Chilled Pistachio Yogurt Soup

July16

Here’s your sip of summer. 

Chilled Pistachio Soup - With the delicate flavors of hibiscus, mint and dill. Recipe: http://mamashighstrung.com/?p=7978

A summer soup should be cool and bright, with flavors that pop with every spoonful. But, like everything in life, you’ve got to keep it interesting.

Just like this Chilled Pistachio Yogurt Soup. Dried hibiscus petals, lightly toasted pistachios and a handful of the season’s freshest herbs give this Greek yogurt soup a refreshing lift that is alarmingly addicting. Really.

The accoutrements on the side are a little extra bit of fun… they enhance what’s already in the soup.

Proof positive: The words summer and soup are not an oxymoron.


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Easy Red, White and Blueberry Parfait

July4

Red-White-and-Blueberry-Parfait-Sparkler-461x480This is a super easy no-bake dessert for your 4th of July celebration… and it’s pretty patriotic, too: Red (Raspberries), White (Angel Food Cake) and Blueberries between thick layers of whipped cream.

Hard to give you an exact recipe for this because a lot depends on the size of the berries you choose and how small you cut the angel food cake. You don’t even need to use the little jars… but I did because they were cute and easy to store. Save the box the jars come in… it makes it easier to keep them together.

One huge tip: Really pack the parfait layers together. “Contents may settle” (as they say on the side of cereal boxes), and you want all that deliciously sweet berry juice to soak into the light and fluffy angel food cake.

So give this super easy no-bake dessert a try for your 4th of July celebration. Hey, this is so simple to put together, get the kids to help… it’s your holiday, too!

 

 

 

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Perfect Rhubarb Pie

June16

 I love this recipe for Perfect Rhubarb Pie because it’s so simple. Added bonus: Vodka crust!

Growing up, I didn’t eat a lot of rhubarb.

Maybe there wasn’t a lot of rhubarb in West Texas as that time because fruits and vegetables didn’t fly around the world like they do today.

Perhaps Papa Daddy didn’t like rhubarb. Or it might not have been on Aba’s radar screen. Regardless, I found rhubarb late in life and I fell in love.

My favorite way to enjoy rhubarb is, like most people, in a pie. I love this recipe for Perfect Rhubarb Pie because it’s so simple. Tart, but sweet (like me!). I know the recipe looks long and involved, but that’s the fault of the delicious Vodka Crust. Use a refrigerated pie crust, if you prefer.

I’m going to be taking some time off to pursue some other writing projects. I’ll be posting some of my previous recipes with (much) better images. I’ll be checking my email so please leave comments, suggestions and share my recipes (please!).

Thanks for the fun.


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How To Pick Perfect Rhubarb

June9

How to Pick Perfect Rhubarb

Rhubarb has always reminded me of blushing celery, even though the two are not related.

Celery only comes in one color, but rhubarb has an entire collection of lipstick shades. Besides soft pale pink, rhubarb’s long stalks can range in color from light green to vibrant magenta.

How to Pick Perfect Rhubarb

This springtime vegetable (yes, it’s a veggie, not a fruit) has a make-you-pucker tartness, so it’s usually gussied up with sugar or spices. Most rhubarb-based recipes lean toward the sweeter side. Strawberries pair beautifully with rhubarb. You can sub rhubarb for up to half of the strawberries in many recipes, but you’ll need to bump-up the amount of sweetener.

Rhubarb’s tartness also works with savory dishes. I like to simmer it until very tender, add a touch of sugar and use it as a marinade for pork tenderloin or chicken.

How to Pick Perfect RhubarbIt’s not always necessary, but sometimes I “string” my rhubarb to get rid of particularly thick and tough fibers. I use my vegetable peeler to peel down the length of the stalk (a paring knife works just as well).

Oh, and one good-to-know tip: the stalks of the rhubarb are the only edible part… the leaves are poisonous. They won’t kill you, but they can cause real stomach distress. And even though you’re going to cut them off and throw them away, rhubarb leaves should be green and fresh looking, not wilted or brown.

Rhubarb is in season right this minute. I’ve pulled together a few Rhubarb Rules to consider so you’ll know how to pick perfect rhubarb every time!

How To Pick Perfect Rhubarb


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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mama@mamashighstrung.com.