From Joni.......

Fresh Rhubarb Pie



Ingredients
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Directions
Preheat oven to 450 degrees F (230 degrees C).
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.


Nutritional Information

Serves 8, Per Serving:
Calories: 290
Total Fat: 9.1g
Cholesterol: 4mg
Sodium: 130mg
Total Carbs: 50.8g
Dietary Fiber: 2.1g
Protein: 2.6g

http://allrecipes.com/Recipe/Fresh-Rhub ... etail.aspx

_________________
Do not go gentle into that good night.
___________ Rage, rage against the dying of the light

I am reluctant to post recipes.

I don't follow any really... I might look at a few to get ideas...

Often it's hard just to give a name to what I cook

But just for fun I will share what I am cooking today.

I am NO VEGETARIAN... but I do make some vegetarian dishes.. mostly adapted from original recipes that contained meat that I have adapted over the years

Vegetarian Stroganoff
(Adaptation of Beef Stroganoff)

Saute (In a generous amount of (NZ) Butter)
Onions
Garlic
Green Pepper
Sliced Mushrooms (The more the merrier... common button type better than fancy types for this recipe)
Season to taste
Add a little freshly ground nutmeg

That can be done ahead of time and left in the pan.

Before serving reheat (gently) add chopped fresh tomatoes (and a chopped Shallot - Optional)

When heated stir in A pot of sour cream... allow to heat up but do not boil!

That is it.

I serve it with plain boiled rice. Often a green veg on the side. Frozen peas works well.

Also supply nutmeg and grater....for individuals to add to taste.

_________________
Do not go gentle into that good night.
___________ Rage, rage against the dying of the light

Today.....

Adapting a recipe that I have used for years... nowadays call it "Corny Rice"... because its rice with a small amount of whole Kernel corn
I normally serve it with roast chicken thighs, but today using up some frozen prawns (Shrimp)

Paella (sort of)

Sauté prawns (shrimp) first.... set aside.
Then..... sauté onions, garlic, green pepper, celery (in NZ butter)..... add three quarters of a cup of uncooked basmati rice, to coat rice in the flavoured butter. add small amount of frozen corn, seasoning to taste, and water to just cover,
(I do add a generous amount of Saffron strands (soaked in a little boiling water)... it gives flavour and the well known yellow colour of Paella... but it's optional)

Simmer for twelve minutes.

Add the pre cooked prawns (shrimp) and some chopped fresh tomato... cover again and cook for a further 5 minutes.....

I'd add some fresh chopped parsley if I had any... but none in stock today.

That is it.

It is I guess a simple Paella? In fact I do the same with the addition of some white fish and some fresh Mussels (shells and all)... then it really is more of a seafood paella

_________________
Do not go gentle into that good night.
___________ Rage, rage against the dying of the light

Salmon Cakes
Recipe courtesy Melissa d'Arabian

• Prep Time: 20 min
• Inactive Prep Time: --
• Cook Time: 15 min
• Level: Easy
• Serves: 4 servings

Ingredients
2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Directions
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Food Network
http://www.foodnetwork.com/recipes/meli ... index.html

Grilled Tuna Burgers with Spicy Mayo
Recipe courtesy Guy Fieri

• Prep Time: 30 min
• Inactive Prep Time: 20 min
• Cook Time: 15 min
• Level: Intermediate
• Serves:4 servings

Ingredients
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 pound sushi-grade tuna, finely diced
1/4 cup finely diced red bell pepper
2 scallions, finely sliced
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
Vegetable oil, for cooking
4 seeded hamburger buns, split
Spicy Sriracha Mayo, recipe follows
4 medium butter lettuce leaves
1 beefsteak or heirloom tomato, sliced
Dry Riesling, for serving

Directions
Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.

Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).

Grill the hamburger buns over high heat until well charred and crispy.

Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.

Cook's Note: When grilling the bread, you can grill 3 to 4 scallions at the same time for use in the Spicy Sriracha Mayo.

Spicy Sriracha Mayo:
1 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoons Sriracha
1 teaspoon lemon juice
1 teaspoon honey
4 grilled scallions, chopped
Kosher salt and freshly ground black pepper

Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.


Food Network
http://www.foodnetwork.com/recipes/guy- ... index.html

Quick Gnocchi
Make tender delicious gnocchi using instant mashed potatoes to slash prep time. Blend egg, S & P, flour and mashed potatoes into a dough... cut into bite size pieces and cook in boiling water. Serve with the sauce of your choice.

Makes enough for two. CAN DOUBLE IT!

