Rhubarb Crisp

5 1/2 c Chopped rhubarb
1/4-1/3 c honey
1 tsp lime zest
2 T lime juice
2 T Berry syrup (or orange juice)
1 T corn starch

1/3 cup butter, softened
1/2 c whole wheat flour
1/2 c quick oats
1/2 c brown sugar

Combine rhubarb, honey, zest, lime juice berry syrup, and cornstarch and place in a greased 8*8 pan. Combine topping ingredients and crumble on top. Bake at 375 degrees for about 40 minutes or until rhubarb is soft.

Masa Cornbread

We always have maseca corn flour on hand, but we always seem to run out of cornmeal. I've tried several recipes using Masa, and today I was finally happy with how it turned out. We like this cornbread served in a bowl with southern beans ladled over the top. Mmmm...

1 1/2 c corn flour (Masa)
1/2 c all purpose flour
2 tsp baking powder
1 tsp salt
1/4 c brown sugar
1 1/2 c milk
1/4 c oil
2 eggs

1-2 T butter

Preheat oven to 425. Put butter in an 8x8 pan and set it in the oven to melt as the oven preheats. Mix dry ingredients together in a mixing bowl, then add wet ingredients and stir. Pour into prepared hot pan and bake for about 20 minutes, until beginning to brown on top. Remove from pan to cool if you want the edges to stay crispy.

Only Oat Chocolate Chip Cookies

Adapted from chocoloatecoveredkatie.com

2 1/3 c oat flour
1/2 c white sugar
1/2 c brown sugar
1/2 t salt
1 t bkg soda
1/2 c coconut (opt)
chocolate chips (couple generous handfuls)
2 t vanilla
1/4 c milk
2 eggs

Mix dry ingredients well. Add wet ingredients and stir to combine. Scoop onto cookie sheet 1-2 inches apart. Bake at 380 degrees for 7-8 minutes or until look almost done, then let cool on pan for 10 minutes before removing to cooling rack. Yield 46 cookies using my small cookie scoop.

Johnny Cakes

The kids wanted a pioneer breakfast, so I kind of made up this recipe for cornmeal pancakes, and we all loved them!

1 cup cornmeal or corn flour (you may have to add a little extra milk if using corn flour)
1 cup flour (I like to use half oat flour, half AP)
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
2 eggs
1/4 cup butter, melted
1 tsp vanilla

Mix together dry ingredients, then whisk in the wet ingredients until smooth. Cook on a hot, buttered skillet or griddle. Makes about 14-16 pancakes using 1/4 cup batter each.

Shakshuka

I can't believe this recipe isn't already on this blog! We love this breakfast that we discovered in Israel a few years ago.

1 tbsp olive oil

1/2 medium brown or white onion, peeled and diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tbsp tomato paste

1 tsp chili powder (mild)

1 tsp cumin

1 tsp paprika

Pinch of cayenne pepper (or more to taste-- spicy!)

Pinch of sugar (optional, to taste)

Salt and pepper to taste

5-6 eggs

1/2 tbsp fresh chopped parsley (optional, for garnish)

See the full post: http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/

Meatball Soup

I can't believe we don't have this on the blog yet! This is definitely one of my favorite soups, and my kids are warming up to it now. 5th time's a charm. :) I'm always amazed at how much flavor it has.  It's a very hearty, healthy, delicious meal! I got the recipe from my friend Shay, and she calls it Meatball Minestrone, but in our family it's become simply Meatball Soup.

This is a very forgiving soup, you can put pretty much anything in or leave it out if you don't have or don't like it, after the first 5 ingredients.

Cook together:

15-30 Italian style meatballs

6 cups chicken broth

1 can Italian diced or stewed tomatoes (I use regular diced tomatoes)

1 onion, diced

1 T. Italian seasoning

Add some or all of the following ingredients and bring to a boil:

1 sm. bag baby carrots, or 2-3 carrots diced

1 can green beans

1 can garbanzo beans (chick peas)

1 can kidney beans (or black, pinto, navy, whatever), drained and rinsed

1 can corn, drained

1 sm. can mushrooms

Toward the end of cook time, add:

1 cup small pasta* (like Radiatore, but I usually just use macaroni)

1 cup peas, opt.

1 cup sliced zucchini, opt (I use in the summer)

*Pasta: Either add toward the end of the cooking time (following package directions for cook time), or do as I do and cook it separately, then add to soup or just to individual bowls (I like to store leftover pasta separate from the soup so it doesn't soak up the liquid).