My dad makes the ultimate rhubarb pie. I never like the mix of strawberry rhubarb. To me rhubarb deserves it’s own dish-and of course topped with vanilla ice cream. I love the tartness mixed with sweet vanilla ice cream and the velvety texture of good tender rhubarb. Years ago my dad took a pie to a potluck dinner. A couple of elderly ladies were ranting about the pie, wondering who had brought it. He admitted he did, and they promptly told him to tell his wife she makes the best rhubarb pie in years.  I’m surprised they lived when he told them he made it him self.

I think this is a more old fashion recipe with the egg that adds a custard-like touch.

Pre-heat oven to 425′

Ingredients:

4 cups chopped rhubarb (about 1/2-1  inch slices if your stalks are average)

mix: 1 1/2 cup sugar and 2 TB cornstarch-then stir into rhubarb,

stir in  1 beaten egg

set this bowl aside while you make the crust

Crust:

1 cup cold shortening

2 cups flour

1 tsp salt

mix flour and salt-cut in shortening

[ I put 1 cup flour and 1/2 shortening in my little food processor and pulse until it is coarsely mixed-shortening should be pea size-ish. Put that in a bowl, and do the other half]

measure 1/3 milk into measuring cup, add 1 TB vinegar and pour immediately into the bowl. Mix with a spoon until it comes together, then I use my hands to pack it together.

Roll out the first half, then put that in the pie dish. Pour in the rhubarb mixture, top with the other dough. Pinch closed all the way around, then trim with a sharp knife.  Slice a couple holes in the top-this allows the air to escape while it’s cooking. I have never made one that doesn’t ooze over. It’s okay-it’s a good thing.

Place on cookie sheet in oven. Bake at the 425′ for 15 minutes, then reduce temp to 350′ and finish for 40-45 minutes. Allow to cool for a bit before you cut into it-and top with a scoop of your favorite vanilla ice cream!

This idea came from a marinated pork chop recipe, and it was very tasty on grilled Salmon. I always lay the salmon on foil when I grill it; that way the skin sticks and when I serve it my spatula picks the meat right off the burnt skin. It also seems to keep some of the juices and partially poaches the fish, which keeps it incredibly moist and delicious.

I never, ever, use farmed salmon. If you do, the texture will be mushy and not the nice meaty firmness of wild caught. I also prefer to eat it only when it’s fresh in season, but I imagine previously frozen would be fine too.

Ingredients: mix well in small bowl or cup while the grill is warming up

juice of 1 lemon

1/4 cup mayo

1 TB dijon mustard

2 TB yogurt

2 tsp dried dill weed

1/2 tsp sugar

Place salmon fillets on foil on preheated grill. Generously spoon sauce on top and cook until salmon is opaque, adding sauce as desired. I usually have almost a quarter inch of sauce on top by the time I serve it, it should sort of bake on. You can also serve remaining sauce on the side. Very good with rice or on a salad!

I think spaghetti sauce in a jar is one of the best scams out there. With all the choices of canned tomatoes and sauces, it’s so easy to make your own version-minus the high sugar,salt,  and no preservatives, and your own flavor. It can be done in about 30-45 minutes if you start your noodles when it starts to simmer.

My family likes a good meaty sauce. You can use hamburger for a milder flavor, I like to use a sweet Italian sausage for a sweeter sauce. Hot Italian sausage would make a good spicy variation as well. Always use tomatoes with no added salt if you can find them. It helps to control your salt intake at least a little. One of the best things about spaghetti is you can mix up the spices and adjust according to your taste but probably won’t ruin the dish.

Brown in saucepan at medium heat:

use 1/2 tblsp olive oil if using a lower fat meat

1- 1 1/2 lbs hamburger or sweet Italian sausage

Add and cook until soft:

1 small onion, diced

1/2 cup green bell pepper,diced (optional)

2 cloves garlic, minced

Add:

1 large (29 oz) can tomato sauce

1 regular (14.5 oz) cans diced tomatoes

2 tsp dried basil

2 tsp dried oregano

1 tsp garlic powder

1 tsp sugar (helps the acidity of the tomatoes)

simmer on low heat for at least 15 minutes, 30-45 will blend the flavors better. Serve over your favorite spaghetti noodle. Try a whole wheat pasta for added flavor and healthy option.

