Rhubarb Infatuation

I'm not sure why I've developed such an infatuation with rhubarb this summer, but I've just got to have it!  By have it, I mean grow it myself to be able to use throughout the summer.  When I was growing up my mom had a few plants in her garden (she still does) and I used to love helping her cut it and cut it up to either stew or make into pies.  I've been trying to track down a plant for a good price, and man are they expensive!  So thankfully a friend of mine was gracious enough to dig me up a couple of roots from her garden.  Not sure if they transplanted well, as they are slightly slumped over, but we'll see.  If not, I may just suck it up and buy a plant at one of the local garden centers.  I had a bag of already cut up rhubarb in the freezer from last summer, cut from my father-in-law's garden, so I pulled it out this past weekend to make up a dessert for our long weekend barbecue with friends.  I decided to make rhubarb crisp, and the way it turned out was fantastic!  Not too sweet on the inside, and crispy granola-like on top!  Hope you enjoy it as much as we did!

Rhubarb Crisp

Ingredients:

3/4 cup sugar *

3 tbsp corn starch *

5 cups sliced rhubarb (fresh or frozen and thawed)

1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour

Directions:

1. In a large bowl, combine sugar, cornstarch (or powdered sugar, see note below) and rhubarb and toss to coat. 

2. Pour into an 8-in. square baking dish.

3. In a small bowl, combine the oats, brown sugar, butter, and flour until the mixture resembles coarse crumbs. 

4. Sprinkle over fruit. 

5. Bake at 350° for 45 minutes or until bubbly and fruit is tender.

Enjoy!

* I ran out of sugar, so I used 1 cup powdered/icing sugar which is a ready mixed combination of sugar and cornstarch.

Heaven in a bowl

While perusing the internet the other day, of which I can't remember if it was on Pinterest or just various food blogs, I came across a recipe for chocolate peanut butter oatmeal. I couldn't think of anything that would taste better! It looked so awesome! So when I was trying to think of what to eat for breakfast yesterday morning, I thought I'd give it a try. Of course I couldn't remember where I'd seen the recipe, and had not pinned it or saved it to my favourites, so I just came up with something on my own. It turned out fantastic! And of course the kids loved it too, seeing as they come by their chocoholic-ism and peanut butter honestly.

Chocolate Peanut Butter Oatmeal

Ingredients:

1 1/3 cups water

2/3 cup quick oats

2 tbsp cocoa powder

2-3 tbsp smooth peanut butter

1/2 tsp cinnamon (optional)

sweetener to taste (optional)

Directions:

1. Combine water, oats, cocoa powder, cinnamon and sweetener (if using) in a microwavable bowl and cook for one minute.  Stir then cook for another minute until thickened.

2. Stir in peanut butter, and enjoy!

Serves 2

3rd Time's a Charm!

Well, attempt #3 at granola bars, and finally success!  I decided to give it one more valiant effort, and my hard work paid off!  Well, not really hard work, as I opted for the no-bake bars this time around.  And I'm glad I did!  After my two first attempts went south, I went back to Pinterest and found a recipe for no-bake bars, of the Clif bar variety.  As per usual, I made some slight modifications for what I had in the pantry.  They got me a high-5 from Mark when they were done.  I'm sure they won't last long in this house!

Homemade No-Bake Clif Bars

 

Ingredients:

1 1/4 cups Rice Krispies Brown Rice cereal (new and gluten-free)

1 cup quick oats

2 tbsp ground flaxseed meal

1/4 cup Craisins (dried cranberries)

1/8 cup chopped slivered almonds

1/8 cup shredded sweetened coconut

1/3 cup honey

1/2 cup almond butter

1 tsp vanilla extract

 

Directions:

1.  Combine cereal, oats, flaxseed meal, Craisins, almonds and coconut in a large bowl.

2.  Combine the honey and almond butter in a microwaveable bowl and heat for 30-60 seconds until melted, then stir in the vanilla.

3.  Pour the wet mixture over the dry mixture and stir until coated, with a wooden spoon.  Feel free to use your hands for this step too to ensure everything is well blended.

4.  Using a piece of wax paper, firmly press the mixture into a bar pan or 8x8 square pan (I used the Pampered Chef medium bar pan, pushing it to one end).  

5.  Cool in refrigerator for at least 30 minutes then cut into 12 squares.

6.  Wrap tightly in plastic wrap and store in the fridge, if they last that long!

Now feel free to substitute your favourite dried fruit for the Craisins, and peanut butter for the almond butter.  The Enlightened Cooking blog, from which this recipe originates, lists some other varieties of ingredients you can use for these bars.  Next time I may try the peanut butter ones!  Use whatever your taste-buds desire!

Per Serving
Calories: 154
Carbs: 20
Fat: 7
Protein: 4
Sodium: 19
Sugar: 10
(www.myfitnesspal.com)

Fiesta time!

After spending 4 years in Oklahoma City, Tex-Mex became a regular part of our diets. Not that we didn't like it before, but when it's one of the regional dishes, you tend to eat it more than before. Fresh salsa, or pico de gallo, is my favourite. I would honestly eat it every day. I enjoy mixing it with avocado and serving it over eggs (huevos rancheros). Finding a perfect salsa has been a challenge for me. I was able to get a great one at Sam's Club in Oklahoma, but haven't found one I really enjoy up here in Saguenay yet. So while I was shopping the other day I picked up some roma tomatoes, onion, and hot peppers and set to work today to make my own. Now I'm not a huge onion fan, and crunchy peppers in salsa weird me out. So I sauteed my onions and peppers first before putting them through the food processor with the tomatoes. I didn't follow a recipe at all for this, but it turned out fantastic! Very, very HOT, but that's the way we like it. Modify for your desired heat by cutting back on the peppers.  So here is what I threw together.

Fresh Salsa

Ingredients:

6 Roma tomatoes

1 pint sweet grape tomatoes

1 jalapeno pepper, seeded

1 cayenne pepper, seeded

1 cherry pepper, seeded

3 Serrano peppers, seeded

1/2 onion

1 1/2 tsp sea salt

1 tbsp lime juice

1/2 tsp cumin

1/2 tsp coriander

Directions:

1.  Chop peppers and onion in food processor (for ease, or by hand if you don't have a processor) and then saute in 1 tbsp EVOO until soft.

2.  Core Roma tomatoes and combine with grape tomatoes and sauteed onions and peppers in food processor bowl.

3.  Add salt, lime juice, cumin and coriander and pulse until desired chunkiness achieved.

4.  Serve with chips or crackers, or how ever you please!

* Be careful when cutting the peppers and onions!  You will start to cry, and if not wearing gloves, you will burn your skin!  Take it from me.  I speak from experience.  Next time I will wear gloves for the peppers.  The tearing up from the onions, well that's unavoidable I think!