Spring

rhubarb apple bread

June 3, 2011

Baking this quick bread filled my house with the gorgeous scent of…Autumn. I equate cinnamon smells with Autumn naturally since they pop out of every recipe at that time of year. This recipe is certainly Spring all over though with all that rhubarb and so the cinnamon is just a lovely surprise; a gift if you will. Let me give to you the gift of a house that smells like Autumn, while the sun shines and it’s 80 degrees outside. You’re welcome.

My second gift today (actually, technically the gift is from Maria) is to your thighs since there isn’t even an ounce of butter in this recipe. Not a smidge, no siree. Instead, there is apple sauce and canola oil. We’re talking SEMI HEALTHY here people!! Can you hear me shouting? Can your thighs? Mine can after all the butter I normally throw around on this blog.

Rhubarb is still hanging on in Minnesota, bringing those bright rainbow pinks and yellows to the grocery store shelves. If you have some on hand be sure to save a couple of stalks for this recipe. It’s tart from the rhubarb and apple, and sweet from that crunchy cinnamon-sugar topping: a perfect flavour combination. Give yourself a gift and bake a loaf this weekend.

Rhubarb Apple Bread
from Two Peas and Their Pod

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup chopped rhubarb
  • 1 cup chopped apples, skin removed (I used Granny Smith)

Cinnamon Sugar Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Directions

1. Preheat the oven to 350F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.

3. In a large bowl beat the eggs for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.

4. Slowly add in the flour mixture and mix until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.

5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

spring radish & pea sprout salad

May 30, 2011

Salads like this one scream “Spring in Minneapolis!” to me. Loudly, like that, with italics.

Minneapolis in the Springtime can be sassy. Tornadoes? We get them. Pouring rain? Yeah, hi. Amazing bright, sunny mornings full of hope? Those too. It keeps things interesting and when those bright mornings happen you do something.

You wake up, after ten glorious hours of sleep to the sound of Dan making coffee.

You declare that you’d like to make the most of this sunshine while it’s here and go for a walk.

Dan suggests walking down to the Farmers’ Market. You nod happily and put on your comfy, bit-too-big yoga pants. You pull your unwashed hair back, put on some sunglasses, and grab that coffee mug. Let’s do it.

Walking to the river and the market you talk about life and big picture things. Your husband indulges you because he knows you love talking about this stuff (where will we be…? what will we be doing…? what will happen to…?)

The market is full of all those things that scream “Spring in Minneapolis!” and you can’t help but grab a couple.

You don’t linger too long. Instead you head home with your radishes and pea sprouts and you make this salad for lunch.

This is Spring in Minneapolis.

This salad is fresh and full of maximum Spring flavour. The dressing is light and zingy, with just the right amount of punch from the lemon and red wine vinegar. You don’t want to go too heavy on the oil.

The salad itself is a work of flavour-pairing magic. Pea sprouts taste sweet and just like peas – not bitter at all, as we expected – they pair perfectly with crunchy, slightly spicy radishes and fresh cucumber. The tangy feta brings it all together with a little creaminess and saltiness. Eat it with a large hunk of fresh bread and butter for lunch or alongside a juicy, just-grilled steak.

Spring Radish and Pea Sprout Salad

Ingredients (serves 2)

For the salad

  • 2 cups pea sprouts
  • 1/2 bunch (or about 5) radishes, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1/4 cup feta cheese, diced or crumbled

For the dressing

  • 1 tbsp lemon juice
  • splash red wine vinegar
  • 1 tbsp olive oil
  • salt and black pepper

Directions

  1. In a medium bowl, toss pea sprouts, radishes, and cucumber with lemon juice, vinegar and oil. Season with salt and pepper. Sprinkle feta cheese on top and serve.

six spring zingers

May 25, 2011

Spring has zing. This is the truth.

The weather here in Minnesota has been typically crazy and all over the place. Just when you think those warm, sunny days, bare legs, and bike rides are here to stay, along come the thunderstorms and tornadoes. Zing.

You know what is amazing about Spring though, despite its surly nature?

Flavours. Colours.  Farmers’ Markets.

In honour of all the wonderful sensory things popping up and brightening this season as we finally climb out of the dark hole that was winter, here are six spring zingers to delight your senses. Enjoy!

1. Smashed Peas and Mint Bruschetta

This fancy sounding appetizer/snack is easy and quick to make and literally tastes like bursts of Spring in your mouth. Peas are in season in Minnesota and I have grand plans to march down to the Farmers’ Market this weekend, with this bruschetta in mind.

2. Radish Butter

A slightly different spin on using radishes, this butter is totally moreish. I’ve been eating it spread on toast for breakfast, lunch, and dinner. Salty, sweet, spicy, crunchy. All those good words. Chomp.

3. Lemon Grain Salad with Asparagus, Almonds, and Goat Cheese

This is a great salad to make for dining outside. It’s got a lot going for it: creamy goat’s cheese, crunchy asparagus, fragrant almonds, and bright, tart lemon. This, friends, is what we call a winner.

4. Ramp Pesto

Ramps! New to me. New to you? Read all about ’em here and then go and make this pesto. Spread it on baguette, mix it into pasta, heck, eat it from the jar for all I care. Except don’t breathe near me if you do that.

5. Sweetcorn Fritters

If you haven’t had friends over for brunch yet and served these, we may not be on speaking terms any more. Seriously, make some. They are super easy to rustle up, reheat excellently, and are awesome vehicles for runny eggs, farmer’s cheese, sour cream, and more.

6. Ginger Oat Rhubarb Crumble

Crumble. A classic British dessert. Serve with piping hot custard if you’re brave. If it’s too hot for that already choose Greek yoghurt or vanilla ice cream for a hot/cold party in your mouth.

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