What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
Ask anyone to describe a marriage made in heaven and they'll tell you about strawberries and rhubarb. The secret to a good crisp is the crumble that goes on top. To make my healthier version of this classic I use Splenda Brown Sugar Blend in place standard brown sugar. I use whole wheat flour in place of beached white. The result is the same delicious desert but with fewer calories and more fiber. That sounds like a winner to me.
This crisp is so easy. In summer I have rhubarb growing in my own backyard but I always keep a bag of frozen rhubarb on hand for the middle of winter. Using fresh strawberries will give you the best results but in pinch, frozen will do.
Ingredients...
For fruit...
- 2 cups sliced fresh strawberries
- 3 cups chopped rhubarb
- 3/4 cup Splenda sugar substitute
- 1/4 cup whole wheat flour
For Crumble Topping...- 1/4 cup margarine (use a healthier variety)
- 1/4 cup Splenda Brown Sugar Blend
- 1/4 cup whole wheat flour
- 1/2 cup rolled oats (not instant)
Here's how you do it...
The fruit...
- Preheat oven to 400F
- In a large bowl gently mix the rhubarb, sliced strawberries, 3/4 Cup Splenda Sugar Substitute, and 1/4 cup whole wheat flour
- Pour into a 9x9" baking dish or deep pie plate.
The Topping...- In a medium sized bowl cream together the margarine with 1/4 cup Splenda Brown Sugar Blend.
- Cut in the 1/4 cup whole wheat flour and 1/2 cup rolled oats. (If you don't have a pastry cutter use a large fork) Continue until a well blended crumble has formed.
- Sprinkle over the fruit mixture.
- Bake 35-40 minutes
Allow to cool some before serving.
Serving suggestions...- serve warm with fat free vanilla ice cream
- serve warm without ice cream
Hint: If you're worried about gooey drippings, place a cookie sheet under the baking dish.
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2 comments:
Thanks so much. I've never worked with rhubarb, and this came out wonderfully!
Thanks so much, I've never worked with rhubarb before, and this came out great.
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