Summer Time Menus

It's summer (shocking, I know!) and my desire to spend an hour simmering, stewing, sauteing or slicing to prepare dinner every night is non-existent. Who wants to be in a hot kitchen each day when the pool, park, beach, playground, a bike ride or other outdoor fun beckon? Not me! Which makes for a difficult time trying to keep up this food blog and my regular writing gig over at FamilyEducation.com.

Thankfully, every once and awhile in the summer either a rainy day or another type of respite from outdoor fun occurs, and I find myself back in my favorite room of our home: the kitchen. But for the large majority of summer afternoons, I want a dish that suits my summer style, meaning a meal that:

A. Can be prepared ahead of time
B. Is a no-cook or almost no-cook
C. Only needs a quick grill outdoors

In other words, menus perfect for Summer Time, which I define as: "wanting to spend as little time indoors cooking as possible." So for the next several posts I share some of our favorite menus for summer.

Here's a menu that can be largely prepared ahead of time: you can marinate the portabella mushrooms, assemble the salsa and mix the corn salad all quickly and easily earlier in the day, or for the salsa and salad, the night prior. All you will need is a quick grill for the portabellas, and dinner is served!

Grilled Portabella Burgers


Paired with some deliciously refreshing Watermelon Salsa:


and a very easy, make-ahead Fresh Corn Salad!


Delicious, nutritious, and perfect for the easy, breezy summertime attitude!

Peas and love,
SPC

A new table setting

Since summer hit, it seems as though our garden isn't the only thing growing at break-neck speed: our two little Sweet Peas are sprouting up too.

It is sometimes difficult for me to recognize day in, day out growth in R and G, as I see them every day. Often I notice growth the most when one of them puts on a shirt, comes downstairs and I realize their once generously sized top is now a belly shirt.

But in the last two weeks friends, neighbors, sitters, have all commented on how big they are getting, so SPH measured R and G. G had grown 2 inches since spring and R another inch! No wonder I had to make another sojourn to pick up some new summer clothes.

Besides the vertical growth though, there have been a number of other milestones, most of them kitchen related:

First, the sippy cups that I haven't used much for months have been pushed to the back of a drawer, only for use when younger kiddos come to visit.

Then, I've been using mostly regular utensils, since R and now G do just fine with adult sized-silverware.

But the most recent change hit me hard, as I started to serve up dinner one night and realized that I would be serving all four of us on these:


Four ceramic dishes. No melamine, no plastic, no break-free dishes. For 7 years now, meal time meant reaching into a separate drawer or shelf for the kiddo dishes, but now, we have graduated. Sure, there will still be plenty of times I use the melamine plates (I love, love the divided plates I bought a couple years ago, mostly because then R and G aren't complaining that their foods are touching or gasp! mixing together), but the mere fact that I would use ceramic at all for certain meals means...my boys are getting older.

I used to say, as someone told me, "the days are long, but the years are short."

I think I need to change my line to, "the days are short, and the years are even shorter."

Life is sweet,
SPC

Minted Peas

Peanut Butter and Jelly.

Or even better, Peanut Butter and Chocolate.

Chips and Salsa.

Bacon and Eggs.

Certain foods just taste better together and here's a combination you might not have tried yet, but should:

Mint and Peas.

I just harvested what very well might be our last sweet peas for the spring. Sweet peas (of the plant variety) tend to wilt when it gets hot, so our plants are fading with the warmer temperatures.



I took our sweet peas and mixed them with a simple vinaigrette of lemon juice, vinegar, extra virgin olive oil, salt and pepper and mint. The flavors converged so beautifully I can now attest to the delight of the mint and peas combination.

If you don't have fresh peas, use frozen! I've tried this recipe with both fresh and frozen and either works great.

Lastly, if you happen to have a hunk of Romano cheese, Parmesan cheese, or some feta or goat cheese crumbles, by all means, add them to the mint and pea party. You'll have a more substantial side dish or even a light summer lunch, perhaps paired with some good bread to soak up any remaining yummy juices.