I love the taste of fresh lime and cilantro. I love pretty much any sweet/sour type dressing I think. This dressing I made worked for about 3 days as the cilantro turns very quickly. You can certainly vary a bit according to your personal tastes. I like this on a salad with diced chicken or sliced egg.

In blender or food processor:

juice of 3 limes

1 cup mayo

1/3 cup honey

1/2 bunch of fresh cilantro

2 cloves peeled garlic

salt and pepper to taste

blend until fully incorporated, chill 1 hour before serving over your favorite salad.

I learned this from a friend of mine, and it’s one of those things that was taught by sight more than following a recipe. As with many, things can be off a little and it still turns out wonderful. A couple of things I would be careful on: lime, fresh cilantro, and stewed tomatoes are a must.  The flavors will not work right if you use diced tomatoes. This seems like a light soup, but with the tortilla chips at the end it can be quite filling.

Chicken Tortilla Soup

1 lb skinless bonelesschicken, diced

1/2 onion, diced

2 cloves garlic

1/2 TB olive oil

1 tsp chili pwd

1 1/2 tsp ground cumin

2 cans swanson low sodium chicken broth (I use 1 box Pacific brand organic chicken broth instead-your choice)

1 can stewed italian style tomatoes (I like to break these up a bit before putting them in)

1 can drained and rinsed corn (I like Niblets)

1 can black beans, drained and rinsed

1/4 minced fresh cilantro

juice of 1 lime

tortilla chips

Put oil in saucepan and brown the chicken. When the chicken is done add garlic.chili powder,cumin and onion, sautee until soft.

Add chicken broth and bring to a simmer; add tomatoes, corn and black beans. Bring back up to simmer.

Turn off heat and stir in lime juice and cilantro (these change flavor if you cook them in) Serve immediatly, with chips-each person can add chips according to their preference.  ( I like a lot!)

May be garnished with sour cream.

Indeed the spirit has caught me! This recipe I got out of a newspaper about 10 years ago. I didn’t have a good recipe filing system, so I actually carried this in my wallet for that entire time. Luckily I somehow managed to keep it in one piece!

I chose to bake this in a 13×9 inch glass pan and just top each piece with whipped cream. Add about 10-15 minutes to the baking time.

I couldn't help myself- I started eating before I took the picture.

This is a fabulous recipe-slightly bittersweet and rich. Courtesy of Guinness.

Guinness Chocolate Cake

1/4 cup cocoa powder (for dusting cake pans)

2 sticks butter or margarine (butter is always MY preference)

1 cup Guinness Stout (can is best which I wouldn’t say for most beers)

2/3 cup Dutch-process dark cocoa powder

1 teaspoon salt

2 cups unbleached flour

2 cups sugar

1 1/4 tsp baking soda, sifted

2 extra large eggs

1/2 cup sour cream

     Heat oven to 350′. With cocoa powder, lightly dust two greased 8-inch springform pans.  In a heavy saucepan or microwave, heat butter, Guinness and cocoa powder until melted, cool.

I do this in the mixer: Sift dry ingredients together. Add the Guinness mixture and beat for 1 minute on medium speed. Add egs and sour cream and beat 2 minutes on medium spped.

Pour batter into pans and bake at 350′ for 25-30 minutes or until a knife inserted in the middle comes out clean. Place pans on wire rack to cool for about 10 minutes, then remove the sides and cool completely.

Frost with your favorite frosting. It hardly needs any if you love cake.

This recipe is delicious. The flavor is soaked in by marinating and then a little fresh is served on the side for dipping. Spring is coming and grilling time is here again!

Whisk together in a bowl:

6 TB Mayonaise

6 TB sour cream or plain yogurt

1/2 cup dijon mustard

1/2 cup lemon juice

1 tsp pepper

8 tsp fresh dill, minced, or 5 tsp dried

Set aside about half for later. Pour 1/2 over pork chops and marinate in fridge for 4-6 hours.

Discard marinade, grill chops 9-11 minutes  each side. Brush tops with a little fresh sauce during the last minute then serve the rest of the sauce at the table.

