I hope everyone is having a fabulous summer! Mine is ok. Nothing fantastic. This is the first summer in about seventeen years that I work. Now that my kids are grown there was really no point to staying home for the summer and besides the extra money does come in handy! I do miss sleeping in though…you know how I love to sleep in. We do go out to eat and such but nothing too big this summer. But before you know it I’ll be back on my school year schedule.
Who likes rhubarb? I do and so does my husband. It has a kind of sour-tangy taste to it so turning it into something sweet is the perfect use for it. Years ago we had a rhubarb plant and I would make strawberry rhubarb pie. Then my plant died…which is weird because you pretty much just let it grow on its own…I think! Anyhow, we bought rhubarb plants when we went to the Flower and Garden Show and they are gorgeous! They have the big green leaves and the beautiful ruby red colored stalks. It is actually a vegetable but is usually thought to be a fruit because it’s mainly used in desserts.
Of course I had to go online and find out what else can be made with rhubarb. I found a super simple recipe for rhubarb syrup.
Isn’t the color beautiful? I chose to make a drink (non-alcoholic) with the syrup and club soda. It’s so refreshing and pretty. Because of the color it would be such a pretty drink for bridal and baby showers.
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 cup water
Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
Set a fine mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
Carefully pour the syrup into a clean bottle . If pouring into a glass jar make sure it will hold hot liquids. I let it cool a bit before funneling into my jar. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.
I did keep the solids from the strained liquid and used it as a jam on toast. It was so good and nothing goes to waste. There are so many ways to use the syrup…over ice cream, on pound cake and of course in alcoholic drinks. Enjoy!
I hope everyone has been doing well and enjoyed their Easter! My brothers families and mine all got together at my parents house to eat and laugh as usual!
The weather is finally getting a bit better and pretty soon we all will be outside in full force! I can’t wait. I’m pretty tired of the cold and being indoors.
I work with a wonderful group of women! At lunch time we sometimes get together and just enjoy each others company and lunch! One of my friends had a delicious looking dish with some fantastic flavor! I am not shy around these women and actually asked “Can I try that?” I used to be more shy but I think that the older I get the less shy I am!
Whoa! This Aji as it’s called was amazing. The wonderful woman who makes it is Colombian and said that it is typically served with Colombian Empanadas (hers are delicious-I need lessons!) Another wonderful woman actually put it into recipe form and it works wonderfully!
I actually made this one day on Winter break while I was making tamales. I of course did not make empanadas but had some tortilla chips so I ate it as a dip. The flavor is absolutely bright and sunny! I am embarrassed to say that I ate it all by myself throughout the day. It happens, right?
- 1 Cilantro bunch
- 8 green onions (without the roots of course)
- 1 avocado (out of its shell/skin of course!)
- 2 tablespoons oil (I used olive oil)
- 1/4 cup water
- juice of 1 lemon
- 8 chiles de arbol (less or more to your liking)
- salt to taste
Throw everything in a blender and blend until smooth. Add salt to your liking.
This is definitely going to be a staple in my home and hopefully I will get some empanada making lessons soon! This could probably be used as a sandwich or wrap spread as well.
Have a great day!
Happy Wednesday! Are you a pickle lover? I am. I love, love, love the pickles that come in those plastic bags. I love the spicy vinegar taste. Weird that I am the only one in my family that likes them. I guess that’s good for me. If I happen to stop somewhere and they have those pickles I usually buy a few and stash them. My husband planted cucumbers this year and we had quite a few;more than I knew what to do with! I made lots of Cucumber Lime Cooler. You can find that recipe here.
I made several canning jars of these beauties. These were so good! They were vinegary but salty but a bit sweet. YUM!
Spicy Refrigerator Dill Pickles
- 1 tablespoon pickling spice
- 1 1/2 teaspoons dill seed
- 1/2 teaspoon red pepper flakes, or to taste
- 4 sprigs fresh dill weed
- In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
- Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
I’ve been eating a lot of these delicious pickles. They’re a perfect snack.
Recipe Source allrecipes.com
Last summer I posted about how I like to dry the mint growing in my backyard to use throughout the year for cold or hot tea. This mint sugar is awesome for sweetening your mint tea or any other drink you want a hint of mint in.
You are going to be using fresh mint for this.
This is go good and fresh tasting! You can even sprinkle it over fruit!
1/2 cup fresh mint leaves
3/4 cup sugar
n a food processor (I used my blender), add mint leaves and sugar. Pulse until mint is finely ground and mixture is well combined.
– Makes about 1 cup
– Store in an airtight container for 1-2 days
My whole life I have had an aversion to eating savory foods with sweet additions such as eating pork with applesauce-which i still have never tried. I also couldn’t get why people would eat salads with fruits/berries such as blueberries, strawberries, raspberries, etc.
Just a few weeks ago I tried my first salad with fresh berries and a raspberry vinaigrette. I was amazed at the flavors. Of course I had to run out and get the ingredients for a salad and a raspberry vinaigrette. This was the result.
This is a beautiful, creamy, pink, sweet yet savory dressing that is currently my favorite. The salad with the dressing is absolutely delicious an beautiful too.
For the salad I just tossed some spinach on the plate and topped with fresh raspberries, some toasted, sliced almonds, some feta cheesed and then dressed with the vinaigrette. This is a total winner!
Fresh Raspberry Vinaigrette
- 1/2 cup fresh raspberries
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Purée raspberries with vinegar and honey in a food processor ,blender or in a medium bowl using a hand blender until smooth. While puréeing, add olive oil in a slow, steady stream. Blend until combined.
- Season with salt and pepper. Store leftover dressing in the refrigerator for up to 2 weeks.
This was adventurous for me and I am so glad I tried it!
Recipe from http://www.walmartlivebetter.ca/
Strawberries are such a delicious and versatile fruit. You can eat them alone, with an accompaniment like sweetened cream, dip them in chocolate, use them in baking or in salads. Strawberries seem to have endless possibilities in the kitchen. If I have an abundance of strawberries I like to make some Fresh Strawberry Sauce to freeze and use throughout the year on ice cream or cakes.
This sauce is so fresh tasting and easy to make.
Doesn’t the sauce look pretty? I love the color of it!
Fresh Strawberry Sauce
- 2 cups fresh strawberries,washed and chopped
- 3/4 cup water
- 1/2 cup sugar
- 1/2 tspn vanilla
- 1 tbspn cornstarch + 1 tbspn water
Mix cornstarch and water in small bowl and set aside. Place strawberries, water and sugar in a heavy duty sauce pan. Bring to a simmer and stir until sugar is dissolved. Stir in vanilla. Simmer for about another 2 minutes. Add cornstarch and water mixture to strawberry mixture and simmer stirring constantly until the sauce thickens.
Allow to cool. Use to top your ice cream or cake. Store in the refrigerator about a week. You can also freeze the sauce to use later.
There is something odd about my daughters. They don’t like tomatoes. They actually hate tomatoes. They don’t like them raw or cooked. I on the other hand love tomatoes-raw and cooked. When I cook something with tomatoes they usually pick them out. Their loss. They do like pasta sauce. When I was looking for a recipe for a cream based tomato sauce I found the one I am posting today.
The girls absolutely loved the variation on this pasta sauce. If figured they would since they love cream based sauces like Alfredo sauce. Score!
Tomato Cream Sauce
- 1 cup vegetable broth
- 2 cups tomato pasta sauce
- 1/2 cup heavy cream
- Salt & pepper
Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente to skillet. Cover and simmer for 12 minutes.
It’s that simple.
Recipe Source Rachel Schultz