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Posts Tagged ‘mint’


After the hurricane when we came down with colds, I had an impulse to make chicken soup. But being congested, I really wanted something I could taste. I always love Asian soups, and a little spice sounded like a great idea. And it was. But next time, I won’t wait to be sick to make this soup.

Thai Red Curry Chicken Soup

5 cups chicken stock

1 package rice noodles

2 tablespoons thai red curry paste

3 tablespoons fish sauce

1/2 can coconut milk

2 tablespoons sugar

Juice and zest of 2 limes

3 tablespoons cilantro (or basil or parsley), chopped

2 tablespoons mint, chopped

1-2 cups shredded rotisserie chicken or roasted chicken breast

1 tablespoon sesame or vegetable oil

Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through. Off the heat, add the herbs and the remaining lime juice and serve.

 

Easy Chicken Stock

1 chicken carcass with leftover bones

1 onion, cut into quarters

2 garlic cloves

2 carrots, cut in half

a couple sprigs of any herb in the fridge, such as sage, thyme, parsley, etc

salt and pepper

water

Combine all the ingredients in a large pot and fill with water to almost full. Allow to simmer for 45-60 minutes and then allow to cool on the stove. Strain out the solids, and either use immediately or freeze for later.

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This summer we seem to be having an endless string of 90+ days, which makes it a challenge to find light and delicious dishes that don’t make me sleepy. My ideal meal in weather like this is a light salad or fruit/vegetable along with a few bites of something really tasty like a grilled cheese. Balance between veg and cravings.

This salad has crisp, refreshing watermelon paired with feta, which is a lighter cheese that works well in summer. Add a little fresh lemon juice and mint, and you have a great starter or light lunch for these hot days.

Watermelon and Feta Salad

2 cups cubed watermelon

1 cup cubed feta (your favorite variety)

3 tablespoons chopped mint

Juice of 1/2 lemon

3 tablespoons extra virgin olive oil

1 scallion, chopped

Salt and pepper to taste

Combine the watermelon, feta, mint, and scallion in a bowl and toss. Squeeze the lemon over and drizzle the olive oil. Toss again to combine and serve!

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Sangria is one of my favorite things to make in the summer. You can make up a big pitcher and it’s just a party in a glass. For some reason, it transports me to the beach or a picnic or a cookout– maybe it’s the fun colors. You can make infinite varieties and I love using rose and sparkling wine as well.

White Wine Sangria

1 bottle of your favorite white wine (you don’t need to spend a lot on the bottle, but make sure you would drink it on it’s own)

1/2 cup brandy (or your favorite fruity alcohol such as framboise or peach brandy)

1/4 cup sugar

6 strawberries, sliced

1/2 mango, diced

1 lime, sliced and cut in half

6 mint leaves

Combine the brandy, sugar, and half the fruit in the bottom of a pitcher and lightly muddle it together until the sugar is dissolved. Add the wine and the rest of the fruit. Stir to combine and adjust the flavors depending on how dry or fruity your wine is. You can store it like this in the fridge for a day or two, if you wish. To serve, add the mint leaves and pour over ice.

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I’m a big fan of quinoa because it reminds me of pasta but it’s actually a seed so it’s healthier. You can basically treat it as you would any small pasta and it works, although my favorites are either mushroom-based or citrus-based. When I saw these beautiful snap peas at the farmers market, it seemed like a natural fit for a healthy Sunday lunch.

Quinoa with Snap Peas and Mint

1 cup quinoa

2 cups chicken stock (or vegetable stock or water)

1/2 cup white wine

Zest and juice of 1 lemon

1 onion, chopped

1 garlic clove, minced

1.5 cups snap peas

2 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon mint, chopped

Saute the onion and garlic in a little extra virgin olive oil until they soften. Season with salt. Add the quinoa and allow to toast for a minute. Add the chicken stock and wine and let cook until the quinoa softens. Add the vinegar, lemon juice and zest, and honey and stir through. Add the snap peas and cook for the final minute. Top with the mint and a drizzle of extra virgin olive oil when you serve it.

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Spring is definitively here, and maybe we’re already into summer with temperatures hitting close to 90 degrees today. It’s time for some no-cook or quick cooking recipes so that I don’t overheat the apartment with the stove. One of my favorites from the cleanse earlier this year was this salmon with pepita pesto. The pesto is really quick and just requires a food processor, and the salmon cooks in less than 10 minutes. It’s delicious and very healthy…perfect for a day like today!

This wonderful fava bean and pecorino salad with mint would pair nicely with the salmon, and it’s a light and refreshing salad for warm days.

A quick and simple pasta is also a good bet when I want dinner in 10 minutes. This spaghetti with cherry tomatoes tastes like spring, with the first good tomatoes of the season. Cherry tomatoes usually have more flavor early in the season than other tomatoes, and when you can get delicious ones, the simplest recipes will show them off the best.

A spring menu would not be complete without a fruit dessert, and this berry pie is so quick and easy.  No need to have the oven on as long as you would for a crisp or regular fruit pie, this flavorful pie is one of my summer night favorites!

And if you absolutely need some chocolate, these broiler s’mores are done in 2-3 minutes and you’ll wish you made more!

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This salad says Spring to me like nothing else. It’s bright, green, and fresh looking and the salty bite of the pecorino gives it beautiful depth of flavor. The mint makes it even more refreshing and it pairs well with anything. It’s still cold and rainy here in New York, and this is a much needed reminder that Spring is just around the corner.

Fava Bean and Pecorino Salad

2 cups fava beans, shelled from the outer layer

1 cup arugula

Juice and zest of 1 lemon

3 tablespoons chopped mint

2 tablespoons olive oil

salt and pepper

Pecorino shavings

Blanch the fava beans in boiling water for 2 minutes so that you can remove the white outer shell. Shock in ice water to stop the cooking. Pinch one end of a fava so that the bean inside pops out.

Combine the shelled favas with the arugula, lemon juice and zest, mint, and olive oil. Season with salt and pepper and toss together. Plate with some of the pecorino shavings on top to garnish.

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My burgers are always a big hit and I keep my dad’s secret guarded very closely. I’m not sure if I will post that recipe at some point, but for now, it’s a secret. Sorry!

For now, you’ll have to try these delicious lamb burgers. I like lamb because it’s rather lean and flavorful with a gamey quality that I really like. It tends to get pretty dry if you overcook, so keep them closer to rare and they’ll stay nice and moist. Perfect for your next gathering, whether it’s basketball, oscars, or bbq!

Lamb Burgers

1 pound ground lamb

2 garlic cloves, minced

4 tablespoons chopped mint

1 tablespoon chopped parsley

1 teaspoon tomato paste

1 1/2 teaspoons salt

1 shallot, minced

1 teaspoon Worchestershire sauce

4 burger buns or 8 slider buns

1/4 cup plain yogurt

Combine the lamb, garlic, shallot, salt, Worchestershire, tomato paste, and half the mint together in a bowl. Mix together with a fork, being careful not to over mix the meat. Form into burgers or sliders and grill on a grill pan or grill for 3 minutes on the first side and then an additional minute on the second side. You want to start seeing the juices coming to the surface and the bottom browning before you flip. You know they’re done to medium rare when they are still somewhat soft to the touch like pushing where your thumb meets your palm.

Combine the rest of the mint and the parsley with the yogurt. Spoon onto the burger and enjoy!

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