Rumble In The Kitchen

The Better Chocolate Cobbler

noreply@blogger.com (Amy) — Mon, 17 Sep 2012 14:00:00 +0000

Today we return to an oldie but goodie. Yesterday I did a demonstration on how easy it is to cook in a solar oven and this is one of the recipes that I mentioned. I figured why not bring it back. Especially now that my youngest, my daughter, is off to pre-K. It's really just half day kindergarten...but what it gives me is a few hours every afternoon to give back to myself. I finally get to return to blogging, but as I will soon explain, things are being "rumbled" up a little. While my love of all things food and cooking will still play a prominent role, my life has changed a lot in the last few years and the blog will reflect that. But in the meantime...why not enjoy one of my favorite recipes of all time? One that I even surprised my family with at a recent Saint Paul Saints Game. I did indeed cook it in the solar oven and even the nay sayers who didn't believe it would work were amazed and gobbled it up.

Chocolate. Is there anything better? Not to this chocoholic. A few weeks ago I featured this amazing chocolate cobbler on Field Trip Friday. It was really good. But it was really sweet. Too sweet for my family actually and they didn't gobble it up as I expected. I reread the recipe and decided to try reducing the sugar a bit. I made the new reduced sugar recipe a few days later and they all loved it. And the people who had liked if before asked me what I did different because they liked the new one better!

So The Better Chocolate Cobbler is born. It's simple, yummy and you really will need all the will power in the world to stop yourself from eating it all yourself. But play nice and share. Or make a double batch. Enjoy!

Update, September 2012: I made this recipe again when I cooked a large family dinner to celebrate my cousin Patrick moving from Boulder to Brooklyn to start graduate school at Pratt University (he's going for architecture design). I wanted something that was easy to make, easy to double and a crowd pleaser. Wow did this hit the mark! I had fresh strawberries, raspberries, vanilla ice cream, whip cream and mint leaves for people to choose how they wanted to garnish it and it went over a little too well. So well that the cook had to fight to get a serving! There weren't even that many people there and it was a double batch! So try it. It's deceptively easy but completely decadent. I promise. You can even ask my mom. Enjoy!

The Better Chocolate Cobbler (aka Reduced Sugar Chocolate Cobbler)

Link to the Original Recipe

Ingredients

1 cup flour (all purpose or white whole wheat)

2 tsp baking powder

1/4 tsp salt

7 tbsp cocoa powder (divided)

3/4 cup white sugar (divided)

1/2 cup milk

1/3 cup butter, melted

1 tsp vanilla

1/3 cup brown sugar

1 1/2 cups hot water or hot coffee (trust me on the coffee...YUM)

Directions

1. Mix flour, baking powder, salt, half the cocoa powder and half the white sugar in a bowl.

2. Add in milk, butter and vanilla. Mix well.

3. Pour mixture into the bottom of a medium size baking dish.

4. Mix remaining white sugar, cocoa powder and brown sugar in a small bowl.

5. Sprinkle the sugar and cocoa mixture over the wet mixture.

6. Pour hot water or coffee over layers. DO NOT STIR.

7. Bake at 350 for about 40 minutes.

** Note: This cooks up very well in a solar oven so I'm guessing it would also cook up nicely in a crock pot. I'm thinking I might have to try that out. You know...for the good of the blog.

This is a test of the Emergency Blogging Interuption Warning System (EBIWS)

noreply@blogger.com (Amy) — Thu, 22 Dec 2011 20:13:00 +0000

Yes, blogging has once more been interrupted by life. This time it was a complete computer crash, one that even my husband the "computer geek" couldn't fix, and the horrible, terrible, no good, very bad Christmas stomach bug that seems to be hitting most of the Twin Cities this week.

Red, my not so trusty laptop, will soon be on her way to the Computer Doctor (aka Dell) for a complete overhaul. Yeah, when the customer service rep talked to the computer geek husband, the word wasn't good. Seems I need a new hard drive, power plug in something or other and a whole lot more. It seems like the only thing that doesn't need fixing is the motherboard. Please, if you pray, pray that the new recipes I wrote recently are still there and that the Christmas e-books and music gifts that I bought and downloaded are still available.

As for the Christmas stomach bug, it has gone through most of the house and I seem to have gotten the worst of it. When I can even think about looking at anything other than tea, I promise to post soon.

But before we all got sick I had a great time with a few of my friends/neighbors making those last minute Christmas gifts that I mentioned before. Some of them are new, but one is an old standby here in our home. It's my homemade Hot Cocoa Mix. Hopefully it warms you up a little as the Winter Solstice starts the beginning of brighter days and shorter nights!

p.s. You will notice in the newer version below that there is a slight change to the recipe. Try out both and see which one your family likes better! Enjoy!

RITK's Hot Cocoa Mix

6 cups powdered milk
3 cups sugar
3 cups non-dairy creamer
2 cups unsweetened cocoa powder
1/2 cup malted milk powder
1 package instant chocolate pudding
1 package instant vanilla pudding
1 bag miniature marshmallows

Use a LARGE bowl or pot. Pour all ingredients into container and stir. I use a wire whisk to break up any clumps and to really get it mixed well.

Scoop into containers (left over glass jars work great) and store in a dry place. We store a batch of it in an old ice cream pail which allows for easy access quickly after playing in the snow.

To Prepare:
Add 1/3 - 1/2 cup mix into a mug and add 8-10 oz. of boiling water. Stir to mix well.

Note: Our family likes our cocoa very, very rich so if you like yours a little less thick, just add a bit more water.

Knock Knock...any one home? It's long, but it's been a long, long time!

noreply@blogger.com (Amy) — Thu, 15 Dec 2011 15:00:00 +0000

Remember me? I'm the one who can usually come up with some kind of a somewhat healthy meal just by rumbling through her pantry. I've even helped a few friends out when they had no idea what to make. I've managed to pull off some pretty slick fancy schmancy meals when all of the sudden we found ourselves inviting someone over at the spur of the moment. And then I even got the crazy idea to start a food blog and was even more surprised when I found out that people actually LIKED it!

So, where have I been? The last time I posted I was Blogging from Bed Rest, but I kinda underplayed how bad it really was. But because like I said in that post, this is a food blog, not a blog about my life, and I didn't want my life to take over from the recipes and yummy food. Plus, in all honestly, even I didn't know how bad things were. But now I owe it to my readers to know what happened and why it seemed like I abandoned my "baby". Because I really didn't mean to...I just didn't really have a choice. Because only a few days after the Bed Rest post I found myself in the ER, only to be admitted for two weeks while they figured out what the heck was going on and how in the heck to get my pain under control so they could fix it!

