I tried to make mint ice cream awhile back. I figured since it was green that I needed spearmint extract, right? Wrong, wrong, wrong. It’s peppermint extract with green food coloring. You can skip the food coloring if you don’t want it, but it sure adds to the effect :-).
3 1/2 c. vanilla non-dairy milk (I used almond milk)
1/2 tub cocowhip (4 oz. total)
1/2 can sweetened condensed coconut milk
2 tsp peppermint extract (add at the end)
4-5 drops of green food coloring
mini chocolate chips or chocolate shavings
I think this was the best meal I’ve ever made. Hopefully I codified it correctly so you too can experience it! I was scraping out all the extra oil in the pan with spaghetti noodles. Even my toddler loved the flavor! And to think it came about because my jar of lemon juice had gone bad! Hence the experimentation with orange juice.
1 package of gluten free spaghetti (I used HEB brand.)
4 T. olive oil (not extra virgin)
4 cloves garlic, minced (I started using fresh garlic again and it is so much better than the jar!)
1 lb peeled and deveined large shrimp, thawed if pre-frozen
1/4 tsp black pepper
1/2 to 1 1/2 tsp salt (to taste)
4 tsp dried parsley
1/4 c. fresh parsley
1/4 c. freshly squeezed orange juice and juice of 1/2 a lime
1-2 tsp fresh orange zest (I think it was 2)
1/4 orange, thinly sliced in half rounds (I forgot to do this so it is not pictured)
1/8 tsp red pepper flakes
Cook spaghetti noodles according to package directions. Heat oil over medium low heat. Add the garlic and stir for one minute, then add the thawed shrimp, black pepper, salt, and dried parsley. Cook until shrimp is pink, about 5-10 minutes. Remove from heat and add the fresh parsley, orange and lime juice, orange zest, and red pepper flakes. Stir in the drained spaghetti noodles and then add in the orange slices.
Original recipe: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3.html