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.

GREEN PEA, AVOCADO AND RADISH SANDWICH

1 cup frozen thawed peas
1 ripe Haas avocado
1 tablespoon lime juice
1/2 teaspoon cayenne pepper sauce
Salt and pepper to taste
8 large radishes, thinly sliced
8 slices whole grain bread

Process in food processor the peas, avocados, lime juice, cayenne pepper sauce and salt and pepper.

Layer on bread slices the pea mixture and radishes. Cut into triangles and serve.

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:

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

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.

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!

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!

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.

Happy Mother’s Day from Donna and Anne!

Check out these other Mother’s Day Posts:

Moms Love Brunch, Shutter Bean
Five Mother’s Day Treats, Real Mom Kitchen
Mother’s Day Recipes and Thoughts, Cookin Canuck
Lemon Meringue Mother’s Day Cake, Zoe Bakes
Strawberry Parfaits for Mother’s Day, Weelicious
Gifts for Mom, Family Fresh Cooking

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

LEMON THYME OLIVE OIL CUPCAKES in Parchment Paper Cups

Makes 12 cupcakes.

Preheat oven to 375 degrees.

2 cups all purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
2/3 cup extra virgin olive oil
1 tablespoon lemon zest
3 large eggs
1/2 cup lemon juice
2 tablespoons minced fresh thyme

Preheat oven to 375 degrees.

Sift together the flour, baking powder, and salt into a large bowl.

In a mixing bowl, combine sugar and lemon zest. Add olive oil and mix on high speed until completely combined (preferably with the whisk attachment).

Beat in the eggs, one at a time, beating well after each addition.

Add 1/3 of the flour mixture and mix on slow speed. Add half of the lemon juice and continue mixing. Add another 1/3 of the flour mixture, followed by the rest of the lemon juice and the remaining flour mixture and beat until combined between each addition. Stir in the thyme.

Fill cupcake liners 3/4 full.

Bake for 20 minutes or until set in centers.

Frost with cream cheese frosting of choice. And sprinkle with thyme leaves for garnish.

Other fabulous lemon cupcakes out there:

 Lemon Curd Cupcakes, Sugar CRafter
Lemon Raspberry Cupcakes, My Baking Addiction
Lemon BUttermilk Cupcakes, Love and Olive Oil

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

 CORN PUDDING IN POBLANO CUPS

3 poblano peppers, halved lengthwise and seeds and pulp removed
A little canola oil spray
1 large shallot, minced
2 cloves garlic, minced
2 cups fresh or frozen thawed corn kernels
2 tablespoons butter
2 tablespoons cornstarch
2/3 cup cream
1 teaspoon each salt and sugar
1 dash cayenne pepper sauce
1 cup milk
4 eggs, beaten with a fork
Preheat oven to 350 degrees.

Place poblano pepper halves on a baking sheet, cut sides up. Lightly spray with oil. Roast for 30 minutes.

While peppers are roasting, heat a skillet to medium high heat. Saute shallot in butter until softened, about 2 minutes. Add garlic and cook another minute.

Place corn kernels in a food processor and pulse until in small chunks. Do not puree. Add corn chunks and cornstarch to skillet and saute until softened, about 2 or 3 minutes. Add in cream and salt and sugar. Cook for another 5 minutes, until liquid is reduced in half.

Remove corn to a bowl and add in milk. Add in eggs.

Spoon corn mixture into poblano cups and bake for 20 to 30 minutes, until mixture is set in center.

Broil for a minute or two at top of oven until lightly browned.

Serve immediately.

Check out other stuffed pepper masterpieces:

Italian Sausage Stuffed Peppers, Kalyn’s Kitchen
Orzo Stuffed Peppers, Two Peas and Their Pod
Stuffed Sweet Mini Peppers, Sarah’s Cucina Bella
Chicken and Cream Cheese Stuffed Peppers, Buns in my Oven
Columbian Stuffed Peppers, My Columbian Recipes
Mexican Stuffed Peppers, Branny Boils Over

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.

COCONUT MILK ICE CREAM WITH MAPLE AND BACON

1/2 pound bacon (yielding about 1/2 cup cooked bacon when crumbled)
4 egg yolks
1 can (14 ounces) regular coconut milk
1 tablespoon vanilla extract
1/2 cup pure maple syrup
1/4 cup maple sugar or light brown sugar
1/4 teaspoon kosher salt

To start, make sure the bowl of your ice cream maker is frozen and ready to roll.

Fry bacon in a large skillet over medium heat for about 15 minutes, turning frequently, until crisp and brown. Let cool on paper towels, then chop/crumble into bits. This should be approximately half a cup or so. Whisk egg yolks together in a small bowl and set aside.

