Rhubard Lime Sherbet

Ingredients

• 6 oz (two large stalks) of rhubarb, washed and trimmed
• 1/4 cup + 2 tbs sugar
• 1/3 cup water
• 3 tbs freshly squeezed lime juice
• 1 cup whole milk

Thinly slice rhubarb. In a medium nonreactive sauce pan, combine rhubarb, sugar, and water. Bring to a boil over medium heat and let simmer 5 minutes, until rhubarb is soft and cooked through. Remove from heat and let cool.

Puree rhubarb mixture in a blender or food processor and scrape into a medium bowl. Add lime juice and milk and stir until combined. Thoroughly chill for 4 hours (or overnight) in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions.

Source: Modern Domestic Blog
Note to Self -Double recipe for my ice cream maker!

Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Pasta with Goat Cheese and Roasted Asparagus

 Ingredients (Serves 4)

• 2 bunches asparagus (2 pounds total), tough ends removed
• 4 tablespoons butter, cut into small pieces
• 12 ounces cavatappi or other short pasta
• 1 small log soft goat cheese (5 ounces), crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish

Directions

1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Chocolate Double Layer Cake

Frosting

Makes about 4 cups

• 2 1/4 cups confectioners' sugar, sifted
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 6 ounces cream cheese, room temperature
• 3/4 cup unsalted butter, room temperature
• 9 ounces bittersweet chocolate, melted and cooled
• 3/4 cups sour cream

Directions

1. Sift together confectioners' sugar, cocoa, and salt. 
2. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

Cake

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep) dust with cocoa; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl, beat on low until just combined.  Raise speed to medium and add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly between pans. Bake until set and a tooth pick inserted into the centers comes out clean, about 35 minutes, let cool for 15 minutes.  Turn out from pans.  Let cool completely.
3. Spread 2 cups of chocolate frosting onto top of 1 cooled layer.  Top with remaining layer; frost top and sides with remaining 2 cups of frosting.   
4. Cupcake Option: Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

• Note: To Make buttermilk add 1 tbsp of lemon juice to 3/4 cup of milk and let sit for 5 min 

Winter Pork Casserole

Serves 4

Prep Time: 20 minutes

Cooking Time: 1 hour

• 2 tbsp olive oil
• 500g (1 lb) pork fillet, cubed
• 2 cloves of garlis (minced)
• 1 tsp ground cinnamon
• 1 tsp ground corriander
• 1 tsp ground cumin
• 2.5 cm peice of fresh ginger, peeled and grated
• 400g (14 oz) can of mixed beans or chickpeas (drained)
• 1 red pepper (sliced)
• 300ml chicken stock
• 25g flaked almonds (toasted)
• Chopped flat-leaved parsley to garnish

1. Heat 1 tbsp oil in a casserole dish, add the pork and fry, in batches until brown all over.  Remove and set aside.  Add the remaining oil, then add the onion and cook for 10 minutes until softened.  Return the pork to the casserole, add the garlic, spices and ginger and cook for two more minutes.

2. Add the mixed beans, red pepper and stock.  Seasons well with saly and pepper, then stir and bring to a boil.  Reduce the deat to the lowest setting and simmer, sovered for 40 minutes, adding a little extra stock if it begins to look dry.  Check the seaoning and serve.

3. Sprinkle with the almonds and parsley and serve with brown basmati rice.

Rachel's Thoughts: Used this recipe to use up some random pork that I found in my freezer.  The falvors in this dish are really unique and quite enjoyable.

Source: Adapted from Good House Keeping.

New York Cheese Cake

Makes one 10-inch cake

• 6 tablespoons unsalted butter, room temperature, plus more for pans
• One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
• 2 1/4 cups sugar
• 3 tablespoons sugar
• 3 pounds (six 8-ounce packages) cream cheese, room temperature
• 1/2 cup all-purpose flour
• 1 cup sour cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 5 large eggs

Directions

1. Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
2. Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
4. Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.   
   
   Rachel's Thoughts: We did not really like the crust, found it quite soggy, probably because we didn't let is cool (we were in a rush).  So next time we will be making SURE it is completely cool!  We served it with strawberries and chocolate sauce.
   
   Source: Martha Stewart Online

Grilled Sirloin Tip Roast

• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp crushed peppercorns 
• ½ tsp dried oregano 
• 3 - 5 lb Sirloin Tip Roast

In small bowl, combine mustard, lemon juice, peppercorns and oregano. Rub over all surfaces of roast and let stand at room temperature for 1 hour or longer in refrigerator. Cook covered over medium-hot coals or at medium setting on electric or gas barbecue. Allow 20 min/lb (45 min/kg) for rare or 25 min/lb (55 min/kg) for medium.

Source: Ranchers.net (ie. random google search hit)

Rachel's Thoughts: I added a tsp of salt to the mixture and some extra Dijon.  This rub is nice because it is not overpowering.

Hush Puppies

Serves 6 to 8

• 2 cups cornmeal
• 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1/2 cup grated onion
• 1/4 cup sliced green onion
• 1 large egg yolk
• 1 cup buttermilk
• 6 large egg whites
• Canola oil, for frying

Directions

1. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
3. Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately. 

Curried Shrimp

• 2 tablespoons olive oil
• 1 large onion, thinly sliced (about 3 cups)
• 1 jalapeno chile, finely chopped
• Salt
• 2 tablespoons tomato paste
• 2 teaspoons curry powder
• 1/2 teaspoon ground ginger
• 4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice

 

Directions

1. Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
2. Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
3. Add sour cream and lime juice to skillet; stir to combine. Serve hot.  

  

Source: Martha Stewart 

Rachel's Thoughts: 

•  1 Tbsp of freshly grated ginger instead of ground
• 2 Extra tomatoes
• Whole lime worth of juice

Coconut and Beef Curry with Noodles

• course salt and ground pepper
• 8 oz vermicelli (rice noodles)
• 2 tbsp vegetable oil
• 1 lb beef sirloin, cut into 2in thin strips
• 1 red onion, halved and thinly sliced
• 2 red bell peppers, thinly sliced lengthwise
• 1/4 cup water
• 1 tbsp Thai red curry paste
• 1 can coconut milk
• 1 cup packed fresh basil leaves
• 1 tbsp fresh lemon juice

1. Bring a large pot of salted water to a boil; add a generous amount of salt. Cook noodles until tender according to instructions.

2. In a large skillet, heat 2 tbsp oil over medium-high heat. Season beef with salt and pepper and add to skillet. Cook without stirring until browned on one side. Transfer to a plate and set aside.

3. Add onion, bell peppers and 1/4 water to skillet; season with salt and pepper. Cook until veggies are crisp-tender, 3-4 minutes.  Add curry paste; cook, stirrung and scraping bottom of skillet until fragrant, about 1 minute.

4. Return beef and any accumulated juices to skillet and add coconut milk. Simmer until sauce thickens, 4-5 minutes. Remove from heat. Stir in basil and lemon juice, season with salt and pepper.  serve beef mixture over noodles.

Source: Martha Stewart Everyday Food

Rachel's Thoughts: We forgot to take a picture as we devoured it.  Definitely will take again in the near future (and take a picture).   Not too spicy for my wimpy taste buds!