Google “gluten free” and you will find plenty of information about the pros and cons of this increasingly popular dietary choice. But for people diagnosed with Celiac Disease, the only choice for their gastrointestinal health is giving up gluten, a protein found in wheat and other grains. In recognition of Celiac Disease Awareness Month (sometimes celebrated in May), Bigelow Tea is sharing two fantastic gluten-free recipes made with tea! Sure, there are lots of gluten-free products available, but not all of them are healthy. Cooking at home with ordinary ingredients gives you peace of mind … and great taste. Enjoy!
Seared Scallops in Lemon Broth
Ingredients:
2 cups (500mL) chicken broth
8 Bigelow I Love Lemon® Herb Tea Bags
2 teaspoons (10mL) butter
1 teaspoon (5mL) olive oil
1 pound (500g) sea scallops
2/3 cup (160mL) frozen peas
2 cups (500mL) cooked rice
Zest from a whole lemon
Yield: Serves 4. Cook Time: 25 minutes. Prep Time 15 minutes.
Instructions:
Boil chicken broth in small saucepan, remove from heat and add Bigelow I Love Lemon tea bags. Infuse for 10 minutes.
Meanwhile, rinse scallops and pat dry. Sprinkle lightly with salt and pepper. Add olive oil and butter to large non-stick skillet. When butter is foaming, add scallops and cook flat side down until well browned; turn and cook other side. Cook scallops for approximately 6-8 minutes total time.
Bring tea broth to a boil, add peas and cook 4 minutes.
Place ½ cup rice each in shallow soup bowls; place scallops evenly over rice, pour lemon pea broth over scallops and garnish with lemon zest.
Ingredients:
1 cup hot water
4 Bigelow® Green Tea with Pomegranate Tea Bags
1 teaspoon balsamic vinegar
½ teaspoon sugar
1 teaspoon corn starch
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 pound fresh french-style green beans
½ pound carrots cut into 1 inch matchsticks
Salt and pepper to taste
Yield: Serves 6
Instructions:
Combine hot water and 4 Bigelow® Green Tea with Pomegranate Tea Bags and allow to steep for 5-7 minutes.
Place tea in a small saucepan. Bring to a boil, and cook until liquid is reduced by half (about ten minutes).
Add balsamic vinegar and sugar. Stir to combine.
Add cornstarch and whisk vigorously until glaze is thickened and smooth. Set aside.
Meanwhile, in a large skillet, combine butter and olive oil. Heat until butter is melted but not smoking and then add carrots and green beans.
Saute vegetables until just tender, approximately 5 minutes (allow a few extra minutes of extra cooking time if using traditional green beans).
Add pomegranate-balsamic glaze, and toss to combine. Season with salt and pepper to taste.
Serve immediately.
Note: Glaze may be prepared up to 2 days in advance. Store in an airtight container in refrigerator.
Photo by lamoix via Flickr.com