Thursday, January 21, 2016

Food for Thought : Tea

Tea is becoming more popular in restaurants , supermarkets , convenience stores  and vending machines . Tea is only second to water  as the most popular  beverage  in the world .  Tea contains naturally  occurring plant compounds  that may be  good for your health . The antioxidants  in tea  are most attributed  to the tea's health  benefits  associated  with overall  heart health . Here are a few  tips  to help you enjoy  tea in a healthy way .
      Be mindful that tea  contains caffeine . Typically  a cup of tea contains  less than half of the caffeine than coffee ,however,  actual caffeine  amounts  depend on the specific  blend  and the  strength of the tea .

      If you are looking  to manage  your weight  , some studies  have suggested  that drinking tea  may help  with weight management . Tea can help you  meet your fluid  requirement  without  the added calories  of other popular drink options .

      Try cooking  with tea . Brew  up a batch of your favorite  flavored tea and  use it for cooking  instead of water . A simple green  tea adds  flavor  and depth to rice . Teas with fruit  blends  make great oatmeal .
                           Roasted Chicken and Vegetables 
TOTAL TIME: Prep: 15 minutes Bake: 45 minutes Makes: 6 servings

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

1 .   Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2 .  In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast 35-40 minutes or until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender.

3 .  Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast 8-10 minutes longer or until vegetables are tender and spinach is wilted. Stir vegetables to combine; serve with chicken. 

A proud grand-poppa             G.

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Come on in , set awhile and have a cup of tea and cookies , as always you are welcome .