Rhubarb & Minute Tapioca

RAH! RAH! RAH! FOR RHUBARB!

I grew up on this yummy dish!

Rhubarb tends to be one of those ingredients that if you didn't grow up eating it, you may have a hard time liking it.

I LOVE IT!

It seems my mom had a dish of this (freshly made..often) in our fridge all summer long.  It was definitely the favorite rhubarb recipe in our family growing up.Still is mine!

Once you have your rhubarb washed & chopped, this doesn't take long to make, from beginning to end. 

You have the option to (easily) make it sugar-free if you wish too.

You can add a can of crushed pineapple to the finished recipe, or do as I do sometimes...when I have leftover pineapple juice in the fridge, I use it for part of the water in the recipe.

RHUBARB & MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I used xylitol)

1/2 tsp. salt

1/3 c. minute tapioca

(the original recipe called for 1/4 c., but I like ours thicker)

few drops of red food coloring, optional

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks. (I often bang it again the side of the pan to help it along...it's just what I do when I make this).  Stir to blend in food coloring; cool; refrigerate.

This keeps well for atleast 2 weeks in the fridge.

Try it over ice cream. We love just a dish of it plain.

Linked to Gooseberry Patch Roundup
Scrumptious Sunday
Mix it up Monday
Mop it up Monday
       Melt in your Mouth Monday
Mrs. Fox's Sweet Party

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Meal Plan Monday

Carrot Cake Oatmeal {Healthy Option}

If you don't know this by now...I am a LOVER of oatmeal!

I love being able to 'dress it up' in some luscious ways.

It's been a few weeks since I posted an oatmeal recipe, so I figure I'm overdue...*-*

I made this nutritious breakfast while I was recently suffering with an infected tooth.  It hurt to open my mouth very far, so I was sticking with soft foods...that meant, lots of oatmeal!

(No doubt, my cholesterol is thankful=)

So when I saw this was a featured recipe at Foodbuzz, but actually posted at this blog - Katherine Martinelli  - I immediately ran to the kitchen to try it.

It didn't disappoint at all.

Think of sneaking veggies into your kids breakfast!

(I won't tell if you won't=)

I later thought about adding a dallop of cream cheese too, but alas...that was after I'd already scarfed it down.

The cinnamon/nutmeg in this make it so tasty.  I topped it with flax seed and agave nectar and a few chopped pecans. 

MMMMMM! at its finest!

Hope you'll give it a try.  You could always grate your carrots the night before so things could be prepared faster in the morning.

The original recipe calls for steel cut oats, but since I didn't have any, I used old fashioned, and cooked it in the microwave instead of on top of the stove....cause I couldn't wait!! 

CARROT CAKE OATMEAL

1/3 c. old fashioned oats

(If you want to use steel cut oats, soak them overnight in 1.5 cups boiling water)

1 c. milk (I used 1%)

2 carrots, finely shredded

pinch of salt

1/2 Tb. ground cinnamon

(I used a little less)

couple dashes of nutmeg

1/2 tsp. vanilla extract

brown sugar/agave nectar/maple syrup to sweeten

chopped walnuts/pecans for crunch and chia seeds for garnish

In large microwave bowl, mix oats and milk. Cover; cook on high for 2 minutes, then stir. Then cook 1-1/2 minutes longer; stir, then 1 minute longer, or until it reaches desired thickness.

Sprinkle with salt, cinnamon, nutmeg and vanilla. Mix well to blend.

Serve hot topped with agave, maple syrup, nuts and/or chia seeds.

Yield: 1 serving

(If cooking on top of stove, it should take about 10 minutes)

(You could double or triple the recipe and reduce the amount of carrots)

Linked to Gooseberry Patch Roundup
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Breakfast Ideas Monday
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Banana Cupcakes with White Ganache

I love banana bread and banana cake, and when I saw this recipe at

The Big Green Bowl I knew I couldn't pass it up. 

It proved to be a very tasty snack - very moist and yummy-licious! 

The original recipe is for banana cake, but I was in a time crunch when I decided to make them, so I choose to bake cupcakes to save on time.

I always have bananas in the freezer...I just toss them in, peel and all, when they are brown.  Before baking with them, I thaw them on the counter, or overnight in the fridge, and squeeze them out of the peel into the batter.  They blend in easily and I believe it adds more moisture.

