Found this recipe posted by “leelalicious” and as we are heading to visit family this weekend, I thought this would be a fun easy item to make and take along. As is standard for me, I do not follow recipes – but instead I add my own “spin”. This recipe makes approximately 2 dozen cookies. AND they are yummy and healthy, perfect timing for fall!
Ingredients:
¼ cup organic coconut oil, melted
¼ cup organic brown rice syrup (original recipe called for honey)
2 cups GF old fashioned cooking oats
½ cup unsweetened, dried cranberries
¼ cup of chopped dried Calimyrna figs
¼ cup of chopped candied ginger
⅔ cup pepitas (aka pumpkin seeds, I buy mine in bulk)
¼ cup of Organic Super Food Blend (available at Costco)
1 tablespoon of organic coconut flour
1 tablespoon of organic almond flour
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon sea salt
½ cup organic pumpkin puree
2 eggs, beaten
Instructions:
Preheat oven to 325 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine oats, craisins, figs, ginger and remaining dry ingredients. Mix together well.
Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
For other dietary options:
Egg-free, try flax egg (or chia egg) as successful replacement.
Tuesday, September 20, 2016
Saturday, September 10, 2016
Chattenesca Sauce (aka Puttanesca Sauce)
September is one of my favorite months for many reasons, but one in particular is because of the abundance of fresh tomatoes. Big Fat Boy, Yakima slicers are always at the top of my list. They are so tasty! Tomato sauce, roasted tomatoes, roasted tomato soup, just to name a few of my favorite fall foods. A fat boy tomato sliced on good bread with a blob of homemade mayo, also a favorite. Today, Puttanesca Sauce was calling to me. So easy and this is one of my favorite go-to sauces to make, as it is quick and easy with great flavor. These are all items that the well-prepared cook should always have on hand. Yield – 6 cups.
Ingredients
2 tablespoons of olive oil
6 garlic cloves minced
1 large can (35 oz) plum tomatoes
6- 8 fresh campari tomatoes (or romas) quartered
3 tablespoons capers
2/3 cup of chopped kalamata olives (can use regular)
½ cup dry red wine
2 tablespoons balsamic vinegar
¼ cup packed fresh basil chopped coarsely
1 – 3 teaspoons organic turbinado sugar
¼ teaspoon chili pepper flakes & fresh ground pepper
** note - a ¼ cup of chopped yellow pepper and 4 large crimini mushrooms are also a lovely addition.
Heat oil to medium heat – add the garlic. Cook 2- 3 minutes. Add the canned tomatoes, fresh chopped, capers and olive. Stir over medium heat – when warmed through, reduce the heat and add all remaining ingredients. Simmer, uncovered for at least one hour. (note - I prefer to cook longer, but it is not necessary)
Serve with your favorite pasta – garnish with freshly grated Parmesan cheese.
Also great when served with a Caesar salad. Can be used as a sauce for pizza as well.
Adapted from ~ Great Good Food, Julie Rosso (one of my most used recipes /cookbooks)
Ingredients
2 tablespoons of olive oil
6 garlic cloves minced
1 large can (35 oz) plum tomatoes
6- 8 fresh campari tomatoes (or romas) quartered
3 tablespoons capers
2/3 cup of chopped kalamata olives (can use regular)
½ cup dry red wine
2 tablespoons balsamic vinegar
¼ cup packed fresh basil chopped coarsely
1 – 3 teaspoons organic turbinado sugar
¼ teaspoon chili pepper flakes & fresh ground pepper
** note - a ¼ cup of chopped yellow pepper and 4 large crimini mushrooms are also a lovely addition.
Heat oil to medium heat – add the garlic. Cook 2- 3 minutes. Add the canned tomatoes, fresh chopped, capers and olive. Stir over medium heat – when warmed through, reduce the heat and add all remaining ingredients. Simmer, uncovered for at least one hour. (note - I prefer to cook longer, but it is not necessary)
Serve with your favorite pasta – garnish with freshly grated Parmesan cheese.
Also great when served with a Caesar salad. Can be used as a sauce for pizza as well.
Adapted from ~ Great Good Food, Julie Rosso (one of my most used recipes /cookbooks)
Monday, August 22, 2016
Easy Peasy Healthy Graham Crackers.
Earlier this summer, as the Fourth of July was approaching, we purchased a deck "fire pit". Once we had tried it out, I decided we should do some-mores over the holiday weekend. After checking out Honey Maid graham crackers, and not being wild about their ingredients, I decided to google recipes and came up with one, and decided to change it up a bit. These are super easy to make and don't take much time. Better yet, they are SO good. You will never want to purchase store bought Graham Crackers again. I hope you find them as yummy as I did.
