Monday, June 30, 2014

Strawberry rhubarb pie innards

I am a pie lover true and true. My mother taught me how to make pie and her mother taught her. I am not including the crust recipe here because it's a family recipe and frankly, sometimes we don't share. Everybody does their own thing anyway with crust, some use butter, some Crisco, some do gluten free. So you make your crust any which way you are my innards. Yum.

What you need and what to do:

For one 9"pie
3 cups diced fresh rhubarb
3 cups halved or quartered strawberries
1 tsp grated orange rind (THIS is what makes the pie)
2-1/2 cups sugar
1/2 cup flour or a cornstarch/flour mix

Mix all together so all is coated and place in your prepared crust. Dot with 1 TBLS butter, cover with some kind of top leaving vent holes.

Place in 425 degree oven for 10 minutes, reduce heat to 350 and cook til crust is golden, 35 minutes or longer.

Thursday, June 26, 2014

Sweet & sour cucumber noodles (with shrimp)

I have been amiss, I apologize, sort of. Since we moved to our place last fall there have been so many things to do that growing a veggie garden just can't be put on the back, that's where I have been, in the garden, around the garden, in the yard, around the yard, planting flowers, veggies, and cleaning up previously unattended gardens. Not to mention smashing fingers moving rocks. Dinners have been sort of hit and miss, with Tom working late, and me too tired to cook. Last night I made these noodles and served them with shrimp and a tomato/avocado salad. It was cool, yummy and a lovely end to a productive day. And did you notice how pretty it is?

What you need and what to do:

Take 2 peeled cucumbers and mandolin up some 1/8" noodles, place in bowl.
Cooked and cooled shrimp, whatever size and amount you want

1/2 cup diced red onion
1/2 cup rice vinegar
2 tsp sugar
1/2 tsp crushed red pepper flakes

Pour the dressing over the "noodles" and onion, toss, cover, refrigerate for at least one hour tossing occassionally. The dressing will pool so toss one more time, and with tongs or slotted spoon place on serving plate and sprinkle with 2 tsp white sesame seeds that have been lightly toasted in a pan. Adapted from Just a Taste.

Thursday, June 12, 2014

Refrigerator salad

I love cucumbers, and I love sugary vinegary flavors especially with veggies, so for that I make refrigerator salad. Good with all kinds of summer fare, even on sandwiches.
What you need and what to do:
In a sauce pan bring to a boil so that the sugar dissolves and then let cool:
4 cups Braggs apple cider vinegar, 2 cups sugar, 1 Tbls sea salt, 2 tsp celery seed, 2 tsp mustard seed
Slice or cut up the following (cut em pretty):
1 large cucumber, 
1 bell pepper (red or yellow, or both), 
1 small yellow or white onion
This recipe makes approximately 1 quart of cucumber salad. Layer your veggies in the jar, pour the "dressing" over leaving an inch at the top, put the lid on and place in frig. Will store for weeks, better after a couple of days. Fresh tasting and crunchy. Adapted from family.

Thursday, June 5, 2014

Mom's brownies

These have been on a million picnics and other events...a good basic brownie recipe.

What you need and what to do:

Melt 5 ounces of good unsweetened chocolate

In a bowl, cream together:
1 cup softened butter
2 cups sugar
4 eggs

Add the melted chocolate and
1 TBLS vanilla
1 TBLS espresso powder (totally optional)
1 cup flour
1 cup chopped nuts (3/4 cup into the batter and 1/4 cup to sprinkle on top before baking)

Bake in a greased 9x13 pan at 325 degrees for about 30 minutes or until a toothpick comes out clean.
Cool before cutting or serving. Adapted from family.