Minted Peas

3 cups sweet peas, either fresh or frozen
2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh chopped mint
optional: 1/2 cup Romano, Parmesan or other cheese, cut into small cubes

Pour the peas into a medium bowl. If using fresh, steam for 1-2 minutes and drain. If using frozen, just simply thaw.

In a small bowl, combine the lemon juice, vinegar, olive oil, salt and pepper. Stir well and pour over the peas.

Add the fresh mint and toss well.

Add cheese if using.

Serves 4 as a side.


Sweet peas for the Sweet Peas!
SPC

Broccoli and Bacon Ranch Pasta

I once saw it written that ________ + broccoli = a healthy meal. As in:

chicken nuggets + chips + broccoli = a healthy meal.

This dish has broccoli, so that appeases any potential health guilt you may harbor from the fact that this dish also has bacon. But here's the thing: this pasta dish has only 6 slices of bacon but 2 cups of steamed broccoli florets, a definite healthy equation. Add to this that I use Greek Yogurt in place of the traditional pasta dish ingredient of mayonnaise and you are sitting pretty in the healthy meal equation.

This dish is another great side dish for a picnic or dinner, or even a meal in and of itself!

Broccoli and Bacon Ranch Pasta*

1/2 pound small pasta (we used campanelle)
2 cups broccoli florets
6 slices bacon, cooked crisp and sliced
1/2 cup red onion, sliced
1 cup Greek Yogurt
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Cook the pasta according to package instructions. While the pasta is cooking, place the broccoli in a metal colander and steam over the boiling pasta, 4-5 minutes or until al dente.

Meanwhile, cook the bacon and set aside.

In a large bowl, combine the red onion, bacon and broccoli. Drain the pasta and add to the bowl.

In a medium bowl, combine the yogurt, parsley, onion powder, garlic powder, dill, salt and pepper. Stir well and pour over the pasta.

Toss well and serve immediately.

If making ahead, add a few teaspoons of olive oil to the pasta before serving, as pasta tends to absorb the yogurt sauce.

Serves 4 as a main dish, 6-8 as a side


*This is one of those infinitely adaptable recipes--you can easily alter it make it vegetarian and use any combination of vegetable(s) you choose!

Peas and love,
SPC

Summer Cucumbers

I have a couple summer side dishes to share with you, since one of my most frequent requests is for side dishes...

If there was a contest to win "most likely dish to find in the Sweet Pea family's refrigerator" this recipe would win hands' down. We make it throughout the year, but in the summer it is almost constantly in our fridge, and even as I type there is a batch in there:


We call these Summer Cucumbers, or in the winter, Marinated Cucumbers, even Refrigerator Pickles. Whatever you want to name them, you will call them "delicious."

They are super easy to make and keep for up to a week in the refrigerator due to the good amount of vinegar. Sometimes we make them with just cucumbers, but our favorite way is to add sweet or red onion. If you have an anti-onion kid, just slice them large enough to remove them from his or her helping. Another option? Add seeded tomato slices

Here's another great thing about Summer Cucumbers: since cucumbers are 96% water, this snack or side dish is a great way to get some extra water (ie, hydatration!) into your kiddos during the hot summer months.

Summer Cucumbers

1 large English Cucumber or 2 medium cucumbers, seeds removed and cut into 1/4 inch slices
1/2 red or Vidalia onion, sliced (optional)
1 tomato, deseeded and sliced (optional)
1/2 cup apple cider vinegar
1 1/2 teaspoons kosher salt
1/2 cup water
3 tablespoons white sugar
optional: add fresh dill or mint

Combine all ingredients in a large bowl. Mix well to fully incorporate. Place in the fridge to let marinate, ideally at least one hour before serving.

Will keep for up to one week.

Serves 6 as a side.