But let's back up a little bit. I told everyone in that post that I had a serious spinal injury in 2005 that ended up with me having a spinal fusion in 2006. Then there was the car accident in 2009 and this nagging pain that wouldn't go away. I mean it had always been there in some way, it had just gotten worse after the accident. They ran test after test after test and the only thing they could really explain was that I had damaged some of the muscle around the fusion site and that the muscle was doing what they call guarding, meaning locking up and protecting the fusion. That guarding was causing pinching in my low back which was causing numbness down both legs and really severe pain. This is what they said it was, but in my gut I KNEW there was something more , but like a good kid, I did what the drs asked started doing physical/occupational therapy. I had been working really hard for close to 8 months and instead of getting better I was getting much, much worse.

Looking back I can specifically remember when things got REALLY bad. It was after a specific pool session in May of last year. OMG, how little did I know! But they had told me that there was nothing "structurally" wrong...so I kept going to PT/OT and praying that working hard would make it better.

So, back to the hospital. It was there that they decided to re-run ALL the painful tests that I had done the previous fall. They struggled to get my pain under control and were confused because the test results weren't showing them much. Finally, after over a week, my REAL neurosurgeon came back from vacation!!! Up until then I had been stuck dealing with the asshole they sent from her office instead. Yes. I said asshole. I could say a whole lot worse. She was like an angel! She talked with my regular dr (that I loved) and called in a palliative care dr to help manage the pain. Then, right before ripping her colleague a new one, she ordered the test he should have ordered a week before, a radioactive bone scan to tell us what was really going on. And oh boy did it ever! I HAD BROKEN MY BACK! Yeah, that spinal fusion that I had in 2006 was split in two. Remember that painful, horrible session in the pool in late May, yep. Well, they say that hindsight is 20/20. I mean no one really knows for sure, but I do.

So I'd been walking around on a broken back for at least 6 weeks. No wonder I couldn't cook or blog! I was put on STRICT bed rest (like lucky to be able to go to the bathroom kind of bed rest) and scheduled for surgery in just a few weeks. They offered to bump someone for me but I just couldn't do that to someone else who had been living in pain too. Plus, I'd waited this long...I could make it a few more weeks.

SMARTEST. THING. I'VE. EVER. DONE.

Because it was at the pre-op appointment for the fusion in my LOW back when that angel I mentioned before, she noticed something was off in the way my right hand reacted when she was doing her exam. Things stopped. She went to the computer, turned around and asked me if she had ordered an MRI of my neck, went back to the computer and came over to me. I told her that yes, she did order an MRI of my neck and she said I know, she had just found the order, but couldn't find the film. She told me to go home and she'd call me later that afternoon as soon as she got another copy.

And she did. And it wasn't a good call. Thank God my husband was home for lunch and my mother-in-law was there helping with little ones...because I so needed someone there to hold my hand. It turned out that she was convinced that the slightly serious blockage in my neck that she had first commented on when we first met the previous fall had gotten worse. She ordered an emergency MRI the following morning (a Saturday) and said that if her suspicions were confirmed, I would not be having a spinal fusion repair on Monday at 5:30 in the morning. Instead I would be having surgery to unblock severe blockage in my neck (C-Spine). Well, she was right. And this is why I call her an angel. I had 99% blockage in at least 3 areas and anywhere from 95-99% blockage in 3 more. She said spinal cord fluid was pooling and that if we hadn't caught it, I would have likely been paralyzed from the neck down or have died on the table in they had fixed my low back first. Well, that was a lot to take in at 5:am...but we didn't have time for me to think. Off to the OR I went and Dr. Margaret Wallenfriedmann proceeded to operate on 6 levels of my neck, and in the process most probably saving my life.

So yeah, still not blogging. Or cooking. Or anything! She warned me that I might hate her a bit after the surgery because the recovery sucked...and while I like a dr who doesn't spin things and tells it like it is...I just wish she hadn't been so right on that one.

And then came the waiting. They make you wait 12 weeks to have a second major spinal surgery. I now totally understand why! Add in Thanksgiving and I had only a 13 week gap before I was back for my low back surgery. Originally it was scheduled to only repair the broken fusion, but you know how sometimes you have that little voice in the back of your head telling you to do something. Maybe it was the meds, maybe it was divine intervention, maybe it was just that I was sick of surgery...but I made the dr let me make a note on the surgery consent form that if the level above the break was bad that she could fuse that too. She kinda looked at me like I had lost my marbles...but in the end...I was right. Once she got in there the disk above the broken fusion site was a mess and it needed to be fused ASAP. So, thanks to being born with a fusion at L3 L4, I am now fused from about your belly button all the way down my spine.

And now it's just over a year later. They say it takes at least a full year to recover from a single spinal fusion. Add in the double fusion and the neck surgery...and that's where I've been. I've been in the pool again (same one even!), busting my butt to get better, and while I will never get back to where I was (the damage from walking around on a broken back and what turns out might have been a faulty fusion piece from the manufacturer), I am getting back to the new "me". I have finally been able to play around in the kitchen a bit, but still need to really take it slow. I still need a cane to walk a lot of the times and I can no longer drive because I have partial nerve damage to my feet and can't feel parts of them. (OMFG do I HATE to admit that...it seriously kills more than anything else I've written in this post so far! Giving up my "independence" has been a hard one to cope with.)

I'm not going to lie. It has not been an easy year and a half. There were some seriously dark days, and nights, where the pain and frustration really almost took me over the edge. Depression set it, like it does for a lot of people who deal with chronic pain, and that was a whole different hurdle to jump through. I've lost some friends along the way, gained some that I will forever be thankful for and found out that there really are some amazing and giving people in the world who helped me out in so many different ways. But again, that is another thing that goes along with those who walk in my shoes. You find out who you can count on and who really matters.

And I'm here. I'm ALIVE! I can walk, even though I limp some. I can still sing my two babies (so what if they are almost 9 & 4...they are still my babies) to sleep at night. I can still kiss their boo-boos. And I can still cook a kick ass meal! Just ask my son, Number 1 taste tester (he has asked to move up a spot in the line and my husband agreed to let him take over the #1 spot), and he will brag to the world about how when we all got strep over Thanksgiving this year...his momma still managed to figure out how to defrost a turkey that had been in the deep freeze in less than 12 hours and make pretty darn close to a full Thanksgiving Dinner with just what we has in the house (I had a little help with the stuffing and the pie thanks to my wonderful friends and neighbors!). Oh, and he did sing my praises. To a complete stranger at a wonderful place we have here in the Twin Cities called Midtown Global Market. That stranger happened to be a super cool guy names Edward Piechowski who writes the column called Socially Savvy in MN Lavender Magazine. We went out for Small Business Saturday both to support small businesses and because we finally weren't contagious and I got to meet a fellow foodie who now wants to know when RITK goes back live! :)

And finally, RITK is back! Originally I was going to wait until just after the New Year to start posting again, because Rumble In The Kitchen was started just after the New Year in 2009. But I decided to start up now for a few reasons. The biggest was because I wanted to be able to post some wonderful holiday recipes and ideas for last minute fun food gifts. The second is because on Jan. 3, 2012 I get to start off the year with another surgery...but this one is minor! It's only carpal tunnel! Which in all honesty, after everything I've gone through, is like going to the dentist and having to get a filling instead of a root canal or major oral surgery. This isn't going to be a walk in the park...but it's nada when you compare it to the last year and a half!

