Tasty Tuesday

The strawberries came early this year.  I've already taken the boys out to the strawberry patch twice to pick over 30 lbs.  I've frozen a bunch (to make jam later, I find making jam from frozen berries is easier since they defrost mushy), made strawberry cream cheese ice cream, eaten a bunch (in yogurt and salads), and made this Strawberry Rhubarb Cobbler.  I traded Sarah strawberries for some of her rhubarb.  Easier than pie and just as tasty if you ask me!


Strawberry Rhubarb Cobbler


Fruit mixture

• 4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
• 1 1/2 cups strawberries, stemmed and sliced
• 1/2 cup white sugar
• 2 Tablespoons of quick cooking tapioca **I used cornstarch**
• 1 teaspoon of grated orange peel

Cobbler crust

• 2 Tbsp white sugar
• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, lightly beaten

Preheat oven to 350°F.

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serve with vanilla ice cream.

 

I still make soup for dinner every Monday when school is in session.  I teach water aerobics Monday evening after work, so it's an easy dinner that can be eaten early by Ryan and the boys, and can stay warm for me to eat a couple hours later.  Ryan then takes the leftovers for lunch the rest of the week.

I have many recipes that I pick from, but I still like to try a new one every so often.  I tried this one because I had everything on hand.  It was really tasty and easy, a good alternative to chicken noodle soup.

Turkey Lentil Soup

2 cups chopped, cooked turkey (or chicken)

1 onion, chopped

4 carrots, chopped

2 cloves garlic, chopped

1 can diced tomatoes

1 lb dried lentils

2 qts veggie or chicken broth

1/2 tsp cumin

1/2 tsp pepper

salt to taste (depending on your broth)

Mix ingredients together in your crock pot.

Cook on low for 8-10 hours.

Eat!