32 oz water
2 tbsp. mixed Mate Vana and Rooibos Chai
2 tbsp. German Rock Cane Sugar
Place tea and sugar in basket of short, round coffee/tea press.
Pour boiling water over tea and sugar, steep for 8-9 minutes.
Very simple version of this recipe my mom gave me for college.
1lb capellini
1 package frozen broccoli
1 clove garlic
olive oil
grated Parmesan cheese
Cook broccoli. Brown garlic in fry pan. Drain broccoli and remove garlic. Fry broccoli until it starts to sizzle, then turn off heat. Salt and pepper.
Boil capellini to al dente. Drain noodles into a big bowl. Dump broccoli on noodles, stir with cheese.
1 package (baby) spinach, fresh or frozen
2 eggs
2 tsp. grated Parmesan cheese
1 clove garlic (or garlic powder)
dash of salt
pepper
olive oil
Boil spinach just til tender, don't overcook. Drain off all water.
In small bowl mix eggs, cheese, a dash of salt, and pepper.
In large fry pan, over medium heat, cook garlic clove (or sprinkle garlic powder) in olive oil a few minutes, remove clove.
Dump in spinach and start to fry, just until it gets hot again, then stir in egg mixture.
Stir and cook until eggs set. Turn off heat, put on lid, serve when dinner ready.
For easy clean up, this is best cooked in a teflon fry pan.
Green onions make all the difference in this new take on a popular Thai soup.
2 14-ounce cans light unsweetened coconut milk*
3 cups canned chicken broth
2 cups thinly sliced mushrooms
6 tablespoons finely chopped lemongrass*
1/4 cup fish sauce (nam pla)*
2 tablespoons minced fresh ginger
1 serrano chili, sliced into rounds
2 teaspoons chili-garlic sauce*
8 skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice
*Available at Asian markets and many supermarkets across the country.
Combine first 8 ingredients in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil and lime juice.
Serves 6.
Bon Appétit
June 1998