Peas and love-
SPC

PS--Trying some new recipes this week:

Summer Panzanella (Italian Bread Salad)
Chicken and Rosemary Kebabs
Tortellini Primavera

Coconut Pineapple Pops

Continuing on the theme of cool treats for hot weather, the boys and I've been on a great popsicle making run. We've done all sorts of icy treats in the past, be it red, white and blue for the 4th holiday or making homemade slow-melt popsicles, but this time we're turning tropical for our inspiration.

This simple recipe will have you dreaming of a Caribbean vacation in no time. I know this is a family food blog, but if you were so inclined, a wee dram of rum would turn these into a nice special treat for grown-ups!


Coconut Pineapple Pops

1 - 14 ounce can light coconut milk
1 - 1 1/2 cups diced fresh pineapple
juice of one lime
1/4 cup+ sugar

In a blender, combine all ingredients.



Blend until smooth.

Taste. Add any additional sugar as desired.

Pour into popsicle molds, or if you need to, ice cube trays with toothpicks!


Freeze and try to be patient...for once they are frozen, you will be feeling like you are on a tropical island (note the palm tree!):



If you have any leftover liquid, either save it for the next round, or serve over ice for a special summer drink!

Peas and love,
SPC

No-Bake Summer Cookies

We were having some new friends over for play date and R and G wanted to bake cookies. Trouble was, the weather was H-O-T and turning on the oven was not in my plan.

(Am I the only one whose kitchen habits reflect the weather outside, even with modern heating and air conditioning? Despite having a cool indoor A/C climate, when the weather is in the 90s outside, baking is not on my agenda.)

A little light bulb went off in my head and I decided to start researching ideas for no-bake cookies. I found a few different recipes, but I wanted something different, so we made up our own recipe. We've made this recipe multiple times and it alters beautifully...so I have listed many different options. Create away!

No-Bake Summer Cookies

2 cups non-sugary cereal (corn flakes, Os, rice krispies)
2 cups quick cooking oats
1/2 cup ground flax seed -OR- coconut -OR- wheat germ -OR- more oats
1/2 cup dried fruit (raisins, dried cranberries, dates, apricots)
1/2 cup chocolate chips (OR more dried fruit)
1/2 cup nut butter (peanut, almond, cashew, sunflower)
1/2 cup brown sugar
1/2 cup molasses -OR- honey -OR- corn syrup
1 teaspoon vanilla

In a large bowl mix the cereal, oats, flax seed (or coconut or more oats), dried fruit and chocolate chips. Stir well to distribute ingredients evenly.

In a microwave safe pyrex or other container, combine the nut butter, brown sugar and molasses (or honey or corn syrup). Stir well. Microwave on high for 45 seconds. Stir. Microwave again for 45 seconds, stir, and quickly add the vanilla.

Pour the brown sugar mixture over the cereal and stir well.


Once combined, but still warm, roll into little balls.

Makes about 4-5 dozen cookies.


Peas and love,
SPC

PS--yeah, I know, I usually post our meals for the week on Mondays. It is a busy week full of random things, plus T-ball, the last day of school for R, and our block party. In other words, it is going to be a fly-by-the-seat of your pants type of cooking week.

Fresh Food Time

We’re heading straight into my favorite fresh food time of the year.

Our little home garden is slowly growing, why just last night I harvested some collards and cooked them. Our peas are going gangbusters and despite a few bunny sightings, we have yet to lose our sweet pea crop like last year. The herbs are multiplying and our little seedlings are starting to be permanently planted in our garden plot.

I love eating straight from our garden, but when we visit R and G’s Papa and Grandma we also eat straight from the river/bay. A few fishing poles and two crab pots were all we needed to set our Memorial Day seafood extravaganza into full gear.

SPH setting bait for the crab pots:

Checking the pots:

Finding a crab that had just molted (translation: soft shell crabs to cook!):

Learning how to crack a crab and eating them mere yards and hours from their harvest point:

A treat for this Midwestern family to be sure!

