Recipe Printing Information

Sunday, July 24, 2011

Strawberry Rhubarb Pie

This is my husbands favorite pie! It is how I stole his heart.

Click here for printable recipe!

3 c. strawberries {not heaping cups}
3 c. rhubarb {not heaping cups}
2/3 c. flour
2 c. sugar
1TBSP butter or margarine

Place bottom pie crust in deep dish pie pan. This is important or your dish will be overflowing!
Mix all ingredients.
Place ingredients in pie pan.
Top with butter.
Place remaining crust over it all and seal.
Cut slits(or smiley face) to vent the pie.
Cover edges with aluminum foil strips.
Place on a cookie sheet.
Bake at 425 degrees for 45-55 minutes removing the foil strips the last 15 minutes so the edges can brown. The center will be brown and bubbling when it is done.

If using frozen ingredients make sure to thaw and drain before using to avoid a runny pie!

I must not have measured the rhubarb and berries well because it was overflowing my deep dish pie plate, made for an ugly pie, but it should taste good.  I am including my embarrassing looking pie in the photos, to show that even somebody who normally makes beautiful pies, has some oops's.

Friday, July 8, 2011

Beet Green and Apple Salad

Can you tell we have a surplus of beet greens in the garden right now?  We also have a lot of spinach, and the lettuce is starting to come along nicely.  This salad should be made right before sitting down to eat, that way the apples stay fresh and the dressing doesn't cause things to wilt.  

Printable Recipe Click Here!

3 cups small beet greens, carefully washed, stems removed
1 cup spinach greens, ""
1 cup baby greens, ""
2 apples, cored and diced (skins on)
1/4 cup slivered almonds
Tear greens into salad bowl, top with apples and almonds

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon prepared mustard (dijon or yellow)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
(this dressing had me at the nutmeg)
Immediately before serving, whisk dressing and pour over salad.

Wednesday, July 6, 2011

Wilted Beet Greens in Bacon Vinaigrette

Not everyone in our family likes cooked greens.  For those of us who do, this was a good enough recipe that we ate it all up, so no photos; although wilted greens are really not that photogenic anyway.

Print Click Here

3 slices bacon, cut into 1/2" pieces
1/2 medium onion, diced
3 garlic cloves, minced
6 radishes, sliced
4 cups chopped beet greens, (rinse well and dry before chopping)
1 tablespoon sugar, dissolved in 2 tablespoons water
2 tablespoons cider vinegar

Cook bacon until bits are crispy.  Add onion, garlic and radishes, cook over medium heat just until tender.  Add beet greens, sugar water and vinegar.  Cook, slightly stirring, until greens are tender -- once the greens are added it will only take about 5 minutes for them to become tender enough.  Don't let them overcook and get mushy.  Serves 4.