Metromint Blog

Guest Blogger: Minted Lamb Burgers

Winner of our Facebook Recipe Contest:

Guest Blogger: Rob Pivarnik, a huge fan off all things minty, helps you exercise your brain as the editor of a crossword/variety-puzzle magazine. When not spending "way too much time on Facebook," he enjoys travel, photography, cooking, and spending his summer weekends with friends who live in the sixteenth century. His recipe for lamb burgers is approved by his two cats, Isis and Puck, who won't leave him alone until they get some.

One of my favorite recipes including mint is a simple one for LAMB BURGERS!

Minted Lamb Burgers

• 1 lb. ground lamb (let come near to room temperature)
• 4 cloves garlic
• 1/2 cup (loosely packed) mint leaves
• Salt to taste
• Pepper to taste
• olive oil

Directions

1. Finely mince garlic and mint.
2. Mix in salt & pepper.
3. Add to ground lamb.
4. Make 4 patties.
5. Brush tops lightly with olive oil.

Broil 6 minutes. Flip. Brush tops with olive oil. Broil 6 more minutes. Serve.

Serving suggestions:

If serving as an entree, add a side of roasted pear filled with a mix of plain yogurt & mint jelly or with sliced cucumbers and a tahini mayo for dipping. 

If serving as a sandwich, add a slice of fresh pear or apple and a slice of brie. 

*Picture courtesy of www.netmums.com

Shaved Carrot & Pineapple Mint Salad

This is a perfect side salad for company to replace the more mundane lettuce base salad. Pairs especially well with Asian or Mexican inspired dishes.

Salad 

• 1 cup diced pineapple
• 1 cup diced cucumber (English or regular, seeded)
• 1 ½ cups shredded carrot
• ½ cup avocado
• 10-15 mint leaves, chiffaude

Dressing

• 2 tablespoons lime juice or fruit vinegar (such as Trader Joes muscat vinegar)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp light mustard

Directions

1. Combine the salad ingredients in a bowl large enough for mixing
2. Mix dressing ingredients and then pour over the salad.
3. Refrigerate for 20 minutes before serving to let ingredients meld and the flavors develop

 

 

Guest Blogger: Metromint Poached Salmon With Dill

Dr. Linda Crossman has a long history in education and nutrition. Her Master’s Thesis “The Enrichment of Selected Snack Foods with Textured Vegetable Protein” gives her unique insight into the chemistry behind the ingredients.   As a former restaurateur, chef and hospital dietician, she has the hands on experience to match her education. Currently she is a Consultant Recipe Editor for a Chinese- American partnership and a Consultant and Nutritionist/Chef to Cooking Matters, a subsidiary of Share Our Strength teaching Foods & Nutrition to disadvantaged adults.

Metromint Poached Salmon With Dill

INGREDIENTS

• 1 to 1½ pounds salmon fillets                                                                
• 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)
• 3/4 cup Mentromint Peppermint water
• A few thin slices of yellow onion and 1 shallot, peeled and sliced thin
• Several sprigs of fresh dill or 1/2 tsp. dried dill
• Scant 1/2 tsp. sea salt (optional)
• Chopped  fresh parsley and dill and/or a few capers
• Freshly ground black pepper
• Extra Virgin Olive Oil

 

Put wine, water, dill, salt and onions and shallot in a saute pan; bring to a simmer on medium heat.

Place salmon fillets, skin-side down in the pan. Cover.

Cook approx. 5 minutes or to desired done-ness. Do not overcook.

Serve with a drizzle of extra virgin olive oil, a sprinkle of  chopped parsley/dill or capers and a grind of fresh pepper.  

 

Substitutions: firm fleshed fish such as cod or haddock

 

Guest Blogger: Goof Proof Decadent Metromint Chocolate Cake

Metromint  Fudge Chocolate Cake

Dr. Linda Crossman has a long history in education and nutrition. Her Master’s Thesis “The Enrichment of Selected Snack Foods with Textured Vegetable Protein” gives her unique insight into the chemistry behind the ingredients.   As a former restaurateur, chef and hospital dietician, she has the hands on experience to match her education. Currently she is a Consultant Recipe Editor for a Chinese- American partnership and a Consultant and Nutritionist/Chef to Cooking Matters, a subsidiary of Share Our Strength teaching Foods & Nutrition to disadvantaged adults.

