Program recap - Winter Skin Remedies

Wednesday, Feb. 15, I spoke in Wauconda, Illinois at the Wauconda Area Library.  The program was a special adaptation of my Creating your own Spa Items program.  It was chocked full of recipes (possibly too many) focused on winter skin treatments.

The program included give aways, here are a few photos of the materials guests took home.

Lotion Bars

                                                       Cleansers and Winter Moisturizer

The program consisted of an explanation of the media, herbs, oils, meals, essential oils, etc. that go into making beauty products and then a bit of demonstration, explanation and samples of the products themselves.

Here was the table before I messed it all up:

The guests and the staff at the library were so nice and I have a wonderful evening.  My husband Chas even stopped in to see part of the program.  Here are a few of the guests.  I took the photos early, then as always, got caught up in the conversation about herbs and forgot to take any more images.

Thank you Wauconda Area Library and patrons, I cannot wait to come back on April 4 to do my Household Cleaning program!

If you want information on my available herb-related programs, check out this link.  If you want to share some of what my guests received, check out the blog pages entitled "Lecture Recipes."

Valentine's Dinner - Steak au Poivre

My husband missed his calling.  Although he is very good at Financial Services and an excellent historian and researcher as well as a spectacular writer.  He is a really awesome cook!  People keep saying he should be a chef, and like a good chef he has a style that is uniquely his.

About a year ago I found a recipe for Steak au Poivre, I think it was the "easy version." We tried it and loved it.  The food is rich and not something to eat everyday, but it was creamy steaky goodness.  This year my husband promised me the dish for our anniversary, however I had a chronic sore throat and cough so the dinner was put on hold. 

This past Tuesday he made it...  It was heavenly. You can see the steak was a perfect Medium the cream sauce not too overpowering and well... It was almost better than sex!

Here is the recipe he used this time from the Food Network Chef, Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe/index.html

The steak was the main course.  Here was the meal:

There were seafood and cheese stuffed mushroom cap appetizers.

A killer Salad with his favorite herb seasoning on it.

Him whipping the Cream sauce just before pouring it over the steaks!

The steak with his thrice baked potatoes which he seasoned with a Cajun-eske set of seasonings and topped with olives.

He cannot drink red wine, so we did have white wine with the meal, but the sweetness was perfect with the sauce.

Overall it was a perfect Valentine's Dinner and the leftovers the next day made the entire office jealous!

Herb of the Week - Calendula or Pot Marigold

Let's face it. The turn in the weather here this week from mild to very cold has certainly chapped my skin.  And the over heated office I work in has taken its toll as well. But herbs can help to heal both body and spirit. And there's something especially healing in a soothing product you've made yourself, with all-natural ingredients.

So today’s Herb of the Week is Calendula (Calendula officinalis), one of the top skin healing herbs.

Tonight I am presenting a program on Bath and Beauty which focuses on aromatherapy to lift your spirits and soothing treatments for winter harried skin.  I thought I would share a couple of the calendula-centered recipes I put together for this program as well as help you in a decision to include this great herb in your garden this year.

History

The name Calendula came from the ancient Romans for the fact that it bloomed on or around the first day of the month or calends.  Although more popular for its color and attractive flowers rather than its medicinal properties it was featured in the Doctrine of Signatures (the principal that an herb's physical characteristics are a clue to its usefulness) as a treatment of jaundice.  Nicolas Culpepper stated it was a good herb to strengthen the heart.

Calendula came to the Americas with European settlers.  It was prominently used during the Civil War as a treatment for healing wounds and halting bleeding.

To Grow

Calendula is a cheery, dependable blooming flower in the marigold family (not to be confused with scented marigolds in the family Tagetes.) They have semi strong upright branching stems with medium green leaves covered with tiny hairs.  The flowers are round many petal daisy-like poms that come in shades from yellow to deep orange.  They will bloom from midsummer until after frost.  The flowers close at dusk.  It is said if the flowers open fully in the morning the weather will be pleasant, if they do not, weather will be less seasonal.

