Green Pea, Avocado and Radish Sandwiches

May 17, 2012 in Vegan Recipes

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Green Pea and Radish Sandwiches

I used to hate radishes. But in the last few years I have grown to like their peppery crunchy taste.

Did you know you can roast radishes? And have you tried black radishes? How about instant radish pickles? Or radish leaf pesto?  So many ways to eat these roots of a mustard plant!

One of my favorite discoveries is thin radish slices on sandwiches. This bright fresh combo – avocado, green peas and radishes is my new favorite sandwich. Just a little bite of springtime bliss. I have made this at least a dozen times in the last few months. And I’m not tired of it yet.

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Mother’s Day Giveaway

May 13, 2012 in Contests and Carnivals and Roundups

Adoptive mother Faith, adoptee Anne, and birthmom Donna. (This is before the time digital cameras become commonplace; forgive the scratchy authenticity.)

 

Mother’s Day, as you might imagine, is a pretty big deal around here.  First, because the very heart of this blog is the family connections we nurture through food; and second, speaking for myself, is because I am doubly blessed to have had TWO mothers who are loving, generous and generally amazing people.  And of course, I became a mother myself  just four years ago.

Can you guess how we’re celebrating? Let us give you a subtle hint:

90th Anniversary KitchenAid Mixer
Oh Yes. This baby could be yours.

That’s right. Once again, we’re doing a fabulous giveaway. Starting now, winner to be announced on Monday May 28! We’re going all out with a number of ways you can enter. Just click through HERE  to be dazzled by the prize you can win (I’m sure you haven’t guessed it yet). You’ll just have to promise us one thing if you win: use it to make a recipe from your family and share it here with us!

For a couple of years now, we have been sharing our mother-daughter stories and family recipes. Now, It’s your turn. We want to hear from you about how you learned to cook from your Mom. About how your Mom inspired you. About how you as a Mom cook for your family. About your favorite Mom food tips. About any other Mom figure in your life who nourished you. You can leave one comment every day with a “Mom” theme -  click through on the link above to see other ways to enter to win!

HAPPY MOTHER’S DAY!

- Anne & Donna

Mother’s Day Brunch Ideas – Simple but Stunning Recipes to Make Mom’s Day

May 10, 2012 in Holidays

Square Shrimp Avocado Salad

Shrimp Topped Avocado Salad

“When people cook for you, they tell you they value you. They are saying that your relationship is important, and that changes everything.”

So true, so very true. I tore this quote out of a magazine a few years back and taped it on the inside of the cupboard door to my baking cupboard. It was attributed to “anonymous,” though I wish I knew the author so I could thank them.

We salute all those who cook with love for others. And especially Moms today. Moms who chase toddlers while cooking up a stir fry. Moms who let kids roll out the pie dough even though it would be quicker to roll themselves. Moms who share cherished heirloom recipes for Sunday dinners.

And we suggest to all you kids and Dads out there – cook up something for Mom this weekend! No matter how burnt the toast, or gooey the pancake – Mom will love it!

So here we share a few spectacular yet easy recipes to make Mom smile. Like this avocado salad. Grilled Shrimp and Avocado Salad is so “cheffy,” but is really simple to make. Just toss avocado and veggies in a vinaigrette and plate it using a ring mold. (NOTE TO DADS: you can use an empty tuna can with top and bottom cut out.) Then top with shrimp. Cinchy.

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Berry Parfaits with Pound Cake Croutons

Five Ingredient Berry Parfaits are so simple and pretty. Just spoon in berries, purchased pound cake cubes, Greek yoghurt and grate a little zest on top. Easy enough for home chefs of all ages!

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Julia Child's Cheese Tarts - Simplified

Does Mom love Julia Child recipes? Make her these easy and elegant Cheese Tarts that were a favorite of Julia Child and she’ll swoon with happiness! If you use purchased pie crust – the recipe becomes a five ingredient snap to throw together!

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Simple Baked Egg Tarts

Just purchase some pie crust and press into muffin cups or tart shells – add a few more ingredients, crack an egg on top and – beautiful little Baked Egg Tarts to treat mom with!

But, if all else fails, just have a ton of fun making the classic Burnt Toast Breakfast for Mom. You know she’ll say she loves it anyway.

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Happy Mother’s Day from Donna and Anne!

