Rhubarb Maple Crisp

Last week summer meant salad for me. This week it means rhubarb dessert!



This recipe from Whipped was really tasty, really easy, and really quick (for preparation). I already bought the rhubarb (I knew I wanted to use it in some way) and already had the other ingredients. Not having to go to the store gives it extra points for quick & easy.

As easy as it was, there are two minor things I learned. I shouldn't have used a plastic container to store it. It wasn't so crisp the next day. It makes sense that all the moisture from the rhubarb sealed tightly with the "crisp" would make it a little soggy. But it was still delicious! I also spent more time on the sugar water mixture than necessary. It wasn't looking completely transparent in the pot, but when I lifted the spoon and let the mix drizzle off I could see that it was transparent. With the cornstarch, I don't think it would ever be as clear as simple sugar water.

Here are some quick facts about rhubarb. Many sources say the leaves are poisonous, so make sure you remove them completely. They are also dangerous to animals, so if you plan on growing rhubarb, take that into consideration. The Rhubarb Compendium gets very scientific about how poisonous they are (or are not). There are red, green, and in-between varieties with no difference on the taste. However, it of course makes a huge difference on presentation! I don't think a rhubarb pie or crisp would be the same without the gorgeous red color.

How do you like rhubarb?

Rhubarb Maple Crisp (to top)
from Whipped

1/2 cup light brown sugar, firmly packed
1/2 cup maple sugar (if you don't have this, do 1 full cup brown sugar)
1 cup flour
3/4 cup oats (I like it better with old fashioned, not quick cooking. Either way will work)
1/2 cup melted butter
1/2 teaspoon cinnamon
4 cups sliced rhubarb
3/4 cups granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla

Combine brown sugar, maple sugar, flour, oats and cinnamon in a bowl. Stir with a whisk to combine all the dry ingredients. Slowly add the melted butter stirring to combine. Mix together until crumbly.

In a saucepan combine the water, granulated sugar, cornstarch and vanilla. Cook and stir until the mixture becomes transparent and has thickened.

Press about 1/2 of the crumble mixture into the bottom of a pie plate or 8 inch square pan. Top with sliced rhubarb. Pour the water and sugar mixture over the rhubarb. Sprinkle the rest of the crumble over the top. Bake in a 350 degree oven for 45-50 minutes or until it is bubbly and topping is slightly browned.

Serve warm with a scoop of vanilla ice cream or cold. It tastes great the next day!

Asian Chicken Salad

Summer is here and cool salads are appreciated. This recipe is delicious and I think it tasted even better the next day. Unfortunately, I couldn't share this with my husband. He’s allergic to cabbage and like napa cabbage, bok choy is a Chinese cabbage. It was easy to make, but it does require a lot of chopping and many ingredients.


The recipe begins, “Put the [2T] oil in a heavy skillet… and toast the walnuts…” Please note, you don't need oil to toast nuts. Gourmet Spot tells you how.

There are many variations on Asian salads. What ingredients do you think make a good one? My favorites from this recipe are cilantro, rice vinegar, soy sauce, and almonds that I used instead of walnuts.

Asian Chicken Salad (to top)
500 Low-Carb Recipes by Dana Carpender

2 tablespoons oil [I recommend less or none]
1/2 cup walnuts
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda [or equal amount sugar; for other substitutes, see this chart]
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)

1. Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
2. Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
3. Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
4. In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
5. Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve.

Yield: 4 generous services.

Heroin Wings (chicken)

Honestly, I didn't come up with the name Heroin Wings for this recipe. Dana Carpender, author of 500 Low-Carb Recipes, writes, "Once you try these, you'll understand the name -- they are utterly, totally addictive!" My husband and I thought they were good, a great replacement for fried chicken, but not that great. He would have liked more cheese or less herbs - either way for more cheese flavor. He did agree that "they also taste great the next day."


