Almond Cream Sandwich Cookies

 

For the cookies:

 

1 cup butter, softened

1 cup sugar

1 large egg

1 tsp. pure vanilla extract

1 cup ground almonds (easy to fine at most bulk stores)

3 cups all purpose flour

½ tsp salt

 

For the filling try:

 

Good Fig Jam

Good Seedless Raspberry Jam

Good Apricot Jam

Nutella (Chocolate hazelnut butter)

 

Using a stand mixer, cream together the softened butter and sugar. Once the mixture is light in colour and fluffy add the egg, followed by the vanilla (a splash will do fine).

 

In a separate bowl combine the ground almonds, flour and salt using a whisk. Gradually add the dry ingredients to the wet ones in the mixer. The mixture will become very dry and crumbly at first. Have patience and keep mixing. The dough will gradually come together and pull away from the sides to form a ball on the paddle.

Remove the dough from the paddle and turn out the dough on a lightly floured surface. For the dough into a puck shape and begin rolling out the dough from the middle.

 

Please note that these cookies will not rise or spread much, they will have the texture of a shortbread cookie. I had rolled these out to a ¼” thickness. Keep in mind the cookies will be doubled up when “sandwiched” and may be too thick if not rolled thin before baking.

 

For the cookie cutter I have used a clean tomato paste can with the top and bottom removed. This round gives a nice small cookie.

 

Once rolled, cut out the cookies and place them on a sprayed baking sheet. Bake the cookies in a 350* oven for 10-13 minutes, the bottom edges will show a slight golden colour, but the tops will not turn.

Cool the cookies for a few minutes once they are out of the oven, then transfer them to a wire rack to cool further. Be sure they are completely cooled before attempting to fill the cookies.

 

The cookies should be turned “wrong side in” or “pan side in” once sandwiched. It is best to match up suitable tops to bottoms before you begin filling.

 

Thick fillings can be spread on the pan side of one cookie using the tip of a butter knife. Work from the middle out to the edge. Thick fillings can be more plentiful as they are less likely to run once the second cookie is placed on the top.

 

For Jams and preserves use a small spoon to spoon the filling on the pan side of the cookie. Use the back side of the spoon to work the jam from the middle out to the edges. Leave more room to the edges than you did with the thick filling, as the top cookie will press the jam out further when added.

 

For a decorative touch, use a sifter to top the sandwich cookies with; cocoa powder (nutella), powdered sugar (jams), or cinnamon (fig preserves).

 

Keep these cookies in an air tight container in the refrigerator. Take them out 20 minutes prior to serving to bring them back to room temperature.

Ginger Cookies (low fat)

Yield

52 cookies (serving size: 1 cookie)

Ingredients

• 6  tablespoons  butter, softened
• 2/3  cup  plus 3 tablespoons sugar, divided
• 1/4  cup  molasses
• 1  large egg
• 2  cups  all-purpose flour (about 9 ounces)
• 2  teaspoons  baking soda
• 1  teaspoon  ground ginger
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  ground mace
• Cooking spray

Preparation

 

Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended. Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.

Preheat oven to 350°.

Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to 1/2-inch thickness. Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.

 

Nutritional Information

Calories:

48 (28% from fat)

Fat:

1.5g (sat 0.9g,mono 0.4g,poly 0.1g)

Protein:

0.6g

Carbohydrate:

8.2g

Fiber:

0.2g

Cholesterol:

8mg

Iron:

0.3mg

Sodium:

60mg

Calcium:

6mg

Orecchiette with Leeks, Peas, and Pecorino

Yield

Makes 4 servings

Ingredients

• 1  pound  dry orecchiette or some other short pasta
• 1/4  cup  fresh mint leaves, torn
• 2  tablespoons  olive oil
• 4  leeks (white and light green parts only), thinly sliced
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  black pepper
• 2  cloves garlic, finely chopped
• 1  10-ounce package frozen peas, thawed
• 3/4  cup  heavy cream
• 1  cup  (4 ounces) grated Pecorino
• 2  teaspoons  lemon zest

Preparation

 

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.

Drain the pasta and return it to pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.

Tip: Sugary and slightly crunchy, fresh peas are well worth the extra effort of shelling during the brief period in the spring when they’re available. You can use 2 pounds of fresh peas (2 cups shelled) in place of the frozen ones called for in this recipe.

 

Nutritional Information

Calories:

735 (33% from fat)

Fat:

27g (sat 16g)

Protein:

34g

Carbohydrate:

85g

Fiber:

19g

Cholesterol:

86mg

Sodium:

639mg

Classic Basil Pesto

Catering to modern tastes, we’ve reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true. Prep Time: about 10 minutes.

Yield

Makes 1/3 cup

Ingredients

• 1/2  cup  basil leaves
• 4  large or 6 medium garlic cloves
• 1/3  cup  shredded romano cheese
• 3  tablespoons  pine nuts
• 2  tablespoons  minced parsley
• 1/2  teaspoon  salt
• 1/4  cup  plus 1 tbsp. extra-virgin olive oil

Preparation

 

Put basil in a mortar with garlic, romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.

