Category: Gluten-free

A Tale of Two Salsas: Basic Salsa and Rhubarb Salsa

Published on by Alissa33 Comments

Oh salsa…so quick. So easy. It makes the best of times. (too cliche?)

With just a few ingredients, you can make dip-heaven. Salsa can take any dish up a notch or three.  Tomatoes are just a starting point for basic salsa. Later in this post, I’ll let you in on some secrets on how to use seasonal produce to make different types of salsa.  Basically, I’m going to change your life.

Yes, it is true.  I love to dip things. I often choose a meal based on its “dipability”.  Don’t judge! It’s one of my oddities….Ok many oddities, but people…it’s a party at every meal!!! And having a great basic salsa recipe is key for anyone to have tucked up their sleeve to pull out for impromptu events.

Because this was my week to host for the Food Matters Project and because of my love for all things dip-able, I chose the easy fresh salsa recipe from Mark Bittman’s the Food Matters Cookbook.  Paaaahrtay!  If you have never made fresh salsa, you are doing it today (or as soon as you can). Ya, I know you may have other crap planned, but guess what….salsa calls….”make me”.  And it’s easy. Dip it or throw it on tacos, or a salad, or on a spoon. Fresh salsa is perfect party food (for my solo party) or perfect to bring along for such occasions as Cinco de Mayo or you can bring it to my house for me to dip!

Garden tomatoes make the best salsa. But even when tomatoes are out of season, you can use canned tomatoes, which is what I did. Mark Bittman’s basic salsa is technically pico de gallo.  I chose to puree the salsa since I used canned tomatoes and because I like the smooth consistency. However, you can leave it chunky, if you prefer.

So let’s break it down. Really there are a few base ingredients that go into making salsa.

Onions + jalapeño + cilantro + lime juice (or any acidic juice really…vinegar works well too).

From this basic formula, you can add several ingredients to make fresh salsa.  Tomatoes are the basic salsa, of course. It will keep for up to a week in the fridge. But I doubt it will even linger that long. I used this salsa on top of eggs, on top of a spinach mushroom quesadilla (so dippable), and with homemade tortilla chips.

But, if you are feeling adventurous, there are other ingredients that you can add to salsa besides tomatoes….. such as seasonal fruit, black beans, or corn.

With spring in full force, RHUBARB has finally flooded the farmers market!!!!  To take full advantage of rhubarb at its peak, I decided to also try to make a rhubarb salsa.  I know, I know, I know…what about rhubarb pie, rhubarb tart?  Just trust me and branch out from the sweet desserts. Rhubarb salsa beckons you. I was so impressed with the outcome. Using the basic salsa recipe as a starting point, I replaced the tomatoes with rhubarb and sweet bell pepper, and then added a tad bit of honey mixed with apple cider vinegar and lime juice. The tartness in the rhubarb salsa is balanced by the sweet honey and complimented by the spicy kick from the jalapeño.

I ate this on fish tacos (so devine and sorry no pictures….they disappeared in my mouth). I also topped my fresh spring salad with it. Heavenly.

In summer, swap out tomatoes for peaches or mangos. In the fall, use granny smith or any other tart variety of apples. You can also swap orange or lemon juice for the lime juice.  Seriously, the options are endless when making salsa. After you make these salsa recipes, you are going to be in deep smit with them. You are welcome.

Don’t forget to check out the other FMP bloggers creations!

Basic Salsa (from the Food Matters Cookbook by Mark Bittman)

  • 1 1/2 cups of tomatoes (or 1 15 oz canned tomatoes, undrained)
  • 1/2 white or red onion
  • 1 jalapeño, seeds removed and diced
  • 1/4 cup to 1/2 cup of cilantro, diced
  • 2 tablespoons of lime juice
  • 1 garlic clove, minced
  • salt and pepper to taste
Instructions for Basic Salsa
  1. Combine all ingredients in a food processor. Puree until well combined.
  2. Taste and add salt/pepper. Chill covered for at least 30 minutes.
Rhubarb Salsa 
  • 1 stalk of rhubarb (1 to 1 1/2 cups), diced
  • 1/4 cup of sweet bell pepper, diced
  • 2 tablespoons of diced white or red onion
  • 2 tablespoons of diced scallions
  • 1 jalapeño, seeds removed and diced
  • 1 to 2 tablespoons of cilantro, diced
  • 1 tablespoon of lime juice
  • 1 tablespoon of apple cider vinegar
  • 2 teaspoons of honey
  • 1/4 teaspoon kosher salt
  • pepper to taste
Instructions for Rhubarb Salsa
  1. Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Run cold water over the rhubarb to stop the cooking process. Blot the rhubarb with a paper towel to dry.
  2. In a separate bowl, combine the bell pepper, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.
  3. In a small separate bowl, dissolve the honey in the lime juice and apple cider vinegar. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper. Mix well.
  4. Chill for at least 30 minutes.

