Baking · Dessert · Secret Recipe Club

No Name

St. Patrick’s Day Cookies

Andes Mint Cookies

First I just want to say my thoughts and prayers are with the people of Boston along with their friends and family.  I have spent many wonderful days in this colorful and lively city and the pictures I’m seeing today remind me how suddenly things can change.  

As most of you have probably seen by now I’m a member of the amazing Secret Recipe Club, which is a blog link up party where people get to explore and then create a dish from another blog.  While my normal post went up last week with Group A I am bringing a bonus SRC post today from Group B.  Maria’s Close to Home blog has a little bit (okay a lot a bit) of EVERYTHING!!!!  From crafts to nutrition tips to recipes she is a very talented women, and her talent seems to be carrying over to the next generation.  When I saw these minty green cookies I immediately knew this was the recipe for today.  Many moons ago I had the fortunate to spend a St. Patrick’s day in Boston and while the details are a little…hazy…it was a fantastic day spent with great friends.  As an added bonus I’m leaving for Dublin in just over two weeks and will be staying right by the St. Patrick Cathedral – so Maria I really was meant to have your blog!

I did have to make a slight change to the recipe as I couldn’t find any sort of mint chips, however Andes Mints crush up fantastically in the blender so I was set.  I also skipped the green food coloring as I have an aversion to green cookies after a less than pleasant experience in HS.

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Note: picture is on it’s way however my photographer is currently out so might have to wait until he returns! trying to figure out this instagram thing in the mean time…


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52Weeks · Quick Weeknight Recipes · Vegan

So Fizzy

Minty Vegetable Tagine

Minty Eggplant Tagine

I’ll admit it, when it comes to herbs I tend to use the same ones over and over and over again. Thyme, oregano, rosemary, basil, parsley, all are frequent additions to dishes in my kitchen.  However this week the theme for /52weeks was more of a secret ingredient challenge requiring me to go outside the box and use mint.  Now I have used mint leaves before, most notably when recreating a Thai dish when Thai basil was MIA, but for the most part the mint in my garden is for scent and looks.  Luckily I received some awesome cookbooks over the holidays and turned to those for inspiration.  One of those books contained an interesting sounding recipe for a Tagine of Lamb with Vegetables in a Mint Broth, and after reading through the recipe a few times I decided to attempt a vegetarian variation.   In the end I wound up with an awesome vegan tagine, that came together incredibly quick once all the cutting was done.

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The end result was a very warm dish that lent just a hint of mint, nothing overpowering in the least.  I served it over some giant pearl couscous, and added some of the extra mint broth to the cooking liquid of the couscous.  This was my first time using my tagine, and while it does have some quirks I look forward to giving it another whirl soon.