This mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I shared this gem of a recipe back in 2012 and noticed a lot of you were still searching for it this summer. I thought I’d update the post today, give you a peek, and include some updated links to Sprouted Kitchen.
First off, the frozen yogurt is a breeze to make. Sara uses fresh mint, and then boosts it with a bit of mint extract. Brown rice syrup is used as the sweetener – rich and malty in flavor, with much less edge than refined sugar. If you don’t have access to brown rice syrup, you can swap in maple syrup (I’d use a scant 1/2 cup as a starting point). My one tip when it comes to homemade ice cream or frozen yogurt? Churn to order. Few things are better.
Fresh mint above, and pictured steeping in cream below.
A Few Frozen Yogurt Tips
If you’re not churning to order, allow to thaw for a few minutes prior to scooping.
Keep in mind this is yogurt base, so it’s quite a bit tangier than frozen treats make exclusively with cream, milk, or alternative milks. If you like things a bit sweet taste mid-way though churning, and add a bit more brown rice syrup or maple syrup to taste.
A Few Variations
Add a bit of lemon verbena and/or basil to the mint steeping for added flavor dimension and scent.
Churn in some ripe strawberries in the final moments for a berry version.
Churn in some torn peach wedges.
The Sprouted Kitchen Cookbook
A few shots of the book itself. 🙂 The frozen yogurt is one thing, but I have about twenty other recipes earmarked as well. For example, have a look at this beautiful capellini. Or the roasted plum tartines down below. The book is full of inspired, beautifully photographed, whole food recipes – and I suspect you’re all going to love it.
I was lucky to see an early, early version of the book (before it was bound and printed), and wrote a little quote for the back cover. Is it weird to share it here? “The minute I landed on the Sprouted Kitchen website, years ago, I knew I’d stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook – the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara’s approachable voice. I imagine this book being a welcome addition to many kitchens.”
Keep in touch with Sprouted Kitchen
You can follow Sprouted Kitchen on Instagram, and enjoy their brilliant new cooking club (Sprouted Kitchen Cooking Club)! The Instagram for SKCC is here.
Continue reading Fresh Mint Chip Frozen Yogurt on 101 Cookbooks
Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients.
I believe the best way to kick off the weekend is with a great breakfast, like pancakes, a killer batch of Biscuits and Gravy, or Eggs Benedict. These are all “breakfast for dinner” favorites at our house as well.
I cringe when people use powdered mixes to make pancakes because seriously, homemade pancakes are SOO easy and SOO much better! These Lemon Blueberry Pancakes have the perfect amount of mild sweetness, great flavor, and fluffy texture.
How to make Lemon Blueberry Pancakes:
Heat skillet over medium low heat.
In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine.
In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the batter. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
Grease skillet with a little butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the hot greased pan. Cook until bubbles come to the surface and the bottom of the pancakes are golden. Flip to the other side and cook until golden.
Serve with your favorite pancake syrup, and fresh blueberries on top, if desired.
Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
Classic French Toast
Perfect Cinnamon Rolls
Broccoli Cheese Quiche
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Lemon Blueberry Pancakes
Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Lauren Allen
1lemon, zest and juice
1 1/2teaspoonsvanilla extract
2 1/2teaspoonsbaking powder
1cupblueberries, fresh or frozen
Heat skillet over medium heat.
In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
Serve with your favorite pancake syrup.
Freezing Instructions: Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.
This easy zucchini pizza recipe is the perfect vegetarian meal when you’re craving a slice. Fresh dough is topped with a savory red sauce, mozzarella cheese, and thin slices of zucchini. The pie is baked until the crust is crispy and cheese is hot and bubbly.
Pizza is always a favorite in our home! For more pizza ideas, make sure to try this Zucchini Crust Pizza, Taco Pizza, or Keto Pizza.
Homemade Zucchini Pizza
If you’re looking for a quick dinner idea that the whole family will enjoy, make a pizza! This is a tasty vegetarian option, letting the summer squash shine. The zucchini is thinly sliced, evenly placed around the dough, and then seasoned with Italian herbs and savory seasonings.
How to Make Zucchini Pizza:
If using fresh dough, let it sit at room temperature for 30 minutes to make it easier to toss.
Grease a baking sheet with olive oil and sprinkle with cornmeal.
Shape the pizza dough into a 12-inch circle on the baking sheet.