Ingredients ~
1 cup dry potato flakes
1 cup boiling water
1 egg beaten
1 tsp. salt
1/8 tsp. fresh ground pepper
1 1/2 cups all purpose flour

Directions ~
1. Place potato flakes in a medium size bowl. Pour in boiling water, stir until blended. Let cool.
2. Stir in egg, salt and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
3. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite size pieces.
4. Place a few gnocchi in boiling water. As soon as they rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

OMG Rhubarb i lurrrrvvvvvv rhubarb i lurrrvvvv everythinng about it yummy going to make that

Sweet And Sour Chicken
REAL WINNER! SOOO EASY! Only 4 ingredients!
EVERYONE who tastes this – LOVES it! EVERYONE!

Sweet And Sour Chicken
Preheat oven – 350 degrees

4 chicken breasts or cut up chicken pieces – 2 pounds
one 8 oz. jar apricot preserves
1 package onion soup mix
one 8 oz. jar Thousand Island Dressing

In a baking dish place the washed chicken pieces. DO NOT LAYER.
First spoon on Apricot preserves on each piece.
Then sprinkle on onion soup mix.
Then pour Thousand Island dressing over each piece.
Cover - - and bake at 350 degrees for 1 – 1 1/2 hours.

I also have a recipe for this in a Slow Cooker. Later for that...

Fran's Chicken
(This recipe has many names. I always called it Fran's Chicken because she gave me the recipe
decades ago. )

This is a great recipe! SO EASY! I have been making it for decades. ONLY 4 ingredients.
I have NEVER heard of anyone who doesn't like it!
Here it is - in Slow Cooker form. (Ideal Slow Cooker size 3 - 4 qt.)

Chicken in Piquant Sauce ~ SLOW COOKER.
16 oz. jar of Russian Dressing
12 oz. jar apricot preserves
1 envelope dry Onion Soup mix
4-6 boneless, skinless chicken breast halves.
______________________________
In a bowl mix together the dressing, preserves, and dry onion soup mix.
Wash and pat dry with paper towels the chicken.
Place your chicken breasts in your oiled slow cooker.
Pour the sauce over top of the chicken.
Cover and cook on High 3 hours, or on Low 4 hours or until chicken is tender but not dry.
Don't lift the lid. Everytime you do, you lose 20-30 minutes of cooking time.
Variations:
1. Drop the salad dressing and use two 12 oz. jars of apricot preserves. Substitute ham or turkey for the
chicken breasts.
2. In the bowl - - substitute K.C. Masterpiece BBQ Sauce for the Salad Dressing. Add 1 cup pineapple chunks and/or 1 cup Mandarin Oranges, with or without juice.

Starry eyes
Do try the chicken recipe. So good! Couldn't be easier.
Sounds weird ... I know.

I like the Slow Cooker Version. That is newer to me...
Had the oven one for decades!

I hate cooking and order most of my food out but that slow cooker recipe for chickens sounds interesting.

packy It's like a sweet and sour thing. EVERYONE loves it, really. Do try it.

Please start cooking. I have a friend whose "wife" would not cook, ever. They ALL ate out everynight.

Just found out he has a 90% heart blockage, which makes it IMPOSSIBLE for them to operate on his cancerous brain tumor.
That is what made him fall in the first place ... and started this whole thing - the "search" for what is.

Please, drink V8, or Mott's Garden Blend and try to start cooking healthy ... in your home. We want you here!

Getting older IS NOT for SISSY'S. :(

PIZZA RECIPES

Buy 1 pound premade pizza dough.
Pre-heat oven to 450 degrees.
Stretch or roll a one pound ball of pre-made pizza dough into a 10-12" circle ... or similar size to fit a baking sheet. (Squarish).
Place on a lightly oiled baking sheet.
Add your toppings. (See below 4 kinds of Pizza!)
Bake at 450 degrees for 18 - 20 minutes.

1. FRESH MOZZARELLA
Spread a light layer of tomato sauce on dough.
Arrange thin slices of fresh (or sprinkle grated) mozzarella on top.
Scatter basil leaves and halved cherry or grape tomatoes on top.
Bake until crust is browned and cheese is melted.
Finish off with a sprinkling of fresh basil leaves.

2. GREEK TO ME!
Top the crust with olive oil, baby spinach leaves, diced cream cheese, crumbled Feta cheese, and
halved - pitted Kalamata olives.
Season with S & P .
Bake until crust is brown and cheese is melted.
Top with parsley.

3. SOUTHWESTERN SPECIAL
Start with your favorite Salsa, then add grated Montery Jack, canned black beans - drained and rinsed,
frozen corn thawed, and green chiles - chopped.
Bake until crust is browned.
Top with thin slices of avocado and chopped fresh cilantro.

4. VERRRY VEGGIE
Top crust with pesto; marinated artichoke hearts - drained and quartered, marinated mushrooms - halved,
yellow and red cherry tomatoes - halved; and jarred roasted red peppers - cut in strips.
Bake until crust is browned.
Top with thinly sliced scallions.

Yum! Those pizzas are sound delicious!!!

_________________

They were in today's paper here ... Register Guard. I thought you all would like it.