Banana Cake (or Cupcakes)

1/4 cup shortening

1-1/2 cups sugar
(I cut back some and used half Splenda)

2 eggs

2-1/4 cups flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1/2 cup buttermilk*

1 cup mashed bananas (2 or 3 ripe bananas)

Preheat oven to 350-F. Grease and flour two 8" round cake pans (or use PAM cooking spray for baking). You can also make cupcakes with this batter.

In a large bowl, cream shortening and sugar til well combined. Add eggs and beat some more. Dissolve baking soda in the buttermilk. In a small bowl, whisk together the flour, salt and baking powder. Add buttermilk and flour mixture alternately a little a a time. Beat in bananas.

Divide batter evenly between cake pans. Bake for 25 min. or until toothpick inserted in the center comes out clean. I didn't record how long I baked the cupcakes, but probably about 15 minutes.
Begin checking them after 12 to be sure you don't overbake.

Remove from oven and cool in pan for 5 min. Invert onto cooling racks. When completely cool, frost the cake with butter cream frosting or the cupcakes with white chocolate ganache.

White Chocolate Ganache:

1 c. white chocolate chips

1/2 c. heavy cream

In a microwave safe bowl, combine the chips and cream. Microwave on high in 20 second intervals, stirring after each 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.

After muffins are cooled, dip each top in the ganache, or pour/spread a little over each and set them back on wire rack to dry.

*TIP: If you don't have buttermilk, you can make your own "sour milk" by measuring 1 tsp vinegar or lemon juice into a measuring cup, and adding enough milk to make a total of 1 cup. Let it stand 5 minutes before using. For this recipe, cut that in 1/2.

Makes 2 - 8" layers or about 30 cupcakes.

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Meal Plan Monday

Leader Enterprise - April 18, 2011 - Spring Cleaning (appliances)

It's that time of year when we tend to think more about spring cleaning.Something about all that wonderful daylight motivates us to scrub, de-clutter and rid our homes of winter dust bunnies. Doesn't it feel so good to get your house refreshened?

Here's a little 'trick' to cover up burnt toast odor or just to make your home smell great. Simmer a handful of whole cloves, 3-4 whole nutmegs, 4-5 cinnamon sticks, and/or perhaps a few orange or lemon peels in a large pot of water for an hour. But don't just pour this bubbling deodorizer down the drain! Instead, strain the cooled liquid into spray bottles and use it in the kitchen and elsewhere whenever the air could use a little freshening. Voila!


Open windows and doors when you can and 'air out' your home and invite the nice weather inside. Air out the rugs. Get a new brightly-colored dish towel to hang in your kitchen or change out your sponge or dishcloth. Little things can really help add cheer to your home.


I am very fond of practical and frugal tips. My own favorite cleaning tip is for cleaning your microwave with ease. Fill a mug or bowl with water, adding about a tablespoon of lemon juice. Turn it on high for 3-4 minutes, then allow to stand a few minutes while the steam loosens the cooked-on splatters. Wipe out with a cloth, removing turntable to wash in dishsoap. The lemon juice freshens and removes any lingering odors.


My sweet hubby received a Consumer Reports book "How to Clean Practically Anything" and right away, handed it over to me to glean from. (No,I didn't take it personally). I was intrigued by these ideas to clean up the appliances and tools in the kitchen so I decided to pass along these simple cleaning tips to you.


CHOPPING BOARDS: Whether you use a wooden or plastic cutting board, wash it as soon as possible after use in soapy water. Sprinkle some salt on it, squeeze a little fresh lemon juice on it, then scrub the board with the cut lemon to rid it of stains and freshen it too. Disinfect boards frequently by wiping them down with one part bleach and 10 parts water. Be sure to rinse thoroughly.


COFFEEMAKERS: Dried coffee oils can ruin the taste of the best coffee. Be sure to wash the carafe, filter in soapy water. Don't forget to rinse well and dry. To rid mineral buildups in tubes and tank, run a mixture of half white vinegar and half water through, atleast a couple of times. Then run fresh water through a few more times to thoroughly rinse.


