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Goodies
for Giving
 By Sarah Reynolds Simply delicious (and deliciously simple), these food gifts are perfect
for anyone on your list. Tropical Biscotti
Prep time: 45 minutes
Cooking time:
about 1 hour
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 large
eggs
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon almond extract
1 teaspoon vanilla
extract
1 cup salted macadamia nuts, coarsely chopped
3/4 cup sweetened shredded coconut
3/4 cup dried cranberries
1/2 cup chopped dried mango
3 Tablespoon finely chopped crystallized ginger
1. Heat oven
to 325 degrees F. Grease 2 large cookie sheets.
2. In a medium bowl, mix flour, baking powder,
and salt.
3. In a large bowl, with a mixer at medium speed, beat eggs and sugar 1 minute. Add
butter, almond extract, and vanilla extract; beat until blended. Reduce mixer speed to low and gradually add flour mixture,
beating just until blended. With a spoon, stir in macadamia nuts, coconut, cranberries, mango, and crystallized ginger.
4. Divide dough into 3 equal pieces. On 1 cookie sheet, shape 2 pieces dough into 12x2-inch logs,
3 inches apart. Repeat with remaining piece of dough on second cookie sheet.
5. Bake 28 to 30
minutes, or until firm, rotating cookie sheets halfway through baking. Cool on sheets on wire racks 30 minutes.
6.
Reduce oven temperature to 275 degrees F. Place logs on cutting board and with a serrated knife, cut logs crosswise on a sharp
diagonal into 1/2-inch-thick slices. Place slices upright, 1/2 inch apart on cookie sheets.
7.
Bake 30 minutes to dry cookies, rotating cookie sheets once. Cool completely.
Makes about 40 biscotti.
Each serving: 128 cal, 6 g fat, 2 g protein, 18 g carb
3 Stress-Free Suppers
 By Frank P. Melodia Pecan-Crusted Chicken With Maple-Squash Mash
Prep
time: 18 minutes
Cooking time: 30 minutes
1 (2 1/2-lb) butternut squash, peeled,
seeded, and cut into 1-inch chunks
2 Tablespoon canola oil
3/4 cup pecans
1 slice white or whole-wheat bread,
torn up
1 Tablespoon fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Whites from
2 large eggs
2 Tablespoon cornstarch
3 Tablespoon maple syrup
1 Tablespoon unsalted butter
4 boneless,
skinless chicken breast halves (about 5 oz each)
Prepared horseradish sauce
1. Preheat oven
to 450 degrees F. Toss butternut squash with 1/2 Tablespoon of the oil in a shallow roasting pan. Roast 22 minutes, tossing
several times, until lightly browned.
2. Meanwhile, pulse pecans, bread, thyme, 1/4 teaspoon
of the salt, and cayenne in a food processor until nuts are finely ground. Transfer to a sheet of waxed paper. In a small
bowl, whisk egg whites and cornstarch.
3. When squash is tender, transfer to a medium bowl and
mash with maple syrup, butter, and the remaining 1/2 teaspoon salt, until fairly smooth; cover with foil. Keep oven on.
4. Dip chicken breasts first in egg-white mixture, then in pecan crumbs to coat. Heat the remaining
1 1/2 Tablespoon oil in a large ovenproof nonstick skillet over medium-high heat; add chicken and brown 2 minutes per side,
or until lightly browned. Place skillet in oven and roast 5 minutes, until cooked through and golden.
5.
Spoon Maple-Squash Mash onto plates; top with chicken. Serve with horseradish sauce.
Makes 4 servings.
Each serving: 571 calories, 28 grams fat, 35 grams protein, 48 grams carbohydrate
Steak Diane With Roasted Sage Potatoes
Prep time: 15 minutes
Cooking
time: 25 minutes
1 lb fingerling potatoes or baby Yukon Gold potatoes, quartered lengthwise
2 Tablespoon
extra-virgin olive oil
16 fresh sage leaves
1/2 teaspoon kosher salt
1 (14 1/2-oz) can reduced-sodium beef
broth
1 Tablespoon grainy Dijon mustard
2 (14-oz) boneless rib eye steaks
1 Tablespoon reduced-sodium soy sauce
1 Tablespoon unsalted butter
1 large shallot (3 Tablespoon), minced
2 Tablespoon chopped parsley
1/2 teaspoon
each lemon juice and Worcestershire sauce
1. Heat oven to 450 degrees F. Toss potatoes
with 1/2 Tablespoon of the oil, sage leaves, and salt in a shallow roasting pan. Roast 22 to 25 minutes, tossing occasionally,
until crisp and golden.
2. Meanwhile, boil beef broth in a small saucepan 10 to 12 minutes, until
broth is reduced to 1/2 cup; stir in Dijon mustard; reserve.
3. Trim steaks, removing large pieces
of fat and any gristle. Cut each steak in half. Flatten between plastic wrap to an even 1/4-inch thickness. Rub steak with
soy sauce and 1/2 Tablespoon of the oil.
4. Heat the remaining 1 Tablespoon oil in a large nonstick
skillet over high heat; add butter, swirling pan to coat. Add 2 pieces of steak; sear 1 minute per side for medium rare. Remove
to a platter; loosely cover to keep warm. Repeat with the remaining 2 pieces of steak; add to platter.
5.
Add shallot to drippings in skillet and sauté 30 seconds. Pour in reserved broth mixture, parsley, lemon juice,
and Worcestershire sauce. Return steaks to skillet just to coat in sauce. Serve immediately with roasted potatoes, spooning
sauce over steaks.
Makes 4 servings.
Each serving: 459 calories, 23 grams fat, 38 grams protein, 22 grams
carbohydrate
 Sausage-and-Zucchini Skillet Lasagna
Prep time: 20 minutes
Cooking
time: 42 minutes
3/4 lb Italian pork sausage, casings removed
2 (8-oz) zucchini, quartered lengthwise
and sliced
1 Tablespoon olive oil
1 lb part-skim ricotta cheese
White from 1 large egg
8 oz fresh mozzarella
cheese, diced
1/2 cup grated Parmesan cheese
1/4 teaspoon each kosher salt and freshly ground pepper
3 cups jarred tomato sauce
8 no-boil lasagna noodles
1/3 cup fresh basil leaves, torn
1. Heat
oven to 400 degrees F.
2. Sauté sausage and zucchini in oil in a large nonstick skillet
over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender. Remove skillet from heat; cool slightly.
3. Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread
3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick. Top with 2 noodles,
long sides touching. Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles. Assemble 2 more
layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3
of the basil leaves, ending top layer with the last 2 noodles.
4. Spread the remaining 3/4 cup
sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil. Bake 35 minutes. Let rest 10 minutes
before cutting into wedges.
Makes 6 servings.
Each serving: 535 calories, 29 grams fat, 29 grams protein,
40 grams carbohydrate
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