Poached Green Tea Tarragon Chicken

End result.

Well, I just couldn’t help myself… Doesn’t this look incredible? I was inspired to create this dish last week when I was making my  morning cup of green tea and sprinkling of turmeric and tarragon on my breakfast eggs.  I thought, hmmm, ‘This tastes pretty good’…

And the rest is history.

A quick peak in the fridge fora some lonely chicken breasts and a light bulb went off in my head.

So, let’s start from the beginning.

I combined the chicken breasts with fresh green tea leaves with turmeric, tarragon and water in a pot over medium heat.

And let it simmer, covered for awhile, then reduce heat and keep it cookin’ for a soft, tender chicken.

Still cookin’…

Then, drained the excess water and was left with a beautiful array of tender chicken and blossomed green tea leaves.

I served this chicken dish with Gluten-Free Girl’s amazing Wild Rice Salad, which is one of my favorites.  A perfect side dish to compliment some tasty chicken.

Don’t ya think?

Poached Green Tea Tarragon Chicken

Serves 4

Ingredients

  • 4 chicken breasts
  • 1 cup green tea leaves, dried
  • 4 cups water
  • 2 Tbsp. ground turmeric
  • 2 tsp. tarragon
  • Pinch of sea salt and freshly ground white pepper

Directions

  1. In a medium sized pot, combine all ingredients over medium-heat.  Cover and cook for 10 minutes.
  2. Reduce to a simmer; cook for another 25 minutes or until chicken is tender and fully cooked.
  3. Drain liquid.  Discard excess green tea leaves.
  4. Transfer to a serving plate.  Serve warm.
  5. Enjoy!

Cooking with tea is one of my favorite ways to create a unique taste to any dish from rice to tofu and chicken to stews…not only does this green tea create an incredible aroma and delicious taste, it’s full of antioxidants.

So, put down that cup of tea and pour those leaves into your favorite dish.

It may just surprise you.

Have you ever cooked with tea?

Gluten Free n’ Vegan Applebutter Cornbread

There’s nothing quite like a homemade corn bread when there’s a chill in the air. Especially when you’re snowed in with 30 inches of a winter wonderland outside your window…

So, I thought, why not strike up the oven and create a delicious homemade corn bread with a gluten free n’ vegan spin and a touch of sweet n’ savory in each bite.

Sweetness from the amazing Musselman’s Apple Butter…pure bliss to my taste buds.  If you haven’t tasted their apple butter, I surely suggest you run on out and dip that spoon into the jar for an out-of-this-world experience. I usually spread it atop toast, muffins and grilled veggies, but today I thought, why not toss it into my cornbread for an extra sweet kick.

We were creating a homemade chili and my little brain got to thinking…how about a bit of corn bread to serve hot with our bowls of hearty chili.

And I did just that. Hot chili n’ hot cornbread.

There’s a first time for everything and this surely was a baking experiment…

Success at its best.

I kid you not.

You truly must try a bite.

Gluten Free n’ Vegan Cornbread

Ingredients

  • 3 Tbsp. Earth Balance Vegan Buttery Sticks
  • 1 1/3 cup cornmeal
  • 1/3 cup gluten free flour
  • 1/4 cup almond flour
  • 3 Tbsp. Musselman’s Apple Butter
  • 1 tsp. baking powder
  • 1 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/2 cup stevia for baking
  • Egg substitute for 1 large egg
  • 1 cup almond milk
  • 1/4 tsp. paprika
  • 1/4 tsp. sesame seeds, plus more for topping
  • 1/4 tsp. anise seeds, plus more for topping

Directions

  • Preheat oven to 400 degrees F.
  • Place the butter into a cast iron skillet.  Transfer to the hot oven until melted.
  • In a large bowl, combine all ingredients; mix well to combine.
  • Remove hot skillet from the oven; transfer batter into the skillet.  Sprinkle with additional sesame seeds and anise seeds.
  • Place into the oven for 25-30 minutes or until golden brown.
  • Serve warm.
  • Enjoy!

Have you ever made cornbread from scratch? If so, I’d love to hear your recipe.

I also wanted to share with all of you a Winter Retreat filled with yoga, private chefs and skiing at Good Commons up in Vermont. 