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Lemon Thyme Olive Oil Cupcakes in Parchment Paper Cups

May 7, 2012 in Desserts

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Lemon Thyme Olive Oil Cupcakes in Pretty Parchment Paper Cups

I love to make things that look “cheffy,” but really are very easy.

Take these cupcakes, for example. The flavor combo of lemon, thyme and olive oil (sounds like the ingredient list for a pasta sauce, doesn’t it?)  is so sophisticated and bright – they just scream “Spring is here!” to me. And, these ingredients are surprisingly tasty in sweet – not just savory – recipes!

The parchment paper idea is from a bakery I went to recently. The cupcakes all looked so pretty in their rows with the parchment paper like a crown above each little cake.

Here’s how to make the pretty paper cups: cut the parchment paper into 6 to 7 inch squares, depending on how much paper you like to see above the cupcakes. Using a glass that is about the same size as the muffin cups, turn the glass over and place the center of the paper square on top of the glass. Now fold the paper down over the glass. Lightly spray 12 muffin tins with vegetable oil. Press the paper into the cups. Scoop in the batter with an ice-cream scoop for a mess-free look.

The cupcakes themselves are so bright and tangy – and with a cream cheese frosting – just spring perfection in your mouth. And – so pretty on a platter for a spring brunch or luncheon for The Girls!

Happy Spring to All!

– posted by Donna

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Celebrate Cinco de Mayo with Corn Pudding in Poblano Cups ~ !Salud!

May 3, 2012 in Vegetarian Entrees

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Corn Pudding in Poblano Cups

Southern Cooking meets Southwest – a great way to Celebrate Cinco de Mayo. Ok, it’s an American holiday, not even celebrated in Mexico. I know because I lived in Guadalajara for a summer as a college student. I arrived on the first of May and was looking forward to a celebration like our Fourth of July. ?Que es Cinco de Mayo?” they asked – “What is Cinco de Mayo?” Their Independence Day is September 16. Oh Well. We Americans still have an excuse to eat guacamole by quart and drink margaritas by the gallon!

I decided to fill roasted poblanos with a creamy corn pudding. Poblanos are such a delicious pepper – fruity and not too hot. And corn pudding is one of my favorite comfort food sides. It is a uniquely American dish from the South, a.k.a. Hoppy Glop, a.k.a. Corn Mash, a.k.a. Country pudding.

So celebrate with these pretty poblano cups this year. Ok, and guacamole and margaritas if you must.

– posted by Donna

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Maple Bacon Coconut Milk Ice Cream: Extreme Dairy-Free Decadence

April 27, 2012 in Desserts, Gluten Free, Uncategorized

Maple Bacon Coconut Milk Ice Cream

I remember the first time I heard of bacon ice cream. It was in the second season of Iron Chef America, and this was a completely shocking thing in 2005. Intriguing, yes, but definitely not at all trendy or chic. Even Alton Brown himself seemed wowed by Cat Cora’s creation. I thought it sounded downright bizarre – I had been a vegetarian for so long by this time I was starting to eat a little bit of fish and the occasional chicken dish, but bacon? So far off my radar I actually thought it sounded kind of gross, and surely bacon ICE CREAM was purely made for shock value –  the Howard Stern of dessertstuffs.

In the intervening years, bacon has been having a bit of a renaissance, including other sweet applications. Turns out it pairs really well with sweetness, especially maple (think maple syrup dripping off your pancakes onto the side of bacon beside it). I got to try the ice cream itself at Michael Symon’s restaurant Lola, and was deeply impressed. A few years later, I myself made a cranberry bacon brittle after being inspired by Michael Ruhlman at the 2010 BlogHer Food conference. And now I live in a city that arguably has the biggest bacon fetish of any municipality: Portland, Oregon: The maple bacon donut is one of the most popular items at Voodoo Doughnut, to name only the most famous example.

But I’ve recently been avoiding dairy as much as I can. Ice cream is my dessert of choice, for sure, so you’d think I’d be feeling deprived. But thanks to the advent of coconut milk ice cream, gone are the days where soy and rice milk versions were the only alternatives. If you’ve never tried it, you absolutely must. As delectable as Coconut Bliss and So Delicious brands (among others) are, though, I doubt they’ll be coming out with a bacon version.

