Monday, June 1, 2009

A Sweet Pea Baby Shower!!!

This Sunday I hosted a baby shower for my girlfriend Michelle who is due with her third baby in only a couple of weeks! I decided that since it was going to be a springtime baby, the theme would be peas! The invitations featured a pea pod on the front and stated that "Sweet Pea #3" was on the way! As usual, I went over the top with the theme and decided that all the food had to feature peas - none of the recipes I had ever made before, but thought they sounded good, so went for it! I made a sign for the front door that I had cut out a pea pod and little baby peas from scrapbooking paper, and wrote "Peas Come In!". (There were also little green balloons with faces drawn on them tied to a post at the end of the drive that unfortunately blew away...)
The main colours of the shower were green and pale yellow (like the invitations) and I even wrapped the prizes for the games in green and yellow tissue paper, and the favours were all shades of green: a kiwi and green tea scented candle in a glass globe which I made a paper pea and stuck to the top, and then tied a poem on a bookmark from the new baby thanking everyone for celebrating with his/her Mom, and a green cosmetic bag filled with pedicure items and a card that said "Soon Michelle will see her feet...This is a little something for you to get your feet sandal ready!"

Lastly I baked my FIRST cake (as you may or may not know, Greg does all the baking because I don't enjoy it and am a little intimidated by baking!!) I created a cake which was a baby peeking out of a baby carriage, which I found in "Canadian Living" (along with most of the recipes for the menu!)

All in all it was a fantastic shower and a lot of fun! The food was great (if I do say so myself!) and the ladies asked me to post pictures and recipes for here goes!

2 tbsp olive or vegetable oil
1 large sweet onion, chopped
1 large red onion, chopped
1 tbsp chopped fresh parsley
1 tub (8oz) onion and chive cream cheese spread

Assorted cut veggies

  • In a large skillet, heat oil over medium heat. Cook onions until tender and browned (approx 10 to 15 mins)
  • Stir in parsley and cream cheese until smooth. Spoon into a serving dish (it looks great in a hollowed-out bell pepper!)
  • Serve warm or cold with crackers or vegetables!
  • ENJOY!!



1 can of crushed pineapple (8oz), well drained

1 cup sour cream

1 tbsp packed brown sugar

1 tsp finely grated lime zest

Assorted cut fruits

  • In a small bowl mix the first four ingredients well and refrigerate until ready to serve.
  • Spoon dip into a serving bowl (it looks great in a hollowed-out pineapple halved lengthwise!) and place on a platter with the assorted fruit for dipping!



4 cups softened vanilla ice cream

4 cups softened lime sherbet

4 cups 2% milk

6 oz can of lemonade concentrate, thawed

6 oz can of limeade concentrate, thawed

2 cups of water

4 cups club soda

  • Stir ice cream, sherbet and milk in a large punch bowl.
  • In a pitcher, stir together the limeade and lemonade with the water. Pour over the ice cream.
  • Slowly add club soda and stir.
  • ENJOY!



1 pkg of soba noodles (8oz) - Japanese buckwheat noodles

1 tbsp each, of sesame & vegetable oil

2 cloves garlic, minced

10 oz (300g) of shiitake mushrooms, stemmed and sliced

12 oz snow pea shoots (375g)

1/3 cup light mayonnaise

1/4 cup sodium-reduced soy sauce

1 tbsp rice vinegar

1 tsp granulated sugar

  • In a large pot of boiling water, cook soba noodles until tender (5 mins). Stir gently and reduce heat because they tend to boil over. Drain and rinse under cold water.
  • In a large skillet or wok, heat half of the sesame and vegetable oils over med-high heat; saute garlic until fragrant (15 seconds), add mushrooms and saute for another 4 mins, or until tender. Add to noodles.
  • In the skillet heat the remaining oils and stir-fry the pea shoots until wilted and tender (5 mins). Add to noodle mixture.
  • Whisk together mayonnaise, soy sauce, rice vinegar, and sugar. Pour over noodles and stir well. Serve at room temperature, or cooled.



1 baguette

1/3 cup EVOO

1 cup fresh peas (or frozen)

1 cup ricotta cheese

1/4 cup finely grated Parmesan Reggiano

3 tbsp packed fresh mint leaves

2 tsp lemon juice

1 clove of garlic, minced

1/2 tsp each of salt and pepper

  • Cut the baguette into thin slices and arrange on a baking sheet. Brush with EVOO and broil until crispy and brown. Set aside.
  • In a saucepan of boiling salted water cook peas until tender. Drain and chill in ice water to preserve the bright green colour and to stop cooking process.
  • In a food processor, puree together the ricotta, remaining oilk grated Parmesan Reggiano, mint, lemon juice, garlic, salt & pepper. Pulse in peas until crushed but still chunky.
  • Top each crostini with some of the pea mixture and enjoy!



2 tbsp EVOO

1 bunch of green onions, coarsely chopped

10 cups chopped romaine lettuce (approx. 2 heads)

3 cups sodium-reduced chicken or vegetable broth

2 cups fresh or thawed peas

1 tsp granulated sugar

1/2 tsp each of salt & pepper

1/2 cup buttermilk or sour cream

  • In a large pot heat EVOO over medium heat. Cook onions until softened (2 mins) and add the lettuce. Cover and cook until wilted, stirring occasionally, for 5 mins.
  • Stir in broth, 1/2 cup water, peas, sugar, salt and pepper. Bring to a boil, recude heat and simmer covered for 10 mins.
  • In a blender (or using an immersion blender) puree soup until smooth. Strain into a large bowl, pressing on solids. Whisk in buttermilk, cover and refrigerate until cold.
  • Serve in bowls with fresh dill sprigs and crumbled goat cheese.



1 pkg (250g) cream cheese, softened

3 cups cold milk

2 pkgs of vanilla instant pudding (4 serving size)

2 1/2 cups thawed cool whip topping, divided

48 Nilla vanilla wafers

1/2 cup strong brewed coffee, divided and cooled

2 squares of Baker's semi-sweet chocolate

1 cup of fresh raspberries

  • Beat cream cheese until creamy and then beat in milk and pudding mixes. Stir in 2 cups of Cool Whip.
  • Line 2 1/2L bowl with 24 Nilla wafers; drizzle with 1/4 cup of coffee. Top with half each of pudding and chocolate. Repeat all layers.
  • Top with remaining Cool Whip and raspberries. Refrigerate for 2 hours.

*You can substitute the coffee with chocolate milk!

The recipes for the dips came from a Betty Crocker appetizers book, the tiramisu from a Kraft Kitchens magazine, and the rest from Canadian Living!

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