Welcome To The Mighty Leaf Blog

Posts Tagged ‘Chef Vinita Jacinto’

Tea-Braised Green Beans

November 6th, 2012 by admin
Delicious green beans braised in Earl Grey with red potatoes and onions.

Chef Vinita Jacinto is back with another astonishing tea recipe for the Mighty Leaf community to enjoy. Already she’s brought together the surprisingly complementary flavors of Organic Earl Grey and rice pudding and the unforgettable combination of Organic African Nectar and quinoa! If you haven’t tried out those recipes, you are doing your taste buds a disservice. Put them on the menu for dinner tonight! But now Chef Jacinto has outdone herself. Today she brings green beans to tea time and creates a standout side dish your dinner guests will go home talking about.

Chef Jacinto describes her latest culinary delight:

Chef Vinita Chopra Jacinto

“Namaste All,

“This is an all-time favorite of mine. It follows the theme of being a quick and easy dish to make that is also healthy and flavorful! What’s not to like? I used Earl Grey for the citrusy notes and the astringency and slight bitterness of the black tea.”

–Chef Vinita Jacinto

Tea-Braised Green Beans

Earl Grey-braised green beans

Ingredients:

  • Green Beans – 0.5 lb.
  • Small Baby Red Potatoes, washed and quartered – 6-8
  • Small Yellow Onion, sliced – 1
  • Butter or Oil – 2 Tablespoons
  • Cloves Garlic, minced – 2
  • Tea Pouches Organic Earl Grey – 4 / Heaped Tablespoons of Loose Tea – 4
  • Water – 1-1.5 cups
  • Lemon, juiced – 1
  • salt and pepper to taste

Method:

  1. Boil 1.5 cups of water and put in 3 Organic Earl Grey tea pouches. Steep approximately 15-20 minutes to obtain a very strong brew.
  2. Grind the remaining tea in a spice grinder until it is a fine powder.
  3. Wash and scrub the potatoes. Quarter or slice them.
  4. Wash the green beans. Cut off the ends and string them.
  5. Slice the onion.
  6. Heat a pan. Add the butter or oil. Saute the sliced onions for 3-4 minutes. Add the garlic, green beans and potatoes. Saute for another 3-4 minutes.
  7. Add the tea and simmer until potatoes are tender.
  8. Season to taste with salt and pepper. Add the lemon juice. Sprinkle tea powder onto the dish until the tea flavor reaches your preferred strength.

Makes about 4-5 servings as a flavorful side dish.

About Chef Vinita Jacinto

Vinita Chopra Jacinto has been involved in the food industry for over three decades. She has extensive experience in culinary education, hotel management and nonprofit services. Vinita has been a culinary educator in San Francisco for over a decade, teaching classes that focus around sustainable and health conscious cuisine.

She has worked at the Le Cordon Bleu School – California Culinary Academy for several years and was the Manager and Lead Instructor of CHEFS, a program dedicated to fighting homelessness through employment in the food services industry. Vinita graduated with her degree in Catering Technology and Applied Nutrition from The Institute of Hotel Management in Mumbai, India. Her areas of culinary focus include vegan and vegetarian cuisine, Indian regional cuisines, Ayurveda and Macrobiotic, Tea Cuisine, sustainable food and nutritional cooking. In addition to her love for all things food, Vinita is a certified Yoga instructor. She has a passion for tea, spices, local food movements, and incorporating old food wisdom into the new generation. “Passion with Compassion” is her food and teaching philosophy.

New to the blogosphere, Vinita posts recipes and culinary musings at spicewhisperer.wordpress.com.

African Nectar Quinoa

October 8th, 2012 by admin
African Nectar Quinoa is full of fall flavors.

Two weeks ago, Chef Vinita Jacinto began to open up our minds to the flavor possibilities of tea recipes. Her first dish, Earl Grey Rice Pudding, got a lot of attention and rightly so. It was simple to make and tremendously flavorful. This week she’s offering up another simple, compelling fall dish: African Nectar Quinoa.

