Rhubarb Oatmeal Streusel Bars

Since we love rhubarb in our family, I decided to try this recipe featured in a Better Homes & Gardens issue this spring. I have made it twice and Bryce LOVES it. He got mad both times because the first time we had friends over so they ate half of it and the second time I gave a couple pieces to a neighbor. The first time I made it with some frozen rhubarb and it worked just fine. Last night I made it using my first harvest off my very own plants! It was exciting. I've also made it with both orange juice in the icing and milk; both are good. It's best warm with some vanilla ice cream. Anyway, this is SUPER DELICIOUS and I think the rest of you rhubarb lovers will enjoy it also. Mona--put it in the Macbeth cookbook!

1 1/2 cups quick-cooking rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup butter (softened)
1/4 cup granulated sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground ginger
2 cups fresh or frozen unsweetened sliced rhubarb
ginger icing (recipe below)

Preheat oven to 350. Line 8x8 baking pan with heavy foil extended beyond pan edges. In large bowl stir together oats, 1 cup flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of this oat mixture. Press remaining in bottom of prepared pan. Bake 25 minutes. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinle reserved oats mixture; press lightly. Bake 30-35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing. Lift from pan; cut into 16 bars. Store, covered, in refrigerator up to 2 days.

Ginger Icing

In small bowl stir together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3-4 teaspoons orange juice, apricot nectar or milk.

Italian lemonade

I made this for book club last week, and it was a huge hit. I did a couple of things that were different that what was recommended on the recipe, but it was super yummy.

Italian Lemonade
Yield: 4 to 6 servings

2 cups lemon juice, about 12 to 15 lemons (I used frozen concentrate and diluted w/ the sparkling water)
2 cups Basil Simple Syrup*, recipe follows
2 cups ounces cold or sparkling water
Ice
Lemon twists, for garnish

Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.

Basil Simple Syrup:
1 bunch fresh basil, washed and stemmed
2 cups sugar
1 cup water

In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

*If you use the frozen concentrate method like I did, you'll want to add a little less of the simple syrup, unless you like your lemonade super sweet!

the greatest thing ever

Those who know me, know that my absolute favorite thing in the whole world, is peanut butter. I haven't tried this recipe yet, but I plan on doing so...soon. It calls for making your own peanut butter, but I think it should be okay with the regular store-bought variety.

Peanut Butter Pie
Yield: 10 servings

6 1/2 ounces chocolate wafers
1 tablespoon sugar
5 ounces unsalted butter, room temperature, divided
1 batch AB's homemade peanut butter, recipe follows
3 ounces powdered sugar, approximately 3/4 cup
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon heavy cream

Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.

Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.

Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

Homemade Peanut Butter:

15 ounces shelled and skinned AB's roasted peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Yield: approximately 1 1/2 cups

Roasted Peanuts:

2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Yield: approximately 2 pounds roasted peanuts in shell

yams w/ toasted spice rub

Here's the recipe for the yams I fixed last night. It calls for you to cut the yams in half, but I ended up cutting them into 1/2 inch pieces, which was a much faster cook time. They were absolutely delicious - this coming from someone who doesn't like a lot of cooked veggies. I'll definitely be making them again soon.

Yams with Toasted Spice Rub
Yield: 4 servings

4 medium sized yams, or sweet potatoes, cut in 1/2
1/2 cup unsalted butter
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Toasted Spice Rub, recipe follows
1/2 teaspoon gray salt (or kosher salt if you have it)

Preheat oven to 375 degrees F.

Put sweet potatoes in a glass or stainless steel bowl.

Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well.

Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife.

Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder (more or less, to taste)
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Yield: about 1 cup

book club update

Despite only having 4 hours of sleep in a 48-hour period, book club last night went over amazingly well. Here's the final menu:
hummus with veggies
Garbanzo bean/zucchini salad
yams with toasted spices (this was a favorite of everybody by the end of the night)
chicken shawarma
brownies and ice cream

Everyone loved the food. I had originally started to make lemon bars, but my lack of sleep was seriously impacting my brain power, so I went the easy route. The book discussion went just as well, and a good time was had by all. And I'm glad to say that I took a prescription sleep aid last night, and finally had a semi good night's sleep. I'm not altogether "with it" today, but that's okay!

book club menu

I am the hostess for our May book club. I chose the book "Three Cups of Tea..." and have decided on my main course, but nothing else. Oh, and I have to figure it all out today. Good thing I'm STILL awake and don't plan on going to work today. Wait, being awake still at 4:00 a.m. isn't a good thing. I'm tired! Anyhow, I've decided to make Chicken Shwarma, and that's about it. One of the gals is a vegetarian, so I should probably be nice and make something else as well. Here's a thought for a salad or side-dish. Let me know what you think.

Garbanzo Bean and Zucchini Salad

Yield: 4 servings

Vinaigrette:

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Salad:

1 cup garbanzo beans

2 medium zucchini, diced into 1/4-inch pieces

1/2 cup frozen corn, thawed

1/2 small red onion, thinly sliced, rinsed

5 romaine lettuce leaves, cut crosswise into 1/2-inch strips

1-ounce Parmesan, crumbled into 1/4-inch pieces

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

For the coconut lovers

Made these for poker the other night, they're really good - the bottom layer is perfectly chocolatey.

Chocolate Coconut Bars

Crust:
1 stick butter melted
1/2 cup sugar
1/4 tsp. salt
1 egg
1/4 cup unsweetened cocoa powder
1/4 cup flour

Topping:
2 eggs
3/4 cup sugar
1/2 tsp vanilla
1 cup flour
7 ounces sweetened shredded coconut with 1/2 cup reserved for sprinkling on top

Preheat oven to 375. Grease an 8x8 or 9x9 pan.
Make crust: whisk melted butter, sugar and salt. Mix in egg. Mix in cocoa powder and flour until smooth. Pour in to pan and spread evenly. Layer will be very thin and that is ok. Bake for 12 minutes... NO MORE!
Make topping" whisk eggs, sugar and vanilla. Mix in flour. Stir in coconut. Spread evenly - as best as you can - over hot prepared crust. Sprinkle with remaining coconut. Bake until top is golden and set... 15 to 20 minutes, tops!

Portugese cuisine

There is a certain Portugese sausage that my family loves, and it's included in a recipe that I'm definitely going to have to try. Especially because it has 3 kinds of meat in it! (linguica) can be found in some stores in the meat/sausage section. Yum.

Portuguese Tomato and Sausage Soup
Yield: about 3 quarts, 12 servings

4 slices bacon, diced
8 ounces linguica, finely chopped
8 ounces linguica, cut into 1/4-inch thick slices
8 ounces chorizo, finely chopped
8 ounces chorizo, cut into 1/4-inch thick slices
2 cups chopped red onion (I['d use a sweet onion, but that's just because I love them)
1 tablespoon plus 1 teaspoon Essence
1/2 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
2 bay leaves
8 cups chopped tomatoes, seeded
6 cups chicken stock
Salt and freshly ground black pepper
1/2 cup finely chopped fresh cilantro leaves
Crusty bread, for serving

Cook the bacon in a medium pot for about 2 minutes. Add the sausages and cook with the bacon until all browned, about 5 more minutes. Add the onion, Essence and red pepper flakes and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat, and simmer for about 30 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in cilantro and serve with crusty bread.

Slow cooked pork

There's nothing like a good butt roast. I like saying that...butt roast.

Slow Cooked Pork
1 cup Roasted Garlic Rub, recipe follows
1 (6-pound) boneless pork shoulder or butt roast (not tied)

Preheat oven to 275 degrees F.

If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.

Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.

Roasted Garlic Rub:
2 cups roasted minced garlic
5 tablespoons salt
¼ cup coriander seeds, ground and toasted
2 tablespoons mustard powder
4 tablespoons dried chipotle pepper, ground
2 tablespoons dried thyme
5 tablespoons dried rosemary, finely chopped
5 tablespoons lemon zest
2 ½ teaspoons black pepper

Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.

Serves 12.

Ratatouille

I dunno about you, but ever since the movie came out, I have always wanted to try Ratatouille and now I can.