This is a plant easily grown from seed and can be grown in all zones.  Fresh seed is essential however, because the seed viability is only one year.  The seeds are curvy crescent shapes covered with ridges.  Harvesting seed yourself is great but you must use them in the next growing season.  You can sow the seed directly into the garden once the soil has reached about 60 degrees.  On a nice sunny day in April or May this is a great early garden activity.  You can also start them indoors planting them out after the chance of frost has passed. Thin the plants to 9 to 10 inches and keep them weed free, but beyond this no special treatment is needed to grow them.  They are a hardy annual plant and will survive frosts and even early snow.  They prefer a cooler climate and bloom best in fall weather.  Once the temperature reaches 25 degrees their season will end.  If you put seeds in pots in July you can enjoy them along with your mums for fall color.

The plants will grow 12 to 18 inches tall depending on conditions.  They are also a great container plant and keep to 6 to 8 inches in window boxes and patio planters.  They will grow in just about any soil that is well drained.  They react badly to dampness.  They do prefer a sunny location.  Calendula is considered a companion plant as it can draw aphids away from other plants, but you will need to watch for an infestation.

Susceptible to all the normal pests of the garden, they will develop powdery mildew if not properly thinned.  To keep them blooming, make sure they are well watered and clip of the spent flower heads.  Since I harvest the flower heads, just as they reach full bloom, I know I will always have a new crop of buds to take their place.

To Use

Pinch off the flower heads from the stem and lay them flat to dry.  Once they are dry you must place them in a dark jar with a tight fitting lid to preserve the color of the petals.  The flowers are hygroscopic meaning they are easily affected by humidity.  Some suggest pulling each petal off the flower, but I have never had the patience to do that before drying and am still satisfied with the color and quality of my dried calendula.

Historically a woman who could not choose between two suitors was advised to make a fine powder of dried calendula flowers, marjoram, thyme and wormwood simmer them in honey and white wine then rub the mixture over her body.  Then she must lie down and repeat “St. Luke, St. Luke be kind to me: In my dreams let me my true love see!”  I just had to share that because it is February!

As an edible flower, the most common early uses for Calendula were in cooking.  In England it was tossed into dishes so often you might think it was a vegetable.  It was especially popular for flavor when stewing lark or sparrow according to the Elizabethan cookbook of John Gerard.  Other dishes including Calendula pudding, Calendula oatmeal, and calendula dumplings were also created.  There were even recipes for calendula wine (see below).  It is great as a coloring in rice dishes, and the leaves can be used in salads.  Add the petals to soups, stews and fish dishes.

Tinctures of the flowers have been recommended for the treatment of a wide variety of ailments including amenorrhea, cramps, toothaches, fever, flu, and stomach aches.  As a general tonic it has been known to induce sweating in a fever and increase urination and aid digestion.  Calendula has also been extensively used as an external remedy for sores, cuts, bruises, burns and rashes.  You can make a quick and easy ointment by crushing fresh flower petals and mixing them with olive oil.  A personal powder can be made by grinding dried flowers and blending them with arrowroot powder, cornstarch or talc.  I will often pluck a flower and rub it on a bee sting to relieve the pain and itching with good results.

Calendula has a strong yellow / orange color and the petals can often be substituted for saffron in a recipe.  I grid them, then stir them in when I want a rich yellow color in my lemon herbal butter.

More recently with the advent of home making of remedies and cosmetics, Calendula has found a new niche.  In addition to the yellow color it can impart to lotions and salves it is also great for skin.  An antiseptic with anti-fungal and anti-bacterial properties it can promote healing.  The essential oils in the petals are an excellent skin healer, especially for cracked skin and chapped lips.  A poultice on burns or stings is very use useful.  Salves with calendula can be used for the treatment of varicose veins, chilblains and impetigo.  A cold infusion (tea) can be used as eyewash for Pink Eye (Conjunctivitis.)  The sap in the stem has a reputation for removing warts, corns and calluses, which is why an infusion of the leaves, stems and flowers is used to make soothing lotions and creams for dry rough skin.