Ingredients

2 c. white sugar                                  

1- 3/4 c. all purpose flour                              

3/4 c. unsweetened cocoa powder                       

1- 1/2 tsp. baking powder                            

1- 1/2 tsp. baking soda                                  

1 tsp. salt

 

1/2 c. canola oil

1 Tbsp. vanilla + 1/2 tsp. mint extract

 2 lg. eggs    

1 c. milk

1 c. boiling Metromint, Peppermint

 

Directions

Pre-heat oven to 350 degrees.  Spray non-stick spray then  sprinkle flour on the sides and bottom of a 9 X 13 metal oblong baking  pan. Tap pan lightly to distribute flour and bang out excess

Note:  Spray non-stick spray, then cut a piece of parchment paper to fit the bottom of pan; spray again and   then lightly flour  bottom and sides of pan and tap out excess. This prevents sticking.

Combine all dry ingredients in mixing bowl. Add all wet ingredients EXCEPT BOILING WATER. Mix thoroughly on medium speed for 2 minutes. Stir in boiling water. (Batter will be thin!)

Pour batter into pan and bake in the center of oven for 35 - 40 min. Check for doneness with wooden pick in center of cake (comes out clean). Cool 10 min. then place cooling rack on top of cake, invert and remove.   Cool thoroughly before frosting.  Note: Cake freezes very well, wrap in heavy duty foil, defrost with wrapping.

Other Baking Pan Options:

30 Cupcakes: line 2-1/2 " muffin tins with paper bake cups, fill 2/3 full with batter, bake for 22-25 min.

Layer Cake:  Grease and flour two 9" round or square bake pans, bake for 30-35 min.

 

 

 

 

 

 

 

Fudge Frosting

1 stick (1/2 c.) real butter at room temperature                 3 c. powdered sugar

2/3 c. unsweetened cocoa powder                                          1/3 c. milk

1 Tbsp. vanilla extract                                                                     pinch salt

Optional:  Add 1/2 tsp. mint extract

 

Cream butter with mixer until soft.     

Add all other ingredients and mix well until blended, scrape down sides of bowl. Continue to whip until very fluffy about 2 minutes. If frosting is too stiff, add a bit more milk. If too soft, add more powdered sugar.   Options:  substitute a couple tablespoons of Peppermint Schnapps, Grasshopper or Rumplemintz for a portion of the milk

 

 

 

 

 

 

Guest Blogger Recipe: Middle Eastern Tabouli

Dr. Linda Crossman has a long history in education and nutrition. Her Master’s Thesis “The Enrichment of Selected Snack Foods with Textured Vegetable Protein” gives her unique insight into the chemistry behind the ingredients.   As a former restaurateur, chef and hospital dietician, she has the hands on experience to match her education. Currently, she is a Consultant Recipe Editor for a Chinese- American partnership and a Consultant and Nutritionist/Chef to Cooking Matters, a subsidiary of Share Our Strength teaching Foods & Nutrition to disadvantaged adults.

Middle Eastern Tabouli

Serves 6-8 

 
                                                             

Ingredients

• 1 cup boiling Metromint water (Lemonmint or Peppermint)
• 1 cup fine bulgur or cracked wheat
• 1 cup minced fresh parsley
• 1/4 cup minced fresh mint leaves
• 1 cup thinly sliced scallion (about 6)
• 1/4 c. finely chopped red onion
• 3  Roma tomatoes, seeded and diced small
• 1 cucumber, peeled, seeded and diced small
• 3-4 tablespoons extra virgin olive oil
• 3-4 tablespoons freshly squeezed lemon juice
• 1 teaspoons sea salt
• Optional: sheeps's milk feta cheese
• Optional: 3 tablespoons toasted pignoli nuts

 

Directions

In a large mixing bowl, pour the boiling Metromint water over the cracked wheat, let stand covered, about 20 minutes until wheat is tender and all water is absorbed.

Add the chopped herbs and vegetables and toss with the mix.

Combine the oil, lemon juice, and salt in a separate bowl. Add dressing to cracked wheat mixture and mix well. Add optional cheese and nuts and stir gently. Chill.

Serve and enjoy as: a side dish accompanying kebobs, grilled fish or roasts, a finger food wrapped in lettuce or pita bread, a stuffing in scooped out tomatoes or pre-cooked zucchini boats or on its own!