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A Bunch of Mint Ideas

Hakka in Japanese, pereminde in Swahili. (Julia Ewan -- The Washington Post)

Has Jason Wilson's post inspired you, mintwise? If you've purchased mint for julep use this weekend, here are a few other things you can do with it:

* Add chopped mint to a pineapple juice-soy sauce marinade for grilled pork.
* Make a Cilantro -Mint Chutney.
* Add it to a shrimp salad sandwich.
* Throw it into a quick dip, or try this Spartan Cheese dip.
* Make Mint Julep Strawberries.
* Make a refreshing, nonalcoholic Pineapple-Mint Batido: (2 servings)

1 1/2 cups diced fresh pineapple

1 1/2 cups crushed ice

1/3 cup Coco Lopez or other sweetened coconut cream

1/4 cup fresh mint leaves, plus 2 large sprigs for garnish

Combine the ingredients in a blender and whir until smooth. Pour into tall glasses and garnish each with a sprig of mint.

Per serving: 183 calories, 2 gm protein, 17 gm carbohydrates, 13 gm fat, 11 gm saturated fat, 0 mg cholesterol, 2 mg sodium

TIPS: Store it by placing its stems in a glass of water; cover the leaves loosely with a plastic bag. Rinse the leaves just before you use them.

What do you like to do with it?

-- Bonnie Benwick

By The Food Section  |  April 30, 2009; 3:00 PM ET
Categories:  Recipes , Spirits  | Tags: Bonnie Benwick, recipes  
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I like to make "minty peas" Add onion, leek, shallots or green onions to some butter, saute slowly until soft. Add about 2-3 cups peas (I admit to usually using a package of frozen)a bit of water and about 1/4-1/3 cup chopped mint. Cook covered until soft. Use an immersion blender and blend to a slightly less than smooth consitency, adding abt a Tbsp of green tabasco.

Posted by: NewtonMom | April 30, 2009 3:09 PM | Report abuse

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