Rhubarb Recipes

The Rhubarb is overflowing in my garden, and I am giving it away once again!

Here are a few recipes you might enjoy:

Rosy Red Rhubarb Cake

1/2 cup shortening

2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup brown sugar

1 egg, slightly beaten

3/4 cups milk

6 cups finely diced rhubarb

1 -3 oz pkg strawberry or raspberry gelatin (jello)

6 Tbs butter

1 1/2 cups sugar

1/2 cup flour

1. Combine shortening into sifted flour, baking power, salt and brown sugar, the same as for pie crust.

2. Add milk and egg; milk thoroughly.

3. Spread mixture in bottom of greased 9x13 baking dish. Mixture will be moist and spongy.

4. Top with diced rhubarb. Sprinkle gelatin powder over all.

5. Mix butter with sugar and flour, as for pie crust. Sprinkle over rhubarb.

Bake in preheated 350 degree oven for 50 minutes, or until done.

7. Serve with dollop of whipped cream or ice cream if desired.

Rhubarb Cobbler

Cobbler Dough:

1 cup flour

2 Tbs sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup butter

1/4 cup milk

1 egg

Combine flour, sugar, baking powder and salt.  Add butter and blend with a fork or pastry blender, until texture of cornmeal. Add milk and egg; stir just until moistened.

Filling:

1 cup sugar

t Tbs cornstarch

4 cups 1-inch sliced rhubarb

1 Tbs water

2 Tbs butter

1/2 tsp cinnamon

Heat oven to 400 degrees. Mix sugar and cornstarch; add rhubarb and water. Bring to a boil; cook, stirring constantly until rhubarb is tender. Pour into 8-inch square baking dish. Dot with butter; sprinkle with cinnamon. Drop cobbler dough by spoonfuls onto hot fruit filling. Bake 20 minutes.

Rhubarb Crunch 

1 cup flour

3/4 cups oats

1 cup brown sugar

1/2 cup butter, melted

1 tsp cinnamon

4 cups diced rhubarb

1 cup sugar

2 tbs cornstarch

1 tsp vanilla

Combine flour, oats, brown sugar, butter and cinnamon; place 1/2 in bottom of greased 9x9 pan. Add rhubarb. Combine sugar, cornstarch, 1 cup water and vanilla; microwave on high for 4 minutes. Stir after 2 minutes. Pour over rhubarb. Cover with remaining crumb mixture. Bake at 350 degrees for 1 hour.

Rhubarb Custard Pie

Mix 1 1/2 cups sugar, 1/4 cups flour, 1/4 tsp ground nutmeg, and dash of salt. Add to 3 beaten eggs, beat until smooth. Stir in 4 cups 1-inch sliced rhubarb. Prepare pastry for 9" lattice pie. Chill. Line 9" pie pan with pastry. Fill with rhubarb mixture. Dot with 2 Tbs butter. Adjust lattice top; seal edges of pie crust. Bake at 400 degrees for 50 minutes.

Ginger Rice

This rice goes perfectly with the Barbecued Lemon Chicken and is very easy to make:

Ginger Rice

2 cups chicken stock
1 Tb butter
1/2 tsp salt
2 tsp vegetable oil
1/4 cup carrots, diced
1/4 cup green onion, chopped
2 cloves garlic, minced
1 Tb fresh ginger, minced
2 Tb spy sauce
1 tsp ground coriander

In a medium saucepan, boil chicken stock, butter and salt.  Stir in rice, cover, reduce heat and simmer 20-25 minutes (I did this part in a ricemaker). Meanwhile, heat oil in a small skillet over medium heat and sauté 2 minutes.  Add green onion, garlic and ginger.  Sauté 3 more minutes.  Set aside.  When rice is cooked, stir in carrot/onion mixture, soy sauce and coriander.  Serve hot.

This recipe comes out of Simply Classic, put out by the Junior League of Seattle.  It is one of our favorite cook books, so far having no recipe that we have not found absolutely delicious.  Our Costco stores in the PNW carry it, plus another one called Celebrate the Rain, which is equally as great.

Barbequed Lemon Chicken

Darrell BBQ'd up some Lemon Chicken that he saw prepared on America's Test Kitchen:

First remove the backbone from two plump fryers by cutting along both sides of the bone with some chicken shears.  Splay them open and smash them with the palm of your hands.  Then place some sort of plastic or grocery vegetable bag over them and continue to pound with a mallet until they lay fairly flat.

Zest 2 lemons and set aside. Cut them in half and juice them.  To that juice add 1 tsp salt, the lemon zest and lots of fresh rosemary.  Mix well.


