You can buy it already mixed up in the tea aisle...I buy the bags, that way I have control over how much milk and sugar goes in. But you can buy it already mixed up too. I have both decaf and regular. There are several brands, so you can always try a couple and see which one you like. I like most of the ones I tried, but Stash is my favorite. Nisha
quote:Originally posted by Kismet: That tea looks so good. I've never had Chai Tea, and I think I'm going to make it once I get the ingredients. I have a question though, the tea that I don't drink does that just go in a container and in the fridge? Or...what? Thank you
I made eggrolls tonight based off your recipe, mine varied in order to accomodate our taste buds. I don't measure much when I cook, so these are just estimates of what I used. The seasoning are based off KD's Napa Cabbage Salad thingy in the first book.
1 lb ground pork 1 head Napa cabbage, julienned (it REALLY shrinks down in cooking) 1/4 onion, chopped Tbl (or 2) fresh grated ginger smushed garlic clove 2 grated carrots 2 Tbl sesame oil 1/4 c rice vinegar 1/4 c light soy sauce
I put everything in the same (LARGE) non-stick skillet and cooked it down until most all of the water was gone (took about 30 minutes) and I was convinced the pork was cooked. I'm a weirdo about germs.
Then we went to the gym, and I left it to cool down so I could handle it, then came home and cooked them just as TriGirl suggested further down in the thread. Wonderful!
If you're lazy like me, you can also get it already in tea bags, as a concentrate, or loose.
My favorite loose kinds come from Old Town Coffee Tea and Spice in Alexandria (for a sweeter variety) and from Teaism in DC (for a spicier version). Unfortunately, I moved out of the area, and can't get them anymore.
So now I buy the kind that comes in teabags. Tazo makes my favorite. They also make a pretty good concentrate.
That tea looks so good. I've never had Chai Tea, and I think I'm going to make it once I get the ingredients. I have a question though, the tea that I don't drink does that just go in a container and in the fridge? Or...what? Thank you
1 tablespoon fennel seed 6 green cardamom pods 12 whole cloves 1 cinnamon stick 1 (1/4-inch) piece ginger root, peeled and thinly sliced 6 black peppercorns 7 cups water 2 tablespoons Darjeeling tea 4 tablespoons brown sugar 1 cup milk
In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes.
Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately. Makes 8 one cup servings.
Thanks for the urls. I appreciate it. The lamb curry sounds really good. I'm sure I could do that with a LOT less oil too. I need to get some black mustard seeds, but I just found a good oriental market, and a middle eastern market this last weekend, so that will give me an excuse to go to the middle eastern one and see how good it is.
To fix lamb, what I usually do is to put some powdered rosemary and some finely chopped garlic in a ziplock with about a tsp of oil and work it into the meat really well. Let them sit for at least a couple of hours, or even overnight. DOn't salt until you are about to grill them, because it will pull all the juices out of the meat. Make sure your grill is oiled before you start heating it. wipe most of the garlic off of the outside of the chops, salt and pepper them , and put them on a medium hot to hot grill. You want a good sear on the outside, grill marks look good. I usually only cook ours about 3-4 minutes on a side, but we eat our meats medium rare when we eat them. I don't use a sauce with these, and I usually serve them with garlic mashed potatoes(Just slice a few cloves of garlic up in the water you cook your potatoes in, and then make as usual) and a big ole salad and some bread. I really like it, just getting to be a little usual. THanks again for the urls. Nisha
Hopefully someone with some experience cooking it will have something else for you, but there's a start.
Good luck, and let us know what you end up doing? The boyfriend was asking me tonight why I've never cooked lamb.
I looked at the Food Network's site and did a search for "lamb", then sorted by difficulty (I find the "easy" recipes often have the fewest ingredients and make for the easiest to customize as far as reducing oil, butter, etc).
I need a recipe using lamb. IT's basically the = of a ribeye, but a smaller lamb sized ribeye. I don't mind cutting it up in cubes, but I want something spice wise other than just rosemary and a little garlic. I want to try something a little different. Middle eastern, maybe? Nisha
I would bet that you could put just about anything in those cute little wrappers. I haven't tried that recipe but it sounds like it would work. There are the little mini dumpling wrappers too -- basically the same thing but smaller servings.
----------- Jen
Posts: 2872 | Location: Ohio | Registered: March 11, 2004
The Napa Cabbage w/ Hot Peanut dressing (it's called something close to that, anyway) in KD's book. . .do you think that leftovers of that would work in these eggrolls? I do love eggrolls. Thanks for posting, I can be pretty sure these will get made in our house
I adapted this from the recipe on the back of the egg roll wrappers package. I made them this weekend and they are very good. I apologize that I don't have nutritional info or exact measurements, but they are fairly low-cal -- I estimate that they are 1 weight watcher point each.
prepared egg roll wrappers (I found them in the produce section) 2 c. Napa cabbage, chopped up coleslaw-style 1 c. prepackaged broccoli cole slaw (or shredded carrots would work too) 10-12 green onions, chopped 1 T. minced garlic 1 T. minced ginger 1 T. oyster sauce (in the Asian section of the grocery store) 1 tsp. dark sesame oil (ditto) 1 T. peanut oil cooking spray or Misto filled with peanut oil small bowl of water salt & pepper (optional)
Preheat the oven to 400 degrees. Heat a skillet or wok over medium-high heat and then add the peanut oil. Stir-fry the veggies, garlic, and ginger in the oil until the veggies start to get soft. Add the oyster sauce, sesame oil, salt & pepper and stir-fry about another minute. Then remove from heat.