Roasted Spring Vegetables

Published on by Alissa2 Comments

The beauty in growing your own vegetables or getting them from a local community supported agriculture (CSA) group or farmers market, is that you get to try vegetables and varieties of vegetables that you never imagined. For example, check out these sexy carrots that I grew. Ya, that’s right, they are sexy. Vibrant and multi-colored! Ultimate food porn in my book. It’s hard to find carrots this gorgeous in a typical grocery store.

I grew these yellow, purple, and white carrots in my tiny garden that is located on the side of my house in the only patch of lawn that gets sun. The rainbow of colors affirms the awesome amount of antioxidants and minerals that are in these puppies. They are so sweet that eating them straight from the garden is a pure treat and nearly desert. If you don’t have space for a raised bed, you could probably even grow these carrots in containers on your patio. Just make sure that the container is tall enough so that the carrots can develop a root structure. Otherwise, they will be stubby. Womp womp.

The May issue of Bon Appetit features a very flexible recipe for roasted spring vegetables. This recipe inspired me to roast up these fresh carrots instead of gnawing on all of them raw. I also had some fresh spring onions, dinosaur kale, and baby bella mushrooms that were needing to be used up. The result was phenomenal. The roasting process brings out the natural sweetness in the carrots especially. And side note…if you have never roasted kale, Go DO IT NOW. It turns out crunchy like chips. Combined with a good dose of sea salt, kale chips taste like you just landed on healthy heaven.

Try purchasing carrots with the tops still attached. They are fresher and sweeter. And don’t throw away those carrot tops!!!! Wash, chop, and use them in salads and soups or in a carrot green pesto.

I doubt there is anything that can’t be improved by roasting.

Roasted Spring Vegetables (adapted from Bon Appetit)

Yield: 2 servings

Prep/Cook Time: 30 minutes

Ingredients

  • 2 lbs of fresh spring vegetables (carrots, spring onions, kale, radishes, asparagus, peas, mushrooms)
  • 1 tablespoon olive oil
  • 3 unpeeled garlic cloves
  • 1 teaspoon fresh herbs (such as thyme, rosemary, parsley, or basil)
  • kosher salt and fresh cracked pepper

Instructions

  1. Preheat oven to 450 F. Spray a roasting pan with nonstick spray or drizzle with olive oil.
  2. Remove greens from carrots and reserve for another use. Place carrots, garlic, onions, mushrooms, and whatever other vegetables you have on hand in a medium bowl. Drizzle with olive oil. Sprinkle herbs, salt, and pepper on vegetables and stir to coat. Spread vegetables in a single layer on the prepared rimmed roasting pan.
  3. Roast in preheated oven, stirring halfway through the cooking process, for 20 minutes or until the vegetables are golden brown, tender, and slightly charred in a few areas.
  4. Remove from oven and serve immediately.

Healthy Triple Coconut Muffins (Gluten Free)

Published on by Alissa6 Comments

Last week, I saw amazing whole wheat banana coconut muffins on one of my favorite blogs, Cookie and Kate. Ever since then, I couldn’t stop thinking about trying to make a gluten-free version. And voila…I DID IT. I used coconut flour instead of whole wheat flour based on a gluten-free banana muffin recipe from Elana’s Pantry. These babies are SUPER moist too.

But first, let’s have a chat about fat. Good fat that is…not just cute baby sausage leg fat. I’m talking about good fats in the foods that we eat. The fat free craze that took over the nation created a fear of fats that is unjustified. The food industry began taking out real ingredients and injecting fillers and sugars to replace the fats.  Buying no fat items does not mean that  it is healthy, this is a bit of a myth….go for whole foods and you’ll be good and much more satisfied! Look on the ingredient list. If it says it is no or low fat, and there are more than five ingredients and you can’t pronounce most these ingredients….it’s not a real food.

