More Rhubarb

18 07 2011

Might be Monday, but it’s warm. Although the start to another work week, the traffic is light and a jacket is optional. Summer. Gotta love it.

I continued my rhubarb recipe round-up on the weekend. I cut another bunch of rhubarb and had a bit of time to experiment (one can only eat so many crumbles right? ;)). This time I made two very simple recipes. As I said last post, this seasons City Palate magazine is full of ideas, rhubarb being one of them. I made the Rhubarb Vinaigrette. It was a synch to make, i’d actually use two stalks of rhubarb next time. It went perfect on that Miracle Lettuce we have been eating! Here’s the link: Rhubarb Vinaigrette.

Rhubarb Vinaigrette

The second recipe I found on, a Rhubarb Chutney. I adapted it with ingredients I had. There are a great deal of rhubarb chutney recipes on line, and it is a great way to use rhubarb. It preserves well if you use enough sugar. I don’t use sugar so I don’t bother preserving, I just freeze it, like ‘freezer jams’.

  • 4 cups chopped Rhubarb
  • 1 cup Raisins
  • 1 cup chopped dried Apricots (or cherries)
  • 1 cup Cointreau Liqueur (orange liqueur, or use orange juice)
  • 1 tsp Aniseed
  • 1 tsp Mustard Seeds
  • Juice of one Lime

The recipe said to cook the dried fruit in the Cointreau first, I of course didn’t follow instructions and threw the rhubarb in at the same time. No difference. Cook it all together for about 5-7 minutes until the rhubarb starts to soften and some of the liquid absorbs, over medium heat. In the meantime, toast the aniseed and mustard seeds in a small skillet over medium-high heat for a couple of minutes. You’ll start to smell the aroma and they might make a popping sound. Add to the softened fruit / rhubarb mixture, add the lime juice, cook for a few more minutes until most of the liquid absorbs. If it doesn’t, no big deal. Let it cool before putting the lid on. Enjoy with lots of things. We had it with the stack of grilled veggies we had with dinner last night (we tried grilling fennel bulb, yum). I am going to eat it with veggie samosa’s I picked up at the market with a quinoa salad for lunch this week.

Rhubarb Chutney

Eat well, Bell Well


KFM: Southwest Coleslaw

24 04 2011

Well spring is finally starting to bloom in Calgary, although we have about 2 feet of snow piled up in our back yard that still has to melt. Not sure how the gardening is gonna go this year, although I have my sights on a greenhouse this year, hope to share that with ya’ll.

What to make for dinner this week? How about coleslaw. It sits well in the fridge for a day or two and is a bright and healthy addition to any meal. We love cabbage and have been buying some great red and green cabbage from the KF Market lately. I found a few recipes on-line, the best one was from Vegetarian Times, but I thought it was a bit bland so I spiced it up (do I ever follow a recipe?).

I used Piri Piri sauce in this recipe. Piri Piri is a Portuguese chili. They are very flavourful and some hotter than others. I have been cooking with piri piri a long time with our family travels to Portugal. I bought whole peppers this last time and put them into some Portuguese olive oil to flavour the oil. I saw this a lot over there. Piri Piri is becoming more popular here, I have bumped into once in a while, if you see it, try it out. If you don’t, use Tabasco or Franks Hot or any other tangy chili sauce you like. You could use fresh grated horseradish in this recipe instead of the piri piri, would be delicious. That’s an idea from my bro, who was over for dinner last night.

  • 4 cups Shredded Green Cabbage (I used half red and half green)
  • 1 cup Shredded Carrots
  • 1 Red Pepper, sliced thin


  • 3 tbsp Mayonnaise (use what you prefer, I buy Organic Spectrum brands, use a vegan version if you like)
  • 1 tbsp Light Sour Creme or Plain Yogurt
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Honey
  • 2 tbsp Whole Grain Mustard
  • 1 tsp Piri Piri Sauce, Tabasco, Horseradish
  • 1/2 tsp Dill (dry is fine)
  • 1/4 tsp Cayenne
  • 1/4 tsp Sea Salt
Shred the cabbage and carrots using a food processor if you have it, so easy. If not a mandoline works. Whisk the dressing ingredients together. Add to the salad and mix well. Chill in the fridge at least an hour before serving (or not, and dig in). The chilling will allow the flavours to set, and a bit of the cabbage to soften a little as it releases water, adding to the dressing. Enjoy!
I hope you enjoyed the long weekend…did you know it was Earth Day on April 22? Might have been overshadowed by all those Easter Bunnies running around (remember last year, click here).
Eat well, Be well,