At the Backyard Patch I use Calendula in my Elmhurst Garden Walk Tea, Menopause Tea, PMS Tea, Victorian Floral Black Tea and in Green Tea for the Tummy.  In other products is it part of the infused oil in my Happy Feet Massage oil, as well as a coloring in my Orange Rice Mix. 

Recipes

Sweet Calendula Buns

4 Tbls. softened butter

½ cup caster sugar

2 eggs

½ cup self-rising flour

1 tsp baking powder

2 Tbls. fresh calendula petals

Put the butter sugar, eggs and sifted flour and baking powder into a bowl and mix until smooth and glossy.  Fold in 1 ½ Tbls. calendula petals.  Turn the mixture into greased or paper lined muffin tins and sprinkle with remaining petals.  Bake in a warm over 325 degrees for 25 to 30 minutes.

Calendula Wine

2 quarts of Calendula officinalis flowers

1 gallon boiling water

1 Campden tablet, crushed (sterilizer available from a wine making store)

3 tangerines, juice and thinly pared peel from each

1 lemon, juice and thinly pared peel

5 ¾ cups sugar

1 ¼ cups white raisins, finely chopped

wine yeast

yeast nutrient

Directions:

1.              Wash the flowers and put into a large container with a lid.  Pour over the boiling water and stir in the Campden tablet and leave for 24 hours. 

2.              Place the sugar in a large bowl.  Draw off 1 cup of the liquid and heat it to just before boiling with the citrus peel, then pour over the sugar.  Leave to cool to body temperature (rather than room temperature.)  Then pour back into the bulk of the liquid adding the raisins citrus juice, yeast and nutrient.  Cover and leave in a warm place for 5 days to ferment, stirring twice a day.

3.              Strain the liquid through a double thickness of muslin.  Pour into a fermenting jar, fitted with a fermentation lock and leave to continue fermenting. 

4.              Rack the wine as it begins to clear.

5.              When the wine is completely clear, bottle and store in a cool dark place for at least 6 months to mature.

Calendula Cleanser

4 Tbls. olive or almond oil

2 Tbls. dried calendula flowers

few drops of violet, orange blossom or rose water

Directions:

Warm the oil in a bowl placed over a saucepan of hot water.  Stir in the dried flowers and continue to heat gently for 30 minutes.  Remove the bowl from the heat and allow to cool.  Stir in the flower water.  Bottle

Directions for use: swear a small amount onto face and rinse with warm water.  Keep refrigerated and use within 10 days.

Facial Mask
Calendula and chamomile have long been used as skin softeners, and aloe is a proven healer. Use the gel from your own aloe or purchase from the drugstore. Here's a soothing treatment for winter-worn faces, suitable for all skin types. The essential oils—you can choose from several, with different effects—provide a subtle aromatherapy, lifting and soothing your spirits, while the herbs and almond meal do their work.

2 tablespoons almond meal (almonds ground very fine)*
1 tablespoon powdered calendula
1 tablespoon powdered chamomile
about half of a raw egg, yolk and white beaten together
aloe gel, enough to make a paste
2 drops chamomile essential oil, or oil of your choice

Mix the almond meal and herbs together. Add enough aloe gel and egg to make a paste. Add essential oil. If the paste is too thin, add more almond meal; if it’s too thick, add a bit of aloe gel or egg. To use, wash your face. Pat dry, and apply the mask. Leave on for 10 minutes or so, while you’re lying down, then wash off gently. Refrigerate for up to a week. (This will make 3-4 masks.) Follow the mask with a gentle moisturizer.

*Almond meal and almond oil are recommended for cosmetics because both are superior moisturizing and softening agents. If you are allergic to nuts, or intend to make the cosmetic as a gift for a friend, you may substitute oatmeal (oat flakes ground fine) and a non-nut oil of your choice.