Loosen the skin on the chickens by carefully sliding your finger underneath it.  Slather the lemon/herb mixture underneath the skins on both birds.

Cut 5 more lemons into halves.

Turn the BBQ on low at one end, and high at the other end.  Place the lemon halves onto the high end of the grill for about 5 minutes, remove and set aside.  Meanwhile, place the fryers on the low end with their legs pointed towards the high end .  Close the lid of the grill, turning the fryers every 20 minutes until thermometer inserted into the thickest part of the thigh reaches 160 degrees.

Make a garlic paste by chopping up several garlic cloves with 1/2 tsp salt.  Mash it together with the flat blade of a knife.

While the chicken is grilling, squeeze the finished lemons to make 1/3 of a cup.  Add 2 Tb chopped fresh parsley, 1/2 cup extra virgin olive oil and the garlic paste.  Whisk together and in a small skillet of saucepan, bring to a boil, then simmer until slightly thickened.

When chicken is done, remove from the grill and cut into quarters to serve.  Spoon the lemon sauce over the chicken............

.........and enjoy!

Chocolate Kahlua Mousse

This mousse receipe has long been a favorite of ours.  It is one we have made since the 1970's, when the wife of my father once served it to us on a visit to see them. Someone has requested it, so I am putting it here, though I have no photo to share along with it. It is the perfect dessert to serve on Valentine's Day !

Chocolate Kahlua Mousse

6 oz. sweet chocolate, melted

2 Tbs Kahlua

3 Tbs orange juice

2 whole eggs

2 additional egg yolks

1/4 cup sugar

1 tsp vania

1 cup cream, whipped

Melt chocolate with Kahlua and orange juice.  Mix all ingredients together (except cream) in blender or food processor for 1 minute.  Fold in whipped cream.  Pour into dessert bowls  or glasses.  Chill. Garnish with mint leaves, or a dap of whipped cream if desired.  Serves 6-8.

Stuffed Chicken Breasts

Darrell watched a chef on TV make these very savory stuffed chicken breasts.  He jotted down a few notes afterwards, and now months later he finally made them.  SO this recipe may seem a bit 'loose' but they really are worth the effort to make!

Stuffed Chicken Breasts

2 boneless Chicken Breasts

Fresh Spinach

1/2 cup Blue Cheese

1/2 cup Ricotta Cheese

3 slices bacon, chopped

Olive oil

Salt and Pepper

Sauce:

3/4 cup White Wine

1 1/2 Tbs. Dijon Mustard

1 Tbs Honey

3/4 cup Chicken Broth

Steam 2 handfuls of fresh spinach; drain. Cook bacon pieces in large skillet. In bowl stir together bacon, spinach and cheeses. 

 Flatten the breasts and sprinkle salt and pepper on each side.  Spread the cheese filling on the flattened breasts and roll them up, holding them together with toothpicks.

Brown the breasts in the skillet that still has the bacon renderings in it. You may use either olive oil or butter instead of bacon fat, or a mixture of two of these. Brown all sides.

While chicken is browning mix the sauce together in a saucepan and bring to a boil.  After chicken is finished browning, pour the sauce over the breasts, cover skillet and simmer for 15-20 minutes. 

Serve whole, or slice the breasts into 1 inch slices.

Bacon, Egg & Spinach Squares

This easy recipe that we tried out this week comes from Hans, a co-worker of Darrell's.  It is quick, easy to make and tastes great!

Bacon, Egg & Spinach Squares

6 eggs, beaten

1 cup cottage cheese

3/4 lb grated cheddar cheese

1 cup cooked, chopped spinach, well-drained

Mix all ingredients in a greased 8" square baking dish. Add bacon bits or cooked, crumbled bacon to mixture to desired taste.

Bake at 350 degrees for about 45 minutes, or until eggs are firm.

Candy Cane Brownie Trifle

Over Thanksgiving, my niece, Molly, whipped up this incredibly delicious dessert! 

First, make up a batch of brownies, from a box or homemade, as well as this rich, decadent chocolate sauce (recipe posted at the conclusion of the blog).  Crush your candy canes as well.  Whip the cream.

Layering the ingredients

 Pouring  the yummy chocolate sauce over the layers

 Peppermint whipped cream

Sprinkling on the crushed candy canes 

Dig in and take a bit!!!  Such a taste sensory delight!

Micah couldn't wait to try it out :-}

Molly with her amazing dessert!

