Feeds:
Posts
Comments

Posts Tagged ‘dinner’

Kate Langenburg/A&E Groove

Now that warmer weather is finally starting to show itself, you may be thinking that you might want to spend more time outside. Perhaps the spring season invites you to go for a jog or a walk, all around good exercise techniques.

With your mind on exercising, you should also be thinking about healthier foods to start eating, if you haven’t been doing so already. Chicken can provide an excellent source of healthy vitamins and minerals for your body, as well as vegetables that you may way to cook with it. For my next recipe, I give you spicy mexican skillet chicken.

This recipe is simple and it fills you up without letting your exercise and healthy eating go by the wayside.

Ingredients:

  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1 to 2 teaspoons chili powder (depending on your spicy preference)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen whole kernel corn (if you don’t have corn, don’t sweat it. I used bell peppers in mine.)
  • 1/3 cup thick and chunky salsa
  • chopped fresh cilantro, if desired (HIGHLY recommended)
  • red chile slices, if desired (once again, depending on your spicy preference)

Step 1: Remove fat from chicken. Mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken breast halves.

Step 2: Heat oil in 10 inch nonstick skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Step 3: Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until veggies are hot. Sprinkle with cilantro and chile slices.

It’s worth it to go the extra step and add the cilantro to the top. This herb really makes the dish. Also, consider using a fruit based salsa for this dish. I used chunky mango peach salsa and the flavors really added a little something extra to the overall taste. This makes 4 servings.

Nutrition info (per serving): 290 calories, 8g fat, 70mg cholesterol, 550mg sodium, 28g carbohydrate, 32g protein.

Share

Advertisements

Read Full Post »

Kate Langenburg/A&E Groove

Last night I went searching through my cookbooks to find something scrumptious to eat for dinner. I found exactly what I was looking for in a Pampered Chef cookbook. Since I haven’t posted any delicious recipes in a bit, it’s time to introduce you to the chicken and broccoli ring.

Special note: Pampered Chef cookbooks have a ton of their own ingredients and products in them that you would be required to buy if you followed the recipe exactly as it is published. Because I’m (sadly) not rich and can’t afford to buy those things, I changed the recipe to fit my needs. Here’s my rendition:

Ingredients:

  • 1 package (8 ounces) refrigerated crescent rolls (I used the reduced fat kind)
  • 1 cup coarsely chopped cooked chicken
  • 3/4 cup coarsely chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese (I used a little bit more)
  • 1/4 cup diced red bell pepper
  • 2 teaspoons mayonnaise (I used cream cheese instead)
  • 1 small clove garlic, pressed (throw this clove into the mix when you’re cooking the vegetables together)
  • 1/8 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons slivered almonds

This is the picture from the cookbook. Follow this if you have trouble assembling your ring.

Step 1: Preheat oven to 375 degrees. Unroll crescent rolls; separate into eight triangles.

Step 2: Arrange triangles, slightly overlapping, in a circle on a baking sheet sprayed with cooking spray. Make sure the wide ends are 3 inches from the edge of the baking sheet. Roll wide ends of dough toward center to create a 3 inch opening. (If this sounds confusing, just look at the picture and follow that.)

Step 3: Combine chicken, broccoli, garlic, bell pepper, cheese, mayo (or cream cheese), and salt. Mix well.

Step 4: Scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center for form a ring. (Don’t worry, the filling will show a little bit.)

Step 5: Lightly brush dough with egg white and sprinkle the whole ring with almonds. Bake it for 25-30 minutes or until deep golden brown.

When you eat this, you will not be disappointed! It’s like a cheese, chicken, and broccoli explosion.

Read Full Post »

Kate Langenburg/A&E Groove

I know I just did a post about food, but I just made the most interesting soup I think I have ever tasted. So, to follow up my post about comfort foods, here lies another post about food. (I guess this would fall in the realm of comfort food.)

Today, you will enjoy african style peanut butter soup.

