Tea Savories

You Are Here: Home / Archives / Category / Tea Savories

Green Tea Chicken Soup Recipe

Categories:
Lung Ching Dragonwell Green

Lung Ching Dragon Well Green

Green Tea Chicken Soup Recipe

Total Time: 80 minutes

Serves: 2-4

INGREDIENTS:

  • 2 quarts chicken broth
  • 3 tablespoons of green tea
  • 2 tablespoons coconut oil
  • 1 red onion, chopped
  • 4 garlic cloves, chopped finely
  • 2 carrots chopped
  • 1 cup chopped celery (about 2 sticks)
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • 2 chicken breasts, chopped into medium sized pieces
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper

DIRECTIONS:

  1. Bring 2 quarts of broth to a boil, then turn off the heat and add tea bags. Allow to steep for 10 minutes, then remove tea bags.
  2. Place chicken into pot and bring to a boil again, then turn down to a low simmer for 40 minutes to cook the chicken.
  3. With about 20 minutes remaining, add the remaining ingredients.
  4. Serve hot or store refrigerated in glass containers for 4-5 days.

Recipe adapted from https://draxe.com/recipe/green-tea-chicken-soup/

You can either replace the water entirely with freshly brewed tea or add a smaller portion for an added dash of flavor. Lung Ching or Gunpowder Green are two excellent green tea choices.  Marinades and salad dressings are also a great way to incorporate green tea into your meal by simply substituting all or a part of the liquid for green tea.

Green Tea Broth

Categories:
Gunpowder Green Tea

Gunpowder Green Tea

Green tea broth makes an excellent addition to cooking as a way to flavor a broth as shown in the recipe below. A green tea broth has a slightly savory, nutty flavor and is sure to add that little something extra to your next soup, rice, or pasta dish! 

You can either replace the water entirely with freshly brewed tea or add a smaller portion for an added dash of flavor. Lung Ching or Gunpowder Green are two excellent green tea choices.  Marinades and salad dressings are also a great way to incorporate green tea into your meal by simply substituting all or a part of the liquid for green tea. 

Green Tea Chicken Soup Recipe

Total Time: 80 minutes

Serves: 2-4

INGREDIENTS:

  • 2 quarts chicken broth
  • 3 tablespoons of green tea
  • 2 tablespoons coconut oil
  • 1 red onion, chopped
  • 4 garlic cloves, chopped finely
  • 2 carrots chopped
  • 1 cup chopped celery (about 2 sticks)
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • 2 chicken breasts, chopped into medium sized pieces
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper

DIRECTIONS:

  1. Bring 2 quarts of broth to a boil, then turn off the heat and add tea bags. Allow to steep for 10 minutes, then remove tea bags.
  2. Place chicken into pot and bring to a boil again, then turn down to a low simmer for 40 minutes to cook the chicken.
  3. With about 20 minutes remaining, add the remaining ingredients.
  4. Serve hot or store refrigerated in glass containers for 4-5 days.

Recipe adapted from https://draxe.com/recipe/green-tea-chicken-soup/

Autumn Bisque Recipe

Categories:

Autumn Bisque Recipe

Enjoyed during our Thanksgiving Tea 2016, this Autumn Bisque Recipe was simply amazing!

Autumn Bisque

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 3/4 cup chopped celery
  • 4 cups chicken broth divided
  • 3 cups canned pumpkin puree
  • 1 (13.5 oz) can coconut milk
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh thyme
  • garnish – sunflower seeds

In a large stockpot over medium heat, melt olive oil and butter.  Add onion, garlic, carrots, and celery and cook for about 8 minutes.  Or until veggies are tender.

Vegetable Broth:  Add two cups of chicken broth and simmer for 3 minutes; remove from heat, and cool for 15 minutes.  Pour broth mixture into a food processor or blender, and blend until smooth.

Add remaining vegetable back to the stockpot and add the remaining chicken broth, pumpkin puree, and, coconut milk.  Simmer covered for 15 minutes.  Stir in salt, cayenne pepper, and thyme and simmer for another 10 minutes. Pour into bowls and garnish with sunflower seeds.

Makes 6 servings.  Recipe adapted from Victoria Magazine October 2015

Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101  Scone add-ins and scone demonstrations.  Learn how to brew that perfect cup or pot of tea.  10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety.  Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.

Brenda had several folks request recipes from her Thanksgiving Tea Party.  Thanksgiving Scone Recipe below and also the Pumpkin-Chai Mini Bundt Cakes.

White Cheddar and Olive Tea Sandwich

Categories:

White Cheddar and Olive Tea Sandwich
A delicious party appetizer. Makes a fantastic spread or made into sandwiches.

    • 3/4 pound sharp white cheddar cheese – shredded
    • 1/2 cup chopped Spanish olives
    • 1/3 cup mayo
    • 1 teaspoon Worcestershire sauce
    • 1 clove garlic, minced
    • 1 loaf of party pumpernickel bread or regular pumpernickel bread

Simply combine all ingredients and refrigerate until ready to use. We lightly butter our bread prior to using the spread. Cut the crusts off and then cut into sandwiches.

Turkey Salad Toast Points

Categories:

A tangy sandwich that is good with a sweet dessert! If gogi berries are hard to find golden currants are a good substitute.

