Potato Salad

I was reading a recipe called Corn and Potato Salad from The Mom Chef , Taking on Magazines One Recipe at a Time.  It looked similar to my Greta's Bean Salad recipe so I decided to make my own version of potato salad from these two recipes.  It was a hit with Al and will be repeated throughout the summer.  Al is always complaining that he is never able to eat the same thing twice, I am going to prove him wrong with this recipe.

Ingredients
1 package (1 pound) small gourmet tri-colored potatoes
1 cup frozen corn, thawed
1 avocado,diced
1 stalk celery, chopped
2 green onions, sliced
1/4 cup fresh parsley leaves
juice from one lime
3 cloves garlic
chipotle chili powder
olive oil
salt and pepper

Directions
In medium saucepan add garlic cloves and potatoes and cover with lightly salted water. Bring to boil and then cook until tender when pierced with a sharp knife.

Drain, rinse under cold water and drain again.  Discard the garlic cloves. Cut potatoes in half.  Transfer to a medium bowl, cover and refrigerate to cool.

When potatoes are cooled add remainder of ingredients, using as much olive oil and spices according to taste.

Cover and refrigerate.

Rhubarb Muffins

My neighbour gave me rhubarb so I found this recipe from  Rhubarb Central,com  The muffins were not too sweet, moist, delicious and healthy.

Ingredients
2 cups chopped, rhubarb
1 egg
1 cup milk
1 tsp lemon juice
1/2 cup vegetable oil

2 1/2 cups whole wheat flour
2 cups brown sugar
1 cup rolled oats
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt

Directions
In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.

In another large bowl mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.

Made a well in the centre of the dry ingredients, and pour the egg mixture in, and stir just until combined.

Gently stir tin the chopped rhubarb.

Spoon the batter into greased or lined muffin tins.  Bake in centre of oven at 350 degrees for 30 minutes.

Strawberry Rhubarb Coffee Cake

We started a rhubarb plant this year and I was excited to taste the fruits of our labour.  Strawberries and rhubarb are a wonderful combination that tastes of summer.  This is a new recipe I found on allrecipes.com.  I made a couple of changes and the results were delicious!

Ingredients

Filling

2/3 cup sugar sugar

1/3 cup cornstarch

2 cups chopped rhubarb

1 (10 ounce) package frozen package frozen sliced strawberries, thawed. ( I used fresh strawberries and added water).

2 tablespoons lemon juice

Cake

3 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 cup cold butter

2 eggs

1 cup buttermilk ( I used non-fat plain greek yogurt)

1 teaspoon vanilla extract

I skipped the topping as I feel it is just extra calories.

Topping

3/4 cup sugar

1/2 cup all-purpose flour 

1/4 cup cold butter

Directions

Combine sugar and cornstarch in a large saucepan, stir in rhubarb and strawberries and bring to a simmer over medium heat.  Cook until thickened.  Remove from heat, stir in lemon juice and let cool.

Preheat oven to 350 degrees.  Lightly grease a 9x13 inch pan.

Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl.  Cut in butter until mixture resembles coarse crumbs.  Beat together eggs, buttermilk, and vanilla in a separate bowl.  Stir egg mixture into flour until just moistened.  Spoon two-thirds of the batter into prepared pan, evenly  spread on the cooled filling, then cover with remaining batter.

In a small bowl, combine 3/4 cup sugar and 1/2 cup flour and cut in butter until the mixture resembles coarse crumbs, sprinkle over the batter.

Bake for 45 to 50 minutes or until golden brown.  Cool on a wire rack.

Greta's Bean Salad

This is our favorite bean salad from Eat,Shrink &Be Merry.  It is fast, easy and healthy.  We tend to like our food on the spicy side so I increase the spices according to our taste.

Just mix the ingredients in a bowl and serve!

Ingredients

1 19 oz can black beans, rinsed and drained
1 12 oz can Summer Crisp whole kernel corn, drained
1 red pepper, chopped
1 mango, diced
1/2 container grape tomatoes
1/2 cup green onion, chopped
1 avocado, cubed
1 lime, squeezed
1 tbsp olive oil
black pepper
1/4 tsp sea salt
1/8 tsp chili powder
1/8 tsp ground cumin
2 tbsp chopped cilantro

Light and Lemony Dessert

I just tried this perfect dessert for a hot summer day.  Al had two servings which is a good sign.  It is almost like a lemon froth it is so light and also light in calories.  What more could you ask for?

1

Ingredients
Crust
1 cup graham wafer crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar

Filling
1 package lemon jelly powder
1 cup boiling water
2/3 cup Fat Free Evaporated Skim Milk
1 package (8 oz) light cream cheese, softened
1/4 cup granulated sugar

Directions
Crust: Combine graham crumbs, butter and sugar in a small bowl; set aside 1 tablespoon of the crumb mixture for topping.  Press remaining crumb mixture into bottom of 8 inch square baking dish.


Filling: Place jelly powder in a small bowl, stir in water until dissolved.  Let cool to room temperature.  Pour evaporated milk into another small bowl.  Chill in freezer 20 minutes or until ice crystals form around the edge.
Beat together cream cheese and sugar in a large bowl.  Gradually beat in cooled jelly until combined.  Using clean beaters, beat chilled evaporated milk 1 minute or until stiff, fold into cream cheese mixture.
Pour over crumb mixture, sprinkle with reserved crumbs.  Chill until set.