Unusual Fresh Mint Recipes
Cool, crisp, refreshing Mint. You've seen it used in Tea, Mojitos and other drinks.
But have you had it paired with Berries (maybe), Black Beans, Cucumbers or Peas? We're guessing probably not!
Read on for some less ordinary Recipes we have discovered using Mint.......
Cumin Black Beans with Mint
1 cup of finely chopped onion
1 ½ Tablespoons of minced garlic (about 2 large cloves)
1 ¼ teaspoons of cumin seeds
1 Tablespoon of Olive Oil
2 14-16 ounce cans of Black Beans, rinsed and drained well
¼ cup of Fresh Orange Juice
1 cup of Fresh Mint leaves, washed well, spun dry and chopped
Directions: In a small heavy saucepan cook onion, garlic and cumin seeds with salt and pepper to taste in oil over moderate heat, stirring until onion is pale golden, about 5 minutes. Remove pan from heat and cool onion completely.
In a bowl, toss onions with beans, orange juice and salt and pepper to taste. Add mint and toss gently.
2 Tablespoon of Butter
3 cups of Early Green Peas (fresh or frozen)
1 Tablespoon of Grated Orange Rind
2 Tablespoons of Fresh Orange Juice
1 Tablespoon of chopped Fresh Mint
½ teaspoon of salt
¼ teaspoon of pepper
Directions: Melt butter in a medium saucepan over medium heat. Add peas, rind and juice. Cook, stirring occasionally, for 8 to 10 minutes or until thoroughly heated. Stir in fresh mint, salt, and pepper.
Cucumber Salad with Oranges and Mint
1 English Cucumber, sliced into rounds
1 (12 ounce) can of mandarin oranges, drained
1 ¼ cups of Fresh Mint leaves
1 Tablespoon of sherry vinegar
2 teaspoons of olive oil
Ground Black Pepper
Directions: In a large bowl, combine cucumber, oranges, mint, vinegar and oil. Toss to combine. Season with salt and black pepper.
Strawberry Shortcakes with Mint and Whipped Cream
1 ¾ cups of all purpose flour
5 Tablespoons of Sugar
1 Tablespoon of Baking Powder
¼ teaspoon of salt
¼ cup (1/2 stick ) chilled unsalted butter, cut into ½ inch cubes
1 cup plus 2 Tablespoons chilled whipping cream
1 Tablespoon of grated Orange Peel
For Berries and Cream;
3 1-pint baskets of strawberries, hulled and sliced
½ cup plus 3 Tablespoons of sugar
2 Tablespoons of thinly sliced Fresh Mint
½ teaspoon of grated orange peel
1 cup chilled whipping cream
1 teaspoon of vanilla extract
Directions for Biscuits: Preheat oven to 375⁰F. Line baking sheet with parchment paper. Blend flour, 4 Tablespoons sugar, baking powder, and salt in processor for 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to ¾ inch-thick round. Using a 3-inch-diameter cutter, cut our 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 Tablespoon sugar.
Bake Biscuits until pale golden and tester inserted into center comes out clean; about 20 minutes. Cool for 15 minutes.
Directions for Berries and Cream: Combine berries, ½ cup sugar, mint and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
Combine cream, vanilla, and remaining 3 Tablespoons of sugar in large bowl. Whisk until soft peaks form.
Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.