Rhubarb slush

Here's a summer beverage treat.

Rhubarb slush

Source:   Taste of Home, 5/09
Website:  www.tasteofhome.com


Qty Measure Ingredient
------------------------------------------------------------
8 Cup rhubarb, diced
16 Ounce strawberries, frozen
3 Cup Sugar
8 Cup Water
1 pkg strawberry gelatin
1/2 Cup lemon juice

Instructions: Bring rhubarb, strawberries, sugar and water to a boil.  Reduce heat and simmer 5-10 minutes, until rhubarb is tender.  Press through a sieve; discard pulp (instead, I puree in my VitaMix blender and don't discard anything).  Stir in gelatin and lemon juice until dissolved.  Freeze, stirring occasionally.

May be frozen for up to 3 months.

To serve, mix equal parts frozen rhubarb mixture and ginger ale (I prefer 7-Up).

Asparagus fritters

Oh, boy, try these for a real treat.  Absolutely delicious.

Asparagus fritters

1 c cold water
2/3 c yellow cornmeal
1/2 c flour
1/3 c cornstarch
1 egg, lightly beaten
1 t baking powder
1/2 t salt
1 pound asparagus, trimmed
1/2 c Dijon-style mustard
2 T fresh dill
2 T honey

Place an ovenproof dish in the oven; preheat to 200.

Dip:
Mix mustard, dill and honey

Batter:
Whisk together water, cornmeal, flour, cornstarch, egg, baking powder and salt.  Batter will be lumpy.

Heat 1" of oil in a large skillet.  Dip asparagus spears in batter, letting excess drip into bowl.  Slide 4-5 spears into oil at a time, frying until golden.  Remove with tongs.  Drain on paper towels, then put in dish in oven to keep warm.

Serve fritters with dipping sauce.

Cocoa meringues with berries

Another winner from Taste of Home.  This is just heavenly.  The original recipe was for 2 servings; I doubled it, and that is how I posted it below.  It makes 4 desserts.

Cocoa meringues with berries

2 egg whites

1/4 t cream of tartar

a dash of salt

6 T sugar, divided

2 T cocoa

1/2 t vanilla

2 T finely chopped unsweetened chocolate (did not double this)

2 T sugar (did not double this)

2 t cornstarch

4 T orange juice

2 T water

1 c blueberries (calls for fresh or frozen; I recommend fresh)

1 c raspberries (calls for fresh or frozen; I recommend fresh)

Let egg whites stand 30 minutes to come to room temperature.  Add cream of tartar.  Beat to soft peaks.  Gradually beat in 4 T sugar.  Combine cocoa and remaining 2 T sugar; add to meringue with vanilla.  

Beat to stiff peaks.  Fold in dark chocolate.

Drop four mounds onto baking sheet covered with parchment paper.  Hollow the center slightly with the back of a spoon.  Bake at 275 for 50-60 minutes.  Turn oven off and leave meringues in oven for another hour.

Combine sugar, cornstarch, orange juice and water in a small saucepan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from heat and stir in berries; allow to come to room temperature then spoon over meringues.

Chicken stew with balsamic roasted vegetables

From Taste of Home

Chicken stew with balsamic roasted vegetables

4 c unpeeled red potatoes, 3/4" cubes (I used whole creamer potatoes)

2 c whole baby carrots

1 c coarsely chopped red onion

2 T balsamic vinegar

1 T olive oil

1 t minced garlic

1 1/2 t thyme, divided

1 1/2 t rosemary, divided

1 t tarragon

1/2 t salt

1/2 t pepper

1 c fresh green beens

1/2 c dry white wine

6 boneless skinless chicken breasts, 1" cubes

3 c chicken broth, divided

2 T cornstarch

Spray a roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 t thyme, 1 t rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered, at 425 for 15 minutes, stir, and roast for another 15 minutes.  Add green beans, stir and roast an additional 10 minutes.

Pour wine into large stock pot.  Add 1/2 t thyme and 1/2 t rosemary.  Bring to a boil; add chicken and cook over medium heat about 10 minutes.

Add roasted vegetables and 2 1/2 c broth.  Mix remaining broth with cornstarch until smooth and add to chicken and vegetables.  Cook until bubbly and thickened.

Broccoli with garlic butter and cashews

A few delicious new recipes; I'll post them in three separate posts so you can find them more easily by title.
 

Broccoli with garlic butter and cashews

Steam 1 1/2 lbs of broccoli.

Melt 1/3 c butter; add 1 T brown sugar, 3 T soy sauce, 2 t vinegar, 1/4 t pepper and 2 cloves of garlic (minced).

Pour over the broccoli then sprinkle with 1/3 c chopped salted cashews.

Simple, quick and yum!!!

Balsamic glazed beets

OK, you gotta understand.  I hate beets.  I just hate them.  Does that give you an idea how good this recipe must be?

Balsamic glazed beets with goat cheese

3 lb beets, peeled and sliced
1 c apple juice
1/2 c balsamic vinegar
2 cloves garlic, minced
1 t salt
1/4 c chopped walnuts
1 T cornstarch
1 T water
1/4 c crumbled goat cheese with herbs (1 oz)

Spray a 3-4 qt slow cooker with cooking spray.  In cooker, mix beets, apple juice, vinegar, garlic and salt.

Cover and cook on High for 3-4 hours.

When beets are nearly cooked, toast walnuts in a dry skillet over medium heat, stirring frequently, until light brown (5-10 minutes).

Mix cornstarch and water; stir into beets and cook on High 5-10 minutes longer to thicken.  Sprinkle with cheese and walnuts.

Potato stackers

Fun to make, fun to eat.  From potatogoodness.com.

6-8 potatoes, 2" diameter, sliced thin

Stir together with one of the following dressings, coating all potato slices; stack in greased muffin tins (scrape all the dressing onto the potatoes after stacking) and bake at 400 for about 25 minutes.

Garlic and olive oil
2 T olive oil
3 cloves garlic, minced
salt and pepper

Saute the garlic in oil until fragrant (2 minutes or so).


Pesto parmesan
1/2 c shredded Parmesan
3 T pesto
salt and pepper


Italian
1/2 c shredded Mozzarella
1/2 c marinara sauce
salt and pepper