Feeds:
Posts
Comments

Posts Tagged ‘recipes’

Kate Langenburg/A&E Groove

We all love to eat delicious summer foods when the weather takes a turn for the warmer. Picnics become more frequent, drinking cold fruity drinks on a daily basis becomes normal, and we’re always looking for some new food to spice up our lives. Well folks, I think I’ve found it.

Forget your store-bought salsas. Although Santa Barbara brand salsa is quite good (and my favorite store-bought brand), it can’t live up to the recipe I’ve just stumbled upon. Here’s the best home-made recipe for mango salsa I’ve ever tasted…

Ingredients:

  • 2 mangoes, peeled, seeded and chopped
  • 1 (8 ounce) can of pineapple tidbits, drained
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 1/2 cup red onion, chopped
  • 1/4 cup rice vinegar
  • 1 teaspoon crushed red pepper (or however more you want to add to make it more spicy)

Add it all together, and you’ve got mango salsa! It is very important that you use fresh ingredients in this. It makes for a much better taste. While I admit that I did use a can of pineapple tidbits, everything else was fresh and the cilantro was from my garden. This salsa is great because it offers so many flavors…you bite into it and at first get the mango, then pineapple, then a burst of ginger, onion, and cilantro, and it leaves you with a spicy taste in your mouth.

Here’s a bit of what I was just munching on. It tastes great on a blue tortilla chip!

Oh, but one more thing…if you think you need to double the recipe to get enough to last you, you don’t! That’s what I did and now I have enough to feed a small army. Who wants some??

Share

Read Full Post »

Kate Langenburg/A&E Groove

How about some good old-fashioned chocolate chips? And bananas, of course.

Today is a celebration of two of the best paired foods. To give you a taste, I will give you the sweet, scrumptious recipe for Chocolate Chip Banana Squares.

Ingredients:

  • 3/4 cup butter or margarine, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup mashed bananas (2-3 bananas)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 6 ounce package semisweet chocolate chips
  • 2/3 chopped walnuts (optional, but recommended)

Step one: Grease a square or rectangular baking pan and set aside. In a medium mixing bowl, beat the butter or margarine, along with the sugar, brown sugar, baking powder, and salt. Beat until combined.

Step two: Add egg, bananas, and vanilla until combined. Then add the flour. Lastly, stir in the chocolate chips and nuts. You can do all this with an electric mixer or by hand. Either one will work.

Step three: Spread in baking pan. Bake in the oven for about 25 minutes (or until golden brown) at 350 degrees. Cool on a wire rack, then cut into squares. Makes 36 squares.

The last time I made these little bite sized wonders, everyone had them eaten in about 10 minutes! They’re a huge hit for small get-togethers and family gatherings. And it’s a sweet treat to cure any chocolate craving.

Share

Read Full Post »

Kate Langenburg/A&E Groove

I have a little something for you today that your taste buds might enjoy…

With the warm weather finally showing us a glimpse of spring, barbecuing comes to my mind. I can’t wait to get my hands on that grill! Cold summer salads are also a favorite for the season, too. Especially healthy ones. That’s where today’s recipe for black bean, corn, and wheat berry salad comes into play.

If you recall, I introduced you to the wheat berry some time last year, giving you a recipe for my perfect protein salad. This is another opportunity for you to experiment with the healthy, full-of-fiber wheat berry.

Ingredients:

  • 1 cup dried black beans (or 1 cup canned will do the trick)
  • 1 cup wheat berries
  • 2 cups cooked corn niblets
  • 2 sweet roasted red peppers, diced
  • 1 jalapeno, diced
  • 1/3 cup chopped fresh cilantro OR 1/3 cup chopped fresh basil
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh chives
  • 3 tbsp red wine vinegar
  • 1/2 teaspoon black pepper
  • 1 clove of garlic, minced
  • salt, to taste
  • 3 tbsp olive oil

Step one: If you’re using dry black beans, you will need to soak them in cold water for a few hours at room temperature or overnight in the refrigerator. Rinse and drain them well. Then cook until tender (about 1 1/2 hours).

Step two: Place wheat berries in a large saucepan and cover with cold water by about 4 inches. Bring to a boil and simmer for 1 to 1 1/2 hours until tender. Drain well. They should be chewy, but still tender — never soft.

Step three: Combine with beans. Add corn, peppers, jalapeno, cilantro, basil, mint and chives to salad ( or whichever herbs you’ve chosen to use).

Step four: Make the dressing. Whisk together vinegar, pepper, garlic, salt and oil. Toss dressing with salad. If you need to, you can adjust the seasonings to fit your liking.

For my salad, I used cilantro and scallions. The original recipe for this salad suggests the addition of arugula or watercress.  You can add whatever makes you happy! Enjoy!

Share

Read Full Post »

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

Read Full Post »

Older Posts »