Rhubarb season is coming up so....

RHUBARB BAVARIAN

BASE
1 cup sifted all-purpose flour
1/4 tsp. salt
2 tbsp.sugar
1/2 cup butter softened

Combine dry ingredients until mixture resembles course bread crumbs. Spread evenly over the bottom of a lightly greased 9 inch square pan. Bake at 350 until lightly browned (10-12 minutes)

TOPPING
4 cups diced Rhubarb
1/4 cup water
1&1/4 cups sugar
dash of salt
2 envelopes of unflavored gelatin
1/3 cup cold water
1&1/4 cups of whipped, whipping cream
red food coloring

Combine Rhubarb 1/4 cup water, sugar and salt. Simmer and stir occasionally until Rhubarb is tender.
Soak gelatin in the 1/3 cup of cold water, add to hot Rhubarb, stir until dissolved. Add food coloring if desired.
Chill until partially set, then fold in the whipped cream, spread over cooled base, chill until firm, about 3 hours.
serves 9.

Annette

Since I will begin growing my spring greens this month, I am going to share this yummy salad dressing I created. Oil free and so full of taste that you don't need another single thing other than mixed greens in your salad!

1 sm. jar of roasted red peppers (or roast one of your own) in brine, not oil.
1 sm. log of chevre cheese
1/8 c. balsamic vinegar
1/2 c. of light broth. I use veggie
12 dry bagged sundried tomatoes
salt
pepper

Using kitchen scissors, cut your sundried tomatoes into small pieces. Put them in a microwavable container with the broth and cover with a paper towel. Heat until the tomatoes are puffy and soft.

In a food processor, blender or with an immersion blender add all ingredients together and whirr to make as smooth a dressing as you can. It will be fairly thick. In the summer I may add fresh oregano or basil leaves for a change.

On a fresh bed of greens, this is just the best. Sometimes I will snip chives into my salad, or use fresh edible flowers. This dressing is particularly lovely with it's creamy red color over a bed of greens, and then top the whole thing with gorgeous red, yellow and orange nasturium blossoms.

girlgroupgirl

Roasted vegetables:
green pepper quartered and seeded
red bell pepper quartered and seeded
red onion peeled and quartered
yellow bell pepper quartered and seeded

brush lightly w/ olive oil
cover pan w/ parchment paper

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roast at 425 til peppers are charred 30-45 min.
cover baking sheet w/ paper and let cool
peel peppers

use on pizza in soup and pasta sauce

Moroccan Chickpea Stew

2t EVOO : saute' 1c red onion diced
1c carrot diced
2 cloves garlic diced

add: 1 1/2 c. sweet potato diced
2t harissa or other hot chile relish
2t cumin ground
1/2 - 1 t salt
1 t chili powder
1/2 t turmeric (if you have a Moroccan spice blend also add 1-2 tsp)

add: 28 oz can crushed tomatoes
15 oz can chickpeas
14 oz chicken or vegetable broth

simmer till potatoes are tender. 30 min. serve over Basmati rice and garnish w/ yogurt and cilantro and pita bread

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Whole Wheat/Oatmeal Molasses Bread

2c boiling water add 1 c old fashioned oats- let stand 30 minutes

Stir in 1 1/2T butter,1/2c molasses.2 t salt

proof 1T yeast in 1/2 c warm water for 10 min. Add to cooled mixture above.

Stir in approx 2 1/2 c ww flour and 2 1/2c unbleached flour. Knead til smooth and elastic. Let rise in a greased covered bowl in warm place till doouble. 1 1/2hrs. Grease 2 loaf pans or make 2 balls of dough. Cover let rise til double 40 min. Slash tops and bake at 375 degrees 35 min til sound hollow. I double the recipe. You can use all unbleached.

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Irish Soda Bread (a rustic loaf)

2 cups of white flour
2 cups of whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup golden raisins (or currants)
2 tsps. caraway seeds
1-1/4 to 1-1/2 cups buttermilk (possibly more)

Prehat the oven to 375 degrees F. Use a fork for stirring. In a large bowl, combine the flours, baking powder, baking soda, and salt--stir together. Stir in the fruit and caraway seeds. Add enough buttermilk to make a firm dough, which is not dry. Place the dough on a slightly floured surface for kneading. Knead 2-3 minutes, until smooth. Shape the dough into a round loaf. Slash a large X across the top with a sharp knife, 1/4 inch deep.

Use parchment paper, or lightly coat a baking sheet with oil. Place your loaf on the prepared baking sheet. Bake for 35-40 minutes, until the bottom of the loaf sounds hollow when tapped.

Lorna

LEMON CHIFFON PIE

1 envelope of gelatin
1 cup of sugar divided in half
1/8 tsp. salt
4 eggs seperated
1/2 cup fresh lemon juice
1/4 cup water
2 tsp. grated lemon rind
1 9" baked pie shell

Mix gelatin with 1/2 cup sugar with the sugar and salt thoroughly in the top of a double boiler.Beat egg yolks, lemon juice and water, addto gelatin mixture, stir constantly until the gelatin is dissolved.
Cook over boiling water 5 minutes or until thickened, remove from heat, add lemon rind.
Chill stir occasionally until mixture starts to mound slightly.
Beat egg whites until foamy, slowly add remaining sugar, beat until stiff. Fold into lemon mixture and then spoon into baked pie shell. Chill until set. Serve with a dollop of whipped cream.

Annette.... next time I make this I'll post a picture, along with pictures of other recipes as I make them.

I've posted all of those listed above. The photos are working well. I can right-click on the ones that you post to get the "properties" and embed that link.

GGG -- I took the liberty of naming your salad dressing! How about "Just Add Greens" Salad Dressing?

