet fingers and press each log into a three inch wide flattened log.
Bake until lightly browned, about 30 minutes. Remove from oven, allow to cool on sheets for 30 minutes. Meanwhile, reduce oven temperature to 325F.
Transfer logs to cutting board and slice each into 18 even slices. Place slices on baking sheet and return to oven about 20 minutes.
Dip one end or one side in melted high quality white chocolate.

butternut squash risotto with pistachios

This is excellent. I've made it three times and I only got the recipe in September. It is pretty easy to prepare, but it needs your constant attention, so don't try it with children wrapped around your ankles. The pistachios are awesome! Don't leave them out.

1 tbsp olive oil
12-14 ounces butternut squash (about half a squash), peeled, cut into 1/2 inch cubes
1/3 cup chopped shallots
3 medium cloves garlic, minced or pressed
3 cups low sodium chicken or vegetable broth
1 cup uncooked arborio rice
1/2 cup broth (optional)
1/2 cup grated parmesan cheese
1/2 cup unsalted dry-roasted shelled pistachios

Heat a large deep skillet over medium heat. Pour the oil into the skillet and swirl to coat bottom. Cook the squash, shallots, and garlic for about 5 minutes, stirring occasionally.
Meanwhile, in a microwave-safe dish, microwave 3 cups broth at high power for 4 to 5 minutes, or until simmering.
Add rice to the skillet. Cook for 1 minute, stirring constantly.
Pour in the wine. Cook for 2 minutes, or until the wine is absorbed, stirring constantly.
Stir in 1 cup of the simmering broth. Simmer until most of the liquid is absorbed, stirring occasionally. Repeat twice, using two more cups broth. Keep the rice mixture at a gentle simmer, stirring occasionally. Cook until the squash and rice are tender and the texture is creamy, about 25 minutes total, adding the remaining 1/2 cup broth if needed.
Remove from heat. Stir in the cheese and pistachios.


Tip: Use a vegetable peeler to peel the hard outer skin from the butternut squash. Use a large chef's knife to cut the squash crosswise into 1/2 inch slices. Discard the seeds and cut into 1/2 inch cubes.

Serves 4. 1 1/2 cups per serving
each serving:
485 cal
14 g fat
71 g carbs
8 g fiber
15 g protein