We’re in the midst of the busy “end of school” time for R, G’s school let out before Memorial Day and summer is right around the corner. Our CSA deliveries have begun and so our menu for the rest of this shortened week reflect what we expect in today’s CSA basket:

Homerun Pasta Salad, Braised Collards, Marinated Cucumbers

Chili-Lime Salmon served over Salad

Summer Rolls

Now if you excuse me, I am off to go work in the garden!

SPC

G on the Importance of Drinking Water

It has been hot. The boys have been working hard at playing outside, T-ball for G, soccer for R. I remind them it is important to stay hydrated, and the other day, as I was typing on my computer I heard G mulling around in the kitchen. Undetected, I snapped some photos:






In a mere minute, G had served himself up some ice water in true big boy fashion. (My favorite part? A toss up between using the tongs for the ice and standing on the toilet to get the cup filled!)

So consider this a public service announcement from G: drink water and stay cool this Memorial Day weekend!

Life is sweet,
SPC

Garden Growth

At end of this past weekend SPH declared: "I feel almost as if we've been on vacation!"

I agreed.

Great dinners Friday and Saturday night with good friends, our community's Spring Fling (bounce houses, touch-a-truck, fishing in a small pond, etc), R's last spring soccer game which featured him scoring two goals, inaugurating our new slip n' slide and lots of enjoyable work in the yard.

Our garden is growing:


Our small spring garden has sweet peas (of course!), collards, garlic, red onions, cilantro, basil and parsley. Soon the rest of the seedlings will be transplanted, and we're hoping we might have some actual vegetables to garden!

But we're already seeing signs of hope:


Our sweet lilac bushes are intoxicating us with their fragrance and the sun has returned...well, not counting the early morning thunderstorms.

It's a good time to be in the garden, especially with hopes of harvesting some of what we reap and creating with it in the kitchen.

Our meals for the week are low-key and laid-back, perhaps due to the vacation-y feel of the weekend:

Tex Mex Hodge Podge (from our weekend meals)
Grilled Chicken Sausages in Pita, Hummus, Marinated Cucumbers
Macaroni and Cheese with Bacon and Broccoli
Grilled Tofu and Spinach Salad

Peas and love-
SPC

Edamame Caviar

Georgia, this one is for you:

I brought this quick, healthful and easy take on Texas Caviar that uses edamame to a brunch yesterday. I wanted something different and outside the box. I had intended to make regular ole' Texas Caviar, but didn't have pinto beans. So I added edamame and black beans and came up with this new take on a classic favorite.

Enjoy!

Edamame Caviar

2 cups or so frozen edamame
2 cups or so frozen corn
2 cups or so black beans (if using canned, be sure to drain and rinse and drain again)
1/2 pint of grape tomatoes, quartered
1/2 red onion, diced
1 red (or yellow or orange) bell pepper, diced
juice of one lime
1/4 cup cilantro, chopped
1/4 cup apple cider vinegar
1/3 cup water
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cloves garlic, minced
salt and pepper to taste (about 1/2 - 1 teaspoon is a good guess)

Mix the edamame, corn, black beans, tomatoes, onion and bell pepper in a large bowl.

In a jar, add the lime juice, cilantro, apple cider vinegar, water, ground cumin, oregano, garlic and salt and pepper. Seal the lid and shake well.

Pour the vinaigrette over the edamame mixture. Stir well.

Tastes best made the day before you wish to eat it, or at least an hour, be sure to stir again before serving.

Serves 12 as an appetizer, 6-8 as a side dish.


Just looking at this gets me excited to eat the leftovers with lunch today!

SPC

New Week, New Meal Plan

It's been awhile since I posted our meals for the week, but a few of you have told me how much you appreciate this, so it's back to the routine of meal plans on Monday.

Last week I worked on some new summer salad dishes, inspired by the hot, hot, hot weather and my intense desire to not turn on anything hot in the kitchen. I was trying to forgo turning on the A/C but I finally cried "uncle" mid-week when my poor sons were literally sweating, even with their ceiling fans cranked up to high. Look for some new summer recipes in the coming weeks.

