Cooking with Tea - Starters & Side Dishes
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.
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Chamomile Lemon Myrtle Salad Dressing
1/2 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 4 servings.
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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.
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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.
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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.
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Sweet African Red Potato Gratin
4 medium buttery potatoes preferably organic, scrubbed & unpeeled
6 bags of Sweet African Red
1/2 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 and 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.
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Rainforest Green Pasta Salad
1 1lb bag of pasta of fusilli pasta
6 bags Rainforest Green
1/2 tsp. salt
1 tbsp. olive oil
2 carrots, grated
1 1/2 cups of fresh or frozen peas steamed
1/2 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 and chill.
Makes 6-8 servings.
For dressing:
Pour olive oil over garlic. Whisk in lemon juice, mustard and cayenne.
Remove garlic and toss with pasta.
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