Rhubarb & Strawberry Pie

Freshly picked strawberries are good. Freshly picked rhubarb is also good. But you know what is better? Combining both and making rhubarb & strawberry pie!

Last week I happened to have rhubarb from my garden and Jen happened to have picked strawberries from a local farm. So we put one and one together and decided to head to the kitchen and make this pie. We got in the kitchen, put some music on, took all the ingredients out of the pantry, and 10 minutes later the pies were ready to be put in the oven. Yes, it was that easy. Basically, all you have to do is chop the rhubarb and strawberries, and mix the rest of the ingredients. That’s it. Forty-five minutes later, you’ll have a good looking pie coming out of the oven bubbling with aromatic juices. But, I’ll be honest with you, when you cut into the pie, it won’t look pretty. It’s sticky, messy and gooey - but God it’s good. In fact, after my husband had a bite of it, he urgently asked me if I had a copy of the recipe because he wanted to make another pie the following week. Yes, it’s that good.

This recipe comes from Jen’s Grandmother’s pantry. Jen graciously let me share it with all of you. And for that, we all should be grateful because once you make this pie, you’ll want to make it over and over again. If you volunteered to bring a pie to your next picnic, why don’t you make this pie? Take advantage of the fact that strawberries and rhubarb are in season.

Rhubarb & Strawberry Pie

Ingredients:

1 Graham cracker pie crust

4 cups fresh rhubarb diced (you can use frozen rhubarb as well)

3 cups fresh strawberries, sliced (you can use frozen strawberries as well)

1 ½ cups white sugar (you can use Splenda)

6 tbs. quick-cooking tapioca

 For the topping:
1 cup flour
1 cup white sugar (you can use Splenda)
1 tsp. salt
1/2 cup butter diced

Directions

1. Preheat oven to 400 F.

2. In a bowl, mix together the rhubarb, strawberries, sugar and tapioca. Spoon the mixture into the pie crust.

3. Combine the flour, sugar, salt and diced butter until the mixture is crumbly. Sprinkle this mixture over the filling.

4. Bake for 10 minutes at 400 F. Reduce the heat to 350 F and bake for 35 minutes. 

Sticky Buns with Pecans and Raisins

Since my last two posts have been healthy recipes, I think it is time to indulge and enjoy a decadent treat. If that is not a good enough reason for you to indulge, I’ll give you another one: it is Monday and we all need something that makes the beginning of the working week more bearable, no?

I decided to start my week baking sticky buns. Why? Because I wanted to bake something for our neighbors who took care of our cat this weekend while we were away and for my dad as part of his Father’s Day present… Okay, I’ll confess, the real reason why I just baked sticky buns in the middle of the summer is because this past weekend I had the best sticky buns I have ever had (courtesy of Liz’s mom) and since then, I have been craving them. And I knew that store-bought sticky buns would not do the trick.

Although I have several recipes for sticky buns, I chose this one because it has pecans and raisins in it. The pecans add a pleasant nutty flavor and crunchiness to the buns. It also calls for lime zest, which adds a light citrus hint to the dough that pairs very well with the syrup. Although the recipe looks long and intimidating, it is really easy to follow. All you have to do is plan ahead. I recommend you make the dough the day before. That way, all you have to do the following day is make the syrup and assemble the buns. The only problem is that while they are baking, your kitchen will be filled with the delicious aroma of the sticky buns and you will be waiting what seems like an eternity to eat them. But your wait will be well rewarded when you try this treat!

This recipe may not be very healthy. Sticky buns won’t strengthen your bones or lower your cholesterol, but they will definitely put a smile on your face… and that, my dear readers, is sometimes more valuable. Enjoy!

Sticky Buns with Raisins and Pecans

Adapted from Baking, Easy to Make Great Home Bakes by Carole Clements

Makes 15

Ingredients

Dough

2/3 cup of milk

1 package active dry yeast

2 tablespoons granulated sugar

3 ¼ cup of flour

½ cup (1 stick) salted butter (cut in pieces)

2 eggs, lightly beaten

grated rind of ½ lime

Topping and Filling

1 ¼ cups dark brown sugar, firmly packed

5 tablespoons butter

½ cup water

¾ cup pecans, chopped

3 tablespoons granulated sugar

2 teaspoons ground cinnamon

¾ cup raisins

You will also need:

• Stand-mixer (if you don’t have one, you’ll have to mix the dough by hand)
• 13 in. x 9 in. x 2 in. baking pan