But now we've gone from close to 90 degrees last week to 50s today and tomorrow. Time for a few last soups and cool weather meals before we return to late spring weather later this week:

Tortellini Soup
Chili Lime Salmon, Corn on the Cob (a sure sign of summer), Rice Pilaf and Eggplant
Vegetarian Enchiladas, Green Chile Rice
Indian Night--Roasted Cauliflower and Chickpeas, Mango Dal, Rice, Raita
Layered Taco Salad

Have a sweet week,
SPC

Freedom a la Carte

Last Sunday, my Mother's Day began with me enjoying breakfast in bed from the three wonderful boys in my life. We went to church, had a lovely morning and then the real fun began.

But first, a little background...

Food carts are all the rage in the culinary world these days. Everyone from famous chefs to those short on restaurant start-up funds, to who just prefer the free road as their diner are starting up food carts. Haven't heard about food carts or food trucks? Here's two of my favorite local blogs about food carts:

Taco Trucks Columbus

Street Eats Columbus

But my favorite Food Cart? Freedom a la Carte, a food cart that supports my good friends' charity Doma.

So back to Mother's Day. I usually say that my Mother's Day is not about what I want, but I don't want: "I don't want to have to do the dishes, I don't want to do laundry, I don't want to clean up, I don't want to cook."

But for the right reason and the right cause I turned all of this on its head and decided to forgo a pedicure and leisurely lunch and instead:


...spend my afternoon helping serve up empanadas, gazpacho and some of the best gourmet sandwiches I've ever tasted in my life.

See that super-talented chef next to me in the red? Lara Yazvak, a brilliant chef who worked at Northstar Cafe and some other great restaurants in town. She is now using her uber talent to support the couple on my left, Dan and Julie Clark, who founded Doma.

Freedom a la Carte will be touring around Columbus beginning next month. Go ahead and "like" them on Facebook and you can have the best lunch of your year, all while supporting efforts to end human trafficking.

Peas and Love,
SPC

Simply Delicious Dessert

I try to be humble, really I do. I abhor false pride, probably stemming from a decade of living and working in a city brimming with pride. But there are times when I come up with a new food idea, and I am pretty darn pleased.

What if I told you I came up with a wonderfully easy, no-cook, sweet and chocolate-y way to eat dessert, that is all-natural and only 85 calories and with one gram of fat?

Yeah, I was excited too.

I've already eaten my photo shoot/recipe, but I plan to make some more when the boys come home later this afternoon. It was so simple, I just took three beautiful food ingredients:



And sliced 1/2 cup of strawberries, drizzled one tablespoon chocolate syrup and topped with 2 tablespoons whipped cream to create:


This delicious chocolate-covered strawberry-inspired dessert was so simple, I am sure I am not the first to try it. But for me it was a first, and I just had to share.

Strawberries are in season so round some up and give this a try. A guilt free way to enjoy the early spring harvest!

Have a sweet weekend,
SPC

Citrus Glazed Chicken

This is our new favorite chicken recipe.

It is a good "most of the prep work is done ahead of time" dish. I make up the marinade in the morning, let the chicken (we use thighs, but any cut of the chicken works) rest in the glorious citrus flavor, and when we are ready, I pop them in the oven, broiling briefly at the end to caramelize the honey in the marinade a bit.

Now that grilling season is upon us, this recipe is moving outdoors to the grill next time I make it. Grill on medium heat, and you will be good to go.

I was making up the marinade and even the colors of the preparation of this dish made me smile:


The flavors are even more happy: citrus, honey, and a touch of tang from vinegar. Yum.

Citrus Glazed Chicken

juice of 2 oranges (about 1/3 cup)
zest of 1 orange
1 tablespoon honey
2 tablespoons barbecue sauce
2 teaspoons balsamic vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1/4 teaspoon salt
2 - 3 pounds boneless, skinless chicken thighs*

In a glass 9x13 dish or large bowl, mix all ingredients except the chicken. Stir well to fully combine.