These muffins have triple coconut in them…coconut oil, coconut flour, and shredded coconut. If you look at the nutritional facts of this muffin, there are approximately 130 calories, 7 g of fat, 2 g protein, and 3 g of fiber!  Let’s get real about coconut and the good fat that it provides.

Coconut Oil – contains saturated fat, but in the form of medium-chain triglycerides (or MCTs) which are easily digested, absorbed, and utilized in the body. This is because these molecules are smaller than those from long-chain triglycerides (or LCTs), which are the type of fat normally consumed from plant and animal sources. Basically, MCTs require less energy and fewer enzymes to break down for digestion, making them an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism (instead of carb loading!). They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat. SO eat up! And it’s tasty too.  Coconut oil is also stable at high temperatures and is the best oil to be used for high heat cooking.

Coconut Flour – High in fiber, high in protein, and a great gluten-free substitute for flour. You can easily find coconut flour at your local grocer in the health foods section or Whole Foods, of course. Bob’s Red Mill is the brand that I use.  Even if you are not gluten free, you can add coconut flour to regular whole wheat muffins or baked goods to add extra protein and fiber into your recipes.

But seriously folks. Despite these being really healthy and good for you, I really think these are my favorite muffins ever….hands down better than any other muffin (including the fresh blueberry muffins from Cook’s Illustrated). I’ve made two batches in one week.

Triple Coconut Muffins

Note: If you have a good food processor, use it when you prepare these muffins….cuts down on tons of prep work. Otherwise you can do this by hand (just takes a little more elbow grease) or with a  stand mixer.

Makes 9 muffins, Serving Size: 1 muffin (135 calories, 17 g carbs, 7 g fat, 2 g protein, 3 g fiber)

Cook/Prep Time: 35 minutes

Ingredients

  • 2 medium bananas
  • 2 eggs
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/4 cup honey or agave nectar
  • 2 tablespoons extra virgin coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt or kosher salt
  • 1/4 cup shredded unsweetened coconut (plus more for sprinkling on top of muffins)

Instructions

  1. Preheat oven to 350F. Set a rack in the middle of the oven. Spray 9 muffins tins with nonstick spray or apply coconut oil inside the tins or line with muffin liners. Set aside.
  2. Add bananas, eggs, applesauce and vanilla to the bowl of the food processor and blend until well mixed and a liquid consistency (about 1 minute).
  3. Meanwhile, heat the coconut oil in a microwave safe bowl in the microwave for 30 second intervals until melted. Add the honey or agave nectar to the melted coconut oil. Mix until combined. With the mixer or food processor turned on and mixing, pour the coconut oil/honey mixture through the feed tube into the banana mixture. This helps keep the coconut oil from solidifying.
  4. Add coconut flour, baking powder, and salt to the mixer or food processor. Pulse or mix for about 1 minute until well combined and no lumps exist. Stir in 1/4 cup shredded coconut.
  5. Pour mixture into 9 greased tins, filling 3/4 full. Apply 1 teaspoon of shredded coconut on top of each muffin.
  6. Bake in middle of the oven in a preheated oven set at 350 for 23 to 28 minutes (takes me 26 minutes). Keep an eye on the coconut topping.  Allow to cool in the muffin tin for about 5 minutes. Then remove and cool on a wire rack (if you can keep from eating the whole pan).

Serving Size: 1 muffin (135 calories, 17 g carbs, 7 g fat, 2 g protein, 3 g fiber)

Braised Chicken in Sweet and Sour Rhubarb Sauce

Published on by Alissa11 Comments

If you have only had rhubarb in pies and cobblers, you should branch out and try adding it to the main course.  Today’s recipe was chosen by Culinary Adentures with Camilla for week 10 of the Food Matters Project. The original recipe is Braised Fish in Rhubarb Sauce from Mark Bittman’s Food Matters Cookbook, where white fish is cooked in a carmely/lime/rhubarb sauce. Instead of fish, I decided to use this recipe to make a natural sweet and sour chicken dish using rhubarb as the sour and honey as the sweet. Unfortunately, rhubarb has not quite hit the markets yet, but luckily I had some frozen and tucked away from my rhubarb crop last year.

