Biscotti - Not the sweet type

Having biscotti with an espresso is a common occurrence these days. But do you know how to make them? I will take you through the delightful and easy recipe for biscotti, but this will be for a savory, not the sweet type.
Biscotti are the crunchy twice baked, cookie like slices that you dip into your espresso, cappuccino or if you choose sweet desert wine.

It’s not a mystery as to how biscotti get their crunch. They are baked twice, and it’s the second baking that really establishes their crunchiness and character. They are a little more complicated than cookies, and the dough is easy to put together with many options at your disposal.

Regardless of flavor, the method of making them remains the same. You prepare and form the dough into a log and bake it until its firm to the touch.
Allow it to cool and slice it on the bias (at an angle) and bake them again a second time. Make sure you flip them after about 12-15 minutes to make sure both sides are properly toasted

2 eggs – lightly beaten
1 cup grated cheddar or any other cheese
1 cup plus 2 tablespoons all-purpose flour, more as needed
½ tsp baking powder
½ tsp salt
¼ tsp pepper, or to taste

Preheat oven to 350° F.

Line a baking sheet with parchment or aluminum paper
Place the eggs and cheese in a food processor and process until they come together in a thick ball, about a minute or so

Now add the flour, baking powder, salt and pepper, pulse three to four times, just to bring the ingredients together. You don’t want to overwork the gluten in the flour

Place the dough on to a lightly floured surface and very gently knead it until it holds together, it may be somewhat crumbly at first

Shape the dough into an 8” to 10” log
Transfer to the prepared baking sheet and gently flatten

Bake until the log begins to color and is firm to the touch, about 25 minutes

Allow to cool for about 10 minutes, and cut on the bias (at an angle) into ½ inch slices

Now lay the biscotti flat on the baking sheet and bake until toasted, about 15 minutes at which point you turn and toast the other side for another 10 to 12 minutes

Allow to cool completely, and serve.

Having just spent two weeks in Greece, when I had just got used to their eating hours, we returned.
That the Greeks eat extremely fresh fruits and vegetables goes without saying. That they also eat very little meat is a wonderful help to any diet, especially for people like me, diabetics. Since everything is within walking distance, that helps take care of the exercise problem.
Here is a simple example of a very satisfying evening meal when accompanied by a nice salad, that is at 10:00 PM.

Teresa’s Zucchini Pie without Phyllo

1 cup Milk
1 cup Yogurt
2 Eggs
3-4 medium zucchini, chopped finely in food processor
Pinch of salt (the Feta cheese will compensate for salt)
A grinding or two of pepper
2 cups All-purpose flour
½ cup feta, well crumbled

Pre heat oven to 400° F
Oil a sheet-pan well
In a bowl place milk, yogurt, eggs (lightly beaten), zucchini (which drain well of all moisture) add salt and pepper and flour and mix with your hands (do not over mix).
Spread contents on the sheet-pan and spread the feta on top.
Bake for about 35 minutes or until the sides start to brown.
Cut into squares and serve hot or at room temperature.

A Salad for Dieters and Diabetics

I love Caesar Salad but Caesar Salad does not love me; it’s a high calorie salad and people with diabetes must watch what they eat on a daily basis.

Does Caesar Salad need a makeover for us diabetics, you bet. Most people don’t realize that diabetics have got to watch all aspects of a meal, for this reason we are always on a diet or at least watch what we eat.
Let’s start with the croutons; make them yourself with whole wheat bread and spray the oil instead or drowning them in oil and avoid the supermarket type which have lots of chemicals, etc.
The egg yolk has to go. Trials to replace it brought me to a combo of light mayonnaise and Greek yogurt (1 part to 2 parts) (just like the tuna salad I make), you will not taste the yogurt, to keep the dressing creamy and do away with some of the guilt.

The preparation time will be about 25 minutes and you will need;

2 ounces whole wheat bread (2 slices, crust removed)
1 garlic clove; cut in half
1 tablespoons olive oil – placed in a sprayer
1 tablespoons light mayonnaise
2 tablespoons Greek Yogurt
1 tablespoon grated Parmigiano Reggiano
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste – sold in tubes
Black pepper
Hearts of romaine lettuce, torn into bite size pieces

Preheat the oven to 400° F

If you have purchased a loaf of whole wheat cut the bread into ½ inch thick slices.
Rub each bread slice, on both sides, with the cut sides of garlic.
Cut bread into ½ inch cubes and place in baking pan and spray with the oil

Bake 10 minutes or until they reach golden brown and are crisp; and allow to cool before tossing in the salad.

While the croutons are baking, in large salad bowl, using a wire whisk – whisk the mayonnaise, yogurt, Parmigiano, lemon juice, olive oil, anchovy paste, and black pepper.

Add the lettuce and croutons to the dressing in the bowl and toss to coat and serve.