Tuesday, May 29, 2012

Rutabaga Mash, with dried tomatoes, shallots and garlic

Let's eat more vegetables. I have said that time and time again. But honestly, I mean it each time! You will see more vegetable recipes right here, in the future.....

This is delicious, give it a try, we did!

Rutabaga Mash with dried tomatoes, shallots and garlic
adapted from:  Seasonal Ontario Food

4 c peeled and diced rutabaga

2 large shallots, peeled and sliced thin
1/4 c dried tomatoes in oil
1 clove garlic, minced 
olive oil and/or oil from the jarred dried tomatoes
salt and pepper to taste

Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.

While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover turn off heat until the dried tomato pieces are tender. 

Using a potato masher, mash rutabaga, stir in the shallot mixture. Adjust seasoning and serve. 

Serves 4 - 6

Recipe rating:  already tagged in an updated post.

As always, thanks for taking a moment to stop by and say hello. I appreciate your time and your wonderful comments!

this post will be shred with:
hearth and soul@premeditated leftovers

Sunday, May 20, 2012

Strawberry Rhubarb Crisp

Next year at this time, I should have some home grown rhubarb for this recipe. Strawberries too. But these ingredients did come from my local market. I am going back to the old house on a regular basis to keep the "garden" going until all can be transplanted this fall. Oh and the rhubarb, it is doing very well thank you!

Strawberry Rhubarb Crisp
adapted from:  The Foster's Market Cookbook
375 degree oven

the intro:  This crisp is slightly tangy. You may want to add more sugar if you prefer a sweeter dessert. And, as with most crisps, vanilla ice cream or lightly sweetened whipped cream is a wonderful complement to this dish.


1 c flour
1/2 c brown sugar
1/2 c rolled oats - I used 1 c oats in place of the oats and almonds
1/2 c sliced almonds
2 t ground cinnamon
1/2 t ground cloves - I did not use.
1/4 t salt

12 T (1 1/2 sticks) butter, cut into 1/2 inch dice

Combine all dry ingredients, cut in butter until mixture resembles coarse meal.


2 c hulled and halved strawberries - I used 4 cups
4 c chopped rhubarb
1 c sugar (or up to 1 1/4 c sugar for a sweeter taste) - I used 1 1/4 cups sugar
3 T flour
1 T cornstarch

Combine filling ingredients, turn into a 11X7X3 inch pan or a large skillet.

Crumble the topping over the top.

Bake 45-55 minutes or until done in your oven.

Serve with your choice of vanilla ice cream or whipped cream.

Recipe rating:  Oh Yes! (will make again)

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
cookbook sundays@couscous and Consciousness
hearth and soul@premeditated leftovers

Wednesday, May 16, 2012

Roasted Almond and Maple Butter, or what I got for Mother's Day

I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note...)
Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: plus more for blending
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.

When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good! 

Recipe rating:  Oh Yes! (will make again)

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday@miz helen's
hearth and soul@premediated leftovers
a little birdie told me@rook no 17
whole food wednesday@beyond the peel