Cooking with Tea
Great salads, soups, main courses, desserts & breakfast dishes flavored with...TEA! Who would have thought tea would be so good in food?
(All teas are NUMI brand, available at your local health or gourmet food store.)
Salads, Starters, and Side Dishes
Lemongrass Salsa
Chamomile Lemon Myrtle Salad Dressing
Mintea Couscous
Rooibos Green Beans
Tangy Yunnan Mushrooms
Green African Bush Potato Gratin
Rainforest Green Pasta Salad
Soups
Lentil Lime Soup
Carrot Coconut Ginger Oolong Soup
Main Course
Green Tea Salmon
Lapsang Smoked Chicken
Earl Grey Shish Kebab
Nutty Jasmine Rice
Desserts
Honeybush Milk Tart
Chai Spiced Tiramisu
Ruby Chai Soufflé
Berry Black Cheesecake
Breakfast
Moonlight Spice Pancakes
Breakfast Blend Biscotti
Lemongrass Salsa
2 bags Mexican Fields Teasan
1/4 cup boiling water
1 large tomato, finely chopped
1 small bulb of garlic, finely minced 1/4 cup finely chopped red onion
1/8 cup finely chopped cilantro
1/2 tsp. salt
1/2 tsp. honey
1 tbsp. finely minced jalapeno pepper (optional to taste)
Preparation Time: 15 minutes
Pour the boiling water over tea bags. In separate bowl, mix remaining ingredients. Press teasan from bags and add to salsa mixture. Serve as is, or mash with potato masher, to desired consistency. Serve with chips. Makes approximately 1 cup of salsa. Good Health!
Chamomile Lemon Myrtle Salad Dressing
½ cup water
4 bags Sweet Meadows
2 tbsp. extra virgin olive oil
juice from 1 lime
1 tbsp. honey
salt and pepper to taste
Preparation Time: 15 minutes
Bring water to a boil in a small pot. Place Sweet Meadows bags and continue to simmer for 8 minutes to reduce liquid. Squeeze out tea bags and remove. Allow to cool. Stir in remaining ingredients. Enjoy this sweet and tangy dressing on your next salad. Makes for 4 servings.
Lentil Lime Soup
1 cup red lentils
1/4 cup rice
6 cups water
2 large onions (cut into thin strips)
1 tbsp. vegetable oil
11/4 tsp. salt
1 tsp. cumin
1 vegetable, chicken, or beef bouillon cube (optional)
2 bags Dry Desert Lime Teasan
1/3 cup chopped parsley
toasted pita chips
Preparation Time: 45 minutes
Bring 3 cups of water to a boil in a deep pot. Add lentils and rice. Reduce heat to low and cover for 20 minutes, stirring occasionally. Meanwhile, in a frying pan, saute onions in the oil until golden and tender. Add cumin, salt, and bouillon, and stir until bouillon dissolves. Mix into lentils with an additional 2 cups of water. Bring to a boil. Stir in parsley. Just before serving, stir in lime teasan (2 bags steeped for 5 minutes in 1 cup boiling water). Serve with pita chips. Add meatballs and/or noodles, if desired. Makes 4 servings. Good Health!
Carrot Coconut Ginger Oolong Soup
1 ½ tbsp. peanut oil
1 chopped leek (2 cups)
2 chopped carrots (2 cups)
1 finely chopped clove of garlic
¾ chicken or vegetable bouillon stock
½ tsp. curry powder
½ tsp. salt
pinch red chili flakes
3 cups water
4 bags Water Sprite
1 cup coconut milk
Preparation Time: 30 minutes
Saute leeks in oil over medium heat. Add carrots, garlic, buillon and spices. Saute for 10 minutes. Add 2 cups of water and allow to simmer for 10 minutes. In the meantime, boil the remaining cup of water and pour over bags of Water Sprite in a mug. Let steep for 4 minutes, then gently squeeze bags and remove. Stir tea into soup and transfer soup into a blender. Whip for less than a minute, with tiny vegetable pieces still visible. Return to pot and add coconut milk. Reheat and serve. For a thick and hearty healthy soup, substitute 1 cup of water with 1 cup of coconut milk. Makes 4 servings.
