Friday, June 24, 2011

::Rhubarb Cake::

Light and tangy. The best way to use rhubarb.

2 cups flour
1 tsp. baking powder
1/2 cup butter
Sugar (few tbsp.)

Blend into crumbs. Press into 9 by 9 pan. Reserve 1/2 cup for topping

1 1/2 cups sugar
1/2 softened butter
2 eggs
1/2 cup flour

Mix well with beater. Add 4 cups chopped rhubarb. Spread mixture over crumbs and sprinkle with remaining crumb mixture. Bake at 350 F for 40-60 minutes.

:: Mango, Almond Quinoa Salad::

I was served this for dinner the other night and had three plate fulls. Really fresh and delicious.

2 cups Quinoa (cook like you would rice)
3 mangoes chopped
Generous handful of cilantro, chopped
Any nuts and seeds you have on hand (toasted at 350 F for about 8 minutes or until slightly golden); I used pumpkin seeds and slivered almonds
2 peppers chopped (I don't use green ones in this recipe)
Chopped red onion (I didn't use this last night)
Dried fruit (I used raisins and cranberries)
Option: Clove of garlic


Freshly squeezed lemon juice
Yogourt and mayo
Curry powder