Feeds:
Posts
Comments

Posts Tagged ‘on the go food’

Kate Langenburg/A&E Groove

It’s the dead of winter. Eating comfort foods is right on this time of year. But comfort food doesn’t have to be bad for you if you know how to make healthy alternatives. Enter the blueberry almond oat muffin.

This little treat makes a delicious snack, on-the-go food, breakfast, dessert, or lunch side. It also pairs very nicely with a hearty winter bean soup.

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 cup quick rolled oats
  • 3/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries (see my note about blueberries below)*
  • 1 tablespoon lemon zest
  • 1 cup milk (or soymilk)
  • 1/4 cup butter or margarine, melted
  • 1 egg, lightly beaten
  • 1/4 cup sliced almonds, coarsely chopped

Photo by Kate Langenburg

Step 1: Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray or line with paper liners.

Step 2: Combine flour, oats, brown sugar, baking powder and salt in a large bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix until dry ingredients are moistened.

Step 3: Scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently (or you can dump the almonds right into the batter while you’re mixing all the ingredients together). Bake 18-20 minutes or until golden brown. Remove from oven and cool 5 minutes.

*A quick note about blueberries: it’s hard to find great tasting berries this time of year. Most berries have to be shipped in from far away countries, like Chile or Venezuela, so they are often not fresh and loaded with preservatives to keep them from spoiling on the journey. As a result, a tangier taste ensues. Keep this in mind when you cook with berries during the winter.

Thanks to the Pampered Chef cookbook for this one.

Read Full Post »

Mine is the anti-tomato version. It's still delicious! Photo by Kate Langenburg.

Mine is the anti-tomato version. It's still delicious! Photo by Kate Langenburg.

Kate Langenburg/A&E Groove

As some of you may know, family gatherings are a great opportunity to bring different kinds of foods for everyone to enjoy. Well, as luck would have it, I recently had one of those kinds of family gatherings, at which I tasted the best pasta salad I’ve ever had.

I would like to introduce you to Mediterranean Pasta Salad, courtesy of Norma. In a span of about two hours, the huge bowl she had made completely disappeared, and the reserve stock in the fridge was eaten later that night!

The greatest thing about this dish is its versatility. As Norma herself said it, she never follows a recipe and she always puts her spin on it. That, my food loving friends, is highly recommended with this pasta salad. You can throw in new veggies, take out what you don’t want, or even include some other form of dressing other than the oil and vinegar suggested.

Ingredients:

  • 1 (8 ounce) package of spiral or curly noodles, cooked and drained
  • 3 ounces feta cheese, diced into 1/2 or 3/4 inch pieces
  • 3 tomatoes, chopped
  • 1 medium sized cucumber, peeled, seeded, halved and thickly sliced
  • 1/2 cup pitted ripe olives, halved
  • 1/3 cup walnut pieces
  • 2 tbsp finely sliced red onions, optional
  • 2 tsp minced fresh parsley
  • 1/4 cup minced fresh basil leaves
  • 2 tbsp vinegar
  • 2-3 tbsp olive oil
  • salt and pepper, to taste

Step 1: Combine all ingredients in a large bowl. Toss gently until well mixed.

Step 2: Refrigerate several hours before serving. That’s it!

If I were you, I’d double the recipe. It makes a smaller amount, so if you like to keep eating leftover pasta salad all week like me, doubling is the way to go. This stuff goes great with a sandwich and transports easily for lunches on the go!

Read Full Post »