Strawberry Rhubarb Cobbler

Inspired by some of the summer dish responses (mixed berry cobbler) to the recent cookbook giveaway and my own craving for strawberry rhubarb pie, I decided to compromise and make a strawberry rhubarb cobbler. I practically squealed when this came out of the oven. I was so excited to try it and it smelled divine.

I must confess that cobblers are not my forte. The pastry part usually comes out a bit on the gooey side, which means I used too much liquid in the filling.

But I am happy to say that this particular cobbler came out perfectly. It’s simple, tasty – a little tart, a little sweet – and may have become my new summer favorite.

Strawberry Rhubarb CobblerFruit Filling Ingredients
3 cups Rhubarb stalks, cut into 1-inch pieces
1 1/2 cups Strawberries, stemmed and sliced
1 cup white Sugar
2 Tbsps. quick cooking Tapioca
1 tsp. Orange zest

Place the cut rhubarb in a bowl.

Place the cut rhubarb in a bowl.

Add the strawberry slices.

Add the strawberry slices.

Next, add the sugar.

Next, add the sugar.

Add tapioca.

Add tapioca.

And the orange zest.

And the orange zest.

Combine ingredients.

Combine ingredients.

Cover and let macerate for 30 minutes to 1 hour.

Cover and let macerate for 30 minutes to 1 hour.

Strawberry Rhubarb CobblerCrust Ingredients
2 Tbsps. white Sugar
1 cup all purpose Flour
1 1/2 tsps. Baking Powder
1/4 tsp.  Salt
1/4 cup Butter
1/4 cup Milk
1 Egg, lightly beaten

Combine sugar, flour, baking powder and salt in a bowl.

Combine sugar, flour, baking powder and salt in a bowl.

Cut up the butter and add to flour mixture.

Cut up the butter and add to flour mixture.

Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.

Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.

Add the milk and egg.

Add the milk and egg.

Combine until the dough is just softened.

Combine until the dough is just softened.

Pour the fruit mixture into a  10-inch cast iron skillet or 2-quart casserole dish.

Pour the fruit mixture into a 10-inch cast iron skillet or 2-quart casserole dish.

Spoon the dough over the top of the fruit mixture.

Spoon the dough over the top of the fruit mixture.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Serve warm with whipped cream or vanilla ice cream. Enjoy!

Serve warm with whipped cream or vanilla ice cream. Enjoy!

To make homemade whipped cream, visit my post on the Upside Down Cranberry Rumpkin Cake for the recipe.

Greens, Eggs and Ham…Quesadilla

Now that the holidays are truly over – my last holiday celebration was spent yesterday with my husband’s family as we celebrated a late and lovely Christmas together – it is time to eat better. Yes, I know, don’t we all say that at the beginning of each year? But I do really try to eat well throughout the year. I avoid fast food as much as possible. I’d prefer to dine in, than out. When I cook, I know what ingredients go into my meals. I can trim back on the fat, salt and sugar, but try not to trim back on flavor. I have my vices. I love chocolate. Rarely does a day pass without eating some small morsel of it. I probably drink too much tea (I am waiting for some to brew right now). And once every blue moon I get an inexplicable craving for powdered donuts. Mmmm…powdered donuts. Did I just sound like Homer Simpson?

So this morning I could have prepared a big Sunday breakfast with a three-egg omelette packed with ham and cheese, a side of greasy cottage-fried potatoes, and toast smothered in butter and jam. Instead, I found this light and super easy breakfast quesadilla in an edition of Women’s Health, and thought it worth a try. I modified the magazine’s recipe slightly to use spinach instead of arugula, of which I’m not a fan. You can use any greens you like. Total calories 330. Hubby loved it.

Greens, Eggs and Ham QuesadillaIngredients
2 Egg Whites, scrambled
2 slices of Deli Ham, chopped
1/4 cup fresh Spinach, chopped
2 Tbsps. Feta Cheese
2 Whole Wheat Tortillas
Your favorite Salsa or Pico de Gallo

In a small cast iron skillet, scramble two egg whites.

