Rhubarb Beef

Ingredients

2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes

2 tablespoons butter

2 large onions, chopped

1 teaspoon saffron

1 can (10-1/2 ounces) beef broth

1 cup water

1/4 cup lemon juice

1/4 cup chopped fresh parsley

1-1/2 teaspoons dried mint

2 teaspoons salt

1/4 teaspoon pepper

2 to 3 cups sliced fresh or frozen rhubarb

Hot cooked rice

Fresh mint leaves, torn

Directions

In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.

Nutrition Facts

1 cup: 287 calories, 15g fat (6g saturated fat), 104 mg cholesterol, 1072 mg sodium, 8 g carbohydrate (5g sugars, 2g fiber), 30g protein

Taste of Home, Iranian Rhubarb Beef

Cottage Cheese Dessert

Combine ingredients in food processor and blend until really smooth. Keep refrigerated.

Chocolate Peanut Butter

1 1/2 cups cottage cheese (363 g)

1/4 cup raw honey (95 g)

1/4 cup cocoa (22 g)

1/4 c natural peanut butter (80 g)

1 teaspoon vanilla extract

1/2 teaspoon salt (try 1/4 teaspoon next time)

Optional mix-ins:

2 Tablespoons mini chocolate chips

2 Tablespoons chopped peanuts (or try crunchy peanut butter)

Inspired by this ice cream recipe ... I prefer it NOT frozen.

Strawberry Cheesecake

2 cups fresh strawberry

1 1/2 cups cottage cheese (363 g)

1/4 cup honey (95 g)

3 Tablespoons cream cheese

1 teaspoon lemon juice

1 teaspoon vanilla

1/4 teaspoon salt

Inspiration

Vanilla

1 1/2 cups cottage cheese (363 g)

1/4 cup raw honey (95 g)

1 teaspoon vanilla extract

1/2 teaspoon salt (try 1/4 teaspoon next time)

Maybe try Salted Caramel Banana