So keep reading and watching for some fabulously festive food ideas, both to eat yourself and to give as gifts. Also, when I do have my surgery in January, I will be mixing some new recipes with some oldies but goodies that I'll be bringing back to highlight as well as some reviews for some fabulous products that I was testing before I thought that breaking my back might spice up life for a bit. ;)

And finally, thank you. One day, out of the blue, I checked in on the blog and saw that people were STILL logging in and that my recipes were still being shared and enjoyed. You have no idea how much that meant to me. And how good it feels to be back! Happy Holidays to you and all you hold dear...and most of all...don't ever forget for one minute to Enjoy!

Baked Basil Fries

noreply@blogger.com (Jacqie) — Mon, 19 Jul 2010 14:00:00 +0000

Hello, again! I'm so glad to be back on RITK and do I have a treat for you! I visited a teacher friend the other week and she made these for me. We've made them about every other night since.

I hope you enjoy them as much as we have.

The Recipe

1/4 C olive oil
1/4 C Parmesan cheese, shredded or grated
1 T dried basil
1/2 tsp garlic salt (or garlic powder and salt for flavor)
5 medium red potatoes, sliced into french fries

Preheat the oven to 425 degrees.

Mix the first 4 ingredients in a bowl. You can add more cheese if desired. We usually make it nice and thick. I haven't tried fresh basil yet but am tempted to as I'm growing some in my kitchen window. Let us know how it turns out if you go this route.

If you have a mandolin then use it on the potatoes. We don't, so I do it the hard way and cut the potatoes into french fries about a quarter inch thick.

Toss the fries in the mixture to coat them. You may have shreds of cheese hanging off the fries. That's okay. It's super delish once baked!

Spread the fries on a greased baking sheet. Bake for 15 minutes. Flip the fries then bake for another 10-15 minutes or until slightly brown and crisp.

I tried to get a picture of the finished product, but they were eaten too quickly!

You won't eat potatoes any other way once you've tried these.

Roasted Veggies ala Rebecca

noreply@blogger.com (Amy) — Fri, 16 Jul 2010 17:05:00 +0000

I am blessed to have amazing friends. But my best friend in the world is Rebecca. We met in 8th grade at the lunch table. I was mad at another friend and decided to sit by my brother's best friend. Rebecca was dating said friend's friend (thank GOD her taste in dates has improved) and liked that I was shorter than she was (but not by much!). A friendship was born. It has been over 20 years and we have been there for each other through everything...good times and bad. She is still my best friend and nothing in the world could change that. And despite the fact that she isn't a blogger she still agreed to guest blog for me. Gotta love her. And the recipe ain't half bad either. ;)

So the other day, I called Amy up and asked her for recipe ideas. This is the standard in our relationship. She cooks, I try to cook. Many many times have I called her up, stood in my kitchen and said, “I have chicken, eggs, flour, Bisquick, some cheese, vanilla, some (hey babe, what are those things?) oh, some bananas, but they don’t really look like bananas but Dan says they are…” You get the idea. I call her, give her a list of crap I have in my house and somehow, I get dinner out of it. She’s all “put the chicken in the bananas and blah blah blah” and I get a good dinner. The funny thing is, I’m actually a decent cook, I just lack her talent, imagination, and inspiration. Not to mention that my kitchen is the size of an anthill, so I hate being in there. But I digress.

In some bizarre twist of fate, by the end of this whole adventure, she asked me to write a guest blog for her.

Anyway, I called her for ideas because I had to bring something dairy-free to a potluck and I don’t know how to cook without butter and cheese.. at least cream. BY the end of the conversation, I knew I was going to do something with all the veggies from our CSA that week (Amy and I share a Share and I had the whole thing this week). I give to you Roasted Vegetables!

I tend to think of myself as someone who needs a recipe to follow. That’s not how this one worked out, it’s more a set of directions.

Supplies:
Cutting board
Good sharp knife
At least three bowls
Roasting pan or baking pan with a lip
Veggies
Salt and pepper
Olive oil
Garlic powder (opt)

Oven to 425-450

Gather all of your vegetables. Everything you have in the house. I had zuccini, carrots, potatoes, green garlic, onions, kohlrabi, broccoli, cauliflower, green beans, and beets.
Chop everything up to about the same size. I made the carrots, potatoes, and beets a bit smaller than everything else because I knew that they take longer to cook.

I used three bowls, one for the cauliflower and kohlrabi (significantly different roasting time than everything else), one for the beets (didn’t want everything to turn purple), one for everything else.

Pour some olive oil over everything, enough to coat everything. Sprinkle with garlic powder. Liberally sprinkle with salt and pepper.

Put everything (except beets, cauliflower and kohlrabi) in the roasting pan, and the beets in something else (another pan). Keep cauliflower/kohlrabi out for now.

Put it in the oven. Check on it after about 30 minutes, stir it up and add the cauliflower and kohlrabi. It’s done when you can easily slide a fork into the carrots and potatoes. Gently stir in the beets when you put it in whatever serving dish you use (they do turn anything they touch purple, but mmmmm they’re good).

If you’re me, make them again as soon as you get more vegetables and maybe even get a “Wow Mom, this is good” muttered at you by your oldest child.

Photo Credit: Allison Kuznia from GoofyMama

Who are you & what did you do to that chicken?!

noreply@blogger.com (Unknown) — Fri, 09 Jul 2010 14:00:00 +0000

Hello, lovelies! I'm (Momma)Katie and Amy's been a good friend of mine for a little over 2 years now. When she asked me to guest blog for her, I jumped on it! You can find my normal ramblings here or here. I fancy myself somewhat of a decent (maybe even good!) cook. I know my way around a kitchen, my husband shovels it all down his throat and gets this glazed look of satisfaction and on good days, my toddler will eat it. I can't be too terrible, right?

Unfortunately, I fail on that whole taking-pictures-of-my-food thing, so you're going to have to make due with your imagination. It shouldn't be that hard, 'cause today, you're going to learn how to fry a chicken. I am from Kentucky, after all, and man. I can fry a good chicken. It's a prerequisite of living here, along with knowing how to choose a good bourbon and how to lose 15 pounds a week before Derby.

