Quick and easy appetizer: Radish and butter crostini

Radish and butter crostiniI’m loving all things radish right now. Radishes provide many nutritional benefits and in northeast Ohio we’re approaching the time of year when eating them fresh from our own garden is a real possibility.

I also love eating radishes with a little butter and salt. I know the fat content of the butter negates some of the healthy benefits of the radish, but a girl has to treat herself now and then! All things in moderation.

If you’re looking a for an easy, flavorful appetizer with springtime flair for your next garden party, try this crostini recipe. Almost everyone likes toast with butter and adding the radish adds an extra dimension of flavor and texture to the experience.

Have you tried eating radish with butter and salt? What do you think about the combination?

Butter and radish crostini

Makes 12

1 French baguette (cut into 12, 1/2 inch slices)

4 T. butter, softened

6-8 radishes, thinly sliced

Salt and fresh cracked pepper, to taste

Heat oven to broil setting. Arrange bread slices on a cookie sheet and place under broiler to toast (I like to mist mine on both sides with a little extra virgin olive oil, but it’s optional). It takes less than a minute of broiling on each side to get the bread its perfect, golden toastiness, so keep a close eye on it! Remove bread from oven and allow to cool.

Spread butter on toast and arrange radish layers on top. Sprinkle salt and pepper on top as desired and enjoy!

Monday musings: Handmade soap and good, clean fun

Photo of handcrafted soapImage credit: Formulary 55

Even though yesterday was Easter, it felt more like Christmas on Emmet Street! I got a new toy for the soap lab: a soap planer and beveler from CDA Soap Works. I tried it as soon as I opened the box and I absolutely love it. It creates nice flat sides and beveled edges that will give my soaps a polished finish. It’s going to be very useful as I prep for my first maker event this year: Mom & Pop Shoppe sponsored by Crafty Mart. Mark your calendars to come to Musica in Akron and see me on April 25th! 

Handmade soap

There are so many creative soap makers we are inspired by, check out some of our favorite finds on Pinterest! (Are we pinning buddies there? We should be.)

Good, clean fun

Are you a fan of Instagram? Me, too! You can find us there @emmetstreet. Follow Emmet Street Creations and you’ll be treated to outtakes from the soap lab and other (mis)adventures. Here’s a few:

Previous musings from Emmet Street you might have missed

National Grilled Cheese Day is April 12! Check out this love letter to tomato soup and grilled cheese (one of my favorite comfort foods). Looking for a sweet toasted bread treat? Why not try these vegan french toast recipes? You’ll be glad you did.

The best brunch recipe: Easy skillet hash

Easy skillet hash

One of the best things about winter is it gives me an excuse to indulge in lazy Sundays.

The weather outside is frightful. Everything’s a frozen tundra so it’s not like there’s yard work to do. It’s too cold to open windows, so there’s no indoor painting jobs to tackle. Sure, I could participate in outdoor activities like skiing or something, but who wants to risk a broken leg? Instead, I pursue recreational sports like steaming coffee mug curls and one-handed newspaper reading.

Yep, lazy Sundays are the absolute best.

Because I have intentionally left my day open, I find Sundays are a great day for leisurely cooking. This is the reason brunch was invented.

This skillet hash is the best lazy Sunday brunch dish. All you have to do is put everything in an oven-safe dish (a cast iron skillet is best) and let everything get happy in the oven. I find the trickiest part is taking my eyes off my crossword puzzle long enough to watch the eggs when they go under the broiler. And, really, that’s not so bad. I’m back on my couch, under my snuggliest blanket and ready to start a day of television binge watching in no time at all.

Easy Skillet Hash

Serves two

1 medium potato (about 6 oz.)

1 medium yam (about 6 oz.)

1 large yellow onion

2 eggs

1/2 t. garlic powder

1/2 t. salt

1/2 t. cracked or ground pepper

1 T. plus 1/2 T. vegetable oil

Place cast iron skillet in oven and heat to 400 degrees. While oven is heating, cut potato, yam and onion into 1″ cubes into a mixing bowl. Add 1 T. of oil and spices to the bowl and mix well. When oven is heated, add remaining 1/2 T. of oil to the pan, coating the surface well. Add potato/yam/onion mixture to the pan. Cook for about 20 minutes, stirring halfway during cooking time, or until potatoes are tender. Remove skillet from oven and turn oven to the broil temperature setting. Crack two eggs on top of potato mixture and return skillet to the oven, placing on the rack directly under the broiler. Cook until the egg whites are cooked and yolk is still runny, or desired level of doneness, about 5 minutes.