Candy Cane Brownie Trifle

Serves 16

1 19-20 oz brownie mix

1 recipe chocolate sauce

2 cups whipping cream

1/4 cup powdered sugar

1/2 tsp peppermint extract

1-2 drops red food coloring

1 cup crushed candy canes

Chocolate Sauce

6 oz semisweet chocolate, chopped

3 Tbsp butter

1 1/4 cup 1/2 & 1/2

3/4 cup sugar

3 Tbsp corn syrup

1/4 tsp peppermint extract

Prepare and bake brownies according to package instructions.  Cool completely. Cut into bite-sized chunks and set aside.

For whipping cream, in chilled bowl combine whipping cream, powdered sugar, peppermint extract and food coloring. Beat with chilled beaters on medium speed until soft peaks form.

For chocolate sauce, in medium sauce pan combine chocolate and butter.  Cook and stir on low heat until melted.  Stie in 1/2 & 1/2, sugar and corn syrup.  Bring to gentle boil over medium heat.  Boil gently, stirring frequently, about 8 minutes or until reduced to about 2 1/3 cups.  Remove from heat.  Stir in peppermint extract.  Cool to room temp (will thicken as it cools).

Place 1/3 brownie chunks into a serving bowl.  Drizzle with 1/4 of chocolate sauce and sprinkle with 1/4 of crushed candy canes.  Top with 1/3 of whipping cream.  Repeat twice.  Drizzle with remaining sauce and candy canes. 

Serve immediately and ENJOY!

Pumpkin-Walnut Biscuits

I have had a request to share the recipe for the pumpkin biscuits I served with the last blogs soup.  Though the recipe calls for walnuts, I omitted them.  Nuts in muffins seem appropriate, but not in biscuits.  A texture thing, I suppose.  The recipe comes from a Pumpkin Cookbook by DeeDee Stovel.

Pumpkin-Walnut Biscuits

1 1/2 cups unbleached flour

1/2 cup whole wheat pastry flour

1/4 cup sugar

4 tsp baking powder

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 cup butter, cut into small pieces

1/3 cup walnuts, chopped (optional)

1 cup unsweetened pumpkin

Directions

1. Heat oven to 400 degrees F.

2. Combine flours, sugar, baking powder, spices and salt together in a food processor. Add the butter and pulse a few times, until the mixture resembles coarse crumbs.

3. Dump the mixture into a large bowl and stir in the nuts (if using). Stir in the pumpkin and mix until the dry ingredients are just moistened. Scrape the dough onto a floured surface and knead a few times, adding a little more flour if it is very sticky.

4. Pat the dough into a 1/2-inch-thick circle and cut biscuits with a 2-inch round biscuit cutter.

5. Place the biscuits 1 inch apart on a baking sheet and bake for 12-15 minutes, until risen and lightly browned.

Chicken Poblano Soup

Okay.  I have a new favorite soup again!  This one comes from Tracy, a woman that works at the city with Darrell.  They had a soup potluck one day last week, and Darrell came home raving about this Chicken Poblano Soup he had.  It went quickly and was the first pot emptied.  So I told him to get the recipe and send it to me, which he promptly did :-)

Chicken Poblano Soup

· 1/4 cup olive oil
· 3 large carrots, diced
· 2 large onions, diced
· 5 stalks celery, diced
· 1/8 cup minced garlic
· 2 to 3 small poblano (or jalapeno) peppers, seeded and cut into 1/2-inch dice
· 1 teaspoon salt
· 1/2 teaspoon white pepper
· 1/4 teaspoon ground cumin, or more to taste
· 1/4 teaspoon dried thyme, or more to taste
· 1 tablespoon chicken bouillon granules
· 3 quarts chicken broth
· 1/2 bunch fresh cilantro leaves, chopped
· 3 cups diced grilled chicken
· 1/2 cup (1 stick) butter
· 1 cup all-purpose flour
· 1/2 teaspoon hot sauce, or more to taste
· 1 cup heavy cream

· Optional – you can add diced potatoes to make it more hearty. We also added corn.

Directions:

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano or jalapeno peppers, salt, white pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.
 
Apparently Tracy also had some homemade tortilla chip strips to serve on the top, so we made up a batch for our own.  They really add to the texture and taste!
 

Just cut some corn tortillas into thin strips and deep fry.  Salt if desired, and serve.

Of course, what fall soup meal is complete without a batch of pumpkin biscuits?

 

We had a delicious Fall Sunday dinner!

Thanks, Tracy :-}

Zucchini-Corn Fritters

Darrell came across a Corn Fritters recipe in the October bon appétit issue that he modified a bit and cooked up for us.  They are really delicious!