To fry a chicken, you need ... a chicken. I don't really care what cuts you use, but my favorite is a whole chicken, hacked up, bone in. If you don't own a big honkin' cleaver to hack up your own chicken, ask your butcher to do it. Most grocery stores will do it, too, if you ask nicely. After your chicken, you need ...

all-purpose flour
4 generous pinches of baking powder
4 eggs
about 1/3 cup of water
about 1 cup of your favorite hot sauce
Lawry's Seasoning Salt
pepper
garlic powder
oil for frying
a bag (I prefer a brown paper bag, but you can use a Ziploc or whatever you have available)

I don't measure anything, outside of the water. It's more fun that way.

First thing you do is rinse that hacked up chicken very well and pat it dry. Sprinkle the Lawry's, pepper and garlic powder (generously - if you don't, you'll be disappointed) over the chicken and let it sit there while you get your oil hot (350 degrees). While the oil's heating and the chicken's chilling out, beat your eggs in with the water. Once the eggs are beaten, whisk in the hot sauce. Pour that into your bag. I have these really neat trays that I use for my flour-baking powder mix. You want to use about 1 cup of flour per 1 pinch of baking powder, mix really well, and put it in something (a bowl, one of those trays, a platter, plate). Throw in some Lawry's for good measure.

Now that you've got all your goods set up, put your nicely seasoned chicken in the bag of goo. Shake like mad. Then, one at a time, pull the chicken pieces out and roll them in the flour. As soon as the chicken's coated in the flour, drop in your hot oil! *Note: Please keep small children AWAY from your stove at this point. I promise that this is a good idea. For your own protection, wear long sleeves and pants. FRYING CHICKEN IS NOT FOR THE WEAK!

White meat takes about 10 minutes to fry, dark meat takes a little longer, around 14 minutes. Times are the same, whether you're frying in a skillet (cast iron, preferably) or a deep fryer (when your chicken floats to the top, it's done). Do NOT crowd your chicken or it won't fry - and isn't that the whole point of this? To fry a chicken?

When the chicken is golden brown and crispy, pull it out and let it drain onto paper towels. If you're afraid that your chicken has not fried long enough, use something pokey and stick it (to the bone). If the juices run clear, then it's done! If not, return to the oil for a few more minutes. Serve with a smile and make your husband clean the kitchen later, since you will most certainly make a huge mess.

Always,
Katie

Blogging from bed rest

noreply@blogger.com (Amy) — Wed, 07 Jul 2010 19:24:00 +0000

I have mentioned before that I have had some back issues but I don't talk about it much because let's face it, this blog is about food and not so much about my life. But sometimes life gets in the way of cooking and that is what has happened right now. I had a low back spinal fusion in late 2006, a baby in early 2008 and a car accident a year ago. All of that has taken its toll and I am currently on complete bed rest. Which means I can't cook. Which makes blogging (especially the taking pics of food part) really hard.

But I am still writing recipes, I'm just having other people review them to see how they work. I'm also working on some really great reviews and am excited to be working with Food Buzz and Foodie Blog Roll to come up with some new ideas, recipes and possible giveaways for the blog. I also have some new guest bloggers coming up and can't wait to see what they come up with.

But sadly I don't know when I'll be back in the kitchen full time again. I know I'm going to need to get back in there soon for some sanity! My kitchen is my happy place and I miss it a lot.

In the meantime please make sure to vote for RITK both on Top Mommy Blogs and the Social Luxe 2010 BlogLuxe Awards. You can vote once a day on each. RITK is currently #1 for the Food and Drink category on Top Mommy Blogs and the semi-finalists for the BligLuxe awards get announced on July 12th.

The Selfish Fruit Crisp -- deliciousness in a mug. For one.

noreply@blogger.com (Amy) — Fri, 02 Jul 2010 15:00:00 +0000

Last summer I came up with my version of a Cake in a Mug. It was pretty darn good if I do say so myself. Yummy, sweet and rich. This summer I found myself needed a late night snack and out of cocoa powder. I know, how could I be out of cocoa powder? That's just sacrilege! But after making a few chocolate cobblers and brownies I've gone through 2 cans of cocoa in the last month alone. I think it's close to 6 in the last 3 months. But all that matters is that I was out. And it was storming so there was no trip to a store in sight for anyone in this house.

Think. Think. Think. What could I make. I had rhubarb. And frozen blueberries. Could I make something quick and easy with that? Then I saw the left over bread crumbs that I didn't use for dinner. And the butter sitting on the counter...and an idea was born. I was going to make a fruit crisp. In a mug. Just for me.

I tinkered a bit and put it in the microwave and prayed. I futzed around while it was cooling and hoped that I hadn't just wasted precious rhubarb. And then I tried it. And it was really, really good! Like...did I just make that good. Like...I gotta make this again to make sure that it's for real good.

So I did. I made two more using different options for toppings and made my Number One Taste Tester and husband try one. He looked up at me, mouth full, and said "This is really good. Did you just make this?" I told him I was tinkering with it and he told me to tinker some more because one wasn't enough. I told Mr. Diabetic to go back to playing computer games.

I still wasn't 100% sure and needed to have a few other people test it using their microwaves. The reviews have all been great. Some people liked the oatmeal topping, some like the cereal. I personally like the bread crumb one the best. One note about the cereal topping, it doesn't get as crisp as it would in an oven so to one taste tester the cereal ended up feeling like it was a little stale. But she said it was still really yummy and she ate it anyway.

So try it out, mix it up and see which version you like best. But don't blame me if one isn't enough. Enjoy!

Fruit Crisp in a Mug

Ingredients:

Filling
1 cup chopped fruit (frozen, fresh or combo of the two)
1 – 2 tbsp of sugar (1 if your fruit is sweet, 2 if fruit is tart)
1 tsp lemon juice
1 tbsp flour
¼ tsp cinnamon
½ tsp vanilla (optional)

Topping
½ cup bread crumbs
OR
1/3 cup oatmeal + 1 tbsp flour
OR
I instant oatmeal packet
OR
1/3 cup crushed flake cereal (like corn flakes or honey bunches of oats) + 1 tbsp flour
1 tbsp oil or melted butter
1 tbsp brown sugar (may want to reduce if presweetened instant oatmeal is used)
¼ tsp cinnamon

Directions:
1. In a small bowl mix all ingredients for fruit filling together just until combined.
2. Put ingredients into a large mug.
3. Microwave for one minute.
4. While filling is in the microwave use the same bowl you used for filling to mix together topping.
5. Mix bread crumbs, oatmeal or cereal with oil, sugar and cinnamon.
6. After topping is done place on top of fruit filling.
7. Cook in microwave for 2 -3 minutes or until filling is bubbling over onto topping.
8. Let cool for a few minutes before eating. This will allow the filling to cool so you don’t burn your mouth off and for the fruit juices to form a thick sauce.

NOTE – filling may boil over depending on how full your mug is. You may want to place mug on a microwavable plate to avoid a mess in your microwave and to not waste any yummy goodness.

