Greenfennelseedstea Recipes

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GREEN GODDESS DRESSING



Green Goddess Dressing image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 11

3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1-1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

  • Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

CHEF JOHN'S GREEN GODDESS DRESSING



Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

10 BEST WAYS TO COOK WITH GREEN TEA



10 Best Ways to Cook With Green Tea image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Iced Green Tea with Mint and Honey
Matcha Green Tea Ice Cream
Spicy Green Tea Noodles
Starbucks Pink Drink
Matcha Green Tea Cookies
Iced Green Tea Latte
Matcha Green Tea Smoothie
Green Tea Chocolate
Green Tea Oatmeal
Strawberry Basil Iced Tea

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a green tea recipe in 30 minutes or less!

Nutrition Facts :

GREEN FENNEL SEEDS TEA



Green Fennel Seeds Tea image

Make and share this Green Fennel Seeds Tea recipe from Food.com.

Provided by Mini Ravindran

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 1/2 cups water
3/4 teaspoon fennel seed, crushed
1 teaspoon sugar (optional)
3/4 teaspoon tea leaves (or 1 teabag)

Steps:

  • Boil water with fennel seeds for a good 2-3 minutes.
  • Add tea leaves, turn off the heat and let the same stand.
  • Add sugar and enjoy.
  • U can add a dash of milk if you want!

GARDEN ICED GREEN TEA



Garden Iced Green Tea image

Provided by Melissa d'Arabian : Food Network

Categories     beverage

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/4 cup firmly packed fresh mint leaves
4 fresh basil leaves
4 fresh sage leaves
2 tablespoons honey
2 green tea bags
3 cups iced water
1 cup ice

Steps:

  • Mix 1 cup water, the mint, basil, sage and honey in a small saucepan and bring to a boil. Add the tea bags and steep, about 2 minutes. Pour the tea into a pitcher. Add the iced water and ice. Serve the tea cold.

NIGELLA SEEDS TEA



Nigella Seeds Tea image

This has nothing to do with the British cooking queen, Nigella Lawson, but with the spice seed, nigella (sometimes called black cumin, but unrelated to cumin). This spice, to be found in middle-Eastern and Indian markets, has been traditionally used for both culinary and medicinal purposes; current studies suggest it may serve as an immune-system booster and is effective in treating asthma and whooping cough (information courtesy of The Herb Companion website, I make NO medical claims!!). I've tried it, I like it (with the dash of vanilla), so I'm posting it here.

Provided by FlemishMinx

Categories     Beverages

Time 12m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup water (almost boiling)
1 tablespoon nigella seeds
milk (optional) or cream (optional)
honey (optional)
1 dash vanilla extract (optional)

Steps:

  • Crush the nigella in a mortar and pestle; doesn't have to be too fine, you just want to release the essential oils.
  • Place them in a teaball, and the teaball in your cup.
  • Pour hot water over and allow to steep 8 to 10 minutes.
  • Remove teaball and discard contents.
  • Flavor with milk, cream, honey or vanilla as desired.

Nutrition Facts : Sodium 4.7

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