While most rhubarb you see in the grocery stores and markets are a beautiful red, I unknowingly bought a green and a red variety of rhubarb to plant in my garden.  Rhubarb, like asparagus, is a  perennial plant, coming back year after year to give you great tart goodness.  The stalk of the rhubarb plant is edible, while the leaf is poisonous.  Because rhubarb plants love sun, be sure to plant them in a good sunny well drained area that will not be disturbed.  You will not be dissappointed. You can freeze the rhubarb by cutting the stalk into 1/2 to 1-inch pieces and freezing them in a single layer on a cookie sheet. Once they are frozen, place them in a ziploc bag for future use.  In today’s recipe, I used frozen green rhubarb from last years crop.

Because of rhubarb’s pucker power, it needs to be balanced with some sweetness….honey.   I also added the juice of two oranges to balance out the sauce.  The result…awesome and healthy! I loved that it was not loaded down with artificial flavors and processed sugar.  It was fresh and healthy. However, as far as looks go….it would never win a beauty contest. My rhubarb is green….so the sauce looked a bit like green mash.  I only added 2 tablespoons of honey, which was enough for me…..but I think my husband would have preferred it to be more on the sweet side and less on the sour side. But that’s why he has me…I’m sweet enough for everything. (BAH!)

So even if your guests or kids sneer their nose at the site of the slime chicken you are serving (I know I’m selling this dish to you guys, no wonder I’m an engineer and not a salesman), once they taste it…seriously….they will be suprised.

You can use rhubarb in recipes that you would likely also use pineapple. This sauce would be great on pork too.

Check out what the recipes that the FMP food bloggers came up with here. Happy Monday!

Braised Chicken in Sweet and Sour Rhubarb Sauce (adapted from Mark Bittman’s Food Matters Cookbook)

Serves 4

Prep/Cook Time: 30 minutes

Ingredients

  • 1 cup of diced rhubarb (frozen or fresh)
  • juice of 2 oranges (1/2 to 3/4 cup)
  • 2 tablespoons of honey (or more depending on level of sweetness you prefer)
  • 1/2 to 1 teaspoon of fine ground black pepper
  • 1/4 teaspoon of ground ginger
  • 1 tablespoon of coconut oil (or grapeseed oil)
  • 1 medium onion, chopped in 1/2-inch pieces
  • 1 lb of chicken breasts, cut in 1-inch pieces
  • salt and pepper to taste
  • chopped cilantro

Instructions

  1. Place rhubarb, juice of oranges, and honey in a small saucepan and heat over medium-low heat. Stir often and cook for 5 to 10 minutes (do not scorch) or until rhubarb appears mushy and pureed. Stir in ginger and pepper. Remove from heat.
  2. Meanwhile in a medium skillet, heat coconut oil over medium heat. Add onions once coconut oil is completely melted. Saute onions for 5 minutes, or until slightly brown and transluscent. Add chicken and cook until browned on all sides.
  3. Add rhubarb sauce, lower heat to low, and simmer chicken and rhubarb sauce for a 5 minutes, stirring often. Add salt and pepper to taste. Serve topped with cilantro.

Roasted Cauliflower

Published on by Alissa3 Comments

Cauliflower….oh you bland vegetable. I so often discount you. I generally choose more colorful vegetables over you…but you have shown me the err in my ways. By simply roasting you in an oven, you transform into delicious, addictive, and caramelized veggie poppers.

I drizzled a good olive oil over the florets and sprinkled them with sea salt and fresh cracked pepper. Threw them in a preheated oven that was set at 425 F and roasted them for 35 to 45 minutes. Holy Moses, I PROMISE you will NOT be disappointed. One head should serve 4 as a side, but I have to admit that two of us destroyed an ENTIRE head of cauliflower in one sitting.  Next time I will experiment with other seasonings such as smoked paprika, chili powder, or even curry. Mmmm.

So, quite ignoring cauliflower…go out there and give that veggie a new purpose in life!  You are welcome.

Roasted Cauliflower

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 to 2 tablespoons of olive oil
  • 1/2 to 1 teaspoon sea salt (or kosher salt)
  • 1/4 teaspoon fresh cracked pepper

Instructions

  1. Preheat oven to 425 F. Oil or spray a roasting pan with nonstick spray.
  2. Put cauliflower in a large bowl. Drizzle olive oil, salt, and pepper over the florets. Mix until well coated. Lay the florets in a single layer on the roasting pan. Place in oven and bake for 35 to 45 minutes, stirring halfway through the cooking time. Pull out of the oven, and try to let them cook before burning your mouth off by eating them directly from the roasting pan (I speak from experience, people).