Ingredients:

  • 1 cup creamy style peanut butter
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 (or 2) celery stalk (s), sliced
  • 1 sweet red pepper, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1 can (14.4 oz.) diced tomatoes (with their juice!!)
  • 2 cans (14.5 oz. each) chicken or vegetable broth
  • 1 cup cooked brown or white rice
  • 1 cup finely chopped cooked chicken

Step 1: Heat oil in a large saucepan over medium heat. Add onion, pepper, and celery. Saute until vegetables are very tender (about 10 minutes).

Step 2: Stir in the garlic and chili powder. Saute for an extra minute longer.

Step 3: Add tomatoes with their liquid, chicken or vegetable broth, and peanut butter to the saucepan. Bring to a gentle simmer, stirring often. (It might take a minute for the peanut butter to spread out.)

Step 4: Stir in the rice and the cooked chicken. Cook five minutes longer. You’re done!

This has a very unique flavor to it, but you have to like peanut butter to really enjoy it (of course.) But it’s not an overpowering peanut butter flavor. I had my doubts when I put a whole cup of the stuff into my soup, but it turned out great. After it simmers for a bit, the flavors all come together to create something wonderful.

The consistency is very creamy, and all the vegetables, chicken, and rice are deliciously coated with a nice layer of the peanut butter-broth mix.

Your tastebuds will really like this one. 🙂

Read Full Post »

Kate Langenburg/A&E Groove

I just made this:

IMG_4830

Doesn’t it look delicious? Well, it is. (As I sit here stuffing my mouth with it.) Here’s the recipe…

Ingredients:

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 small green bell pepper, chopped (about 1/2 cup)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried leaf basil, crumbled
  • 1/2 teaspoon dried leaf oregano, crumbled
  • 1/2 teaspoon garlic powder or small clove garlic, minced
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces ziti or elbow macaroni, cooked and drained
  • 2 cups (8 ounces) shredded mozzarella cheese, divided

Step 1: Saute ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is browned.

Step 2: Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt and pepper.

Step 3: Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a casserole dish.

Step 4: Top with the remaining cheese and bake at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6.

Read Full Post »

Kate Langenburg/A&E Groove

For my next recipe, I want to encourage you to try something a little different — a little healthier, perhaps. With help from Barbara, the master of healthy cooking, I have whipped up a nice, crunchy concoction that all veggie lovers will love.

Goodness, look at those wheat berries, veggies, and tofu! Photo by Kate Langenburg.

Goodness, look at those wheat berries, veggies, and tofu! Photo by Kate Langenburg.

First, let me introduce you to the wheat berry. Say it with me…wheat. berry. Good. That’s where that crunch is going to come from. Wheat berries are the truest whole grains you can find out there. Because their kernels are still together, none of the nutrients have been removed by the time you dig in. Here’s a whole wheat berry fact page.

 

The cool thing about this recipe is that you can follow it very loosely. There are a few staples that you must have, but other than that, the options are limitless.

MUST HAVE Ingredients:

  • 1 cup wheat berries
  • 1/4 to 1/3 cup cider vinegar (to taste)
  • 1/2 cup scallions, minced

OPTIONAL Ingredients:

  • 1 teaspoon salt*
  • fresh black pepper, to taste*
  • 1/4 cup minced dill (or 2 teaspoons dried)*
  • 1/4 to 1/3 cup mayonnaise
  • 1 to 2 cloves of garlic, minced*
  • 1/2 cup finely minced parsley*
  • 1 cup cottage cheese or mashed tofu*
  • 1 medium carrot, minced*
  • 1 small cucumber, peeled, seeded, and minced*
  • a little bit of minced bell pepper*
  • 1 1/2 cups broccoli flowerets*
  • 1 can garbanzo beans or black beans*
  • celery
  • fresh alfalfa sprouts
  • sliced radish
  • minced red onion*

See? There are so many choices. Pretty much, we’re just talking wheat berries and a ton of minced veggies here. And if you want that extra kick of protein, definitely add the tofu. (That is exactly what I did with mine. The asterisks [*] are the ingredients in the picture above.) Anyway, here’s what you do…

Step 1: Heat wheat berries in 2 1/2 cups water. Bring to a boil and stir once or twice. Cover and simmer 50 to 60 minutes or until the wheat berries are tender, but still firm. Drain.

