Happy Spring!
Topping:
1 c. flour
1 c. old-fashioned oatmeal
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. unsalted butter, melted (1 stick)
Filling:
2 c. strawberries, sliced
3/4 lb. rhubarb, sliced
1-1/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
pinch salt
Prepare topping: In medium bowl, combine first 5 ingredients. Slowly pour in melted butter. Cover & refrigerate until ready to use.
Preheat oven to 425. For filling, in large bowl gently combine all ingredients. Pour into 9 inch pie plate. With your fingers, evenly cover filling w/topping. Bake 15 minutes, then reduce heat to 350. Bake an additional 35 minutes, or until filling is bubbly. Serve warm, topped with vanilla ice cream.
Oatmeal Muffins
These muffins are hearty and tasty--not too sweet.
1-1/2 cups flour
2 Tbsp. sugar
4 Tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 egg, well beaten
2 Tbsp. butter, melted
1 cup cooked oatmeal
Preheat the oven to 400. Butter the muffin pans. Combine flour, sugar, baking powder, and salt. In a separate bowl stil the milk, egg, and butter into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon each muffin cup two-thirds full of batter.
Bake for about 20 minutes, or until a broomstraw comes out dry when inserted in center.
1-1/2 cups flour
2 Tbsp. sugar
4 Tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 egg, well beaten
2 Tbsp. butter, melted
1 cup cooked oatmeal
Preheat the oven to 400. Butter the muffin pans. Combine flour, sugar, baking powder, and salt. In a separate bowl stil the milk, egg, and butter into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon each muffin cup two-thirds full of batter.
Bake for about 20 minutes, or until a broomstraw comes out dry when inserted in center.
Overnight Apple Oatmeal
This recipe has endless variations--I've used a can of peaches when all out of fresh fruit, with great results. Quick-cook oats get too mushy if cooked overnight; I've found that steel cut oats work fine.
2 cups skim or 2% milk
2 Tbsp. honey, or 1/4 cup brown sugar
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup dry rolled oats
1 cup apples, chopped
1/2 cup raisins, optional
1/4 cup walnuts, chopped
1/2 cup half-and-half
Spray inside of slow cooker with cooking spray.
Combine all ingredients except the half-and-half.
Cover and cook on low overnight, ideally 6-8 hours. The oatmeal is ready to eat in the morning.
Stir in the half-and-half just before serving.
2 cups skim or 2% milk
2 Tbsp. honey, or 1/4 cup brown sugar
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup dry rolled oats
1 cup apples, chopped
1/2 cup raisins, optional
1/4 cup walnuts, chopped
1/2 cup half-and-half
Spray inside of slow cooker with cooking spray.
Combine all ingredients except the half-and-half.
Cover and cook on low overnight, ideally 6-8 hours. The oatmeal is ready to eat in the morning.
Stir in the half-and-half just before serving.
Story-of-the-World Borscht
This is SO delicious!
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
Sesame Noodles and Asparagus
Thanks to my dear friend Susan for this recipe!
2 TBLS sesame seeds 1 TBLS vegetable oil
2 TBLS oriental sesame oil 2 garlic cloves, minced
1/4 cup tamari soy sauce 1 tsp minced fresh ginger
2 TBLS vegetable stock 1 lb asparagus, cut diagonally into
2 TBLS Chinese rice wine or dry sherry 2 inch lengths
1/2 tsp chili oil 1/4 cup water
1 pound linguine or vermicelli 1 tsp tamari soy sauce
4 scallions, thinly sliced
Bring a large pot of water to a boil for the noodles.
Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.
Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.
When the water is at a rolling boil, cook the noodles until tender yet chewy.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour the water in and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.
Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.
Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on noodles.
Serves 3 - 4
2 TBLS sesame seeds 1 TBLS vegetable oil
2 TBLS oriental sesame oil 2 garlic cloves, minced
1/4 cup tamari soy sauce 1 tsp minced fresh ginger
2 TBLS vegetable stock 1 lb asparagus, cut diagonally into
2 TBLS Chinese rice wine or dry sherry 2 inch lengths
1/2 tsp chili oil 1/4 cup water
1 pound linguine or vermicelli 1 tsp tamari soy sauce
4 scallions, thinly sliced
Bring a large pot of water to a boil for the noodles.
Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.
Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.
When the water is at a rolling boil, cook the noodles until tender yet chewy.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour the water in and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.
Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.
Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on noodles.
Serves 3 - 4
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