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional for drizzling
• 1 medium onion, chopped
• 3 to 4 cloves garlic, finely chopped or grated
• 2 jarred whole roasted red peppers, chopped
• 1 small (8-ounce) can tomato sauce
• Salt and ground black pepper
• 2 small yellow squash, thinly sliced
• 2 small green squash, thinly sliced
• 2 small eggplant, thinly sliced
• 2 to 3 small Yukon gold potatoes or a handful of baby Yukon gold potatoes, thinly sliced
• 3 to 4 sprigs thyme, leaves removed

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Yields: 4-6 servings

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Preparation

Preheat oven to 425ºF.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.

Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything up (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour it out into the bottom of a casserole dish or sauté pan.

Swirl your dish around so that the bottom is evenly coated with sauce then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like he did in the movie!).

Sprinkle the thyme leaves over the top along with some salt, pepper, and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine too). Lay it over the top and place the whole pan into the oven. Bake the ratatouille until the veggies are tender, about 45 minutes.

Serve the ratatouille with some crusty bread alongside.

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Philly Cheesesteak Joes

This recipe is from the Rachael Ray show. I like her meals because she is really big on 30 minute meals. And this just sounds REALLY yummy! So here it is... This is what's for dinner tomorrow at my house! Hope you try it and love it!

Ingredients

• 1 tablespoon EVOO - Extra Virgin Olive Oil
• 1 pound ground sirloin
• 1 softball-sized onion, chopped
• 1/4 cup steak sauce
• 1 cup beef stock
• Salt and ground black pepper
• 4 dinner rolls
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 cup provolone, shredded

Preparation

Preheat broiler.

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don't burn! (Optional)

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

Our little lion

This post has nothing to do with food. Instead, I thought I'd share some pictures of our little lion, Sandy (aka. Fatso). She got her summer haircut this week, and she looks super cute. Kind of funny too, but cute. Here's the before picture.



And after...

a little note about yams...

Did you know that yams appear to have an estrogenic effect when consumed regularly? I guess that's another good reason for me to try them.

roots

I'm not one that likes anything that is a root vegetable, other than carrots and potatoes. But this recipe sounds good enough to try...maybe.

Sweet Potato Casserole

Sweet Potato Mixture:
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick (1/2 cup) butter

Crust Mixture:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (Pecans preferred)
1/3 stick butter

First, combine Crust Mixture in mixing bowl and hold on the side.
Combine Sweet Potato Mixture ingredients into a mixing bowl in the order listed. Combine thoroughly.

Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes at 350 degrees F. Allow to set at least 30 minutes before serving.

Figs AND onions?

Okay, I'm not one that would normally try something like this, but since I now LOVE sweet onions, and I already LOVE goat cheese, I thought I'd give it a try. My friend Christy makes this delicious appetizer, and it is absolutely divine. The sweetness of the onions and figs are a great contrast to the salty of the goat cheese. I could eat this all night long.

Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figs
Yield: 20 servings

2 pounds goat cheese
14 dried Mission figs (1 cup), sliced
1/4 cup dry sherry (or sherry vinegar if you have it)
1/4 cup olive oil
2 large Spanish onions, thinly sliced
10 garlic cloves, crushed
3 rosemary sprigs
2 teaspoons salt
Freshly ground black pepper
2 sliced baguettes, for dipping

Preheat the oven to 350 degrees F.

Crumble the goat cheese into an oven safe dish and set aside.

In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.

Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.

Remove and serve immediately with sliced baguettes.

Strawberry Freezer Jam

Ahh, the joys of spring. One of my favorites parts of this time of year is when strawberries are in season. A more delicious fruit I cannot find. A friend of mine told me about this recipe, and I loved it because it was so easy, as well as so incredibly good. I have always loved strawberry freezer jam but never knew how to make it. I now have about 10 jars in my freezer, 1 in my fridge, and 2 jars already given to friends.

