Any~Time~Any~Meal Winners: from Rhubarb Crisp to the Philly Cheese Steak
Recently Rachelle and I, partners at Caramelize Life, were happily bantering about favorite foods and recipes we adore. We landed on a few win-all, any-time, all-purpose recipes.
I think we’re all familiar ~ those recipes that we’ll secretly devour on any occasion in a darkish corner of the kitchen. It’s just as good first thing in the morning as late at night, whenever hunger strikes.
There is most commonly no guilt associated with these snackings, because the recipes are so delectable (and arguably healthy in our minds) that they should be enjoyed for any meal. No excuses.
Four quick and easy Any-Meal-Any-Time Recipes for our Beloved Readers
These recipes may be made garden to table any time of year with a few tricks, but each one also uses produce and ingredients currently in season. I’d like to highlight the Emmer Farro recipe and our friends at the Methow Valley’s own Bluebird Grain Farms because it is now prime salad season. This recipe and those for Rhubarb Sauce and Philly Cheesesteak were also published in recent months.
But don’t miss the new recipe of Rhubarb Crisp at the end ~ it’s a universal winner!
1
~ Philly Cheese Steak Meets Methow Mama ~
The first weekend I made this recipe, I’ll admit, I ate this cheesesteak for three different meals. And yes, one of them was breakfast.
2
~ Emmer Farro Salad with Fruit, Feta & Pecans ~ High-Protein, Hearty…. Delectable
Emmer Farro is a unique, ancient grain cultivated in the Methow Valley. It is highly sought after in fine dining establishments in larger cities. And here is why: emmer has a full-bodied flavor, a texture and shape that holds, and contains up to 22% protein.
Photo credit: John Lok of the Seattle Times
3
Rhubarb and yogurt is a family staple. Check out this easy recipe for healthy any-time snacking.
New Recipe
~ Rhubarb Crisp ~
Fruit Mixture ~
5 cups fresh or frozen rhubarb, diced in 1/2 inch pieces
3/4 cups sugar
4 Tablespoons flour
Note: if rhubarb is frozen, thaw but do not drain.
Crisp Topping ~
1/4 cup flour
1/2 cup oats
1/2 cup packed brown sugar
1/4 teaspoon nutmeg or cinamon
1/4 cup cold butter, chopped into 1/4 inch pieces
1~ Combine rhubarb, sugar and flour in a bowl and set aside. Let stand for at least 1/2 hour, stirring periodically.
2~ Meanwhile, prepare topping by combining all dry ingredients, then cut in butter.
3~ Place fruit in greased 2 quart square baking dish or equivalent and sprinkle topping over fruit.
4~ Bake at 375F for about 1/2 hour or until fruit is bubbling and topping is golden brown.
Yield: 10-12 servings (or4-5, depending)
Love from our kitchen to yours! Georgina @ Caramelize Life
Well I will admit to eating all, save one serving, of the rhubarb/cherry crisp I made last week. I’m not proud ; )
@ Summerland, I support you and your crisp decisions:) I’d love to try it with a cherry combo. Do you get full flavor out of both fruits together? Thanks for reading ~ G @ Caramelize Life
Goodness I gain weight just reading your post!