Step 2: Toss wheat berries and remaining ingredients. Cover and refrigerate at least 1 hour before serving.

Now that’s a healthy dose of vegetables and protein!

Read Full Post »

Kate Langenburg/A&E Groove

As promised, today I will be giving you a review of the Bethel Woods Harvest Festival and Mountain Jam. Now, if only it had been nicer weather! The entire day, it misted rain, which made things a little harder to navigate, but still great. Luckily, everything was under tents.

Well let me start by saying that Bethel Woods is such a beautiful place to go. Even if you’re not going to the Woodstock museum, you can walk the site of the original Woodstock. It’s expansive and you’ll be hiking around the hills of Yasgur’s farm for hours. By the way, the museum costs $13! (But worth every penny, I’m sure.)

It must have taken quite some time to graffiti this Bug! Photo by Kate Langenburg.

It must have taken quite some time to graffiti this Bug! Photo by Kate Langenburg.

The Harvest Festival was very much like a large farmer’s and artisan market. There were displays of handcrafted quilts made by local seamstresses, an auction for some pretty neatly painted tables, and many interesting things to look at. My favorite was a painted VW Bug sitting in the middle of the field.

The tables of farmers was far more than I expected. Here’s a brief list of what was being sold that day: lettuce, cheeses, wine, peppers, apples, pumpkin, apple cider, soups, breads, squash, gourds, candies, sauces, and flowers. There were even some cool looking sugar cookies in the shapes of peace signs. How appropriate.

The farmer’s market portion of the Harvest Festival actually happens every Sunday. Here is a complete list of vendors.

Not only did the Festival have good food. It also had activities, too. There was a fun little corn maze to get lost in, which I definitely had to do. The corn was so tall I felt like I was in the jungle. There were also musician workshops and mini jam sessions for those interested.

Pumpkins, gourds, and veggies, oh my! Photo by Kate Langenburg.

Pumpkins, gourds, and veggies, oh my! Photo by Kate Langenburg.

The shuttle bus ran from the Harvest Festival area up to the museum. The ride along the way was great! Our groovy bus driver pointed out famous Woodstock spots, like the skinny dipping pond and the area where the original stage once was.

Thank goodness for those tents — the bluegrass bands that played needed the cover to perform. They managed to grab the attention of many festival-goers, and some even sat out in the rain to watch them play. Unfortunately, the audience seating was not under a tent, so some people were deterred from the music.

To wrap this up, I highly recommed checkout out the Farmer’s Market next Sunday. You’ll be so glad you did because of all the wonderful fruits and vegetables you’ll come home with. Also, do the museum, too. Any Woodstock fan would be highly stoked, maaaan.

 

 

Read Full Post »

Kate Langenburg/A&E Groove

Yummy little veggies. Photo by Kate Langenburg.

Yummy little veggies. Photo by Kate Langenburg.

As of late, I have been getting into making a lot of cold mediterranean salads. I must admit, I like the feta cheese! But every time I open a new container of feta cheese, there lurks another wonderful recipe on the back of the lid.

Last week, I decided to make a special kind of green bean salad from the back of one of my feta cheese lids, so I went down to the local farmer’s market and picked up a few pounds of the locally grown veggie.

After reading a little bit about how I was going to make this salad, I got to work. I recommed using the basil and tomato flavored feta cheese for this one. Here’s my recipe for green beans and feta cheese with dill:

Ingredients:

  • 2 pounds fresh green beans
  • 1/2 cup italian dressing
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh dill

Step 1: Cook beans in water seven minutes or until tender and crisp. Drain. Rinse with cold water

Step 2: Toss beans with dressing, cheese, onions, and dill in a large bowl.

Step 3: Refrigerate for several hours until chilled. (You can serve this immediately, but I don’t think it tastes as good as it does when you let it sit in the fridge for a while.)

After making this great concoction, I fed it to my room mate, family members, and I ate a whole bunch, too. This recipe is easy, and a must have for anyone who likes dolled up green beans.

Read Full Post »

Older Posts »