Herb Blends for You and Your Valentine

Here are a couple blends of herbs to use to enliven your Valentine celebrations.

Love me Herbal Bath

I adapted this recipe from Philly Shaudy’s Book the Pleasure of Herbs.  I have been making this blend at the Backyard patch for years.  We market it as Bath Tub Tea.

4 part lavender

4 pare dried rosemary

4 part rose petals

2 parts dried lovage

2 parts lemon verbena

1 part thyme

1 part mint

1 part sage

Mix all the dried herbs together and store in a covered container.  When you want to take a bath place ¼ cup if herbal mix in the center of an 8-inch square of muslin and tie lightly with string or ribbon.  If you use ¼ cup as the part, it will create 16 bath balls.

To brew: Boil the ball in 1 quart of water for 10 minutes.  Draw a warm bath and pour in the herbal water.  Add you and your sweetheart and use the ball to scrub one another’s bodies.  

Aphrodite Blend Tea

A friend gave me this recipe for a sensuous, aromatic blend with just the right tint of zest for your palate, which is sure to kindle flames! A delicate, but dashing combination makes this a most enjoyable cup of tea.  It has some unusual herbs not every one grows, but if you can get them try this.

1 part Damiana leaves*

1 part rose petals

1 part peppermint leaves

1 part muira puama+

1 part gingko leaves

1 part orange peel

1 part cinnamon bark chips

pinch of stevia

Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.

Remove tea ball or bag, and add sugar, honey, sweetener, milk,

cream or whatever, to taste.

* Turnera diffusa, known as damiana, is a shrub native to southwestern Texas

+ Muira Puama is one of the most active botanicals with a long history of traditional use as an energy tonic, general health improver and remedy for impotence & sexual insufficiency.  It is the root one uses of this plant native to the Amazon.

Savvy Cooking with Herbs

Want to boost a meal’s flavor while reducing your salt intake? One healthful option is adding herbs to meals for some sodium-free flavor.

§  Use 1 tablespoon of fresh herbs or 1 teaspoon dried.

§  Cut fresh herbs finely to maximize aroma and flavor.

§  Add fresh herbs near the end of cooking so that flavors aren’t cooked out.

Here are a few examples of ways to add herbs to your meal plan today:

Olive oil: Increase the flavor of olive oil by simmering gently with rosemary, garlic or chilies for 15 minutes.  Then use immediately in a recipe.  (Do not bottle this or save it more than a week.)

Meat: Add flavor by pressing an herb rub on meat, poultry or fish before cooking. Try this combination: chopped parsley, garlic, pepper, and mustard. Or try one of the Meat Rubs from the Backyard Patch.

Another similar option is to stuff fresh herbs—sage, tarragon, savory—between poultry skin and poultry meat or inside the cavity before roasting.

 Greens: Add chopped fresh herbs to a salad.

Breads: Mix chives, garlic, rosemary or other herbs into dough or batter.

If you don’t make bread, blend up an herbal butter to add to your bread or rolls.  A great combination is chives, parsley and tarragon in equal proportions to make a Tablespoon added to two sticks (1/2 cup) of butter or margarine.  It will keep almost indefinitely and can be frozen too.

Fruit: Sweeten your fruit by adding mint, lavender or rosemary to fruit salads, cobblers and smoothies.

Water: Flavor your water with mint or lemongrass.

RECIPE EXTRA --

Lemon Herb Oil

Lemon Oil is also great to cook with and you can infuse the oil overnight and use it for a couple of weeks before needing a new batch.

2 Tbls. freshly squeezed lemon juice

1 tsp lemon zest

1 tsp lime zest

1 handful of lemon herbs (lemon verbena, lemon basil, lemon thyme, lemon balm or a combination is perfect)

Place herbs and zest in jar and bruise the herbs lightly.  Add lemon juice and shake to spread it throughout the herbs.  Add 1 to 2 cups of olive oil over the herbs until they are covered.  Place in the refrigerator and meld overnight.  By the next day you are ready to cook with it.  Because of the juice the water content is higher so do not keep this oil longer than 2 weeks and always in the refrigerator.

