coconut biscotti

preheat oven to 325
position rack in middle of oven
1/2c butter, room temp
3/4c sugar (can use less, I used 1/4 by mistake)
2 eggs
1/3c milk
2tb coconut amaretto or milk and 1/4tsp almond extract

1/3c coconut flour
1-2/3c unbleached flour
1/2c shredded coconut
1-1/2tsp baking powder
1/4tsp ground nutmeg
1/4tsp salt

2/3c chopped nuts (macademia, almond, whatever)
also - some chopped macapuno* or/and dried apricots (didn't have either but want to try next time)
cream butter and sugar until light + fluffy
beat in eggs and other wet ingredients

measure dry ingredients in 4c pyrex measuring cup, mix
add to mixing bowl, mix until blended

treat large cookie sheet with Pam
shape dough into two logs 1/2" high, at least 2" apart
bake (middle rack) 25 min or until lightly browned
transfer from sheet to rack (cut in 1/2 if easier)
let cool 5 min
using serrated knife, cut about 1/2" width slices
lay slices flat on sheet
return to oven for 10 min, turning them over once
let cool on rack

store in tightly covered container

*macapuno is baby coconut, sold in jars at asian markets

adapted from Biscotti by Lou Seibert Pappas (amz aff)


gringa albondegas

Makes about 10 servings

I freeze the leftovers in pint size containers, 5 balls in each

This is a combination of various recipes, mostly this one from the Simply Recipes blog.
I reduced the fat by eliminating sauteeing the onion + garlic in oil before adding the stock... start that way if you wish! My version is also doubled on the meatballs on typical proportions.

Use a large stock pot for cooking and large mixing bowl for mixing meatballs

3 quarts of chicken or veg stock
1 large onion, chopped
2-3 cloves garlic, minced
1 15oz can chopped tomatoes or 2 10oz cans Ro-tel
2 large carrots, sliced

2/3c raw bulgar (or rice)
2 lbs lean ground beef (I use 94/6)
1/2c chopped fresh mint leaves
1/2c chopped fresh parsley or cilantro
2 raw eggs
dash of cayenne

More vegs:
2 med potatoes, chopped
1 tsp dried oregano
2-3 summer squash (zucchini, yellow, calabacita, etc), sliced
whatever else suits your fancy
1/2c chopped fresh cilantro


Put bulgar into 4c pyrex measuring cup. Pour boiling water over to 1-1/3 line. Let fluff up. (If using rice, you can skip this)

Put broth items in large stockpot. Bring to boil and reduce heat to simmer.

While that is cooking, prepare meatballs. Mix everything thoroughly.

Form mixture into 1" (walnut size) balls. Drop into broth one at a time as they are formed. Stir to evenly distribute them.

Add potatoes + oregano. Cover and let simmer for at least 30 min. Add remaining items near end of cooking time so they don't get mushy.

When serving, garnish with more fresh cilantro if you have the energy to chop more. A squeeze of fresh lime is nice too.