In a small cast iron skillet, scramble two egg whites.

Place the scrambled eggs atop a whole wheat tortilla.

Place the scrambled eggs atop a whole wheat tortilla.

Add sliced deli ham...

Add sliced deli ham…

chopped spinach...

chopped spinach…

and feta cheese.

and feta cheese.

Top with another whole wheat tortilla and cook in hot skillet, 2 minutes each side.

Top with another whole wheat tortilla and cook in hot skillet, 2 minutes each side.

Remove from the skillet when golden brown.

Remove from the skillet when golden brown.

Slice in half or quarters. Serve with your favorite salsa or pico de gallo.

Slice in half or quarters. Serve with your favorite salsa or pico de gallo. Here’s to your health!

Recipe for Southwestern Omelet with Pico de Gallo

Sunday morning I took my dogs for a hike along the hills behind my house. Since I hadn’t hiked in a couple of weeks and didn’t eat anything before I left, I took the “short” route, climbing three hills or an elevation gain of about 800 feet. Generally, this hike takes about an hour and gives my dogs a chance to chase jackrabbits, startle quail out of trees, and sniff along the invisible pathways of the resident mule deer herd and wily coyotes. And it gives me a chance to get my heart rate going and build up a good appetite.

This photo will give you an example of what the high desert hills and mountains look like in my neck of the woods.

Back at the ‘ol homestead, I decided to make this southwestern omelet with pico de gallo – a surefire breakfast that would stick to my ribs.

First, make the pico de gallo.

ingredients for pico de galloPico de Gallo Ingredients

2-3 Medium Tomatoes, chopped
1 cup Scallions, chopped
1 Tbsp. Jalapeno Pepper, minced (Reserve the rest for the omelet.)
1 Tbsp. Cilantro, chopped
1 Tbsp. Lime Juice, fresh or from a bottle (I had a bottle in my fridge so that’s what I used)
Salt to taste

chopped tomatoes

Place the chopped tomatoes in a bowl.

chopped tomatoes and scallions

Add the scallions.

chopped tomatoes, scallions and jalapeno

And the jalapeno.

Tablespoon of lime juice

Next, the lime juice.

tomatoes, scallions, jalapeno and cilantro

Finally, the cilantro.

pico de gallo

Add some salt to taste.

pico de gallo

Combine ingredients, cover the bowl and place in fridge while you make the omelet.

Now for the omelet.

ingredients for southwestern omeletIngredients for Southwestern Omelet
The remainder of the Jalapeno Pepper, minced
1/2 Onion, chopped
1 Tbsp. Oil
1/2 of ripe Avocado
1/2 Tomato, chopped (this can be omitted if you make the pico de gallo, which is what I opted to do)
4 strips Bacon, fried and chopped
1/2 cup crumbled Queso Fresco or white cheese
4 Eggs beaten with 1/4 cup Milk

bacon in cast iron skillet

Bring home the bacon and fry it up in a pan.

onion and jalapeno in cast iron skillet

Oil a smaller skillet and saute the onion and jalapeno until tender.

cracked eggs

Meanwhile, crack four eggs in a bowl.

1/2 cup of milk

Add the milk to the eggs.

whisked eggs and milk

And whisk it, whisk it good!

eggs in cast iron skillet

Add the eggs to the large skillet. Since I used the same skillet for the bacon, there is a little bacon grease left for extra flavor. (After frying the bacon, I poured out most of the grease and wiped the skillet as clean as possible.) Allow the eggs to cook for 3 to 5 minutes on medium low heat.

Spread the sauted onions and jalapeno, avocado, chopped bacon, and half of the cheese onto the eggs. This is also where you can add the chopped tomato.

southwestern omelet

Fold the omelet in half. Mmmmmm…look at that golden goodness!

Place a lid on top of the skillet for a few minutes to ensure the eggs cook through, if needed.

southwestern omelet with pico de gallo

Top with pico de gallo and queso fresco. Serve with a toasted tortilla. Eat the whole omelet, if you dare, or cut it in half and share with an amigo. Enjoy!