Cooking w/ Tea
Just saw this on tv:
And while searching for the recipe, I found this:
I say make the pie in the 1st link then top it w/ the caramel sauce in link 2!=D
Mambo Sprouts just posted about 9 recipes for cocktails, main & side dishes using various varieties of Numi tea:
(if this link doesn’t work, go to main page, click Recipes, and search “numi”)
Does anyone have a recipe for a matcha glaze? A friend gave me a recipe for chocolate peppermint crackles and I was thinking that while a thick frosting would be much, a thin matcha glaze would be good… or just add some matcha to the powdered sugar they’re traditionally topped w/. Tipu’s instant chai would be good in regular chocolate crackles too!
Here’s a simple one that we love!
Green Tea Chicken Noodle Soup
From Cooking With Green Tea by Ying Chang Compestine
In this soup, the green tea-marinated chicken is paired with rice noodles. The soup is fresh and cooling. This nurturing dish is ideal for a cold winter day, a new mother or a sick friend. Bean thread noodles can be quite slippery, challenging your skill with chopsticks, so keep a fork handy.
8 ounces boneless, skinless chicken. Cut into 1/2 inch chunks
1/2 cup brewed green tea
5 ounces dry bean thread noodles
4 cups chicken stock (see below)
2 (1/2 inch-thick) slices ginger root, lightly mashed
1/2 cup oyster mushrooms, cubed
3 cups packed spinach leaves, large stems removed
salt and white pepper, to taste
1 Tablespoon fresh mint leaves or cilantro leaves
Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate.
Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain.
In a big pot, bring the stock, ginger, and mushrooms to a boil over high heat. Reduce heat and simmer for 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer for 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper. Ladle into bowl and garnish with mint leaves.
Makes 4 to 6 servings
From Ying Chang Compestine’s Cooking With Green Tea, Avery 2000
Not cooking exactly but I came up with a great Strawberry TeaTini: http://www.facebook.com/notes.php?id=100000377107182¬es_tab=app_2347471856#!/note.php?note_id=171062272927069
I’m not a fan of the original flavors, but some of the variations and definitely the method look fantastic.
I take no credit for this recipe. Celestial Seasonings came up w/ this. I think the dressing would be good on any salad… from chicken to an all veggie salad.
Lemon Zinger Vinaigrette Tuna Salad.
½ cup cider vinegar
2 bags Celestial Seasonings Lemon Zinger herbal tea
1 cup light oil (such as vegetable or canola)
1 tsp dried basil
¼ tsp sugar
1 head iceberg lettuce, chopped
½ cup sunflower seeds
1 large can (12 ½ oz.) water-packed white tuna
Place the vinegar and tea bags in a jar, and steep for 20 minutes. Remove the tea bags, and squeeze the excess liquid into the jar before discarding the bag. Add the oil, basil, and sugar and shake well. Combine the remaining ingredients in a large salad bowl; toss with the dressing. Chill for 15 minutes, and serve.
topic revived! (so many neat recipes!)
I did a blog post on green tea rice, where you use actual tea leaf in the rice.
but here’s the recipe copy and pasted:
Green Tea Leaf Rice
Prepare ahead of time:
2 cups of freshly cooked rice
Cold Steeped Green Tea, leaves reserved.
Add to the rice:
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. roasted sesame seeds
Half of the reserved tea leaves – you may need to roughly chop if you used whole leaf.
Stir the rice. If the rice could use more tea leaves, add more (you don’t want to over leaf it, just like tea).
Garnish the rice with more sesame seeds and any leftover tea leaves.
That looks pretty awesome! Great idea!