Add the chicken and move around in the dish or bowl to ensure total coating. Marinade for 30 minutes or up to 8 hours. If marinading for more than an hour, try to flip the chicken once during the marinade time, if possible, but don't sweat it if you cannot.

Preheat oven to 400 degrees.

Cover a jelly roll pan with foil and place a cooling rack over the pan. Place the chicken on the cooling rack:



Bake for 20-25 minutes.

Turn over to broil. Remove the pan, flip each chicken piece, and place under the broiler for 2-4 minutes or until slightly browned.

*if using chicken breasts, legs or wings, you will need to adjust the cooking time.

Serves 4-6.


Bright flavors for a bright spring dish!

Peas and love,
SPC

Smells like Mom Cheeseburgers

I love Mother's Day, especially since I am a mom and it always feels like a really superb annual review. When I worked full-time, I had a wonderful boss who always gave positive feedback when it was due.

"Great job!"

"You worked hard on this, didn't you?"

"Wow, thank you."

I also grew up with a mom who lavished praise when it was due. Good grades, homework, extra-curricular activities, were always encouraged with kind and uplifting words. (thanks mom, you really know how to make a daughter feel good!)

Funny thing is, now that I'm a mom, most days I feel like I am doing a pretty good job, but when I balance getting the laundry done with putting a meal on the dinner table, I'm rarely met with a "wow, thank you!" from the boys.

This is typical, I know...but on Mother's Day, it is similar to an annual review, and if you are like the large majority (or I hope, all) of moms out there, you had a stellar review:

"Thanks for all you do for me mom!"

"You are so special"

"I love you"

Or, in my case, I got the very rare kudos from G:

"I love the way you smell mom, you smell like cheeseburgers!" (said with obvious pride that he was giving me the highest praise) Not sure where this came from since:

A: I had just showered and was ready to walk out the door to church
B: We haven't cooked or eaten a cheeseburger recently
C: I have been reassured numerous times since this comment that I do not, in face, smell like a cheeseburger.

Phew.

Enough musings for the day, I have one last giveaway, another pot from Le Creuset. Yes, the fine people of Le Creuset gave me two French Ovens, one for each of my blogs, so please cruise on over to FamilyEducation.com and enter because I love my readers and I can't wait to give this one away to you.

This is my last goodie to giveaway for now...it's been a good three weeks!

Peas and love,
SPC

Le Creuset French Oven winner

(drum roll please)

The winner of the awesome Le Creuset French Oven is...

#38 -- "mary"

Mary, not sure if you are a mother, but perhaps this will count as an early Mother's Day gift? Either way, drop me your address and contact information at sweetpeaeats@gmail.com.

Sad you didn't win? Like second chances?

Check out my other blog at FamilyEducation.com Monday morning for your second chance. Yes folks, there is a bonus second Le Creuset French Oven that will be given away next week on my Family Education.com blog.

Until then, enjoy the rest of your weekend and I'll be giving away my second (and sadly, for now, last) Le Creuset French Oven in the coming week.

Happy Mother's Day to all you moms out there,
SPC

Cinco de Mayo Burrito Bowls

(Don't forget: You have until this Saturday, May 7 at 4pm EST to enter my fabulous Le Creuset French Oven giveaway!)

Today is Cinco de Mayo, one of my very favorite eating holidays. We're doing Pork Carnitas with Corn Salsa, Roasted Tomatillo Cream Sauce and beans and rice washed down with some excellent Mexican libations. Ole!

But what if you need a quick, cook-free (my wonderful SIL J, are you listening?) way to celebrate tonight?

Check out my new Burrito Bowls recipe. Actually, this isn't really a recipe, per se, more of a way to celebrate without extensive details...a great way to enjoy this holiday.