Ingredients
1 ¼ cup flour (I used spelt)
3 ounces coconut sugar (can use brown sugar)
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled (I use coconut oil, chilled in the freezer for five minutes)
2 1/4 ounces molasses
1 1/2 ounces whole milk (I used coconut milk)
1/2 teaspoon vanilla extract
Directions
Place flour, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter/or coconut oil and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
Note - these would also make a great outside for an ice cream sandwich!
Last but not least - as Julia would say --- bon apetit!
Ingredients
1 ¼ cup flour (I used spelt)
3 ounces coconut sugar (can use brown sugar)
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled (I use coconut oil, chilled in the freezer for five minutes)
2 1/4 ounces molasses
1 1/2 ounces whole milk (I used coconut milk)
1/2 teaspoon vanilla extract
Directions
Place flour, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter/or coconut oil and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
Note - these would also make a great outside for an ice cream sandwich!
Last but not least - as Julia would say --- bon apetit!
Sunday, August 7, 2016
Artisan French Bread
Yesterday, a Facebook friend posted info and pictures for a Farmers Market in West Virginia. One of the items was an artisan bread with Herbs de Provence. John LOVES Herbs de Provence, so I decided to try my hand using an easy /quick Artisan French bread recipe I had in my recipe files. I decided to add a wee bit of extra Lavendar harvested from my garden. I must confess, it turned out WOW - and I will be doing this again.
Artisan French Bread w/ Herbs de Provence
Ingredients:
1 1/2 cups warm water (115 degrees)
1 tablespoon honey (I used Raw Organic Oregon honey)
1 1/2 teaspoons sea salt
1 1/2 tablespoons Active Dry Yeast
2 tablespoons Herbs de Provence
1 tablespoon Lavender
3 ½ cups flour (I used spelt but could easily substitute GF)
1. Combine the water, honey, salt and yeast in a glass bowl. Proof for 5-10 mins, until the mixture is bubbling/ foamy.
2. Add 2 + cups of flour, mix in and then add more - you want your dough to stick to together. You might want to add more flour if the dough seems sticky to the touch. I used my Kitchen Aid w/paddle. Knead for 5 minutes until smooth.
3. Form the dough into a loaf shape. Cover with a towel and let sit on the counter for 15 mins. This is the time to set the oven to 400 degrees.
4. Start baking, after 5 minutes using a sharp knife, make diagonal slices and if desired melt a wee bit of butter to glaze the top. Bake for 20-25 minutes total.
Note – today I used my Mama’s cast iron Dutch Oven,lined with parchment paper. Worked well for a nice round loaf.
Excellent sliced while warm, but also great cool.
As Julia would say ... Bon Apetit!
Artisan French Bread w/ Herbs de Provence
Ingredients:
1 1/2 cups warm water (115 degrees)
1 tablespoon honey (I used Raw Organic Oregon honey)
1 1/2 teaspoons sea salt
1 1/2 tablespoons Active Dry Yeast
2 tablespoons Herbs de Provence
1 tablespoon Lavender
3 ½ cups flour (I used spelt but could easily substitute GF)
1. Combine the water, honey, salt and yeast in a glass bowl. Proof for 5-10 mins, until the mixture is bubbling/ foamy.
2. Add 2 + cups of flour, mix in and then add more - you want your dough to stick to together. You might want to add more flour if the dough seems sticky to the touch. I used my Kitchen Aid w/paddle. Knead for 5 minutes until smooth.
3. Form the dough into a loaf shape. Cover with a towel and let sit on the counter for 15 mins. This is the time to set the oven to 400 degrees.
4. Start baking, after 5 minutes using a sharp knife, make diagonal slices and if desired melt a wee bit of butter to glaze the top. Bake for 20-25 minutes total.
Note – today I used my Mama’s cast iron Dutch Oven,lined with parchment paper. Worked well for a nice round loaf.
Excellent sliced while warm, but also great cool.
As Julia would say ... Bon Apetit!
Sunday, April 3, 2016
Mama Buddha Bowl
I found this recipe on Facebook recently. It called to me for several reasons, one, I walk the Eight Fold Path (of Buddhism) and two, my penchant for sweet potatoes. Plus it sounded simple and easy – and who doesn’t like that? The name Buddha Bowl comes from its “rounded” appearance (such as the happy portly Buddha that is often depicted). I of course, as standard for me, tweaked and changed a couple of ingredients up (mostly due to what I had on hand in my pantry). This recipe could have numerous variations so enjoy and have fun! This took an hour tops to make from starting the rice/ sweet potatoes to serving time. For a summer salad, this could all be made ahead of time, and if you were having a group for dinner, everything including the toppings could be prepared ahead of time and everybody could “build their own”.
