Chai DIY

 

Many, many moons ago, my Nepali friend Raj taught me how to make fresh, homemade chai. This was before Starbucks capitalized on this age-old Indian beverage and before you could find concentrated versions in your local market. While many of these prepackaged chais taste just fine, nothing beats the fresh version.
 
Chai is deeply warming and soothing, with a bit of tang. It’s creamy with a hit of caffeine that is a great alternative to coffee or for an afternoon pick-me-up. I used to make a small saucepan of it back in the day, but like many dishes in my repertoire, it got rotated out in favor of something else. 
 
In the last year, I have begun making it again, in large batches. Butcher/electrician/carpenter son doesn’t drink coffee and much prefers a morning chai, cold or hot, to get going. Mr. B loves a mid-morning or mid-afternoon cup as a taste treat. I can drink it any time….
 
While I may have forgotten the original ratios, as they were never written down, I have worked to perfect the recipe to my family’s taste. I now make a large batch once a week and store it in quart jars in the beer/soda fridge. Any time someone wants a hit, they can pour it into a cup, add milk and microwave or pour over ice and top with milk. And it is oh, so much better than anything you will find out there. 
 
It's also better for you than plain coffee or tea and less caloric than most mochas and fancy coffee drinks. In fact, there is a whole host of benefits based on the fresh ingredients in chai. To name a few:

• Ginger: This gnarly root is a staple in Asian cultures, primarily used as a fresh ingredient. While you are probably familiar with it in its powdered form for baking, fresh ginger is much better…both in taste and effect. It aids in digestion, is helpful with nausea, has both antioxidant and anti-inflammatory properties, can lower blood sugar, and may even help to lower your cholesterol. 

• Cardamom: Similarly, cardamom is an antioxidant, anti-inflammatory, and can aid in lowering your blood pressure. Some studies have shown that it can help heal ulcers and lower blood sugar levels. 

• Cloves: Also high in antioxidants, cloves have antimicrobial properties, and may help to regulate blood sugar. Like cardamom, there are compounds in these little buds that help to treat ulcers. 

• Cinnamon: An antioxidant, cinnamon is also good for your gut and blood pressure, has antibacterial and antifungal properties, and can lower blood sugar. (I’m sensing a theme here!)

So, in 30 minutes, you can have a daily dose of chai to improve your health, probably your mood, and tantalize your tastebuds. The ingredients are few but may require some sourcing. 
 
I use whole cinnamon sticks, whole cloves and cardamom pods. All are easily found at Cost Plus World Market, Whole Foods, even most chain grocery stores. Do not, under any circumstances use the powered form of any of these. As for the cardamom, you may not find pods, but only seeds. If that is the case, use about ½ teaspoon of the seeds. 
 
All of these spices are ground in a mortar and pestle. I have a cheap wooden one that I use exclusively for this purpose. You could also put these spices in a Ziploc and beat with a meat tenderizer, rolling pin, hammer, or whatever is handy. You just want to break them up enough to release their flavor and oils. 
 
Ginger is easily found at any grocery store. Make sure it is fresh, not dried out, and has large rhizomes or knobs that make them easy to peel and cut. I use regular granulated sugar and have not experimented with other types of sugars, honey or agave. Hard to mess with perfection here. Lastly is the tea. I use only tea leaves, not tea bags. I prefer a good Darjeeling, and given that you use so little, I buy it in tins so that it stays fresh longer. (You could also use a stronger-flavored Assam.)
 
Let me know what you think!

 

Chai

3 cinnamon sticks
10 cloves
14 cardamom pods
1½ - 2-inch piece of ginger
14 cups water
1 1/3 cup sugar
2 tablespoons black tea leaves (preferably Darjeeling or Assam)
 
Place water in large saucepan stew pot and turn on to medium-high heat. 
 
Break up cinnamon sticks in mortar and pestle and add to water. Do the same with the cloves and cardamom. The green pods of the cardamom will break open and seeds will spill out. You can remove the papery outer shell before adding to the water, or just throw it all in. 
 
Peel the ginger piece with a spoon, peeler, or knife. Cut into slices and add to water. 
 
Bring all to a boil, then turn down and simmer for 10-15 minutes.
 
Add your sugar, stir, and cook for another 2 minutes.
 
Add your tea leaves, stir, and turn the heat off. Let steep for 10-15 minutes. Strain into a pitcher or other container. 
 
Refrigerate once cooled.
 
To serve hot, pour into a mug and top with milk. Heat in microwave. (You can also reheat on the stove, adding the milk once the tea is hot.) To serve cold, pour over ice and top with milk. 
 
Yield: 14 cups

Za’atar: Spicing Up the Standard Sheet Pan Dinner

 

Sweetie Pie

Disclaimer: No pet chickens were harmed in the preparation of this meal. I just wanted to show off one of my girls. 

 

In the 1970s, we had Hamburger Helper, the 80s brought crockpot/slow cookers, the oughts brought the Instant Pot, and air fryers became popular in the last decade—all designed to make fixing dinner a little bit easier. More recently, sheet pan bakes have become a popular way to fix dinner, particularly for those with busy lives.

 

They make for easy prep, hands-off cooking, and the clean-up just takes a minute. Traditionally, recipes for sheet pan bakes are comprised of a protein, vegetable and starch. Some are marinated, others slathered in a sauce, and many make use of an herb mixture. 

 

Today’s post covers the latter preparation. It’s prepared with the Middle Eastern spice mixture called za’atar. Za’atar contains herbs and spices that vary based on the region and what is available (much like Indian or Thai curries). Among the ingredients can be: oregano, thyme, marjoram, cumin, coriander, sesame seeds, sumac, and chili flakes. Salt may also be added. Za’atar can be found in most grocery stores these days, as well as Cost Plus World Market. If you’re feeling ambitious, there are recipes on the internet that will also allow you to make your own.

 

The za’atar sheet pan bake I’ve been making, to rave reviews, utilizes chicken thighs, broccoli and potatoes. This modified recipe originally appeared in the November 2021 issues of Eating Well and it’s well worth repeating here. It is the epitome of what this blog stands for – leaving the standard dinner fare behind and incorporating foreign flavors and fresh ingredients to provide tasty meals for those you love. And it also goes to show that good food doesn’t have to take hours, multiple pans, and a grocery store’s worth of ingredients. 

 

Even better, it’s served with a tasty yogurt sauce that really amps up the flavor.

 

Roast Za-atar Chicken with Broccoli and Potatoes

1 ¾ pounds bone-in, skin-on chicken thights

1 medium broccoli crown, cut into ½-inch planks

2 cups baby potatoes, halved*

¼ cup olive oil

2 tablespoons za’atar

¾ teaspoon ground pepper

½ teaspoon salt

 

Sauce

1 cup plain yogurt

1 tablespoon minced fresh dill (or 1 teaspoon dried)

1 tablespoon minced onion

½ teaspoon minced or grated garlic

2 tablespoons fresh lemon juice

 

Mix up the ingredients for the sauce and place in the refrigerator. 

 

Turn on oven to 450 degrees. In a bowl, toss chicken, broccoli and potatoes with oil and spices. Arrange the chicken, skin side up, in the center of a large foil-lined baking pan (makes for easy clean up). Place broccoli and potatoes in a single layer around the chicken. Roast for 25 minutes or until thigh registers 165 degrees. 

 

Turn the broiler on high and broil until the chicken skin is brown and crispy. Serve with yogurt sauce. 

 

*I’ve also used red or Yukon potatoes, cut into 8-10 chunks

 

Yield: 4 servings