Rhubarb will be ready soon and chives are already tall
and lush in my garden. Thought I'd share some spring
recipes I found in Weight Watchers.
Rosy Rhubarb Sauce
In medium saucepan, bring just to a boil 4 stalks
chopped fresh rhubarb (2 C), 1/2 C orange juice and 2
Tbsp honey. Reduce the heat and simmer, covered, until
rhubarb is tender (about 10 mins). Stir in 1/4 tsp
grated orange zest and cool. Makes 1 1/2 C.
Spoon over nonfat yogurt or serve with grilled
chicken.
Chives
Stalks & flowers edible; toss flowers into your salad;
add chopped chives to soups or dips.
Mini-Chive Biscuits
Preheat oven to 425 degrees.
Line large baking sheet with parchment paper.
Put 2 C all-prupose flour, 2 tsp baking powder, 1 tsp
sugar, 1/2 tsp baking soda and 1/4 tsp salt in a food
processor and pulse until blended.
Add 1/4 C light stick butter, cut up. Pulse to form
coarse crumbs.
Add 1 C low fat buttermilk and 3 Tbsp sliced fresh
chives; pulse just until blended.
Drop dough by teaspoonfuls onto the baking sheet to
make a total of 24 biscuits.
Bake until golden, about 18-20 mins.
|