Ingredients for 2 bowls
Vinaigrette dressing
1 clove garlic, minced
1 tablespoon ginger chopped fine
1 pinch of coarse sea salt
1 tablespoon Tamari
1 tablespoon lemon juice
1 tablespoon Avocado oil
1 tablespoon rice syrup
2 tablespoons almond butter (can use tahini or cashew butter)
2 diced sweet potatoes
6 – 8 dried figs, sliced (I used organic Black Mission)
1 tablespoon avocado oil
coarse sea salt
Brown Basmati rice – I like having rice on hand, so I cooked up 2 cups of my favorite lemon grass /ginger version.
Fresh baby spinach (1 – 2 cups loose)
1 avocado, halved
1 large purple carrot, grated
2-3 green onions, minced
1 small organic Persian cucumber, halved and sliced
1 Kumato (brown) tomato – halved, quartered
Preheat oven to 400 degrees
In a glass baking dish mix together the sweet potatoes, figs and toss with the avocado oil. Add sea salt, toss again.
Bake for approximately 30 minutes (mine took a wee longer).
In a mortar place garlic and ginger, add a pinch of salt and ground.(you can use either a mortar and pestle –or- I mixed mine up by hand). Add the soy sauce, lemon juice, avocado oil, rice syrup and almond butter. Blend. Set aside
To “build” ….using a shallow individual bowl – fill up one side (line) with the fresh spinach. Spoon the desired amount of cooked rice overlapping the spinach a wee, filling up the remaining bottom of the bowl. Layer the sweet potatoes and then add other ingredients, mounding them in an attractive presentation. Drizzle the dressing lightly and serve!
Notes – for the lemon grass ginger rice – I use one stalk of lemon grass sliced thin, and 2 slices of ginger minced well. Sauté them lightly in a teaspoon (or more) of avocado oil. Add the rice after a few minutes and the water, a ½ teaspoon of sea salt and cook according to the rice directions.
I am partial to less dressing, thus I had enough leftover to save for another Buddha Bowl or salad.
Last but not least - Bon Apetit!!
Ingredients for 2 bowls
Vinaigrette dressing
1 clove garlic, minced
1 tablespoon ginger chopped fine
1 pinch of coarse sea salt
1 tablespoon Tamari
1 tablespoon lemon juice
1 tablespoon Avocado oil
1 tablespoon rice syrup
2 tablespoons almond butter (can use tahini or cashew butter)
2 diced sweet potatoes
6 – 8 dried figs, sliced (I used organic Black Mission)
1 tablespoon avocado oil
coarse sea salt
Brown Basmati rice – I like having rice on hand, so I cooked up 2 cups of my favorite lemon grass /ginger version.
Fresh baby spinach (1 – 2 cups loose)
1 avocado, halved
1 large purple carrot, grated
2-3 green onions, minced
1 small organic Persian cucumber, halved and sliced
1 Kumato (brown) tomato – halved, quartered
Preheat oven to 400 degrees
In a glass baking dish mix together the sweet potatoes, figs and toss with the avocado oil. Add sea salt, toss again.
Bake for approximately 30 minutes (mine took a wee longer).
In a mortar place garlic and ginger, add a pinch of salt and ground.(you can use either a mortar and pestle –or- I mixed mine up by hand). Add the soy sauce, lemon juice, avocado oil, rice syrup and almond butter. Blend. Set aside
To “build” ….using a shallow individual bowl – fill up one side (line) with the fresh spinach. Spoon the desired amount of cooked rice overlapping the spinach a wee, filling up the remaining bottom of the bowl. Layer the sweet potatoes and then add other ingredients, mounding them in an attractive presentation. Drizzle the dressing lightly and serve!
Notes – for the lemon grass ginger rice – I use one stalk of lemon grass sliced thin, and 2 slices of ginger minced well. Sauté them lightly in a teaspoon (or more) of avocado oil. Add the rice after a few minutes and the water, a ½ teaspoon of sea salt and cook according to the rice directions.
I am partial to less dressing, thus I had enough leftover to save for another Buddha Bowl or salad.
Last but not least - Bon Apetit!!
Monday, March 21, 2016
Irish Colcannon
Colcannon, a traditional Irish Dish, also known as … Champ, Clapshot (Scotland), Kailkenny (Scottish Highlands), Rumbdledethumps, (Scotland Borders), Punchep (Wales)
I discovered this wonderful dish back in the early 90’s. It is one of my favorite potato dishes and so easy to make. Great for left-overs, I like to warm up a scoop in my cast iron skillet using a wee bit of oil (your choice). Colcannon is an excellent side dish for Corned Beef, but also as a stand-alone dish with a green salad and Irish Soda Bread.
