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Archives for posts tagged ‘ginger snappish’

Bigelow Tea is on January’s Hot List!

bigelow-tea-green-tea-recipe

If January has gotten the best of you (freezing weather, fevers and colds, oh my!) don’t cry the blues cause Bigelow Tea is all set to make the month a whole heck of a lot better. Check out all of the excitement….some serious #TeaProudly good news:

  • It’s National Hot Tea Month!! Yeah, we agree, who needs an excuse to drink more tea…but we will take it anyway! NHTM is the perfect excuse to indulge in your fav beverage even more than usual!
  • And hey, we know you know this but just a reminder that tea is totally awesome on a cold, gloomy day, plus it helps soothe those scratchy throats and icky aches and pains that drive us all into hiding after the holidays!
  • Speaking of feeling sniffle-y and craving some comfort and warmth, those crazy calendars out there also say it’s National Soup Month woohoo!!  If you’re looking to really heat things up this month, we have the ultimate soup recipes made with, guess what?, Bigelow Tea! Help get over winter boredom with these fabulous (and easy! Because let’s face it- you’re feeling too “yuck” to spend too much time in the kitchen!) soup recipes that will become your go-to staples every winter season!

Green Tea Ramen Soup

(pictured above)

Ingredients

4 cups water
4 bags Bigelow Green Tea
1 tablespoon freshly minced garlic
1 teaspoons freshly grated ginger root
1 tablespoon rice wine vinegar
1 tablespoon reduced sodium soy sauce
2 shredded carrots
7 ounces Soba Stir Fry noodles*
¼ cup chopped green onions (white and green parts)
⅛ cup fresh minced cilantro
Optional: dash of hot sauce or Sriracha

Instructions

Bring water, tea bags, garlic, ginger, soy sauce, and vinegar to a boil. Reduce heat and simmer for 10 minutes. Remove tea bags. Add in carrots (I like them with crunch, if you prefer softer, throw them in at the beginning of cooking process) and soba noodles. Cook for about 2 minutes, or until noodles have warmed through. Serve with green onions, cilantro and a dash of hot sauce if desired.

Chicken Noodle Soup with Ginger

bigelow-tea-ginger-recipe

Ingredients

2 cups hot water
3*Bigelow® Ginger Snappish Tea Bags
1 cooked, skinless, boneless chicken breast (approx. ½ pound)
4 cups low-sodium chicken broth
2 cloves garlic, finely minced
2 medium carrots, thinly sliced (½ cup)
½ cup dried fine egg noodles
1 teaspoon salt
Freshly ground pepper
⅓ cup fresh parsley, chopped

Instructions

Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish Tea Bags and allow to steep for approximately 5 minutes. Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to ‘scrape’ the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces. In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer. Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked. Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary. Ladle into bowls and serve hot. Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.

What are your favorite holiday Bigelow Teas?

Reflecting back and looking forward…a very common occurrence this week. While doing so, contemplate what Bigelow teas you enjoyed over the holidays this year and let us know. Perhaps it was Eggnogg’n® Tea?

Eggnogg'n® Tea

Or Ginger Snappish™ like this blogger, Mostly Risible?

Ginger Snappish™

Maybe you’re sipping one now? We want to hear from you!

Cook with Bigelow Tea this Thanksgiving

In addition to drinking tea, enjoy cooking with tea this Thanksgiving. These recipes are certain to please even your most discriminating guests:

Roasted Turkey with Constant Comment® Glaze

Roasted Turkey with Constant Comment® Glaze

Ingredients:
Glaze:

12 Bigelow® Constant Comment® Tea Bags
1 cup (250mL) boiling water
2/3 cup (160mL) brown sugar
2 tablespoons (30mL) butter
½ cup (125mL) cranberry juice

Turkey and Gravy:

1 10-15 pound (5-7.5g) turkey (thawed if previously frozen)
1 lemon, cut into four pieces
1 onion, peeled and cut into four pieces
1 cup (250mL) chicken stock
2 tablespoons (30mL) cornstarch
Salt and pepper to taste

Yield: Serves 8 – Prep Time: 20 min. – Cook Time: 10-12 min. per pound -unstuffed

Instructions:

Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags discard. Reserve tea.
Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside.
To prepare turkey, remove giblets and neck from turkey, rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss the turkey. Place in an open roasting pan breast side up. Brush skin all over with glaze, keep glaze warm on stove and continue basting with glaze every 20 minutes.
Remove turkey from oven and let stand for at least 20 minutes before carving. Discard any unused glaze.
To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with turkey.

