So, I'm having a mint abundance problem. I have a planter of chocolate mint which I planted last fall - it flourished through winter and spring and has grown to the size of a small shrub, overtaking everything else in the pot and basically growing like a weed. In addition, my organic produce box this week had...what else...fresh mint.
I am drowning in mint. I may dry some for chocolate mint teas, if I can figure out how to do so - mmm. But what to do with the rest? Anyone have any favorite mint recipes? All the ones I used to cook are paired what (what else) chocolate and cream and butter and not exactly low cal...though there is nothing like a chocolate mint mousse.
Why does the mint grow so well, and the basil (which I have 10 million healthy uses for) always dies? At least the rosemary (another 10 million use herb in my kitchen) is flourishing this year.
And here's another one that includes those whole grains you want to try on your other post:
Tabbouleh with Fresh Mint-Yogurt Dressing
From
3/4 cup water
1/4 cup uncooked bulgur
2 tablespoons diced seeded peeled cucumber
2 tablespoons frozen green peas, thawed
1 tablespoon diced onion
1/4 cup plain low-fat yogurt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
1 tablespoon minced green onions
1 1/2 teaspoons skim milk
3/4 teaspoon fresh lemon juice
3/4 teaspoon vegetable oil
1/8 teaspoon salt
1 small garlic clove, crushed
2 medium tomatoes (about 3/4 pound)
1/8 teaspoon salt
Bring water to a boil in a small saucepan; stir in bulgur. Remove from heat; cover and let stand 15 minutes. Drain well, and let cool.
Combine bulgur, diced cucumber, green peas, and diced onion in a bowl, and toss gently. Combine yogurt and next 8 ingredients (yogurt through garlic) in a bowl, and stir well. Pour yogurt mixture over bulgur mixture, and toss gently.
Core tomatoes, and cut each into 6 wedges, cutting to, but not through, base of tomato. Spread tomato wedges slightly apart, and place on serving plates. Sprinkle 1/8 teaspoon salt evenly over tomatoes, and spoon 1/2 cup bulgur mixture into each tomato.
Yield: 2 servings
NUTRITION PER SERVING
CALORIES 54(18% from fat); FAT 1.1g (sat 0.3g,mono 0.3g,poly 0.5g); PROTEIN 2.3g; CHOLESTEROL 0.5mg; CALCIUM 31mg; SODIUM 118mg; FIBER 2.5g; IRON 0.7mg; CARBOHYDRATE 10g
Third times a charm..here is one other suggestion. You could whip up a big batch of mint tea..here is a recipe you could make bigger. And I'm sure you could omit the sugar and it would still be tasty:
Moroccan Mint Tea
2 1/2 cups boiling water
2 teaspoons sugar
2 teaspoons loose Chinese gunpowder green tea or green tea
6 mint leaves, crushed
Combine all ingredients in a medium bowl; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard solids.
Note: When you get loose tea from tea bags, one regular green tea bag will yield 1 teaspoon loose tea leaves.
Yield: 2 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 17(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.0g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 0.0mg; FIBER 0.0g; IRON 0.1mg; CARBOHYDRATE 4.2g
I just tried this recipe last night and it is FANTASTIC! I did not use the pita or olive oil and it was still very tasty. I've also made it with fresh spinach instead of the lettuce.
FATOUSH (lebanese salad)
Ingredients:
1 cup diced cucumber
1/2 lettuce ( Iceberg or Coss ) chopped
4 tomatoes diced
1/2 cup fresh mint chopped
1 cup flat leaf parsley chopped
1 onion finely chopped
1/2 cup lemon juice
3 tbs. olive oil
1 pitta bread cut into small pieces and toasted under the grill
salt and pepper to taste
Directions:
Serves 3 - 4
Combine all the above ingredients in a deep dish, mix and serve as a starter or side dish.
Things to do with fresh mint?
It's quite tasty
Add lemon and it's heavenly.
