Strawberry Rhubarb Crisp

Springtime!! Oh my, how we love rhubarb. June is always a month where I pick up rhubarb all month and either bake something with it (I make a lot of stewed rhubarb with a bit of sugar, too), but I also chop it up and freeze it for the winter months. Enough to last until the next season. Aaaanyway, June is that time of the year to take advantage of rhubarb and strawberries (local coming later this month). Here is an awesome recipe to try. We LOVE it! Four thumbs up from this home. We like it less sweet so you can add more sugar if you like. I pretty well halved the sugar in the original recipe. Enjoy! 

* Please excuse the smaller sized font. No amount of updating this file changes that. You can still read it though! :) 

Strawberry Rhubarb Crisp

Preheat to 350°F. 

Spray a 9 inch square pan (or pie plate) with cooking spray. 

Filling:

2 cups rhubarb, cut into 1/2-inch pieces
2 cups strawberries, hulled and chopped coarsely 
1/4 cup white sugar

Mix together in a medium sized bowl and set aside. Below is before I mixed it. :) 

Topping:

1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup white sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

In a small bowl, stir together the flour, rolled oats, white and brown sugars, cinnamon and salt until well blended. Stir in the melted butter and it will form a crumb like mixture. I used a pastry blender to do this. You can use a fork too. 

Spread strawberry/rhubarb/sugar mixture into a prepared pan or pie plate. Sprinkle topping over this mixture and even out the top. I don't press on the topping but you can if you prefer it more of a solid top. 

 

Bake 35-40 mins. It should be bubbling up a bit, and the topping should be golden brown. 

Enjoy!! 

Blueberry Cornmeal Muffins

This is one of Dave's favourite muffins so I try and make them often. This can be made into basic Cornmeal Muffins by just omitting the blueberries. Still quite delicious! Just the right sweetness and moisture. Some cornmeal muffins can be so dry. Not these! Give them a try and let me know in the comments if you do. Enjoy!

Makes 12 large or 16 medium muffins. 

Preheat oven to 400F

Ingredients:

1 cup All-purpose flour

1 cup Yellow Cornmeal
1/2 cup Sugar (I only use 1/4 cup)
1 teaspoon Salt
4 teaspoons Baking Powder

1 cup Milk (I use 2% Lactose-free)
1/4 cup Vegetable oil 
2 large eggs

1 cup fresh or frozen (not thawed) Blueberries

Directions: 
In a large bowl, sift dry ingredients together and set aside. In a smaller bowl, mix wet ingredients. Pour the wet into the dry and blend until just mixed, with no dry spots. Don't over-mix. Fold in the blueberries. 

Spray or fill muffin tins with paper liners (I use parchment paper cups) and, using an ice cream scoop, divide batter evenly into the muffin tins. A level scoop measure will make 16 muffins. 

Bake at 400F for 15-17 mins, checking after 15 minutes so as not to overcook. If the muffins bounce back when you press them in the middle, they're done. 

Enjoy! 

Effie Smith’s Tomato Salsa

Makes 10 cups 

This is a very old recipe, made the old-fashioned way. Tomato peelings were used and it was thickened with cornstarch. We have never had a problem with this recipe spoiling in all the times we've made it so we're not changing a thing. 

When we lived in our first apartment when we moved to Nova Scotia, a lovely lady named Thelma gave us a bottle of the divine Salsa. Not long after that, I dropped by her apartment, not to get more Salsa, but to get the recipe! She told me she'd been making it for years and the recipe came from an old friend of hers named Effie Smith. Dave and I have been making this Salsa ever since. Probably for 5 years now, at least. It is just right for our liking and it can easily be upped in heat for those of you who like more heat and lowered in heat for those of you who like less! With 1 teaspoon of cayenne powder, it makes it a medium Salsa. Also, we chop our veggies small but you can chop them whatever size you prefer. Plum tomatoes are the best for this Salsa as they're less juicy and are meatier. Enjoy! 

Ingredients: 

- 5 cups medium, ripe tomatoes (4 lbs), chopped. Do not peel or seed them. 

- 1 large onion, chopped

- 2 large green peppers, chopped 

- 2-3 large cloves of garlic, finely chopped (We use 4-5 cloves!)

- 1 – 5 and 1/2 oz can tomato paste (156 ml)

- 3/4 cup white vinegar (187 ml)

- 1/4 cup brown sugar (60 ml)

- 1 Tablespoon pickling salt (coarse salt)

- 2 teaspoons paprika

- 1/4 to 1/2 teaspoon cayenne pepper (We use 1 teaspoon)

Mix all ingredients in a large stock pot. Bring to a boil and lower heat to simmer (uncovered) for one hour. 

If too thin, add 1 teaspoon cornstarch. (We use 2 teaspoons cornstarch mixed with 2 teaspoons cold water and add to the simmering salsa).

Ladled into sterilized bottles, place lids and rings on and turn to finger-tight. Not too tight. 