Directions

1. Heat the milk for 30 seconds in the microwave (the milk should be lukewarm not hot). Add the yeast and sugar and leave until frothy, approximately 15 minutes.
2. Add the flour and salt to your stand-mixer bowl. Using the flat beater attachment, add the butter and mix until the mixture resembles coarse crumbs.
3. Take out the flat beater attachment and insert the hook attachment to your stand-mixer. Add the yeast, eggs and lemon rind to the mixing bowl. Turn on to “stir.” The dough will be ready when it no longer sticks to the mixing bowl (approximately 5 minutes).
4. Once the dough is ready, leave to rise in a warm place until doubled in volume (about two hours).
5. Combine the brown sugar, butter, and water in a heavy saucepan. Bring to a boil and boil gently until thick and syrupy (about 10 minutes). Make sure to stir constantly and keep an eye on it. Otherwise it will boil over and your stove will be a mess.
6. Place the syrup in the bottom of the baking pan and sprinkle a thin layer of chopped pecans, reserving the rest for the filling.
7. Punch down the dough and transfer to a floured surface. Roll out to an 18 x 12 in. rectangle.
8. For the filling combine the granulated sugar, cinnamon, raising and reserved nuts. Sprinkle over the dough in an even layer.
9. Roll up tightly, from the long side to form a cylinder.  Cut the cylinder into 1-inch rounds and place on baking pan. Leave to rise in a warm place until increased by half (about 30 minutes).
10. Preheat the oven to 350 F. Bake until golden, about 25 minutes.
11. Remove from the oven and invert the pan onto a sheet of wax paper. Leave for 3-5 minutes, then remove buns from baking pan. Transfer to a rack to cool. Serve sticky-side up.

Tip: You can make the dough the day before to save time. After it has risen, put the dough in the refrigerator until you are ready to make the sticky buns. An added benefit is that cold dough is easier to handle.

Quinoa Salad

I told you last week that I am in a salad kick, correct? Well, I have another salad recipe for you this week. I hope you don’t get the impression that I am they kind of woman who only eats salads. That cannot be further from the truth. Although I love salads, especially during the summer, I am known for my good appetite and love for nachos, pizza and beer. However, when I am not indulging, I do like to eat healthy. And I say “like” because I really do. To me, eating healthy is a way of life and not an obligation or a fad. My body craves vegetables and salads and my stomach gets “out of whack” when I eat too many procesed foods. But eating healthy does not equal eating boring foods. The best example is this quinoa salad. It is tasty, spicy, fresh, filling, and very, very healthy and low in calories.

Quinoa is a seed (although sometimes it is considered a grain) that is native to South America, to be more specific, from Peru. I have read that Quinoa was once called "the gold of the Incas," because it increased the stamina of their warriors. Quinoa is considered a “super food” because it is high in protein, amino-acids and lysine (which is essential for tissue growth and repair). It is also a very good source of magnesium, iron, copper and phosphorus. Now you may be thinking, “since it’s so good for you, it must taste awfull.” Wrong! It has a light nutty flavor that absorbs other flavors easily. Thus, unlike kale (which is very good for you, but not very good tasting), you can eat quinoa without wincing and wanting to drink half a glass of water.

Why don’t you give quinoa a try and make this salad? When I make it, I serve it as an appetizer with tortilla chips on the side and by the time dinner is ready to be served, it is gone!

Quinoa Salad

Servings – 8-10

Ingredients

7 oz Quinoa (cooked)
12 oz frozen sweet corn (thawed)
1 cup finely chopped cilantro
1/4 cup green onions, thinly sliced
2 plum tomatoes (diced)

2 firm but ripe avocados (peeled, pitten, and diced)
1/2 cup Lemon Vinaigrette

1 jalapeno pepper dicned

Salt and pepper to taste

Directions

1. Cook the quinoa in water until tender.
2. In a mixing bowl add the cooked quinoa, corn, cilantro, onions, jalapeno, and tomatoes.
3. Add dressing and mix.
4. Add the avocados and mix. Add salt and pepper as needed.
5. Serve cold with tortilla chips.

Raspberry Vinaigrette

I think I told you a while ago that as soon as the thermometer reaches 75 F, my appetite dwindles. That means that I have been eating a lot of salads. But, although I am a bit embarrassed to admit it, I am picky about salads. For example, I do not like croutons in my salad. I rather have a piece of baguette on the side. I am also very picky about dressings. I do not like creamy dressings because they tend to be too heavy, overpowering the vegatables' flavors. I also do not like over-processed dressings - the kind of dressings that are very thick. Because I have such a hard time finding the perfect dressing, I decided to try to make my own. I started with raspberry vinaigrette because I love raspberries and also because it goes perfectly with my favorite salad: a combination of sliced strawberries, mandarins slices, arugula, spinach, chopped walnuts and Gorgonzola cheese. It is heavenly. Even people who don't like salads, like it! This raspberry vinaigrette is easy and cheap to make. It is also very, very good. If you are like me - the kind of person who craves salads in the summer - give it a try. You'll become a fan of it. Really.


Raspberry Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup white vinegar
2 tablespoons raspberry preserves
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt

1. In a bowl whisk together the vinegar and preserves until smooth. Continue whisking and add the salt, onion powder and pepper.
2. Continue whisking and slowy add the olive oil. Continue whisking until smooth.
3. Keep in a jar with a tight lid.