'Tis the Season For Strawberry Rhubarb Cobbler

This is actually adapted from a pie recipe I've made dozens of times. I was craving this pie but couldn't bring myself to buy white sugar or white flour and have them sitting in my cupboard. I haven't had either for months now. You could certainly make the crust for a one crust pie (see "pastries" within this blog) and put a crust under this. I was just too lazy tonight for that.

4 cups chopped rhubarb
4 cups sliced strawberries (1 lb package)
1/3 cup sucanat
1/3 cup honey
1/4 cup flour
1/4 cup water

1/2 cup butter
1/2 cup sucanat
1 cup whole wheat flour

Mix rhubarb, sucanat, honey, and flour. Stir until flour is distributed throughout. Add water. Bring to a boil, stirring often. Remove from heat when liquid is thick and bubbly. Stir strawberries into the hot mixture. Pour into deep dish pie plate or 2 qt casserole dish.

In a food processor, pulse together butter, sucanat, and flour until crumbly. Pour over fruit mixture and spread around. Bake at 375 for 45 minutes. Serve with vanilla ice cream.

Tomato Cream Shrimp Linguine, a fast gourmet dinner

7 oz whole grain linguine
2 T butter
½ cup chopped onion
1 tsp minced garlic
¼ cup whole wheat flour
2 cups milk
14 oz can diced tomatoes
1 tsp salt
¼ tsp pepper
1 lb raw, peeled, deveined shrimp

Boil pasta in salted water. Saute onion and garlic in butter. Add flour and stir. Add milk and tomatoes. Stir until thick. Do not boil. Add salt and pepper. Add shrimp and cover. Steam shrimp until they are pink throughout.

Peanut Butter Bars: and how I adapted the recipe

(click on image to enlarge)

The original recipe (notice the naughty brown sugar, white sugar, and white flour)

1/2 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
1 tsp vanilla
2 eggs
1 tsp soda
½ tsp salt
2 cups flour
2 cups oats

With my modifications. Sugars are replaced, flour is replaced. I also opted to use all-natural chunky peanut butter in mine. These are LOVED by all my family and no one is missing the processed ingredients at all:

1/2 cup butter
1 cup sucanat
1/2 cup honey
1 cup peanut butter
1 tsp vanilla
2 eggs
1 tsp soda
½ tsp salt
2 cups whole wheat flour
2 cups oats

Preheat oven to 325. Beat the first 6 ingredients together. Stir remaining ingredients together and add to the rest. Drop blogs of dough all over a greased lipped cookie sheet and press out using greased hands or rubber spatula. Bake for 15 minutes.

The original recipe also suggested frosting these with chocolate frosting. Instead, I made up the chocolate sauce below. I found this concoction here:
http://thefrugallyrichlife.wordpress.com/2010/03/16/homemade-reeses-peanut-butter-cups-refined-sugar-free/

1/4 cup melted coconut oil
1/4 cup honey
1/2 cup cocoa powder
1 tsp vanilla

I put the ingredients in a squeeze bottle, microwaved them, and shook the bottle. It was a perfect topping and so easy to drizzle on the top.