BLENDERS: Some parts may be dishwasher safe, but the easiest way is to fill the blender partway with HOT water (not boiling), adding a few drops of liquid dishwashing soap. Place the cover on top and run on high for 20 seconds. Allow to stand 3-5 minutes; rinse with cold water and allow to air dry. Wipe base with soft cloth dampened with water or white vinegar. Dry thoroughly.

SHOWERHEADS: To unclog scaly deposits - vinegar comes to the rescue again!Simmer a metal head for 15 minutes in one part vinegar; 8 parts water, or just let it soak in straight vinegar overnight. Scrub with an old toothbrush and it'll look like new.

GARBAGE DISPOSAL: Grind citrus peels in the garbage disposal to eliminate nasty odors and freshen the drain. Keep water flowing and allow disposal to run atleast 30 seconds after grinding noises stop. Don't forget to wash the rubber gasket too.


It's the time of year for spring fruits and veggies, so I'm going to help you enjoy rhubarb and asparagus a little more with these easy and favorite recipes. Did you know that if you bend a stalk of asparagus when cleaning, it naturally breaks off at the tough part? Give it a try, it works great. We always freeze alot of asparagus in the spring to last us through the winter. Hubby is a great help with this big project, and I'm very thankful. Feel free to substitute fresh cooked asparagus in this recipe.


ASPARAGUS CASSEROLE

1 sleeve Ritz crackers, crushed

4 Tb. butter or margarine,melted

2 (15 ozs) cans asparagus spears, drained

(or 2-3 c.fresh cooked asparagus)

1 (8 ozs) can sliced water chestnuts, optional

2-3 hard-boiled eggs, chopped

1/2 c. evaporated or 2% milk

1 (10.75 ozs) can cream of mushroom soup

Preheat oven to 350. Grease 9"x9" baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle with remaining cracker crumbs on top. Bake 30 minutes or until bubbly. May sprinkle asparagus with shredded cheese before topping with crumbs prior to baking if desired.


RHUBARB AND MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

1/2 tsp. salt

1/2 c. minute tapioca

Cook all ingredients together in large saucepan; stir occasionally. Rhubarb breaks down when it is done. Cool. May add small can of crushed pineapple if desired. Chill and serve. Keeps well for a couple of weeks in the refrigerator. I always make this recipe with Splenda and it's delicious.


We regularly enjoy fruit/yogurt smoothies for breakfast. This is a healthy and refreshing drink that makes a great breakfast or snack anytime. Very easy and quick too.Add a scoop of protein powder if you'd like.


ORANGE CREAMSICLE SMOOTHIE

1 c. skim milk

1 (6 ozs) container low/non-fat vanilla yogurt

1/3 c. frozen orange juice concentrate, partially thawed

1/2 tsp. vanilla extract

5 ice cubes, crushed


Combine milk, yogurt, oj concentrate and vanilla in blender. Blend 15 seconds to combine ingredients. Add ice cubes and blend about 20 seconds longer until frothy. Serve immediately. Serves 2. Each serving = 198 cals., 1.5 gr.fat, 10 gr. protein, 1.5 gr.fiber


Til next time, soak in some rays and Vitamin D-enjoy the sunshine!

An Invitation, A Party & A Potluck - YA'LL COME!!

You are Invited To....

A Potluck at The Better Baker!

I AM THRILLED, BLESSED & HONORED TO BECOME A PART OF AN AMAZING TEAM AT "WEEKEND POTLUCK" LINKY PARTY!

When: Every Friday starting at 7 am and all through the weekend

Where: At 5 great blogs

What to bring: Your favorite recipes! As many as you can carry!

NOW ON WITH THE SHOW...

Last week, we mentioned that we were going to add a new cohost to our Weekend Potluck team. Well… it’s so exciting to announce that we actually added two fabulous blogs to our party. Now, you can also find Weekend Potluck at The Better Baker and Sunflower Supper Club. Please make sure to swing by and welcome them.

The recipe with the most clicks was ~

Grammy’s White Sheet Cake by Eat Cake for Dinner

Recipes that caught our attention ~

Jalapeno Popper Grilled Cheese Sandwich by Galley Kitchen

Mounds Bars by That Skinny Chick Can Bake

And, a personal favorite ~

Skinnified Chicken Pad Thai by Skinny Kitchen

If you were featured today, please feel free to grab the red “featured” button below.

 

Your hosts ~

• The Better Baker~ Marsha
• Sunflower Supper Club~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

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