Victoria’s Read

January is Hot Tea Month and most of us have already made resolutions of one sort or another. Those that are simple to incorporate into our lives are the ones we are most likely to stick with past January. The potential benefits of adding tea to our diets, an easy and inexpensive addition to our daily lives, may aid in the ongoing battle of the bulge and increase the body’s immunity to colds and flu.

Tea Loaf

Ingredients:
2 cups + 2 tbsp hot brewed earl grey tea
1 cup raisins
2 1/2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp black pepper
1/2 cup butter
6 tbsp icing sugar, sifted

Directions:
-Preheat oven to 350º F.
-Pour 2 cups hot Earl Grey tea over raisins and set aside to soak.
In medium bowl, sift together flour, sugar, baking powder, salt and spices.
-Cut in butter until blended thoroughly.
-Add tea with raisins and stir until smooth.
-Pour into loaf pan and bake for 50-60 minutes, when a tester inserted in the center of the loaf comes out clean.
-Allow to cool for 10 minutes, then remove loaf from pan. Stir together remaining tea with icing sugar and brush over loaf.
-Serve warm with sweet butter. Loaf will keep for 3 days wrapped well and at room temperature.

Tea Soup

Ingredients:
5 cups vegetable stock, broth or bouillon4 large cloves garlic, minced or pressed
3 teaspoons dried thyme, lightly crushed
3 cups chopped broccoli
1/2 pound small shells or other macaroni shapes
1 cup prepared green tea at regular strength
juice of one lemon
1/8 teaspoon freshly ground black pepper  
salt to taste

Directions:
-Combine the stock, garlic & thyme in a heavy saucepan. Bring to a boil.
-Stir in the broccoli and macaroni, reduce heat and simmer until the macaroni is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen.
-Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper and adjust the salt if necessary.
-Serve immediately and piping hot.