    • 18 – 2″ squares very thin wheat bread
    • 3 tablespoons champagne vinegar
    • 3 tablespoons minced shallots
    • 1 tablespoons lemon juice
    • 1 tablespoons country Dijon-style mustard
    • 1 1/2 teaspoons coarse salt
    • 1 teaspoon ground black pepper
    • 1/2 cup extra-light olive oil
    • 1 1/4 cups finely shredded, cooked turkey breast
    • 1 cup cooked multi-grain rice
    • 3/4 cup chopped celery
    • 1/2 cup dried goji berries

 

Preheat oven to 350°. Place bread squares on a baking sheet and toast lightly until crisp. About 6-10 minutes.
In a container of a blender combine champagne vinegar, shallots, lemon juice, mustard, salt, and pepper. Blend until mixture is uniform.
With motor running slowly add oil, blending until mixture thickens. Set vinaigrette aside.
In a large bowl, combine turkey, rice, celery and gogi berries. Gently mix vinaigrette and turkey mixture. Spoon mixture on toasted points just before serving.

Herbed Strawberry Sandwich

Categories:

This is a beautiful open face sandwich with sliced strawberries on top.

  • 1 – 8 oz cream cheese, softened
  • 3 Tablespoons minced fresh basil
  • 1/2 cup slivered toasted almonds
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 8 slices honey-wheat bread, crust removed, cut into thirds, and toasted
  • 1 – 1 lb. package strawberries, hulled and thinly sliced
  • Mix together first 6 ingredients until thoroughly combined. Spread cream cheese mixture onto toasted bread. Garnish with three strawberries each. Recipe from TeaTime Magazine

Sun Dried Tomato Tea Sandwich

Categories:

Can a tea sandwich really taste this good and be this good for you? We love this recipe and give many thanks to Shelley and Bruce Richardson for sharing this yummy sandwich in their recipe book The Tea Table. If you click on the link and you can see it for sale on our website.

  • 1 cup oil-packed sun dried tomatoes, drained
  • 1 12 oz jar roasted red peppers, drained
  • 1 cup packed fresh basil leaves
  • 1/2 cup pine nuts, toasted 1 tablespoon balsamic vinegar
  • 2 large garlic cloves
  • 1 1/2 teaspoons grated lemon peel
  • 1 loaf rye, whole wheat or black olive bread
  • Chop all ingredients (except bread) in a food processor to make a coarse paste. Season with salt and pepper. Spread on slice of hearty bread. Top with another slice. Trim all edges, then slice diagonally into four triangle sandwiches.

Spicy Pimiento & Cheddar Tea Sandwich

Categories:

Spicy Pimiento & Cheddar Tea Sandwich
We served this sandwich at our Downton Abbey Christmas Tea and also the Epiphany Tea. Makes a hearty appetizer. We also call it the Spicy Cherry Pepper & Cheese!

  • 2 cups shredded extra-sharp cheddar cheese
  • 1 8oz package of cream cheese, softened
  • 1/4 cup pimientos, drained
  • 2 Tablespoons mayo
  • 1/2 tsp Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • pumpernickel bread
  • In a medium bowl, combine all the ingredients except the bread. Cover and chill until ready to use. Add more hot sauce or cayenne pepper for a spicier flavor.
    Evenly spread the cheese mixture on one slice of bread, then top with the second slice or top. Cut off crusts. Serve immediately or chill in a sealed container with slightly damp paper towels covering the sandwiches.

Spiral Cheese Tasties

Categories:

Sharp cheddar cheese and rolled out multi-grain bread make this rollup recipe easy, quick and tasty. The spread is good to make a couple of days ahead of time. This recipe makes a great tea sandwich and a great appetizer for parties.

Spiral Cheese Tasties

  • 3/4 cup shredded extra sharp cheddar cheese
  • 1/2 cup diced pimento
  • 1/2 cup mayo
  • 1/4 teaspoon ground black pepper
  • 8 slices mulch-grain bread
  • Combine all ingredients and store in refrigerator for up to 3 days. Trim crusts from bread. Roll bread flat with rolling pin. Spread cheese mixture over bread and roll into cylinder. Trim ends. Slice 1/2″ thick. From Tea Time Magazine

Curried Spinach Rolls

Categories:

We served this pretty savory at a Harvest Tea Party. The green of the spinach makes a very pretty presentation and works well as an appetizer.

  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 8 oz cream cheese
  • 4 oz feta cheese
  • 3 cups fresh chopped spinach
  • 2 garlic cloves, minced
  • 4 oz roasted red pepper
  • 1 tablespoon finely chopped crispy bacon
  • 1/4 teaspoon hot pepper sauce
  • chopped parsley or cilantro
  • 1 loaf dark pumpernickel bread (we used marbled pumpernickel and rye)
  • Stir curry and cumin in a small dry skillet over medium heat until fragrant, about 45 seconds. Remove from heat. Combine cream cheese, feta, spinach, garlic and roasted red pepper in a food processor. Blend until pureed. Add curry mixture, bacon and hot sauce. Blend once again. Season to taste with salt and pepper, then transfer to a covered container and refrigerate.
    Assembling sandwiches:
    Flatten bread with a rolling pin. (we spread a thin layer of butter after flattening) Spread curry mixture on bread. Trim off crusts and roll into a log. Cut diagonally. Each roll will make 2-3 sandwiches. Spread recipe makes about 48-60 rolls. Recipe from The Tea Table by Shelley and Bruce Richardson