Lemon – Pepper Chicken (Guest Blogger Amanda)

noreply@blogger.com (Unknown) — Thu, 01 Jul 2010 13:00:00 +0000

Another amazing guest post from Amanda with The Eco-Friendly Family Blog. Make sure you vote for her (and me!) on Social Luxe 2010 BlogLuxe Awards. Vote once a day until July 12th.

Okay, ago. The only problem here is finding the dressing. I use to buy Kroger brand Parmesan and Pepper. They discontinued it. Boo! Then I used Marzetti Asiago Peppercorn. They stopped selling it here, and it's a little spicy, so whatever. I have since found a perfect combo. It takes minimal work and tastes great.

1 bottle of Kraft Three Cheese Ranch, 1 bottle of Kraft Peppercorn Ranch - poor them out in a bowl, mix and then return to bottles, voila! You have two bottles of dressing that is perfect for this dish. Thank heavens for ingenuity!

If you can find it:
Parmesan Peppercorn or some other cheese and peppercorn dressing will work. I do not recommend using only Peppercorn Ranch. I've tried it and it's just not as good. It will work in a pinch though.

Lemon – Pepper Chicken

Ingredients:

2-3 Chicken Breast cut into strips or bite sized chunks
1 tbs Olive Oil
2 tbs Lemon Pepper Seasoning (McCormick’s California Style)
¼ c Lemon Juice
½ -1 lb Extra Wide Egg Noodles (Just however many you need, I like to use the whole lb and save leftovers for lunch the next day.
1 bottle Cheese & Peppercorn Dressing as mentioned above.

Instructions:

I like to get my dressing out first thing, to let it warm up a bit, so that it's easy to pour :)

Cut up the Chicken Breasts as you prefer. Pour the Olive Oil in the skillet and add your chicken. Add the Lemon Juice and Lemon Pepper Seasoning. Use a spatula to mix it around a bit.

Put water in a pot and add the noodles. Put the water on high and the chicken on med to med-high heat, depending on how it’s cooking. If you feel that you’re running out of fluids on the chicken you can add more lemon juice if you like and cover the skillet.

Cook my noodles slightly al dente. Once the noodles are done, drain them and place a bed of noodles on plates. Place the fully cooked chicken atop the noodles and drizzle the Parmesan and Pepper Dressing over the entire dish. Enjoy!

Lemon Juice

RITK is nominated for a BlogLuxe Award...Now Get Voting!

noreply@blogger.com (Amy) — Tue, 29 Jun 2010 20:16:00 +0000

I feel like one of the Oscar nominees when they say it is an honor just to be nominated. It really IS! When Jill over at Baby Rabies (who is also nominated BTW) posted on my FB wall I almost didn't believe her. I checked out the site and had to look twice to make sure it was true. And it was!

Seriously, to even be nominated in the same category as some of these other blogs is a HUGE honor. I've gone to these blogs for inspiration for years. Heck...I still go to them! I'm learning more and more everyday on how to take better food pics (not as easy as one might think) and love to see what everyone else is doing with the seasonal foods that are available to us as the year goes on.

You can vote here every day, once a day. The last day to vote will be July 12. The five finalists for each category will be announced on the SocialLuxe Lounge website the week of July 12. The winners (who will be chosen by this year's SocialLuxe Lounge VIPs) will be announced on August 5 at the Avery SocialLuxe Lounge party in New York City. There is a new system in place where you will need to enter your e-mail to verify the vote but your e-mail will not be used in any other way than to keep the voting legit.

So vote! Every day. Please and thank you! And while you are there vote for Baby Rabies and The Eco-Friendly Family as well. Jill and Amanda rock and both are amazing bloggers.

~Amy

TBFKAOP Presents: Oven Roasted Broccoli

noreply@blogger.com (Unknown) — Fri, 25 Jun 2010 19:10:00 +0000

Have you ever watched your toddler throw an all out fit because you aren’t having broccoli for dinner? No? Then you obviously haven’t made oven roasted broccoli. And there’s really no reason NOT to make it – it’s healthy green, it’s easy, and it’s incredibly delicious.

Let me back up a second … I’m sure right now you’re all going, “Um, OK. I like broccoli. But who ARE you and what are you doing on RITK?” Well, I’m Jenn from TBFKAOP, a friend of Amy’s, and a lover of all things vegetable. Or most things vegetable. As a vegetarian, you sorta have to be that way.

Back to the broccoli – I first saw this recipe on The Amateur Gourmet. It's an adaptation of a recipe from The Barefoot Contessa. On The Amateur Gourmet’s blog, he mentions that his friend said this broccoli recipe would make kids beg for broccoli. He was right. Or, if your kid is only two, it would make your kid throw herself in the floor screaming, “WHERE ARE THE TREES!?! I need trees for dinner!” It might also make your husband (who until this recipe only consumed broccoli in the raw form and is not a vegetarian or vegetable lover) do something similar.

My recipe is similar to that on the blog, with a few adaptations for areas where I’m lazy and/or messy. Here’s what you’ll need:

Two bunches of broccoli

Olive Oil

4 garlic cloves

Salt and Pepper

1/3 cup of freshly grated Parmesan

Half a lemon

And, you know, an oven, a bowl and a cookie sheet.

First thing’s first – pre-heat your oven to 425deg. The Amateur Gourmet says (via Jacques Pepin) that you don’t need to wash your broccoli. That sorta freaks me out, so I wash mine and dry thoroughly. Then cut into florets. Here’s the adaptation for me being mess – I put the florets in a bowl, THEN drizzle on the olive oil. Eyeball it – should be just enough to coat the broccoli thoroughly. Then add in a bit of salt and pepper, the 4 garlic cloves, and toss well.

Once you’re satisfied with your tossing abilities, spread the broccoli on the pan and stick it in the oven for about 25 minutes. Remove the pan from the oven and squirt the lemon over the broccoli. Then spread the Parmesan over the whole thing.

Then eat it. Eat LOTS of it. And probably add it to your meal plan for the next week because you’re going to want to be seeing it again very soon.

Lactation Cookie Bars

noreply@blogger.com (Amy) — Thu, 24 Jun 2010 18:07:00 +0000

Most new mommies are a lot busy. And ever more sleep deprived. So a few of my on-line friends requested a bar version of my lactation cookies. Something they can make in one shot instead of making pans and pans of individual cookies. The conversion isn't really that hard. It just involved lowering the temp of the oven and using a pan that has an edge.

So make up the dough for either my original Lactation Cookies or my Reduced Allergy Lactation Cookies (gluten free & vegan). Spread evenly in a 9x13 pan and bake at 325 for 30-40m minutes. The edges should be golden brown and the middle should be set. Let cool (if you can resist the urge to cut into them right away) and cut into bars.

One bit of advice I received when I was having supply issues with my first child was to have a dark beer each night. It just so happens that chocolate and dark beer pair together very well. So I suggest trying a bar (or two) with a dark beer. Treat for the momma while taking care of the baby. Who could ask for more? Enjoy!

