Let me say it: I love rhubarb. I love it's pink ruby color. I love it's tart sweetness. I love it's delicate cooked texture. I love rhubarb pie, rhubarb crumble, rhubarb cake, and rhubarb ice. But the thing that takes me back to my childhood is the cool, sweet and sour deliciousness of the rhubarb soup served right before my chicken dinner at Mrs. Knott's Chicken Dinner Restaurant. I have fond memories of sitting with my family in the homey hustle and bustle of this southern California landmark. So when I heard that my local Sprout's had a crop of fresh rhubarb in I rushed right over and bought enough to make my rendition of Mrs. Knott's soup. Enjoy!
Ingredients
4 cups chopped rhubarb
1 cup sugar
2 cups water
Directions
Clean rhubarb stalks. Trim ends and chop into a medium dice. Place rhubarb and sugar in a large pot and toss to evenly coat rhubarb with sugar. Let stand for 1 hour. Add water and bring to a boil. Cover and simmer on low heat for 5 minutes. Remove from heat. You may lightly puree the soup at this point if you would like a smoother texture. It also turns the soup to a beautiful pink hue. I always make sure that a few pieces of rhubarb are left for variety. Chill and serve cold.
Monday, July 8, 2013
Sunday, July 7, 2013
Creamy Pasta and Chicken
Ingredients
16 oz. brown rice pasta shells (i.e. Tinkyada)
3 thin sliced chicken breasts, organic (about 1/2 pound)
1 cup almond milk, unsweetened
3/4 cup chicken broth
2 T potato starch
1/4 cup crumbled goat cheese or fresh Parmesan cheese (optional)
3/4 t. salt
1/4 t. pepper
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. celery salt
1 t. dried parsley
1 cup green peas (thawed if frozen)
Directions
Cook pasta shells according to package directions.
While the pasta is cooking, brown chicken in skillet. Spray skillet with cooking spray. Sprinkle chicken with salt and pepper and cook for 4 minutes on each side on medium-high heat. Remove chicken from skillet and reserve drippings.
Whisk together almond milk, chicken broth, and potato starch. Stir in cheese, if using. (Note: Goat cheese is known to be easier to digest than cheese made from cow's milk.) Add to chicken drippings in skillet and bring to a boil, stirring constantly, for two minutes. Remove from heat and add seasonings.
Cut chicken into bite-sized pieces and add to cooked pasta. Add peas. Toss all with cream sauce until well-coated. Garnish with fresh parsley and serve. Makes 6-8 servings.
16 oz. brown rice pasta shells (i.e. Tinkyada)
3 thin sliced chicken breasts, organic (about 1/2 pound)
1 cup almond milk, unsweetened
3/4 cup chicken broth
2 T potato starch
1/4 cup crumbled goat cheese or fresh Parmesan cheese (optional)
3/4 t. salt
1/4 t. pepper
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. celery salt
1 t. dried parsley
1 cup green peas (thawed if frozen)
Directions
Cook pasta shells according to package directions.
While the pasta is cooking, brown chicken in skillet. Spray skillet with cooking spray. Sprinkle chicken with salt and pepper and cook for 4 minutes on each side on medium-high heat. Remove chicken from skillet and reserve drippings.
Whisk together almond milk, chicken broth, and potato starch. Stir in cheese, if using. (Note: Goat cheese is known to be easier to digest than cheese made from cow's milk.) Add to chicken drippings in skillet and bring to a boil, stirring constantly, for two minutes. Remove from heat and add seasonings.
Cut chicken into bite-sized pieces and add to cooked pasta. Add peas. Toss all with cream sauce until well-coated. Garnish with fresh parsley and serve. Makes 6-8 servings.
Friday, July 5, 2013
Summer Fruit Cobbler
Nothing says summer like peaches, cherries, and blueberries. Combined in this wholesome cobbler, their flavors shine through and are a satisfying ending to summer cook-out. Plus, the topping is fabulous with whole grains and the nutty-goodness of pecans. This is sure to be a crowd-pleaser!
Ingredients
Fruit Mixture
12 oz. cherries, pitted*
1 peach, diced large
1 nectarine, diced large
1/4 cup blueberries
1/4 cup sugar
*If you are using frozen fruit thaw completely before assembling cobbler.
Topping
1/2 cup Smart Balance, softened
1/2 cup brown sugar
1/2 cup whole grain oats
1/2 cup ground flaxseed
1/2 cup tapioca flour
1/4 cup pecans, chopped
Directions
Preheat oven to 350 degrees F.
Lightly grease a 2-quart baking dish.
Place fruit in dish and sprinkle with sugar.
Blend softened Smart Balance, brown sugar, oats, flaxseed, and tapioca flour. Sir in pecans. Drop by spoonfuls on top of fruit mixture. The topping will not completely cover the fruit. This allows the fruit to bubble through while baking.
Bake at 350 degrees F for 30 minutes. Cool and serve. Makes 8 servings.
Ingredients
Fruit Mixture
12 oz. cherries, pitted*
1 peach, diced large
1 nectarine, diced large
1/4 cup blueberries
1/4 cup sugar
*If you are using frozen fruit thaw completely before assembling cobbler.
Topping
1/2 cup Smart Balance, softened
1/2 cup brown sugar
1/2 cup whole grain oats
1/2 cup ground flaxseed
1/2 cup tapioca flour
1/4 cup pecans, chopped
Directions
Preheat oven to 350 degrees F.
Lightly grease a 2-quart baking dish.
Place fruit in dish and sprinkle with sugar.
Blend softened Smart Balance, brown sugar, oats, flaxseed, and tapioca flour. Sir in pecans. Drop by spoonfuls on top of fruit mixture. The topping will not completely cover the fruit. This allows the fruit to bubble through while baking.
Bake at 350 degrees F for 30 minutes. Cool and serve. Makes 8 servings.
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