Here's what you'll need:
1 packet Ball "No cook freezer jam fruit pectin"
I found this in the canning section, and it's in an envelope like a salad dressing or seasoning envelope. I'm sure there are other types of pectin that will work, but I liked this one 'cause it was specific to freezer jam
Your favorite fresh fruit to yield 4 cups crushed
I of course used strawberries, but you could use anything. I made my first batch by chopping the strawberries into little pieces, but that took a really long time and made my hands tired. My second and third batches were made by puree-ing the strawberries in my blender. I found that it took about 2 one-pound cartons of strawberries to make up 4 cups of pureed fruit.
1&1/2 cups sugar or Splenda
Of course I didn't use Splenda!
5 plastic Ball 8 oz. Freezer Jars
I bought some of these freezer jars, and they worked pretty good, but you can use any freezable container, plastic or glass.

Stir sugar and pectin in a bowl until well blended. Add 4 cups of crushed fruit, and stir for 3 minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Freeze until you want to eat it, then refrigerate.

4-Way Brownies

Most of you have already seen the recipe I like for the plain, cream cheese and mint brownies. If you haven't tried them, you really must - they are most delicious. Especially the cream cheese. Especially the mint. Also the plain!! The friend I got the recipes from just passed on another variation that I am anxious to try: Peanut Butter. (Bert - these have your name written ALL over them - I'm sure they'll make you feel happy!)

Peanut Butter Brownies

1 recipe of double fudge brownies (I'll post this at the bottom).
1 cup peanut butter chips

Peanut Butter Filling:
4 ounces cream cheese
2/3 cup creamy peanut butter
6 Tbsp sugar
1 egg
1/4 cup milk
Blend all together until smooth.

Make brownie recipe and mix in the 1 cup of peanut butter chips. Spread 2/3 of it in greased 8x8 or 9x9 pan. Blob peanut butter mixture on top and smooth out as evenly as you can. Spread remaining brownie batter on top and spread smooth. I do not swirl the two together and I like the way the layers look when you cut the finished product. These bake for about 30 to 35 minutes at 350. Cool completely before serving. They taste better at room temp rather than warm from the pan. They freeze really nicely too.
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Double Fudge Brownies
4 ounces unsweetened chocolate
1 1/2 sticks butter, room temp
1 1/2 cups sugar
3/4 tsp vanilla
3 large eggs, at room temp
3/4 cup plus 2 tbsp flour

Preheat oven to 350°. Lightly butter an 8x8 pan, set aside.

Melt chocolate and butter in medium pan over low heat, stirring constantly. Once melted take off of heat and allow to cool in pan for 5 minutes.

Place slightly cooled chocolate/butter mixture in a bowl with sugar. Combine. Add vanilla. With mixer on, add one egg at a time. Add flour on low speed and mix for 20 seconds. Continue mixing by hand, scraping sides of bowl.

Spread batter in pan evenly. Bake until tester comes out clean - about 25 minutes.
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Mint Brownies
Make same exact brownie recipe as above. Once brownies are cool add the following step:

Mint buttercream:
1 cup powdered sugar
4 tbsp butter, room temp
2 tsp mint extract

Mix all ingredients together until light and fluffy. (Can add green food coloring if you want.) Spread evenly on top of cooled brownies in pan. Place pan in freezer for one hour. After the hour is up make the glaze.

Glaze:
4 ounces bittersweet chocolate
2 tsp light corn syrup.

Melt chocolate over low heat. Take off of heat and store in corn syrup. Allow glaze to cool to the point where it is no longer hot but it still spreadable. Take brownies out of freezer and spread glaze over them. IMMEDIATELY put in fridge and allow to cool for 30 minutes.
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Cream Cheese Brownies
Make brownie recipe from above. BEFORE you bake them do the following:

8 ounces cream cheese, room temp
1 1/2 tsp flour
5 tbsp sugar
1 large egg, room temp
1/2 tsp vanilla

Mix all together until light and fluffy.

Spread about 2/3 of the brownie batter in prepared pan. Spread the cream cheese mixture over the brownie batter. Using a spoon scoop the remaining brownie batter over the cream cheese mixture. Swirl with the tip of a knife. Bake until tester comes out clean - about 25 minutes at 350°.