Citrusy, Minty Rhubarb Sorbet

A generous coworker gave me a stash of rhubarb from her fruit CSA.  I had no idea what to do with it but I knew it wasn't going to be strawberry-rhubarb pie.  The last pie I made wilted into mush in the fridge with to takers.

Enter Google and Deborah Madison's recipe for Cooking Light.  So easy and no complicated ingredients.  (of course, I wouldn't be me if I didn't swap or alter at least one ingredient.)

When it was finished, the kid looked at green flecks in something I called "It's like ice cream." and gave me the eye.  "I need a taste before you give me a bowl."  I gave him a taste, half-hoping he would hate it so I could keep all this minty, citrusy yum for myself.  Verdict: Arms straight up in a V with the declaration: You should open a super yummy sorbet store and just sell this. *gush* I love this kid.

Citrusy Rhubarb Sorbet

Ingredients

·   

·         4 cups chopped rhubarb (about 1 1/4 pounds)

·         1 cup water

·         2/3 cup sugar 

·         *** I added ¼ cup of almond milk ***

·         1/2 cup fresh orange juice (about 2 large oranges)  *** I used grapefruit juice ***

·         Mint sprigs (optional) *** I put a handful of mint into the blender ***

·         Orange rind strips (optional) 

Preparation

1.     1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

Note:

You can vary this simple dessert by using fresh tangerine, red grapefruit, or blood orange juice in place of the orange juice.

Original recipe Deborah Madison, Cooking Light 
MAY 2008

*****This recipe is definitely a keeper.

Vegan Bean Loaf

Vegan Bean Loaf

Submitted by: HEYBEEPBEEP on Spark People

Minutes to Prepare: 15

Minutes to Cook: 45

Ingredients

2 TB water or broth for steam-frying
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked black beans
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup cooked oatmeal
1/4 tsp. dried thyme
1/4 cup minced fresh parsley
Freshly ground black pepper, to taste
2 TB soy sauce

Directions

Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

Grind the into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the water or broth for steam-frying until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of make a great sandwich filling.


Number of Servings: 6

I threw red peppers in as well. 

What the Farmer Brought, First CSA 2014

What the Farmer Brought

First CSA of the 2014 season.  I joined a new CSA this summer.  This one has a drop off at work eliminating my beautiful veggies from sitting in a hot car trunk on over scheduled weekends. 

This year my veggies are coming from Katchkie Farms in Kinderhook, NY.  They are a year-round organic farm owned by a NYC based catering company (Great Performances). 

http://katchkiefarm.com And the farm manager is Farmer Bob which reminds me of my own Uncle Bob who owns the family farm in PA. 

The first haul is gorgeously green.  Red Russian Kale, Red Radishes, White Turnips, Two heads of lettuce, and a big bunch of bok choi.  The site listed broccoli rabe as sometimes happens with CSA I got two heads of lettuce and no rabe. (No complaints here! The lettuce is lovely.) 

A coworker who belonged last year said this farm produces a lot of leafy greens.  I am excited for the salads of summer! First salad of the summer: lettuce, red pepper and thousand island with chick'n sliders and a couple of Alex's onion rings baked.  I burnt my hand on the cast iron pan for those rings but they were almost worth the pain. 

Breakfast got a dose of veggies as well. 

Toasted English Muffin with lightly sautéed beet greens and a go veggie slice with spicy mayo. 

I would post a picture but the go veggie slices don't melt very well and have a very plastic sheen to them. They were still tasty!