Fettuccini with Lemon Sauce

2 Tbls. butter

1 cup heavy Cream

1 cup beef broth or bouillon

2 Tbls lemon infused herbal oil

Fettuccine, linguini or angel hair pasta to serve 4 to 6

In a sauce pan large enough to hold pasta when it is done, combine butter, cream, and beef broth and simmer over medium heat until reduced by about half.  Add 2 Tbls. lemon oil, and set aside.  Cook the pasta according to package directions.  When cooked al dente (firm to the tooth) drain it and add to the pan containing the sauce.  Toss over medium heat for 20 to 30 seconds until most of the sauce is absorbed.

I like to serve them by twirling the noodles around on a fork to create a "nest" and sliding it onto a plate.  Then you can top the noodles with anything else you like, cooked chicken, bits of bacon or ham, steamed vegetables or even caviar.

 

Tarragon - Herb of the Week

This week I thought I would use the herb of the week to encourage you to choose this herb to add to your garden if you have not done so already. 

This week’s Herb of the Week is French Tarragon (Artemisia dracunculus).

French tarragon is the variety generally considered best for the kitchen.  Russian tarragon can be grown from seed but is much weaker in flavor when compared to the French variety. 

It seems to be one of the least familiar of the culinary herbs that is commonly found in dried and fresh forms in grocery stores. French Tarragon is easily grown in many climates and has a wonderful anise flavor similar in some ways to basil but unlike basil will come back year after year.

Tarragon is a versatile herb that in addition to being a great herb to accompany fish dishes, appears to contain preventative substances for cancer and possibly some viruses. 

History

French tarragon's generic name, Artemisia, comes from the Greek goddess Artemis, goddess of the moon. Many of the plants in that family, Dusty Miller and Sagebush for example, have a soft, silvery color, as if bathed in moonbeams. The common name, tarragon, is thought to be a corruption of the Arabic word "tarkhum" meaning little dragon.

Although tarragon is most closely associated with French and European cuisine, it was not cultivated in Europe until the late 1500's, when the Tudor family introduced it into the royal gardens, from its origins in Siberia. Later, when the colonists settled in America, they brought along tarragon for their kitchen gardens, along with burnett to flavor ale, horehound for cough syrup and chamomile for soothing tea and insect repellent.

To Grow

French Tarragon rarely sets seed so it is best to cultivate by root division or to purchase a plant. Some care must be taken to ensure that true French tarragon is purchased.  When you see tarragon seed packets they are generally not French Tarragon (sometimes Russian Tarragon -A. dracunculoides L.)  and will not have the wonderful flavor and aroma of French Tarragon. Do not fret if you have or grow Russian Tarragon it is a far more hardy and vigorous plant and produces many more leaves from early spring onwards that are mild and good in salads and cooked food.

It likes a hot, sunny spot, without excessive watering.   A perennial, it normally goes dormant in winter.   Since French Tarragon is related to sagebrush it can have a wild look to it. Plant French Tarragon in sun in well drained soil either in the ground or in a pot. French Tarragon can get quite large (2' x 2' or more) but since you will be trimming it regularly for use the growth can be easily controlled. I do often refer to it as a tasty, ugly plant and due to its height and appearance tent to recommend planting it at the back of the garden where the tall branches covered with thin ovate leaves will make a nice contrast to bushier leafier herbs.  The leaves also have a dark green rather than bright green color.  The scent and taste of tarragon is disliked by many garden pests, making it useful for intercropping as a companion plant, to protect its garden mates. It is also reputed to be a nurse plant, enhancing growth and flavor of companion crops

To Use

When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly.

French Tarragon goes well with poultry, fish, meats, salads, and salad dressings, and is often used to make herbal vinegars and oils. Tarragon is an ingredient in fines herbes and Béarnaise sauce. French Tarragon is also helpful for digestion and do to its numbing effect when chewed has been used for toothache. Tarragon can also be used in place of salt for people on salt-restricted diets. 

