cooking

Indian Chai

Hi everyone! Today, I will sharing my recipe on how to make Chai, Indian tea. It’s so easy to make, but it has so much flavor from the spices and the aroma is to die for. I usually drink this after dinner or in the mornings on the weekends. Let’s get started!

Ingredients:

  • Milk
  • Ground or roughly ground Indian Chai/Tea
  • Cardamom
  • Ginger
  • Sugar or Honey

Directions:

  1. Fill a pot with water. If you are making 2 cups of chai, fill the pot with 1 cup of water.FullSizeRender-8.jpg
  2. Grate some ginger and place in the pot.
  3. Add cardamom seeds in the pot.
  4. Add 2 spoons of Indian tea and place in the pot.FullSizeRender-10.jpg
  5. Bring the pot of water to a boil and let simmer for 3-4 minutes.
  6. Add 1 cup of milk to the pot.FullSizeRender-11.jpg
  7. Add 2 spoons of sugar or 1 big spoon of honey.
  8. Bring the tea to a boil and turn off.FullSizeRender-6.jpg
  9. Serve and enjoy!FullSizeRender-15.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add as much sugar, honey, or ginger you want. You can even omit the ginger.
  • You can use skim milk or low fat milk.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

BeanFields Chips

Beanfileds Chips makes it ok to snack on here and there!

With 8 different delicious flavors, Beanfields Bean & Rice Chips satisfy your snack cravings with every delicious crunch. One serving of Beanfields Chips gives you 5 grams of protein and 6 grams of fiber, so you can feel good about what you’re eating. Beanfields Chips are always vegan, certified gluten-free, kosher, and Non-GMO Project Verified.

Did you know that beans are the ONLY food that the USDA lists in two different nutrition categories?  Beans are BOTH a vegetable and a protein source!  That’s a lot of nutrition packed into those small bean packages! Corn and potato—the most common chip ingredients—are mostly empty calories.  But our bean and rice chips provide 5 grams of protein and 6 grams of fiber. They’re also certified gluten-free, Non-GMO Project Verified, kosher, vegan and allergy-friendly.FullSizeRender-7.jpgFullSizeRender-9.jpg

All of Beanfields Bean and Rice snacks are vegan. Even our Nacho and Jalapeño Nacho chips do not contain dairy as an ingredient and are perfect for vegan diets. What you eat and what you feed your family- these are highly personal choices. Yet almost everybody is now interested in alternatives to meat that are less expensive, more convenient, healthier, and kinder. That means a very different relationship with the animals we use for food, if we use them at all. At Beanfields, we do our part by providing a yummy, convenient and plant-based snack with 5 grams of protein. It’s a perfect transition food for all you budding vegans out there!FullSizeRender-17.jpg

Check out the links below to get some Beanfields Chips!

http://www.beanfieldssnacks.com

https://www.instagram.com/beanfieldssnacks/

https://www.facebook.com/Beanfields

 

Click follow and hit the like button to keep updated on new recipes!

-Mitz

cooking

Mozzarella & Arugula Panini

Hi all! Hope everyone is having a fantastic week! Today, I will be sharing a simple yet delicious recipe that I tried from Blue Apron. Mozzarella and Arugula Panini is the perfect go-to recipe to make for lunch or even a simple dinner. It’s filling and healthy, such a win-win. The fact that this can be made in 30 minutes or less is a bonus! Let’s get started!

Ingredients:

  • 2 Ciabatta Rolls
  • 15 oz Can Crushed Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • Garlic
  • Arugula
  • Summer Squash
  • Grated Parmesan Cheese
  • Black Olives
  • Red Wine Vinegar
  • Oregano

Directions:

