You probably turn to a cup of hot tea when you have a sore throat or when you’re looking for some soothing. But tea can actually work in food too—it adds flavor. As a bonus, you get a health boost—it’s loaded with antioxidants that can help your heart and fight off certain diseases. Some experts say tea also has a calming effect and can lower levels of stress hormones. Want to try adding tea to some of your regular dishes?
Roast beef. Season a 1-pound roast with ¼ cup black tea leaves, ¼ cup minced garlic, ¼ cup ground chipotles, and 2 tablespoons garam masala powder.
Mushrooms. When adding mushrooms to dishes, pour ½ cup fully brewed English breakfast tea into a pan of sautéing mushrooms for a rich sauce.
Fruits and veggies. Sprinkle some Darjeeling tea leaves over raw fruits and vegetables. Try Granny Smith apples or zucchini.
Broth. Swap in brewed tea for broth. For clear-broth soups, use white tea; for beef-based ones, whip up some dark tea.
Rice. Boil rice in green tea instead of water. The flavor will be a nice change from the butter and salt normally stirred into rice.
If you’re looking for a new recipe…
Shrimp in Green Tea-Curry Sauce
You’ll need:
8 oz dried linguine
1 cup boiling water
1 Tbsp green tea leaves
1 Tbsp canola oil
1 lb lg shrimp, peeled, deveined, and rinsed
1/4 cup finely chopped scallion, white and light green parts
2 tsp minced garlic
1 1/2 tsp hot or mild curry powder
2 Tbsp sake or dry white wine
1 tsp toasted sesame oil
Chopped cilantro
Sliced scallions
To make it:
1. Cook linguine per package directions, subtracting 2 minutes of the cooking time. Drain and return to the cooking pot to keep warm.
2. In a heatproof container, combine boiling water and tea leaves. Cover and steep 5 minutes.
3. Meanwhile, heat canola oil in a large nonstick skillet or wok over high heat. Add shrimp, scallion, garlic, and curry powder. Cook, tossing, 1 minute. Add sake. Cook 30 seconds. Pour in all brewed tea and half of brewed tea leaves (you can discard the rest of leaves). Cook 1 minute or until shrimp are opaque. With a slotted spoon, remove shrimp and set aside.
4. Transfer linguine to the skillet. Reduce heat to medium-low. Cook, tossing, about 3 minutes or until linguine is al dente and sauce has thickened. Return shrimp to the pan. Drizzle with sesame oil. Toss to combine. Garnish with cilantro and scallions.
Makes 6 servings
Per serving: 260 calories, 21 g protein, 20 g carbohydrate, 5 g total fat, 115 mg cholesterol, 2 g fiber, 115 mg sodium
Green Tea, Blueberry, and Banana Smoothie
You’ll need:
3 Tbsp water
1 green tea bag
2 tsp honey
1 1/2 cups frozen blueberries
1/2 med banana
3/4 cup calcium-fortified light vanilla soy milk
To make it:
1. In a small glass measuring cup or bowl, microwave water on high until steaming hot. Add tea bag and brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
2. In a blender with ice-crushing ability, combine berries, banana, and milk.
3. Add tea to the blender. Blend ingredients on ice-crush or highest setting until smooth. Pour smoothie into a tall glass to serve. If stored in the fridge before serving, shake vigorously before pouring.
Makes 1 serving
Per serving: 269 calories, 4 g protein, 63 g carbohydrate, 3 g total fat, 0 mg cholesterol, 8 g fiber, 52 mg sodium
Decadent (yet smart!) desserts
