New Website

Well folks, I finally did it. I set up my own website. I am in the process of moving all my posts over to it and am writing new posts only on the website...

come on over and visit anytime at

UrbanRebelChef's new home

twitter recipe sites

Ok folks...I'm lovin this twitter thang...as I mentioned in my last blog, I found Whole Foods here and now I have found Starbucks...life is good with a coffee lol. I was checking out profiles and I found this other member driven recipe site...heading there now to check it out. Check it out too and let me know what you think k?

Recipe4living

Whole food Recipes

Well...will wonders never cease! After being bugged forever by friends, I finally joined Facebook...this is my Facebook page (feel free to add me as a friend, just leave me a note that you linked through here). It's a slippery slope my friends...I now am on Twitter, Tumblr, Stumbleupon, Linkedin, inSocialmedia, FriendFeed, MrsBlogInternational... hmmm am I missing any???? You get the point eh? I'm working on linking them all now so I can keep up with them all.

Anyway, the point to this whole ramble is that I found this great recipe site. I am a big fan of WholeFoods... We have one here in Toronto. I go to it all the time.!!! So I am checking out sites on Twitter and found WholeFoods in Austin. They have a cool recipe site! Check it out

Rhubarb Crumble

This is one of my mum's recipes that as a family, we have enjoyed and passed around. It's a classic.



Rhubarb Crumble

1/2 cup walnuts
1 cup flour + 3 tbsp
1/2 cup rolled oats
1/3 cup packed light brown sugar
1/2 tsp cinnamon
pinch salt
1/2 cup butter (room temp)
2 lbs. rhubarb (about 6 cups)
3/4 - 1 cup white sugar

Preheat oven to 350 degree F. Toast walnuts on baking pan until lightly browned. Let cool then chop.

Combine 1 cup flour, oats, brown sugar and cinnamon and mix well. Work quickly with hands or pastry blender, add butter and mix until mixture is crumbly. Stir in chopped walnuts. Set aside.

Put rhubarb in a large bowl. Add white sugarand the remaining flour (3 tbsp). Toss until rhubarb is well coated. Spread rhubarb evenly in a 12" baking dish. Sprinkle topping over rhubarb and bake until rhubarb is bubbly and tender (about 45 minutes)

Kitchen Aid Immersion Blender

Ok so it has taken me a bit to blog about this...and I have to tell you this is probably THE most used kitchen gadget I have. It's the KitchenAid KHB300 Hand Blender. I love it because all the parts of the blender that immerse in liquids are stainless steel, so easy to clean and NOT plastic...I am trying to remove as much plastics from my life as possible...the handle is plastic but not any of the part that goes into the food that you want to blend. The other thing I like is that the handle (which houses all the electrical parts) detaches from the immersion part so no electrical parts need be near the water during cleanup. Mine came with some attachments like a whisk (I'm not a big fan of it) and a chopper attachment. The chopper attachment is not a bad product...works well for small chopping jobs and cleans up very easily. I have a regular blender that can even crush ice but for most jobs, I prefer this. Think about it...you have made a soup..you need to blend it to make it smooth...do you want to a) lift a heavy pot full of hot liquid and pour part at a time into a regular blender...blend it and make sure it isn't so full that it squirts out and scalds you, then pout it out into another pot then repeat...OR b) take a blender to the pot and blend it smooth in the pot on the stove???? It's a no-brainer for me...how about you? This one pictured below is the one I have and I highly recommend it! (this one is even the same colour as mine)