These days it is easy to feel stressed - most of us have experienced an economic downturn. When something like this happens to me, I get into a period where I eat horribly - lots of sweets and rich food - drink far too much coffee, and munch on whatever is easy, like chips.
The result is I end up feeling puffed up and very uncomfortable, so I know it's time to change some of these automatic "bad habits" and start eating something more energizing. That is when fruits and lots of vegetables find their way into my fridge again, and luckily these days vegetables and fruits are easy to find in the stores.
My cooking, inspired by the northern Italian way of eating, is performed almost without any fat yet still yields rich flavors and is surprisingly filling and satisfying. By changing my eating habits back to this method of cooking, it takes me just a week to feel amazingly good, happy and content, and ready to take on whatever I want to accomplish with fresh energy.
An example of one of these nutritious and flavorful dishes - one that my family and friends love - is "Chicken Valdostana Style." See it below in your Recipe of the Month...
RECIPE OF THE MONTH:
Chicken Valdostana Style
This light and delicious dish comes from the Val D'Aosta in the area between Piemonte and France. Traditionally dishes from Val D'Aosta consist of meat and cheese, however like everything else, eating habits and dishes tend to change with the times and this delicious chicken dish is a great example...
INGREDIENTS:
(per person)
1 boneless chicken breast
2-3 Roma tomatoes
1 clove of garlic
½ onion
1/8 cup of dried porcini mushrooms
¼ cup of red wine
½ cup of flour
Chicken base, 1 pinch
1 teaspoon Cajun spice
1 teaspoon nutmeg
Salt and pepper to taste
DIRECTIONS:
1. Chop the tomatoes, onions and the garlic and place in three different bowls.
2. Place the Porcini mushrooms in a small bowl and cover them with lukewarm water.
3. Heat the olive oil in the pan at medium heat. Add the onions and cook until they become clear, then add the garlic, chopped tomatoes, chicken base, nutmeg and Cajun spice.
4. Now add the wine - use a wine you would drink or the wine you are going to drink with your meal - and the now soft Porcini mushrooms, saving the water from the mushrooms for later use if you'd like.
5. Simmer for at least 10 to 15 minutes. If the sauce reduces too far, add water, wine or liquid from the Porcini mushrooms.
6. Prepare the chicken breasts. Slit in the middle without cutting through and hammer it lightly.
7. Add a pinch of nutmeg and Cajun spice to the flour and turn the chicken breast lightly in the flour.
8. Place the chicken breast on top of the sauce and let them cook at least 5 minutes on each side until done.
9. Plate the meal: First place the chicken breast on the plate, then top with the sauce and do not hold back!
With this meal you won't leave the table hungry!
WINE:
I suggest the Primitivo di Manduria (Luporano) from Italy. The Luporano Gutturnio
is refreshing and enhances the taste of the porcini mushrooms.
You can also choose a Merlot from California or a Pinot Noir from Oregon.
Enjoy your meal!
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Click here to email me a question about food, health and well-being
and I will respond personally with the answer. The best question will receive a gift certificate for any of our products sold at http://www.piaseuropean.com/
Answers to your questions will also appear in the next newsletter.
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