We’re Baaaaaaaaaaack!June 19, 2012
It has been 4 long months since the MHK went on an involuntary hiatus of sorts; I won’t bore you with the details…so that’s the end of that sentence. But we are back in full force to bring you recipes, reviews, and other tasty posts to satisfy your online foodie needs. But the good news is that even without any new posts, this little blog continued to generate hits – in fact, we surpassed 100,000 hits a few days ago! Thanks so much to everyone for stumbling across the MHK while drunk at 3am…or so I assume. But now it’s back to business, so let’s get cooking!
A heat wave is hitting the Northeast tomorrow, but luckily we have the perfect recipe to keep your kitchen cool and your taste buds happy. From Better Homes and Gardens Magazine, this soup combines my favorite of flavor juxtapositions – sweet and spicy. The sweet combination of raspberries, bananas, and orange juice is offset by the hot jalapenos in a very delicious way. Some may prefer a smoother soup – in that case, blend the jalapenos with the rest of the ingredients and then strain it. We served this with grilled corn on the cob for a fresh and colorful meal – perfect for summer! Enjoy.
4 cups fresh raspberries
4 ripe bananas, peeled and cut up
1 cup fresh orange juice
1 (6 -oz) carton plain low-fat yogurt
2 tablespoons honey
2 fresh jalapeno peppers, minced
Whole or sliced fresh raspberries (optional)
Sliced fresh jalapeno or serrano peppers (optional)
In a blender combine the 4 cups raspberries, bananas, orange juice, yogurt, and syrup. Cover and blend until smooth. Stir in minced jalapeno peppers, then refrigerate at least 1 hour. Serve the soup in small bowls. Garnish with raspberries and sliced chiles, if desired. Eat!