Thursday, August 26, 2010

Sweet and Sour Cucumbers

These sweet and sour cucumbers are a snap to prepare and last in the refrigerator for days. They are delicious on their own, but also great on top of a salad (in lieu of dressing), or used in place of another moist vegetable like pickles or sauerkraut (I love them on a turkey sandwich).

-3/4 cup of white vinegar
-3/4 cup of water
-3/4 cup of sugar
-2 fresh cucumbers, peeled and sliced
-chopped onions, if desired (I like to use about 1/2 a white onion)

Combine vinegar, water and sugar in a saucepan. Heat until sugar is completely dissolved. Combine with cucumbers and onions. Refrigerate, serve chilled. This lasts a long time in the refrigerator and is better if made a day or two ahead of serving.

Friday, August 13, 2010

Rhubarb Pork Recipe

Photo credit: Flickr user foodistablog

(Modified to be allergy-friendly from this recipe:

2.5 cups rhubarb, chopped
3/4 cup brown sugar
2 tbs flour (gluten free flour OK, I used rice flour)
1/2 tsp. cinnamon
1/4 tsp. allspice
1.5 tsp. minced fresh rosemary (if you only have dried rosemary, try .5 tsp)
olive oil for cooking
salt and pepper

Brown the pork in the oil. Sprinkle with rosemary, salt and pepper. In a separate bowl, combine remaining ingredients. Lightly oil a baking dish. Layer half the pork, half the rhubarb mixture, and then the remaining pork and rhubarb. Cover with foil and bake at 350 degrees for 30-35 minutes. Uncover and bake an extra 10 minutes. Enjoy!

Summer Tip:
So I wouldn't have to heat up the oven, I baked this in a square Pyrex dish in the toaster oven.
Worked like a charm!