Healthy Banana and Chocolate Swirl Almond Flour Muffins (Gluten-Free)

Published on by Alissa9 Comments

Recently, my husband has gone not only gluten-free, but grain-free, dairy-free, and sugar-free. That’s a lot of ‘free’ in my house. But he has never felt better. The ‘diet’ (for lack of better terms) is called Paleo, referring to our paleolithic ancestors…also known as the Caveman Diet.  He eats anything his ancestors would have hunted or gathered, such as meat, vegetables, nuts, and fruit. It is based on the concept that our bodies have not evolved to digest the products that modern man and modern agriculture has developed (corn syrup, wheat, processed food, milk products, etc).

A good gluten-free substitute in baking is almond flour!  Even if you gluten and wheat lovers will dig this! Using almond flour instead of wheat flour will make your muffins lighter and give your muffins more protein, providing you sustained energy throughout the day. You can make your own almond flour by taking raw almonds and processing them in a food processor for a few minutes until a light and fluffy flour occurs. Be careful, if you process for too long, you will get almond butter…which is delicious, but will not help you when baking up these delicious muffins. I bought my almond flour in the bulk section of Whole Foods.

I slightly adapted these muffins from a recipe from Honest Fare, using honey instead of processed sugar.  They are AWESOME as a dessert, breakfast, or a snack. Love! They are light and fluffy too! I ate one this morning with a tablespoon of almond butter…mmmmmm.

When mixing up the batter, if you want to do the chocolate swirl, divide the batter into two bowls. Mix 2 teaspoons of unsweetened cocoa powder into one of the bowls. Layer the banana muffin mix and then dollop the chocolate muffin mix on top, alternating layers until the muffin mixtures are gone.

I topped my muffins with sliced bananas that caramelize when baked.

Healthy Banana and Chocolate Swirl Almond Flour Muffins (Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free) adapted from Honest Fare

Makes: 12 muffins

Ingredients

  • 1 3/4 cup of almond flour (or about 9 oz of raw almonds processed into a flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 eggs
  • 3 tablespoons honey
  • 1 tablespoon of ground flax meal
  • 3 bananas (save half of one to use as slices on top of the muffins)
  • 2 heaping teaspoons unsweetened cocoa powder

Instructions

  1. Preheat oven to 300 F. Grease 12 muffin tins or place muffin liners. Set aside.
  2. Mix almond flour, baking powder, salt and cinnamon in a medium bowl. Set aside.
  3. In a food processor or mixer, mix eggs, honey, 2 1/2 bananas, and flax meal on medium-high for 5 minutes, or until mixture is pale and very fluffily.
  4. Pour banana batter over almond flour and mix until just combined.
  5. Separate 1 cup of batter into a separate bowl. Add cocoa to the separated batter.
  6. Place a large spoonful of banana batter into muffin liners. Top with a spoonful of cocoa-banana muffin batter. Pour the remaining original banana batter on top of the cocoa batter. Top the muffins with thinly sliced bananas and slivered almonds, if you want.
  7. Bake muffins for 30 to 35 minutes (or until tops are browned and a skewer comes out clean when placed in the center of the muffin).
  8. Remove from oven and place on wire rack to cool.

Tuna Salad

Published on by Alissa4 Comments

It has been a very busy week. I went back home to Oklahoma for five days to visit my family. It was a wonderful visit but has left me tired and unable to post this weeks recipe from the Food Matters Project, Cassoulet with Lots of  Veggies, chosen by Keely Marie. Don’t forget to check out the other food bloggers versions here.  I will return next monday with another great FMP recipe.

Instead I present you with an easy tuna salad recipe that I made for a quick lunch since I had nothing else in my cabinets except for a can of tuna and some random salad fixins in the fridge. This is fresh and a great lunch packed with protein. Don’t bother weighing yourself down with processed breads which will only leave you feeling tired in the afternoon.

