Chai with Anise and Cardamom

Chai with Anis7

This is a Chai recipe not just for rainy days but for any time you want a little break from whatever you’re doing. I love chai and I make this twice a day. Once for breakfast and then again mid-afternoon. I’m a chai addict. For me there is no day without it.

Serves two and more… depending on the cup/mug you use.

Ingredients

  1. Three cups of water
  2. One tablespoon loose leaf black tea
  3. One tablespoon anise seed
  4. One half tablespoon cardamom seed
  5. One cup of evaporated milk
  6. Sugar or sweetener as desired

Preparation

Chai with Anis1

Add one tablespoon of loose leaf tea to 3 cups of water and bring to a boil (I buy my loose leaf black tea from a local Indian store).

Chai with Anis2

Add a tablespoon of anise seed

Chai with Anis3

and a tablespoon of green cardamom (I get my spices from the local Indian store)

Chai with Anis4

Boil for a minute (at this point I add half tsp ginger powder sometimes If I want a more wintery mix in my chai)

Chai with Anis6

Add a cup of evaporated milk (I use whole but fat free is ok too) and bring to a boil. Watch this closely because I have had many accidents at this point with boiling tea all over my stove. As soon as it comes to a boil, remove from the stove and pour into a teapot.

Chai with Anis7

I have a teapot with a built-in strainer so I pour it directly into it. Works great for me but before I had this teapot I would  pour it through a strainer into a regular teapot or a jug. Pour into cups and sweeten with sugar or sweetener. I use Splenda. Hubby uses Stevia.

Recipe_Chickpea and Pomegranate01

Enjoy! The tea will keep for the day and you can warm it up as needed. You can refrigerate it for four or five days and it tastes just as good. Just remember to strain it and not leave the tea leaves in the mix.

Chickpea and Pomegranate with Tilapia

Recipe_Chickpea and Pomegranate001

When I can’t get to the beach, I love to cook. I like to eat everything raw and the rest of my family prefers cooked. This recipe works well for all of us. It combines cooked and raw vegetables. There are many ways to vary it. Use your imagination. I’m using some of the ingredients I love and always have in my kitchen.

Serves four

Ingredients

  1. Two cans of chick peas (drained, rinsed)
  2. Four frozen fish filets (Tilapia is what I happen to have today)
  3. One medium yellow onion
  4. Handful of parsley leaves
  5. One bunch of celery
  6. Seven or eight baby carrots
  7. Seeds of one pomegranate
  8. One lemon (you can add apple vinegar as well)
  9. One tsp each dried rosemary and thyme and salt to taste

Preparation

Recipe_Chickpea and Pomegranate02

Chop the onion and add half the onion with a tablespoon of cooking oil in a sauce pan and cook for five minutes (I use canola for cooking and olive oil for raw)

Recipe_Chickpea and Pomegranate04

Chop the celery and carrots. Add half the celery and all the carrots to the onions in the saucepan.

Recipe_Chickpea and Pomegranate06

Add a tsp each of dried thyme and dried rosemary.

Recipe_Chickpea and Pomegranate20

Add a cup of water or enough to just barely cover the chickpeas. Cover with a lid and simmer on low heat for an hour. At this time, get the frozen tilapia out and leave on the counter to thaw.

Recipe_Chickpea and Pomegranate08

While the chickpeas are cooking, wash the raw vegetables and herbs.

Recipe_Chickpea and Pomegranate24

Chop the parsley and mix with the remaining chopped onion.

Recipe_Chickpea and Pomegranate27

Add the pomegranate seeds, onion, parsley, remaining celery, and the juice of one lemon. I sometimes add apple vinegar also. Add salt to taste. I use an iodized sea salt.

Recipe_Chickpea and Pomegranate29

Use a slotted spoon to lift the chickpeas into the raw mix.

Recipe_Chickpea and Pomegranate32

I sometimes bake the tilapia (still frozen) at 360 F for 25 mins or I fry thawed for about five minutes on medium to high heat or until soft and flaky. Serve while fish is hot and the vegetable mix is cool.