Rhubarb Strawberry Crisp

My rhubarb patch is so nice this year, lots of rain and now warm weather and so I am trying out rhubarb recipes. This recipe from the Barefoot Contessa cookbook How Easy is That was a winner at our house. The strawberries and orange juice in the recipe won over my daughter and Sue who do not like rhubarb and the rest just thought it was good. 
Not a lot of prep work and while I had to bake it longer than the recipe called for my oven tends to bake a little slow. If you want something new to do with your rhubarb and you like the combo of rhubarb and strawberries this is worth trying. 
I did make it Gluten Free using King Arthur Measure for Measure GF flour and GF Oatmeal. The fruit has cornstarch in it so check the label if you need GF. 

Without topping added and before baking

Rhubarb Strawberry Crisp

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1¼ cups granulated sugar, divided

1½ teaspoons grated orange zest

1 tablespoon cornstarch

½ cup freshly squeezed orange juice

1 cup all-purpose flour

½ cup light brown sugar, lightly packed

½ teaspoon kosher salt (use less if using table salt)

1 cup quick-cooking (not instant) oatmeal

12 tablespoons (1½ sticks) cold unsalted butter, diced

Vanilla ice cream, for serving

Preheat the oven to 350 degrees

For the fruit, toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

In the Kitchen... Graters

 A grater is an essential in your kitchen. For years I used nothing but a box grater, the middle one in the photo with a handle on top. It is still my grater of choice. Most of them are four sided and have different size holes on each side. They are fast, efficient and will make your life easier. They also have a habit of grating your knuckles if you are not careful. I now own the hand grater and a rasp, the long one that looks like a file. I have had the nutmeg graters but rarely used them so don’t anymore. 

 I bought my Granddaughter the bottom right one which is nice as all of the blades store in the container. However a drawback to these is that if you are grating a lot you have to empty the container often and it is one more item to wash. The other blades also have to be removed till you are ready to store it again. I usually grate on to wax paper or a paper plate which can than be thrown away. 

 The box grater I have I bought in a grocery store many years ago and it works just fine. There really is no need to spend a lot of money on fancy graters as these work so well.  If I was was going to buy them now I would have the box grater and the hand held grater as it is quick to use and cleans well. Remember you have to have room to store all of those neat gadgets. At least that is what I tell myself as I buy another one.

Sunday in Iowa...

The bandstand and central square park

 in Melcher, Iowa

Ready for "Memorial Day" tomorrow

Do You Remember?

Do you remember...
When many Midwestern yards looked like these in May?
With new gardens?
With hedges of 'Bridal Wreath" or Spirea?
With big clumps of rhubarb that come back every year?
With poppies growing for Memorial Day?
With threatening afternoon skies as the heat and humidity rises?
Why small-town living still seems right?

Photos taken around my small town neighborhood.

Family Favorites...Pasta with Ham and Asiago Cheese

The Betty Crocker web site has some good recipes. This recipe for a quick to fix Pasta dish without using a mix caught my eye. I used the vegetables called for in the recipe, but you could add what ever your family eats instead without changing too much. I thought the next time I make it, black olives would be good. I used roughly chopped sweet onion instead of green and some chives from my pot. Also fresh thyme from my pot as well as the dried basil.

 I wouldn’t stray too far from the original, though again, I used the thinly shaved ham from the deli at our local Fareway store instead of prosciutto. This was an option the recipe gave and both Sue and I feel prosciutto is highly overrated and way too expensive. It was over six dollars for a three ounce package and the ham cost seventy-nine cents. I did use the Asiago cheese as the flavor really adds to this dish. It doesn’t take a lot and I have cheese left for at least two more meals.

Pasta with Ham and Asiago Cheese

2 cups uncooked pasta (6 ounces) I used small Rotini*

2 tablespoons vegetable oil

1 pkg (8 ounces) fresh mushrooms sliced

1 medium red bell pepper, coarsely chopped (1 cup)

6 medium green onions, cut into ½ inch pieces

1 clove garlic, finely chopped

1 package (3 ounces) sliced prosciutto or thin sliced deli ham, cut into thin strips

1 teaspoon dried basil leaves

¼ teaspoon dried oregano leaves

¼ teaspoon salt

¼ cup shredded Asiago cheese (1 ounce)

 Cook and drain pasta as directed on package. Reserve ¼ cup cooking water.

Meanwhile, in 10 inch nonstick skillet, heat 1 tablespoon of the oil. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes; stirring occasionally until vegetables are tender.