Mintea Couscous
2 bags Simply Mint Teasan
1/2 cup boiling water
1 tbsp. olive oil
1 medium yellow onion, chopped fine
1 clove garlic, finely minced
1 large tomato, seeded and finely chopped
2 tbsp. black raisins
1/2 cup cooked or canned chick peas
1/2 tsp. ground cinnamon
1/4 tsp. saffron threads
1 tsp. salt
2 cups cooked couscous (small semolina pasta balls)
Preparation Time: 20 minutes
Steep 2 tea bags in the boiling water. Set aside. Saute onions and garlic in the oil over medium heat until golden. Add tomato, raisins, chick peas, cinnamon, saffron, and salt. Cook 5 minutes. Add strained teasan and simmer another 3 minutes. Combine mixture with couscous or pasta and serve warm or at room temperature. Makes 4 servings. Good Health!
Rooibos Green Beans
2 cups water
2 bags Red Mellow Bush Teasan
4 cups green beans, cut into 1" pieces
1/3 cup finely chopped onions
1 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. salt
dash of pepper
Preparation Time: 25 minutes
Bring water to a boil. Add teasan bags and green beans. Cook until beans are a bit tender. Scoop green beans out and stir in a bowl with onions. (Reserve teasan.) In a separate
bowl, mix together olive oil, lemon juice, 2 tbsp. of teasan, salt and pepper. Pour over salad and stir to coat. Makes 4 servings. Good Health!
Green Tea Salmon
1 lb. salmon fillet
2 tbsp. soy sauce
4 tbsp. sherry
2 bags Temple of Heaven Tea
1/2 cup water
1/2 tsp. cornstarch
3 tbsp. sesame seeds
Preparation Time: 30 minutes
Slice salmon into small strips. Place in frying pan and marinate for 10 minutes in soy sauce and sherry mixture. Simmer over moderate heat until sauce is absorbed. In mug, pour boiling water over tea bags and steep 5 minutes. Squeeze out tea bags and stir in cornstarch. Pour tea mixture over salmon and cook another 5 minutes or until sauce slightly thickens. Roast sesame seeds in dry frying pan over low heat until seeds begin to jump, no more than 5 minutes. Mix seeds into salmon and sauce. Serve alone or with bread or Numi's Nutty Jasmine Rice. Makes 4 servings. Good Health!
Lapsang Smoked Chicken
2 boneless, skinless chicken breasts
1/4 tsp. ground coriander
1/4 tsp. ground mustard
1/4 tsp. grated fresh ginger
1/4 tsp. finely minced garlic
1/4 tsp. salt
dash of black pepper
1 tbsp. soy sauce
1 tbsp. peanut oil
2 bags Smokey Tarry Tea
1 cup water
Preparation Time: 20 minutes
Mix spices with soy sauce and oil. Rub into both sides of each chicken breast. Brown the breasts 2 minutes per side in a dry deep frying pan. Set chicken aside on steamer rack insert and in same pan, pour in water and reduce heat. Add tea bags. Place steamer rack over the simmering tea, and cover. Steam cook several minutes until chicken is done. Serve with Numi's Nutty Jasmine Rice, spooning tea sauce over chicken. Makes 2-4 servings. Good Health!
Earl Grey Shish Kebab
1 cup water
4 bags Aged Earl Grey
juice from 1 lemon
1 tbsp. honey
salt and pepper
1 pound beef or chicken cut into kebab chunks
1 medium red onion
1 red or yellow pepper
1 green pepper
4 shish kebab skewers
Preparation Time: 30 minutes
Bring water to a boil and pour over tea bags in a mug for 5 minutes. Squeeze and remove tea bags. Stir in remaining ingredients and cool to room temperature. Pour tea infusion over meat and marinade for 1 hour. Assemble skewers, alternating meat and vegetables. Barbecue or cook in oven, turning skewers and frequently applying remaining marinade juice. Makes 4 servings.
Green African Bush Potato Gratin
4 medium buttery potatoes preferably organic, scrubbed & unpeeled
6 bags of Green African Bush
½ tsp. salt
6 tbsp. olive oil
freshly ground black pepper to taste
Preparation Time: 20 minutes
Preheat oven to 350 F. Bring 5 Cups of water to a rolling boil with salt and teabags. Cut unpeeled potatoes into quarters and add to tea liquid. Boil for approximately 30 minutes until fork tender. Drain potatoes well. Mash potatoes with a fork in an oven proof baking dish with 3 tbsp. of olive oil & freshly ground pepper. Bake for 30 minutes. Add remaining 3 tbsp. of oil salt & pepper to taste and mash well. Bake for 30 minutes until golden brown. Serves 4.