Heat water in a small saucepan and set a metal bowl on top (or just use a double boiler set if you’re so equipped); make sure the water doesn’t  touch the bottom of the bowl. Add coconut milk and whisk until smooth as it heats up (heat to hot but not boiling). Once it’s hot, add about 1/4 cup  of the coconut milk to the egg yolks and whisk vigorously, then add another 1/4 cup or two, whisking to incorporate the coconut milk thoroughly each time. The slow introduction of the milk (the technique known as tempering) is to prevent the eggs from overcooking or scrambling.

Once you’ve transferred about half the coconut milk into the egg mix, pour it all back into the metal bowl and whisk continuously for another 5-10 minutes, until custard starts to thicken. It won’t be as thick as, say, a pudding, but you’ll definitely notice it gradually becoming more substantial.

Remove from heat and add in the vanilla, syrup, sugar if using (you could also use only 3/4 cup maple syrup), salt and bacon bits. Transfer to the fridge and let it cool before you add it to your ice cream maker; maybe an hour or so.

From there, you’re following whatever the manufacturer’s instructions on your home machine advise. For the Cuisinart I was borrowing while my Kitchen Aid languishes in storage (thanks, Kimberly of Blues City Biscuits), I churned it for 30 minutes and then froze it for several hours.

– posted by Anne

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

SPRING VEGGIE GALLETTES

1 bunch asparagus
1 bunch green onions
5 or 6 radishes
A little vegetable oil spray
2 pie crusts for a 9 inch pie
2/3 cup grated Parmesan Cheese
1 egg, whisked with 1 tablespoon of water
2 ounces feta cheese

Preheat oven to 400 degrees.

Cut tough ends off asparagus and then cut into 2 inch pieces. Microwave for 60 to 90seconds, until slightly softened. Cut green onions into 2 inch pieces. Cut radishes into 1/4 inch thick slices, then cut in half circles.

Spread pie crust on a baking sheet that has been lightly sprayed with oil. Spread half of Parmesan in the center of pie crust, leaving about 2 inches around edge bare.Spoon all the veggies over Parmesan. Fold up crust around edges, bringing up about 2 inches, meeting the veggies. Brush the crust with egg wash.

Repeat process for other pie crust.

Bake at top of oven for about 30 minutes, until lightly browned.

Sprinkle feta crumbles on top of veggies. Serve in wedges.

Serve warm.

Other bloggers spring veggie adventures:
Spring Vegetable Meyer Lemon Risotto, Poor Girl Eats Well
Spring Vegetable Soup, One Perfect Bite
Black Rice and Spring Vegetable Pilaf, Healthy Green Kitchen
Spring Vegetable Orzo Salad, Food for my Family
Spring Vegetable Pesto Pasta, Suburban Spoon
Saffron Risotto with Spring Vegetable Ragout, Bojon Gourmet
Spring Flower Popsicles, Family Fresh Cooking
Asparagus and Peas Risotto, Eats Well with Others

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!

STRAWBERRY LEMON ZEST MOUSSE

1 cup chopped strawberries
1/2 cup sugar, divided
1 tablespoon lemon zest
Pinch of salt
1 teaspoon unflavored gelatin
2 large egg whites
1/2 teaspoon vanilla
1 cup heavy whipping cream

Combine strawberries, 1 tablespoon of sugar, lemon zest and salt in blender and let sit 10 minutes. Blend until smooth.

Place 2 tablespoons water and gelatin in a large bowl. Let stand 5 minutes.

Place 6 tablespoons sugar and 3 tablespoons of water in a saucepan and bring to a simmer and cook 4 minutes.

Add egg whites to gelatin mixture and whip with mixer until foamy, about 1 minute. Gradually add remaining 1 tablespoon sugar and whip on highest speed until soft peaks. Slowly pour in hot sugar syrup, whippng to stiff peaks.

Whip cream and vanilla until stiff peaks.

Fold egg white mixture into whipped cream. Fold in strawberry mixture.

Spoon into serving dishes and chill 2 hours, or until set.

Check out other bloggers strawberry mousse adventures:

Strawberry Mousse Filling, Half Baked
Strawberry Mousse Chocolate Cups, Real Mom Kitchen
Strawberry Lemon Mousse Trifle, Real Mom Kitchen
Fresh Strawberry Mousse, My Wooden Spoon

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!

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?

O J VINAIGRETTE

2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon lemon juice
Salt and pepper
2 teaspoons plain yogurt
1/4 cup extra virgin olive oil

Whisk together in the listed order.

Check out other bloggers’ Easter leftover posts:

Easter Leftovers Roundup: Real Mom Kitchen
Easter Ham Leftovers, Taste and Tell
Easter leftovers, Al Dente
Leftover Easter Ham, Cookin Canuck