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!
There are times in life when you just have to cook something fast. I am there right now.
After having gone to Mitsua Japanese Market a while back and having the awesome Ramen Soup I had to come up with a quick yet filling Ramen soup recipe to make at home. And I had to use that darn rotisserie chicken that my husband can’t get enough of and use up some of the veggies in the fridge.
This is what I came up with.
Not only was this a quick meal but I guess kind of healthy too!
10 cups chicken broth
1/4 onion, sliced
1 small zucchini, thinly sliced
8 oz. mushrooms. sliced
1 rotisserie chicken breast, shredded
2 tblspn Tamari Sauce
1 pkg Ramen soup, any flavor (I did not use the flavor packet)
Squeeze of fresh lime
Boil chicken broth. Add all ingredients and bring down to a simmer for about 10 minutes until noodles are cooked and veggies are soft. Add a squeeze of fresh lime and stir! Eat immediately topped with a bit of cilantro and if you like some Chili Paste or Sriracha.
If you won’t be eating immediately, separate your noodles and veggies from your broth using a colander. This will avoid the noodles from getting soggy. When ready to eat just combine your noodles and veggies with the broth.
Quick and Delicious!
I am so excited for Halloween to get here! I can’t wait to go Trick or Treating with my niece! I’m going to make a big pot of Chili and some biscuits for my family that is coming over.EEEEK! And probably Enfrijoladas for my Dad. He’s kind of picky when it comes to what he eats.
We have had some beautiful weather so far this fall and it seems that it’s going to start getting colder which means more soups , more eating and more naps. That is not good for me!
Well, this soup is kind of healthy!
This was nice and tasty!
- 1 pound italian sausage (I used mild sausage)
- 2 tablespoons butter or olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
- 1/4 teaspoon freshly grated nutmeg
- 4 medium or 2 large russet baking potatoes, sliced
- 8 cups chicken broth or stock
- 1/2 cup heavy cream
1.Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.
2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.
3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, and pepper. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side.
This really was good, filling and easy to make.
Adapted from The Candid Appetite
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
This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!
A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.
This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.
Ceviche de Coliflor
Use as much or as little of each ingredient as you like.
- Finely chopped cauliflower
- Finely chopped broccoli
- Finely chopped tomatoes
- Finely chopped cucumber
- Finely chopped purple onion
- Fresh squeezed lime juice
- Finely chopped jalapeño pepper, optional
- Salt to taste
Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.
I hope everyone had a great weekend! I was quite busy but did manage to get a little rest in. I enjoyed this weekend by going shopping with my mom on Saturday then going shopping with my family on Sunday. It was a very productive shopping weekend. I don’t shop too much for myself but I figured with being in a new school and my birthday here that I needed and deserved some new clothes. I might have gone a bit overboard but I did not pay full price for anything. Clearance, Clearance! I did quite well considering my budget wasn’t too big. I was a good girl and even donated some clothes that I haven’t worn in a while…like years.
Cooking has still been a little hard due to how busy I’ve been but using leftovers for another meal has helped a lot! I had leftover brown rice and figured a nice salad would work with it.
I absolutely love the flavors in Greek foods. I especially love Greek dressings for salads. I love the zestiness! We have tons of cucumbers in the garden this summer so they worked out perfectly for this salad. If you have lots of cucumbers from your garden try making this delicious Cucumber Lime Cooler.
Brown Rice Greek Salad
- 1 cup cooked brown rice
- 1 cup chickpeas – drained and rinsed
- 1 cup cherry tomatoes – roasted or fresh-I used 1 large regular tomato
- 1 cup cucumber – diced
- ½ cup scallions – minced
- ½ cup corn – fresh, frozen, leftover grilled, etc.
- ¼ cup feta cheese – crumbled
- ½ cup kalamata olives-I used green olives
- Zest and juice of one lemon
- 1 tbs olive oil
- 1 tbs dried oregano
- 1 tbs dried mint
- 2 garlic cloves – minced
- Salt and pepper to taste
- To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
- In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
- Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
- Check for seasoning and adjust accordingly.
This is such a great main meal or side dish for summer. I love this stuff!
Recipe Source The Lemon Bowl
How’s it going? Anything exciting going on? Have you gotten to go on vacation? My vacation has come to an end and I should be on my way home about now. I had not been to Mexico in about eight years. How lucky am I to have gone back? Super lucky! Some of the best vacations I have ever had have been with my Dad in Mexico. When he said he wanted as many of us to go as possible it seemed that I was the only one going. I treasure the memories I have spent with my Dad, just sitting on the porch drinking coffee and eating some pan dulce. I love watching the kids trying to help my dad do yard work or something and they just end up playing around and getting my Dad angry…sorry, Dad! I love to shop. When I go to any tiendita just to check it out my Dad just waits for us in the plaza. He hates to shop. The memory of my my Dad taking us to the rancho and telling us which house belonged to who in the past…priceless! It’s also about my children. I am so glad that they know where we come from. Letting them play in the dirt…amazing moments. Letting them go swimming and fishing in the river. Checking out the old cemeteries…educational. Just being together in the place where my parents, their parents, and so on grew up. My Dad, my children and I have been stuck at the hip many times on vacation to Mexico and I am grateful for every single minute. Thanks, Dad and kids for the memories!
Let’s talk about coleslaw? Are you a fan? To tell you the truth I am not a fan of creamy coleslaws. I love vinegar based coleslaw. I don’t make coleslaw that often so when I found this recipe I made it just for myself.
When I made the coleslaw I happened to make some pulled pork sandwiches too. So why not just pile it on the sandwich? Delicious and tangy. I love tangy!
Vinegar Based Coleslaw
- 1/2 thinly sliced head of green cabbage
- 1 cup of thinly sliced red cabbage
- 2 whole shredded carrots
- 3 thinly sliced green onions
- 1/4 cup of apple cider vinegar
- 1 tablespoon of grainy mustard
- 1 tablespoon of honey
- 1/4 cup of olive oil
- 1 1/2 teaspoons of celery seed
- Kosher salt and fresh cracked pepper to taste
- In a small bowl whisk together vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions and celery seed. Next, pour a small amount of the dressing on the cabbage mixture and mix together until combined and until desired amount of dressing is achieved. Season with salt and pepper and chill before serving.
This would be great at a BBQ!