Click here for information on the Winter Retreat at Good Commons and be sure to give my name, Amie Valpone as your referral when booking!

Vegan Sweet Pea Kombucha Puree

Trying to decide what to serve tnite for your New Year’s Eve dinner party?

How about something that can be used as an appetizer dip with veggies, a topping on baked fish and even added to dessert recipes for a hint of natural sweetness and a kick of kombucha.

Have you ever heard of a kombucha puree?

Me neither.

That’s why I decided to get a lil’ creative this morning in my kitchen and whip up an incredibly delicious and versatile puree that I’m going to be using in my breakfast oats, my morning salad and my evening Greek yogurt parfait with fresh fruit.

Why not, right?

Go, ahead. Whip this baby up.

I assure you, your New Year’s guests will be beggin’ for the recipe.

You can serve with tortilla chips, hummus, guacamole and vegan cheese with crackers.

Happy New Year!

Sweet Pea Kombucha Puree

Ingredients

  • 2 Tbsp. fresh lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1 medium sweet onion, finely chopped
  • 1 scallion, finely chopped
  • 2 cups frozen peas
  • 1/3 cup kombucha
  • 2 garlic cloves, minced
  • 1/4 tsp. coriander
  • 1/8 tsp. curry powder
  • 10 cashews
  • Pinch of sea salt and freshly ground white pepper

Directions

  1. In a large skillet over medium heat, combine lemon zest, juice, onion, scallions, peas, kombucha, garlic, coriander and curry powder; cook for 5 minutes.  Add cashews, sea salt and pepper.  Bring to a simmer; cook for another 5 minutes.
  2. Remove from heat and transfer mixture to a blender.  Process in batches until smooth.
  3. Serve atop salads or sandwiches.
  4. Enjoy!

And, be sure to check out my new article, “Amie lives Gluten and Dairy Free” written for the wonderful, Jayne at Allergies-R-Us.

Nori Sweet Potato Collard Wraps

Yes, I went to the market this weekend…

Three Times.

No, I wasn’t bored.

I was just excited.

And I purchased lots of Collard Greens.

I repeat, lots of Collard Greens.

So, I took one look at the four beauteous bunches of collards in my kitchen on Sunday night and thought about what to do.

Nori and Collards.

Yes.

I created a vision in my mind.

Why not wrap it up?

And I did just that.

Enjoy…

Nori Sweet Potato Collard Wraps

Serves 4

Ingredients

Directions

  1. On a flat surface lay out blanched collard greens; blot to dry with a paper towel.
  2. Top each collard leaf with a nori sheet, spread Nutzo nut butter atop each nori sheet, followed by sweet potatoes, zucchini, carrots, a dollop of Greek yogurt, pinch of lime zest, a squirt of lime juice, balsamic vinegar, salsa, ground flax seeds, sea salt and pepper.
  3. Fold and roll up like a burrito.
  4. Serve at room temperature with additional salsa.
  5. Enjoy!

It’s Giveaway Time…

I’m excited to announce a new Gluten Free product that I’ve recently encountered, The Gluten Free Bar. The folks over at Gluten Free Bar were kind enough to offer 2 of my readers each a free pack of Gluten Free Bars.

To Enter My Gluten-Free Bar Giveaway:

  • Leave me a comment on this post telling me which flavor bar you’d like to try
  • Tweet about this giveaway and tell me that you did
  • Post this giveaway on your website and tell me that you did
  • Post this giveaway on your facebook page and tell me that you did

Good Luck!

And, now for some fun other lil’ tidbits…

And for those of you yearnin’ to spice up your plate, check out the new iSPICE app for both your iPhone and iPad, which teaches you about different spices, herbs and seasonings via videos recipes and where to purchase.

And, if you live in or around Manhattan, be sure to check out Well & Good’s:

New York City Wellness Trends to Look for in 2011

This is an adorable calendar of food headlines from the satricial publication, The Onion, which makes a cute lil’ stocking stuffer for the foodie in your life.

Chicken of The Sea Mermaid Recipes

I am honored to have two of my holiday recipes chosen

by the Chicken of the Sea ‘Mermaid’

to be presented in the Mermaid Memo on the Chicken of the Sea website and holiday newsletter.