Cameron

Cameron, thanks! Your recipe page seems to be a huge hit!!

Lorna

Cameron I just had a chance to look at the recipe pages. You have done a wonderful job. It looks so well organized and the pics have turned out beautifully. Thank you for all your work on this. C

Thanks Cameron. I call it "The only Salad Dressing Caroline Will Eat" - which is true, it got salad into my friend Caroline, lol!!

The chick peas are DELISH! We made it last night. I had to alter the spices a bit (I am still waiting on my spice order!!). I had just gotten sweet, smoky paprika and added that with chili flakes. OH MY GOODNESS, it makes it not so much Moroccan but tasty.

Caroline's roasted veggies looked soooo good so yesterday I roasted red onion, green, red, and yellow peppers. I split a small loaf of specialty bread, something with onion in it, buttered and toasted under the broiler. Chopped the roasted veggies added diced roma tomatoes, sprinkled it with a sweet balsamic vinegar which is made here on the island. Scooped the veggie mixture onto the toasted bread, sprinkled grated feta cheese over the lot and that's what we had for lunch. It was so yummy, DH loved it and said let's put mushrooms in the mix next time.
Cameron, I too have to thank you for doing this, it's fast becoming my favorite recipe file. I've started to print off all the recipes, I'm putting them in plastic sleeves and keeping them in a binder, great for in the kitchen as I can wipe them off if, I mean when, I spill stuff on them.

Annette

GGG that is so great that you have a friend Caroline ! I am glad you like the chickpeas. If you look at the recipe for the Eggplant dish I posted that is the spice blend that I make and use. I just keep it in the fridge in a glass jar.

Boy oh boy do those veggies with feta sound wonderful. Like a bruschetta . Annette you are the BOMB. c

Yogurt Granola Bread:

1 1/2 c warm water
2 T yeast
1 c plain yogurt
1/2 c honey
1/4 c oil
2 lrg eggs
5-5 1/2 c unbleached flour
1 c granola
2 t salt
2 c. w w flour

Proof yeast in warm water. Heat slightly the yogurt,honey,salt and oil. Add the eggs and proofed yeast. Make sure the mixture is not too warm before combining.

Put 5 c unbleached and 2c ww flour in bowl. Add all of wet ingred. Stir w/ large spoon til holds together then remove from bowl and knead. May add rest of flour as needed. Rise in covered greased bowl approx 1 hr. Shape into 2-3 loaves and place in greased 8x4 pans. Rise 1 hr. bake at 350 for 30-40 min. ( I doubled the recipe made 6 loaves)

Hungarian Pumpernickel Bread

2 T yeast
1/4 c warm water
1 1/2 tsp salt
2 c buttermilk
1/2 c molasses
2 T orange zest
2 t caraway seeds
3 c rye flour
2 1/2 - 3 1/2 c ww flour
glaze:

1/4 c water boiled 5 min w/ 1 T molasses. cool

Proof yeast in water. Boil for 1 min. the molasses,orange zest,caraway and salt. Cool and combine with the buttermilk and then the proofed yeast.

Combine all of the rye flour and all but 1c of the ww flour in a bowl. Add all of the wet ingredients and stir well til holds together. Turn out and knead. May use rest of ww if needed. Rise in covered greased bowl about 1 hr til double. Shape into 2 round balls and rise approx 1 hr. Brush with glaze and bake at 350 for 50 min. Brush again with glaze after removing from oven. ( I doubled the recipe for 4 loaves)

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Here is a link that might be useful: Bread making photo tutorial

Thank you for this recipe thread! I am loving it. I have started a file for all these, especially the breads. I have been making our bread for over a year now.

Gardening season is coming on soon, so you might enjoy this Crock Pot recipe that you can leave alone while outside doing your gardening. It is a very thicky stew, and, we think, delicious. I want to give credit to Allrecipes where I originally found it.

The photo doesn't look that appealing; it was what was left and ready to put in the frig before I thought of taking a photo. It will give you an idea of the texture of it.{{gwi:600116}}
INGREDIENTS

* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped

DIRECTIONS

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper;
   pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf,
   paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6
   hours.

D

Indian Ratatouille

2 c diced red or yellow onion
2 T vegetable oil
2 -4 large garlic cloves minced
1 tsp hot chili ( to taste)
1 T grated ginger root
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t cinnamon
1/4 t ground cardamom
1-2 t salt ( to taste)
generous pinch saffron crumbled ( optional)
1 - 2 c orange juice
5 c eggplant peeled and 1 inch cubes
4 c winter squash peeled and 1 inch cubes
1 1/2 c red bell peppers ( may use mix of colors ) 1 inch cubes
28 oz can crushed tomatoes or 3 c fresh diced and seeded
1/4 c fresh basil or cilantro for garnish

In large stew pot saute' onion in oil till translucent, 10 minutes. Stir in garlic,chili, ginger root, spices and stir 1 minute. Add 1 c OJ and eggplant. Let cook covered 10-15 minutes til eggplant tender. Add everything else except fresh herbs. Simmer covered til squash is tender. may add more OJ as needed. Serve over Basmati rice w/ chutney and cilantro.

notes: I use a double amount of the spices. I did add extra OJ . The green condiment is made by SWAD and can be purchased in Indian stores, it is a fabulous tasting cilantro chutney. The other chutney is my peach chutney. I will post it in peach season.

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There are Google blogspot errors this morning. I will post these last few recipes later today.

Thanks,
Cameron

Thank you again and again for all you do. C.

All done.

I'm glad to do this. I hope to start making some of these recipes when I stop counting calories! LOL

CLOSING THE RECIPES NEW POSTINGS UNTIL APRIL!