Burrito Bowls

3 cups cooked brown rice
1/4 cup chopped cilantro
juice of one lime
1 tablespoon extra virgin olive oil
2 - 15 ounce cans black beans
1/2 - 1 teaspoon each chili powder, ground cumin, oregano, garlic powder
1/4 cup beer or water
1 cup shredded cheddar cheese

Toppings: salsa, corn, chopped cilantro, shredded lettuce, diced tomatoes, guacamole, diced red onion, sour cream, etc.

In a medium bowl, mix rice (if you don't want to cook the rice, buy frozen, already cooked brown rice), cilantro, lime and olive oil.



In a microwave safe dish or bowl, mix the black beans, spices and beer or water. Cook on high for 2 minutes. Stir well, let sit for five minutes.

Assemble the rest of your ingredients. By all means, feel free to get creative and make your own quick salsa or guacamole, but store bought works great too.

Prepare each bowl:

In each bowl place 3/4 cup rice, topped by an equal amount of the black bean mixture. Top with cheese and any other desired toppings:


Garnish with a few tortilla chips.

Serves 4.

Peas and Love,
SPC

Le Creuset French Oven Giveaway!

If you cook and know this logo:

you know it is synonymous with:

quality
durability
longevity
in sum: the ultimate in kitchen cookware

Le Creuset is offering a very special give away, a 5 1/2 quart round French Oven in Fennel:
It's a beauty, isn't it?

But this is more than a beautiful cooking pot. It is a culinary heritage, something your children's children can use in the future.

And I want *you* to have it.

I'll give you two chances to win:

1. "Like" Le Creuset on Facebook and post a comment on this blog that you have done so.

2. Post this giveaway on your Facebook page and again, post a comment on this blog that you have done so.

I'll choose a winner by using random.org on Saturday, May 7 at 4pm EST and post the winner's name shortly thereafter on this blog.

Peas and love,
SPC

PS-I am getting no kick-back, freebies, back scratching or other benefit to post this giveaway. I wanted to host this giveaway because I think so highly of the Le Creuset product line and I heart my readers.

Baked Carrot Cake Oatmeal

I know this is a blog about food, but I would be remiss not to give a huge shout out to our military and all those who helped bring justice and a bit of closure to the horror of 9.11.01. Thank you for your service and sacrifice.

* * * * * * *

Mother's Day is 6 days away and in our home we have a tradition of SPH, R and G bringing me breakfast in bed. SPH is a great kitchen creative genius, so I've had some wonderful breakfasts presented to me.

Is your man or are your children not adept in the kitchen? Hand them this recipe, it is easy, can be made the night prior and popped in the oven. Not big into breakfast in bed? Then make this yourself next time you need a special breakfast. It is delicious and can be infinitely adapted to your tastes.

I owe this recipe idea to my cousin M, who shared the new to me idea of baking oatmeal, and my friend Meg who shared the wicked cool idea of making carrot cake inspired oatmeal. Thanks ladies!

Baked Carrot Cake Oatmeal

3 cups whole oats
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
2 tablespoons vegetable oil
1/2 cup chopped pineapple or applesauce
1/2 cup brown sugar
2 eggs
1/2 cup shredded carrot
1 cup milk
1/2 cup raisins
1/4 cup chopped walnuts

Preheat oven to 350 degrees (alternately, you can make this in the evening and bake it in the morning, just add about 10 minutes in the baking time).

In a large bowl mix the oats, cinnamon, baking powder, nutmeg and ginger (if using).

In a medium bowl, combine the oil, pineapple or applesauce, brown sugar and eggs. Mix well, making sure that the eggs are fully incorporated. Add the carrots and mix well. Add the milk, and mix well.

Add the egg mixture to the oats and mix well.

Grease a 9 x 13 or similar sized pan. Add 1/2 the oats. Sprinkle with raisins and walnuts (if you have folks who aren't into raisins like SPH, you can sprinkle the raisins, omitting an area for your non-raisin lover--same with the walnuts).

Bake for 25-30 minutes or until slightly browned on the edges.

Serve and garnish with vanilla yogurt, if desired.

Serves 6.

Peas and Love,
SPC