This time of year always makes me want cabbage. I think it’s coming out of winter, craving seasonal veggies. Generally by this time the new veggies aren’t ready and cabbage and potatoes are all that is left in the cellar. I have only gone out once on St. Patricks day. Sometimes we even have a beer with dinner. It’s not like we’re at all Irish descent. I still love the taste of cabbage and this is a great way to cook a full meal in one pot.

This is a delicious way to put everything in that crockpot in about 15 minutes and have a delicious meal with meat, potatoes and veggie. If you cook in cast iron, you can put this in the oven for about 1-1 1/2 hours at about 400′ instead.

Slice 4 potatoes, about 1/4 inch

core and slice 1 cabbage-I like mine kind of chunky

sausages -can be any kind, raw or cooked I used apple-smoked chicken sausages which were very sweet

You may brown these beforehand if you like.

1/4 cup melted butter

salt pepper and 1 tsp thyme (or more if you prefer like I do)

2 tsp cider vinegar

1/2 cup apple juice

Place potatoes in bottom of pan. Drizzle the melted butter over, sprinkle with salt, pepper and thyme. Stir to coat. Add cabbage on top and drizzle with the vinegar. Nestle the sausages on top and pour in apple juice.

Crockpot: 4 hours on high or 10 hours on low

Cast Iron pot w/lid: bake at 400′ for 1 hour. Check to make sure sausages are done, or cook more if needed.

I like to do appetizers that can serve many without to much work. This is nice because you can make it up and refrigerate, and it’s very simple to assemble. This takes about 30-45 minutes at the most. I would garnish my serving platter with fresh dill and lemon slices.

1 can crescent roll dough

smoked salmon (I even buy smoked salmon trimmings from my grocers deli since it doesn’t have to be perfect slices)

4 oz. (1/2 block) cream cheese, softened

1 1/2 tsp dried dill

alfalfa sprouts

capers (optional)

mix softened cream cheese and dill, set aside (you can make this earlier and the flavors will set better)

Open dough and press onto nonstick cookie sheet in rectangles. Press the seams together well, lifting to loosen before baking. Bake according to instructions (375′ for 10 minutes or golden brown). Set aside on rack to cool.

Spread a nice layer of the cream cheese spread on the pastry. Layer a thin layer of sprouts over the whole thing. With a large knife, cut into serving size. Each rectangle gets about 8.

Now put a nice bit of smoked salmon on each and top with a caper (if you like).

 

 Variation:

Smoked Salmon Eggs
Slice hard boiled eggs in half, discard yolk. Fill each with about a teaspoon of dilled cream cheese and top with smoked salmon. garnish with a caper.

I think kitchen ‘toys’ are my weakness. There are gadgets for everything imaginable and then a few I would never have thought of. There are a few that I have determined make life so much easier they are a must-have for the kitchen.
1. Garlic Press-while some recipes I smash and dice, the garlic press is awesome. You don’t have to peel the garlic before pressing out all the juice and pulp. It keeps the fibrous part out, and is essential for salad dressing recipes. I only like one style though, after going through several types. We broke at least two before we got this one. It is a Zyliss and the squish mechanism swings, producing a little give when you squeeze. The two that we had that were rigid except the main mechanism-we broke the handles.

2. Zester-I can not find a way to bake without a real zester-size grater. The larger ones really don’t do the job.

3. Henkel knives-I am a firm believer in good quality knives. When I go to cut, I expect my knives to cut well or be able to do a quick edge sharpen job to get it up to par. Dull knives are more dangerous as they can slip when they should cut. I have a nice collection of about 5 different sizes, I use mainly 2 and the bread knife.

4. Measuring sets-this includes both a good set of measuring spoons and good measuring cups. Whatever kind you like, but it should be one you find easy and pleasant to use.

5. cast iron pan-this is the ultimate in cooking. You can sear, fry, bake, or anything you could possibly want with one good cast iron pan with a lid. It’s important to know how to care for it, but it can be your best friend. Slow cooked food in the oven or seared steaks, you can get a nice even hot pan that will hold it’s temperature even on an electric stove like my piece of junk.

6. Cooling rack-I have lived for years without a cooling rack for cakes, cookies, and breads. I got 2 for Christmas this year and can’t believe I did without. This lets cookies cool so fast you can get them put in the cookie jar and out of the way of the next batch. Breads won’t sweat on the bottom and get soggy, and cakes cool at least twice as fast as just setting it on the counter. Well worth the couple bucks.