Chai Infused Black Bean & Hominy Orzo Pasta Salad

This dish was to tea-licious that I made it on two different occasions in the last two weeks. I created it for my freind's birthday celebration where it recieved such rave reviews that I made a again for the BYBA, Boulder Youth Body Alliance, post DC event.

Before I give you this amazing recipe I should explain a little more about the BYBA, not just because I am on the board, but because it truely is such an amazing orgainization. Founded by Carmen Cool, the BYBA gives teens all the tools and support they need to find the path to celebrate their bodies as vessels that contain their amazing spirits, instead of feeling “trapped” in bodies that don’t fit some externally-imposed norm of “perfection.” The teens that make up the BYBA are Boulder High & Fairview kids that are dedicated to helping their peers build self confidence.

A couple weeks ago Carmen tookl 10 of the kids to DC to speak in front of a congressional briefing on the FREED Act -- the first comprehensive eating disorders legislation to be introduced in Congress, with initiatives in research, prevention, and treatment. This event was featured on Channel 4, you can click on this link if you are interested in viewing the segment: BYBA Goes to DC.

Anyhow, we hosted a post-DC event so the teens can share what they learned, do a slideshow of their pictures, and connect with the community that supports this work. Jared Polis, CO congressman, and many others attended the event. And I was of course responsible for feeding everybody. A generously delicious food donation from the MED, a local Boulder restaurant, and my Orzo pasta salad were served.

This easy to make Chai Infused Black Bean & Hominy Orzo Pasta Salad is a winner for any event. You can make it up to 1-2 days before, just keep it in the fridge.

Ingredients:
• 2 cups orzo pasta
• 3 Chai Tea Bags (I used Gevalia's Spiced Chai, but you can use any tea)
• 3 TBS Olive Oil plus 1/3 cup
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp cayenne powder
• 1 tsp coriander
• 1 jalapeno, diced (for extra spice don't seed)
• 1 red bell pepper, seeded & diced
• 1 can hominy, drained and rinsed (Hominy is dried maize kernels which have been treated with an alkali in a process called nixtamalization.)
• 1 can black beans, drained and rinsed
• ¾ cups feta cheese, crumbled
• ½ cup almond slivers (optional)
• 2 TBS Fresh Parsley, finely chopped
• Salt & Pepper to taste

Almond Pesto Drizzle (Optional)
• 3 garlic cloves
• 2 handfuls fresh parsley leaves
• 2 scallions, ends cut
• Optional : 1 serrano, seeded (if you like is spicy)
• ½ cup almonds
• ¼ cup white wine vinegar
• ¼ cup red wine vinegar
• ¾ - 1 cup almond oil

Instructions:
1. Bring 4 cups salted water to boil. Add orzo pasta and chai tea, reduce heat and simmer for 8-10 minutes (al dente).
2. Remove tea bags. Strain orzo, reserving 1 cup of cooking liquid, (note: this liquid will be starchy and will add flavor, help bring the dish together and keep the orzo separated), rinse with cold water and drain. Place in a large bowl. Mix in the reserved cooking liquid and 1/3 cup olive oil. Season with salt and pepper.
3. In a large wok, heat 2 TBS olive oil. Reduce heat to medium and sweat onions, garlic, cumin, cayenne, coriander, and jalapeno for about 2-3 minutes, until the onions are translucent and smells fragrant. Add red pepper and let cook for another 1 minute. Add the hominy and 1 more TBS olive oil. Mix together and cook for 3-4 minutes. Mix in the black beans, turn off heat and let cool. (Note this mixture is delicious without the orzo)
4. Optional: Almond Pesto Drizzle – place all ingredients except for the almond oil in a food processor or blender and blend. Slowly add the oil. Puree until smooth yet still a little chunky.
5. Assemble salad by combining the black bean and hominy mixture with the orzo. Add the feta, almonds and garnish with fresh parsley. Season with salt & pepper. Drizzle the almond pesto and or serve on the side.

This salad is a MUST TRY at your next event...Let me know how it is...