Evenly spread on the pizza sauce, shredded cheese, zucchini, Italian seasonings, salt and pepper.
Bake at 500ºF until the crust is golden brown and crisp, 10 to 12 minutes.
Sprinkle it with red pepper flakes and parmesan cheese.
Slice and serve the pizza while hot and the cheese is melted.
I use my super easy homemade pizza dough recipe to make the dish from scratch. It yields two pies that have irresistible crispiness, and only takes about an hour to prepare! Or if you are in a pinch for time, store-bought crusts can be used. Look for 1 pound of fresh dough or the 10 to 12-inch wide pre-baked rounds.
More Ways to Cook a Pizza:
Baking the pizza on a large sheet pan yields a larger pie and gives you more flexibility on the size, shape, and thickness. However, for an extra crispy crust, you can bake the pizza in a large cast-iron skillet. You can also grill the pizza dough, flip over, then add the toppings and heat until the toppings are hot and bubbly.
Other Topping Suggestions:
To switch up this recipe, other ingredients can be used to pair with the zucchini. Slice up some yellow squash, red onions, or bell peppers for extra color and crunch. Add some mushrooms for a more savory taste. Sprinkle on some creamy feta, goat, or ricotta cheese. Add some pungency with marinated artichoke hearts or briny olives.
Looking for More Pizza Inspired Recipes? Try these!
Stuffed Pizza Bites
Pizza on a Stick
Chicken Alfredo Pizza
Easy zucchini pizza recipe perfect vegetarian meal. Fresh dough is topped with a savory red sauce, mozzarella, and thin slices of zucchini.
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword homemade pizza, pizza pie, zucchini pizza
Prep Time 45minutes
Cook Time 10minutes
Total Time 55minutes
Author Jessica Gavin
Olive oilfor brushing
1poundfresh pizza doughstore-bought or homemade
½cuppizza sauce or marinara sauce
1cup4 ounces shredded mozzarella cheese
¾cupthinly sliced zucchini⅛-inch thick about 22 slices
kosher saltas needed for seasoning
black pepperas needed for seasoning
Red pepper flakesfor garnish, optional
Shaved parmesan cheesefor garnish
If using store-bought pizza dough, allow to sit at room temperature for 30 minutes.
Set the oven rack to the lower position. Preheat to 500ºF (260ºC). Lightly brush a large baking sheet with olive oil. Evenly sprinkle cornmeal on the pan if desired.
On a lightly floured surface, stretch and shape the dough into a 10-inch circle.
Transfer dough to the baking sheet. Use fingers to press into a 12-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
Brush some olive oil on the edges of the dough to make the crust crispier when baked.
Spread the sauce on top, followed by the cheese, and zucchini. Sprinkle the Italian seasonings on top, and some salt and pepper.
Bake the pizza on the lowest oven rack until the crust is golden brown, and the cheese is melted and bubbly, about 10 to 12 minutes.
Sprinkle some red pepper flakes (if using) and parmesan cheese on top.
This is a quick and easy recipe for a Chicken Broccoli Stir Fry that has just about the least number of ingredients you can get away with but still deliver a dish that stacks up to the best Chinese takeout! Plenty of savoury homemade stir fry sauce – because broccoli florets are a sponge for sauce plus I need extra for rice soaking. It’s essential!
Chicken Broccoli Stir Fry
If you descended upon your local Asian Market armed with my Asian Market Shopping List and stocked up on the Level 1 essential sauces, you have the 3 sauces you need to make this.
How good is that!!?
And if your weekly grocery shopping is as predictable as mine, then chicken and broccoli made it into your trolley on the weekend.
Which means you’re armed and dangerous, ready to cook up this big batch Chicken Broccoli Stir Fry. Complete with extra sauce!
I call this a “big batch” Chicken Broccoli stir fry because most of my stir fry recipes tend to be made on a smaller scale serving 2 to 4 people max, being that crowding the pan = stewed veggies which is one of the greatest sins of stir frying.
We don’t have that problem with this one because we steam the broccoli first before making the stir fry as it won’t cook in the short time it’s on the stove. So we can crowd the pan and make a big batch that easily serves 5, possibly even 6!
Also, broccoli holds up better than most vegetables with leftovers, so this is a terrific meal prep option (which I normally don’t recommend for stir fries) which is why I don’t mind having leftovers.
