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A post to make you think I posted but it's just a recipe

I made this last Sunday and it is delicious! Serve it with some vanilla ice cream, please, don't skimp. (Password is "strawberries")

Rhubarb-Strawberry Crumble

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup flaked sweetened coconut
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into small pieces
6 cups (1/2-inch-thick) slices rhubarb (about 1 1/2 pounds)
2/3 cup granulated sugar
2 tablespoons cornstarch
Cooking spray/Oil
1/4 cup strawberry jam

Preheat oven to 375 degrees (approx. 180 C).
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375 degrees for 40 minutes or until browned and bubbly.

Yield: 9 servings

Posted at 02:47 PM on May 04, 2004

Caring and sharing and caring and...

Due to conflicting schedules we celebrated Christmas this weekend with Lincoln's family (one down, two to go) and it was one of the best I've had, I have to admit. Unlike last year I could enjoy a good meal with no ill before-, during-, nor after-effects. Out of the three things I made, the following side dish seemed to gather the best reviews, so I'm sharing it with you.

It's a recipe from Cooking Light magazine, which you can find here. (pssst.. password is: holidays). Don't be fooled, "light" does not mean flavorless in this case. I love that magazine, although I must've missed the purpose of its title, since I've been known to regularly replace fat-free ingredients with fat-full ones and also doubling portions. :) Anyway, for this one I doubled the vinaigrette amounts - and it was well worth it (ok, I also served at least 2 lbs of green beans, so there)!

Green Beans and Red Onion with Warm Mustard Vinaigrette

The simple vinaigrette is briefly warmed to bring out the mustard's hot bite. You can also heat the dressing in a microwave-safe bowl at HIGH for 1 minute.

1 1/2 pounds green beans, trimmed
1 cup vertically sliced red onion
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl.
Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.

Yield: 6 servings (serving size: 1 cup)

Posted at 04:38 PM on December 21, 2003 | Comments (1)

Yes...still pregnant

Today is my 1st due date (doctor's estimate) - and, well, nothing. Absolutely nothing is happening. I'm getting more and more tired and the belly is heavier and heavier. I am passing the day with being busy, anxious, bored and tired.
If you want to help, you can... email (or call) me and tell me about your exciting life. Or you can come bring me some brownies. You could've also recorded the 3rd season of Six Feet Under and bring it to me to watch on tape. I would love you for that. Or a bunch of "Trading Spaces" episodes. For that, I'd make YOU brownies!
With little to do I am helplessly condemned to local daytime tv - and if you've ever had the opportunity to be sick or something like that, that made you stay at home in front of the tv during those hours - you KNOW what I'm talking about. What trash.

Anyway, since I'm nice and it's blueberry time, I'll give you this recipe that's the best of its kind that I've found so far. (For the Europeans: Use a standard yogurt-cup for the "cup" or a standard-sized coffee mug)

Blueberry Cream Muffins

Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes.
Ready in: approx. 30 Minutes.
Makes 2 dozen (24 servings).

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2 In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3 Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4 Bake in preheated oven for 25-30 minutes. (Until toothpick comes out clean)


Printed from Allrecipes www.allrecipes.com

Posted at 01:09 PM on July 18, 2003 | Comments (2)