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Wednesday, April 29, 2015

Minted Peas

Minted Peas to me sound like such a fancy dish served at elegant Southern gatherings where ladies sit around wearing fancy hats and gloves while pressing their cloth napkins smooth on their laps!  I don't know why I have this vision when I think of this dish, but I'm glad to know it's such a simple dish that I can make during the week and my kids love it!
 
 

I made this dish for the first time last Summer when my mint plant had gone out of control and I needed to find some recipes for using it up.  It really does kind of grow like a weed, which I wasn't aware of when I bought the plant, but it completely took over my entire herb garden!  Lesson learned!  But hey, extra mint isn't really a problem.  Especially when you like mojitos as much as I do...ok, maybe that's the real problem! 


It's so nice to be able to get outside to take my pictures now!  The weather is finally starting to warm-up and I try to spend a good majority of my afternoons with my hands in the dirt.

The mint adds a fresh, clean flavor to the peas while the splash of cream makes the dish feel fancy...almost makes me want to powder my nose and daintily dab the corners of my mouth.

 
 
Minted Peas

1 small (8 oz.) bag of peas
2 Tbsp. butter
1/4 cup heavy cream (or half-and-half)
mint, small bunch, chopped
salt and pepper, to taste

In a medium sauté pan, melt the butter over medium heat. 
Add peas and cook until heated through. 
Slowly add and stir in cream. 
Bring to a simmer and let simmer for 1-2 minutes until heated through. 
Remove from heat and stir in mint. 
Add salt and pepper, to taste. 
Serve warm.


Tuesday, April 28, 2015

Fresh Mint Recipes

Last week I got a chance to enjoy a few days of warm weather and used that time to plant some fresh herbs.  So far I have planted sweet mint, basil, lavender, and rosemary.  I'm excited for all of the yummy recipes I will get to make and share with you this Summer!  I hope to make homemade dressings and marinades, lavender satchels, mojitos...and lots more!

I'm currently working on a post that contains some fresh mint, but while working on this, we've been dealing with some illness (3 yr. old with 103 degree temp...no fun), helping my parents unpack from moving to a new home, and juggling our everyday schedules.

So while I made the recipe last week, it's taken me awhile to get it organized, photographed, and uploaded.  I promise it's coming, but I thought I would post some great mint recipes for you to try in the meantime.  I'm going to be trying some of these for sure!



















And of course my recipe for Homemade Thin Mints...not made with fresh mint, but it's too fantastic not to include it!


Homemade Thin Mints by Weeknight Dish

Stay tuned for my Minted Peas recipes!  What are some of your favorite herbs and ways to cook with them?!



Thursday, April 9, 2015

Apple Cake...and a Story

When my 2 year old daughter chose the book, Apple Cake: A Recipe for Love, from the library, I found it to be the sweetest little love story.  Little Alfonso makes an apple cake to win over the heart of the beautiful, kind, brilliant Ida who always has her nose in a book. 
 

The book concludes with the lovely recipe Alfonso uses to make his cake.  It's an old recipe from the author, Julie Paschkis', great-grandmother and I found it to be a simple, delicious recipe.  The cake comes out light and moist with a crispy cinnamon sugar crust on top!
 
 
 

Will the apple cake win over Ida's heart?  I won't give away the end of story, but cake can be mighty persuasive!  {at least to me!}


Apple Cake
adapted from, Apple Cake: A Recipe for Love, by Julie Paschkis

3 small apples
2 Tbsp. butter, room temperature
1 cup sugar
1 large egg
1 cup flour (I used Whole White Wheat)
1 tsp. baking powder
1/8 tsp. salt

For the topping:
2 Tbsp. sugar
2 tsp. cinnamon

Grease a 9-inch X 9-inch square or a 9-inch round baking pan.  Preheat the oven to 350 degrees.

Peel and core the apples.  Cut them into 3/4-inch pieces and put them in cold water.
In a large bowl, beat the softened butter and sugar together until creamy.  Add the egg and beat until the egg is completely mixed in.

In another bowl, sift together the flour, baking powder, and salt.  Add the flour mixture to the batter and mix well.  The batter will be quite stiff.

Shake some of the water off the apples and gently mix them into the batter.  Put the batter into the greased baking pan and spread it evenly.

In a small bowl, mix together the topping ingredients.  Sprinkle the cinnamon sugar over the cake.

Bake the cake until the top looks golden brown and flaky, about 55 to 60 minutes.  Let cool for 10 minutes before serving.
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