Green Tea Jam

Well, you were probably expecting a holiday cookie recipe from me today, but I decided to save that … for a few more days…

I’m sure all of you will be busy baking holiday cookies this weekend…with your aprons on, your oven fired up, the good ol’ Kitchen Aid mixer churnin’ away and the sweet scents of nutmeg, all-spice and gingerbread lurking throughout your home…

So, instead of a holiday cookie, I decided to create a lil’ somethin’ that you can enjoy when you take a breather from the bakin’ this weekend…

So, go ahead. Sit back. Relax.

Bake some holiday cookies, dance in your kitchen to holiday jingles like nobody’s watchin’…toss on a Santa hat, deck the tree and hang that mistle toe.

Get into the season spirit.  ‘Fa-la-la-la-la’ …

And then escape with this divine recipe.

I present to you, my delicate n’ delicious Green Tea Jam.

Perfect served with any dish from hot oatmeal or toast in the morning, to salads and sandwiches for lunch or served as a condiment and glaze with poultry or fish.

Whichever way you choose to enjoy it.  Be sure to savor each bite.

“Green Tea in a Jam”, you say?

Yes, and I assure you … it’s much better than “Green Eggs n’ Ham”.

Sam I am. Hehehe…

Green Tea Jam

Ingredients

  • 2 tsp. brewed green tea
  • 16 oz. water
  • 2 lbs. fresh nectarines, peeled, pitted and roughly chopped
  • 2 lbs. fresh peaches, peeled, pitted and roughly chopped
  • 1/4 cup Lundberg Farms Brown Rice Syrup
  • 1/3 cup crystallized ginger

Directions

  1. Steep tea in boiling water for 3-5 minutes. Drain and place into a heavy saucepan with all ingredients except ginger.  Bring to a boil, then reduce heat and cook for 20 minutes.
  2. Add ginger.  Cook for another 20 minutes.  Remove from heat; set aside to cool.  Mixture will thicken when cooled.
  3. Enjoy!

And, just in time for the holidays, My Shop is offering a free shipping upgrade.  All eligible products are marked with the Blue Delivery Truck Icon noted below.

Here are a few ideas for Christmas Gifts that I thought you may enjoy for the ‘foodie’ on your list

These are some of my favorites!

Himalayan Salt Plate

VitaMix

John Boos Cherry Reversable Cutting Board

Yogitoes Yoga Mat Cover

OXO Mandoline Slicer

KitchenAid Food Processor

Ever order received before December 21st is guaranteed for delivery before Christmas!

Happy Holiday Shopping!

And, one last lil’ tidbit…here are a few foodie-fun websites worth your visiting and perusing…

Enjoy…

FoodDigger

Foodies Like Us (For Denver and Arizona folks)

Parties That Cook

And, Last But Surely Not Least…

In The News This Week…

2011 Menu Trends

New Guidelines Diagnose Food Allergies

The 10 Biggest Food Stories of 2010

Green Products Still Sell

Food Recalls Become Forgotten

Holistic Health Awareness to Lead 2011 Food Trends

Parent’s May Not Have Influence on Childrens Eating Habits

Re-Building the Food Pyramid

Experts Shun Fat-Free Diets

 

Advertisements

The Great Gluten Free Recipe Contest

I was recently contacted by Amy’s Organic and Lundberg Farms, who are hosting a unique recipe contest.  Both Amy’s and Lundberg are dedicated to serving the gluten free community and invited me to share how I use their tasty products.  Here is my delicious Gluten-Free, Dairy-Free, Soy-Free, Nut-Free and Vegetarian Recipe.

I hope you’re hungry, because it’s delish!


Sweet Potato, Rainbow Chard and White Bean Pasta

Serves 4

Total Time: 25 minutes

Ingredients

  • 12 ounces Lundberg Brown Rice Penne Pasta
  • Amy’s Organic Tomato Basil Pasta Sauce
  • 2 Tbsp. olive oil
  • 3 leeks, sliced
  • ½ sweet onion, sliced
  • 4 cloves garlic, sliced
  • 1/3 cup fresh sage, chopped
  • 2 bunches rainbow Swiss chard, stems and leaves separated; cut crosswise into 1 inch slices
  • 1 (15.5 ounce) can Great Northern Beans, drained and rinsed
  • 1 large sweet potato, peeled and cut into ½ inch pieces
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. of chili powder
  • ¼ tsp. of nutmeg
  • ¼ cup fresh basil leaves, finely chopped
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup golden raisins
  • Sea salt and black pepper, to taste

Directions

    1. Cook pasta according to directions on package. Drain, reserve ½ cup of the cooking water.
    2. Meanwhile, heat 2 cups of Amy’s Organic Tomato Basil Pasta Sauce in a small pot over medium-low heat; stir frequently.
    3. Heat oil in a large skillet over medium heat.  Add leeks and onion; cook until they begin to soften, approximately 5 minutes.  Add garlic and sage; stir for 3 minutes.
    4. Add Swiss chard, beans and sweet potato; cook covered until potatoes are tender, approximately 10 minutes.
    5. Add the reserved cooking water; simmer and stir until potatoes are tender, approximately 5 minutes.
    6. Add cooked pasta, balsamic vinegar, chili powder and nutmeg.  Gently toss to combine.  Sprinkle with fresh basil, crushed red pepper, golden raisins, sea salt and black pepper.
    7. Divide the cooked pasta among individual bowls.  Top with Swiss chard mixture and Amy’s Organic Tomato Basil Pasta Sauce.
    8. Serve warm or cold.
    9. Enjoy!

Be Sure To Check Out My Eggland’s Best eggs recipe on the Eggland’s Best website!