Rhubarb Sauce II
"Serve warm over vanilla ice cream or serve on the side with Rhubarb Muffins found on breadrecipe.com."
Ingredients
• 2 tablespoons unsalted butter
• 4 cups thinly sliced rhubarb
• 1/2 cup white sugar
Directions
1. In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
- can delete the butter
- add strawberries next time.
- also substituted a cup of cranberries for the rhubard and added a splash of vanilla at the end of cooking.
Fresh Rhubarb Pie
Fresh Rhubarb Pie
Original Recipe Yield 1 pie
Ingredients
• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Original Recipe Yield 1 pie
Ingredients
• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Clean Eating Almond-Milk Rice Pudding
Serves 6
4 C original unsweetened almond milk
2 C cooked brown jasmine rice
3 4-inch pieces orange peel, no white pith ( about 1/4 whole orange)
1 t pure vanilla extract
pinch of sea salt
2 T pure maple syrup, divided
3 T unsalted almonds, sliced and toasted, divided
6 unsweetened dried apricots, thinly sliced ( about 1/4 C) divided
In a saucepan set over medium-low heat, add milk, rice orange peel, vanilla and salt and stir to combine. Cook, stirring occasionally, for about 30 min. At this point, rice mixture will begin to thicken and will need more frequent stirring. Continue to cook and stir until rice becomes very tender and mixture is about the thickness of custard, about 15 minutes more. Remove rice mixture from heat and let stand 5 minutes, mixture will continue to thicken as it cools. Divide rice mixture between 6 bowls and drizzle each with 1 t maple syrup. Garnish w/ 1 1/2 t almonds and 2 t apricots.
* toast your own almonds by adding to a dry pan set on stove over medium heat. Stir often until fragrant and golden brown, about 4 to 5 min.
*can substitute any dried fruit for apricots and any nut or crunchy ingredient for the almonds
*may substitute nutmeg for orange strips
4 C original unsweetened almond milk
2 C cooked brown jasmine rice
3 4-inch pieces orange peel, no white pith ( about 1/4 whole orange)
1 t pure vanilla extract
pinch of sea salt
2 T pure maple syrup, divided
3 T unsalted almonds, sliced and toasted, divided
6 unsweetened dried apricots, thinly sliced ( about 1/4 C) divided
In a saucepan set over medium-low heat, add milk, rice orange peel, vanilla and salt and stir to combine. Cook, stirring occasionally, for about 30 min. At this point, rice mixture will begin to thicken and will need more frequent stirring. Continue to cook and stir until rice becomes very tender and mixture is about the thickness of custard, about 15 minutes more. Remove rice mixture from heat and let stand 5 minutes, mixture will continue to thicken as it cools. Divide rice mixture between 6 bowls and drizzle each with 1 t maple syrup. Garnish w/ 1 1/2 t almonds and 2 t apricots.
* toast your own almonds by adding to a dry pan set on stove over medium heat. Stir often until fragrant and golden brown, about 4 to 5 min.
*can substitute any dried fruit for apricots and any nut or crunchy ingredient for the almonds
*may substitute nutmeg for orange strips
Clean Eating Minnestrone Soup
2 T olive oil
2 med carrots, peeled, cut into 1/4 in. dice ( 1 cup )
1 cup fennel (anise) cut into 1/4 diced
1 c red onion, diced
2 large cloves garlic, finely chopped
2 bay leaves
2 t fresh thyme leaves, chopped
1/4 t fennel seeds, crushed
1 1/2 c cooked cannellini beans, drained
2 c fresh plum tomatoes, peeled, seeded, and diced
sea salt and fresh ground black pepper to taste
1 c fresh spinach, cut chiffonade
3 T basil, thinly sliced
2 oz. cheese, finely grated - optional
In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes. Add 6 cups water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 min. Remove bay leaves and season with salt and pepper. Stir spinach and basil into soup just before serving in warm bowls. Garnish each with 1T cheese, if desired.
2 med carrots, peeled, cut into 1/4 in. dice ( 1 cup )
1 cup fennel (anise) cut into 1/4 diced
1 c red onion, diced
2 large cloves garlic, finely chopped
2 bay leaves
2 t fresh thyme leaves, chopped
1/4 t fennel seeds, crushed
1 1/2 c cooked cannellini beans, drained
2 c fresh plum tomatoes, peeled, seeded, and diced
sea salt and fresh ground black pepper to taste
1 c fresh spinach, cut chiffonade
3 T basil, thinly sliced
2 oz. cheese, finely grated - optional
In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes. Add 6 cups water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 min. Remove bay leaves and season with salt and pepper. Stir spinach and basil into soup just before serving in warm bowls. Garnish each with 1T cheese, if desired.
Crock Pot Apple Butter
CROCK POT APPLE BUTTER
10 c. cooked (don't add water), blended Jonathan apples (approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
2 tsp. cinnamon
Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.
10 c. cooked (don't add water), blended Jonathan apples (approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
2 tsp. cinnamon
Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.
Cilantro Pesto
4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil
Guacamole
Guacamole
Ingredients
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced - 3 t lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Ingredients
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced - 3 t lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Subscribe to:
Posts (Atom)
Posts