Ingredients
3 pounds of organic russet potatoes (the recipe calls for peeling, but I prefer the skins on)
2 – 3 cloves of garlic peeled
½ head of medium cabbage sliced into fine shreds
½ cup of milk (I often use buttermilk, but you can use light cream or milk as well, dependent on the desire of richness you are seeking)
¼ cup of butter
6 green onions sliced
Directions/preparation
• Cut the potatoes up into 2 inch pieces, putting them into cold water while prepping
• Bring the potatoes/garlic to a boil – and cook until tender when pierced with a fork
• Drain and place in a mixing bowl and start mashing
• Using the same pan, melt the butter, add the cabbage and cover, letting it “steam” for 8-10 minutes
• While the potatoes are cooking, warm the buttermilk and green onions in a small sauce pan (if you use buttermilk, keep an eye on it as it can curdle. Even if this does happen it will still be fine in the mashed potatoes)
• Add the milk /green onion mix to the mashed potatoes – place in a warm oven while the cabbage is doing its thing
• Once the cabbage is done, mix it into the mashed potato mixture and serve!
Last but not least - as Julia would say…. Bon Apetit!!
I discovered this wonderful dish back in the early 90’s. It is one of my favorite potato dishes and so easy to make. Great for left-overs, I like to warm up a scoop in my cast iron skillet using a wee bit of oil (your choice). Colcannon is an excellent side dish for Corned Beef, but also as a stand-alone dish with a green salad and Irish Soda Bread.
Ingredients
3 pounds of organic russet potatoes (the recipe calls for peeling, but I prefer the skins on)
2 – 3 cloves of garlic peeled
½ head of medium cabbage sliced into fine shreds
½ cup of milk (I often use buttermilk, but you can use light cream or milk as well, dependent on the desire of richness you are seeking)
¼ cup of butter
6 green onions sliced
Directions/preparation
• Cut the potatoes up into 2 inch pieces, putting them into cold water while prepping
• Bring the potatoes/garlic to a boil – and cook until tender when pierced with a fork
• Drain and place in a mixing bowl and start mashing
• Using the same pan, melt the butter, add the cabbage and cover, letting it “steam” for 8-10 minutes
• While the potatoes are cooking, warm the buttermilk and green onions in a small sauce pan (if you use buttermilk, keep an eye on it as it can curdle. Even if this does happen it will still be fine in the mashed potatoes)
• Add the milk /green onion mix to the mashed potatoes – place in a warm oven while the cabbage is doing its thing
• Once the cabbage is done, mix it into the mashed potato mixture and serve!
Last but not least - as Julia would say…. Bon Apetit!!
Monday, February 15, 2016
Artichoke, Pepper, Spinach dip
We eat a lot of spinach in our house, but every once in a while it sneaks up on us, and I have to be creative as to how to maximize the use of it. Then it is time to whip up a batch of this tasty dip, which can be used in so many ways, and has a very good shelf life.
Ingredients
1/4 cup blend of mayo and sour cream
8 oz Nancy's Organic Cream Chesse
2 - 3 green onions, chopped
2 Tablespons minced garlic
1/2 cup of cheese
(I have used a variety of flavors-including Cheddar, Parmesan, Jalapeno Jack etc)
1 Tablespoon (or more) of Raspberry Chipotle Sauce (Costco)
** can sub fresh jalapeno
1 can of drained artichoke hearts
10 oz of fresh spinach (packed)
Heat oven to 375 degrees
lightly oil a baking dish (9x11)
In a large food processor (I use my Ninja) mix the sour cream and next three ingredients. Blend well. Add in cheese and Raspberry Chipotle Sauce. Blend well. Add in the drained artichoke hearts and spinach. Mix to a smooth consistency.
Bake in pan for 25 - 30 minutes. Remove from oven. Cool and put into containers --- I use a quart size mason jar.
And as always -- and as Julia would say... Bon Appetit!!
Ingredients
1/4 cup blend of mayo and sour cream
8 oz Nancy's Organic Cream Chesse
2 - 3 green onions, chopped
2 Tablespons minced garlic
1/2 cup of cheese
(I have used a variety of flavors-including Cheddar, Parmesan, Jalapeno Jack etc)
1 Tablespoon (or more) of Raspberry Chipotle Sauce (Costco)
** can sub fresh jalapeno
1 can of drained artichoke hearts
10 oz of fresh spinach (packed)
Heat oven to 375 degrees
lightly oil a baking dish (9x11)
In a large food processor (I use my Ninja) mix the sour cream and next three ingredients. Blend well. Add in cheese and Raspberry Chipotle Sauce. Blend well. Add in the drained artichoke hearts and spinach. Mix to a smooth consistency.