I created these dishes with my favorite Chicken of the Sea products…

Salmon and Crab…

Ask anyone and they’ll tell you that I’m a walkin’ Chicken of the Sea brand ambassador…

I enjoy their salmon everyday for lunch and often switch it up for a bit of crab or tuna.  Since Chicken of the Sea products are gluten-free and dairy-free it’s a play-ground of fun for me…

So, I thought…why not test out my favorite products and recipe test for my holiday inspired dishes…

And, two of these dishes were chosen by the Mermaid to be featured at Chicken of the Sea

I hope you enjoy them.

Bon Apetit!

Asparagus Crab Salad with Almond Mayonnaise

Ingredients

·         2 lbs. asparagus, cut into 1 inch pieces
·         1 cup Chicken of The Sea Premium Crab Meat
·         ¼ cup red onion, chopped
·         2 cups escarole leaves
·         1 cup watercress
·         1/3 tsp. crushed red pepper

Directions

In a large bowl, toss asparagus with Chicken of The Sea Premium Crab Meat, onion, escarole, watercress and crushed red pepper.  Gently toss with almond mayonnaise (recipe below).

Almond Mayonnaise

Ingredients

·         1/3 cup red wine vinegar
·         1 tablespoon honey
·         ¼ cup olive oil
·         1/3 cup cashews
·         1 Tbsp. fresh parsley
·         1/8 tsp. sea salt

Directions

  1. In a blender, combine vinegar and honey on high until well combined
  2. Slowly add olive oil and cashews.
  3. Add sea salt; blend until soft and creamy.

Pomegranate, Salmon and Cranberry Pasta

Ingredients

·         1 lb. penne pasta
·         ½ cup fresh cranberries
·         2 cups water
·         2 Tbsp. honey
·         5 fresh radish, thinly sliced
·         2 Tbsp. fresh oregano leaves, finely chopped
·         1 medium sweet onion, sliced
·         1 can Chicken of The Sea canned salmon
·         2 Tbsp. olive oil
·         2 garlic cloves, minced
·         2 Tbsp. Dijon mustard
·         1 Tbsp. coconut flakes
·         1 teaspoon fresh ginger
·         Sea salt and freshly ground black pepper, to taste

Directions

  1. In a large pot of boiling salted water, cook penne until it is al dente. Drain the pasta and rinse under cold water.  Set aside.
  2. Meanwhile, in a saucepan cook cranberries in water.  Add honey and bring to a boil; cook for 25 minutes. Drain and set aside.
  3. In a large bowl, combine pasta, cranberries, radish, oregano, onion and Chicken of the Sea Salmon.
  4. In a food processor or blender, combine olive oil, garlic, Dijon, coconut flakes and ginger.  Puree until smooth.
  5. Pour dressing over pasta; gently toss to combine.  Add sea salt and pepper, to taste.

Have you tasted Chicken of the Sea products?

If so, I’d love to hear how you use them in your meals and snacks…

And, just in time for the holidays, Element Bars is offering a 20% off holiday discount!

Enjoy!

Jasmine Green Tea Shrimp and Tillen Farms Giveaway

I was so excited to create this delicious dish, not only because I love cooking with tea, but I used a new fabulous ingredient for this recipe, ghee.  I have entered the Pure Indian Foods Ghee Recipe Contest and thought this would be a delicious dish to incorporate delicious flavors of tea and ghee in a savory shrimp dish that is perfect for a lunch atop your salad or a dinner atop steamed wild rice.

Jasmine Green Tea Shrimp

Ingredients

  • 2 quarts water
  • 1 ounce jasmine green loose tea leaves
  • 1 lbs. large shrimp, peeled and devined
  • 2 Tbsp. Pure Indian Foods Ghee
  • 2 cloves garlic, minced
  • 1 ounce fresh ginger, thinly sliced
  • 1/4 cup fresh basil, finely chopped
  • 1 lb. fresh Rainbow Swiss chard, roughly chopped
  • 1 lb. fresh kale, roughly chopped
  • Sea salt and pepper, to taste
  • 1 Tbsp. black sesame seeds
  • 2 Tbsp. white balsamic vinegar

Directions

  1. In a large stockpot, bring water to a boil.  Add tea and shrimp; cook for 4 minutes or until shrimp are opague.
  2. Remove from heat; set aside to cool.
  3. In a skillet over medium heat, add Pure Indian Foods Ghee, garlic, ginger and basil.  Cook for 1 minute; add Swiss Chard and kale; cook for 3 minutes.
  4. Remove from heat; transfer to a serving dish.  Serve shrimp atop greens, sprinkle with sesame seeds and a drizzle of white balsamic vinegar.
  5. Enjoy!