 Stir in prosciutto or ham, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil. Toss. Thin with cooking water if it seems dry. Sprinkle each serving with cheese.
* I use Barilla Gluten Free Pasta so I can eat it.

Peas, Mushrooms and Celery with Tarragon

We like this vegetable combination that can be served year-round if you use frozen peas.  Ready in minutes, it spruces up plain vegetables without buying a costly prepared mix, and you get more of the goodies too.  We liked the crisp crunch of celery.  You can use any herb your family likes instead of tarragon, or leave it out and let the sumptuous taste of real butter shine through.

                

Peas, Mushrooms and Celery with Tarragon

  3        stalks  Celery -- thinly sliced

     ¾    cup  Mushrooms -- sliced

  3        tablespoons  Butter -- or olive oil

  1        Pound  Fresh or Frozen Peas

  3        teaspoons  Fresh Tarragon -- or 1/4 teaspoon dried tarragon

Clean and slice celery and mushrooms.  In a 2 ½ quart saucepan, sauté them in the butter; sprinkle with dried or fresh tarragon.

Add peas and 2 tablespoons of water, bring back to a boil and simmer 3-5 minutes or until heated through.  Drain and serve in a preheated bowl.

6 Servings

Per Serving: 115 Calories; 6g Fat (46.3% calories from fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 161mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat.

In the Kitchen...Food Choppers small size

The bottom right is the one I use now

  Small food processors or food choppers are a nice addition to your kitchen. They come in various sizes and shapes, some are electric and some are manual.

 Over the years I have had several of the nut choppers and find that the new ones are not made as well and I end up with broken teeth. Sure wish I still had the one we used at home and I used for many years but it finally quit on me. I do like the manual choppers as they are easy to control and you can chop as fine or large as you want.

 I have had both the Kitchen Aid older small size which I am still using and the Black and Decker small size which I passed on to my daughter. Both work well, though I find that putting frozen nuts in them will turn the nuts to paste before they are chopped.

 If you don’t want to always drag out your big size food processor consider one of these kitchen helpers.

Sunday in Iowa...

On the county road

 to Stringtown settlement, Iowa

Cookbook Reviews Taste of Home Recipe Card Collection 2002

Taste of Homes Recipe Card Collection 2002.

As with all of their publications, the recipes are submitted from across the country.

It gives you a nice regional view of the cooking for different areas. 

  This particular edition does not list the submitters by name as many of theirs do. I always manage to find several recipes to try. This is no exception. 

  The older magazines are sometimes hard to find, but well worth the hunt. 

We will give you the recipes for the ones we liked the best and hope you can find a copy of the magazine. 

  I had several favorites in this book. Look for the Banana muffins. We felt they were so good. Also the chicken, etc. Sure hope you like one or two of them.

Scrambled Eggs with Veggies 

Oatrageous Chocolate Chip Cookies 

Baked Almond Chicken 

Apple Streusel Bread 

Whole Wheat Biscuits 

Banana Streusel Muffins 

Family Favorites...Angel Food Pineapple Cake

 I recently got a email from Betty Crocker and saw the recipe for angel food cake. I used to make this several years ago for my daughter who was in Weight Watchers at the time. It has no fat and all angel foods are good for dieters. Use pineapple packed in juice to lower the sugar content. Fresh pineapple won't work here as it needs the juice that the canned is packed in. This is the only liquid used.
 This is so easy that anyone can make it, great for children who like to help in the kitchen and are just learning. The recipe calls for an angel food pan, but I won’t use spray in my pan. It never cleans out again and will ruin your pan for a regular angel food. I baked mine in a 9x13 pan, you could use two 9 inch bread pans or make it into cupcakes. 
 Lyle and Bettie thought it was very good, and that it was even better the next day. A light, easy to fix, dessert to end a meal. After a heavier meal, it is always nice to have a light dessert. Dress it up with whipped cream and cherries if you want it to look special.