Process for 15 minutes. I use a steamer canner. 

When the processing is finished, carefully transfer bottles onto a dish towel on the kitchen counter. Makes sure you hear the "ping" of each bottle sealing. If, after about 10 minutes, there are one or two that have not sealed, reprocess for another 5 or so minutes. 

Let bottles cool on the counter for 24 hrs. 

Enjoy!! 

Slow Cooker White Bean Soup

Winter time is always a great time for some cozy soups. I'm always using the slow cooker, anytime of the year. In the winter, though, it's mostly for soup. I was searching online for some vegetarian options for soups other than the regular vegetable soups and came across several yummy ideas. I mixed and matched some ingredients and added some of our favourite flavours and came up with this winning combination. Enjoy!

Slow Cooker White Bean Soup

3 shallots or 1 medium onion, chopped small
3 large cloves fresh garlic, chopped small
2 tablespoons olive oil
1/2 teaspoon dried Thyme
1/2 teaspoon dried Marjoram
1 teaspoon dried Italian seasoning
Freshly ground salt and pepper to taste

Sauté onions, garlic and herbs in olive oil, on a medium-low heat, until onions are translucent. Be careful not to burn the garlic. Add this to the slow cooker and add the remaining ingredients:

4 cups chicken (or vegetable) broth (I used a 900ml box)
3 green onions, chopped
2 medium peeled potatoes, chopped small
1 large peeled carrot, chopped small
2 - 14oz cans cannellini or navy beans, drained and rinsed

Set slow cooker on High for 5 hrs or on Low for 7-8 hrs (potatoes and carrots take time to cook in the slow cooker). Stir a couple of times during the cooking.

Enjoy!

Serves 4

Sloppy Joes

Sloppy Joes

I remember eating this growing up and always loving them. Mostly they came from a mix or a can added to ground beef. I decided to relive my childhood and check online for a good recipe to make it from scratch. I found several and decided to mix and match and add some of our favourite flavours to the recipe. Below you will find the final result. This would also make an awesome sauce over spaghetti! It's a win-win in our home. Enjoy! 

1/4 cup chopped onion

1/4 cup chopped bell pepper

2 cloves garlic, chopped

1 lb lean ground beef

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon yellow mustard

1 tablespoon ketchup

1 tablespoon brown sugar

1 - 7 oz can tomato sauce (213ml)

Salt and pepper to taste

In a frying pan on medium heat, brown onions, bell pepper, chopped garlic and ground beef until meat and vegetables are almost cooked. Add remaining ingredients and turn heat down to a simmer and cook for another 20-30 minutes, or until desired consistency. 

Serve over hamburger or hot dog buns. 

Serves 2-4 (depending on your hunger) 

Low-Fat Oat Bran Muffins

I'm always baking muffins. I'm making them for me and Dave or to give to new neighbours. There's always a reason to bake them. So, over the years, I've tried many recipes and some I still bake. Here is a new muffin recipe that hits the nail on the head with its lightness, sweetness and just the right moistness. I hope you enjoy them, too! 

Low-Fat Oat Bran Muffins

Makes 10-12 medium muffins

In a large bowl, add: 

1 cup all-purpose flour
1 and 1/2 cups oat bran (you can also use natural bran)
1/2 cup white sugar (or brown sugar if you prefer the taste)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Sift together and set aside. 

In a medium bowl mix:

1 beaten egg
1 cup sour milk (add 1 Tbsp vinegar to cup before measuring milk)
2 tablespoons vegetable oil

Make a well in the middle of the dry ingredients and pour the liquid mixture into it. Blend until just mixed. Not too much. 

Fill greased or paper-lined muffin tins to almost full and bake for 15-17 minutes. Check for doneness by gently pressing on the top. If it bounces back up, the muffins are done. Cool on a cooling rack. 

Enjoy! 

Jeanne’s BBQ Spice Rub

We all find our favourite spice mixes and stick to them. I was hard at working trying to find the ideal recipe to make my own mix so we wouldn't be having to depend on store-bought mixes. Homemade is always better, anyway. This recipe is a compilation of 3 different recipes and some changes to make it to our own liking. We use this spice rub mix often to coat chicken for the BBQ or oven.  It's also great on mini potatoes, potato wedges and any roasting vegetables. Just toss veggies (I just use a plastic bag) with a tablespoon of olive oil then with 1 tablespoon of spice rub and roast in the oven (400F) for 35-45 minutes. Enjoy! 

Jeanne's BBQ Spice Rub

1/2 Cup brown sugar (8 Tablespoons)
1/2 Cup paprika (8 Tablespoons)
1/2 Tablespoon ground black pepper
1/2 Tablespoon salt
1/2 Tablespoon chili powder
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Teaspoon cayenne pepper
1/2 Teaspoon celery salt

Mix well and place in sealed jar for use on EVERYTHING!

Makes about 1 and 1/2 cups spice rub.