Touch of Spring

Strawberries and Rhubarb have always been a perfect marriage of flavors. The most popular and most well known of course is; “strawberry rhubarb pie”.
Did you know that a half-dozen plants will provide enough rhubarb for a family of four?
Something to think about for that backyard garden.
My mother use to make what we called; “rhubarb sauce” which really was applesauce without the apples. We really loved the rhubarb sauce as a side when we had pork chops for dinner. It was also great poured over vanilla or strawberry ice cream.
Rhubarb is just one of those economically sound ingredients with limitless cooking potential.
To welcome in spring here is a recipe that is easy to make and even easier to eat.

Touch of Spring Muffins

2 cups all purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¾ cup of milk
1/3 cup vegetable oil
½ cup sliced fresh strawberries
½ cup sliced fresh rhubarb
Topping:
2 teaspoons of sugar

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and oil until smooth. Stir into the dry ingredients, just until moistened. Fold in strawberries and rhubarb.
Fill greased or paper –lined muffin cups three fourths full. Sprinkle each with a little sugar before baking. Bake at 375 degrees for 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Makes 1 dozen muffins

I also thought that I would include my mother’s recipe for Rhubarb Sauce…..enjoy.

Rhubarb Sauce

Ingredients:

4 cups rhubarb chopped

3/4 cups sugar

1/4 cups water

Place all these in a saucepan; cover, and let simmer over medium heat until all the rhubarb has melted down(about 20-30 minutes).

You may also add additional flavorings such as cinnamon or ginger, the choice is yours. We just had it as is.

Here is an interesting tip regarding color; if you peel the rhubarb your sauce will be green, if you leave the peel on, your sauce will be red. No matter which method you choose the taste will be the same.

Spaghetti by Sophia

I had to share this recipe with all of you, I watched Sophia Loren make this on a talk show awhile back. I can’t tell you how often I make this; it is so easy and delicious. It’s perfect when having company; all you need is bread and a salad for a complete meal. You only need the stove to heat the water for the pasta.
I tweak a few things when I make this such as;” I use Farfalle(bow tie) instead of spaghetti. I also prefer to use boccacini (little mozzarella balls) instead of sliced. I also add a few different kinds of pitted olives. For a touch of meat try some thin sliced prosciutto”. But trust me, there is no need to change anything, it is great just the way it is.

Spaghetti con Pomodoro Crudo* (Spaghetti with uncooked tomato sauce) from "Sophia Loren Recipes & Memories" (GT Publishing). "

This is cool and refreshing, excellent for summer," says Loren. "Serve with chilled white wine."Makes 6 servings

1-1/2 pounds spaghetti

2 pounds tomatoes, not quite ripe, chopped

1/2 pound mozzarella, thinly sliced

2 medium red or Vidalia onions, thinly sliced

1/4 cup pitted Sicilian green olives, roughly chopped

2 tablespoons drained capers

1/4 cup minced Italian parsley

10 to 12 chopped fresh oregano leaves or 1/4 teaspoon dried

1 to 2 cloves garlic, crushed

Salt

Freshly ground pepper

1/3 cup extra-virgin olive oil

Freshly grated Parmigiano cheese (optional)

Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.When the pasta is ready, pour into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.

Happy St. Patrick's Day... a day early

I have nothing against green beer; I have tipped a few back many a time to celebrate. But I remember my mother and father ordering Irish Coffee while sitting at the bar even when it wasn’t St. Patty’s Day. My mother would say;” Even though it is strong from the Irish whisky
It’s also warm, creamy and smooth like a fine dessert”. It really is quite good, nice at the end of the day when you need to unwind. Enjoy

Creamy Irish Coffee

4 cups Strong fresh coffee

1/4 cup Sugar

1/2 cup Irish whiskey

1 cup Whipping cream

2 tbsp Sugar

2 tbsp Irish whiskey (yes you can add more)

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tbsp each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Some “IRISH TOASTS” to go along with that Irish Coffee;

• May the saddest day of your future be no worse than the happiest day of your past.
• May you live as long as you want, and never want as long as you live.
• May your neighbors respect you, trouble neglect you, the angels protect you, and heaven accept you.
  
  
  

A Sticky Situation

We often hear about foods that stick to your ribs. Usually it’s referring to comfort foods or hearty foods like stews with dumplings or ooey gooey macaroni and cheese. Anything that fills our stomachs and our emotions and delights our palates all at the same time.
But where is it written that food has to stick to your ribs to be good……..
Sometimes the best food in the world just has to stick to your fingers, sure it’s messy
But who says messy can’t be deee –licious.

