Friday, August 31, 2012
For the second summer in a row, we have had an abundance of rhubarb to havest all season long. We have given away rhubarb, made Rhubarb Sauce, cooked rhubarb chicken (did not taste good so there is no recipe to share), and baked a Rhubarb Coffee Cake.
I found this recipe in King Arthur's Whole Grain Baking cookbook. I made a few changes to decrease some of the saturated fat. By decreasing the butter and replacing it with organic cold pressed canola oil, it takes away some of the saturated fat and replaces it with Omega-3's. Also, instead of using buttermilk with saturated fat, I added 1 tablespoon of lemon juice to non-fat milk. Since rhubarb has such a tart flavor, I use the full amount of sugar in the recipe. I buy organic sugar so I feel a bit better about using it occasionally in recipes. If you have rhubarb, give this recipe a try. It is moist, delicious, and has become one of our summer favorites!
2 cups whole wheat pastry flour
1/2 cup unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter
1/4 cup canola oil
1 1/2 cups sugar
1 cup milk with 1 tablespoon of lemon juice mixed into the milk
1 1/2 teaspoons vanilla
2 cups rhubarb cut into small pieces
3 tablespoons butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons flour
1 1/2 tablespoons cinnamon
Preheat the oven to 350 degrees. Grease and flour two 9-inch round pans or one 9x13 inch pan.
Cake: Mix the flours, soda and salt in a medium mixing bowl. Cream together the butter, oil, and sugar in a large bowl. Beat in the egg. Add the dry ingredients, half at a time, alternately with the buttermilk. Add the vanilla. Stir in the rhubarb until completely mixed. Pour the batter into the prepared pan(s).
Topping: Combine the softened butter, sugars, flour, and cinnamon in a small mixing bowl. Sprinkle the mixture over the batter.
Bake until the top is golden brown and a cake tester inserted in the center comes out clean. 20-25 minutes for rounds and 30-35 minutes for 9x13 pan. Remove from the oven and cool on a rack for at least 20 minutes before serving.
Friday, August 3, 2012
Now that I work outside of the home, the challenge is to keep eating right. By right I mean a balanced diet that also helps calm inflammation in my body. As a side note I will mention that the building I work in shares a parking lot with Dairy Queen. No temptation there on a hot summer day :)
The first couple of weeks after I was hired were spent training on a full time basis. Believe me when I say it is taking a bit of time to get used to the new working schedule. I am trying to be organized and plan meals in order to curb the temptation to dine out.
Since summer is here, and I am a summer girl through and through, I prefer to be outside whenever I can. After work it is wonderful to relax on the patio, visiting with my husband while we wait for the barbecue to cook our meal. We are doing a lot of grilling to keep meals simple, relaxing, and healthy.
Our garden is supplying us with an abundance of lettuce so we put together a salad to go with whatever we decide to grill. One of our favorites has become Grilled Turkey Breast with a side salad. The rub that I use on the Grilled Turkey Breast is made with spices that calm inflammation. Of course, the salad is healthy and calming as well. Enjoy!
Grilled Turkey Breast
1 Turkey Breast
1 tsp each of paprika, cumin, chili powder, garlic powder, and salt
1/8 tsp pepper
Rub the turkey breast with olive oil. Then mix the spices together and rub them onto the turkey breast, coating it completely. Place the turkey breast on the grill and cook for about 35 minutes or until done. Turn the breast over half way through the cooking time.
Fresh salad greens
Sliced red or sweet onions
Sliced sweet peppers
1/4 cup balsamic vinegar
1/4 cup olive oil
Whisk ingredients together until mixed well. Pour over lettuce, onions, peppers, and Parmesan cheese. Toss together and serve.