Note: Nutritional analysis is per tbsp.

 

Nutritional Information

Calories:

76 (78% from fat)

Protein:

3.1g

Fat:

6.5g (sat 1.6)

Carbohydrate:

2.3g

Fiber:

0.6g

Sodium:

278mg

Cholesterol:

5.2mg

Polenta with Fontina and Spinach

Fontina is one of the great cheeses of Italy. It has a mild, creamy flavor and melts well, making it super-versatile. You can use almost any cheese in this side dish, though; try Parmesan for a sharper, nutty flavor.

Yield

8 servings (serving size: 1 wedge)

Ingredients

• Olive oil-flavored cooking spray
• 2  garlic cloves, minced
• 3  cups  chopped spinach (about 3 1/2 ounces)
• 2  cups  water
• 1  (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 1  cup  polenta
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/2  cup  (2 ounces) shredded fontina or Parmesan cheese

Preparation

 

Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 1 minute. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.

Combine water and broth in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook 20 minutes, stirring frequently. Remove from heat; stir in spinach mixture, salt, and pepper.

Spoon polenta mixture evenly into a 9-inch springform pan coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.

Preheat oven to 400°.

Remove polenta from pan; place on a baking sheet coated with cooking spray. Sprinkle the cheese evenly over polenta. Bake at 400° for 15 minutes or until cheese melts and begins to brown. Remove from oven; cool 5 minutes. Cut polenta into wedges, using a sharp knife. Serve immediately.

 

Nutritional Information

Calories:

126 (30% from fat)

Fat:

4.2g (sat 1.7g,mono 0.6g,poly 0.2g)

Protein:

5.7g

Carbohydrate:

16.9g

Fiber:

1.9g

Cholesterol:

9mg

Iron:

1.8mg

Sodium:

419mg

Calcium:

106mg

Risotto with Champagne and Radicchio

You can prepare this refined risotto up to two days ahead. Cook it until it’s almost done, through step two. Spread the hot mixture evenly in a jelly-roll pan to cool it quickly. Refrigerate until you’re ready to reheat it. Add a little extra broth while it’s warming, and pick up with step three of the recipe.

Yield

12 servings (serving size: 1/2 cup risotto and 2 teaspoons cheese)

Ingredients

• 3  cups  fat-free, less-sodium chicken broth
• 1  cup  water
• 2  tablespoons  olive oil
• 1  cup  finely chopped yellow onion
• 2  cups  uncooked Arborio rice or other medium-grain rice
• 2  cups  Champagne, divided
• 2  cups  thinly sliced radicchio
• 1  cup  (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 1  tablespoon  butter
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground nutmeg

Preparation

 

Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large Dutch oven over medium heat. Add onion to pan, and cook 5 minutes or until tender, stirring frequently. Add rice; cook for 2 minutes, stirring constantly. Stir in 1 1/2 cups Champagne; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Stir in broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat.

Stir in remaining 1/2 cup Champagne, radicchio, 1/2 cup cheese, butter, salt, pepper, and nutmeg. Let stand 5 minutes. Serve with remaining 1/2 cup cheese.

 

Nutritional Information

Calories:

234 (25% from fat)

Fat:

6.6g (sat 2.5g,mono 3g,poly 0.4g)

Protein:

7.2g

Carbohydrate:

33.1g

Fiber:

2.1g

Cholesterol:

10mg

Iron:

0.4mg

Sodium:

365mg

Calcium:

97mg

Spinach Calzone

This dish is easy to make, tastes great, and packs in a lot of calcium. Served with a salad, it’s a satisfying meal.

Yield

6 servings (serving size: 1 square and 1/4 cup sauce)

Ingredients

• 3/4  cup  1% low-fat cottage cheese
• 1/2  cup  low-fat sour cream
• 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
• 3  tablespoons  grated fresh Parmesan cheese
• 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1  (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1  teaspoon  garlic powder
• 1/4  teaspoon  freshly ground black pepper
• 1  (10-ounce) can refrigerated pizza crust
• Cooking spray
• 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
• 1/4  cup  (1 ounce) shredded reduced-fat sharp cheddar cheese
• 1 1/2  cups  bottled fat-free Italian herb pasta sauce (such as Muir Glen)

Preparation

 

Preheat oven to 425°.

Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder, and black pepper.

Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.

Bake at 425° for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce.