I am going to make them, for sure.

Fall is here and --

Nothin's as lovin' as something from the oven and Pillsbury does it best!!

Just thought I'd post because I just took a "Bacon and Egg pie" out of the oven.

I think it is "NZ" recipe.. probably Australians have pinched it and claim it's theirs.

Very simple thing to make...... 200 - 330 gms of bacon rashers (no rind) cut into pieces...line deep pie dish with pastry.. I like short pastry... flaky is probably more typical.

Spread bacon pieces then break in eggs... any number you want... depending on how many servings you expect. I used 9 eggs today.. meal for two for two days. There are two technique.. break in eggs and mix just a little with a fork.. so you retain some white and some yell parts (I favour that), or you can beat the eggs (as you would for an omelette) for uniform yellow egg. Season to taste, but IMO it needs a little salt and WHITE pepper.

Pastry sheet as top.

Bake 180 deg C (350 deg F)
Time depends on depth of pie, number of eggs... check after 30mins.. when pastry looks cooked
Also the top of the pie puffs up noticeably when its cooked (settles back as it cools) . Today 9 egg pie took 45mins.

There are variations.. where peas (YUK!) onions (double yuk) and other veg are added.... they are all TRAVESTIES!!!!!!

Bacon and egg pie is standard party and picnic food in NZ.. can be served hot or cold.

I am using it as a meal.. warm with tomato and cucumber slices as a simple salad ( only fresh ingredients I have in fridge)

_________________
Do not go gentle into that good night.
___________ Rage, rage against the dying of the light

R sounds neat! I never heard/thought of that kind of pie. I wonder if you can put ANYTHING into a pie?
You cook off the bacon first - before you putting it into the pie I guess?

There is a guy on the Foodnetwork who says you can make anything into a sandwich!
Chicken Parmesan, Eggplant Parm, peppers and eggs. I guess you can.

You can tell I love Italian food. There was a time, way back, when that was the only great food around Philadelphia. We also had Chinese food. Then we started seeing all kinds of French Restaurants popping up all over the place! I was glad!

No you don't cook the bacon.

I had trouble with that.... and did try cooking it for a while... but it's not what you do

_________________
Do not go gentle into that good night.
___________ Rage, rage against the dying of the light

The Original Yumm Bowl

(Enough sauce for 8 servings)

Mary-Charles Rasbach



Eugene, Oregon might be famous for three things: the University of Oregon, Nike footwear, and Café Yumm. This is a make-at-home version of famed Café Yumm’s signature dish: their original Yumm Bowl. A positively addicting vegetarian entree, this bowl is guaranteed to win you over to vegetarian delights even if you’ve never been able to stomach rice and beans before, thanks to the unique, rich, and tangy sauce.

ingredients
For the Yumm Sauce:
1/2 cup water
1/2 cup fresh lemon juice
1/2 cup grape seed or canola oil
1/2 cup almond meal or finely chopped almonds
1/3 cup nutritional yeast
1/2 cup cooked garbanzo beans
1/4 cup cooked soybeans or 1/3 cup tofu
1-2 garlic cloves, minced or pressed
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

For the original Yumm Bowl:
Brown rice, cooked
Black beans, cooked
Shredded cheddar cheese
Salsa
Diced fresh tomato
Sliced fresh avocado
Sliced black olives
Sour cream
Fresh cilantro sprigs


directions
For the Yumm Sauce:

1In a small measuring cup, mix together the water and lemon juice. In a separate small measuring cup, measure out the appropriate amount of oil. Set both aside.
2In a blender or food processor, process the almonds, nutritional yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry, oregano, and cilantro together until almost fully ground, about 15 seconds.
3Scrape down the bowl with a rubber spatula. With the machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With the machine running, add the oil mixture in a steady stream through feed tube; continue to process until the sauce is smooth and creamy, about 15 seconds, scraping down bowl as needed.
4Transfer the sauce to a clean bottle or jar, cover, and refrigerate overnight to allow the flavors to blend.
To assemble the Yumm Bowl:

1Place a scoop of brown rice in an individual-sized serving bowl, then layer a scoop of black beans over the rice. Drizzle the rice and beans with a desired amount of Yumm Sauce, then sprinkle shredded cheddar cheese over the rice.
2Spoon a dollop of salsa in the middle of the bowl, then spoon the tomato, avocado, and olives around the perimeter. Place a dollop of sour cream in the center of the bowl, garnish with some cilantro sprigs, and serve.
notes
Careful not to go too overboard with the Yumm Sauce! The prepared sauce from Café Yumm has 70 calories and 7 grams of fat per tablespoon!


Source: Café Yumm, Eugene, Oregon
http://www.tastebook.com/recipes/263960 ... ecipe=true

Ooo...that sounds good, Joni!

Now I just have to convince someone to make it for me!

_________________