Metromint Blog

Summer Minted Quinoa and Corn Salad

Summer Minted Quinoa and Corn Salad is a fabulously refreshing summer side dish.  

Did You Know?  Quinoa is actually a seed and is a complete protein with all the essential amino acids. That is not all. It is also high in calcium and other nutrients, so enjoy!

Ingredients

Quinoa

• 2 cups quinoa
• Water
• Metromint Peppermint

Dressing

• 1 Tbl lemon juice
• 1 tsp lemon zest
• ½ tsp whole grain mustard
• 1 Tbl olive oil
• ½ tsp salt
• ½ Tbl honey

Salad

• 4 ears corn, kernels removed
• ¼ cup fresh chopped mint
• 1 cup cherry tomatoes. Halved

 Directions

1. Make quinoa according to boxed directions subbing ½ the water with Metromint Spearmint to make 2 cups dried quinoa. Once cooked you will have much more than 2 cups of quinoa. (Be sure to rinse the quinoa first!)
2. Let cooked quinoa come to room temperature. (This is important so it doesnt absorb all the dressing and become dry when serving the salad)
3. Whisk together the dressing ingredients and set aside.
4. Boil shucked ears of corn and cut off kernels.
5. In a large bowl stir corn kernels, mint and tomatoes and room temperature quinoa.  Add dressing and serve.

Serving Suggestion: Top with grilled shrimp for a complete one-bowl meal. Make the quinoa ahead and store in the refrigerator for a no-fuss weeknight dinner,

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

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!

 

 

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.

Recipe Thursdays: Banana Cream Pie

12/22/11
by Jaime Borschuk, Interactive Design Manager

How about a mint twist to your banana cream pie?

Metromint Banana Cream Pie

3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
1 cup heavy whipping cream
1 cup Peppermint Metromint
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 9" pie crust, pre baked
4 bananas, sliced

Preheat oven to 350 degrees. Combine sugar, flour and salt in a saucepan. Mix whipping cream and Metromint and add gradually to saucepan. Stir over medium heat until the mixture bubbles gently. Turn heat to low and continue stirring for about 2 more minutes, and then remove from burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes (keep stirring). Remove from stove, and add butter and vanilla. Stir until smooth throughout.

Line the cooled baked pastry shell with sliced bananas. Top with pudding mixture. Bake for 12-15 minutes. Chill before serving. Optional - top with whipped cream.

Recipe Thursdays: Hot Buttered Rum

12/15/11
by Jaime Borschuk, Interactive Design Manager

One of my holiday favorites is Hot Buttered Rum. Here is a version you can make one cup at a time, with Metromint.

Hot Buttered Rum

1 1/2 teaspoons butter
1 Tablespoon brown sugar
1 1/2 teaspoons confectioners' sugar
1 1/2 oz dark rum
2 Tablespoons vanilla ice cream
1/2 teaspoon ground cinnamon
1/2 cup hot Peppermint Metromint
1/2 teaspoon ground nutmeg

Combine butter, brown sugar, and confectioners' sugar in a mug and stir until consistent. Add rum, ice cream and cinnamon, and top with hot Metromint. Mix until the ice cream and butter have melted together to make a creamy topping. Sprinkle with nutmeg and enjoy.