Metromint Blog

Metromint & Lemon Poached Fish

Fish is an incredibly healthy and delicious protein. It can be an
integral part to living a healthy lifestyle. We suggest you check out Monteray
Bay Aquariums's Fish Watch to ensure you are choosing an Ocean-Friendly fish.

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx

1 lb white fish filets

1 Cup Metromint (Spearmint
or Peppermint)

Lemon Juice of ½ a (juicy!) lemon

1 garlic clove, minced

½ white onion, minced

1 tsp. olive oil

1 tsp. salt

½ tsp. black pepper

Chopped parsley

In a pan deep enough to hold liquid and fish, sauté onion in olive
oil until translucent, about 5-7 minutes. Add garlic and sauté another 1
minute. Add lemon juice, salt, pepper Metromint
and bring to a simmer.

Add fish filets and cover. Cook 5-7 minutes for a thin filet, 7-9
minutes for a thicker filet.

Garnish with fresh chopped parsley and a lemon wedge.

Serving Suggestions: Serve with a side of wild rice and sautéed kale with garlic and crushed red pepper for a balanced meal good enough for guests and quick enough for a weekday.

 

 

 

Vietnamese Dipping Sauce (Nuoc Cham)

Written by: Morgan McLaughlin

Try this super tasty and versatile variation of a traditional Vietnamese sauce. 

6 tablespoons fish sauce 
6 tablespoons Metromint Peppermint water 
6 tablespoons fresh lime juice

1 tablespoon Agave Nectar 
2 teaspoons seasoned rice vinegar 
2 cloves finely chopped garlic 
1-2 finely chopped chilies (optional)

Mix all ingredients and let sit for 20 minutes before serving and garnish with julienned carrots for some dinner time flourish.

It keeps well in the fridge for several days so make extra to dip your summer or spring rolls in, as a marinade or, my personal favorite as a salad dressing over shredded cabbage and carrot, bean sprouts, crushed peanuts, chopped mint and cilantro and your choice of protein.

Give it a try and let me know what you think.

 

Recipe Thursdays: Metromint Porridge

1/12/12
by Jaime Borschuk, Interactive Design Manager

This week I'm all about early morning comfort food. That is, warm oatmeal, simmered in Metromint.

Metromint Porridge (serves 2)

1 cup steel cut oats - McCann's cooks well
3 cups Metromint Peppermint
1 teaspoon vanilla extract
+ your favorite toppings (see below for mine)

In a small pot, bring Metromint to a gentle boil. Remove from heat. Add oats and vanilla, cover, and let sit for 15-20 minutes.

Put cooked oatmeal in a bowl and have fun with toppings. I like banana, apple, currants or raisins, honey, brown sugar, sunflower seeds and/or almonds. Enjoy!

Also, this is my last week at Metromint, so Recipe Thursdays may change or discontinue. It's been fun exploring minty recipes with you, and hopefully there are more to come from other folks at Metromint, or maybe even you! 

Recipe Thursdays: Iced Sweet Green Tea

1/5/12
by Jaime Borschuk, Interactive Design Manager

It's warm enough in San Francisco today that there is a (false) feeling in the air that Spring is here to stay. I want to drink iced tea on the porch. Also, in the last month I've gotten really into honey. All of this leads to this week's recipe:

Iced Sweet Green Tea (recipe for 1 gallon)

1 gallon of water 
4-5 teabags of Organic Green Tea (or equivalent loose leaf). I like Yogi Pure Green
3/4 cup of Honey. I like Marshall's Farm 
1-2 trays of Spearmint Metromint Ice Cubes

Boil 1/2 gallon of the water, add Green Tea Bags and brew for 7 minutes.

Once brewed, remove the teabags. Add honey and stir until thoroughly dissolved into liquid. Let cool.

Once cooled, pour into 1 gallon glass container. Add remaining 1/2 gallon of water (cold or room temp is fine).

Fill a tall glass with Spearmint Metromint ice cubes, and pour tea over ice. Refrigerate remainder and sip on it all week!

Recipe Thursdays: Metromint Chocolate Pudding

12/29/11
by Jaime Borschuk, Interactive Design Manager

Here's an easy variation on homemade chocolate pudding.

Metromint Chocolate Pudding

3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
1 1/2 cups Peppermint Metromint
1 (5 oz) can evaporated milk
1 oz dark chocolate, grated
1 teaspoon vanilla extract

In a large saucepan combine the sugar, cocoa, cornstarch and salt. Gradually add whole milk, Metromint, and evaporated milk. Bring to a boil over medium heat. Cook and stir for 2 minutes, or until thickened. Remove from heat. Stir in grated chocolate and vanilla. Let cool and serve.