Nutty Jasmine Rice
2 1/8 cups water
2 bags Monkey King Tea
2 1/2 tsp. vegetable oil
1/2 tsp. salt
2 cups uncooked rice, preferably Basmati
1 tsp. crushed saffron
1/4 cup slivered almonds
1/4 cup pine nuts
1 tbsp. chopped parsley
yogurt
Preparation Time: 25 minutes
Bring water to a boil in a pot. Remove from heat. Steep tea bags 5 minutes with pot covered; then, squeeze out tea bags. Stir in 1 tsp. oil, salt, and rice and recover. Cook over low heat for 10 minutes. Meanwhile, steep saffron in 1/8 cup water for at least 5 minutes. Pour saffron mixture over rice and recover. Cook another 5 minutes, until rice is tender. In separate frying pan, fry nuts in 1 1/2 tsp. oil, until golden. When serving scatter nuts and parsley over rice. Serve with yogurt, Numi's Lapsang Smoked Chicken or Numi's Green Tea Salmon. Makes 4 servings. Good Health!
Tangy Yunnan Mushrooms
2 bags Chinese Breakfast Tea
1 tsp. orange rind
1/2 cup water
1/2 tsp. cornstarch
1/2 tsp. vinegar
3/4 tsp. sugar
pinch of salt & chili flakes
5 cups sliced mushrooms
1/8 cup finely chopped green onions
1 tbsp. peanut oil
Preparation Time: 25 minutes
In mug, pour boiling water over tea bags and orange rind. Let sit for 5 minutes. Squeeze out bags. Mix in cornstarch, vinegar, sugar, salt, and chili flakes. Saute mushrooms in oil in frying pan until lightly browned. Stir in green onions. Pour in tea mixture and simmer until sauce thickens. Makes 4 servings. Good Health!
Rainforest Green Pasta Salad
1 1lb bag of pasta of fusili pasta
6 bags Rainforest Green
½ tsp. salt
1 tbsp. olive oil
2 carrots, grated
1 ½ cups of fresh or frozen peas steamed
½ cup chopped red pepper
1 tbsp. rice vinegar
For dressing:
1/3 cup olive oil
2 tbsp. fresh lemon juice
1 clove fresh garlic mashed lightly with salt
1 tsp. grainy mustard
pinch of cayenne pepper
Preparation Time: 15 minutes
Bring 1 gallon of water to rolling boil with the 6 teabags. Add pasta, salt and oil. Cook according to package directions. Drain pasta. Toss with rice vinegar and cool to room temperature. Add carrots, peas & peppers. Toss with dressing & chill. Makes 6-8 servings.
For dressing:
Pour olive oil over garlic. Whisk in lemon juice, mustard & cayenne. Remove garlic and toss with pasta.
Honeybush Milk Tart
2 cups milk
2 bags Bushmen's Brew Teasan
2 eggs
1/3 cup sugar
2 tbsp. flour
2 tbsp. cornstarch
pinch of salt
1 tbsp. vanilla
1 tbsp. butter
1/4 cup crushed pistachios
cinnamon
Preparation Time: 45 minutes
Place tea bags in milk. Bring milk to a simmer. Set aside. In separate bowl, beat eggs and sugar, until fluffy. Add flour, cornstarch and salt, and mix well. Squeeze teasan bags and remove from milk. Add milk to sugar mixture, mixing well, one cup at a time. Return mixture to stove and stir constantly over medium heat until it thickens. Beat if lumpy. When mixture is thick and smooth, add vanilla and butter and stir until butter melts. Pour into your favorite pre-baked 8"- 9" pie crust (Graham Cracker, preferable). Sprinkle with crushed pistachios and cinnamon. Refrigerate for at least two hours before serving. Good Health!
Chai Spiced Tiramisu
2 egg yolks
2 tbsp. sugar
3 drops of vanilla extract
1 cup marscapone cheese
¾ cup water
5 Golden Chai tea bags
1 tsp. spiced Rum
2 tsp. sugar
12 ladyfingers
Cinnamon/Sugar Mix: 4 tablespoons sugar, 2 teaspoons Cinnamon
Preparation Time: 30 minutes
Beat egg yolks with sugar until creamy. Add vanilla extract. Fold in cheese until mixture is smooth and velvety. Bring water to a boil. Pour over Golden Chai bags in a small bowl. Let steep for 2-3 minutes. Set aside to cool. Add Spiced Rum and 2 teaspoons of sugar. In a clear bowl, spread butter on bottom and sides of bowl. Sprinkle some of cinnamon/sugar mixture on top of the butter. Carefully dip ladyfingers in Golden Chai blend. Place on bottom of clear bowl. Add 1/3 of cheese mixture. Sprinkle cinnamon/sugar mixture. Repeat this step 2 times until leftover cheese mixture is the top layer. Sprinkle rest of cinnamon/sugar mixture on top. Refrigerate for 2-3 hours before serving. Makes 8 servings. Enjoy!