Chef Jacinto introduces her latest recipe:

Chef Vinita Chopra Jacinto“Quinoa is an incredible addition to any pantry. It is very nutritious, versatile, and excellent for those trying to eat a more plant based diet. I love this salad because it is so easy, and you can create it to the flavor profile of your choice (see notes below). The African Nectar highlights the earthiness and nuttiness of the red quinoa.”
–Chef Vinita Jacinto

African Nectar Quinoa

African Nectar Quinoa

Ingredients:

  • Quinoa, rinsed and drained – 1 cup
  • Water – 2 cups
  • Organic African Nectar – 3 tea pouches
  • Large plum (diced) – 1
  • Olive oil – 2 tablespoons
  • Lime – 1
  • Salt and pepper to taste

Method:

  1. Place quinoa, water and tea bags in a large pot and bring to a boil.
  2. Reduce the heat and simmer about 14-16 minutes. Cover pot and let sit for about 5-7 minutes.
  3. Remove the tea bags and fluff the grain with a fork. Cool at least 15 minutes
  4. Add all the other ingredients and mix well.

Notes:

  • Can be served warm, room temperature, or slightly chilled.
  • You can use other oils, including walnut, flax, and grapeseed.
  • Instead of using plums, feel free to add apples, raisins, or any other seasonal salad additions.
  • Customize the flavor by adding various herbs.
  • Makes a great side dish.

Recipe makes 3- 4 servings

About Quinoa

Quinoa (pronounced: KEEN-wah) is a food that has been cultivated in the Andes since at least 3000 BCE. Millions of native inhabitants have revered it as sacred and referred to this staple food as the “mother grain.” But quinoa is the seed of the Chenopodium or Goosefoot plant and technically not a grain. It contains more high quality protein than any grain and is gluten free.

About Chef Vinita Jacinto

Vinita Chopra Jacinto has been involved in the food industry for over three decades. She has extensive experience in culinary education, hotel management and nonprofit services. Vinita has been a culinary educator in San Francisco for over a decade, teaching classes that focus around sustainable and health conscious cuisine.

She has worked at the Le Cordon Bleu School – California Culinary Academy for several years and was the Manager and Lead Instructor of CHEFS, a program dedicated to fighting homelessness through employment in the food services industry. Vinita graduated with her degree in Catering Technology and Applied Nutrition from The Institute of Hotel Management in Mumbai, India. Her areas of culinary focus include vegan and vegetarian cuisine, Indian regional cuisines, Ayurveda and Macrobiotic, Tea Cuisine, sustainable food and nutritional cooking. In addition to her love for all things food, Vinita is a certified Yoga instructor. She has a passion for tea, spices, local food movements, and incorporating old food wisdom into the new generation. “Passion with Compassion” is her food and teaching philosophy.

New to the blogosphere, Vinita posts recipes and culinary musings at spicewhisperer.wordpress.com.

Beyond Green Tea Ice Cream

September 12th, 2012 by admin
Earl Grey Rice Pudding is a sweet and creamy treat.

At Mighty Leaf, one of our favorite things is when an inspired chef incorporates the natural flavors of tea into a wonderful new dish. That sort of creativity expands our understanding of tea and its many tastes and aromas. And it gives us something exciting to add to our culinary repertoire–if only we can figure out how to make it!

That’s why we’re thrilled to announce a partnership with Chef Vinita Jacinto! Together we’ll publish a series of stunning tea-based recipes right here on our blog. Every two weeks, Chef Jacinto will share a new way to take one of your favorite Mighty Leaf teas and turn it into a new mealtime treat.

Here’s Chef Jacinto’s introduction to our first scrumptious recipe:

 

Chef Vinita Chopra Jacinto“Namaste tea fans,

I’m thrilled to be a part of this amazing community of tea, food, flavor and fun! No more thinking of tea as just a beverage. And definitely no more green tea ice cream! We are going to open our minds and our hearts to tea as a spice in our lives. It’s a healthier cooking option: big on health and big on flavor!

Join us on this amazing journey!!

The first recipe is a Tea Rice Pudding. We have used Earl Grey. The citrusy notes work really well and the depth of taste has been enhanced by using both the tea infusion and the powdered tea.”

