Strawberry-Rhubarb Pie

A sure sign that summer is close at hand is the appearance of rhubarb. My mom made a strawberry-rhubarb pie that was so good over Memorial weekend that I had to make one at home only days later. The Domata flour makes an unbelievably light and flakey crust that doesn't get too dark. This pie is best when served warm with homemade ice cream but is still fabulous when eaten cold, straight out of the dish.

Strawberry-Rhubarb Pie

1-2 cups sliced, fresh strawberries

3 cup rhubarb, cut in 1/4-1/2 inch pieces

1 1/2 cups sugar

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

3 tablespoons tapioca flour

1 double pie crust (recipe below)

Mix to coat fruit. Let stand 20 minutes. Line pie plate with half of rolled pie crust. Fill with fruit mixture. Dot with 1 tablespoon unsalted butter. Cover with second half of rolled pie crust and seal (pinching edges together). Cut slits into top crust and bake at 400º for 35-40 minutes.

9 Inch Double Pie Crust

2 cups Domata All Purpose Flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4-5 tablespoons cold water

10 Inch Double Pie Crust

2 2/3 cups Domata All Purpose Flour

1 teaspoon salt

1 cup shortening

7-8 tablespoons cold water

Mix Domata flour and salt together. Cut in shortening until pieces are the size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened. Divide pastry in half and shape into two rounds. Roll one round out between two pieces of plastic wrap and line pie plate. Roll second round out and place over filled pie. Seal edges together by pinching into V shape.

1,000 Gluten-Free Recipes

With more and more gluten-free cookbooks on the market it might be hard to know where to start. Now, that question has been answered. Carol Fenster has written a comprehensive gluten-free cookbook that will keep your table filled with scrumptious gluten-free cuisine. From muffins, yeast breads and desserts to main dishes of every variety you will find them all in 1,000 Gluten-Free Recipes. 

My family already has favorites like Roasted Red Pepper Soup with Savory Biscotti Sticks or Shrimp Vindaloo. We pretended we were in the French Quarter when we fried up Beignets and the Nebraska Runzas were delicious! 

With such an abundance of recipes, converting old recipes can become a thing of the past - Carol's already done the work for you! Whether you are looking for a special holiday dish or planning daily meals you will find what you need. To learn more about Carol Fenster and her books visit her web site Savory Palate, Inc. and follow her blog at Eat Free, Live Free.

Basil, Cilantro and Parsley, Oh My!

I get enormous pleasure when I see all my little herb seedlings growing. They couldn't have been easier this year with this greenhouse kit (purchased at Lowe's for $6.97). 

Last year I started seeds in egg cartons which might have been environmentally friendly, but were messy and hard to move. This greenhouse didn't even need more water until the lid was finally removed and they were ready to be transplanted into bigger containers. I have cilantro, Italian parsley, thyme, rosemary, basil and dill. There were plenty of seeds left to start a second batch later this summer. If I actually accomplish this I could have herbs through the winter. 

I love to cook with fresh herbs and am already thinking about the basil pesto and marinades that will be made with these plants. What do you like to do with herbs?

Chocolate Peanut Butter Chip Cookies

Needing cookies for lunches I scoured the cupboard to see what I had to make. Discovering a bag of Reese's Peanut Butter Chips I adapted the recipe on the back to be GF and made these. They are soft and chewy and a welcome change from our standard chocolate chip cookie.

Chocolate Peanut Butter Chip Cookies

1 1/4 cups (2 1/2 sticks) butter, softened

2 cups sugar

2 eggs

2 teaspoons vanilla

2 cups GF flour mix (I used Rebecca Reilly's Brown Rice Mix*)

3/4 cup Hershey's Cocoa

1 1/2 teaspoon baking soda

1 teaspoon xanthan gum

1/2 teaspoon salt

1 2/3 cups (10 oz. pkg.) peanut butter chips

Beat butter and sugar in a large bowl with mixer until fluffy. Add eggs and vanilla; beat well. In a separate bowl whisk together GF flour , cocoa, baking soda, xanthan gum and salt. Gradually add dry mixture to wet, beating well. Stir in peanut butter chips.

Refrigerate one hour.

Heat oven to 350º. Use cookie scoop to drop rounded teaspoons of dough onto an ungreased cookie sheet. Bake 8 to 9 minutes. Cool slightly; remove from cookie sheet to wire rack.

**Rebecca Reilly Brown Rice Flour Mix**

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

Store in airtight container in the refrigerator.