Sunday, July 9, 2017

Rhubarb Crisp

Original recipe here!

Rhubarb Crisp

TOTAL TIME: Prep: 15 min. Bake: 45 min. MAKES: 8 servings


3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional


In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Rhubarb Crisp in Reminisce Extra June 1993, p51

Tuesday, March 14, 2017

Tangy Mashed Potato Casserole

I grew up with my mom making this dish as a side for special occasions.


12 med. potatoes (about 4 lbs.) peeled and halved
1/2 c. butter
8 oz. cream cheese, cut into sm. pieces at room temp.
1 c. sour cream
2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika

Cook potatoes; drain and leave in colander. Melt butter in the same pot over medium heat. Add cream cheese; remove from heat. Beat with a wooden spoon until cheese is melted and the mixture smooth. Force potatoes through a ricer or food mill into butter mixture. Add sour cream, salt and pepper; beat until smooth. Spread evenly in a 9x13 inch pan or shallow 2 1/2 quart casserole greased; sprinkle with paprika. Cover and refrigerate until baking time (can be overnight).

Remove from refrigerator 15 minutes before baking. Uncover and bake in a preheated oven at 350 for 35 minutes or until heated through and a slight golden crust forms on top. Cut into squares.
Serves 12.

Saturday, February 25, 2017

Slow-cooker Shepherd's Pie

Original recipe here.

Serves 6
Hands-On Time 20 min
Total Time 5 hrs 20 min


1½pounds beef chuck, trimmed and cut into 2-inch pieces
2 large carrots, chopped
1 large onion, chopped
1 cup low-sodium beef broth
1 cup dark beer (such as Guinness)
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons all-purpose flour
Kosher salt and black pepper
2 large russet potatoes, peeled
2 cups frozen peas
½ cup milk
2 tablespoons unsalted butter


Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.

Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.

Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.

Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.
Serve the stew topped with the mashed potatoes.

Chicken Tagine With Apricots and Pistachios

Original recipe here.

Makes 8
Hands-On Time 15 min
Total Time 40 min


2 tablespoons ground cumin
1 tablespoon ground ginger
1 tablespoon ground coriander
1 tablespoon ground cinnamon
½ tablespoon kosher salt
8 boneless, skinless chicken thighs, cut into 2-in. pieces
2 tablespoons olive oil
2 medium onions, chopped
1 14.5-oz. can diced tomatoes, drained
2 cups cherry tomatoes
8 halved apricots, or 3 cups halved dried apricots
3 cups low-sodium chicken broth
Cooked quinoa, chopped fresh parsley, and roasted, salted pistachios, for serving


Mix the cumin, ginger, coriander, cinnamon, and salt together in a large bowl. Add the chicken and toss to coat.

Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium high. Add the chicken and cook until browned, about 2 minutes per side. Transfer to a plate.

Add the onions to the pot along with 2 tablespoons of water. Cook, stirring often, until the onions are soft, about 5 minutes. Return the chicken to the pot along with the canned tomatoes, cherry tomatoes, apricots, and broth; bring to a boil. Cover, reduce heat to low, and simmer until the chicken is cooked through, 20 to 25 minutes. Serve over the quinoa, topped with the parsley and pistachios.

How to Freeze and Reheat:
Cool the stew completely. Pour it into gallon-size freezer bags (separate from the quinoa), filling each halfway. Stack the bags in the freezer for up to 3 months. Thaw in the refrigerator overnight or in a bowl of cold water for 10 minutes. Reheat in a pot over medium until warmed through, 8 to 10 minutes.

Wednesday, December 14, 2016

Strawberry Muffins

Original recipe here.

This recipe chosen because it mentioned using frozen berries, which is what I have from berry-pickin' at Jed's house this past summer. Yummm....

 "Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife."


1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries


Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly.
In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Sunday, November 6, 2016

Original Bisquick Impossible Quiche

I found this recipe here.

The Impossible Quiche Recipe

12 Bacon strips, cooked to crisp, drained, and crumbled
1 Cup Swiss cheese, shredded (about 4 ounces)
1/3 Cup onion, diced
2 Cups milk
1 Cup Bisquick
4 Eggs
1/2 Teaspoon salt
1/8 Teaspoon ground black pepper


Preheat the oven to 400 degrees F.

Lightly grease a 10-inch pie plate.

Sprinkle the crumbled bacon, shredded cheese, and diced onion (in that order) evenly over the bottom of the pie plate.

Beat the eggs with the salt and pepper.

Stir in the milk.

Add the Bisquick and beat until smooth.

Pour over the ingredients in the pie plate.

Bake for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.

Let cool on a wire rack for 15 minutes before slicing and serving.

Makes 4 to 6 servings.


After the quiche is assembled in the pie plate, scatter about a cup of any of these coarsely chopped vegetables, alone or combined, onto the surface:

Frozen or fresh broccoli
Frozen spinach that has been thawed and thoroughly pressed to remove all water
Fresh green, red, or yellow sweet bell peppers

Serving Suggestions

For breakfast, pair with sliced mango or fresh orange sections.
For lunch, serve with a fresh green salad tossed with your favorite dressing.
For dinner, serve with sides of steamed sugarsnap peas and mashed rutabaga or steamed carrots. These vegetables add beautiful color to the plate and provide a good nutritional balance to the carbohydrates, fats, and proteins in the quiche.

Tuesday, November 1, 2016

Slow-Cooker Asian Short Rib Stew

I served this over rice noodles, and it turned out lovely. It's really different from anything else I make at this point, so I'll probably overdo it now. Because I am craving it again already!

Original recipe here.

So without further ado....
Slow-Cooker Asian Short Rib Stew!

Serves 6
Hands-On Time 30 min
Total Time 7 hrs 30 min


3 pounds boneless beef short ribs, cut into 2-inch pieces
⅓ cup finely chopped fresh ginger
¼ cup soy sauce
6 cloves garlic, finely chopped
2 ½ Tbs. toasted sesame oil
Kosher salt and black pepper
3 carrots, cut into 3-inch pieces
3 red onions, cut into wedges
1 cup low-sodium beef broth
1 pound baby bok choy (3 medium heads), coarsely chopped
4 scallions, sliced, plus more for serving
2 ½ Tbs. white vinegar
Steamed rice or noodles, for serving


Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.

Spoon off the fat from the slow cooker. Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with additional sliced scallions, along with the rice or noodles.