Yummy rhubarb pie I made by piecing together various other recipes, with help from my mom.

• 2 pie crusts (1 box of the roll out kind, or make your own)
• ~5 sticks of rhubarb (enough for about 4 cups)
• 1.5 cups sugar
• 6 tbs all purpose flour
• 1 tbs butter

1. Chop the rhubarb into 1/2 inch pieces.
2. Mix the sugar and flour together, and then mix it with the rhubarb.
3. Roll out the pie crust into a pie pan (9.5 inch, glass works best)
4. Add the rhubarb mix into the pan.
5. Dot butter all over the top.
6. Roll out the other pie crust over the top, fold the edges under the bottom crust so it doesn’t leak all over.
7. Cut vents in the top crust. I like to sprinkle sugar on the top too.
8. Cook at 450 degrees F for 15 minutes, then 350 degrees F for about a half hour, or until crust is golden brown and rhubarb is tender.

Tags: pie, rhubarb, Vegetarian

Long day?  Want something refreshing yet filling?  Yeah, I thought so.  This is one of my favorite recipes for just such a moment.  Its fast, easy, and pretty good.  It fills you up, but doesn’t leave you feeling bloated and heavy.  So go wash your hands, we’re getting ready to cook.

ingredients (per person):
Capellini pasta
1 lemon
2 roma tomatoes
1 clove garlic
1 T butter
2 T olive oil
salt
pepper

Start by boiling the pasta.  While that’s going, place a skillet over low heat and add the butter and olive oil.  Next, give the tomatoes a rough chop and mince the garlic.  Cut each lemon in half then cut each half into paper thin rounds.  You can either leave the rind on or take it off.  I prefer to leave it on and just not eat the lemon.  There’s plenty of flavor from the lemon in the dish, and I don’t find eating the fruit necessary.  However, if you want to eat it, then peel the lemon before you slice it.  Try to save the peel though and add it to the skillet while cooking.  Just remember not to eat it.

Once the pasta is ready, strain it, rinse it and toss it into the warm skillet and raise the heat to medium-high.  Stir it around a bit to get the oil mixed in and add the lemon,  garlic, tomatoes, salt and pepper.  Cook for 3-4 minutes tossing nearly constantly.  Once its all nice and hot and mixed thoroughly, plate it then top with a few turns of fresh cracked pepper and some fresh basil.  As I said before, this is a filling dish, but fear not.  Put the leftovers in some tupperware and take it to work tomorrow, its good cold too.

Enjoy,
-E

Tags: easy, lemon, Pasta, tomatoes, Vegetarian