March 17, 2016

Green Peanut Butter Smoothie

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Green Peanut Butter Smoothie

Green Peanut Butter Smoothie

March 17: St. Patrick’s Day

We have seen the rivers in downtown Chicago and San Antonio being dyed green while we attended St. Patrick’s Day festivities (we used to live near those cities). In our beloved San Antonio, where Islander’s brother still resides, the river is drained annually for cleaning and maintenance. When the river is refilled back to its resplendence, a Mud Festival takes place to mark the occasion, complete with a Mud Pie Ball and the coronation of a Mud King and Queen (the winners raise the most money to help fund river projects).

Our bodies need cleaning and maintenance, too, to drain some of that “mud-crud” in our systems. So drink something green, like this healthy peanut butter smoothie made with dark leafy greens, on the Feast Day St. Patrick, the Emerald Isle’s patron saint. Sláinte (Irish cheers literally translated “to your health!”).

Recipe

(Adapted from Bon Appetit)

Ingredients

  • 1 cup of kale/spinach/swiss chard medley
  • 1 banana
  • 1 cup nut milk, cold (we use unsweetened almond or cashew milk)
  • 2 tablespoons peanut butter (sometimes we also use almond butter)
  • ¼ teaspoon ground cinnamon

Directions

In a blender, place the vegetables, banana, almond milk, peanut butter and ground cinnamon.

Green Peanut Butter Smoothie

Seal the blender and blend until smooth. Pour into two small glasses and serve immediately.

Green Peanut Butter Smoothie

Notes

  • We use a Nutribullet extractor instead of a blender to make this green peanut butter smoothie. Islander has been drinking the full recipe as a meal replacement (breakfast or lunch) on Lent Fridays.
  • Search our blog for other Irish-inspired recipes for the Feast Day of St. Patrick.
 

February 19, 2016

No-Churn Mint Chocolate Chip Ice Cream

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No-Churn Mint

Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

February 19: National Chocolate Mint Day

We admire our friends Pat and Phyllis S. who have “green” thumbs. Their garden is filled with flowers, fruits and vegetables and they can survive off the land. Our new townhome does not have much “green” space (just mostly a small paved walkway) and we don’t have to maintain any plants. But we are required to pay outrageous Home Owners Association (HOA) fees to take care of the common areas for curbside appeal!

Thankfully, our friends share some of the natural bounty from their backyard. In exchange, we share recipes for homemade no-churn ice cream (since we are wary of listeria from the local creamery). Ironically, when they brought us fresh mint from their garden to make mint chocolate chip ice cream, the recipe did not contain the herb as an ingredient (we used a store-bought mint extract instead). But the mint leaves made for a pretty garnish.

Eventually, in addition to making no-churn mint chocolate chip ice cream, we made mint extract with the extra leaves from the bunch that Pat and Phyllis gave us. The bonus recipe is below.

Try making a homemade no-churn mint chocolate ice cream with homemade mint extract for National Chocolate Mint Day!

Recipe

(Inspired by Nigella)

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 teaspoon mint extract (see Bonus Recipe below or use store-bought)
  • a few drops of green food coloring
  • 1 cup chocolate chips (recommend mini size)
  • fresh mint leaves to garnish (optional)

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the mint extract. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of green food coloring and stir well until the desired color of light mint green is achieved.

MInt Chocolate Chip Ice Cream

Fold in the chocolate chips and mix until distributed well. Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with fresh mint leaves (optional).

Mint Chocolate Chip Ice Cream

Bonus Recipe: Homemade Mint Extract

Ingredients

  • ½ cup individual mint leaves
  • 1 – 1 ½ cup vodka

Directions

Rinse and pat dry the mint leaves. Crush them with your fingers to help release its natural oils. Place in a jar and pour vodka to cover the leaves. Seal the jar and let steep in a dark, cool place for at least a month or until it reaches the desired minty flavor. Use the liquid as you normally would in recipes (like in the above no-churn mint chocolate ice cream) that call for mint extract.

Mint Chocolate Ice Cream

Notes

  • Mahalo nui loa (thank you very much in Hawaiian) to Pat and Phyllis S. for giving us a bunch of fresh mint leaves from their garden.
  • Try substituting the chocolate chips with Andes brand crème de menthe chocolate mint baking chips for an even more minty flavor in this no-churn ice cream recipe.
  • Try substituting the ½ teaspoon mint extract for 1-2 tablespoons crème de menthe liqueur.
  • Search our blog for other recipes containing chocolate and mint combination.
 

February 17, 2016

Stir-Fried Baby Bok Choy with Shiitake Mushrooms and Tofu

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Stir-Fried Baby Bok Choy with

Shiitake Mushrooms and Tofu

Bok Choy, Shiitake and Tofu

February 17: National Cabbage Day

During Lent, we prefer a good stir-fry over a fish fry. Stir-fried baby bok choy, shiitake mushrooms and tofu is one of our favorite meatless Friday dishes to eat with a simple bowl of steamed rice. This healthy and hearty dish features a popular variety of Chinese cabbage (bok choy)—a green vegetable option that is considered auspicious especially in the lunar new year—as well as “meaty” mushrooms and protein-packed tofu in a tasty sauce. Savor this simple stir-fried dish during Lent Fridays, lunar new year celebrations and National Cabbage Day.

Recipe

(Adapted from Vegetarian Times)

For the mixture

  • 1 pound baby bok choy
  • 1 cup dried shiitake mushrooms
  • 1 package (14 ounces) extra-firm tofu, drained and cut into small cubes (may substitute for fried bean curd puff squares, room temperature)

For the stir-fry sauce (slurry)

  • 1 teaspoon cornstarch
  • 1 teaspoon water (or liquid from the soaked shiitake mushrooms)
  • 2 tablespoons soy sauce
  • 2 teaspoons ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 3 tablespoons canola or vegetable oil, divided use

Directions

Wash and dry the baby bok choy. Chop off an inch from the bottom stem (reserve “rosettes” for optional garnish). Slice leaves into 2-inch pieces. In a shallow bowl, soak the dried shiitake mushrooms in hot water for 30 minutes or until softened. Squeeze out excess water. Slice into strips. In a wok or large skillet, heat 1 tablespoon of canola or vegetable oil in medium-high heat and gently stir-fry the tofu until lightly browned (do not fry the bean curd puffs if using). Transfer to a plate and keep warm.

Bok Choy, Shiitake and Tofu

In the same skillet, add another tablespoon of oil and stir-fry the mushrooms for 2 minutes or until softened. Transfer to the tofu plate. Add the last tablespoon of oil to the skillet and stir-fry the baby bok choy for a minute. Return the tofu and mushrooms to the skillet and mix with the baby bok choy.

Bok Choy, Shiitake and Tofu

In a small bowl or measuring cup, make a slurry with the cornstarch, water (or mushroom liquid), soy sauce, grated ginger, minced garlic and sesame oil. Pour it into the skillet and mix well until slightly thickened, coating the tofu, mushrooms and baby bok choy well. Transfer to a serving platter immediately and garnish with the baby bok choy “rosettes”. Serve hot.

Bok Choy, Shiitake and Tofu

Notes

  • We prefer rehydrated shiitake mushrooms over the fresh ones as the dried shiitake have a stronger flavor.
 

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