And now for my Tillen Farms VIP Kit Giveaway.

I am so excited to announce this giveaway as I have had the pleasure of working with this amazing company, whose products are out-of-this-world incredible and deliciously perfect for the palate.

Their products range from a rainbow of white asparagus, green beens, carrots, cherries and green asparagus…some with a hint of natural sweetness and others with a true kick.

To Enter:

Leave a comment on this post telling me which Tillen Farms product you’d like to try.  I am in love with the Tillen Farms products; they are fresh, crisp and delicious.  I’ve noted them on my ‘Favorites’ Page because they truly are the only brand of pickled vegetables that I purchase because of their fresh, crisp taste.  Believe me, they are far from the odinary pickled vegetable…My favorite is the white asparagus…so delicious.

I will be picking a winner on Thursday, December the 2nd at 5PM EST.

Good Luck!

Also, I wanted to tell all of you about this Winter Expedition hosted by Good Commons

This sounds like a dream boat to me…a lil’ skiing, private chef, massage, yoga…

Paradise on the East Coast?

I think so…

My ‘POM Wonderful’ Dinner Party

Well, let’s just say it all started with a lil email stating, “You are one of 100 bloggies to host a POM Wonderful Dinner Party“… WOW! Was my first reaction, I sent in my proposal to POM Wonderful with some fun POMMY ideas for foodie fun and I was chosen…

Okay, Thought 1:

I live in Manhattan.

Blank Stare…

Yes, I live in a shoe box.

Well, maybe a pin-hole.

A belly button?

Okay, you get the point.

I am Carrie Bradshaw (heehe, All you Sex n’ the City fans) …

Instead, I write about food…

And I love it.

L-O-V-E, LOVE it.

So, I put on my thinking cap and pondered.

Thought 2: Who shall attend?

Thought 3: What will I cook?  And bake?

Thought 4: Settle down, Amie. You have 2 huge cases of fresh pomegranates at your front door and the FedEx guy thinks you’re nuts!

Thought 4: Stop with the thoughts and Get to Work!

Thought 5: Final Thought….Let’s make it a Gluten-Free POM Party…

‘T’was the night before my POM Party, and all I could think about was the decor, the dishes, the entrees, the desserts and o’ what fun I had developing gluten-free POM recipes using POM Wonderful and the two large crates of pomegranates inside my tiny abode.  There I was…in my ‘lil apt…with the Kitchen Aid mixer buzzin’, the stove heatin’ and my fridge about to burst open with fresh produce and pomegranates!

Then, after a deep breathe, lots of planning and lots of fun…I was ready…

Welcome to my POM Dinner Party.

The dinner was held on November the 12th…a fine Friday evening here in the Upper East side of Manhattan.  My Gluten-Free ‘POM’ dinner party was inspired by a Fall Harvest theme in an intimate setting…

Picture eight Manhattanites, nestled into my cozy Manhattan apartment perched onto eight large maroon colored pillows on hardwood floors with a beautiful display of my homemade POM inspired dinner menu. I cooked and baked everything from scratch using POM Wonderful products in every dish and beverage throughout the evening. My menu consisted of POM infused Pecan Crackers served with POM Conserve for appetizers.  Roasted Turkey, Mashed Sweet Potatoes with Pomegranate Arils, POM n’ Macadamia Stuffed Squash, POM infused Crispy Parsnip n’ Apple Fries with POM infused Sweet Pea n’ Asparagus Guacamole for the main course. And, for dessert, POM Truffles and Gluten Free Red Velvet Pistachio Coconut Muffins, which are both infused with POM.   The beverages for the evening were POM spritzers, hot apple cider infused with POM and hot POM tea in cute little maroon mugs. Each guest was given a bottle of POM Wonderful and a fresh pomegranate in an adorable POM Wonderful gift bag.