As a nice alternative, use an oven stuffer roaster chicken in place of the turkey, reducing tea bags to 8.

Ginger Sweet Potato Casserole

Ginger Sweet Potato Casserole

Ingredients:
6 medium sweet potatoes
4 Bigelow® Ginger Snappish or Bigelow® Constant Comment
½ cup (125mL) whipping cream or half & half
½ teaspoon (2.5mL) salt
2 tablespoons (30mL) unsalted butter
1 egg beaten
*Optional – 1 cup (250mL) miniature marshmallows

Yield: Serves 8 – Prep Time: 10 minutes – Cook Time: 1 hour

Instructions:

Boil sweet potatoes with skins on until tender, 15-18 minutes. Peel and mash.

While potatoes are cooking, heat cream, add tea bags and remove from heat. Let steep for 5 minutes.

To the mashed potatoes, add salt, butter, egg, tea infused cream. Beat until smooth.

Place in 2 quart buttered baking dish, (sprinkle with marshmallows if desired) and bake in oven at 375º for 15-20 minutes or until heated through (and marshmallows are browned*).

Serve hot.

* If made ahead, bring to room temperature, heat for 25 minutes, Top with marshmallows, if desired, and bake another 10 minutes or until marshmallows are browned.

French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze

French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze

Ingredients:
1 cup hot water
4 Bigelow® Green Tea with Pomegranate tea bags
1 teaspoon balsamic vinegar
½ teaspoon sugar
1 teaspoon corn starch
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 pound fresh French-style green beans
½ pound carrots cut into 1 inch matchsticks
Salt and pepper to taste

Yield: Serves 6

Instructions:

Combine hot water and 4 Bigelow® Green Tea with Pomegranate tea bags and allow to steep for 5-7 minutes.

Place tea in a small saucepan. Bring to a boil, and cook until liquid is reduced by half (about ten minutes).

Add balsamic vinegar and sugar. Stir to combine.

Add cornstarch and whisk vigorously, until glaze is thickened and smooth. Set aside.

Meanwhile, in a large skillet, combine butter and olive oil. Heat until butter is melted, but not smoking, and then add carrots and green beans.

Saute vegetables until just tender, approximately 5 minutes (allow a few extra minutes of extra cooking time if using traditional green beans).

Add pomegranate-balsamic glaze, and toss to combine. Season with salt and pepper, to taste.

Serve immediately.

Note: Glaze may be prepared up to 2 days in advance. Store in an airtight container in refrigerator.

For a soothing cup of tea to go with dessert after the above delectable Thanksgiving meal, go here. To see other fun recipes using tea, check this out. And last, but not least, don’t forget your hostess with a gift of thanks.

Bountiful Harvest Tea Basket

Bountiful Harvest Tea Basket

Try this delicious recipe combining fall flavors, pumpkin and ginger, with yummy cheesecake…

Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

Ingredients:
4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish tea bags
10 Bigelow Pumpkin Spice tea bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Yield: Serves: 10 – Prep Time: 35 minutes – Cooking Time: 70 minutes

Instructions:

Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.

Add the melted butter and mix together with a spoon.

Spray a 10″ (25cm) springform pan with cooking spray.

Press the crumb mixture into the bottom.

Filling:

Add heavy cream into saucepan, heat over medium heat, be careful not to boil.

Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.

Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.

Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.

Stir in the pumpkin, combine well and pour the cheese mixture into prepared springform pan.

Place pan into a larger pan and fill with hot water halfway up.

Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.

Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

For more great recipes and entertaining ideas, go to: http://www.bigelowtea.com/entertaining/recipes/

Good tea for a Cold!

I have a new favorite combo brew of the week… perfect during flu and cold season (which seems to be all around me!!)

Take one tea bag each I Love Lemon herbal and Ginger Snappish herbal, brew together in one cup, add a little dollop of honey.

If you are not feeling well, I guarantee you will feel better and if you are currently healthily (lucky you!), have this combo everyday to ward off those pesky germs!  My friend at work just made one up for me-it is FABULOUS!

Cindi Bigelow

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