|(Psst! If you’re looking for green-themed foods for Saint Patrick’s Day, check out my new Savory Cupcakes with Mashed Potato and Broccoli “frosting”!)|
Slowpoke! That should be my nickname. Captain Slowpoke. Tomorrow is the last day to enter this month’s SOS Kitchen Challenge and here I am entering just now, almost at the last minute. It’s almost disgraceful! But still, I made a savory dish *and* a dessert, so I’m hoping that will earn me some brownie points. Or in this case minty points! Let’s start with the savory for a change! :)
This is the easiest dressing ever! It works great with steamed potatoes and it was also super tasty with my weekly baked tofu splurge. Assuming that you already know how to steam potatoes, here is the recipe for the herby mint dressing.
|Mint and Parsley Dressing For Steamed Potatoes1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
1 garlic clove
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
1 tsp fresh lemon juice
1 tsp paprika
1/8 tsp salt
freshly ground black pepper
2 steamed or baked potatoes, cut into six or eight pieces each1. Mince the mint and parsley leaves. Mince the garlic as fine as possible.2. In a small mixing bowl whisk together the olive oil, balsamic vinegar and fresh lemon juice until well combined.
3. Add the paprika, salt and black pepper to taste. Stir in the minced herbs and garlic and let the dressing rest for 10 minutes.
4. Pour over the steamed potatoes and toss to coat.
That’ll do pig. That’ll do. This was enough dressing for two steamed potatoes which weighed about 6oz/170g each, raw. Serve hot and sprinkle with more salt and pepper if needed.
Oh, what’d ya say? You just ate these garlicky potatoes but you didn’t remember you had a date with one of the Cullens? Oh no! Quick! Have a bowl of minty ice cream to freshen up your breath!
Mmmmminty! This is my new favorite ice cream flavor! I’ve never been a mint ice cream person, but I am a convert. Even Mr. Wing-It loves it! At first he found it too herby, but now he’s coo coo for minty ice cream! This recipe was inspired by David Lebovitz’s non-vegan mint chip ice cream.
|Coconut Milk Mint Chip Ice Cream1 cup fresh mint leaves
1/2 cup turbinado sugar
1/2 cup water
1 14 oz can full fat coconut milk
1/4 cup raw baby spinach leaves (really packed! 12-15 leaves)*
1 tsp vanilla extract
pinch of salt
1/4 to 1/2 cup grain sweetened chocolate chips**1. In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes.2. Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, vanilla and salt. Liquefy for about a minute or until smooth. It should look nice and green now!
3. Strain the mixture into a medium size mixing bowl (if possible, one with a spout for easy pouring.) Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold.
4. Once chilled, strain it again into your ice cream maker’s bowl, and freeze in your ice cream maker according to the manufacturer’s instructions. It took just about 30 minutes in my awesome Cuisinart Ice Cream Maker. Place a food storage container (where you want to keep your ice cream) in the freezer. Don’t have an ice cream maker? That’s cool, Mr. Lebovitz tells you how to make ice cream without an ice cream maker here.
5. A few minutes before the ice cream maker is done churning, melt the chocolate chippers in the microwave in a dry glass bowl. I don’t do double boilers (yawn.) It took my microwave 90 seconds on low power, stirring every 30 seconds, to melt the chips completely.
6. Now comes the fun part! When the ice cream maker is done churning, remove your food storage container from the freezer and spread about half of the ice cream on the bottom. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Beat it into submission if you have to! Repeat with the other half of the ice cream and the rest of the melted chocolate.
7. When you’re done having fun breaking up the chocolate, cover the bowl and freeze the ice cream until firm.
I always take it out of the freezer about five minutes before serving so it’s not too hard and it’s way easier to scoop.
* It won’t taste like spinach! Honest! The baby spinach is just there to give the ice cream a nice green color, because it’s so purrrrdy that way!
** This recipe calls for grain sweetened chocolate chips because I’m a good girl and I’m playing by the SOS Kitchen Challenge rules, but any type of chocolate chips or baking chocolate will work. Wouldn’t it be nice if they made maple sweetened chippers? Anyway, I only do 1/4 cup of chocolate chips because Mr. Wing-It doesn’t like a lot of chocolate, but if I was going to make this only for myself I would probably go with 1/2 cup for extra chocolateness!
Mint Chip Ice Cream in a gluten free cone
That’s it for my SOS Kitchen Challenge entry! I made it! YAY! I’m looking forward to next month’s challenge already! Check out Ricki’s blog and Kim’s blog if you too want to participate in this fun challenge! And check out Ricki’s Mint Chip ice cream too! :)
Now before I go have another scoop of ice cream, check out these amazing flourless peanut butter cookies courtesy of Ashley of the (never home)maker blog!
Ashley blogged about my Mutant Flourless Almond Butter Cookies and she even made her own awesome version! They are made with chunky peanut butter for extra crunchiness, and they are super delicious! I knew I wanted to make these peanut butter goodies as soon as I saw them on Ashley’s blog. Go check out her pictures and you’ll see why I couldn’t resist! Thank you for sharing the peanutty goodness, Ashley! :D
OK – ice cream’s meltin’… gotta run!