Breakfast Blend Biscotti
1 ¾ cups flour
1 tsp. baking soda
¼ tsp. salt
½ cup sugar
1/3 cup butter softened
2 eggs
¼ cup water
3 bags Morning Rise
1/3 cup chopped almonds
Preparation Time: 75 minutes
Preheat oven to 350 F. Combine flour, baking soda and salt, and stir. In another bowl, beat sugar and butter, until creamy. Beat in eggs. Bring water to a boil. Tear open the tea bags, pour into the water, and stir. Steep for 5 minutes, then immediately stir into sugar mixture. Gradually fold in flour mixture and nuts. Lightly grease baking sheet. Shape dough into 2-inch wide logs on the baking sheet. Bake for 20 minutes. Slide logs onto cutting board and cut diagonally into ½ -inch thick slices. Return to baking sheet, cut side down. Bake for 20-25 minutes, turning biscotti over halfway through. Cool before serving. Makes 17 pieces.
Berry Black Cheesecake
2 packages (8oz. each) reduced fat cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
2 eggs
½ cup water
4 tea bags Berry Black
½ tsp. gelatin
8"- 9" Graham Cracker pie crust
Preparation Time: 20 minutes
Beat cream cheese, sugar and vanilla with electric mixer until creamy. Add eggs, one at a time, mixing on low speed. Bring water to a boil. Pour over Berry Black tea bags in separate container. Let steep 5 minutes. Squeeze and remove tea bags. Stir in gelatin until it dissolves. Pour half of cream cheese batter into pie crust. Fold in Berry Black concentrate into remaining batter, then gently pour mixture on top of first layer. Bake at 325 F for 45 minutes or until center is almost set. Cool for 30 minutes then chill for 4 hours. Serves 10.
Ruby Chai Soufflé
1 cup heavy cream unsweetened
2 bags Ruby Chai
1 tsp. cinnamon- ground
1 tsp. cloves- ground
1 tsp. ginger- ground
1 tsp. cardamom- ground
1 tsp. nutmeg- ground
3 tsp. cornstarch
4 egg yolks
few drops vanilla extract
5 oz confectioner’s (icing) sugar
10 egg whites
pinch salt
Preparation Time: 45 minutes
Preheat oven to 375 F. Tear open tea bags and pour contents into cream. Bring cream to a simmer. Add spices. Dissolve cornstarch in a little water. Add to cream. Stir until it thickens. Beat egg yolks, vanilla extract, and 3oz sugar until pale. Add to the cream. Stir over very low heat for 5 minutes. Set aside. Beat egg whites with salt and 2oz sugar until fluffy. Fold into the cream mixture. Lightly grease Soufflé dishes with butter, and sprinkle with sugar. Pour batter into dishes and bake for 20-25 minutes until it rises. Serve at once. Indulge with Vanilla ice cream and fresh raspberries. Makes 4 servings.
Moonlight Spice Pancakes
1 cup flour
1 tbsp. sugar
1 tbsp. baking soda
1 tbsp. wheat germ
1½ tsp. cinnamon- ground
1 egg white
1 tbsp. fresh-squeezed orange juice
1 tsp. grated orange peel
1 cup water
3 bags Moonlight Spice
Cooking spray
Preparation Time: 30 minutes
Bring water to a boil. Add Moonlight Spice. Steep for 5 minutes. Squeeze and remove tea bags. Combine dry ingredients in a bowl, and stir well. In a separate bowl, whisk egg white, orange juice, orange rind and steeped tea. Pour tea mixture into flour mixture. Stir-just until moistened. Take care not to over mix. Lightly spray cooking spray over a pre-heated skillet/griddle, on medium heat. Pour batter onto griddle using ¼ cup measure. Cook until tops are bubbly and edges are dry, 2-3 minutes. Turn and cook other side for 2-3 minutes. Garnish with fresh orange slices, banana, kiwi and maple syrup for a delicious taste. Makes 4 servings.
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