Bake in pan for 25 - 30 minutes. Remove from oven. Cool and put into containers --- I use a quart size mason jar.
And as always -- and as Julia would say... Bon Appetit!!
Gluten Free Dutch Baby
As a child - I always loved going to Henry Thiele's in Portland with my parents and ordering a Dutch Baby pancake. Several weeks back, I had an urge for one, googled a few recipes and then put my own spin into the process. The result - yum and yum. Take note however, this is not an immediate hurry up and enjoy breakfast - so plan ahead - allowing at least an hour to get things dialed in properly.
GF Dutch Baby
Ingredients
• 2 tablespoons butter – OR - coconut oil
• 3 extra large eggs, at room temperature
• 1/2 cup, plus 2 tablespoons whole milk - OR- coconut milk
• 1/2 cup GF Bobs Red Mill Blend
• 1 teaspoon of vanilla
• pinch of sea salt
• lemon wedges and confectioners sugar for serving – OR –
• home-made cranberry pomegranate syrup and cinnamon sugar (my favorite)
Instructions
1. Preheat the oven to 375 degrees. Put the butter/oil in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
2. Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
3. Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
4. Serve immediately with lemon wedges and confectioners sugar or a topping of your choice
As always - Bon Appetit!
GF Dutch Baby
Ingredients
• 2 tablespoons butter – OR - coconut oil
• 3 extra large eggs, at room temperature
• 1/2 cup, plus 2 tablespoons whole milk - OR- coconut milk
• 1/2 cup GF Bobs Red Mill Blend
• 1 teaspoon of vanilla
• pinch of sea salt
• lemon wedges and confectioners sugar for serving – OR –
• home-made cranberry pomegranate syrup and cinnamon sugar (my favorite)
Instructions
1. Preheat the oven to 375 degrees. Put the butter/oil in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
2. Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
3. Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
4. Serve immediately with lemon wedges and confectioners sugar or a topping of your choice
As always - Bon Appetit!
Monday, February 8, 2016
Year of the Monkey ~ 2016
I love celebrating Chinese New Year, and it is a tradition for us. Several years back, I came across a recipe for Chinese Tea Eggs and decided to try my hand. Simple, colorful and a lively addition to our yearly menu and celebration. In Northern China, Chinese Tea Eggs symbolize gold nuggets for the Chinese New Year representing wealth, prosperity and fertility. This recipe posting is for an amazing person, woman and artist - Pamela Joy Trow-Johnson. May your 2016 be filled with an abundance of wealth and prosperity. Losar Tashi Delek.
Chinese Marbled Tea Eggs ~~
Ingredients:
8 white organic eggs
¼ cup black tea (I used an organic Black Mango Ceylon)
2 Tablespoons of Tamari
2 star anise
1 cinnamon stick (or 1 Tablespoon cinnamon chips)
5 cloves
4 – 5 cardamom pods (= ½ teaspoon)
1 tablespoon multi colored peppercorns
1 teaspoon fennel seeds
2 slices of fresh ginger
Directions:
Gently place the eggs in a medium pot and fill with cold water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 6 minutes.
Remove the eggs from the stove top, running cold water over them to cool. When acceptable to touch, using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
Return the eggs to the pot, refill with water add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 2 hours minimum.
Remove eggs – strain the liquid from the tea / spice blend. Crack eggs and store in a glass jar – I have about an inch of the liquid on the bottom.
Enjoy!!
Chinese Marbled Tea Eggs ~~
Ingredients:
8 white organic eggs
¼ cup black tea (I used an organic Black Mango Ceylon)
2 Tablespoons of Tamari
2 star anise
1 cinnamon stick (or 1 Tablespoon cinnamon chips)
5 cloves
4 – 5 cardamom pods (= ½ teaspoon)
1 tablespoon multi colored peppercorns
1 teaspoon fennel seeds
2 slices of fresh ginger
Directions:
Gently place the eggs in a medium pot and fill with cold water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 6 minutes.
Remove the eggs from the stove top, running cold water over them to cool. When acceptable to touch, using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
Return the eggs to the pot, refill with water add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 2 hours minimum.
Remove eggs – strain the liquid from the tea / spice blend. Crack eggs and store in a glass jar – I have about an inch of the liquid on the bottom.
Enjoy!!
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