It’s full-on fall, y’all, and the aromas, tastes and visual delights of autumn seem to be all around at Bigelow Tea! (Yay!) This special time of year brings a bounty of delicious produce and seasonal flavors, which presents a perfect opportunity to #TeaProudly and whip up some of your favorite comfort foods! Whether you’re spending a quiet night at home with your honey (and a cup of tea, of course!) or you’re throwing down a cornucopia of delights at a dinner party, cool, crisp autumn evenings make an amazing backdrop for these savory, satisfying dinner recipes that feature the delicious flavors of Bigelow Tea! (Hmmm….did someone say yum?) So step into the kitchen, get cookin’ and tag #TeaProudly in social to share your favorite fall recipes!
Moroccan Lentil Stew with Cinnamon
Warm and hearty lentil stew flavored with Bigelow Cinnamon Stick Tea is wholesome and nourishing.
Serves 6
Ingredients
- 4 cups hot water
- 4 Bigelow® Cinnamon Stick® Tea Bags
- ½ lb. dried brown lentils, rinsed well
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 3 lbs chicken, cut into bite-sized pieces
- 1 – 14.5 oz. can diced tomatoes in sauce
- 1 teaspoon salt
- Freshly ground black pepper
- ½ cup dry roasted almonds, roughly chopped
- 3 tablespoon Italian flat leaf parsley, chopped
Instructions
Combine four cups hot water and four Cinnamon Stick® tea bags and allow to steep for approximately 5-7 minutes. Add tea and lentils to a large stew pot. Bring to a boil, cover and simmer for approximately 20 minutes, or until lentils are tender. Remove to a large bowl and set aside. In the same pot, add olive oil and saute onions and garlic until softened. Add cut-up chicken and cook until cooked through and no longer pink inside (about 10 minutes). Add diced tomatoes and cooked lentils to the pan and heat through. Season with salt and pepper. Add chopped almonds and parsley and serve.
Roast Loin of Pork with Spiced Apple Cider Apples
An easy, tender and succulent pork tenderloin that partners well with spiced apples.
60 Minutes
Serves 8
Ingredients
- 3 ½ cups (975mL) boiling water, divided
- 1 box Bigelow Apple Cider Herbal Tea Bags
- 2 ½ lb. (1kg) pork loin roast
- 1 clove garlic, sliced
- ¼ cup (50 mL) olive oil
- 2 bay leaves
- Salt and pepper
Apple Garnish:
- 4 large firm cooking apples, peeled and cut into slices
- (example: Fuji, Granny Smith, Cortland)
- 1 cup (250mL) reserved (from above) Bigelow Apple Cider Herbal Tea
- 2 tablespoons (30mL) brown sugar
Instructions
Boil water and add 20 Bigelow Apple Cider Herbal tea bags. Let steep for 5-8 minutes. Remove bags by squeezing well and discard. Make slits in the roast and insert garlic slices. Combine 2 ½ cups (625mL) Bigelow Apple Cider Herbal Tea with olive oil, bay leaves and salt and pepper in a large plastic bag, add pork roast and marinate for 8 hours or overnight in refrigerator. Refrigerate 1 cup (250mL) reserved Bigelow Apple Cider Herbal Tea for Apple Garnish.
When ready to roast pork, preheat oven to 350ºF (180ºC). Remove meat from marinade, place meat in roasting pan and put into oven and roast for approximately 60 minutes or until meat is no longer pink inside and thermometer reads 160ºF (71ºC). Meanwhile, prepare apple garnish by combining reserved 1 cup (250mL) Bigelow Apple Cider Herbal Tea and brown sugar, place in large skillet, add apple slices and cook on medium heat until liquid has reduced and apple is tender and flavored with tea. Serve slices of pork with apple garnish.
Roasted Chicken with “Constant Comment” Glaze
Brush the chicken with this glaze using Bigelow’s Constant Comment Tea and your family and friends will think you’ve become a gourmet chef. Serves 4
Ingredients
Glaze:
- 8 Bigelow® Constant Comment® Tea Bags*
- 1 cup boiling water
- ⅔ cup brown sugar
- 2 tablespoons butter
- ½ cup cranberry juice
Chicken Roaster and Gravy:
- 1 8 pound Roasting Chicken
- 1 lemon, cut into four pieces
- 1 onion, peeled and cut into four pieces
- 1 cup chicken stock
- 2 tablespoons cornstarch
- Salt and pepper to taste
*Variations: Try using Bigelow Orange and Spice Herbal Tea
Instructions
Preheat the oven to 375º. Cook time: 2 ½ -3 hours or as per directions on Roasting Chicken Package Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags and discard. Reserve tea. Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside. To prepare Chicken, remove giblets and neck rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss. Place in an open roasting pan breast side up. Brush skin with glaze. Bake chicken in preheated oven. Keep glaze warm on stove and continue basting with glaze every 20 minutes. Remove chicken from oven and let stand for at least 15 minutes. Discard any unused glaze. To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with chicken. As a nice alternative, use a 10-15 pound Turkey in place of the Chicken Roaster. For the glaze increase the number of tea bags from 8-12.