Tea Dyed Easter Eggs

Using tea to dye your eggs is not only natural, it is also inexpensive. I bet you probably have tea in your pantry that you haven't drank in years...Just use that and then it will be FREE!!! To get a light green color use green tea, for a natural brown color use black tea. Use hibiscus to get a pinkish hue, rooibos for a reddish tint or chamomile for a subtle yellowish tone. Be creative and use what you have in your pantry...

Ingredients:

• 6 eggs
• 3 tea bags (1 tea bag/2 eggs) or 1 gram loose tea per 2 eggs
• 1.5 tsp distilled white vinegar
• Optional, for more color add 1/4 - 1/2 tsp Powdered Alum, an aluminum sulphate product used for pickling or baking powder
• Optional, for shine: Vegetable oil

Instructions:

1. Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs, add vinegar and cover with lid. Bring to a boil, reduce heat, add tea (see different tea options from above), then simmer for 5-6 minutes with lid on. Reserve the tea water to use for step #3.
2. Remove eggs and blanch (place in ice bath) to cool.
3. Add Alum and ice ice to tea water and cool for 10-15 minutes. Place eggs back into tea water, put in refrigerator over night.
4. Remove eggs and dry with paper towel.
5. Option: Rub with vegetable oil to make them shiny.

These eggs are not only pretty, they are safe to eat, and are naturally healthy filled with protein.

Can you think of any other natural ingredients you can use to dye Easter Eggs, (i.e coffee, turmeric, beets, paprika, cranberries, blueberries, Liquid Chlorophyll)...check out this website for more ideas...

Marbled Tea Eggs, A Chinese Tradition & Symbol of Prosperity

Easter is right around the corner which means it is time to start thinking about dying eggs for the Easter egg hunt. Have you ever thought about using tea to dye your eggs? The Chinese have been using tea to dye eggs for years. They are called Marbled Eggs and are a symbol of prosperity. Below is a recipe for Marbled Eggs. They are a delicious addition to any brunch, especially your Easter Egg Brunch. Ingredients : Serves 6

• 6 eggs


• 3 tablespoons soy sauce


• 1 teaspoon salt


• 1 tablespoon black tea leaves or 1 tea bag (Use green tea for a lighter color dye)


• 4 pieces star anise


• 1 small stick cinnamon or cassia bark


• 1 teaspoon cracked peppercorns


• (optional) 2 strips dried mandarin peel (optional)

Instructions:

1. Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2-3 minutes. Reserve the water to use for step #3.


2. Remove the eggs. Place in a bowl with ice and cover with cold water to cool the eggs down. With a knife or the back of a spoon, tap each egg to slightly crack the shells in two or three places. Return to saucepan.


3. Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary. Drain, serve hot or cold. Notes Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg.

Using tea to dye your eggs is not only natural, it is also inexpensive. I bet you probably have tea in your pantry that you haven't drank in years...Just use that and then it will be FREE!!!Stay tuned to see how to Dye Easter Eggs naturally and cost effectively...

Did you know?

Gunung Mas Tea Plantation in Jakarta, Indonesia

To make 1 tonne (= 1,000 kg ~ 2,2046 lbs) of dried tea requires approximately...

- 4.5 tonnes green leaves 450 kW electricity

- 500 litres oil (or other fuel), depending on process

- 250 man hours of work

- 23 tea chests (or alternative packaging)

- 3 kg nails (if used with tea chests)

- 2000 tonnes of air! - WOW that is a lot of air...

Air is used for several purposes in tea manufacturing: 1. To remove moisture during withering at relatively low temperatures.

2. To supply oxygen to the leaf during fermentation.

3. To control the temperature of leaf during fermentation

4. To supply heat to the fermented tea for enzyme inactivation and to remove moisture during drying, at relatively higher temperatures.

If you do the math, 4.5 tonnes yeilds 1 tonne ~ 22.22%...

I don't know about you, but it makes me think twice about how much I should appreciate each cup of tea. The next time I take a sip of my tea I will make sure I savor the moment and pay homage to all the work required in making it to my cup and into my belly.

