Rhubarb Season!!!

Did you know it is the start of Rhubarb Season?

My hubby is a huge rhubarb fan and, in the right recipe, I am too.

I could never find a recipe that quite fit what I was looking for, so a few years ago, this is what I came up with:

Filling:
2 quarts of strawberries, trimmed and sliced
3/4 lb of rhubarb stalks, chopped coarsely
zest of two clementines (mandarin oranges) & 1 small organic lime (it was all I had)
1/2 c or so Of orange juice (I juiced the Clementines and Lime)
12 Tbsp of granulated sugar (I used turbinado because it was what I had on hand)
3 Tbsp. of Tapioca (to thicken)
Cook over medium-low heat until juices are thickened.
Let rest, covered for a couple of hours (this lets the flavors meld)

Topping (sweet biscuit type):
2 cups of Buttermilk baking mix
1/2 cup of turbinado sugar, brown would work well too
1/2 cup of milk (can substitute almond, soy, etc. if you are vegan or sensitive to dairy)
blend until just mixed.

In a 9x13 inch casserole pan, spray likely w/ Pam cooking spray.
Pour filling in
Spread topping buy spoonfuls over the filling.
Bake at 350 until topping is golden brown.
Allow to cool.

Serve as is or with vanilla ice cream.
Enjoy!

You can also double the rhubarb and omit the strawberries if your are like my hubby and a HUGE rhubarb fan!

As soon as I get the first one of the season made, I will add photos!

Holiday Wish List

Just a few things that have caught my eye this year:

A Lodge Logic Reversible Griddle

A Cuisinart Immersion Blender


Keurig B70 Platinum Brewer (we have one of the first Keurig Brewers, which was fine when it was just me drinking coffee, but the Hubby has recently began drinking three to four cups per day . . . and my water reservoir is too small for both of us.)


KitchenAid Food Processor


Lodge Logic Dutch Oven


Samsung Galaxy Note 10.1

So, what is catching your eye this season?
Happy Holidays all!!!

Non-Stick Pizza?

Do you make pizzas, even frozen pizzas, at home?

Have you sprayed you pizza pans with non-stick spray before putting the pie on it?

Or is it just me? Figures.

Well, I have and the spray seems to make the crust brown too much.

So I took a twist on what the pizza parlor down the street from where I grew up (and I'm pretty sure most do) do to keep their fresh pies from sticking.  Corn Meal!!  Well, in my house polenta, because I have a ton on hand and I'm the only one who likes polenta, grits or other corn meal-esque meals.

The corn meal keeps them from sticking, without affecting the crust in a negative fashion.  And it makes cleaning up so easy!  I just brush the leftover corn meal into my compost bucket, soap the pan up, rinse and set upside down on my oven rack to air dry!

And an aside, this also works with doughy dishes like my buffalo chicken roll, etc.

Oh, you should also use the ugliest seasoned pizza pans in the county! :)

Fruit infused water . .

I've been making some changed in my diet . . . mostly just moving closer to vegetarian/vegan . . .

I was a vegetarian for 10 years, then in 2001 after I had my gall bladder out my surgeon advised me to add 2 to 3 servings of lean chicken per week to get me enough protein so I could heal.  I couldn't handle more than 12 grams of fat per day for at least 9 months post op.

Any who, for the last six months, I have been down to one soda per day max.

Last week, I cut out all soda.  I've been on a fruit infused water kick . . . watermelon & lime, mixed berries, granny smith apple (not very strong, but it is there!) and clementine.

I was chopping up fruit last night and decided to try putting the mango pit in a Mason jar and cover with cool water. I can never get all of the pulp off of the stone. After I put it in the jar, I scraped the dickens out of it with the back of a fork.

I let it sit overnight, remove the stone. Top off with more water and refrigerate . . .

Or, if you are anxious to get one going, like I was for my watermelon one this morning.

Fill a water bottle with Ice and pour the mixture over it. Cap and enjoy!  Refrigerate any remaining amount.

39dollarglasses.com

Two Fridays ago, my hubby and I had our eye appointments.  Neither of us had had new glasses in many, many moons.  For him it was ~5 years, for me it was more like 7.  Ok, my frames were 7 years old and so was one of my lenses, but I had 1 lens swapped out 6 years ago.  Since then. my prescription hadn't changed and my glasses were in fairly good shape.
I snagged a copy of my prescription and went online for sunglasses.  I had had a coupon for Coastal.com that would make them $25, plus $10 in shipping.  It had expired.  I had read several reviews online and seen videos on YouTube reviewing their service.  When I went to purchase said glasses, they were like $70 with shipping.  I just couldn't justify spending that without a little research.
I found some glowing reviews from www.39dollarglasses.com  so I went to check them out.  I immediately found a pair I liked.   Shipping was reasonable, $5.95 USPS Priority and there was a coupon code for 10% off.  Total Shipped was $50
They come with UVA/UVB & Scratch Resistant coating and Resin Lenses.  I have a pretty heft prescription (-2.50 (with prism for astigmatism) and -4.50) and I elected not to get polycarbonate.  Would they have been lighter, yeah, but you can't tell how thick they are since they blend in rather well with the frames.  Since they aren't for full time wear, I don't mind!

The glasses come with an adjustment screwdriver for your keychain, a microfiber cleaning cloth, microfiber bag and hard clamshell case.

Please note that I have not been paid or offered merchandise by 39dollarglasses.com

Nor am I affiliated with them in anyway!

