Posts Tagged ‘mint’

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Fresh Herb Steak Sauce

September 27, 2017

20170819 Herb Sauce 01When we made steaks for D’s birthday, we wanted a bright and fresh sauce to counter the richness of the side dishes. We decided to try our hand at a fresh herb steak sauce, and it was the perfect addition to our steaks.

You will need:

  • 1 clove of garlic, peeled
  • 1/3 c fresh mint
  • 1/3 c fresh basil
  • 1/4 c fresh chives
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 3-6 T olive oil

Then you will…

  1. In a small food processor, combine the garlic with the herbs, lemon zest and lemon juice.
  2. Pulse to begin breaking it all down.
  3. Add 3 tablespoons of olive to start. Pulse to until combined into a sauce.
  4. Add more olive oil as needed, so that the sauce is slightly loose.
  5. Serve with your favorite grilled protein!
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Parmesan Pasta with Prosciutto and Peas

September 14, 2016

20160903 Parmesan Pasta 03

This quadruple “p” dinner is a luscious comfort dish: the Parmesan adds creaminess, the prosciutto adds a yummy saltiness, the peas add a hint of sunshine and spring, and pasta is a favorite of D’s.

You will need:

  • 1 lb of your favorite pasta
  • 2 T olive oil
  • 2 T butter
  • 4-6 oz prosciutto, sliced into thin ribbons
  • 1/2 yellow onion, sliced thin
  • 16 oz frozen peas
  • 1/2 c heavy cream
  • 1 T fresh mint, chopped
  • 1 T fresh basil, chopped
  • Pinch of crushed red pepper flakes
  • Pepper, to taste
  • 1/2 c Parmesan, grated

Then you will…

  1. Salt a large pot of water. Bring to a boil. Cook the pasta according to the instructions, stopping 1-2 minutes shy of al dente. Save 1 cup of the cooking water when you drain the pasta.
  2. In a large nonstick skillet, heat the olive oil and butter over medium low heat.
  3. Add the prosciutto and onion and saute until starting to turn golden and crispy, about 3-5 minutes.
  4. Stir in the frozen peas and allow to saute another 2 minutes.
  5. Stir in the cream, mint, basil, and red pepper.
  6. Mix in the cooked pasta.
  7. Stir in the lemon zest and season with the pepper.
  8. Mix in the Parmesan, thinning the sauce with some of the reserved pasta cooking water as needed.
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Blackberry Mint Limeade

July 14, 2016

Summer sun goes perfectly with chilly, tart citrus drinks like lemonade and limeade. Adding blackberries here gives it some extra sweetness, while the mint makes the drink even more refreshing.

You will need:

  • 3 pints fresh blackberries
  • 6 c water, divided
  • 4 oz (~1/2 c) fresh mint, roughly chopped
  • 1 c sugar
  • 1 1/2 c fresh lime juice (from about 8-10 limes)

Then you will…

  1. In a blender, puree the blackberries with one cup of the water.
  2. Strain the blackberries through a fine sieve into a large pitcher or bowl.
  3. In a small saucepan, combine the mint and sugar with one cup of water. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Remove from heat.
  4. Strain the syrup to remove the mint leaves.
  5. Pour the mint syrup into the blackberry mixture.
  6. Add the lime juice and remaining 4 cups of water.
  7. Stir and serve over ice!

20160712 Limeade 01

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Pimm’s Cup

August 12, 2015

This is the second of three punch bowls we served at our “welcome to summer” party. It would also be a fun drink to mix up around Kentucky Derby time.

You will need:

  • 1 bottle (750 mL) Pimm’s No. 1 Cup Liqueur
  • 1/2 cucumber, sliced into thin rounds
  • A handful of frozen strawberries
  • 1 orange, sliced thin
  • 1 lemon, sliced thin with seeds removed
  • 1 green apple, sliced thin
  • 1 c fresh mint leaves
  • 2 L sprite

Then you will…

  1. Pour the Pimm’s into a punch bowl or pitcher.
  2. Add the fruit.
  3. Lightly crush the mint by rubbing it between your palms. Add to the punch.
  4. Mix in the sprite.
  5. Serve over ice.

20150626 Pimms Cup

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Chicken Yogurtlu

April 25, 2014

This is a fun play on a more traditional chicken kebab. It also reminds me of a panzanella salad, because you make large toasty croutons to soak up the tomato sauce. This definitely is a slightly spicy dish with the cayenne pepper. If you leave it out, the dish will better suite milder taste buds!

You will need:

  • 1 lb chicken breast, cubed into 1-inch pieces
  • 1 1/2 c Greek yogurt, divided
  • 2 lemons, juiced and zested, divided
  • 3 cloves garlic
  • 2 t ground ginger
  • 1/2 t oregano
  • 1/4 t cayenne
  • 3/4 t ground cumin, divided
  • 1 small bunch fresh mint, minced
  • 3 T olive oil, divided
  • 1 small red onion, minced
  • 1 c crushed tomatoes
  • 4 T butter, divided
  • 4 c ciabatta, cut into 1-2 inch pieces
  • 1/2 t garlic powder
  • Salt and pepper

20140416 Yogurtlu 01

Then you will…

  1. Place the chicken in a large ziplock bag.
  2. In a medium bowl, mix together 1/2 c of the Greek yogurt with the lemon zest, half of the lemon juice, 1 minced clove of garlic, ginger, oregano, cayenne, 1/4 teaspoon of the cumin, and 4 teaspoons of the mint. Season with salt and pepper.
  3. Add the yogurt mixture to the chicken. Allow to marinate for 1 hour. Then allow to warm up for a half hour on the counter.
  4. In a small bowl, combine the remaining cup of yogurt with the other half of the lemon juice, 2 cloves minced garlic, and the remaining mint. Season with salt and pepper. Set aside.
  5. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and allow to saute until softened and lightly caramelized.
  6. Add the tomatoes and the remaining 1/2 teaspoon of cumin to the onion mixture. Bring to a simmer for 10 minutes, stirring occasionally.
  7. Mix in 1 tablespoon of the butter and season with salt and pepper. Keep warm.
  8. In a large nonstick skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the bread cubes and garlic powder. Continue stirring while the bread crisps and turns golden. Remove from heat and reserve on a plate.
  9. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chicken with its yogurt sauce. Allow to cook 5-8 minutes, or until cooked through and browned.
  10. To serve, place the toasted bread on a plate. Top with tomato sauce, some chicken and a little of the yogurt sauce. Enjoy!
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