Mint Pea Pasta

Since the mint in my backyard grew back this season, I've been eager to use it...constantly. I've made lemon mint simple syrup for drinks, added some to brighten up my first batch of fresh basil pesto, and even made mint iced tea (so perfect for this crazy hot weather).

Fresh mint in the garden.

I recently learned that mint and peas pair together beautifully, and have since been excited to experiment with a recipe that utilizes them both. I used some orecchiette, which means "little ears" in Italian, to help with scooping the peas - they essentially help prevent them from just rolling around on your plate.

It was a rainy day, but the greenery keeps me inspired...

It can be tempting to add a splash of cream or a tablespoon or two of butter to a recipe like this, but as Chef Maria Loi mentioned in her interview with me, remember your health! And always use olive oil - she argues Greek olive oil is the best, but as that may be hard to get your hands on, just use whichever good quality brand you're comfortable with!

One more thing - this is a pretty starchy dish, so I would serve this as a side along with a protein of your choice. Maybe a roasted or stuffed chicken? Mmmm...

Mint Pea Pasta

Yield: 2 servings

1 cup orecchiette

Extra virgin olive oil

1/2 - 3/4 cup frozen peas

one large garlic clove, minced

1/2 small onion, minced

1 tbsp. finely chopped fresh mint leaves

salt & pepper

1/4 cup freshly grated Parmesan cheese

Directions

Set enough water to boil for the pasta. Once the water comes to a boil, add 1 tsp. of salt. Add the frozen peas to cook first. Once they rise to the top, add the pasta and cook according to directions.  

Once cooked, reserve 1/4 cup of the pasta water and set aside. Then drain the pasta and peas, add a bit of olive oil to prevent pasta from sticking to itself, and set aside.

Using the same pot you used to boil on medium heat, add two tablespoons of olive oil. Once heated, add black pepper. Then, saute onions for two minutes. If you allow it to sit, it'll caramelize a bit, giving the dish a little extra sweetness. Once the onions are done, turn down the heat and add the garlic, letting it cook for just 30 seconds. Add the pasta water and let cook for 2 minutes. Finally, add the pasta and peas back into the pot, tossing to combine.  Remove from heat.

Mix in the mint leaves and half of the Parmesan cheese. Transfer to serving bowl, and top with remaining Parmesan cheese. Garnish with extra mint leaves if you have them. 

Gluten-Free Peanut Butter Banana Bread

So, in case you didn't notice, I like bananas.

I don't peel and just eat them very often (can't stand them when they're a little mushy, over ripe or under ripe either), but I love what they do when used in recipes.

Such recipes are perfect for people who hate the texture of bananas. For some, bananas can even evoke the image of baby food. I have some friends like that, but when I mix it in with something else - like a shake or a baked good - they don't mind it at all.

My mom recently went gluten-free, and it's really worked for her health. I've also cut down on the amount of gluten I consume, and I've noticed a difference as well. So, for this recipe I used gluten-free all-purpose flour. I also used some low-fat Greek yogurt because I was avoiding adding too much fat (like butter/oil). I added in a tablespoon of peanut butter because I was experimenting, but just know that you have to really love peanut butter for that addition. If you don't, I'd suggest leaving it out. It would taste delicious all on its own.

Gluten-Free Peanut Butter Banana Bread
Yield: 1 loaf

3/4 cup mashed very ripe banana
2 1/2 tbsp plain low-fat Greek yogurt
2 1/2 tbsp unsalted peanut butter
1 1/2 tbsp butter, melted (cooled)
1 large egg
1/3 cup sugar (half granulated, half light brown)
3/4 cup gluten-free all-purpose flour
3/8 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
pinch ground allspice
1/2 cup walnuts, chopped

Directions

Preheat oven to 350.

Combine banana, yogurt, peanut butter, butter, and egg. Beat with a hand mixer at medium speed. Add sugar and beat until blended.

Sift together flour, baking soda, salt, cinnamon and allspice. Combine with banana-yogurt mixture, beating just until blended. Stir in nuts. Add to small greased loaf pan, and set in oven for 50-55 minutes or until done. Let cool for 10 minutes, then remove from pan.

Enjoy once cooled. Also, I'd suggest keeping it all to yourself. It's delish.

Frozen Banana Milkshake

Bananas have the texture of ice cream when frozen. Either you already know this, or your mind has just been blown.

It's the easiest, most simple thing to do - take a very ripe banana, peel it, cut it into thirds and stick into the freezer. It's the perfect way to thicken up a smoothie or delicious on its own blended with a few chopped nuts or a tablespoon of peanut butter. It's so satisfying, and definitely fulfills my need for ice cream without having to consume all that cream, sugar and fat.

Now that the weather is warming up, I decided I needed a more cooling snack to enjoy in the heat of the afternoon. Something that even my mom - who is very particular about what she eats - would be able to enjoy. So, I blended up 1 cup of non-fat milk (I used lactose-free), one whole frozen banana (roughly chopped), a tablespoon of peanut butter, and a teaspoon of sugar (as needed). It already looked delicious, but I really wanted to top it off with something to make it seem a little more decadent. Using a zester, I took a chocolate covered almond and shaved little bits of it onto the top of the shake. So. Good. It looked pretty, and tasted even better.