Tarragon vinegar is easy to make and popular to use in cooking.  To make it, just put fresh tarragon sprigs into a sterilized bottle and cover with distilled white vinegar or white wine vinegar.  Continue steeping until it suits your taste, but at least a week or two. Once desired strength is achieved, remove the sprigs, strain the vinegar and place in a new clean sterilize bottle and use within 18 months.

Since it does not hold its flavor well when dried it is best to use French Tarragon fresh or freeze for later use. Pesto can be made with a many herbs other than basil – including French Tarragon.  Just replace the basil with French Tarragon. Pesto can be made ahead and frozen for later use although some recommend adding the garlic just before use.

Fines Herbes is a traditional French blend is a combination of equal parts tarragon, chives, chervil and parsley.  The light flavor makes it a great blend to use on eggs.

Medicinal Uses

While most herbs have a long history of use as medicines, and an equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries.

Tarragon is effective for eliminating intestinal worms in children.  Follow the directions for Herbal Teas and give 2 cups per day.  Teas can also be used for menstrual cramps, stomach cramps, digestive problems, fatigue, nerves, and to promote the appetite.  For toothaches, try chewing on a couple of Tarragon leaves for relief.  Crushed Tarragon leaves can be used on minor rashes and skin irritations for relief of the symptoms.

It can be made into a Tea that is particularly effective when used with Lemon Balm for treatment and some say prevention of the flu or herpes.  Make a tea with Lemon Balm and then add one teaspoon of dried Tarragon.  Let this steep for 15 minutes or so before drinking.  Take up to 3 cups per day. 

Recipes

White Bean and Winter Tarragon Soup serves 4

8 ounces Great Northern white beans
2 Tablespoons olive oil
1 medium onion, diced
1 small fennel bulb, diced, about one cup
2 teaspoons grated lemon peel
2 cloves garlic, minced
7 cups chicken stock
1 Tablespoons fresh French tarragon leaves, chopped
3 Tablespoons thinly sliced ham, julienned
salt and pepper to taste

Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water.

In a stainless steel sauce pan, heat the olive oil. Sauté the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour.

Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon.

Sage and Tarragon Chicken Salad
This is a terrific sandwich spread to serve on top of whole wheat herb bread.

One (10 ounce) can chicken breast
1/4 cup mayonnaise
1/3 cup finely diced celery hearts
2 teaspoons fresh sage - chopped fine
1 tablespoon fresh tarragon leaves - chopped fine
salt & pepper - optional
Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired

Béarnaise sauce
This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables.  Makes 1 ½ cups

1/2 pound (2 sticks) unsalted butter

4 shallots, finely chopped

2 tablespoons fresh tarragon leaves

4 white peppercorns, crushed

1/4 cup white wine vinegar

1/3 cup dry white wine

4 large egg yolks

1/4 teaspoon salt

Pinch of cayenne

Directions:

Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to boil, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

Hot Tea Enjoyment Step 5 - Experiment with other tea drinks

Okay this was out of order because I lost the recipes I wanted to include, so rather than hold up the series I listed step 6 on Monday. HEre are all the steps to increasing your enjoyment of Hot Tea if you ant to review:

Step 6: http://backyardpatch.blogspot.com/2012/01/hot-tea-enjoyment-step-6-tea-tastings.html

Step 4: http://backyardpatch.blogspot.com/2012/01/hot-tea-enjoyment-4-storing-your-tea.html

Step 3: http://backyardpatch.blogspot.com/2011/03/brewing-tea-hot-tea-enjoyment-3.html

Step 2:  http://backyardpatch.blogspot.com/2011/02/loose-herbal-tea-hot-tea-enjoyment.html

Step 1: http://backyardpatch.blogspot.com/2011/02/hot-tea-enjoyment.html

So now. on the the next step:

5. Experiment with tea in other drinks, such as lattes, cider, cocoa or as Chai.  I stretched this out a bit and included using tea as an ingredient in recipes not only for desserts and main dishes, but in the bath as well..

