Here at Teatopit, we love a good recipe. It is an added bonus when the recipe includes one of our favorite things—tea. We’ve chosen the two recipes below because they represent two things to us: the first is the warm comfort of soup in winter; the second is the renewed attention to health we try to have at the start of a new year. Both are quite simple, and hopefully contain ingredients that are already in your pantry, or close by at your supermarket. We think they’re both quite good, if you try the recipe, let us know if you think so too!
Jasmine Chicken Soup
-3 tablespoons grapeseed or canola oil, divided
-3 medium-large carrots, peeled and sliced into 2- by 1/2-in. sticks
-2 medium red onions, sliced into half-moons
-1 large fennel bulb, stalks trimmed and bulb cored and sliced into thin strips
-1 1/2 ounces fresh ginger, peeled and sliced into matchsticks (a generous 1/4 cup)
-About 1 tsp. kosher salt, divided
-About 1 tsp. pepper, divided
-2 tablespoons loose-leaf jasmine tea
-2 qts. reduced-sodium chicken broth
-2 bone-in, skin-on chicken breasts (2 lbs. total)
-1 tablespoon freshly ground coriander seeds
-1/2 pound green tea soba noodles or spaghettini (about 8 oz.)
-1/4 cup mixed chopped parsley, chives, and cilantro
1. Preheat oven to 375°. Heat 2 tbsp. oil in a large, heavy ovenproof frying pan or wok over medium heat. Add carrots, onions, fennel, ginger, and 1/2 tsp. each salt and pepper. Cook, stirring often, until the vegetables soften (about nine minutes). Transfer to a bowl and wipe pan clean.
2. Boil 3 cups water. Remove from heat, add tea leaves, cover, and let steep 5 minutes. While tea steeps, heat chicken broth to a slow simmer in a pot. Strain tea into broth. Season broth to taste with salt and set aside, covered.
3. Dry chicken with paper towels. Rub with 1 tsp. oil. Season all over with 1/2 tsp. each salt and pepper and all of the coriander.
4. Heat the same pan used for vegetables over high heat. Drizzle in remaining 2 tsp. oil, then add chicken, skin side down. Cook until skin turns very dark brown, almost black; then flip over with tongs and transfer pan to oven. Bake chicken until just opaque, in center, about 15 minutes (cut to check). Let stand until cool enough to handle.
5. Remove chicken skin and slice meat from bones. Put soup bowls into turned-off oven to warm while bringing broth to a simmer, covered.
6. Place chicken and vegetables in bowl, then ladle in broth. Sprinkle with herbs.
Cran-Berry Green Tea Smoothie
Blend these ingredients below until smooth:
1/2 cup frozen cranberries
1/4 cup frozen blueberries
1/2 cup frozen blackberries
5 frozen whole strawberries
1 ripe banana
1/2 cup brewed green tea, cooled to room temperature
1/4 cup plain soy milk
2 tablespoons honey or packed light brown sugar
Recipes courtesy of Sunset.com