**Note: With the bars pictured here I used the original Lactation Cookies recipe but I added in chopped almonds and some shredded coconut. The recipes are really adaptable to adding in just about anything you can think of...craisins, white chocolate, nuts...anything!

My First Ever Blog Hop!

noreply@blogger.com (Amy) — Tue, 15 Jun 2010 14:00:00 +0000

Wanna win a $500 Gift Certificate to cooking.com?

noreply@blogger.com (Amy) — Mon, 14 Jun 2010 17:30:00 +0000

Cooking.com is giving one away! If you look to the left you will find a poll with a pretty picture of Paula Deen. Vote for one of the options and enter to win a $500 shopping spree! But while you are at it head over to cooking.com to see the new recipes & celebrity chef section. Especially Guy Fieri's section. He will forever have a very special place in my heart because he visited the hospital that Baby Sam was at undergoing chemo. (Speaking of Sam, here is a GREAT update! But grab a hankie...you will need it!)

But Guy's visit to Sam really got me thinking about how foodtv (or as Jill at BabyRabies calls it - PFPW/Porn For Pregnant Women) has changed the way we think and approach food. I know it has for me! But then again I still remember when the Food Channel first came to cable tv here in MN. It was over 10 years ago and I remember watching Ready, Set, Cook and thinking that it was corny but way too much fun. I also fell in love with Sara Moulton, a woman who still inspires me every day. I think of how much I learned and how inspired I was to get into the kitchen and really create!

And now look at what has happened. The shows have come a long way since those Ready, Set, Cook and the early days of the FoodNetwork. Shows like Top Chef on Bravo and Jamie Oliver's Food Revolution on ABC are changing the way we think about food. We have movies like Food Inc and Supersize Me that are making us examine our food sources and how we use food as both nourishment and entertainment. Chefs really are celebrities now. Personally, I love it! I love when people talk about food, think about food and get in the kitchen to work with and play with food.

So what better way to think and play with food than to have $500 to spend on fun cooking items? You can cook like your favorite celebrity and outfit your kitchen with everything from silly salts and pepper grinders to fancy schmancy serving dishes. And if you win you HAVE to get a Le Creuset. Anything from them. Because they rock. Whatever you might dream of or need, cooking.com has.

So register. Enter. Today. And tomorrow too. Because you can enter everyday until they pick a winner. And it would make me very, very happy if someone I knew won. :)

RITK on Little Boy Green!

noreply@blogger.com (Amy) — Thu, 10 Jun 2010 22:45:00 +0000

Today I guest blogged on Little Boy Green. She read my post on cooking with the solar oven and asked if I would share with her readers about how fun it is to cook with the power of the sun. So I did. And heck...I think the post I did for her turned out even better than the post I did for here. So go and check it out! Please and thank you.

You can cook just about anything under the sun!

Chilled Rhubarb Soup with Strawberry Puree Garnish

noreply@blogger.com (Amy) — Wed, 09 Jun 2010 22:17:00 +0000

Today is National Strawberry Rhubarb Pie Day. I wanted to blog a pie recipe...but the thing is I don't like strawberry rhubarb pie. I tried to psych myself up to make one. I just couldn't. Sorry. Luckily there are a million and one recipes out there for SR Pie. Now...plain rhubarb pie I can do. And I'm hoping to bake one this weekend but am holding off only because I will be tempted to eat the whole thing.

But I have been wanting to make a chilled rhubarb soup and finally got the chance to do that today. It turned out exactly like I had hoped and it was so easy to make. I also love that it is naturally fat free, healthy and low sugar. The bright fruit flavors are accented lightly with vanilla, cinnamon and nutmeg. It is a simple prep but the wow factor is huge. You can serve this for a summer starter, luncheon or as a special dessert. I could even see this for a bridal or baby shower. The only "trick" is that you need a blender or food processor. The rest is easy peasy and can even be done far in advance.

Although it wasn't as easy for me to present it as it was for me to make it. See...I have this adorable little girl who happens to love strawberries. She is also getting very tall and is way too smart for her own good. I made the strawberry puree in advance and put in in the fridge to chill while I made the rest of the soup. My friend (and taste tester) stopped by to get a few of my homemade protein bars for her girls and I was going to show her the pretty puree. But it was GONE. I looked all over the fridge, double checked to see if I had put it in the microwave or freezer (hey...I'm a sleep deprived momma...it could happen) or if I had left it on the counter. It was simply gone! My friend left and I figured I'd find it somewhere goofy. I walked into my living room and there it was. My Sous Chef had taken it out of the fridge, grabbed her spoon from the smoothie I had made her and was eating the strawberry puree. She was all smiles though. Guess she liked it. Hope you do too. Enjoy!

Chilled Rhubarb Soup with Strawberry Puree Garnish

Ingredients
3 cups chopped rhubarb
2 cups water (divided)
2/3 cup sugar
1 tbsp cornstarch
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp lemon juice
1/4 tsp fresh grated nutmeg
2 cups strawberries

Directions
1. Place chopped rhubarb, sugar and 1 1/2 cups of the water in a medium sauce pan.
2. Cook over medium heat until rhubarb is soft, about 5 minutes.
3. Pour mixture into food processor and puree until smooth.
4. Add in vanilla, spices and lemon juice and pulse until well combined.
5. Pour mixture back into sauce pan.
6. Mix remaining water with the cornstarch and add to the rhubarb puree.
7. Heat mixture over medium heat until it just comes to a boil, stirring the whole time. Once it reaches a boil turn off heat.
8. Pour soup into a glass or metal bowl and place in fridge or freezer to cool.
9. While soup is cooling prepare strawberry puree by placing strawberries into the same food processor bowl and pureeing until smooth. Store in fridge until ready to use.
10. To serve pour rhubarb soup into serving dish and place a small amount of the strawberry puree in top.
11. Use a knife, skewer or end of a wooden spoon to "swirl" the puree into the soup.
12. Garnish with fresh mint or even a little bit of fresh whipped cream.

I'm back! And...Rhubarb Pizza!

noreply@blogger.com (Amy) — Tue, 08 Jun 2010 17:30:00 +0000

A few weeks ago I came up with an idea to make a dessert pizza, using rhubarb of course. I looked on line and everything I found used a cookie or a pie crust. I didn't want that. I wanted something that had that pizza dough bite. I wanted it to look like pizza and taste like pizza...I just wanted it to be a dessert pizza. So I tried a few things, put it in the oven, prayed...and it worked!

I knew I needed to make it again to make sure it wasn't a fluke so I invited over a few friends and bribed them with yummy food. And it worked! We had yummy pizzas and my friend Kathy even took pics. It was unanimous that everyone loved it...and a few of the kids even asked if they could have it every day. My friend Robin said that it was as good, if not better, than the cake in a mug recipe. I do have to admit it was really pretty good. It was hard to save the last piece for my husband but seeing as he got the computer up and running I figured he deserved to be spoiled a little.

