Russian Tea

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Yesterday was the old Russian New Years celebration, so in honor of that, I figure Russian Tea would be a good post for today. Russian Tea is a spiced orange flavored drink that is good warm or cold. Old recipes call for instant tea, but since it is very hard to find, I have adjusted this recipe for a Tea Mix. This tea would also be a lot more sugary than the original recipes would have called, but over all, it is a great tea mix. Warming and comforting when warmed, and flavorful and refreshing when served chilled. This recipe makes about 11 cups of mix, or about 5-6 large glasses.

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What You Will Need

  • 2 Cups Tang, Orange Drink Mix
  • 2 Cups Lemon Tea Mix
  • 2 Tbsp Ground Cloves
  • 2 Tbsp Ground Cinnamon
  • 2 Tbsp Ground Nutmeg

Directions

1. Mix together Tang, tea mix, cloves, and cinnamon, in a mason jar and store at room temperature. To make one cup of tea, add 3 Tbsp mix. To make a large glass, use 6 Tbsp mix to taste. Serve Hot or Cold.

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Orange Blueberry Marmalade

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Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a mixture of a few recipes I had found. First, I didn’t have any half pint jars, so I decided to plan on freezing my jelly. I based my recipe off of this recipe for citrus blueberry marmalade. The biggest differences being, I used only oranges, while the original recipe used several citrus fruits. I used frozen blueberries instead of fresh, this made my blueberries less likely to burst, though they spread just fine on toast. Finally, this recipe was not made to be frozen, so I just referenced a few other recipes about how to freeze jam, and put the consensus in the recipe. I followed the recipe below and found no problems. With this recipe, I made 6 one cup containers, however if you do make this recipe you may only get 5 cups.

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What You Will Need

  • 3 Medium Oranges
  • 2 Cups Water
  • 4 Cups Sugar
  • 2 Tbsp Lemon Juice
  • 5 Cups Blueberries
  • Freezer Safe Containers/half pint canning jars (About 6 one cup containers)
  • Dutch Oven

Directions

1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, lemon juice, and water to dutch oven and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.

2. Add blueberries and boil over medium-high for 25-30 minutes. Remove from heat. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.

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Baked Pepper Tilapia Over Lemon Rice

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Baked pepper tilapia over lemon rice is a simple and healthy weekday meal. The tilapia is prepared minimally to keep it’s natural flavor, and the rice is cooked with all the added flavor you could need. This recipe is also a great use for leftover rice. Just add it to your dish, bake and serve. This recipe makes enough servings for 3.

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What You Will Need

  • 3 Cups leftover white rice
  • 2 Tilapia fillets
  • 1 Tbsp lemon juice
  • 1/4 cup chicken broth
  • 1 Tbsp butter, divided in half
  • Baking dish

Directions

1. Heat oven to 350 F. In a baking dish, mix together rice, lemon, and chicken broth, then spread to an even layer. Place tilapia on top, then coat tilapia with pepper, the top with a pad of butter on each.

2. Bake tilapia and rice for 10-12 minutes. Remove from oven then serve right away.

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Ginger Lemonade

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Ginger Lemonade is a healthy and flavorful drink. I made this drink as an alternative to ginger ale and tastes very similar. If you wanted to, you could easily add carbonated water or club soda in place of the water for carbonation. This recipe can also be made with honey or sugar. If you would like to make it vegetarian, you can easily go with the latter. Using warm water is more effective at getting the ginger flavor out and dissolving the sugar, however, if you are in a rush, you could use cold water, you just may have to use more ginger. Be sure to adjust to taste! If you want a drink lighter in flavor, you can half the recipe. This recipe makes about 5-7 glasses.

What You Will Need

  • 7 Cups Warm Water
  • 5 Tbsp Fresh Grated Ginger
  • 4 Tbsp Lemon Juice
  • 1/3 Cup Sugar or 4 Tbsp Honey
  • Pitcher & Spoon

Directions

1. Mix together all the ingredients together in a pitcher. Chill for 4-6 Hours before serving, or add ice and let cool 10 minutes before drinking.

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Lemon, Rosemary, and Thyme Salmon

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Last week was my birthday so for my birthday dinner I made this delicious meal. Pink salmon fillets baked in lemon juice with dried rosemary and thyme. When I made this, I also added 2 cloves of minced garlic, however, that added no flavor, so it is best to omit. If you have a spice grinder or mortar and pestle, grind up your rosemary and thyme so it’s smaller pieces, otherwise it is not inconvenient as is. Salmon is not only healthy, but is also tasty. Some people don’t like salmon because it is “too fishy” in flavor. So, if you don’t like the fish flavor, tilapia will be a better option for you. I was able to buy this salmon for a great price in the frozen section of Aldi’s. Serve with a small side of melted butter to enhance the flavor of the salmon. This recipe makes enough for 2 adults.

What You Will Need

  • 2 Salmon Fillets (4-6 Oz)
  • Aluminum Foil
  • Baking Sheet
  • 3 Tbsp Lemon Juice
  • Rosemary
  • Thyme
  • 2 Tbsp Butter melted, to serve

Directions

1. Heat Oven to 350 F. Place Salmon onto a large piece of Aluminum Foil. Fold up the edges. Add Lemon Juice and sprinkle the top of the salmon with rosemary and thyme. Seal the packet and place in the oven. Baked for 35-45 minutes, with an internal temperature of at least 145 F.

2. Serve the salmon immediately, and let sit for less than 5 minutes before eating.

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