VINE LEAF RECIPES RECIPES

THROAT COAT TEA RECIPE | ALLRECIPES

Throat Coat Tea Recipe | Allrecipes image

We have all had those days when we have a cold and can't kick its butt. Where our throat is achy and it hurts to swallow. This is a recipe I have developed in the last couple of days. I think I now have the perfect balance of home-remedy qualities and flavor. The honey coats your throat and helps to sooth it. The citrus actually reduces the swelling and adds a great deal of flavor. For all of you who are suffering with a sore throat, get well soon. I hope you like it.

Provided by elenlinde

Categories Hot Tea

Total Time 10 minutes

Prep Time 5 minutes

Yield 1 mug

Number Of Ingredients 4

Ingredients

water
2 (1/4-inch-thick) lemon slices
1 tablespoon loose-leaf jasmine green tea
1 teaspoon honey, or to taste

Steps:

Heat water to near boiling in a kettle.
Put lemon slices, tea leaves, and honey into a mug. Pour water into the mug.
Steep tea until the flavor is to your liking, 3 to 5 minutes.

Nutrition Facts : Calories 36.5 calories, CarbohydrateContent 10.3 g, FatContent 0.2 g, FiberContent 1.3 g, ProteinContent 1.1 g, SodiumContent 9.9 mg, SugarContent 6.1 g

BUTTERNUT CHILLI RECIPE - BBC GOOD FOOD

Butternut chilli recipe - BBC Good Food image

This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes

Provided by Lindsey Bareham

Categories Dinner, Main course, Supper

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 16

Ingredients

600g medium vine tomatoes, or 400g can chopped or cherry tomatoes
2 tbsp olive oil
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 red bird's-eye chilli, deseeded and finely chopped
1 tsp cayenne pepper
1 tsp oregano
1 bay leaf
600g butternut squash, peeled and cut into cubes
12 pitted green olives, roughly chopped
150ml red wine
½ vegetable stock cube
200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped
400g can black beans or red kidney beans, drained and rinsed
small bunch chives, snipped
175ml soured cream

Steps:

If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

Nutrition Facts : Calories 370 calories, FatContent 16 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 11 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.7 milligram of sodium

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