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 Falafel Balls with Kale Cashew Pesto

I recently had a yearning for some falafel after seeing them on the streets of Manhattan at every street fair imaginable… I thought I’d recipe test by creating a vegan falafel ball with a kale pesto dipping sauce.  I opted to add the Kale Cashew Pesto as a dipping sauce for an extra kick, you can also add in more cashews for a creamier texture.

Vegan Falafel Balls

Ingredients

  • 1 (16 oz. can) chickpeas, drained and rinsed
  • 1 large sweet onion, roughly chopped
  • 3 cloves garlic
  • 1/3 cup fresh parsley, roughly chopped
  • 1 Tbsp. lime zest
  • 2 Tbsp. lime juice
  • 1 ½ Tbsp. cumin seeds, toasted
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon chili powder
  • 1 tsp. water
  • 1 Tbsp. rice flour
  • 2 Tbsp. ground flax seeds

Directions

  1. Preheat oven to 400 degrees.
  2. In a small skillet over medium heat to toast cumin seeds.  Toast until golden brown, approximately 3 minutes.
  3. In a food processor combine chickpeas, onion, garlic, parsley, lemon zest, lemon juice, cumin, sea salt, white pepper and chili powder; pulse process until coarsely chopped. Add water, ground flax seeds and rice flour.  Using your hands, mold into golf-sized balls.
  4. Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.
  5. Remove from oven and serve warm with Kale Cashew Pesto (below).

Kale Cashew Pesto

Ingredients

  • 2 cups kale, steamed and roughly chopped
  • ¼ cup scallions, chopped
  • ½ cup cashews, toasted
  • 2 Tbsp. nutritional yeast
  • 1/4 cup rice milk
  • 2 cloves garlic, roasted
  • ½ teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder

Directions

  1. Place kale and scallions in food processor and pulse until chopped.
  2. Add cashews, nutritional yeast, rice milk and garlic, pulse again to combine.
  3. Slowly add sea salt, lemon juice, oil and chili powder.
  4. Continue pulsing until smooth.

Have you ever made falafel? If so, I’d love to hear your recipe…it’s such a fun, creative way to jazz up a classic recipe such as falafel and add in your own ‘kick’ of flavor.

Have a wonderful weekend, everyone!

In The News This Week:

Casava May Improve Gluten Free Bread

Fresh & Easy Goodness Products for Kids Launched

Tofu Goes Interactive in Education


Gluten-Free Olive Oil Grapefruit Cake

 

I know what your thinking…’Amie, you’re crazy for baking a cake when it was 98 degrees here in Manhattan all week’…But, I just had to … I had a yearnin’ for some bakin’ and when I get the yearnin’ … I make it happen. I took a nice stroll over to the newest Whole Foods Market on the Upper West Side (which is honestly my new home because I love it o’ so much, hehe) to purchase some fresh grapefruit, poppy seeds and an exceptionally pure olive oil.

I choose a few ruby red grapefruits that were incredibly tender and juicy…I simply couldn’t resist.  By the time I got back to my lil’ apartment, I had created a gluten-free masterpiece in my mind.  I leave you with my latest creation…the best cake I’ve made yet and let me tell you, this one will surely knock your socks off…

Ingredients

  • 3 large eggs
  • 2 cups stevia for baking
  • 1 cup olive oil
  • 1 ½ cups almond milk
  • 4 tablespoons fresh grapefruit
  • 1 tablespoon fresh grapefruit zest
  • 2 cups almond flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • Greek yogurt, for topping
  • Agave nectar, for topping

Directions

  1. Preheat oven to 350 degrees; spray a 9-10” round spring-form pan with non-stick baking spray and set aside.
  2. In a large mixing bowl, whisk eggs and sugar.
  3. Slowly add oil, almond milk, grapefruit juice and zest; mix well to combine.
  4. In a separate bowl, mix together almond flour, baking powder, cinnamon, chili powder, poppy seeds, baking soda and sea salt.
  5. Add the dry mixture to the wet mixture; mix well to combine.
  6. Transfer batter into a 9-10” round greased pan.
  7. Bake for 40-45 minutes.
  8. Remove from oven and set aside to cool for 20 minutes.  Gently remove the cake, place onto a platter to cool completely.  Serve with a dollop of Greek yogurt and a drizzle of agave nectar.
  9. Enjoy!