Parmesan, Almond, and Rosemary Biscotti

Parmesan, almond, and rosemary biscotti
Parmesan, almond, and rosemary biscotti
Savory, sweet, salty: this biscotti has it all!

We like to put together small little snacks for a crowd, as long as it isn’t too many people nor too many snacks, as then it becomes overwhelming. So, roughly once a month, we put together a few items for the church social/coffee hour. It gives us the opportunity to try out a few new recipes, figuring that we might get some feedback about how they turned out. This past Sunday, we made a couple of kinds of biscotti — appropriate for coffee hour — and a few other things.

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Savory Whole-Grain Nuggets

Savory whole-grain nuggets
Savory whole-grain nuggets
It looks like a classic Italian dish, but it has a twist.

Or perhaps we should title this, “How we used some leftover brown rice?” While both titles are accurate, the latter really reflects how this came about. On most Sundays, we cook up a batch of (normally dried) beans and a cup of rice for a simple lunch, which so happens to be one of our favorite meals, and we often have enough left over for another lunch later in the week. This past week, we used canned beans — we were out of dried beans — so we had leftover rice, but no leftover beans. Savory Whole-Grain Nuggets to the rescue.

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Tomatillo Ketchup

tomatillo ketchup
tomatillo ketchup
Making ketchup isn’t hard. And, it’s the best use for tomatillos that we’ve found.

We have a hard time liking tomatillos. They have that slightly sour taste, and, while we don’t mind the salsas we’ve made in the past, they just don’t stand out as something we truly enjoy. This past week as we headed down to pick up our food share, we thought of making ketchup from tomatillos. Why not? Making ketchup is pretty easy; we’ve made it from both canned tomatoes and green tomatoes in the past. Why not tomatillos?

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Pesto Vinaigrette Salad Dressing

salad with pesto vinaigrette
salad with pesto vinaigrette
Sometimes you want a bold salad dressing!

With all that basil we picked up last week, we made a batch of pesto. We love it: it tastes great, it’s easy to make, and it uses a lot of basil, all in one whack. That also means that we have to find ways to use the pesto, which fortunately is pretty easy. We often have it as a spread for sandwiches, or sometimes tossed with pasta, but this time we thought we’d make up a quick vinaigrette dressing for salad.

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Sweet Potato and Macadamia Nut Ice Cream

sweet potato ice cream
sweet potato ice cream
If you have cookies, you can make ice cream sandwiches.

Ice cream made with sweet potatoes? Who would think up such a thing? As soon as we saw it in Mashed, by Holly Herrick, we knew that this was something we just had to try. After all, with this recipe you can eat your ice cream and call it vegetables!

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Shaping Scarpinocc

scarpinocc
scarpinocc
A cool new pasta shape for you to try!

It’s been a while since we showed you how to shape a type of pasta, so we thought that we’d cover making scarpinocc. It’s a filled pasta — the original recipe we saw called for tallagio cheese and black pepper — similar to the caramelle we’ve made in the past, but a little easier. Our filling was a simple goat cheese and pumpkin filling that we mixed up quickly in a food processor: about a cup of drained pumpkin, 6 ounces of fresh goat cheese, a couple of eggs, basil, nutmeg, and salt and pepper to taste. Feel free to use a filling that you like.

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Pistachio Ameretti

pistachio ameretti
pistachio ameretti
Sorry we didn’t get a final photo; we had to run.

As regular readers know, we make small treats to bring down to our Monday evening walk on the nights we volunteer. It gives us the chance to try new recipes and see how the other volunteers like them. But, we often feel badly because there are a few people who don’t eat anything with gluten, and almost everything we make involves flour. Now, we could get gluten-free all-purpose flour, but we prefer finding recipes that are naturally gluten-free, at least when we can. So, when we saw this recipe in Ciao Biscotti, by Domenica Marchetti, we figured we’d give it a whirl.

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