Tuna Salad

Serves 2

Ingredients 

  • 1 can of dolphin-free, water-packed, low sodium tuna (6 oz)
  • 2 tablespoons of greek yogurt
  • 1/2 cup diced red bell peppers, divided
  • 1/4 cup diced celery
  • 1 green onion, white and green parts
  • 1 tablespoon lemon juice
  • fresh black pepper to taste
  • 4 cups of fresh spinach, rinsed and drained
  • diced veggies (carrot, tomato, cucumber, etc)
  • 2 teaspoons olive oil, divided
  • 1 tablespoon fresh parsley or cilantro, chopped
  • sunflower seeds

Instructions

  1. Mix tuna, greek yogurt, 1/4 cup bell pepper, celery, onion, lemon juice in a medium bowl. Add black pepper to taste.  Set aside or in the refridgerator until you are ready to assemble the salads.
  2. In two bowls, arrange the spinach, remaining 1/4 cup diced bell pepper, and other vegetables that you have on hand. Divide the tuna mixture and place half of it in each bowl on top of the spinach salad.
  3. Drizzle 1 teaspoon of olive oil on each salad. Sprinkle with fresh parsley or cilantro. Top with about 1 teaspoon of sunflower seeds on each salad.
  4. Chow down!

Coq au Vin with Vegetables

Published on by Alissa4 Comments

It’s Monday and another edition of the Food Matters Project.  I’m a little late in my post, but it has been hard to get behind the stove and cook when it is soooo gorgeous outside. We had nearly six days of straight drab and dreary rain and then the sun popped out this weekend in full spring fashion.  It was grill action time!

Unfortunately, that means I put off my Vegetables au Vin with Coq recipe from the FMP. It was chosen by Evi + Sam of the Fifth Floor Kitchen blog. It is the chicken and veggie version of Julia Child’s Beef Bourginogn, my ALL TIME FAVORITE INDULGENCE DISH. Although I love love love that dish, it takes a friggen lifetime to make.

Mark Bittman’s Vegetables au Vin with Coq takes a fraction of that time, clocking in at 40 minutes to an hour. In his recipe, he uses eggplants, mushrooms, onions, and green beans along with chicken and braised in a red wine sauce. I love recipes that allow me to drink while I cook.

My version uses a whole organic farm raised chicken ($2.50 to $3.50 per pound) which is cheaper than buying organic chicken breasts ($6 to $7 per pound). Use a good pair of kitchen shears to cut the bird up into 4 pieces (breasts and thighs). Save the wings, neck, back, and other parts to use in making homemade chicken stock by throwing those parts in a crockpot, filling with water, adding some carrots or celery for extra flave, and turning on low to cook overnight. Bam…homemade stock.

Instead of eggplant, I stuck with carrots, celery, mushroom, onions, green beans, and spring peas. Because green beans and spring peas do not take long to cook, I add them at the very end so that they aren’t mushy. Use a fruity wine, such as Pinot Noir.

Coq a Vin with Vegetables (adapted from Mark Bittman’s Food Matters Cookbook)

Ingredients

  • 2 tablespoon of olive oil
  • 1 whole chicken, cut into 4 pieces
  • 1 onion, chopped
  • 1 lb baby bella mushrooms, roughly chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 2 cups chicken stock (preferable homemade)
  • 2 cups fruity red wine (such as pinot noir)
  • 2 bay leaves
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh parsley, chopped
  • 1 tablespoon sweet cream organic butter
  • 1 teaspoon fresh cracked pepper
  • 1 lb frozen green beans
  • 1 cup of frozen green peas

Instructions

  1. In a Dutch oven or large pot, add 1 tablespoon of olive oil and heat over medium-high heat. Add the chicken, turning and rotating as necessary. Once all sides are browned, remove the chicken from the pan.
  2. Add the rest of the olive oil, onions, carrots, celery, and mushrooms. Cook the vegetables for about 15 minutes, stirring occasionally, until they being to turn brown. Stir in the garlic and sauté for 1 to 2 minutes.
  3. Add the stock, wine, bay leaves, and herbs. At this time, return the chicken to the pot. Bring the liquid to a boil, then lower the temperature and allow it to cook for about 20 minutes. The chicken should be cooked through at this point, if not, cook for another 5-10 minutes.
  4. Remove the chicken from the pan and add butter to the liquid. Allow it to cook until it is reduced by half, and becomes saucy and thick. Add the green beans and peas. Cook for about 5 minutes. Sprinkle in pepper, or any additional salt. Remove the bay leaves.
  5. If you’re making this dish ahead, refrigerate it at this point. If you’ll be eating it soon (or when you’re reheating), then add the chicken back into the pot and allow to warm up for about 5 minutes. Garnish the dish with parsley when serving.