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Taste Marin

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Smoothie Recipes

 

PINEAPPLE GINGER SMOOTHIE

INGREDIENTS:

  • ½ cup pineapple juice
  • ¼ cup sliced pineapple
  • ½ banana
  • ¼ teaspoon ginger – fresh, peeled, and grated
  • ½ cup crushed ice

DIRECTIONS:

  1. In a blender – combine pineapple juice, sliced pineapple, banana, and ginger.
  2. Cover.
  3. Blend and gradually add crushed ice through the hole in the lid of the blender until smooth.

Serve in tall glass; makes 1 serving.

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MANGO SMOOTHIE

INGREDIENTS:

  • 4 ripe bananas, peeled and sliced
  • 2 ripe mangoes, peeled and sliced
  • 1 tablespoon of honey (or lime, to taste)
  • 1 cup of coconut milk
  • 6 ounces of non-fat yogurt
  • 1 cup crushed ice

DIRECTIONS:

  1. In a blender – combine sliced bananas, sliced mangoes, honey (or lime), coconut milk, and non-fat yogurt.
  2. Cover.
  3. Blend and gradually add crushed ice through the hole in the lid of the blender until smooth.

Serve in tall glass; makes 4 servings.

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Food Perspective . . . Spicy Thai Coconut Soup

 

The cold weather has definitely got me on a soup kick, and I intend to keep the momentum going with many more soups this season.

When I was recently craving Thai food, but wanted something a bit healthier and without rice, I decided to make a tangy and spicy Thai soup.

This soup is ridiculously easy to make and you can add whatever you want to it.

Yummy additions could include baby corns, chestnuts, bamboo shoots, mushrooms and shrimp.

For a healthier version, use light coconut milk instead of the full fat stuff.

This will reduce the fat content dramatically and it tastes just as delicious.

 

Spicy Thai Coconut Soup

ThaiSoup2_C1c

 

Ingredients:

  • 3 cups chicken broth
  • 2 cans unsweetened coconut milk (each can is 13.66 ounces)
  • 2 small Thai peppers or 3 jalapeño peppers, seeded and sliced
  • 3 tablespoons fish sauce
  • 1/3 cup corn kernels
  • 1/3 cup peas
  • 2 large carrots, peeled and chopped
  • 1 teaspoon fresh ginger, minced
  • 1/8 teaspoon salt
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons fresh lime juice
  • 1/3 cup cilantro, chopped

Directions:

  1. Bring the chicken broth and coconut milk to a boil in a large soup pot.
  2. Reduce the heat and stir in the peppers, fish sauce, corn, peas, carrots, ginger and salt.
  3. Simmer the mixture for 10 minutes.
  4. Stir in the chicken and lime juice.
  5. Simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  6. Serve and garnish liberally with cilantro.

Enjoy!

 

 

 

 

visit megan hansen’s page for her bio, updates and recipes

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Hot Buttered Baking . . . Chocolate Mint Thin Cookies

 

Have leftover mint after making my delicious tabouli salad recipe?

I have the perfect cookie recipe to compliment your meal.

These cookies remind me of the thin mints made popular by the Girl Scouts of America, but frankly, mine are healthier.

Made with fresh ingredients and no hydrogenated oils or preservatives, these cookies are fresh and fantastic.

Plus dipping the cookies halfway in chocolate makes each one look fancy. Make these for your next party and watch them disappear.

 

Chocolate Mint Thin Cookies

MintCookie_C1a

 

Ingredients:

  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons milk
  • 1 cup fresh mint, finely chopped
  • 1 2/3 cups semisweet chocolate chips
  • 1 tablespoon shortening or coconut oil

Directions:

  1. In a large bowl, cream the butter and sugar. Beat in the egg yolk and vanilla.
  2. In a separate bowl, whisk together the flour, baking powder and salt.
  3. Add the dry ingredients to the creamed mixture alternately with milk, mixing well after each addition.
  4. Gently stir in the chopped mint.
  5. Shape the dough into two 8-inch rolls. Wrap in plastic wrap and chill for two hours, or until firm.
  6. Unwrap the dough and cut into ¼-inch slices.
  7. Place the dough slices 1-inch apart onto greased baking sheets.
  8. Bake at 350 degrees for 10 to 12 minutes, or until lightly browned.
  9. Remove to wire racks to cool.
  10. In a bowl, microwave the chocolate chips and coconut oil until melted.
  11. Dip each cookie halfway into the chocolate, allowing any excess to drip off.
  12. Place on waxed paper and allow the chocolate to set.

Enjoy!

 

 

 

 

visit megan hansen’s page for her bio, updates and recipes

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