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Posts Tagged ‘garlic’

Kate Langenburg/A&E Groove

Recently, I have started a quest to find a healthier diet. I’ve decided to take the popular phrase ‘you are what you eat’ to heart and give my body a dose of food that is truly good for it. If you haven’t noticed, eating sweets and sugary things will make you feel more lethargic. Who wants that? Why not kickstart your health by making a healthy change?

So far, my quest has led me to the organic produce section of the grocery store. I stocked up on fresh fruits and veggies. Now, I want to give you one of my favorite soup recipes, but I’ve changed it a bit to give it more of an all natural quality. Meet chicken soup with lentils and barley. This recipe comes from the Better Homes and Gardens New Cook Book.

Ingredients:

  • 1 cup sliced leeks or chopped onion
  • 1/2 cup chopped organic red or green sweet pepper
  • 1 clove garlic, minced
  • 2 tablespoons light butter
  • 2 14.5 ounce cans of chicken broth (I recommend using organic low sodium free range broth, like the brand Imagine makes.)
  • 1.5 cups filtered water
  • 1/2 cup dry organic lentils, rinsed and drained
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon dried rosemary, crushed (all the herbs can be store bought or picked and dried from your herb garden)
  • 1.5 cups chopped cooked free range organic chicken or turkey
  • 1.5 cups sliced organic carrots
  • .5 cup quick cooking barley
  • 1 14.5 ounce can organic tomatoes, cut up

Step one: In a large saucepan, melt butter. Then cook leeks or onions, pepper, and garlic until tender.

Step two: Add broth, water, lentils, basil, oregano, rosemary, and 1/4 teaspoon pepper. Bring to a boil, then reduce heat. Cover and simmer for 20 minutes.

Step three: Stir in the chicken pieces, carrots and uncooked barley. Cover and simmer another 20 minutes. Add the undrained tomatoes and heat.

This recipe makes about 8 cups of soup. I know you may be thinking that you can’t afford to buy all those organic ingredients, but you can surely substitute whatever you need to fit your lifestyle. This soup is still very healthy even if it isn’t completely organic. However, it’s nice to try to throw at least some organic ingredients into your soup pot. The environment and your body will thank you later. Here’s to healthy eating!

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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.

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Kate Langenburg/A&E Groove

It’ssssss recipe day! Today I’m giving you the recipe for the quickest mediterranean salad I ever made! It came out pretty good and I think after you read this recipe and look at the tantalizing picture, you’ll want to make it, too.

This recipe came courtesy of the back of the lid to my feta cheese…

Ingredients:

  • 1 cup couscous
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 medium cucumber, cut in pieces
  • 1/2 sliced green onions
  • 1 3.5 package basil & tomato feta cheese (or any other flavor, really)
This is a very quick salad to make in a pinch! Photo by Kate Langenburg.

This is a very quick salad to make in a pinch! Photo by Kate Langenburg.

Step 1: Boil 1 1/2 cup water in medium saucepan. Stir in the couscous; cover. Remove from heat; let stand 5 minutes. Fluff with fork; cool, uncovered for about 10 minutes.

Step 2: Mix couscous, lemon juice and olive oil. (I did not add olive oil to mine because I had already added it according to the directions on the back of my couscous box.) Add cucumber and green onions; cover.

Step 3: Refrigerate 4 hours before serving or overnight.

Step 4: Stir in the cheese just before serving. Serve on a lettuce lined plate or as a filling for pita bread.

Yum, that last suggestion sounds really good. As of right now, I’m just eating mine in a bowl, but fancy serving techniques are quite welcomed. Might I also add that if you want to get a flavored couscous, that will bring out more flavor, too. I used roasted garlic and olive oil flavored couscous, so the olive oil was brought out quite a bit.

The thing I liked most about making this salad was that it took me no more than 15 minutes to make. The couscous cooks in 5 minutes, then just add in the time it takes to slice up your veggies and mix it all together. Enjoy!

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Kate Langenburg/A&E Groove

Does this Southwest Black Bean Salad look great? Photo by Kate Langenburg.

Does this Southwest Black Bean Salad look great? Photo by Kate Langenburg.

Scanning my cookbooks for something tasty I could make in abundance and take for lunch, I came across a recipe for this Southwest Black Bean Salad. It comes from the Weight Watchers New Complete Cookbook and boy, is it zesty and delicious.

It calls for one jalapeno pepper. I used one that I grew in my container garden. (Apartments leave little space for real gardens.) It was definitely zippy, but if you are a real fan of spicy things, I would recommend using two jalapenos. That way, you’ll get a little more bang in your salad.

Ingredients:

  • One 16 ounce can black beans, rinsed and drained
  • 1 cup diced roasted red pepper
  • 1/2 cup cooked corn kernels
  • 1 red onion, finely chopped
  • 1/2 cup chopped cilantro
  • 4 scallions, thinly sliced
  • 1 jalapeno pepper, seeded, deveined, and finely chopped
  • 4 teaspoons fresh lime juice
  • 4 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • salt and freshly ground pepper to taste

Step 1: In a large mixing bowl, combine all the ingredients, then toss. Let stand, covered, until the flavors are blended, at least 1 hour.

Step 2: There is no step 2. It’s that easy!

This recipe would go great at a bbq or similar function. You’ll have all the guests on your invite list asking you for more when it disappears! In that case, of course, you might want to double the ingredients.

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