Chai From Moosewood Restaurant New Classics Recipes

CHAI ( FROM MOOSEWOOD RESTAURANT NEW CLASSICS)

Chai ( from Moosewood Restaurant New Classics) image

Make and share this Chai ( from Moosewood Restaurant New Classics) recipe from Food.com.

Provided by Makwa

Categories Beverages

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3 cups water
1 inch piece fresh gingerroot, sliced
1/4 teaspoon black peppercorns
1/2 teaspoon fennel seed
1/4 teaspoon cardamom seed
6 -8 whole cloves
2 teaspoons black tea leaves (or your favorite tea) or 2 tea bags (or your favorite tea)
3/4 cup milk
use mild honey or sugar, to sweeten

Steps:

In a medium saucepan,boil the water and spices until the liquid has reduced to 2 cups,10-15 minutes. Remove from the heat, add the tea-and steep for 4 to 5 minutes. Strain the tea and discard the leaves and spices,and return the tea to the saucepan. Add the milk and heat to boiling. Add sweetener to taste and serve.
(total time 20 minutes).

Nutrition Facts : Calories 73.1, Fat 3.7, SaturatedFat 2.1, Cholesterol 12.8, Sodium 53.1, Carbohydrate 7.3, Fiber 1.4, Protein 3.5

MOOSEWOOD'S SPINACH GNOCCHI

Moosewood's Spinach Gnocchi image

From Moosewood Restaurant New Classics: A Casserole-style dish that is simple to throw together when you've got everything on hand. I substituted about half a big bag of frozen spinach for the fresh, and it came out gorgeously! You can substitute 3 cups store-bought tomato sauce for the homemade, but it's so much better from scratch and still so quick! Serve alone with tomato sauce, or in a brothy soup.

Provided by Lizzymommy

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

10 ounces fresh spinach
3 large eggs
1 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 1/4 cups breadcrumbs
2 tablespoons fresh basil, chopped
1/3 cup scallion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground nutmeg (to taste)
1 teaspoon olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt (to taste)
3 cups canned tomatoes with juice, chopped (28-ounce can)
1/4 teaspoon ground black pepper

Steps:

To make the sauce:.
Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 7 minutes until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
To make the gnocchi:.
Preheat the oven to 400°F Oil a nonreactive baking dish.
Rinse the spinach well and remove any large stems. Place the spinach in a large pot with only the water that clings to the leaves. Cover and cook on high heat, stirring once or twice, just long enough to wilt the leaves, about 3 minutes. Set aside to drain.
In a large bowl, beat the eggs. Mix in the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt, pepper, and nutmeg. When the cooked spinach is cool enough to handle, gently squeeze more water from it and chop it. Stir the chopped spinach into the cheese mixture. The batter will be wet and rather soft. Drop the batter by rounded tablespoonfuls onto the prepared baking dish to make about 18 balls. Pour the tomato sauce around the gnocchi to almost cover.
Bake for about 25 minutes, until firm and beginning to brown. Serve hot with the tomato sauce ladled on top.

Nutrition Facts : Calories 452.5, Fat 18.5, SaturatedFat 8.7, Cholesterol 196.3, Sodium 1778.6, Carbohydrate 47.4, Fiber 6.9, Sugar 12.2, Protein 26.8

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