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?

Baked Eggplant Medley

I’m a sucker for eggplant.  Yes, it’s a nightshade veggie but I just love the sweet, soft taste of a freshly baked eggplant.  There’s something about that rich purple skin and those succulent seeds…it almost resembles a creamy texture when baked.

What’s not to love, right? A perfect dish for a chilly, winter night when your body’s yearning for a bit of warmth and ‘healthy’ comfort food.  Why not toss the idea of the heavy, rich comfort foods and create a dish that you feel good about eating and is fun n’ quick to whip up.

My Grandfather and father got me hooked on the ol’ eggplant when I was a kid and I haven’t turned my back since.

But, these days, my body enjoys a freshly baked eggplant and veggie dish instead of the heavy eggplant Parmesan that we made growing up.  My baked eggplant is gluten-free n’ dairy-free, delicious and farm-to-table fresh.

No need for processed bread crumbs.

No need for processed cheese.

Just a lil’ trip to the ol’ farmers market and you’re all set.

Trust me on this one; you won’t miss the ol’ version of eggplant parm.

The combination of chia seeds and flax seeds, both finely ground, make this meal hearty and satisfying.

If you’re going to add in a healthy fat, why not toss in these seeds or a bit of avocado instead of layering on heavy cheese and sauces?

I surely don’t miss the old eggplant parm.

Because this is new; it fits me and my lifestyle and is easy for my stomach to digest.

And that’s what life’s all about right?

Feeling good and feeling good about what we put into our bodies.

So, why not whip up this fresh veggie medley dish tnitey?

I create this dish every once n’ awhile with a few of my other favorite veggies and herbs.

This time around…it was all about the tomatoes, sweet onion, fresh parsley, turmeric, freshly ground white pepper, sea salt, dulse flakes, fresh tomato sauce n’ a sprinkle of both ground chia seeds and ground flax seeds.

And every time, I simply just can’t resist.

Can you?

Baked Eggplant

Ingredients

  • 1 large eggplant,
  • 2 large Roma tomatoes, sliced
  • 1/4 cup fresh tomato sauce
  • 4 cloves garlic, minced
  • 1 large red onion, sliced
  • 2 scallions, sliced
  • 1/4 tsp. turmeric
  • Pinch sea salt and freshly ground white pepper
  • 1/2 tsp. chili powder
  • 1 tsp. dulse flakes (sea vegetable)
  • 2 Tbsp. ground chia seeds
  • 2 Tbsp. ground flax seeds
  • 1/4 cup fresh curly parsley, roughly chopped
  • Topping: Additional fresh tomato sauce

Directions

  1. Preheat oven to 350 degrees F.  Prepare a 9 x 9 baking dish with nonstick cooking spray.
  2. Slice eggplant into disk-like shapes approximately 1/4″ thick.
  3. Layer eggplant into the bottom of the baking dish; top with tomatoes, onion, scallions, tomato sauce and garlic.  Sprinkle with turmeric, sea salt, pepper, chili powder, dulse flakes, chia seeds and flax seeds. Place into the oven.
  4. Bake for 25-30 minutes or until vegetables are soft and tender.
  5. Remove from oven; garnish with parsley.
  6. Serve warm with additional tomato sauce.
  7. Enjoy!

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.

Almond Flour Pesto Fig Pancakes

Fig Pesto in a pancake?

Yes.

And to top it off, it’s not just any ol’ pesto. ..it’s a delicious combination of fig and Gorgonzola in a fabulous flavored pesto created by Pestos With Panache, which is an amazing brand of delicious pesto’s made with incredible ingredients such as dark chocolate, ancho chile, pumpkin, blueberry, strawberry and much more.

So, what did I do with this fine pesto?

Well, with this brutal Artic chill in the air, there’s nothing cozier than waking up from under my warm covers, slipin’ on my fuzzy slippers and waking up to a warm plate of pancakes…with a fig n’ pesto spin.

And, as always gluten-free.

Of course.

So, go ahead. Curl up in your fuzzy slippers and maybe even stay in bed an extra lil’ bit.  Get cozy, get comfy, get ready for a delicious breakfast and a fabulous morning.

Brew a cup of hot tea.

Turn on a bit o’ holiday music.

Jingle around your kitchen.

Smile.

Because Santa is coming…

And whip up some pesto pancakes.

I assure you…these babies will start your day on the right foot.

One bite at a time.

Mmmmmm.

Enjoy!

Keep warm and enjoy your weekend, foodies!

Almond Flour Pesto Pancakes

Ingredients

  • Fabulous Fig and Gorgonzola Pesto
  • 1 cup almond flour
  • 2 Tbsp Stevia for Baking
  • 2 Tbsp. baking powder
  • 1/6 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. chili powder
  • 1 cup almond milk
  • 2 Tbsp. oil
  • Topping: Agave Nectar
  • Topping: Fresh Fruit

Directions

  1. In a large bowl, combine all ingredients; mix well until combined.
  2. Spray a large pan with nonstick cooking spray; set over medium heat.  Let pan warm for 2 minutes over flame.
  3. When the pan is hot and ready for the batter, spoon the pancake mixture onto the hot surface.
  4. Cook for 2-3 minutes, then gently flip using a spatula.  Pancakes will be cooked when golden brown and bubbles form in the middle.
  5. Repeat with remaining batter.
  6. Serve with a drizzle of agave nectar and fresh fruit.
  7. Enjoy!

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!