Angel Food Pineapple Cake

Ingredients
1 box Betty Crocker white angel food cake mix
1 can (20 oz) crushed pineapple in juice, undrained
   Heat oven to 350°F.  Spray 10 inch tube pan, or 13x9 pan with cooking spray.
 In a large bowl, mix dry angel food cake mix and crushed undrained pineapple until combined. Pour into pan. (It will start to rise in the bowl).
Bake 40 to 45 minutes until deep golden brown for tube pan or 30 to 35 minutes for a 13x9 pan. Cool tube pan upside down as directed on cake mix box about one hour or 13x9 pan on a wire rack for one hour. Turn out cooled tube pan cake, do not take the cake out of the 13x9 pan. Cut with a serrated knife or break apart with two forks. Garnish with whipped cream and Maraschino Cherries if desired.
Nutrition Information

Serving Size: 1 Serving Calories 160 ( Calories from Fat0), Total Fat0g (Saturated Fat0g, Trans Fat0g), Cholesterol 0mg Sodium 320mg Total Carbohydrate 36g (Dietary Fiber 0g   Sugars 4g ), Protein 3g ; % Daily Value*: Vitamin A0%; Vitamin C4%; Calcium 6%; Iron 0%; Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Orange Hoisin Chicken Meatballs

This is a recipe I adapted from the blog Seasons and Suppers. I follow this blog and enjoy it. This recipe caught my eye as I have been trying to find a orange chicken recipe that we would all like. Also the ground chicken meatballs are different.

 It was excellent and not hard to make. I did do a small amount of changing to suit our families tastes and I wanted to have it Gluten Free and that worked also. If you are eating Gluten Free you need to be careful of Asian foods as most of the sauces they use have wheat flour in them. I do buy Kikkamon GF soy sauce and their Hoisin Sauce in the Gluten Free versions and for the flour I used King Arthur all purpose gluten free flour.

 The ingredient list looks long but it goes together fast. Start your rice first, make the meat balls and bake and while they are baking make the sauce. We ate most of a one pound package of ground chicken made into the meatballs, something we rarely do anymore.
Orange Chicken Meatballs

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 people 4

1 lb. Ground chicken

3 Tbsp flour (regular all purpose or gluten free)

2 Tbsp soy sauce (regular or gluten free)

1 Tbsp hoisin sauce (regular or gluten free)

1 tsp fresh minced ginger

2 cloves garlic, minced

Pinch of red pepper flakes

Zest of 1/2 naval orange

pepper 

Sauce:

2 Tbsp hoisin sauce (regular or gluten free)

1 Tbsp soy sauce (regular or gluten free)

1 Tbsp fresh orange juice

1/2 cup chicken stock or water

Instructions

Preheat oven to 460 F. Line a baking sheet with aluminum foil (for easy clean-up) lightly spray with cooking spray and set aside.
 Start your rice cooking, rice noodles would be excellent also, follow package directions.

In a medium bowl, combine the ground chicken with the flour, soy sauce, hoisin sauce, ginger, garlic, red pepper flakes, orange zest and salt and pepper. Form mixture in to walnut-sized meatballs and place on prepared baking sheet. (I used my cookie scoop to get them even about 1 tablespoon (you want them small enough that they bake through in the time allowed.) Bake meatballs in preheated oven for 10-15 minutes, or until lightly browned and cooked through.

Meanwhile, prepare sauce by combining all the sauce ingredients in a small pan. Heat on medium heat until hot and slightly thickened.

  To serve: Spoon rice in to serving bowls.  Spoon sauce overtop. Garnish with chopped green onion and an orange wedge, for drizzling. Every one can adjust the amount of orange flavor this way.

In the Kitchen...Food Processors

Left: My Cuisinart 14 cup and 3 cup food processors, top right: 14 cup processor,
bottom right: Hobart Buffalo Chopper

When I first worked in hospital kitchens as a dietitian, we always had a “Buffalo Chopper” in our salad area…a precursor of a home food processor.  The bowl turns around and goes under the guarded blade, you can fill the bowl continuously and run it around until the product is the right consistancy.  We used it to make cole slaw, bread crumbs, chopped-up cheese and to chop cooked meat, along with onions, carrots, and other vegetables and salad makings.  50 years later Hobart still makes them!

In the 70’s when Cuisinart finally started selling larger quantities of food processors outside large cities, and they appeared in local department stores here in the midwest, I convinced my husband I had to have one.  For some time, I didn't have a stand mixer and made all my weekly bread in the food processor.  I still use it for single loaves and rolls and buns.

I have had the same model (although I’m on my 2nd one purchased last year, I had my first one more than 35 years) all that time.  It is the plain 14 cup Cuisinart Food Processor…it is simple, basic, and very heavy and well-made.  It’s perfect for all of the things I mentioned, plus making bread and pasta dough, and making ground beef, shredding cheese in quantity, and of course everything salad and vegetable.