Raspberry Glazed Wings

¾ cup seedless raspberry jam
¼ cup cider vinegar
¼ cup soy sauce
3 garlic cloves, minced
½ tsp of cayenne pepper (if you prefer less heat just substitute black pepper)
20 whole chicken wings (about 3 pounds)

In a saucepan, combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.
Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for at least 4 hours.
Line a 15”X10” baking pan with foil, heavily grease the foil. Using a slotted spoon and reserving the marinade place wings in pan. Bake at 375 degrees for 30 minutes, turning once. Meanwhile, in a saucepan, bring marinade to a rolling boil; boil for 1 minute. Reduce heat; simmer, uncovered for 10 – 15 minutes or until thickened. Brush over wings. Bake 20 – 25 minutes longer, turning and basting once, or until chicken juices run clear.

Pickled Beets and Eggs with vidalia onions

A friend of mine turned me on to these years ago and I have been hooked ever since.
This is an easy version using canned beets. You can use fresh but it really isn’t necessary the canned taste just as good. They keep really well 2 – 3 weeks in the refrigerator.
Makes a great quick side dish or add it to some mixed greens, the sliced eggs with the yellow yolk and ruby red whites make a beautiful salad.
My favorite way to eat them is with some chunks of blue cheese (I love blue cheese)
And believe it or not, beets and blue cheese go very well together.

Pickled Beets and Eggs W/ Vidalia or any Sweet Onion

1 (1 lb.) can beets (whole or sliced) drained, retain liquid
1 small to medium onion sliced and separated into rings (optional, but I like it with the onion)

1 c. vinegar
1/2 c. sugar(white, light brown or splenda) it’s up to you

3/4 tsp. salt

3 whole cloves

1 stick cinnamon

8 hard boiled eggs, shelled

Combine beet juice, vinegar, sugar, salt, cloves and cinnamon in saucepan. Bring to boil and simmer 5 minutes.
Put eggs and beets and onions in a plastic container that has a lid.
Pour hot liquid over beets, eggs and onions. Add a little water if needed to cover completely. Cover and store in refrigerator a day or two occasionally shaking the container so that the eggs color evenly. Then they are ready for you to eat and enjoy.

photo courtesy of Pockafwye/flickr

My name is Julie and I eat Cereal

I don’t know about the rest of you but as much as I love all the food that we
Blog about. Sometimes all I really want is a bowl of cereal. Yes, I said cereal,
I love it so much I sometimes have it for dinner. These days I go for the healthier brands
Although I am a big fan of; Frosted Flakes, Apple Jacks, Fruit Loops, Corn Pops and let’s not forget Cinnamon Toast Crunch. But since I am trying to eat healthier which means cutting back on my sugar. I now choose a high fiber bran cereal which I then add dried cherries or blueberries and some almonds or walnuts to. If I need it sweeter……thank goodness for Splenda (I prefer the brown sugar blend).
The only problem with cereal is it’s usually hard to take with you whether it’s to the office or the park. Well not any more, check this out;” Cereal-to-go”. A truly great product for the cereal lover in all of us.

Homemade Ricotta Cheese

Ricotta is so easy to make and the taste is so fresh and creamy that you may just reconsider ever getting store bought again. This is still great for eating and using in all your cooking maybe even better.

You will need a cooking thermometer.

Preparation Time: 45 minutes

Ingredients:

1 gallon whole pasteurized milk
1/3 cup plus 1 teaspoon distilled white vinegar
1/4 teaspoon salt (more if you want a saltier taste and if you are not going to use it for desserts)
Don’t forget Thermometer(temperature is key)

Directions:

• 
  Rinse the inside of the pot you intend to use with cold water (this helps prevent the milk from scorching). Place 1 gallon milk in large, heavy non-reactive pot on medium heat. Add salt and stir briefly. Allow milk to heat up slowly, stirring occasionally. Soon you will notice steam start to form above the surface and tiny bubbles appearing on the milk. You want it to reach 180-185 degrees, near scalding temperature, just before it comes to a boil. Check the temperature with your thermometer.


• 
  When it reaches the correct temperature, take the pot off the burner, add the vinegar and stir gently for only one minute. You will notice curds forming immediately. Cover with a dry clean dish towel and allow the mixture to sit undisturbed for a couple of hours. You can also begin preparing your ricotta in the morning before going to work and let it sit until you come home.


• 
  When the ricotta has rested for 2 hours or more take a piece of cheesecloth, dampen it and place it inside a colander. With a slotted spoon, ladle out the ricotta into the prepared colander. Place the colander with ricotta inside of a larger pan so it can drain freely. Let it drain for two hours or so depending on how creamy or dry you want your cheese to be.
  Lift the cheesecloth up by the four corners and twist gently. If the liquid runs clear, squeeze a little more. If the liquid runs milky, there is no more need to squeeze. Place in a tight sealed container. Refrigerate. It will keep for up to 7 days. Ricotta does not freeze well.

This recipe will give you 4 cups of ricotta cheese