What we ate for dinner

Between our CSA and our backyard, we’ve had to eat rhubarb almost every day for the past few weeks. So far, I’ve made 2 crisps, 1 batch of muffins, and 1 pie. Here are some pictures and recipe locations.

Rhubarb Strawberry Crisp

Recipe from Betty Crocker’s New Cookbook (1996). So good I made it two weekends in a row.

Rhubarb Muffins

Recipe from Allrecipes. I took a suggestion from the comments and added 1/2 tsp cinnamon to the batter and another 1/2 tsp cinnamon to the sugar sprinkled on top. A good weekday snack.

Rhubarb Raspberry Pie

I love making pies. I actually thought I’d try a store-bought crust this time, but I discovered that they’re all made with lard, so I bought shortening instead and made my own — more tiring, but also more satisfying (for me, at least). This pie and crust recipe are both from Betty Crocker’s New Cookbook (1996). The recipe doesn’t actually call for raspberries, but that’s what I was craving, so I adapted the Strawberry Rhubarb Pie recipe. Next time I’ll look for a different recipe. This was good, but had too much sugar (2 cups). The crust was great, though.

Just a quick hit because I forgot to post last week’s menu. Our two dishes were Charmoula Tempeh with Vegetable Couscous from Peter Berley’s Fresh Food Fast and Sweet Potato Burritos from allrecipes.

The tempeh has been a favorite of mine for several years now. In fact, it was the meal I cooked for Sara on our second date (awww).

Sweet potato burritos go back even farther. They were a favorite from college, and will forever remind me of my lovely roommate, Amy, who was the first to discover them. The one change I would make to them would be to change the spices in the beans. The recipe calls for way too much. Next time, I’ll tweak it (I think adding a chipotle chili is the way to go) and let you know how it goes.

I didn’t snag any pictures, so I’ll leave you with this:

Mila the cat scowling over a vegan cookbook.

Time: 2 hours

Soundtrack: This American Life