Roasted Red Peppers

I cannot remember where I saw a tutorial on how to roast red peppers.  Obviously, it was a cooking show, but I cannot remember if it was the Food Network or PBS . . . I've been doing it for over ten years.  I've learned a few tricks along the way.
Roasted Red Peppers (well, you can pretty much use the same technique to roast ANY pepper) are great on sandwiched, in pasta sauce, blended in with pesto . . . the list goes on and on!
The summer before I got married we had a HUGE garden! Nom!  I was cooking down tomatoes and roasting peppers all summer . . . saving the best ones for our wedding feast! Chicken scallopini and lasagna with homemade sauce, including roasted red peppers.

This is an awesome way to use sad, soft, wilting peppers.  They can be stored in a jar, covered with olive oil, in the fridge and/or frozen.  This week, I found some huge red peppers on sale at Chuppa's for $0.99 a lb.  They were a little soft, but perfect for roasting!

Wash them, Cut in half and remove pith by pinching it away from the flesh. Rinse the inside of the peppers with cool water.

There were a couple of really firm chunks that I diced up for hubby's salad and as a snack for me!  I <3 sweet red peppers!

 

You can easily roast peppers on the grill, in the oven under the broiler or [as I chose to do this week] in the toaster over under the broiler.

Roasting evenly can be tricky. I have found the best way is to cut them into chunks so the flattest surface is level with the broiler element/flame.

You want the skins to get blackened, this allows the steam to separate the skin from the flesh.

 

 Getting there . . . . I found that if I stopped staring at them, I wasn't nearly as bored.

Perfect!  Now, carefully remove them from the oven and plop them in a ziploc bag to sweat.

If you do it like I did, it will take several rounds, just keep adding peppers, zipping the bag shut in between.  Sweating them allows them to cool and the skin loosens.

The skin should easily push away with a slip between your thumb and forefinger.

Perfecto!!!  Now, if you're gonna use them right away, slice them up and put them in your pan, food processor, etc.  I didn't have a use for them right away, so I put them in a Mason jar and topped it off with olive oil.  The oil gets a nice smoky flavor.  You can pour some out and dip bread in it . . . or whatever else tickles your fancy!  Just remember to top the jar off.
I peeled about half of them, but found the middle to still be really warm.  So I sealed the bag back up and spread the chunks out in the bag (gallon size for the 3+ lbs I roasted last night) and set it on the counter to finish cooling off.

I saw a recipe on Pinterest for Grilled Goat Cheese, spinach and avocado sandwiches . . . I'm gonna add a little roasted red pepper too!
Enjoy!!!!

Mamma Chia!

I am not new to the benefits of Chia Seeds, I've recently switched from Ground Flaxseed to Chia in my smoothies . . . . but ever since I read Chia Lookin' Swell over at Crunchy Betty (Subscribe, she rocks and is very humorous!) whenever I look at one I giggle . . . *fairy eyes*
My mom has had me using them from six months.  They are a complete protein source (read: brain food!) and a balanced ratio of Omega 3 and Omega 6 fatty acids. Which my inflamed body can always use!
Which I had not read before I started adding them to our morning oatmeal . . .but really helps explain my 10 year old stepson's reaction to them.  Of course, he didn't notice that I had been adding them to his oatmeal for at least a week. 

I had to run to the East side of town today for an account, so I stopped at Pet People for rat food.  Our rats are picky, they refuse to eat anything but Oxbow Regal Rat Food. I've tried, they choose to redecorate with any other food. I think if it would fit through the bars of their cage, they would throw anything else back at me.  Seriously, they are awesome pets!  They will be a year old in a couple of weeks!

Whenever I stop there, I park in between Pet People and Whole Foods and hit two birds with one stone. (Which reminds me, I forgot to grab more Chia Seeds!  Oops!)

Anywho, I grabbed a snack for on the way home. Cut fresh mango and a bottle of Mamma Chia. I decided on the Coconut Mango! Yum!!!  Click Here for a Coupon

It is a juice drink, lightly sweetened with agave and it has a serving of Chia Seeds in it. It is delicious! However, it was also $3. Yipes!

It got me to thinking that I can make something very similar, using stuff I regularly keep on hand.
So, I washed the bottle out and put a tablespoon of Chia Seeds in it. Added about 4 ounces of Lakewood Organic Tart Cherry Juice, a teaspoon of raw honey and topped off the 10 Ounce Bottle with filtered water.
If you've heard the Buzz about Tart Cherry Juice from Dr. Oz. Tart Cherry Juice is a good source of melatonin.  When I can find them, I buy bags of frozen tart cherries and make a smoothie with them and a scoop of vanilla whey protein powder.  Since I need to take my immunosuppressants with food, this helps protect my tummy and helps me sleep.

Anyway, my DIY Chia Drink was delicious!
When I'm on the West Side tomorrow, I'll stop at  Earth Fare and see if they have Organic Tart Cherry Concentrate.  So I can mix up my own, as $4.50 a bottle is a bit steep . . .
I'll take a pic of my drink tomorrow and Pin it!
Sweet Dreams Folks! Let me know how you like this drink. Or if you have any other recipes!  I'd love to hear . . . This would probably be really good with Tamarind Nectar (If anyone knows of a brand WITHOUT high fructose corn syrup, PLEASE let me know!) . . . .a la Agua Fresca  . . . yum!