Butternut squash burgers (Vegan, Gluten-free)

Eating healthy... Butternut squash burgers...Delicious, vegan and gluten-free

I have a confession: I love butternut squash–but I hate prepping it–and sometimes I pick the less budget friendly option of buying it prepped for me. I’m not ashamed and it probably is actually more budget friendly, since it likely saves me the cost of a visit to the emergency room (my knife skills could use some work).

However, if you want to make this tasty burger and buy a whole butternut squash and prep it yourself, check out these tips for peeling and cutting a butternut squash (I’ve also found zapping it in the microwave for a couple of minutes before starting helps with the cutting process).

This burger recipe also features spinach and quinoa, making it a vitamin A and C powerhouse to keep your immune system humming and protein and fiber to keep your tummy satisfied, helping you stick to your resolution to eat healthier, if you’re into that sort of thing. If you pair these burgers with a small salad and some seasoned, roasted potatoes, you’ll have the perfect winter meal.

So, get your food processor out (unless you have a sharp knife and really strong biceps, it’s essential for this recipe) and make a batch of these today. They freeze well, so you can also have some on hand for a quick lunch.

Butternut Squash Burgers

Makes six, medium-sized patties

2 c. shredded butternut squash

2 c. baby spinach, loosely packed

1/2 c. chopped onion

1 c. great northern or navy beans

2 c. cooked quinoa

1/2 t. salt

1/2 t. dried rosemary

1/2 t. dried thyme

In your food processor, combine squash, beans, onion and spices and blend until smooth. Add spinach and pulse until spinach is finely chopped and blended into the mixture. Transfer mixture to a mixing bowl and blend in quinoa. Cover bowl, put in the refrigerator and allow mixture to chill for at least an hour.

After mixture has chilled, heat oven to 375 degrees. Form mixture into six patties, placing each on a non-stick cookie sheet. Bake patties for about 40 minutes, turning over once about halfway through the cooking time.

(Cooking note: These patties are very moist; if the burger will not easily release when it’s time to turn, it’s not ready to be turned over. If you force it, you will have a crumbly mess. Not that this ever happened to me during my cooking process…)


Easy pickled turnips

Easy pickled turnips

This summer, my boyfriend decided to grow turnips in his home garden.

Yes, turnips. He also grew loads of tomatoes–many of them were heirloom varieties, including my favorites the Cherokee Purple and  the Green Zebra–so I forgave him for what I felt was a gardening transgression.

His venture was an interesting experiment until harvest time, when he had an overabundance of turnips to deal with. I have never cooked with turnips, so I had no idea what to do with them. Our attempts to steam them were just okay (frankly, they were a bit on the blah and boring side).

As I was trying to figure out what to do with these not-so-little root vegetables, I remembered that my favorite Middle Eastern restaurant served pickled turnips as a sandwich topping. So, I decided to turn to the internet and find an easy pickled turnip recipe.

I was rewarded for this endeavor by not only finding an easy pickled turnips recipe, but discovering a previously-unknown-to-me food writer: David Lebovitz. I’ve been reading his blog ever since, between bouts of eating my freshly made pickled turnips, and being completely envious of his life living as an American expat in Paris.

Now that I know how easy making pickled turnips (and beets!) is, I know I will making more with my available turnip supply. And, it reminds me that turnips do not have to be boring… so I will be doing some more turnip experiments in my tiny kitchen this winter.

Easy pickled turnipsEasy Pickled Turnips

Slightly adapted from David Lebovitz’s Pickled Turnips recipe (because I love beets)

3 c. water

1/3 c. kosher salt

1 bay leaf

1 c. distilled white vinegar

2 lbs. turnips, peeled and cut into spears

1 large beet (or 2 medium beets), peeled and cut into spears

3 cloves garlic, peeled sliced

In a saucepan, heat about half the water and add the salt and bay leaf, stirring until salt dissolves. Turn off heat and let liquid cool to room temperature. When the liquid has cooled, add the vinegar and remaining water. Put the turnips, beets, and garlic into a jar with a lid or a lidded glass storage container. Pour the liquid over the vegetables, cover and store at room temperature for one week. After one week, move the container to the refrigerator until ready to serve.