Mother’s Day Kitchen-Moxie Style

Mother's Day Image 1

What’s your idea of a perfect Mother’s Day? A trip to the day spa on your own? An extra-long sleep followed by breakfast in bed? Perhaps a brunch with champagne at a local favorite restaurant? Or dinner out with extended family and friends? Mother’s Day celebrations take on many different forms, but in my opinion, most Moms just want a day spent with the ones they love and a little acknowledgment for all the “behind the scenes” work they do to keep their families and households happily ticking along.

Every year just before Mother’s Day, my husband and I have the same discussion. He suggests going out for a meal to give me a break and I always respond in the same way.  I thank him for his good intentions; but say, “I’d rather just stay at home and continue with our tradition of Sunday Family Supper.” Dining out on Mother’s Day can sometimes be difficult, as restaurants are often over booked and overcrowded. I much prefer to stay home and have my husband and kids take over the kitchen (or for me to cook along with them), the only proviso being that I get a pass on the set up, prep and clean up. I love the idea of the family being together and helping prepare a special meal for me. My cooking is definitely an expression of my love and having my husband and kids make a special meal in my honor is a very wonderful thing indeed. So, this Mother’s Day, why not let your family make you a very special celebratory meal with a little inspiration from Kitchen Moxie:

 A super simple Mother’s Day Menu including easy to follow recipes and the grocery list.  Pass it along. Happy Mother’s Day!

Grocery List:

  • Fruit: 1 lb strawberries, 6 stalks rhubarb
  • Produce: 2 scallions
  • Herbs: 1 bunch cilantro
  • Meat & Fish:  1 1/2 lb cooked shrimp, 1 lb bacon
  • Dairy: 3 tsp sour cream, 6 large eggs, 2 cups shredded parmesan cheese, 1 small hunk parmesan cheese, 1 stick unsalted butter
  • Frozen: 1 sixteen oz packet of frozen baby peas
  • Staples: 1 1/2 boxes of penne pasta, 1 tsp olive oil
  • Baking: 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup oats, 1 cup plain flour, 2 tbs corn starch
  • Spices: salt, pepper
  • Other: 1 container good quality salsa

 

Salsa Shrimp Cocktail

What you need: measuring spoons/cups, mixing bowl, chef’s knife, cutting board, 6 margarita or martini glasses

Serves: 6

  • 1 1/2 lb of peeled, deveined cooked shrimp
  • 1 container good quality ready-made salsa
  • 2 tbs of finely chopped cilantro + 6 leaves for plating
  • 2 scallion finely chopped
  • 3 tsp of sour cream
  • salt & pepper to taste

Chop the shrimp into bite size pieces.  Combine the shrimp, salsa, scallions and cilantro and keep refrigerated until ready to serve.

To Serve:  Divide the shrimp mixture evenly between the six glasses. Place a small dollop of sour cream on top and a sprig of fresh cilantro. Serve immediately.

Penne Carbonara with Peas

This recipe is an adaptation of another one of those great nail salon reads.  Years ago, I was flipping through People Magazine and came upon a blurb about the movie Eat, Pray, Love. The film’s food stylist: Susan Spungen shared a recipe for Roman Spaghetti Alla Carbonara. Immediately I knew it would be a perfect dinner party main course – few ingredients, quick to cook and who doesn’t love the combination of bacon and pasta!

What you need: measuring spoons/cups, large pot, baking sheet with wire rack, whisk, mixing bowl, vegetable peeler

Serves: 6

  • 1 1/2 box penne
  • 6 eggs
  • 2 cups shredded parmesan cheese
  • 1 small hunk parmesan cheese
  • 1 lb bacon
  • 1 sixteen oz pack of frozen baby peas (thawed)
  • 1 tsp olive oil
  • salt
  • pepper

Preheat oven to 450˚F. Place strips of bacon on wire rack on top of baking sheet and cook until crisp (about 15 minutes). Once cooled chop the bacon into small pieces & set aside (you can actually do this the day before & just keep the bacon in the fridge). Fill your pot with about 5 quarts of water; add 1 tbs salt and a splash of olive oil. Bring to a boil. Cook pasta according to packet directions. Place the cooked chopped bacon and thawed peas in a dish & let come to room temperature. Crack the eggs and whisk together, also letting them come to room temperature. Add the parmesan cheese to the eggs and combine.  Drain the pasta and return to pot. Place pot over low heat and add in the bacon and peas. Stir to combine and season with salt & pepper. Add in the cheese/egg mixture and quickly combine. Add additional seasoning if necessary. Serve immediately.

To Serve: Place the pasta in warmed bowls with some shaved parmesan on top. Serve immediately.

Strawberry Rhubarb Crumble

What you need: measuring spoons/cups, large bowl, medium bowl, chef’s knife, paring knife, cutting board, microwavable glass bowl (for melting the butter), pie dish or shallow casserole dish (about 9”)

Serves: 6 – 8

  • 1 lb strawberries (cleaned, hulled and quartered)
  • 6 stalks rhubarb (cleaned and sliced into 1” pieces)
  • 2 tbs corn starch
  • 1/2 cup sugar
  • 1 cup plain flour
  • 1/2  cup oats
  • 1/2 cup brown sugar
  • 1 stick unsalted butter (melted)

Preheat oven to 375˚F. Place the rhubarb and strawberries in a large bowl. Add the sugar and cornstarch and gently stir to coat the fruit. Place the fruit in the pie dish. Place the flour, oats and brown sugar in a bowl. Add the melted butter and combine. Spoon the topping over the fruit (making sure to cover the entire top). Bake for 40 minutes or until the fruit is bubbling and the topping is browned.

To Serve: This is delicious all on its own, but is outrageous with a scoop of good quality vanilla ice cream.

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