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Indian Masala Chai Tea Recipe - Made Just Right

Indian Masala Chai Tea Recipe - Made Just Right
Masala Chai Tea is one of the most popular beverages in all of India. The exact recipes for chai tea vary by region and can be made with various different spices, though this recipe combines some of the most popular into one delicious hot drink… or you can even serve it over ice for a refreshing iced chai “latte”! Ingredients: 2 cups of water 1 cup Earth Balance® Original Soymilk 2 teaspoons black tea leaves (good choices: Assam, English Breakfast, Earl Grey, Darjeeling) 1 cardamom pod 1 clove 1/2 inch piece of ginger 1/4 inch piece of cinnamon stick Sugar to taste In a sauce pot, combine the Earth Balance® Soymilk, water and spices, bring to a boil. When it begins to boil, add the tea leaves and keep on a rolling boil for 2 minutes or till the tea leaves are brewed and the tea has a dark golden color. We love this combo of floral tea with warm spices, perfect for the onset of fall! What is your favorite type of tea? Rating: 0.0/5 (0 votes cast) Related Posts

All Grown Up: Chicken Fingers for Adults - Food on Shine By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141. Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect. Related: Spaghetti 12 Different Ways » Mitzi's Chicken FingersChicken fingers came about in the late 1970s, and they proved to be the perfect utensil-free food for picky children. Related: In Praise of Soft-Cooked Vegetables » Still, as popular as chicken fingers are, the consensus among adult eaters was that the food was child's play and would never grow up. But the generation gap is murkier than it appears. Related: Charleston Soul Food Recipes » Related: Deconstructing a Chicken » Unlike the uniform fingers most places serve, Mitzi's are thin, short, and slightly gnarled by the fryer's heat. Related: Carving a Chicken » INSTRUCTIONS 1. 2.

Pumpkin and Blue Cheese Soup Last week Kate Nash was in Boston and I had some friends over for dinner before the show. Feeling inspired by one of her songs, I decided to make pumpkin soup. A friend of mine told me about a pumpkin and blue cheese soup which he had recently on vacation in the Dominican Republic. He said that it was the best soup he ever had, so naturally I had to try it! The lyrics to her song don't actually have anything to do with pumpkin soup. Bacon first, then take it out. Use the bacon fat for the onions and carrots. Pumpkin simmering Pureeing the soup from a few steps back so I don't get it on my shirt! This is a very blue and orange post. Bit more cheese and some of the bacon floated on top. Chop and cook 3 strips of bacon until crispy. Oh yea, and Kate Nash Rocked!

Crockpot BBQ Beer Chicken What is up with beer and me lately? I can’t get enough of the stuff. If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. Best flavor ever. Basically, I love replacing water with alcohol. And now… a peek into what a mess my kitchen appliances really are. You don’t even want to see my stand mixer. Look at that bun. I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. Or is that just me? Crockpot BBQ Beer Chicken serves about 8-10 3 pounds boneless, skinless chicken breasts (about 6 large) 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon salt Notes: 1.

Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

elephantine: the baked mac and cheese My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1.

Superfood: Pumpkin | Health and Fitness Articles Sure, pumpkins can seem spooky in their Jack-o-lantern state, but don’t be fooled— they’re actually one of the most nutritious fruits out there. Loaded with antioxidants and disease-fighting vitamins, these gourds aren’t just for carving, making them a bonafide Greatist superfood. Photo: jefferysclark Pump Up the Pumpkin — Why They’re Super Pumpkins’ bright orange color may make them a good substitute for traffic cones, but the real power behind their hue is beta-carotene, a provitamin that is converted to vitamin A in the body. Still, the real treasure is in the seeds. Get Like Peter — Your Action Plan Peter, Peter Pumpkin Eater, that is. And save those seeds— they’re easy to roast. Superfood Recipe: Pumpkin Pie Parfait By Tulika Balagopal What You'll Need: 1/4 cup plain pumpkin puree (fresh or canned) 1/2 large frozen banana 1 to 1 1/2 cups almond milk (great for flavor and thickness!) Optional Toppings: Crumbled graham crackers Peanut butter or any other nut butter Cinnamon What to Do:

Spaghetti and Meatball Pot Pie Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. I baked the pot pies on a pizza stone on the plate setter. About 15 minutes in, they started to brown. These were seriously good.

Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. This quick and easy dinner is SO fresh and light for summer! How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat.

Pumpkin Monkey Bread September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me! For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: Cover and let rise until doubled in size, about an hour.

Twice Baked Potatoes, Two Ways Hiiii Abby!!! This blog post is dedicated to Abby. Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. No biggie, Abby; I got you, gurrrrl! Meet the Twice Baked Potatoes. I made ‘em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini). I’m not even gonna pretend the healthy way tastes better. You’re gonna start by forking the potatoes. Now, pretend you’re in a video game. If you’re going right (oven), then put them on a baking sheet, season them with salt, pepper and olive oil and bake. If you’re going left (microwave), you’re going to place them on a microwave safe plate, season them with salt, pepper and olive oil and nuke. (Directions for both are below!) This is what potatoes look like when they come out of the oven/microwave. Thrilling picture, isn’t it? HOLD ON TO YOUR BUTTS, everyone….because it’s about to get all cheesy/yogurty/exciting up in this place. Add the yogurt and mash. P.S.

7 Romantic Meals For $10 Or Less Creating a romantic meal at home is a somewhat bigger challenge than your standard Monday-night fare. Especially if you haven’t yet cooked for this significant other — or, if you’re in a long-term relationship, haven’t cooked for them often. And especially when the occasion in question is Valentine’s Day. Luckily, there are plenty of ways to up to romance factor, either overtly (like aphrodisiac ingredients and candles on the table) or covertly (that valentine’s favorite dish). Cooking together can also be a ton of fun for a date. Frugal Foodie recommends sticking to what you know, and what you know your sweetheart will like. We talked to chefs, home cooks and other relationship experts about their go-to date meals. There are appetizers, main courses, desserts and even a next-day breakfast, all for under $10 to prepare. Oyster with Spicy Vinaigrette and Apples Cost: $8.37 for half a dozen oysters, or $1.40 apiece. Strawberry-Tangerine Salad Cost: $5.36, or $2.68 per serving. Chicken Madeira

Apple Nachos! I have no clue where I originally saw this idea years ago–but in today’s blogging world, apple nachos have become just about as ubiquitous as raw ballz… But, there may still be a few folks remaining who aren’t tuned into all the apple nacho hoopla. If you’ve never tried them, give ’em a whirl! They are ridiculously easy and taste much more awesome than they sound. Plus, my kids LOVE them as a midday snack. And did I mention how silly easy these are to toss together? Obviously this isn’t a recipe–use your imagination and your fave toppings to make THE perfect apple nachos! I used (to feed 1 1/2 kids and 2 adults): 3 crispy and slightly tart apples (we ♥ honeycrisp! For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Couldn’t get much easier! Share with friends!

Healthy Turkey Meatballs It's time to change up your recipes with the changing leaves! Fitness expert David Kirsch replaces the beloved hearty meal of spaghetti and meatballs with this seasonal version of Turkey Meatballs and Spaghetti Squash! This is the second most popular dish at the Madison Square Club, which David founded. Serve this entrée with cooked greens such as spinach or kale for a nutrient rich meal that you'll want to warm up with all season. 1 spaghetti squash (4-5 pounds) 1 Vidalia onion, chopped 1 clove garlic, minced 6 plum tomatoes, chopped ½ cup chopped Pomi tomatoes 2 tablespoons low-sodium tomato paste ½ cup fresh basil leaves, finely chopped ¾ pound lean ground turkey 1 egg white 2 tablespoons finely chopped shallots 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh oregano 1/8 teaspoon freshly ground black pepper 2-3 dashes hot-pepper sauce -Preheat the oven to 400°F -Wrap the whole squash in foil.

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