What you need for Chicken Broccoli Stir Fry
Here’s what you need for this minimalist stir fry!
Cooked broccoli – as noted above. Steamed or boiled, whichever you prefer.
Chicken – breast or thigh. If you’re using breast and want to add a wow factor, tenderise the chicken using this secret Chinese restaurant method for “velveting chicken”;
Soy sauce – use either light soy sauce or all purpose soy sauce. Do not use dark, flavour will be much too intense;
Chinese cooking wine OR Mirin – used by the gallon in Chinese restaurants, it’s the secret ingredient that makes stir fry sauces so good. Mirin or dry sherry are perfect substitutes, see recipe notes for non alcoholic option;
Oyster sauce – adds a stack of flavour and a touch of sweet. Vegetarian option: Use Vegetarian Oyster Sauce, it’s pretty good! Ayam is a good brand, sold at large everyday grocery stores. Also, here’s a homemade Vegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe website. I was extremely impressed with it;
Sesame oil (toasted) – for a lovely hint of sesame flavour;
Cornflour/cornstarch – to thicken the sauce and make it shiny and glossy; and
Garlic and onion – stir fries rarely happen without these two essential flavour bases.
How to make Chicken Broccoli Stir Fry
It comes together in about 5 minutes on the stove, so make sure you have everything chopped, next to the stove, ready to toss in. This can be made in a (large!) wok though I find it easier just to use a skillet for this particular stir fry because it makes a big batch.
This recipe calls for 1 1/4 cups of water which sounds like a LOT! But extra sauce is essential here because the broccoli florets are a sponge for sauce.
Serve it over rice though if you’re pushing through a low carb phase, then try cauliflower rice instead. It really is not as bad as you think, it’s got a very neutral flavour and the tasty stir fry sauce does wonders to disguise any remnant of cauliflower flavour.
Also another good low carb option is Egg Foo Young (Chinese Omelette) which you could make then smother with this Chicken Broccoli Stir Fry instead of making the Egg Foo Young brown sauce.
And for fellow chicken and broccoli tragics, see below the recipe card for a somewhat lengthy list of various other chicken and broccoli this-and-that recipes I’ve shared. – Nagi x
PS I say “tragics”, but being that broccoli is a powerhouse veggie, we should give ourselves a pat on the back for packing so much broccoli into our diets!
Watch how to make it
Chicken Broccoli Stir Fry (extra sauce!)
Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out!
Extra saucy is how I like this – because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.
Course Mains, Stir Fries
Cuisine American Chinese, Asian, Chinese
Keyword Chicken broccoli stir fry, quick stir fry
Prep Time 10minutes
Cook Time 6minutes
Servings 5– 5 people
3tbspsoy sauce, all purpose or light (Note 1)
1 1/2tbspChinese cooking wine or Mirin(Note 2)
3tbspoyster sauce(Note 3)
Dash of white pepper(sub black)
2tbspoil, peanut, vegetable or canola
2garlic cloves, finely minced
500g/1 lbchicken thighs or breast(optional tenderise, Note 4)
400g/ 14 ozbroccoli florets, broken/cut into small bite size pieces (2 medium heads)
Cups – Metric
Broccoli: steam or boil using preferred method until cooked to your taste (it won’t cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
Then add chicken and cook for 2 minutes or until all the chicken is just cooked through.
Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens into a glossy sauce that coats the ingredients.
Serve over rice!
1. Soy Sauce – ordinary all purpose or light soy sauce. Do not use dark soy sauce – flavour is too strong and sauce will be very dark. See here for more information about different soy sauces.
2. Chinese Cooking Wine (Shaoxing Wine) – sub with dry sherry (near perfect sub). If you can’t consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water, AND reduce oyster sauce by 1 tablespoon.
3. Vegetarian Oyster Sauce – Nowadays you can find vegetarian oyster sauce (suitable for vegans) even at supermarket. For example, Ayam Vegetarian Oyster Sauce. It’s actually pretty good!
And here’s homemade Vegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe blog. I was extremely impressed with it.
4. Chicken – if using breast, option to tenderise using the Chinese method so it’s super tender and juicy like you get at Chinese restaurants – see How to tenderise chicken the Chinese way (Velveting)
5. Leftovers will keep in the fridge for 3 to 4 days. I don’t recommend freezing – sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
6. Nutrition per serving assuming 5 servings, excluding rice.