As for the preparation and cooking, I disagree with Carpender on those points as well. She writes that they are "a bit messy and time-consuming." I wouldn't call it messy or time-consuming. They take an hour to bake, but to me that's free time for kitchen clean-up, school work, or something else! The foil was a mess after the baking, but contained. Writing of the foil, I would do this differently. I have a great clay non-stick baking pan. I think the chicken would have more easily come off of it than the foil. I advise that you make this decision based on your pan. One last discrepancy I had: I had half the chicken wings so I cut the other ingredients in half. This worked for the butter; it did not work for the cheese and seasonings. I ended up making a full batch of the topping for half the chicken.

Speak up! What is your favorite type of chicken wings?


"Grated Parmesan" Confusion
The recipe calls for "grated Parmesan cheese." I've known chefs who were even confused by this phrase. The shaker-type tube with the crumbly cheese is labeled "grated Parmesan." Usually, as I assumed for this recipe, the type in the tub that actually looks like grated cheese is intended. Since I got my "microplane" grater, which has small holes to produce finely grated Parmesan, I have been loyal to freshly grated Parmesan. People on different sites agree that pre-shredded is okay, but the flavor is held longer and the cheese isn't as dry if you buy a wedge and shred it yourself. For more information on Parmesan, check out what wisegeek and RecipeZaar's Kitchen Dictionary have to say.

This video shows the process of making parmigiano reggiano (a.k.a Parmesan) cheese.




Heroin Wings (to top)
From 500 Low-Carb Recipes by Dana Carpender

4 pounds chicken wings
1 cup grated Parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut the wings into drumsticks, saving the pointy tips [for soup broth].
3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.
4. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan a week later.)
5. Melt the butter in a shallow bowl or pan.
6. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.
7. Bake for 1 hour - and then kick yourself for not having made a double recipe!

Flank Steak Stir-Fry with Asparagus and Red Pepper

The first recipe I am excited to try is Flank Steak Stir-Fry with Asparagus and Red Pepper. I found this recipe on Simply Recipes, a blog I follow. Besides seeming tasty and easy, it's low-carb, a current focus in my home as my husband and I look for food that won't trigger his heartburn. I don't foresee all of my posted recipes being low-carb, but this weekend I'm working on collecting recipes for him.



The fresh smell of ginger, especially when accompanied by garlic, always surprises me. Ginger immediately lifts my spirits and when combined with garlic I have a promise of delicious food. This meal didn't disappoint. After listening to the loud sizzle of browning meat reduced to the gentle rhythm of a simmer, cooking the stir-fry went quickly. My husband I both really enjoyed the sauce. The preparation and cooking were easy and not too messy, taking approximately 45 minutes.

The Great Asparagus Debate. I have come across debates regarding whether or not skinny asparagus is best. I looked online to find out what's behind the debate. The truth is, it's preference. You'll like skinny better if you like a fresher, "grassy" taste. If you like the unique flavor of asparagus, then go for not-so-skinny, as it is stronger or "succulent" in flavor. This post on Passion About Food.net explains the difference. From that website I also learned that the proper way to store asparagus is upright with the stalks partially in water.

While cooking, I realized that "chili oil" is not the same as the "red chili sauce" I have. Thankfully, I was able to do a quick Internet search and found that "in a pinch" olive oil and red pepper flakes will work. For more specifics on how to prepare this in advance, read about it on blurtit.com.

Let me know what you thought, if you have substitutions or additions to suggest, or any questions I might be able to answer. Eat well!

Flank Steak Stir-Fry with Asparagus and Red Pepper
from Simply Recipes (to top)

Ingredients

• 3 Tbsp vegetable oil
• 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
• 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
• 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
• 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce

• 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
• 1 tsp finely chopped, peeled, fresh ginger
• 1 small clove garlic, minced
• 1 green onion, including green tops, chopped
• 1/2 tsp chili oil

Method

1 While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.

2 Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.

3 Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

4 Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.

5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).

Serves 4.