Mix sugar, flour, butter, egg and lemon juice (beat until light) Fill pie crust with rhubarb Spread mix evenly over rhubarb No top crust needed
Bake at 350 for 35 minutes
Tina & Chuck's Stir-Fried Brocoli, Mushrooms, and Peppers with Caramelized Tofu
Ingredients:
2 1/2 tbsp roasted peanut oil 2 garlic cloves, minced 1 tsp finely chopped ginger 8 oz. brocoli florets 6 oz. fresh shiitake or white mushrooms, stems removed from shiitakes, thickly sliced 1 tbsp each rice wine vinegar, brown sugar, and soy sauce 1 1/2 cup vegetable stock 1 red bell pepper, cut into long narrow strips 1 pkg. baked tofu, cubed 2 scallions, including an inch of the greens, sliced
Add oil to a heated wok. When hot, add the garlic and ginger and stir-fry for 1 minuted. Add the broccoli and mushrooms and stir-fry for 2 minutes. Add the remaining ingredients, except the tofu and scallions, then cover and cook until the broccoli is tender, 4 to 5 minutes. Add tofu and cook for 2 minutes more. Serve garnished with the scallions.
Lori's Prosciutto Rolls
Ingredients:
1/4 cup extra virgin olive oil 2 tblspns fresh lemon juice 4 tspns grated lemon peel 12 thin slices prosciutto (not paper thin) 6 oz. soft fresh goat cheese (such and Montrachet), room temperature 16 dried black Mission figs, quartered 4 Large bunches arugula, stems trimmed
Whisk oil, lemon juice and peel in medium bowl to blend. Lay prosciutto on work sureface, apacing slices 2 inches apart. Spread cheese evenly over prosciutto. Arrange figs over cheese, dividing and spacing evenly. Drizzle lemon mixture over. Sprinkle with pepper. Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto.
Starting at one end of each prosciutto slice, tightly roll up as for jelly roll. Cut rolls crosswise in half. Transfer to platter.
Can be made 2 hours ahead. Cover with damp paper towels, then plastic. Chill.
Kate & Francois' Tahini Marinated Chicken
Ingredients:
Tahini Marinade: 3 scallions (white part only), chopped 1 tblspn minced peeled fresh ginger 2 garlic cloves 2 tblespns sesame tahini 1/2 cup plain yogurt 1/2 cup water 4 whole boneless, skinless chicken breasts 1 tblspn olive oil 1 tspn kosher salt 1/2 tspn black pepper
Honey, Yogurt and ginger sauce: 2 tspn olive oil 1 tblspn minced peeled fresh ginger 1/4 cup chopped scallions 1/3 cup honey 1/2 cup plain yogurt
To make marinade: Place scallions, ginger, garlic, tahini, yogurt and water in food processor fitted with steel blade and blend until it has a creamy consistency. Place in large bowl and add chicken breasts. Cover and refrigerate for a least 4 hours, or overnight. Place a large pan over medium-high heat, and when hot, add oil. Remove chicken breasts from marinade, discarding the marinade. Sprinkle chicken breasts with salt and pepper and add to pan. Cook until golden, about 4-5 minutes per side. Set aside. To make sauce: Place a medium pan over medium-high heat, and when it is hot, add the oil. Add ginger, scallions and honey and cook for 1-2 minutes. Let cool slightly, then add the yogurt. Serve over the chicken.
Serve hot or chilled with basmati rice and sauteed brocoli rabe.
Diane's Leek and Potato Soup
Ingredients:
8 red potatoes 4 large leeks 8 cups fat free chicken broth 1 tblspn canola oil Salt and pepper to taste
Split the leeks down the middle length-wise; wash well. Slice them up including the green ends In large quart pan, add oil and leeks. Cover and heat on low about 20 minutes until tender Peel potatoes and cut into pieces. Add to pot along with chicken broth, and cook until potatoes fall apart Add salt and pepper and serve
Chris' (12 years) Hummus Dip
Ingredients:
4 cups of cooked or canned garbanzo beans 3 garlic cloves 4 tblspns lemon juice Dash of cayenne pepper 1 sprig parsley
In a food processor or blender, puree the garbanzos with the garlic, lemon juice and cayenne until smooth. Adjust seasonings to taste. Garnish with sprig of parsley and a sprinkle of cayenne.
Great with fresh raw veggies!
Robert's (5 years) Brownies
Ingredients:
1 cup butter 1 cup brown sugar 3 eggs 1 1/2 tspn baking powder 1 cup white sugar 3/4 cup unsweetened cocoa 1 cup all purpose flour 1 1/2 tspn vanilla
Preheat oven to 350 degrees. Grease a 9x13 baking pan In sauce pan melt butter over medium heat. Remove and stir in sugar and cocoa. Add eggs one at a time, beating after each addition. In a bowl stir flour with baking powder, then stir in with cocoa mixture. Stir in vanilla. Pour batter into prepared pan. Bake in oven for 25-30 minutes or until center is firm, but not hard. Cool and ice.
Icing: 1/2 cup butter at room temp. 1/2 cup unsweetened cocoa 2 tblspn milk 1 cup icing sugar 2 tblspn hot coffee 1 tspn vanilla
Place butter, sugar and cocoa in food processor. Cream with metal blade, using the pulse phase. Add remaining ingredients gradually. Use small amounts of extra milk if needed, or extra icing sugar to thicken if needed.
Claudia's Banana Oatmeal Muffins
Ingredients:
3/4 cup whole wheat flour 1 cup rolled oats 1 tspn baking soda 1 egg 1/2 cup sugar 1 cup mashed banana 3/4 cup white flour, unbleached 2 tspn baking powder 1/2 tspn salt 1/4 cup vegetable oil 1/2 cup milk 1 handful chocolate chips
Combine all dry ingredients. Combine wet ingredients separately and add to dry ingredients. Add bananas and as many chocolate chips as you want. The muffins don't get eaten unless there are lots of chips. Bake in oiled muffin tin at 400 degrees for 18-20 minutes.
