Rhubard Pie

Serves 10, Prep: 30 min, Total: 6 hours

• Pie Dough
• All-purpose flour, for dusting
• 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
• 3/4 cup (or 2/3)
• 2 tablespoons cornstarch
• Pinch of salt
• Orange zest 

Directions

1. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, orange zest and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
2. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

 Crumble Topping

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup packed light-brown sugar
• 3 tablespoons granulated sugar
• Pinch of salt
• 6 tablespoons cold unsalted butter (cut into small pieces)

Directions

1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

 Source: Everyday Food (with small changes)

 

Super Easy (and Cheap) Lasagna

Ingredients

• 1 pound lean ground beef
• 1 (32 ounce) jar spaghetti sauce
• 32 ounces cottage cheese  (or ricotta)
• 3 cups shredded mozzarella cheese  (less)
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried parsley  - (Fresh basil or parsley)
• salt to taste
• ground black pepper to taste
• 9 lasagna noodles
• 1/2 cup water  (less) 

 Directions

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving. 

Source: All recipes.com

Rachel's Thoughts: I used cottage cheese and ricotta, fresh parsley and basil (simmered with the sauce).   

Ice Cream Dessert and Chocolate Sauce

A. Crumble Topping

• 1 1/3 c flour
• 1 cup chopped pecans or walnuts
• 1 c brown sugar
• 1 cup roller oats
• 1 cup melted margarine/butter

Mix, bake in oven on cookie sheet at 400 for 15 minutes, break up multiple times.  Crumble and cool.

B. Chocolate Sauce

-        ¼ c butter

-        ¾ c white sugar

-        ¼ cocoa powder

-        ¼ milk

Melt butter in saucepan, stir in white sugar, cocoa, and milk, stir constantly, bring to a rolling boil, turn heat to medium low let bowl for just over minute and let cool.

C. Assembly

Place half of the crumble on the bottom of pan, drizzle with caramel, spread with ice cream, cover with remaining half of topping and drizzle with caramel sauce and chocolate sauce.

Tomoato Panzanella with Ricotta

Serves 4, Active Time: 5min, Total Time: 25min

• 0.5 lbs day-old crusty bread cut into 1 inch pieces (5 cups)
• 2 lbs ripe tomatoes, cut into 1 inch peices
• 1/2 small red onion, thinly sliced
• 3 tbsp red-wine vinegar
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 15 ounces ricotta

 Directions

1. Preheat oven to 375.  On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown (20 min).
2. In a large bowl combine tomatoes, onion, vinegar and oil and season with salt and pepper.
3. Add toasted bread and basil and toss to combine.
4. Let sit 20/30 minutes to allow bread to soak up liquid.
5. Dividesalad evenly and top with ricotta, drizzle with oil and season with salt and pepper.

Red Pepper Dip

Makes 2 cups

• 1 cup pomegranate juice
• 1 package whole-wheat pitas, 1 pita torn into 1-inch pieces
• 1/2 cup walnuts, toasted
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 jar (16 ounces) roasted red peppers, drained, rinsed, and roughly chopped
• 1 teaspoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Coarse salt

Directions

1. In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
2. Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.
3.  Source: Everyday Food May 2010 

Thia Beef Salad

Steak:

• 2 Tb soy sauce (San-J makes a gluten free one)
• 2 Tsp fish sauce
• 2 tsp sugar
• 12 oz flank steak
• 1-2 tsp vegetable oil

1. Combine soy sauce, fish sauce, and sugar in a glass 9×13 baking dish. Add steak, turning to coat. Marinate at room temperature for 15 minutes or refrigerate several hours.
2. While the steak is marinating I prepare the salad and dressing.
3. Heat oil in a large skillet, I use cast-iron, over medium high heat. Add steak, reserving marinade, and cook until dark brown on both sides, about 3-5 minutes per side for medium-rare; make sure to wait until the meat has had time to brown well before trying to flip it or it will tear.
4. Add reserved marinade to skillet and turn steak once to coat. The marinade will get very thick and much of it will evaporate.
5. Transfer steak to a cutting board and let rest 5 minutes before slicing against the grain.
6. Add steak and dressing to prepared salad and serve immediately.

Salad:

• 1 head lettuce, washed and torn into pieces
• 1/4 cup mint leaves
• 1/4 cup basil leaves
• 1 cucumber, seeded, peeled and deiced
• 1 cup cherry tomatoes, halved
• 2 carrots, peeled and shaved with a vegetable peeler

1. In a large bowl, combine salad ingredients.

Ginger-Lime Dressing:

• 2 tsp fish sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 1 Tb peeled, minced fresh ginger
• 1/2 a jalapeno, minced, optional
• 2 Tb fresh lime juice

Source: Everyday Food May 2010

Camalized Onion Dip

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds onions, diced (4 large)
• Salt
• 3 tablespoons water
• 1 1/2 cup Greek non-fat yogurt
• 1/2 cup sour cream
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cayenne pepper, plus more for sprinkling
• raw vegetables such as carrots, celery, radishes, etc

Directions

1. Heat the oil in a large nonstick skillet over medium heat. Cook the onions with 1 teaspoon salt, stirring often, until caramelized, about 30-45 minutes.
2. Deglaze the pan, add the water and cook , scraping up any brown particles from the bottom of the skillet. Transfer the onions to a medium bowl and let cool for 30 minutes.
3. Stir yogurt, sour cream, lemon juice, and cayenne into the onions.

Refrigerate for at least 1 hour. Sprinkle with cayenne, and serve with vegetables and/or chips.

Spiced-Up Hummus

Ingredients: Makes 3 cups

• 15 (1 can) ounces chickpeas, drained, reserving 1/4 cup of the liquid
• 1/4 cup tahini (sesame paste)
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ground star anise (optional)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
• 1 plum tomato, peeled, seeded, and very finely chopped
• 2 scallions, very thinly sliced
• Coarse salt and ground pepper

Directions

1. In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
2. Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.
3. Source: Martha Stewart Online 

Chicken and Basil Stir-Fry

Serves 4

• 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 6 teaspoons vegetable oil
• 1 small onion, halved and cut into 1/4-inch-thick wedges
• 2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
• 6 garlic cloves, minced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half
• Cooked white rice, for serving (optional)

Directions  (Total Time: 40 minutes)

1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired. 

Rhubarb Upside-Down Cake

Makes one 9-inch cake; Serves 10

FOR THE TOPPING

• 4 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• Coarse salt

FOR THE CAKE

• 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
• 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
• 1 3/4 cups sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Coarse salt
• 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
• 2 large eggs
• 1 cup sour cream

Directions

1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Source: Martha Stewart Living