As soon as I had the idea, I couldn’t get it out of my head. I had to try and synthesize the two: the ultimate in sweet-meets-savory delight of maple and bacon plus the  creamy, dairy-free deliciousness of coconut milk ice cream. Read the rest of this entry →

Spring Veggie Gallette Recipe – Welcome Spring!

April 26, 2012 in Vegetarian Entrees

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Spring Vegetable Gallette

I get positively giddy when spring comes. I giggle to myself when I think it is snowing outside, but it is really spring blossoms blowing off the trees. HAAAAAAAAAAAA-LE-LU-YAAAAAAAAAAAAAAAA! Winter is over!!!

So, not surprisingly, my shopping cart and I do a Spring Veggie dance when spring comes. Peas! Asparagus! Radishes! I love all you darlings!

I was going to make a quiche, but these galletees and so amazingly simple and you don’t dilute the veggie-ness with custard. And, there is the easiness. Just roast the veggies, roll out a pie crust (store-bought makes this a week-night go-to meal) and scatter some cheese and veggies on top. That’s it. Really.

Happy Spring, Everyone!

– posted by Donna

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Strawberry Lemon Zest Mousse Recipe – a Spring Dessert with a Flavor Punch

April 23, 2012 in Desserts

Strawberry Lemon Zest Mousse

Strawberry Lemon Zest Mousse in Pretty Lemon Cups

Strawberries and lemons are a match made in heaven. I discovered this a few years ago when I added lemon zest to my annual batch of strawberry freezer jam. My annual jam went from good to Oh-My-Gosh Delicious!

When we lived in Oregon and my kids were little I would load them all in the mini van in the spring- if the weather was nice – and we would head out to a U-pick strawberry patch. Oh how I miss those days! I don’t think the strawberry growers made much money on us, because the Kelly kids can eat their weight in strawberries, let me tell you. Dirt and all, right off the plant – it was pick one, eat three!

Lemon really brightens and wakes up strawberry flavor. And now that we are approaching strawberry season, I am looking forward to making all my strawberry dishes with a little lemon zest for zing.

Take this strawberry mousse recipe, for example. Sure, it’s good with just a creamy strawberry flavor. But, hey. When you add zest, it really makes this recipe sing!

If you’re serving dessert to a VIP in your life, scoop our some lemon halves and serve it that way. Easy + Flavorful + Pretty = instant Dessert Diva status, I promise!

Happy Spring Meatless Monday, All!

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Pineapple Upside Down Banana Pancakes – A Retro Classic in Vegan Breakfast Form!

April 16, 2012 in Vegan Recipes

Remember Pineapple Upside Down cake? Oooey-gooey brown sugar and pineapple rings that top a yellow cake. My Grandma used to make this as a very special treat – and she added pecans that she grew in her backyard (and I sometimes got to help pick!). Thank you, Alta if you’re reading this blog from Heaven!

So, I saw this idea in Bon Appetit this month, and it just screamed “MAKE ME!”

Their recipe really didn’t work for me – too much brown sugar in the skillet that burned before I could get the pineapple and the pancake cooked. So. Plan B.

I made a sugarless vegan version – a banana holds the pancake together, and is a perfect flavor match with pineapple! And I cooked the pineapple rings with just a little oil in the skillet, and no sugar. Perfection!

These are great if you’re having company for breakfast and don’t want to make just “plain” pancakes. Make sure it is someone old enough to understand Pineapple Upside Down Cakes. Or get out your Grandma’s recipe and show them.

Either way, it will be a breakfast to remember!

– posted by Donna

Breakfast Salad with Toast Croutons and O J Vinaigrette (Oh Yes! and Leftover Hard Boiled Eggs)

April 9, 2012 in Vegetarian Entrees

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Breakfast Salad with O J Vinaigrette and Toast Croutons

What to do with that abundance of hard boiled eggs? Never fear, food fans ~ we here at Apron Strings have a solution: breakfast salad. Yes, you read that right. Salad. For breakfast.

I’m not entirely sure why salads have never caught on for breakfast. They are a nice way to start the day off on the right foot food wise: light, refreshing, leafy greens and veggies with some sliced eggs and a few toast croutons and some OJ vinaigrette.

Eat this to start your day and who knows what you can accomplish. Can world peace be far behind?

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