This morning, I could decide whether I wanted a smoothie or a tea with my breakfast. I was up early, so a tea would be great. However, it’s fairly warm, so I wasn’t anxious to have a hot drink. Instead, I decided to make a combination of the two, a smoothie that uses tea as a base. This smoothie takes a bit of planning, because you need to steep the tea and then chill it before blending. If you decide you can’t wait for the tea to cool, it melts the ice cubes and the smoothie is thin, but cold and refreshing.
Do you add cold tea to your smoothies? What flavours of tea do you add?
Mango and Banana Chai Tea Smoothie
- 1 1/2 cups Chai Tea (steeped and chilled) – approximate cost $0.10
- 1 banana, sliced in half – approximate cost $0.60
- 1/2 cup frozen mango pieces – approximate cost $0.75
- 1/2 cup coconut milk – approximate cost $0.50
- 12 ice cubes
- Blend the tea, ice, coconut milk and fruit.
- Serve in two tall glasses.
Makes 2 servings (approximate cost: $0.98 per serving).
Wednesday Link Parties
Posted by Amber on August 22, 2012
As promised, This week (and probably next week), I’ll be sharing recipes with you from a class that I attended at Relish Cooking Studio in Waterloo. I attended their Sustainable Seafood class back in March, only one week after attending the Tour of Thailand class. Why did I wait so long to tell you about this class? Mostly, I wanted to change up the blog posts for a bit. We learn to prepare so many dishes in each of the classes, I wanted a few weeks to post my own recipes before diving back into a collection. However, I did briefly write about this class earlier when writing about how to choose and buy a fish.
While I enjoyed both of the classes very much, this one has had a bit more influence on the food I cook at home. The ingredients for Thai food are further away at a specialty grocery store, whereas I can get most of the ingredients for these recipes closer to home.
Today’s recipe for steamed mussels was probably my favourite one from the bunch. Maybe this is because I was very hungry when I arrived. I think it’s because it was so different from my usual way of enjoying mussels (I’ve enjoyed them with a tomato and wine broth or with a black bean sauce prior to the class). Also, the mussels were cooked to perfection. They were tender and flavourful. Not rubbery in the slightest. I’m working on not over-cooking mussels when preparing them at home.
What is your favourite way to enjoy mussels? I think this is mine!
Steamed Mussels in Coconut Milk
Recipe by (and posted with permission from) Chef Mark Brown, demonstration at Relish Cooking Studio
- 4 tablespoons canola oil – approximate cost $0.25
- 1 medium onion, thinly sliced – approximate cost $0.75
- 1 tablespoon fresh ginger, peeled and minced – approximate cost $0.15
- 1 tablespoon coriander – approximate cost $0.10
- 2 kaffir lime leaves – approximate cost $0.25
- 1 teaspoon sliced red chili – approximate cost $0.15
- 3/4 teaspoon salt – approximate cost $0.08
- 2 cups canned coconut milk – approximate cost $4.00
- 3 pounds mussels, scrubbed and de-bearded – approximate cost $12.00
- 1 tablespoon lemon juice – approximate cost $0.10
- Handful of fresh cilantro, chopped – approximate cost $0.50
- 1 cup water
- Pour the oil into a large pot and bring to medium-high heat.
- Toss in the onion slices and cook, stirring often, until lightly browned.
- Add the ginger and cook for 1 minute, stirring often.
- Add the coriander, kaffir lime leaves, and chili, and again cook for 1 minute while stirring often.
- Pour in the coconut milk and 1 cup of water.
- Bring to a boil.
- Add the mussels and salt.
- Stir until mussels are well coated with the sauce.
- Cover the pot with a lid and reduce heat to medium.
- Cook for about 7 minutes (or until the mussels have opened).
- Discard any mussels that do not open (these are not safe to eat).
- Remove the pot from heat and add the lemon juice and cilantro.
- Spoon the mussels and sauce into bowls.
- Serve and enjoy!
Makes 4 servings (approximate cost: $4.58 per serving).
Posted by Amber on June 11, 2012