I have even successfully converted a former rhubarb hater to a rhubarb fan. I told her mom yesterday that after birthing two children and converting a rhubarb fan that my mission on Earth is complete. Now I'm off to cook more rhubarb and post recipes galore. I'm so happy to have my lap top back. It makes writing and adjusting recipes so much easier. Oh...and make this. Today. Trust me. It is SO GOOD! Enjoy!

Rhubarb Pizza

Ingredients:
Crust:
2 tsp yeast
1 tbsp honey
1 cup warm water
1/2 tsp vanilla (You will need 1 1/2 tsp for the total recipe, divided 3 ways)
2 cups flour (I used all purpose but white whole wheat or a mix of all purpose and wheat will work)
1/2 tsp salt
Filling:
2 cups thinly sliced rhubarb
1 tsp lemon juice (You will need 1 1/2 tsp for the total recipe, divided 2 ways)
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar
1 tbsp corn starch
Glaze:
2 tbsp butter, room temp
1 cup powdered sugar
1/2 tsp vanilla
1/2 tsp. lemon juice
1 tbsp milk, half and half or hot water

Directions:
1. Mix yeast, honey, 1/2 tsp of the vanilla and water in a small bowl and let sit for a few minutes. Mixture will start to bubble just a bit and then you know it's ready.
2. Mix flour and salt in bowl.
3. Slowly stir in liquid mixture and mix very well.
4. Knead dough for a good 5 minutes or until you have a good elastic quality to the bread. If you have a stand mixer or a food processor you can do this step using those. It will make it easier and might take less time. It can also be done by hand very easily.
5. Cover bowl with wet towel and set aside for at least 30 minutes.
6. Preheat oven to 400. You want the oven really hot so make sure you do this at least 30 minutes before you want to cook your pizza.
7. In a medium size mixing bowl combine rhubarb, 1/2 tsp of vanilla, 1 tsp lemon juice, cinnamon, nutmeg, brown sugar and cornstarch.
8. When dough has doubled in size and oven is hot roll out the dough. I baked mine on a pizza stone but if you don't have one just roll out the dough on a greased pizza pan or baking sheet.

** Make sure you create a lip or edge for this pizza. You will need this to hold in the filling/topping. Trust me! You do NOT want to learn the hard way, like I did the first time I made this. Brown sugar + liquid + hot oven = smoke. And a mess. BIG MESS. So do yourself a favor and make sure you make a nice edge on your pizza. It doesn't have to be huge...it just needs to be there.

9. Pour topping on top of pizza crust and spread around as evenly as possible.
10. Bake at 400 for 15-20 minutes or until golden brown on edges and the sauce is bubbly.
11. While pizza is baking make the icing.
12. In a stand mixer bowl or with a hand held mixer blend powdered sugar, remaining vanilla and lemon juice, butter and milk/water until you have a smooth, somewhat runny icing. Place in a zip-lock bag and set in the fridge until ready to use. (You can also use a piping bag but I don't have those on hand.)
13. When pizza is done take out and let cool for about 5 minutes.
14. Snip off just the edge of the zip-lock bag and drizzle the frosting over the pizza.
15. Cut and serve.

Recipe Note: Depending on the weather you may need more flour. Feel free to add up to 1/3-1/2 cup more flour depending on the humidity level. This is a stickier dough but you don't want it too sticky.

I have power!

noreply@blogger.com (Amy) — Mon, 07 Jun 2010 23:01:00 +0000

My power cord is here (thanks honey!) and I can finally upload pics and post the new rhubarb recipes I've been working on. I also have that Lemi-Shine review and giveaway. :) YAY!

Did I mention I have my computer back? YAY!!!

Awesome Baking Bread Video!

noreply@blogger.com (Amy) — Sat, 05 Jun 2010 20:22:00 +0000

This is very similar to my No Bricks Allowed recipe, with like I say in that post isn't really as much of a recipe as it is a method. Hope this helps anyone is who scared to try making your own whole wheat bread. It really isn't hard and the product is so worth the time and effort. Enjoy!

Very good info on how to make the most of your fridge!

noreply@blogger.com (Amy) — Fri, 04 Jun 2010 18:37:00 +0000

Watch the video! I learned something new and you might too. Pretty good info IMO.

http://today.msnbc.msn.com/id/26184891/vp/37448648#37448648

Still no power to Red

noreply@blogger.com (Amy) — Fri, 04 Jun 2010 13:37:00 +0000

She's still down. I miss my laptop. She's like my third baby! lol

I will try to write more later today while my Sous Chef naps but I don't know if that is going to happen. Napping has been a battle here lately. But that goes with the Terrific Twos.

So today for Field Trip Friday I ask you to visit Baby Rabies. It's my friend Jill's blog and she has been doing a TON to raise money for Baby Sam. I highlighted Jill in another Field Trip Friday just over a year ago...but things have really changed there and Jill has taken off! So go take a look around, read more about Sam and donate if you can!

And for a totally selfish plug...please vote for me at Top Mommy Blogs. The link is to the left and all you have to do is click on it and then click on the "Click here to vote" text. You can vote once a day and I"m currently Number Two for the Food & Drink blogs but Number Three is catching up quick. I mean, it's a good blog and all but it's not RITK. ;)

Thanks everyone! Hope to be back to blogging more regularly soon.

UPDATE: My Number One Taste Tester husband talked Dell into sending us a new power source! YAY! Monday or Tuesday will give me back my baby.

Tale of Two Muffins: Classic Rhubarb vs. "Stealthy Healthy" Rhubarb Muffins

noreply@blogger.com (Amy) — Thu, 03 Jun 2010 14:42:00 +0000

So I tried to do this fancy schmancy thing where I make one "classic rhubarb" muffin and on that is a little more my style. Well, the not so healthy muffin failed the taste tests across the board. Bad. I'm not going to link the recipe I used (it is a pretty common one out there on the interwebs) because it really was that bad. But they were dry and the flavor just wasn't there. I had been planning on bringing them to my son's school for the teacher appreciation breakfast but instead I got up early this morning and made a second batch of the whole wheat version. By the time I left the room they were half gone!

Now...the healthy muffin was fab. So good that my mom , who usually does not like whole wheat or wheat anything, loved them. She even took one home when she could have chosen the other! I would say that's a win for sure.

