Nothing says early summer like rhubarb. 3 weeks ago, the farmer’s market stalls were packed with the stuff.
Of course, I have been delinquent with posting, so this recipe comes a little late in the season. The good news is there was still rhubarb at my farmer’s market last weekend – so maybe it’s not too late!
If you are a fan of this eternal combo, you’ll like these muffins. And like most of my recent original recipes, this one’s gluten free.
It only takes a few words to sum up this scrumptious dish.
Rum. Raisins. Cinnamon. Matzah?
Ok. So I know I’m a little late with this one, but it was too good not to share. Bookmark it for next passover – or use up your extra boxes of matzah with it this weekend. I swear no one will be able to tell you used matzah – seriously!
I am obsessed with kale. Sometimes, I have a hard time deciphering whether I love something on its own or whether I have fallen in love with it because I know it’s good for me. I guess at some point, there isn’t a difference. Kale is something that’s easy to love and its ridiculously good for you.
One of the easiest (and IMHO the most delicious) ways to enjoy this leafy green is in a smoothie. Many people have already joined the kale band wagon, but if you still haven’t this smoothie might hurry you along. For those of you who shudder at the thought of eating your greens this way, I urge you to try: it literally tastes like something from a Caribbean resort, minus the rum. On second thought, maybe rum would be a good addition…. Hello, St. Patty’s day!
I could wax rhapsodic about the nutritional wonder of chia seeds, but I won’t bore you again. Bottom line is I dig them.
These little beauties are inspired by the chia seed muffins at Le Pain Quotidien. Theirs are freaking delicious and I can barely stop myself from getting one every time I pass a store while walking around NYC. Armed with the basic ingredients, I tinkered around until I found a recipe I could make at home, saving money and satisfying my cravings while in the far dinkier city of New Haven.
The result was awesome and I’m pretty positive they are healthier than their counterpart; I limited the fat by subbing in apple sauce and ended up making them gluten free. I experimented both with a 50/50 wheat/white flour blend and this gluten free version. Surprisingly, the gluten free muffins were far tastier and much closer to the ones I knew and loved.
They aren’t super pretty, but these muffins are definitely a “super” food.
Hubby and I are venturing down to DC today – and are lucky to spend some time with good friends (who happen to enjoy whirling Purim groggers as much as I do). As I ride the train down the NE Amtrak corridor, I’m reminded just how much I love the east coast and its cities. It’s a gorgeous foggy day and no matter which town and city we go through, the density is awesomely beautiful. I’m eagerly awaiting the New York skyline and the Philadelphia rowhouses.
So these aren’t technically Hamantaschen, but they are reminiscent of my favorite purim cookies, both in shape and taste. These scones evolved from the realization that I had way too much filling – and the knowledge that poppy seeds aren’t cheap!
Although they were born of circumstance, they are a delightful addition to my Purim celebrations. I wouldn’t dare suggest giving up on traditional Hamantaschen, but these scones are certainly worth trying. (Have I mentioned that I love scones before?) Perhaps there are some apricot Hamantaschen scones in my future…
vegetarian epicurean 