Rhubarb Sauce Recipe

I am a bit new to the rhubarb thing. I hadn't even heard of this vegetable/fruit/anomaly until Kevin's family introduced me to Strawberry Rhubarb Pie. It was delicious, but I still wasn't sure what part the rhubarb played in the pie. It seemed like a strange filler to me. 

Thankfully, when we were given 15+ stalks of fresh rhubarb from a friend's garden, my husband had loads of ideas--sauce, jam, muffins, cakes. The sauce intrigued me. What would you use this sauce for? I quickly heard my answer--"It's great on top of pancakes or vanilla ice cream or yogurt or just on its own." I started researching recipes and discovered how easy this was going to be.

Sure enough, with 3 ingredients and within 10 minutes I had a beautiful, delicious sauce. This is one of the easiest recipes of all time and totally worth it! Now, to go make some vanilla ice cream!

Rhubarb Sauce Recipe

recipe by adorkablerecipes.blogspot.com

Makes 3 cups 

Ingredients

8 cups rhubarb (8 large stalks)

1/2 cup plus 2 Tbsp sugar 

1/2 cup water

Directions

Chop rhubarb into small (1/2 inch or less) pieces. Combine rhubarb, sugar and water in a large pot. Turn burner on high heat until water begins to boil. Lower heat to medium-low and cook for 10 minutes, stirring frequently. Cook until no large pieces of rhubarb remain. Taste the sauce, adding additional sugar until desired sweet to sour ratio is attained. Store in an airtight container. Serve warm or cold, on its own or as a condiment for meat, a topping for dessert, etc. 

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Refried Beans Recipe {from dry pintos}

I have become a big fan of refried beans--especially now that Kevin and I have, what we call, "Mexican fiesta" at least once a week. I make a quick batch of pico de gallo and guacamole. We doctor up a can of refried beans. He grabs the chips and sour cream. And we're off to deliciousness!

After tasting homemade refried beans made by my authentically Mexican friend, I knew I needed to try to make my own. I had no idea they were made with pinto beans, but once I discovered this, I thought why not try them from dry beans--cheaper and bit a more gratifying. Yes, the process takes a little longer, but if I used my crockpot, there would be hardly any work to do. I'll try that next time!

This bowl of beans makes a perfect dip, an appetizer for your next party, or a side dish to Mexican meal!

Refried Beans Recipe {from dry pintos}

recipe by adorkablerecipes.blogspot.com

Serves 6-8

Ingredients

1/2 pound dried pinto beans

canola oil

2 cloves garlic, minced

1/2 jalapeno, finely chopped (seeded to remove heat)

1/2 tsp cumin

salt

pepper

Directions

Drain and rinse beans until water runs clean. Be sure to remove any small stones that may have sneaked their way into the package.

In a large sauce pan or stock pot, combine beans and 3 cups water. Bring to boil. Boil for 2 minutes, then simmer for 2-3 hours, or until beans are completely cooked. 

Drain beans. 

While the beans are draining, in the bottom of the stock pot, drizzle canola oil and heat over medium. Saute garlic and jalapeno until softened. Add beans to the pot. Stir in cumin, salt and pepper. Mash beans until desired consistency is reached. 

Serve warm, as a side or as a dip. 

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Creamy Spicy Macaroni

This pasta dish was created on a whim and in a flurry before my husband arrived home. I was inspired by the abundance of peppers in my fridge, and, knowing my husband's love of pasta, I set to work. This dish takes a few more pots and pans than I normally like to work with, but it's totally worth it! Even as cold leftovers, this creamy macaroni dish was delicious. If you like spice, you'll love Creamy Spicy Macaroni! 

Creamy Spicy Macaroni 

recipe by adorkablerecipes.blogspot.com

Serves 4

Ingredients

2 cups short cut pasta (i.e shells, cavatappi, etc)

1 Tbsp butter

1 Tbsp flour

1 cup 2% milk

1/4 to 1/2 cup water, optional

1/4 tsp cumin

1/2 cup shredded Muenster cheese

Salt 

Pepper

1 large clove garlic, minced

1/2 jalapeno, diced (seeded if you wish to lower the spice)

1/2 banana pepper, sliced

1 Roma tomato, diced

 Canola oil

Directions

In a 2 quart sauce pan, boil water and cook pasta to al dente. 

Heat a second sauce pan to medium heat and add butter. When butter is melted, sprinkle in flour. Whisk together and allow the flour flavor to cook out for a moment. This mixture will be very clumpy. If it isn't, sprinkle in additional flour. Slowly add in milk, whisking as you pour. Stir together until lumps are gone. Cook 5 minutes or until the mixture thickens, stirring occasionally. As sauce continues to simmer and thicken, add in 1/4-1/2 cup water to achieve desired consistency. Stir in cumin, salt and pepper. Stir in cheese until melted and evenly combined. Continue to stir occasionally while simmering sauce. 

Meanwhile, bring a medium skillet to medium high heat. Drizzle with canola oil. Saute garlic and peppers for 5 minutes, until softened according to your taste. Add in tomato. Cook an additional 2 minutes. 

Drain pasta. Add the pepper and tomato mixture to the cream sauce. Stir in pasta. Serve. 

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Baked Summer Squash Fries

With the abundance of squash in this summer's harvest, I wanted a fun way to incorporate the vegetable into our evening meal. When I came across Two Pea's Zucchini Fries recipe, I knew I had been inspired. I altered a few ingredients, assuming the method would work well for squash as it did for zucchini. It was total success!! Kevin and I loved these so much, they comprised our entire meal and I had to make a second batch! You can't beat eating baked fresh vegetables for dinner! 

This is a perfect side dish or a great party appetizer. Fun to dip in marinara or ranch dressing, everyone will love these! 

Baked Summer Squash Fries 

recipe by adorkablerecipes.blogspot.com adapted from twopeasandtheirpod.com

serves 2

Ingredients

2 medium yellow summer squash, sliced into 1/4-1/2 inch thick rounds

1 large egg, beaten

3/4 cup Italian bread crumbs

2 Tbsp Parmesan cheese

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp chili powder

salt 

pepper

Directions

Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray.

In a shallow bowl, beat egg until light and frothy. 

In a second shallow bowl, stir together bread crumbs, Parmesan, oregano, garlic, chili powder, salt and pepper. 

Working in assembly line fashion, take one squash slice, dip it in egg to coat, then gently dip it in bread crumb mixture to coat on both sides. Place on the prepared baking sheet. Continue until all slices are battered and arranging on the baking sheet. 

Bake for 10 minutes. Turn each slice over. Bake another 10 minutes. 

Serve with pasta sauce or ranch dressing. 

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