Earl Grey Rice Pudding

Earl Grey Rice Pudding

Ingredients:

  • Basmati Rice – ¾ cups, rinsed and soaked in water
  • Low fat milk – 5-6 cups
  • Sugar – ¾-1 cup
  • 5 Organic Earl Grey tea pouches

Method:

  1. Let rice soak for a minimum of 30 minutes.
  2. Put rice, 5 cups of milk and 4 tea pouches in a pan and gently bring to a boil.
  3. Reduce heat and simmer for at least 30 minutes making sure you stir frequently. Now squeeze the tea pouches and take them out. There should be a distinct tea fragrance and a hint of color.
  4. Continue to cook the rice and milk, stirring often. If the mixture is too thick add more milk.
  5. Take the one remaining tea pouch and cut it open. Powder the tea leaves in a mortar and pestle or a coffee grinder.
  6. Check the rice pudding. It should be cooked down to a creamy consistency. Now add the sugar and cook some more.
  7. Here is the time when you customize it to your taste. Too thick? Add more milk and cook some more. Not sweet enough? Add more sugar to your liking.
  8. Add half of the powdered tea. Stir and taste. Want more Earl grey? Add all the tea powder. Stir and simmer a few minutes.
  9. Serve warm on a cold evening or chilled.
  10. Enjoy!!

Note:

  • you can add chopped nuts of choice
  • you can add golden raisins
  • you can use risotto rice {Arborio} and cook it risotto style
  • you can use dairy-free milk for a vegan version (almond milk, coconut milk)

Recipe makes 3- 4 servings

About Chef Vinita Jacinto

Vinita Chopra Jacinto has been involved in the food industry for over three decades. She has extensive experience in culinary education, hotel management and nonprofit services. Vinita has been a culinary educator in San Francisco for over a decade, teaching classes that focus around sustainable and health conscious cuisine.

She has worked at the Le Cordon Bleu School – California Culinary Academy for several years and was the Manager and Lead Instructor of CHEFS, a program dedicated to fighting homelessness through employment in the food services industry. Vinita graduated with her degree in Catering Technology and Applied Nutrition from The Institute of Hotel Management in Mumbai, India. Her areas of culinary focus include vegan and vegetarian cuisine, Indian regional cuisines, Ayurveda and Macrobiotic, Tea Cuisine, sustainable food and nutritional cooking. In addition to her love for all things food, Vinita is a certified Yoga instructor. She has a passion for tea, spices, local food movements, and incorporating old food wisdom into the new generation. “Passion with Compassion” is her food and teaching philosophy.

New to the blogosphere, Vinita posts recipes and culinary musings at spicewhisperer.wordpress.com.

Holiday Cooking with Tea

Annelies ZijderveldDecember 8th, 2009 by Annelies Zijderveld
Ginger Bread Cake

The holiday season can be a flurry of frenetic energy.  Family arrives from out of town and needs to be entertained and fed.  Parties begin filling the calendar with ink.  Spice up the table this holiday season with tea-infused recipes.  Chef Vinita Jacinto brings together tea with fall and winter ingredients to whet the appetite and not break the bank.  Try the Green Apple and Walnut Salad with Rainforest Maté dressing paired with your favorite stuffing recipe.  Enjoy the Bombay Chai Brined Turkey with your favorite cranberry sauce or chutney.  (more…)

A Tea Adventure at the Makaibari Tea Estate

Chef Vinita JacintoJune 18th, 2009 by Chef Vinita Jacinto
Tea in the mist

Hello tea lovers!  I am back from my trip to India and boy, what a trip it was!  While visiting my family, I planned a visit to Makaibari Tea Estate, which is situated in the Darjeeling hills of northeastern India.  Since 1859, Makaibari has produced noteworthy teas while conserving the rainforest in which it is located and reflecting the wonderful soul of the local community. (more…)

Memories of Fragrant Cups

Chef Vinita JacintoApril 6th, 2009 by Chef Vinita Jacinto
chai1

Since graduating from the Institute of Hotel Management, Culinary Arts & Applied Nutrition in Mumbai, India 27 years ago, I have nourished my life-long passion for food by serving as a culinary educator. I am currently a Chef Instructor of Principles of Contemporary Cuisine at California Culinary Academy in San Francisco where I have been a member of the faculty since 2005. While teaching hundreds of students how to develop healthy, delicious foods over the years, I have inevitably imparted upon them the tremendous cultural and culinary values of tea, which I hold so dear. (more…)