The ‘table’ for this meal was Manhattan-style… well, it’s Manhattan-style for me… I laid a beautiful cream linen tablecloth on the floor surrounded by the eight large POM-colored pillows, which were used as seats for my guests, four maroon colored candles burned during the dinner and soft jazz music played in the background.

The POM Dinner Party event started off with each of my guests and I opening a bottle of POM and using it to create every dish and beverage. Each guest was in charge of their own bottle and was instructed to finish it by the end of the evening throughout the cooking and baking in each of their dishes and beverages.  Before we dug into our POM dinner, each guest and myself sat around the table with our own fresh pomegranates in our hands. We went around the ‘table’ and spoke about ways in which we use pomegranates in our everyday lives to add these powerful antioxidants into each meal, snack and beverage! With these unique and fun-filled POM foodie ideas, we elaborated on my ‘Menu’ and by the end of the evening all eight POM Wonderful bottles and all eight pomegranates (plus many more for snackin’ on and tossin’ extra into recipes) were incorporated into our Fall Harvest Feast.

I then broke out my famous ‘How to Open a Pomegranate’ presentation…with a POM Wonderful and a pomegranate in each of our hands…we got to work.  “Okay everyone…aprons on because this is gunna get messy,” I shouted…

Then turned up the jazz music and got to work.

  1. Using a sharp paring knife, gently slice off the crown of the pomegranate.
  2. Place on a flat surface, cut side up and score the skin at each of the sections on the fruit.
  3. Gently open each section and using your fingers, loosen the inside seeds, also known as ‘arils’ into a bowl.  Discard the body of the pomegranate and focus on the arils.
  4. Transfer arils to a mesh strainer and rinse with cool water.
  5. Place onto a paper towel to dry and they’re ready to use in any dish!
  6. Enjoy!

I am honored to share this incredible POM infused evening on The Healthy Apple, where I preach about fresh farm-to-table clean, natural gluten-free food and lifestyles, which is exactly what this dinner party emulated to my guests. This evening was about my effort with eating clean and adding an integral health component with POM infused dishes and beverages.   I am incredibly passionate for the POM Wonderful brand as it truly is a brand that I believe in and love so much. All of the POM products are healthy, clean and delicious, which is what The Healthy Apple encompasses and which is my message to my family, friends, colleagues, readers and the online community.

My energy and passion portrayed POM in a beautiful light and created a unique look on the classic POM beverage…with a Gluten-Free twist, I created a fun, intimate spin on a classic dinner party in Manhattan!

I’m sure you’re all yearnin’ for these delicious POM Gluten-Free recipes mentioned above…so, here is a sneak peak at the POM appetizers that were served.

POM Conserve served with Gluten-Free POM Pecan Crackers

POM Conserve

Ingredients

  • 16 oz. POM Wonderful
  • 4 lbs. fresh pomegranates, roughly chopped
  • 2 Tbsp. agave nectar
  • 1/2 cup crystallized ginger

Directions

  1. In a saucepan, bring POM Wonderful to a boil over medium heat.  Add pomegranates and agave nectar; cook for 20 minutes.  Stir often.  Add ginger, cook for another 20 minutes.
  2. Remove from heat; set aside to cool; mixture will thicken when cooled.
  3. Serve with POM crackers.

Gluten-Free POM Pecan Crackers

Ingredients

  • 2 cups almond flour
  • 1 tsp. sea salt
  • 1/2 cup pecans, roasted and chopped
  • 1 large egg
  • 2 Tbsp. POM Wonderful
  • 1 Tbsp. olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients; mix until combined.
  3. Prepare a large nonstick baking sheet with parchment paper.
  4. Place dough in the center of the sheet.  Roll dough with a rolling pin until it is 1/2 inch thick and is covering the baking sheet.
  5. Using a sharp knife, slice the dough into 3 inch rectangles.
  6. Bake for 8-10 minutes or until golden brown.
  7. Serve with POM Conserve.
  8. Enjoy!

How do you ‘POM’?