When I was younger I thought Tea is Tea, Coffee is Coffee.  They are specific drinks prepared a specific way.  I do not drink coffee.  I love the smell, dislike the taste.  So as a result I do not drink hot coffee, coffee liqueur, iced coffee, or coffee ice cream, wait if coffee comes in all these varieties, doesn’t tea?

That was when I realized that there was probably more variety to tea than hot or iced.  So I began experimenting with ways to use brewed teas.  In the process I created a tea version of a Latte, a Chai Tea Latte you can enjoy cold as well as hot.

Chai Iced Tea

You will want to use a coffee filter to strain this mixture as the powdered herbs will float on the surface of the tea otherwise.

1/3 cup loose green tea leaves
2 tablespoons loose black tea leaves
1 teaspoon powdered ginger
6 whole cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Milk (may substitute soy or rice milk)

Blend all ingredients in a medium bowl. Place 1/2 of the mixture into a tea pot and add boiling water. While the tea is steeping, heat an amount of milk equal to the amount of tea brewed.  Steep until tea is of the desired strength Strain and pour into a mug, filling halfway. Add the warm milk to the mug and blend with the tea. Then pour over ice for iced chai tea. Skip the ice for a hot version.

In my experimenting to create a Latte, I ended up with a traditional Chai and two Green Tea Chais that I now market (scroll to the bottom of the web page and you will find them!) 

I even found ways to cook with tea and ways to use it in the bath.

Spanish Rice with Crab or Shrimp  

(Makes approximately 4 servings)

Ingredients
3/4 cup long grain rice
1 small onion
2 small cloves garlic
2 tblsp canola oil
1 1/4 cups water
1 - 8 ounce can stewed tomatoes
2 tsps loose green tea
1/4 tsp salt
hot pepper sauce (optional)
1/2 cup frozen peas
1/2 lb. crab meat or cooked medium shrimp

Cut up onion and garlic.  In skillet cook rice, onion, garlic, Backyard Patch Spanish Rice Seasoning (optional) and tea in canola oil over medium to low heat, stirring occasionally until rice is golden brown.  Remove from heat.  Add water, undrained tomatoes, salt, and a couple dashes of hot pepper sauce (optional).

Cover and simmer about 15 - 20 minutes or until most of the liquid is absorbed.  Stir in frozen peas and crab OR shrimp and cook for 5 minutes more, or until heated through.

Green Tea Chicken Stock

1 cup freshly brewed green tea
2 Tbls. canola oil.
2 Tbls. of ginger root chunks
1 tsp. white pepper
5 cloves minced garlic
5 green onions
6 cups canned chicken broth
3 cups kernel corn
1 cup chicken, chunked

Heat a deep saucepan over medium heat and add oil. Stir in ginger, garlic and green onions and fry for 1 minute. Add chicken to it and cook for 2-3 minutes until it turns brown.  To the chicken mixture add the tea, chicken broth and corn. Bring it to a boil. Reduce the heat and simmer and cover it for 40 minutes. Season it with white pepper. Strain the liquid through a sieve, pressing out as much liquid as you can. Cool it and pour the stock into a container. Keep in a refrigerator for up to 5 days or freeze. You can use this great tasting green tea chicken stock in any other recipes calling to broth or stock.

Green Tea Bath Blend

1/4 cup parsley

1/4 cup chamomile flowers

2 tbsp. loose green tea

1 tbsp. orange peel, dried

1/2 cup Epsom salt

Mesh drawstring bag

Mix ingredients thoroughly in a small bowl. Fill mesh drawstring bag with mixture. Pull drawstrings tight, and tie. Run warm water in the bathtub. Place the ingredient filled mesh bag under running water. The water will seep through the mesh, and release the essential oils and other nutrients into the water.