Zucchini-Corn Fritters

2 Tbs olive oil

1 cup packed grated zucchini

3/4 cup fresh or frozen corn kernels

1/4 cup finely chopped onion

2 tsp chopped fresh thyme

2 tsp chopped fresh cilantro

3/4 + cup flour

1/2 cup + 2 Tbs corn meal

2 tsp baking powder

2 Tbs sugar

1/2 tsp Kosher salt

1/2 cup milk

1 large egg, whisked

Heat olive oil is a large heavy skillet over medium heat.  Add zucchini, cor, onion, and thyme and sauté until corn is slightly softened, about 3 minutes.  Stir in cilantro and let cool.

Whisk flour, corn meal, baking powder sugar and salt in a medium bowl. Whisk milk and egg in a small bowl to blend; whisk into dry ingredients. Add zucchini mixture; fold just to blend. Chill for 30 minutes.

Using either a deep fryer, or canola oil in a deep heavy pan, heat the oil up and spoon batter into oil by heaping spoonfuls.  Fry until golden brown, turning once. Remove with a slotted spoon to drain on paper towels.

We dipped ours in Darrell's homemade BBQ sauce, composed of Ketchup, soy sauce, Worcestershire sauce, cayenne peeper, chili powder, brown sugar and apple cider vinegar.  VERY GOOD!  You may use whatever dipping sauce you desire.

Apple Raisin Bars

My Kindred Spirit friend, Terry, agreed to be a guest blogger and share her delightful recipe:

2 cups flour

2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp salt

2 cups brown sugar

2 eggs

1/2 cup butter softened

1 tsp vanilla extract

1 1/2 cups diced apples

3/4 cup raisins

of course I added twice the cinnamon it calls for

using brown sugar only gives it a wonderful flavor

I used gala apples instead of golden delicious

calls for only one and a half cups of apple

obviously I love apples ! I'm sure I doubled the amount

getting ready to stir in the apples

and the raisins... at this point its important to taste as much of the dough as you want to.... if you're a dough hog lilke I am

spread it evenly in a greased 9x13... then lick the spoon

and the beaters.....

viola ! tasty treat with Fall apples

just one more bite for me....

and one for you........

Heat oven to 350, spray or grease 9x13 pan

Whisk together dry ingredients, then with mixer, blend the remaining ingredients except apples/raisins, gradually add flour mixture, then stir in apples and raisins, spread in pan, bake for 35 minutes... however with all the apples I added to it, I had to bake it about 50 minutes until set in middle. Cool and cut in to bars. YUM !!

Repeat Pumpkin Pizza

This is for the good folks at Darrell's workplace.  I blogged the pumpkin Pizza in 2009, so click on this link if you want to see it :-}

http://squirrlyscribblings.blogspot.com/2009/10/pumpkin-pizza-with-gorgonzola.html

Vermicelli with Fresh Herbs

 Wondering what to do with your plentiful harvest of Sweet 100 cherry tomatoes?

Our family loves this dish from Betty Crocker's cookbook!

Vermicelli with Fresh Herbs

1/4 cup olive oil

2 Tbs chopped pines nuts

1 Tbs chopped fresh parsley

1 Tbs capers, drained and chopped

2 tsp chopped fresh rosemary leaves

2 tsp chopped fresh sage leaves

1 tsp chopped fresh basil leaves

1 pint cherry tomatoes, cut into fourths

1 16 oz pkg vermicelli

Freshly ground pepper

Serves 6

 Gather the fresh-picked ingredients from your garden, as well as remaining ingredients.

You will please notice that I pay no attention to measured amounts!  I use my fresh herbs liberally!  I only made 2 servings of pasta to serve these amounts of herbs and tomatoes over, and it is oh so much tastier :-}

 Chop the pine nuts, parsley, capers, rosemary, sage and basil. Cut tomatoes.

 Mix chopped ingredients with the olive oil.

Gather your pretty Italian pasta bowls!

 Cook the vermicelli (I use Angel Hair Pasta), place into the bowls and spoon the herb/tomato mixture over all.  Grind the fresh pepper on the top.  Serve and enjoy!

Summer Fruit Puffs

My husband picked up this beautiful water colored cookbook for a steal of a deal in the bookstore at the college where he teaches one night a week.

Mary Woodin has painted wonderful pictures of fruits, vegetables and edible flowers throughout the recipes!

From the intriguing recipes I opted to whip up these Summer Fruit Puffs tonight using fresh red currants, raspberries and strawberries plucked from my garden today.

They were incredibly easy and quick to make!

Served warm with a dollop of vanilla ice cream, they were delicious!