Homemade Tea for Digestion

 

Photo from Indian as Apple Pie

CCF Tea is an Ayurvedic herbal tea made of cumin, coriander and fennel seeds. It helps with digestion, gut health, detoxification and reduces bloating. I can use help with all these things so I make it occasionally to sip on throughout the evening. I especially love it in the winter months when it’s nice to have something warm.

 

It’s easy to make and store in a jar so it’s ready when you need it….

 

Combine equal parts of all the seeds in a little jar. When you want to make some tea, add a scoop (1-2 teaspoons) to a little pot of water (enough for 2 or 3 mugs worth). Bring to a quick boil and reduce the heat to lower. Simmer for 5 minutes. Strain the seeds and enjoy. 

Ground Turkey Stuffed Bell Peppers

My friend Larry inspired me to make this recipe. I used his recipe along with some ideas from Jennifer Fisher (jalapeno and cauliflower rice) and Barefoot Contessa (wine, stock, canned tomatoes and tomato paste). Came together with so much flavor. Delicious!

Stuffed Bell Peppers

 

3-4 yellow peppers (my color preference), tops cut off and seeds removed

Olive oil

½ yellow onion, minced

½ - 1 jalapeno, minced

3-5 cloves garlic, minced

¼ cup frozen cauliflower rice (not necessary, just nice for added veg)

1-2 T tomato paste

1-2 T parsley, minced 

1/3 cup white wine

1/2 cup chicken broth (or a little more)

1 cup whole peeled canned tomatoes (crushed in your hand)

1 lb ground turkey

Salt

Pepper

Garlic powder

Red chili flakes

1 cup cooked white rice

Cheddar cheese, shredded 

 

Heat oven to 400. Rub a little olive oil at the bottom of a baking dish. Put peppers on the pan and roast for 20 minutes, flipping over halfway through.

 

While peppers cook, start on the meat filling. Heat olive oil in a large sauté pan. Add onion and cook, stirring regularly until they start to soften. Add jalapeno and garlic and sauté for a few more minutes. Add cauliflower rice, tomato paste and parsley. Season with salt and pepper. Sauté for a few minutes. Add white wine and cook maybe 5 minutes. Add chicken broth and crushed tomatoes, then bring to a boil. Turn down and simmer for 10 minutes.

 

While the sauce thickens, cook the meat. Heat oil in another pan over medium high heat. Add turkey and brown one side, then flip. Season with salt, pepper, garlic powder, chili flakes and any other seasoning you like. Stir and cook through. 

 

Once cooked through, add to the sauce, and stir in cooked rice. Allow flavors to combine.

When peppers are done, remove and allow to cool. Stuff peppers firmly with turkey mixture. Bake for 10 minutes. Remove and add shredded cheddar cheese, then bake for 10 more minutes or until cheese is melted. 

 

Chicken & Rice Soup with Ginger & Veggies

My friend Sloan inspired me to make this delicious soup from the New York Times in my Donabe pot. It was so good. I used some suggestions from the comments section online and used her idea of also adding spinach. I used leftover white rice instead of brown rice (I always make extra rice for soup, fried rice, or other concoctions). The soup turned out great! My photos don't do the food justice sadly. 

It also reminded me of this Israeli Chicken Sofrito dish I posted awhile back, if you’re interested in a non-soup version with the same flavor profile. 

I will definitely make this again. Fantastic and easy soup you can throw together very quickly. While the soup cooked, I sautéed some veggies to go with the rest of my rice. Perfect dinner. 

Chicken & Rice Soup with Ginger & Veggies
Inspired by the New York Times
 
¾-1 pound boneless, skinless chicken thighs
Salt and black pepper
2 T olive oil 
2 T minced ginger
4 garlic cloves, minced
2 t ground turmeric 
1 dried bay leaf
2 cups chicken broth
2 cups veggie broth
1 cup water
1 cup cooked white rice
1 large zucchini, cut into 1-inch pieces
½ cup chopped spinach
 
Garnish:
lemon wedges
chopped cilantro
 
Trim the fat from the chicken thighs. Season with salt and pepper but not too much salt because you don’t know how salty the stock might be. 
 
Heat a medium Dutch oven or other heavy-bottomed pot over medium. I used a Donabe pot. Add the oil, ginger and garlic and sauté for a few minutes, stirring so nothing burns. Add the turmeric and cook for about 30 seconds, stirring constantly.
 
Add 5 cups of liquid. I used 2 cups chicken broth, 2 cups veggie broth and 1 cup water. Any combo will work. Add the chicken and bay leaf. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally. Set timer for 15 minutes. When timer goes off, add zucchini pieces and cooked white rice. Cook for another 15 minutes. 
 
Remove chicken to a plate and add chopped spinach. Shred chicken into pieces. Add meat and juices back into the pot. Test for salt and pepper. 
 

Serve with fresh cilantro and a squeeze of lemon.