Tea Spot Chef Meets Guy Fieri

Not a big fan of Minute to Win it, but fantical about the Next Food Network Star, Triple D and Big Bite...What do they all have in common??? One of my idols, Guy Fieri. A really cool guy that just launched his own BBQ Sauce and Salsa line at the Fancy Foods Show last month. Below is a little tea twist on Guy's Salsa Verde.

Tea Twisted Guy's Salsa Verde:
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped garlic
• 1/2 teaspoon capers
• 1 teaspoon anchovy paste
• 2 tablespoons chopped jarred roasted red bell pepper
• 1 tablespoon chopped onion
• 2 tablespoons lemon juice
• *¼ cup Green Tea Concentrate
o To Makte Tea Concentrate: Steep 1 tablespoon of Green Tea in 175 degree water for 3 min. Strain tea leaves & let cool for 3 min.
• 1/3 cup extra-virgin olive oil
• Salt

In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.

Serve it with chips, ladle it over grilled chicken or salmon, or try is as a dipping sauce. You might want to double the recipe so you have extra on hand.

*Tea Spot's Chef Tea Twist

Yield: 1 cup

Prep Time: 5 minutes

Ease of preparation: easy

Tea Tips - Episode 11 "Cooking with Tea"

Tea-Smoking - Fine Cooking Recipes, Techniques and Tips

Tea-Smoking - Fine Cooking Recipes, Techniques and Tips

Flat Bread Pizza

Ingredients:

• 2 pieces Climber's High Naan, grilled
• 1 cup Edamame, shelled
• 1/2 cup white kidney beans
• 1 avocado, peeled and pitted
• 1 jalapeno, seeded optional
• 1 TBS miso paste
• 1 lemon, juice & zest
• 2 cup spinach, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup goat cheese
• 1 cup olive oil
• 1/2 cup white vinegar
• salt & pepper to taste

Preparation: Watch video below.

For Climber's High Naan recipe, visit : The Tea Spot Blog

Roasted Green Tea Frico toped with Smoked Salmon Tartar

An easy-to-make appetizer to celebrate Earth Day...

Ingredients: Salmon Tartar

• 12 oz smoked salmon, diced
• 1 1/2 cup creme fraiche
• 1 TBS Dijon mustard
• 1 lemon, zest and juice
• 2 TBS capers, washed & diced
• 2 shallot, small diced
• 1-2 tsp cayenne pepper
• 1/4 cup Italian parsley, finely chopped
• 1/2 TBS BOULDER BLUES Tea-soning
• Garnish: 1/4 cup Italian parsley, finely chopped

Preparation: Salomon Tartar

1. Place all ingredients in a bowl and mix to combine. Place in refrigerator until ready to use.

2. Visit steepitloose.blogspot.com for Roasted Green Tea Frico recipe.

RED ROCKS Glazed & Grilled Portabella (Steak) Wrap

If I were you, I would make extra Red Rocks Glaze, a healthy and easy to make marinade for chicken, steak, fish and veggies that can be stored it in your refrigerator for up to 7 days.

RED ROCKS Glazed & Grilled Portabella (Steak) Wrap

Yields: 4-6 servings                                          

Cooking Technique: Marinade & Glaze

Ingredients - Red Rocks Glaze                    

- 1/3 cup Olive Oil

- 1/3 cup Balsamic Vinegar

- 1/4 cup agave 

- 3 tablespoons Red Rocks tea, finely grounded

- 1 tablespoon Dijon mustard

- 2 teaspoon salt  

- 2 teaspoon white  pepper

Preparation - Red Rocks Glaze

1. Mix vinegar, agave & mustard together. Slowly add the oil whisking vigorously to emulsify the dressing (may be done in a food processor). 

2. Add Red Rocks, salt & pepper to mixture & whisk. Reserve to marinate portabella (or steak).

Ingredients - Wrap

- 4 large Portabella Mushrooms (or 1.5 lb Flank Steak) 

- 2 Avocados, sliced

- 2 heirloom tomatoes, sliced

- 2 cups spinach

- 4 oz. Drunken Goat cheese, sliced

- 4 whole wheat tortilla wraps, slightly grilled 

Preparation - Wrap

1. Coat steak or portabellas with 1/2 cup Red Rocks glaze (allow to marinate for 30 minutes). Divide remaining glaze. Use 1/2 to glaze when grilling & the other 1/2 to spread over tortillas.