 

Nutritional Information

Calories:

289 (30% from fat)

Fat:

9.6g (sat 5g,mono 2.9g,poly 1.2g)

Protein:

15.7g

Carbohydrate:

35.4g

Fiber:

2.8g

Cholesterol:

24mg

Iron:

3mg

Sodium:

778mg

Calcium:

227mg

Breakfast Bruschetta with Prosciutto, Poached Eggs, and Warm Mustard Vinaigrette

Yield

Makes 4 servings

Ingredients

• 2  (1/2-inch) slices sourdough bread, cut in half
• 1  tablespoon  olive oil
• 1/2  teaspoon  finely chopped fresh rosemary leaves
• Sea salt to taste
• Freshly ground pepper to taste
• 2  teaspoons  white distilled vinegar
• 1/4  teaspoon  salt
• 4  large eggs
• 4  thin slices prosciutto or crispy bacon
• Warm Mustard Vinaigrette

Preparation

 

1. Heat a grill pan over medium-high heat, or preheat a broiler.

2. Lightly brush 1 side of each bread slice with 1 tablespoon olive oil, and sprinkle with rosemary, sea salt, and pepper; toast lightly, about 2 minutes per side. Loosely cover toast with aluminum foil to keep warm.

3. Fill a large skillet with water to within 2 inches; bring to a boil. Add vinegar and 1/4 teaspoon salt, and reduce heat to low.

4. Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Turn egg out of the bowl into skillet quickly so the egg keeps its shape when it hits water. Repeat with remaining eggs. Cook 5 minutes or until whites set and a thin translucent film forms over the yolk. (For a firmer yolk, cook about 1 minute longer.) Use a slotted spoon to gently lift eggs out of water, and place them on a paper towel to drain; cover loosely with foil to keep warm. Remove any loose whites from rim of the eggs.

5. Put a slice of bruschetta on each plate, and top with a slice of prosciutto and a poached egg. Drizzle 1 or 2 tablespoons Warm Mustard Vinaigrette over the top of each, and serve immediately.

 

Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)

Yield

Makes 4 servings

Ingredients

• 1  cup  polenta
• About 4 tbsp. butter, divided, plus more for pan
• 10  to 12 thin slices prosciutto
• 1  teaspoon  white vinegar
• 4  eggs
• Pesto Sauce

Preparation

 

1. In a 3- to 4-qt. pan over high heat, bring 3 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer gently, uncovered, stirring frequently to prevent sticking, until mixture is very thick, about 25 minutes. Stir in 2 tbsp. butter.

2. Spoon polenta into a buttered 8- to 9-in. square pan; spread in an even layer and let stand at least 10 minutes (or cool, cover, and refrigerate up to overnight). Cut polenta into 4 squares and gently remove from pan with a wide spatula.

3. Melt 2 tbsp. butter in a large frying pan over medium-high heat. Add polenta squares and cook, turning once, until crispy and lightly browned on both sides, about 10 minutes. Add more butter, if needed, to prevent sticking. Lift out to a warm platter; keep warm. Add prosciutto to pan and cook until meat is lightly browned (add more butter to pan, if needed). Remove and keep warm.

4. Fill a large, clean frying pan with about 1 1/2 in. of water. Set over medium-high heat, add vinegar, and heat until bubbles form on pan bottom, with an occasional bubble popping to the top. Break eggs into water, keeping them slightly apart. Cook until egg whites are firm but yolks are still soft, 3 to 4 minutes. Gently remove eggs with a slotted spoon.

5. Place 2 or 3 slices prosciutto on each polenta square, top each with a poached egg, then spoon pesto sauce evenly over top.

Note: Nutritional analysis is per serving.

 

Nutritional Information

Calories:

741 (56% from fat)

Protein:

26g

Fat:

46g (sat 17)

Carbohydrate:

58g

Fiber:

8.7g

Sodium:

885mg

Cholesterol:

287mg

Hot Ricotta Spinach Loaf

Yield

Makes 10 appetizer servings, or 5 sandwich servings

Ingredients

• 1  tube (10 oz., for 12-in. crust) refrigerated pizza crust dough
• 1  package (10 oz.) frozen chopped spinach, thawed
• 1  carton (8 oz.; 1 cup) ricotta cheese
• 1/2  cup  grated parmesan cheese
• 1/4  teaspoon  ground nutmeg
• 1  clove garlic, peeled and minced or pressed
• 1  tablespoon  olive oil
• 1  can (8 oz.; 1 cup) marinara sauce

Preparation

 

1. On a 12- by 15-inch baking sheet, unroll pizza crust dough.

2. Squeeze excess moisture from spinach. Mix spinach, ricotta cheese, parmesan cheese, nutmeg, and garlic.

3. Spread mixture evenly over dough.

4. Starting at a long edge of dough, roll to enclose filling. Set the loaf, seam down, on baking sheet. Brush loaf top with olive oil.

5. Bake in a 425° oven until well browned, 12 to 15 minutes. Meanwhile, stir marinara sauce in a 1- to 1 1/2-quart pan over medium heat until hot; or heat in a microwave-safe bowl in a microwave oven at full power (100%) until hot.

6. Slice loaf diagonally, making 10 equal portions. Offer 1 slice as an appetizer serving, or 2 slices as a main-dish sandwich. Spoon marinara sauce over slices to taste.

Note: Nutritional analysis is per slice.

 

 

Nutritional Information

Calories:

158 (41% from fat)

Protein:

7.9g

Fat:

7.1g (sat 2.9)

Carbohydrate:

17g

Fiber:

1.3g

Sodium:

533mg

Cholesterol:

15mg