Extra-Special Chili

 

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Extra-Special Chili

Course Main Course
Keyword Chili, Cocoa, Coffee

Ingredients

Instructions

  1. Use your regular recipe for the chili base. As you near the end of cooking your chili, add any of the products with either the suggested serving sizes, or be creative and adapt to how much chili you are making and what you like.

Recipe Notes

Amount to add:

  • 10 – 12 people = about 1 to 2 heaping tablespoons
  • 15 – 20 people = about 3 to 4 heaping tablespoons
  • 25 – 30 people = about 5 or so heaping tablespoons, depending on your taste

From Phil Berry, Equal Exchange Customer Service Representative.

Fair Trade Pot Roast

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Fair Trade Pot Roast

Course Main Course
Keyword Coffee

Ingredients

  • 3– 4 lb chuck, bottom, or rump roast
  • 4 cups cut up vegetables
  • 1 package cooking bag and season mix
  • 1/3 cup brewed Equal Exchange Organic Coffee
  • 1/3 cup water
  • 1/2 can mushroom soup optional

Instructions

  1. Arrange cooking bag in 13×9 baking pan. Place roast and vegetables in bag. Combine seasoning mix with coffee/water mixture and pour over roast and vegetables. Close bag loosely and secure with nylon tie provided in package. Cut 4 small holes in top of bag to allow steam to escape. Do not allow bag to touch top or sides of oven as bag will expand during cooking.
  2. Bake for 1 1/2 hours then remove from oven and let stand for 5 minutes. Cut open bag. Serve roast and vegetables with pan juices or mix 1/4 cup brewed coffee and 1/2 can mushroom soup with juices to make gravy.

Recipe Notes

From Mariann Malone of First Presbyterian Church in Wasilla, Alaska

Chocolate Covered Frozen Bananas

Frozen banana covered in chocolate and nuts
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Chocolate Covered Frozen Bananas

Course Dessert
Keyword Bananas, Chocolate
Servings 4 servings

Ingredients

  • 4 Equal Exchange bananas ripe but not brown, bottoms trimmed but unpeeled
  • 6 ounces Equal Exchange Organic Dark Chocolate broken up (choose your favorite bar)
  • 1/4 cup cream or vegan option= 1 tablespoon coconut oil
  • 1/2 cup chopped topping of your choice nuts, candied ginger, crushed cookies, coconut, etc.

Instructions

  1. Peel bananas. Pierce each banana lengthwise with a wooden skewer freeze for at least 15 minutes, or wrap tightly in plastic or foil and freeze for up to a week.
  2. Melt the chocolate in a double boiler (or self made double boiler), a small saucepan over very low heat, or the microwave. Whisk in the cream or coconut oil and transfer the chocolate mixture to a shallow bowl. If you're using nuts, put them on a plate next to the melted chocolate.
  3. Peel the plastic / foil off bananas, dip them first in the chocolate covering the banana completely, let the chocolate drip off and cool slightly then sprinkle with toppings. Wait a few minutes and then place bananas on a piece of parchment paper in the freezer. Repeat with all of the bananas. The chocolate will cool quickly, so if necessary, reheat chocolate.
  4. Freeze bananas for 30 minutes or until chocolate is hard. You can put them in a wax- paper-lined airtight container and freeze them for longer.

Banana chocolate pieces modification:

  1. Peel bananas, cut into 1-2 inch chunks. Follow steps 2-4, but leave pieces on wax paper in freezer until chocolate is hard, then store in an airtight container.

Red and Black Iced Tea

Red and black iced tea with striped straws
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Red and Black Iced Tea

Course Drinks
Keyword Tea
Servings 6 servings

Ingredients

Instructions

  1. Boil water, remove from heat source, let tea steep in the water for 5-7 minutes, then remove bags. Let the tea water sit at room temperature to cool. Then pour over ice in glasses and serve! (Makes 6 Servings)

Recipe Notes

*Tea/water ratio: Use 1 bag of tea for every 6 oz, for regular strength (but you can always brew 1.5 strength to account for ice meltage).

Glowing Chocolate Granita

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Glowing Chocolate Granita

Course Dessert
Keyword Cocoa

Ingredients

Instructions

  1. Place water, cocoa, sugar, and vanilla extract into a pot on the stove. Heat and stir until all is dissolved. Let cool, then pour into a flat, freezable dish or pan. Freeze, stirring with a fork every 20-30 minutes, until fully frozen and broken into distinct crystals. Serve right away – enjoy with friends!

Moroccan Mint Iced Tea

Iced tea with mint leaves
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Moroccan Mint Iced Tea

Course Drinks
Keyword Tea

Ingredients

Instructions

  1. Pour sugar into a glass and place tea bags in the glass so that they are at the bottom. Pour just enough hot water to cover the tea bags. While steeping, gently stir the sugar to dissolve in the water. Take out the tea bags after no more than 1 1/2 minutes, then add ice to fill the glass. Pour in cold water, stir, and enjoy! Makes one serving.
  2. Optional: Garnish with fresh mint leaves.

Lemon-Peppermint Popsicles

Popsicles
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Lemon-Peppermint Popsicles

Course Dessert
Keyword Tea

Ingredients

Instructions

  1. Add 3 tsp. sugar to one cup of hot water, then steep one bag of Organic Peppermint Tea in hot water for 40 seconds. After cooled off, add the juice of one- half of a lemon (tip: to get more juice out, firmly roll it around on a table before cutting it). Stir. Pour into popsicle molds, freeze.

Vanilla Rooibos Creamsicles

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Vanilla Rooibos Creamsicles

Course Dessert
Keyword Tea

Ingredients

Instructions

  1. Add 3 Tbsp sugar to 1 cup boiling water, stir. Take off heat. Steep three Organic Vanilla Rooibos Tea bags for 5-7 minutes. Add 1/2 cup of half-and-half, stir. Let cool. Pour into popsicle molds, freeze.

Peaches and Green Tea Smoothie

Peaches and Green Tea Smoothie
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Peaches and Green Tea Smoothie

Course Breakfast, Dessert, Drinks
Keyword Tea
Servings 1 smoothie

Ingredients

Instructions

  1. Brew tea in water, then freeze tea in ice cube trays. Blend together tea ice cubes, peach and ice cream or yogurt until frothy.

Fair Trade Truffles

Fair Trade Truffles
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Fair Trade Truffles

Course Dessert
Keyword Chocolate

Ingredients

Some suggested toppings:

Instructions

  1. Melt the chocolate in a double boiler. While it is melting, heat the cream in a separate pot. Pour the cream into a bowl and slowly whisk in the chocolate. Refrigerate until firm.
  2. Remove from fridge. Using a small scoop, like a melon baller or small ice cream scoop, scoop small amounts of the ganache onto wax or parchment paper-lined baking sheets. Chill for 5 – 10 minutes. (Refrigerating a second time will make it easier to handle.) Once chilled, roll each of the scoops between your hands to form small balls. Roll the balls in toppings of your choice.

Recipe Notes

Party tip: set up a "make your own truffles" bar! Make the truffles in advance, then provide guests with a selection of toppings and allow them to create their own chocolate confections. This is perfect for cocktail parties or served as dessert following a sit-down dinner.