Recipes

Strawberry Rhubarb Crisp

We were gifted a huge bag of rhubarb.  That with the rest of the strawberries I had in the freezer from last summer made a wonderful Strawberry Rhubarb Crisp.Rhubarb Ingr.

Strawberry Rhubarb Crisp

Filling

4 stalks rhubarb

3 cups strawberries

1 1/2 cup sugar

3 tbsp cornstarch

2 teaspoons lemon juice

1 tsp vanilla extract

Topping

1 stick of butter, softened

1 1/2 cup dark brown sugar

1 1/2 cup whole wheat flour

1 1/2 cups quick cooking rolled oats

3 tbsp vegetable oil

1 tsp cinnamon

1/2 tsp salt

Directions

Preheat oven to 375 degrees.  In a bowl toss the chopped rhubarb with 3/4 cup of sugar and let stand for 20 minutes.  Toss the strawberries in another bowl with a 1/2 cup of sugar.  Stir both occasionally.  After 20 minutes, add the rhubarb to the bowl of strawberries, do not add the rhubarb juice to the strawberries.  Stir and add the cornstarch, lemon juice and vanilla.  Transfer to a 9 by 13 baking dish.

Combine all of the ingredients for the topping a mix master or bowl and blend or use fingers.  Blend until mixture is large crumbs.

Sprinkle the mixture over the filling and bake for 30 minutes.  Reduce to temperature to 325 and bake for another 30 minutes.  The fruit will be bubbling when done.  Let stand for 20 minutes before serving.  Serve with vanilla ice cream or whipped cream.

Enjoy!

crisp

Recipes

Cheesy Brown Rice Bake

I made an absolutely delicious casserole tonight without a recipe and with ingredients I had on hand.  I did not take pictures of the prep because I did not know it would be worth documenting, but decided to take a picture as it came out of the oven because I knew it would be good.

I am a Wisconsin girl, so I love a good casserole.  But, I try to avoid the typical Campbell’s Soup creations.  When I started dinner, it was with the intention of including my vegan daughter, who did not eat with us after all.   Oh well, more for us.  In the end this turned out to be a mix of vegan and non vegan options since she was not eating with us.

Cheesy Brown Rice Bake

1.5 cups brown rice

3 cups water

8 ounces mushrooms

12 ounces frozen broccoli

4 tbsp butter (Kerrygold is the best)

1/4 cup flour

2 cups milk of choice

8 ounces mozzarella cheese (I used vegan because it melts so much creamier)

Salt and pepper to taste

1/4 cup whole wheat panko crumbs

1/4 cup Parmesan cheese

 

Boil rice in 3 cups of water, per instructions.  Fry mushrooms in 1 tbsp of butter.  In heavy pot melt remaining 3 tbsp of butter, when melted add flour.  Whisk the flour and butter until smooth, add milk.  Once thick add the mozzarella cheese and stir until melted and smooth.  Stir together rice, mushrooms, cheese blend and broccoli.  Pour into casserole dish and sprinkle with Panko.  Bake at 350 degrees for 30 minute,  5 minutes before taking out of oven add the parmesan.

Honestly, this was delicious.

casserole