Top left to right:  Making ground beef in my "Deluxe" model, making noodles in the 4 cup chopper, cole slaw and dressing, making salad dressing,
Bottom, weighing bread ingredients, bread dough rising, making homemade grapenuts

It’s the top-rated by Cook’s Illustrated, year after year, because it doesn’t have any of the problems found in more “Deluxe” models.  No creeping around on your counter, no holding it down when you process bread dough, no fancy lids with gaskets that are impossible to clean.  I purchased a deluxe model when my first one gave out after 35 years…and gave it away pretty quickly.  If you want a full-size model, I strongly recommend this one.

I am not as enamored of their 3 cup model, but I do use it for making small quantities of noodle dough and weekly salad dressing and small amounts of chopped vegetables. 

The best food processor cookbooks I have are the ones I purchased when I first bought my processor…I have made many recipes from them, they are by Amy Mandel – the Cusinart Classroom one is still available used online, she also wrote a 2 volume set of food processor books, Fast and Flavorful, which are excellent too, but not as easy to find.

Here are some of my many favorite recipes using a food processor:

Walnut Bread

Old Fashioned Peach Ice Cream

Maple Cream

Peach Frozen Yogurt (gluten free)

Chocolate Cupcakes for a compact food processor

Lemon Salad Dressing

Herbed Garlic Rolls in the food processor

White Bread in the food processor

Cheese Bread in the food processor

Challah in the food processor

Mother's Grapenuts

Sunday in Iowa...

An ivy-covered silo 
west of Oskaloosa, Iowa on Highway 92

Do Your Remember?

Sue and a cookie in the tree house

Do you remember….

When a tree house was the BEST place to play?

When your mom might make sandwiches and fill a canning jar with Kool Ade for the kids to share in the tree house for lunch?

When neighbors didn’t complain that a tree house didn’t fit into the neighborhood? 
Are you ready for summer yet?

Family Favorites...Simpler French Onion Soup

Here’s an easy onion soup recipe that we liked.  However, it’s not quick, as you really want your onions to caramelize for all the flavor you can get.   We liked using croutons instead of having to have French bread on hand and they are easier to eat than whole slices.  Simply delicious.

                       Simpler French Onion Soup

  1 1/2    tablespoons  Butter

  2           medium  Onions -- thinly sliced and halved

     1/4    teaspoon  Thyme Leaves

  2           Tablespoons  Sherry

  1           Can  Beef Consommé -- 10 1/2 oz.

     1/2    Can  Water

  2           Tablespoons  Parmesan Cheese -- shredded (or Swiss or Gruyere)

               Croutons, as desired

In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.

Add the consommé and water and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.

Preheat the oven or toaster oven to 450 degrees F.

Ladle the soup into oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover. Top each bowl with grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 5-10 minutes.

Adapted from  "Emeril Legasse"

2 Servings      Yield:  "3 Cups"

Cod with Garlic Butter Crumbs

"Polly Clingerman's Dinner Companion" is a little cooking book that concentrates on hints and methods to improve your cooking, but I liked the simplicity of this recipe for cod, which I usually have on hand in the freezer, as I buy it reasonably on sale in 10# boxes.  The lemon-garlic flavor makes it delicious and a little different.                     

Cod with Garlic Butter Crumbs

  2        slices  white bread

  2        tablespoons  butter

  1        teaspoon  garlic

  4        6 ounce  cod fillets

  2        tablespoons  lemon juice

Preheat oven to 450°.  Process bread to fine crumbs. 

Heat butter in a skillet over medium heat.  Add the minced garlic to the skillet until very lightly browned (don't overcook).

Add bread crumbs and cook until crumbs are lightly toasted.

Arrange the fish in a baking dish or on a quarter-sheet pan.  Sprinkle with the lemon juice and press the crumb mixture on top.

Bake, uncovered for 10-15 minutes, until the fish starts to flake.

In the Kitchen...A Mandoline or V-Slicer

I don’t know how I got along without a mandoline for years…but I love this Swissmar Börner  V-Slicer.

The company says this set includes a storage caddy with safety clip, V-Slicer body with V-Blade crafted from surgical grade stainless steel, thick/thin plane insert for 2 slice thicknesses, 7mm and 3.5mm inserts for julienne, shred or cube cuts and a safety holder. With non-skid feet the slicing unit rests easily in palm of the hand when in use and a cut-out notch to rest the slicer on the rim of a bowl. Safety holder features steel pins to grip produce securely creating even slices every time. Simply rinse under the tap and air dry in the storage caddy, all the pieces store in the caddy.