2. Heat grill to medium. Grill portabellas (or steak) on each side for 4 - 7 minutes, glaze periodically. Grill tortillas on each side for 20-30 seconds. Thinly slice.

3. Spread glaze on tortilla, add avocado, spinach, cheese & tomatoes. Wrap & Enjoy!

Part II: 'TEAS' Your Food: Tea + Seasonings = Tea-sonings

As I mentioned last week, one of the most creative and fun way to use all the tea in your pantry is to cook with it. In my opinion, the easiest way to get started cooking with tea is to make a Tea-soning. Last week I posted my famous Boulder Blues Tea-soning and this week I am posting another one of my favorite Tea-soning...

I created this Tea-soning specifically to season and sear salmon. The MATE LIMON CHA Tea-soning has very few ingredients, making it easy to make. You don't have to add many other ingredients when using a tea with great depth and various flavors, like our MATE LIMON CHAI.

Ingredients: MATE LIMON CHAI Tea-soning

Yields ~ 8 TBS

·  3 TBS MATE LIMON CHAI, finely grounded

·  2 TBS Salt

·  1 TBS Sugar

·  1 tsp pepper

·  1- 2 tsp cayenne pepper

Hand blend the above ingredients and store your Tea-sonings in a metal or glass container, away from light & moisture, until you are ready to use it.

Next week, my favorite recipe with this Tea-soning...

'TEAS' Your Food: Tea + Seasonings = Tea-sonings

Photo by Benson's Gourmet Seasonings

One of the easiest ways to use all the tea in your pantry is to use it as a culinary ingredient. Cooking with tea is as old as its history. The ancient Chinese stuffed and steamed fish with oolong leaves; they smoked duck with tea leaves; they infused boiling water with tea leaves to poach shrimp and make marbled hard boiled eggs. There are so many creative, fun and tea-licious ways to TEAS your food. You can TEAS dressings, marinades, brines, spreads, broths, sauces, salsas, soups, etc. In my opinion, the easiest way to get started cooking with tea is to make a Tea-soning. 

What's a Tea-soning? Tea + seasonings = Tea-soning, a word I coined when you mix ground tea with other seasonings, spices or herbs.

To make a Tea-soning, use a grinder to finely grind loose-leaf tea. Combine the ground tea leaves with herbs, spices and/or seasonings. Don’t ever grind tea in the same grinder you grind your coffee because it will impart coffee flavors that will overpower the tea flavors. Use what is already in your pantry but be creative. Think about how flavors complement or contrast each other. For example, let's say you have a fruity green tea you want to make into a Tea-soning. Think about what would complement and contrast the fruity flavors of the tea. Although I believe that loose leaf tea is fresher and more flavorful than the tea in bags, you can use teabags. Just rip the teabag open and pour the tea out of the bag.

Below is a Tea-soning I created with our BOULDER BLUES, green tea blended with strawberry & rhubarb. Blending ingredients that complement the fruity flavors (i.e. orange and lemon peel)  with ingredients that contrast the fruitiness(i.e. Chipotle Chile pepper, cumin) create layers of complexity. I recently used this Tea-soning to tenderize and bring flavor to hamburgers. 

Visit Margaret Studer's, write for Tea-Examiner.com to find my recipe for my famous Casanova Burgers.

Ingredients: BOULDER BLUES Tea-Sonings

Yields ~ 9 TBS 

· 2 TBS BOULDER BLUES, finely ground


· 2 TBS Chipotle Chile Pepper


· 1TBS orange peel, dried

· 1 TBS lemon peel, dried

· 1 TBS salt

· 1 tsp thyme


· 1 tsp cilantro flakes


· 1 tsp cumin


Vintage Oolong Rice Pilaf

Photo By: Learning how to cook

Oolong Rice

Serves: 4 – 6

Vintage Oolong goes together just like white on rice and will give ordinary rice a sweet and subtle aroma and flavor. 

