Moroccan Mint Tea Recipe

Classic Moroccan Mint Tea is made by steeping green tea with spearmint leaves. Many families serve it more than once a day.

Moroccan tea pots vary in size, but a small pot typically holds about a half liter (six glasses) of tea, while a larger pot holds approximately a liter (12 glasses).

The measures below are for a small pot of tea and are approximates since tea leaves vary in quality and strength. Try a variety – not a brand – of green tea called Chinese Gunpowder.

The recipe reflects the fact that most Moroccans like their tea quite sweet. Adjust sugar to your personal taste.

Serves 2 to 4.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients:

• 1 tablespoon Green Tea leaves
• 1 large handful fresh spearmint leaves, washed  ** we have this growing in the side yard!
• 1/2 liter (about 2 cups) boiling water
• 1/4 cup sugar

Preparation:

1. Boil at least a liter of water. Rinse a small tea pot with about 1/4 cup of the water.
2. Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water.
3. Add the mint leaves and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more.
4. Gently stir the tea, pour into small tea glasses and serve.

From: http://moroccanfood.about.com/od/teacoffeebeverages/r/Mint_Tea_Recipe.htm

Salad: Peach and Black Bean

Made a delicious salad for dinner:  five diced peaches, one can black beans rinsed, about 4 T finely chopped mint (from the back yard garden), and squeezes of honey to taste.

This was inspired by a quick read of http://www.meatlessmonday.com/peach-black-bean-salad/

When we have tomatoes and cucumber I will make the real recipe - what I made though was very good and easy to make....

Peach Black Bean Salad

Sweet meets savory meets spicy as peaches, tomatoes, black beans and jalapeño come together to make the most of their delicious flavor contrast. This versatile dish is easily adapted by swapping the peach for your favorite Summer fruit. Or throw in a chopped avocado and eat it with tortilla chips for a refreshing fruit guacamole. This recipe comes to us from Jenné Claiborne of Sweet Potato Soul.

Serves 2

• 1 peach, diced
• 1 tomato, diced
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1/2 jalapeño, diced
• 1 cup cooked or canned black beans
• 1 lemon, juiced
• 1/4 cup red wine vinegar
• 1/4 cup chopped cilantro
• black pepper, to taste

Combine the diced peach, tomato, onion, cucumber and jalapeño together in a large mixing bowl. Add the black beans and stir, taking care to ensure the ingredients are evenly distributed.

Season the fruit bean mixture with the lemon juice, vinegar, cilantro and black pepper, to taste. Toss well, chill in the refrigerator for at least 1 hour and enjoy!

Nutrition Information

Peach Black Bean Salad

• Servings per Recipe: 2
• Amount per Serving
• Calories: 180
• Calories from Fat: 86
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 9mg
• Total Carbohydrates: 11g
• Dietary Fiber: 11g
• Protein: 10g
• Sugars: 10g
•