Put 2 T. of filling diagonally across the center of an egg roll wrapper. Fold the top corner over the filling, then fold over the sides, tucking them in and rolling over the other corner. Dip a clean finger or pastry brush in the bowl of water, paint a little on the corner of the egg roll wrapper and press to seal. (there was a diagram on the package of wrappers that showed how to do this.) Place on a cookie sheet fitted with a rack or a nonstick cookie sheet sprayed with cooking spray. Repeat until all filling is used. This should make about 10-15 egg rolls. Spray the tops of the egg rolls with cooking spray and bake 10-12 minutes or until they are as brown as you like them.
Enjoy! The filling will be very hot when they come out of the oven so be careful!
----------- Jen
Posts: 2872 | Location: Ohio | Registered: March 11, 2004
I've been making the granola from your book for a couple of months (how I DO love a crunchy, sweet treat!) and made a minor change this last time that changed the flavor quite a bit. . .1/2 vanilla extract and 1/2 almond extract instead of just vanilla extract. I also threw a sprinkle of cinnamon over the whole thing before it went in the oven (the bulk foods store was refilling the cinnamon....I couldn't pass it up). It's different, just as tasty, but a little different. Thought I'd pass that along in case anyone else has some other extracts to play with.
Bottom layer: vegetarian low-fat refried beans (black beans work pretty well, too, but I prefer refried)
Optional: Guacamole. I know it's high in fat, but if you make it yourself (3 avocados, 1 diced tomato, 1/2 small onion diced, some cilantro, salt, lime juice, and chili powder), you can control how much goes on--even just a thin layer works.
Then: Fat-free sour cream (the 16 oz size). Before you spread it on the guacamole, stir a package of taco seasoning into the sour cream.
Then: Salsa (if you're taking it to a party, go with medium or mild. if you're bringing it to my house, please use the hottest stuff you can find)
Then: Shredded lettuce
Then: Diced tomatoes
Then: Fat-free shredded cheese (pre-packaged works fine, go with Monterey Jack or one of those "Mexican" mixes)
Corn (canned, because it's already cooked) & black beans instead of refried beans & guacamole make it a little "southwesty" tasting. It's certainly not gourmet, but if you're taking something to a football gathering or prepping for a bunch of people who'll be snacking, it's good.
Whenever I make it, I take along some tortillas just for me. . .everyone else can have chips, I dollop it out onto tortillas.
Want faster than drive-thru food? Quicker than you can tear those little ketchup packets open with your teeth you can be sitting down to dinner fit for a King. This is a great technique to use with pounded chicken or very thin fish filets.
[Shortcut chef] Keep pre-pounded pork tenderloin in your freezer at all times and you won’t be sorry. Don’t roll your eyes. If you follow some of this easy advice cooking healthy fast meals can become an everyday reality.
[From mom’s lips to your ears] She forgot to tell you that you’re going to be sauteeing the pork in batches. You can hold cooked slices warm on a plate set in a 200° oven.
[Morph] Leftover cooked pork makes a great sandwich. Or cut the pork into little strips and add them to stir fry, fried rice or soup.
[Tip box] There’s nothing complicated about pork tenderloin. It’s very lean, highly flavorful and easy to deal with. With a little stretch of the imagination, it looks a bit like a giant hot dog and if you can cut up a hot dog for a child, you can cut up pork tenderloin.
Weigh the whole tenderloin (or have your butcher weigh it for you) so when you’re eyeballing 2 oz. slices, you’ll have some sort of an idea as to how big the slices should be. Bottom line, you’re aiming for eight slices if you’re serving four.
[Tip box] No, you don’t have to use white wine. You can use chicken stock or apple juice or a combination of the two. There’s also a wonderful alcohol free wine like product called ver jus. It’s made from wine grapes and is tart with a hint of sweetness. It’s available in gourmet markets near the wines but sometimes it’s tucked in with the vinegars or fancy bottled gourmet mustards and capers. Experiment with it, try it in quick pan sauces like this, salad dressings or in place of wine in any recipe you think it might work it. Because if you think it might work, it probably will.
Remember that the key to loving naturally healthful food is keeping it quick, simple and interesting. So latch on to any flavor ingredient that appeals to you. Get in the habit though of exploring grocery store aisles. Keep a list in your wallet of ingredients and products you’ve read about or seen and anytime you’re someplace new, see if you can locate one of them.
Yield: 4 Servings Ingredients
1 12 oz. pork tenderloin, cut crosswise into 8 or 12 slices (2 or 3 patties per person)
3 Tablespoons flour
2 Tablespoons olive oil
1 cup white wine
1/3 cup loosely packed roughly chopped Italian parsley
coarse grained slat and cracked black pepper to taste
One at a time place pork slices cut side up between two sheets of plastic wrap. Using a meat pounder or the bottom of a heavy pot, pound pork to an 1/8th of an inch. Work from the center out. Repeat with all pork slices.
Place flour in a shallow dish. Dredge pork slices through the flour, shaking off all excess. Place pork slices on a rack or cookie sheet but don’t let them touch one another or the flour will gum up. Ideally, if there are no children running under foot, dredge the pork slices and set them directly in the fry pan.
Cook pork slices in a 12-inch non stick pan (or the largest one you have). Heat just enough oil to coat pan bottom, use spray oil if you have it, over medium high heat. Add as many pork slices as you can fit into the pan without overlapping and cook turning once until done, about 1-2 minutes per side.
Immediately after removing last pork slices, turn heat to high, pour wine into pan and reduce to 1/3 of a cup. Add parsley and salt and pepper. Taste and adjust seasonings. There won’t be tons of sauce, just enough very pungent sauce to drizzle a little over each portion.
Thank you 