I first purchased a much more expensive mandoline that advertised that all its accessories were stored right in the mandolin itself…that’s right…and it was a bear to clean and you had to remove all the extra parts before using it so they didn’t get dirty too.  It was also big and bulky and hard to store!

I used to keep this one on the wall in my kitchen, but since we moved, I don’t have a place there, but it fits neatly in a drawer too.   If I cut carrots or beets, I spray the stained slicer with Pam, and then wash it with soap and water, the Pam takes the stain right off.

Myrna really likes this little OXO hand held  mandoline V-slicer, and at around $15 it’s a steal.  Just hold it over your plate or bowl and get cutting.  It only slices, but does it perfectly.

One purchase I can’t recommend enough with a mandoline of any kind are gloves like these…Kevlar Cut-Resistant Gloves…these are ones used in my husband’s workplace for cutting glass and sharpening blades, etc.  The full rubber palms are excellent, and they can be simply washed by hand or in your washing machine with other items.

Sunday in Iowa...

This is all that is left at a place my husband's parents once farmed near Webster, Iowa
It was calm and peaceful on this nearly summer day

Do You Remember?

The old bank building in Fremont, Iowa...Population 704

 Do you remember…?

 When your bank was locally owned?

 When the stockholders were your friends and neighbors?

 When you trusted the board of trustees?

 When you actually stepped inside the bank to do business with friends?

Family Favorites...Chicken and Cashews

Don’t spend a lot of money at the Chinese buffet…this delicious gingered chicken stir fry is excellent with rice, and best of all, I usually have all the ingredients on hand.  The rice takes the longest, the actual stir-frying takes less than 10 minutes.  Marinate your chicken first, start your rice, then assemble your sauce and chop your vegetables.  Don’t let the long list of ingredients intimidate you, some of them are repeated in both the sauce and marinade. 

If you don’t have sesame oil, use what you have.  I would recommend that every cook have a $5-$10 bottle of dry sherry (not cooking sherry) on hand for adding to sauces and gravies and deglazing pans.

I usually don’t have fresh ginger, but I buy the ginger in the tubes (usually in the salad department), you need about half as much as the recipe calls for.  There is no waste with this kind of ginger, and I’m not such a purist that I want to waste ingredients.  I also appreciated that the vegetables are ones I usually have for salads, not something exotic I have to specially purchase.

We enjoyed the recipe adapted from "Cooking Light MAY 2009", and have made it several times.                      

                           Chicken and Cashews

  1         Pound  Chicken Breast Halves Without Skin -- cut into bite-sized pieces

                        Marinade

  1         Tablespoon  Soy Sauce

  2        Tablespoons  Dry Sherry

  2         Teaspoons  Cornstarch -- divided

                        Sauce

  2         Tablespoons  soy sauce

  2         Teaspoons  cornstarch

     ½     Cup  Chicken Broth

  2         Tablespoons  Oyster Sauce

  1         Tablespoon  Honey

                        Stir fry ingredients

  2          Teaspoons  Sesame Oil -- divided

     ¾      Cup  Onion -- chopped

     ½      Cup  Celery -- chopped

     ½      Cup  Red Bell Pepper -- chopped

  1         Tablespoon  Fresh Ginger -- grated

  2         Cloves  Garlic -- minced

     ¼      Cup  Cashews -- dry roasted, unsalted, coarsely chopped

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl or measuring cup.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in the pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with cashews.

4 servings               Yield:  "3 Cups"

Bacon Cabbage and Noodles

 I am not sure where I found this recipe but we thought it was very good and have enjoyed it several times. Simple to make, takes very little time and is easily cut down in size or doubled. Also when cabbage is on sale, it makes an affordable meal.

Bacon Cabbage and Noodles

¾ pound sliced bacon diced

½ medium cabbage, thinly sliced

¼ teaspoon salt

Dash pepper

1 teaspoon caraway seeds

2 cups (8 ounces) thin egg noodles cooked and drained

  In a large skillet, cook diced bacon until crisp, set aside on paper toweling to drain Discard all but 3 tablespoon of the bacon fat. Add the thinly sliced cabbage and the caraway seeds to the skillet and cover and cook on low for about 20 minutes till just tender, stirring occasionally. Stir in the salt, pepper, noodles and reserved cooked bacon, heat through.