So here is the recipe for my "stealthy healthy" rhubarb muffins. Enjoy!

p.s. Pics are stuck on my camera for now. I will have to get them uploaded to my husband's computer or will put them up when my computer is back up and running. I actually took pretty decent pics too! Figures. :P

"Stealthy Healthy" Rhubarb Muffins

Ingredients:
1 egg
1/4 cup flax meal or ground flax
1/3 cup butter, room temp or melted
1/4 cup water
1 cup brown sugar
1 tsp cinnamon
2 tsp vanilla
1 cup milk (sour milk or buttermilk will also work)
3 cups white whole wheat flour OR 2 1/2 cups whole wheat with 1/2 cup all purpose unbleached
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk (sour milk or buttermilk will also work)
1/4 cup nutritional yeast flakes
2 cups chopped rhubarb

Topping Ingredients:
2 tbsp melted butter
3 tbsp brown sugar
1 tbsp flax meal

Directions:
1. Preheat oven to 375 and prep muffin pan with liners or butter.
2. Mix egg, flax, butter, water brown sugar and vanilla until light and creamy.
3. Mix in milk.
4. In another bowl mix flours, baking powder, baking soda, salt and nutritional yeast flakes.
5. Add the dry mixture into the wet mixture and mix until just blended.
6. Stir in rhubarb.
7. Fill muffin tins pretty full.
8. Bake for 20-25 minutes depending on oven. (my oven cooks a little cool and I needed 25 minutes)

Prep Time: 10 minutes
Cook Time: 20-25 minutes

Laptop Issues

noreply@blogger.com (Amy) — Thu, 03 Jun 2010 11:21:00 +0000

My trusty laptop isn't so trusty right now. There is a sucky power supply issue. Good news - I married a computer geek who is on the job! Bad news - our only other computer is in his :office" work area and with a toddler I'm not sure how often I'll be able to sit at a computer. But I have faith that it will be fixed soon. Hopefully it's an easy fix like a new power cord or something.

Because of this I am going to extend the Rhubarb Festival until June 9th, with also happens to be National Strawberry Rhubarb Pie Day. I have too many yummy recipes that I need to post. I just need to be able to sit at a computer and anyone who's had a two year old will tell you that they don't sit for long! But like I said, I have faith that it will be a quick fix!

Strawberry Rhubarb Balsamic Preserves (Low Sugar)

noreply@blogger.com (Amy) — Tue, 01 Jun 2010 14:00:00 +0000

I've gone back and forth about calling this a jam/preserve or calling it a spreadable fruit. I decided that because this recipe has some sugar in it that spreadable fruit isn't a true description. But it has too little sugar to be a jam so it must be a preserve. Whatever it is, it's damn good. Like eat out of the jar good. Like...crave in the middle of the night good. I mean it's so good that I baked a loaf of fresh bread just to have something to eat it on. And do I'd stop feeling like a glutton as I ate it with a spoon.

It's pretty straight forward and easy to make. I water bath canned mine...but should have skipped that part because everyone I shared it with to taste test ate it all up within a day or so. One taste tester said that the balance was so right on it that she could see it being used on top of savory dishes (chicken or pork for sure) as well as buttered toast. And she's right...it really could go either way. And please don't be scared by the use of the balsamic. I promise with all my heart that this one is a keeper for sure. Enjoy!

Funky Rhubarb Fact:
While the stems of the plant are delicious to eat and very nutritious, the leaves are not safe to eat at all. The leaves are full of oxalate crystals which when eaten break down to release the highly poisonous acid oxalic acid. Most cases of oxalic acid poisoning are mild and present with nausea, vomiting, burning of the mouth and throat, and muscular twitching. Large amounts may be lethal or, at the very least, cause permanent liver and kidney damage. But rhubarb leaves are safe to compost! So don't throw them away, add them to your compost bin and use the compost to help your rhubarb plants grow strong and tall.

A reader just e-mailed me to tell me that the leaves are very acidic, and great to use as mulch around anything that wants acid, like blueberries.
Strawberry Rhubarb Balsamic Preserves

Ingredients:
2 cups chopped rhubarb (for me that was 3 stalks)
2 cups pureed or crushed strawberries
1/4 cup balsamic vinegar
1/4 cup water
1 cup sugar
1 box low sugar pectin

1. Mix sugar and pectin in small bowl.
2. Pour fruit, vinegar and water into medium sauce pan.
3. Turn heat on to medium.
4. Stir in sugar/pectin mixture.
5. Bring to boil, boil 3 minutes.
6. Pour into prepared jars.
7. Process as you would any other homemade jam or preserves.

*One very important note to make. Low sugar jams, while wonderful, are more perishable than regular high sugar jams. Even with proper canning procedure the low sugar jams should be consumed sooner rather than later with a 4-6 month time line used as a guide. There are going to be exceptions to every rule, but this is the guide I was told to follow.

**Second important thing to note. You really shouldn't have to worry about the preserves sitting on the shelf too long. You'll be lucky if any of it makes it into jars or to any friends as gifts. This recipe should come with a warning...delicious and addictive. Enjoy! ;)

First Annual RITK Rhubarb Fest

noreply@blogger.com (Amy) — Tue, 01 Jun 2010 13:00:00 +0000

Regular RITK readers know I have a "thing" about rhubarb. Heck...it's even got it's own tag. lol But that's because I love it and have since childhood. Some of my favorite summer memories were going out into my Great Grandmother Bea's garden and picking stalks, dipping it into sugar and eating it raw. I will forever remember my Grandma Kay's super sweet and yummy Apple Rhubarb Crisp that she made in the fall with crushed cornflakes and LOTS of butter on top. As I got older I realized that rhubarb had so much more potential! I also researched and learned that rhubarb has such an interesting history. Rhubarb has been around forever and has been used for thousands of years as a medicinal plant, dating all the way back to 2700 BC. That's a lot of rhubarb!

But let's face it. Most people don't use rhubarb as medicine, they use it as food. And most people use rhubarb for pie, which is why it is sometimes referred to as the "pie plant". It even has it's own national food day! June 9th is National Strawberry Rhubarb Pie Day, and yes I will be putting up my favorite Strawberry Rhubarb Pie that day. But this week I'm focusing on simple applications with rhubarb that anyone can do. Later today my Strawberry Rhubarb Balsamic Preserves will go up. Later this week I will post recipes for my favorite version of rhubarb crumble/crisp, rhubarb muffins, a simple classic rhubarb pie and even a Chicken Smothered in Rhubarb dish that will literally make your mouth water. I'm also hoping to to try out a yummy looking recipe for a cold rhubarb soup and I'm going to be forced to make my friend Kathy's Rhubarb ala Mike again. It's a tough job but someone has to do it. ;)

Below are a few links for more information on rhubarb. If you have any questions please ask away! This is the week to try rhubarb as it's in season, fresh and so darn yummy! Enjoy!

*Rhubarbinfo.com
*Nutritional Info on Rhubarb
*Gotta consult wiki
*Growing Your Own Rhubarb and Troubleshooting Ideas

Previous RITK Rhubarb Recipes

*Fluffy Rhubarb Frosting (Field Trip Friday to Coconut and Lime)
*Blueberry-Juneberry-Rhubarb Jam
*Balsamic Rhubarb Sauce
*Red Wine Cranberry Rhubarb Chutney