I found the recipe for the jam in Sunset Magazine. I have to say my first batch didn’t turn out, probably because I followed their recipe with no regard for the pectin that I was using. Super bummer. So I followed the ingredient list but merged it with the directions for the pectin I was using. So my recommendation is that you find a recipe you like and follow the directions or merge like I did. Second batch: SUCCESS!
It’s important for me to push my limits in the kitchen. Last year that was making my own beans instead buying canned ones, and not to toot my own horn but I LOVE my Homemade Pinto Beans (recipe is on the blog). For this batch of beans I also attempted to make my own enchilada sauce to drench our burritos in, it turned out delicious. I think it was do to the leftover juice from my Perfect Roast Chicken.
I can’t believe it has taken me a week to updates last weeks meals. Blame it on summer, it’s just so busy!
When I was a kid my parents had a pretty good size garden and rhubarb was one of the items that grew in that garden. Well, I loved the sour taste of anything back then and still do, so when I saw rhubarb at the Farmer’s Market this week I just knew what I had to make my moms Rhubarb Coffee Cake. This is one of those recipes that just takes me back and it was perfect for the Slow Food Potluck this weekend and also for my father-in-law Big Bill for father’s day. Thanks for the recipe mom, Enjoy!
-Rhubarb Coffee Cake-
1 1/4 c. brown sugar (I used 3/4 c. agave)
1/2 c. butter (I used Earth Balance butter, that’s just what I had in the fridge)
1 tsp- 1 T. vanilla (I used 1 T.) *update- 5/12/12 added 1 tsp. almond extract
2 c. flour (I used organic whole wheat pastry flour) *update- 5/12/12, 1c. whole wheat pastry flour, 1/2c. almond meal, 1/2c. coconut flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2-3 c. rhubarb (I used 2 c.) outer layer peeled and diced
*optional 1/2 c.- 1 c. nuts (I used 1/2 c. sliced almonds)
1/2 c. sugar (I used organic sugar cane)
2 tsp. Cinnamon
Preheat oven 375 degrees
1. Cream together butter and brown sugar (or agave). Beat in egg and vanilla.
2. Mix dry ingredients, flour, salt, and baking soda. Add half of the dry ingredients to the creamed mixture and mix to combine. Next, add all of the buttermilk and mix to combine. Add remaining dry ingredients, stir in and mix completely.
3. Stir in rhubarb and nuts (if using).
4. Butter a 13×9 baking dish and pour the batter into the buttered dish. Mix the topping ingredients together in a bowl and spoon over the prepared batter.
5. Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool a bit before cutting into it.
Roast Chicken is one of the easiest things to make and I believe that knowing how to roast a chicken is essential. I’m lucky enough to be involved in my community to access fresh chicken from local family farms, like McDowell Family Farms. I am very particular about the meat I bring into my house, and in my book, McDowell is hitting it out of the park. I hope you’ll try this recipe the next time you want to treat the ones you love, I SWEAR IT’S EASY! (that’s for my girl Kim) Enjoy!
This is actually the first Slow Food potluck that I have been to, it was a beautiful night for a get together. Here’s a couple things I love about Slow Food get togethers:
1. There is always wine
2. There are always vegetables (think about how many parties you go to that lack something green)
3. The food is always delicious, seasonal and local
Here’s a few photo’s, Enjoy!
I needed something fast to make for lunches this week. This Lentil Salad fit the bill, it’s fresh, fast and taste like summer. Feel free to use any vegetables that you like, you can also swap out the herbs if you prefer to use different ones. Enjoy!
For the lentils:
2 c. lentils soaked in water overnight
1. Drain and rinse the lentils, place in a large pot and add 3 c. of water for every cup of lentils. (6c. total).
2. Bring to a boil, add a pinch of salt (and a piece of Kombu-optional), skim the foam of the top of the lentils. Place a lid on the pot turn down the heat to medium or medium low and simmer for 30 minutes.
3. After 30 minutes take lid of pot and pull out a few of the lentils and smash between your fingers, if they mash easily they are ready. If not cook a little longer.
4. Drain the lentils into a colander in the sink, and gently rinse the lentils under cold water. Set aside while you chop the rest of the ingredients.
2 sweet potatoes, peeled and diced- use raw
1/2 c. – 3/4 c. diced celery
1 large cucumber, peeled and diced
2 garlic cloves, minced
1/2 onion, chopped
1/4 c. olive oil
1/4 c. apple cider vinegar
fresh parsley, as much as you like
fresh basil, same as above
salt and pepper
1. Scoop the lentils from the colander to a big bowl, add all the mix-ins and toss lightly. Mix well. Taste for salt and pepper- add more if needed.
2. Divide into containers for lunches.
Dressing- I put this in it’s own container on the side for each serving
2 tsp. olive oil
2 tsp. apple cider vinegar
2 tsp. favorite dressing of choice (I used leftover House Dressing from Tony Caputo’s)
It almost felt like Christmas this morning! Even though Billy and I hate getting up so early on a Saturday morning by the time we get downtown it’s totally worth it, so nice to see all our familiar faces and buddies at the market. Let me give a shout out to a few that I forgot to take a picture of, Kyle Lore of Nu Nooz Pasta (I’m actually going to another pasta making class with him on Monday, so I’ll get pics then), I also forgot to get an updated photo of our buddy from Wyomatoes but if you scroll down to the bottom of my blog page you’ll find a photo of him. Also our good friends Gwen and Larry Crist (Gwen is one of the core members of Slow Food Utah and manages our book club), were my neighbors when I lived at home and are still my mom’s neighbors. Great to see everyone, enjoy the photo’s.
Sometimes I’m at a loss for ideas on what to make for meals, so occasionally I have to pick up one of my favorite magazines like Cooking Light for divine intervention. I saw these veggies sandwiches and thought they would be right up mine and Billy’s alley, let me just say they were a hit. Enjoy!