INGREDIENTS: 

• 1 TBS oil
• 4 cups water 
  
• 2 teaspoons VINTAGE OOLONG 
  
• 2 cups rice 
  
• 1 teaspoon extra virgin olive oil 
  
• salt 1/2 teaspoon, or to taste.
  

PREPARATION: 

1. In a large pot bring water to a boil. In another pot heat oil. Add rice and coat with heated oil. Add hot water to rice. After 5 minutes add VINTAGE OOLONG leaves. Cover and simmer for an additional 20 minutes or until water is absorbed and rice is ready. Remove VINTAGE OOLONG leaves – they will all be at the surface of the rice.
   

Serve with Stir-fried Shrimp & Veggies Sprinkled with Tea-sonings.

For recipe visit Steep It Loose!

And The Next Food Network Star Is......

Too busy to make dinner? Not enough time in the day to spend with your spouse?

If you plan, prep and pre-make a few things in advance you will find the time to do both...

Watch, as I coach you how....

I'm here to help...

I want to hear from you....

Comments, feedback & questions welcomed...

Poached Green Eggs & Smoked Salmon

I used to have a list of ‘forbidden foods’, foods I couldn’t eat due to my misconception that they were high in fat and/or high in calories. Although they were nutritious and good for me, I believed they would make me fat. As I overcame this deceptive perception, I began to eat and thoroughly enjoy those forbidden foods, one being the delectable egg. Around the same time I began eating eggs, I began eating organic, which is how I stumbled upon a local farm that produces organic eggs from cage free hens, Windsor Dairy, located in Windsor Colorado. I was first introduced to Windsor Dairy at the Boulder Farmer’s Market where Meg & Arden, founders of Windsor Dairy, are our there weekly educating consumers about why they produce grassfed, organic products. Their cage free organic eggs are a little more expensive then conventional, $5/dozen, but there is no comparison with what you get in return. They are better tasting, nutritious, socially responsible, sustainable and local. Understanding the measures taken in producing better eggs has helped me feel better about what I cook and eat. Check out your local farmer’s market to see what they have to offer…and if you find eggs, try this recipe for BBLD (breakfast, brunch, lunch dinner)…

Poaching eggs is a great way to get all their nutrients while keeping the yolk intact thereby creating rich a flavorful ‘eggcelent sauce’ without adding any extra ingredients or calories. 

Poached Green Eggs & Smoked Salmon

Ingredients

• 2 heaping BOULDER BLUES Green tea (or any other fruity green tea)
• 1 TBS white vinegar
• 4 eggs; preferably grassfed, organic, local 
• 4 slices whole wheat or multi-grain bread, slightly toasted
• 2 avocados, mashed
• 1 medium tomato, sliced
• 6-8 oz smoked salmon
• 2 cups watercress
• 1 cup red onion, diced
• 4 TBS capers, drained
• ¼ cup dill, chopped
• salt & pepper to taste

Preparation:

1. Make Green Tea concentrate: Bring 8 oz water to a boil and let cool for 3 minutes, which will bring water to 175°, a good temperature to steep white tea. Place 2 heaping TBS of tea in an 8 oz measuring cup. Pour hot water over tea leaves and steep for 3 minutes. Strain tea leaves.*
2. Preheat broiler for toast.
3. Poach Eggs: Place green tea concentrate in small skillet, add the vinegar and bring to a low boil. (I just recently learned about adding vinegar to the poaching liquid from Cooking Light Magazine. As I experimented with this technique, I realized that they were correct; adding vinegar helped set the whites quicker.) Crack each egg separately and place each egg in a small bowl. Individually poach each egg by gently placing egg in green tea concentrate and cook until white is set and yolk remains soft and transparently yellow.  Rinse small bowl while egg cooks and fill with warm water. With a slotted spoon, spoon out egg, drain liquid and place egg back in small bowl with warm water. Repeat with remaining eggs.
4. In a single layer, place bread on baking sheet, place in oven and broil for 2 minutes, until golden brown.
5. Spread avocado mash on toasted bread. Layer smoked salmon, tomato, watercress, and poached egg. Garnish by sprinkling onion, capers, and dill and serve immediately.

How do you poach your eggs? If you have any techniques that might yield better poached eggs, please let me know...