  1. Wash and dry the fresh produce. Halve the squash lengthwise, then thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.unnamed-4.jpg
  2. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste. Halve the rolls. Tear the mozzarella cheese into small pieces.
  3. In a large bowl, combine the squash, olives, vinegar, and up to half the garlic paste. Drizzle with olive oil and season with salt and pepper.unnamed-3.jpg
  4. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
  5. While the squash marinates, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the dried oregano and remaining garlic paste; season with salt and pepper.unnamed-2.jpg
  6. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat and stir in 1 teaspoon of olive oil. Season with salt and pepper to taste.unnamed-5.jpg
  7. Place the rolls on a clean, dry work surface. Spread half the tomato sauceonto the cut sides of the rolls. Top the roll bottoms with half the arugula, the mozzarella cheese, and all but a pinch of the parmesan cheese; season with salt and pepper. Complete the paninis with the roll tops.
  8. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Carefully add the paninis. Place a heavy pot on top of the paninis and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the rolls are lightly browned and the cheese has melted.
  9. (If the pan seems dry, add 1 tablespoon of olive oil before flipping the paninis.) Transfer to a cutting board; immediately season with salt and pepper.
  10. While the paninis cook, to the bowl of marinated squash, add the remaining arugula. Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining tomato sauce to a serving dish; garnish with the remaining parmesan cheese.
  11. Cut the cooked paninis in half on an angle. Divide the paninis and salad between 2 dishes. Serve with the tomato sauce on the side. Enjoy!unnamed-7.jpgunnamed-8.jpgunnamed-6.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add grilled chicken or any other meat if you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Meta Matcha

Matcha is the new green drink to drink nowadays. My friends at Meta Matcha were kind enough to send me their matcha powder to try out and I can’t say enough good things about it. It’s pure, delicious, and so good for you. You can incorporate it into your every day meals, whether if it’s just a glass of water, or even bake it into brownies!FullSizeRender-12.jpg

Meta Matcha’s mission is to provide a beverage that unlocks the energy within, elevating us to a state of mental clarity and self-discovery. They strive to make the Matcha lifestyle available to everyone. Their vision is that Matcha soon emerges as a viable coffee alternative and that people use the energy of Matcha to better their lives. Just as the consumption of thousands of MetaMatcha formulas has lead to the creation and growth of MetaMatcha, they want MetaMatcha to be the vessel to allow others to optimize the functionality of their lives and to exceed their potential.

What is green tea? Green tea comes from the plant camellia sinensis. Green tea is not oxidized, unlike black tea, so there is little alteration of the natural properties and flavor of the tea, resulting in increased retention of antioxidants, specifically EGCG (epigallactocatechin gallate). Matcha is a special type of green tea: FullSizeRender-4.jpg

Matcha’s unique growing process, harvesting techniques and consumption method enables it to provide superior health benefits compared to regular green tea.
Matcha’s abundant antioxidants speeds up metabolism and works at the cellular level to scrub harmful free radicals. The antioxidant capacity of Matcha is five fold more than blueberries, cleansing toxins and rejuvenating cells.
The positive effects on mind and body leads to an overall healthier version of yourself. Drinking Matcha is a lifestyle that strengthens your ability to do more, providing both energy and focus to exceed your potential.

Natures Tradition: Organic Ceremonial grade Matcha powder from Nishio, Japan –best used for lattes and beverage mixes, but can also be consumed plain with water or mixed with smoothies.FullSizeRender-5.jpg

Check out the links below to buy your Meta Matcha!

 

https://www.metamatcha.com

https://www.facebook.com/MetaMatcha/

https://www.instagram.com/metamatcha/

 

cooking

Minestrone Soup

Happy Wednesday! I hope everyone is having a fantastic week. Today, I will be sharing my recipe on Minestrone Soup. This soup is so delicious and flavorful. It makes for the perfect leftovers. All you have to do is put everything in one pot and let the stove do the work. Very simple, you can add whatever your heart desires, and not a lot of work needed! Let’s get started!

Ingredients:

Directions:

  1. First, chop all of the vegetables; chop the celery, cut the potatoes in small cubes, slice the carrots, chop the onion, chop the tomatoes, mince the garlic.FullSizeRender-2.jpgFullSizeRender.jpg
  2. Melt butter in a heavy pot over medium heat. Add garlic, onion, celery, and carrots; saute for a few minutes.
  3. Add beans, tomatoes, 1 spoon of tomato paste, potato, stock, and salt to the pot.FullSizeRender-3.jpg
  4. Bring to a boil, cover, and reduce heat.
  5. Simmer for approximately 45 minutes until vegetables are barely tender.FullSizeRender-4.jpg
  6. Add pasta, and simmer for 30 minutes more.
  7. Add any additional seasoning as needed.
  8. Plate and serve!FullSizeRender-5.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 5 people.
  • You can add as much seasoning as you want and make it as spicy as you want.
  • You can add any source of protein such as chicken, sausage, or even tofu.
  • You can use any broth or beans you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz