Showing posts with label culinary arts. Show all posts
Showing posts with label culinary arts. Show all posts
Wednesday, July 29, 2009
Tuesday, July 28, 2009
Dinner!
Mexican Chicken-and-Rice Casserole
Use your stored staples to cook this quick, healthy dinner. Don't be afraid to swap ingredients—if a recipe calls for kidney beans and you have extra cans of black beans in your pantry, use them instead.
Prep: 15 min. Cook: 30 min. Serves: 8 Cost per serving: $1.41
• 1 Tbsp. vegetable oil.
• 1 onion, chopped.
• 1 Tbsp. chili powder.
• 1 Tbsp. cumin.
• 2 cups uncooked white rice.
• 1 14.5-oz. can low-sodium chicken broth.
• 1 14.5-oz. can diced tomatoes with jalapeños.
• 1 15.5-oz. can red kidney beans, drained and rinsed.
• 1 8.75-oz. can whole-kernel corn, drained and rinsed.
• 1 4.5-oz. can chopped green chilies.
• 1 12.5-oz. can chicken breast in water, drained.
• Salt and pepper.
1. Preheat oven to 350°F. In a large Dutch oven over medium heat, warm oil. Add onion and sauté until softened and translucent, 5 to 7 minutes. Add chili powder and cumin; stir for 1 minute. Add rice; cook, stirring, for 2 minutes. Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil. Cover tightly and bake until rice is tender and liquid has been absorbed, 25 to 30 minutes.
2. Remove from oven and let stand, covered, for 5 minutes. Fluff rice with a fork, check and adjust seasoning and serve.
PER SERVING: 216 Cal., 3g Fat (0g Sat.), 31mg Chol., 4g Fiber, 17g Pro., 34g Carb., 1,051mg Sod.
Use your stored staples to cook this quick, healthy dinner. Don't be afraid to swap ingredients—if a recipe calls for kidney beans and you have extra cans of black beans in your pantry, use them instead.
Prep: 15 min. Cook: 30 min. Serves: 8 Cost per serving: $1.41
• 1 Tbsp. vegetable oil.
• 1 onion, chopped.
• 1 Tbsp. chili powder.
• 1 Tbsp. cumin.
• 2 cups uncooked white rice.
• 1 14.5-oz. can low-sodium chicken broth.
• 1 14.5-oz. can diced tomatoes with jalapeños.
• 1 15.5-oz. can red kidney beans, drained and rinsed.
• 1 8.75-oz. can whole-kernel corn, drained and rinsed.
• 1 4.5-oz. can chopped green chilies.
• 1 12.5-oz. can chicken breast in water, drained.
• Salt and pepper.
1. Preheat oven to 350°F. In a large Dutch oven over medium heat, warm oil. Add onion and sauté until softened and translucent, 5 to 7 minutes. Add chili powder and cumin; stir for 1 minute. Add rice; cook, stirring, for 2 minutes. Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil. Cover tightly and bake until rice is tender and liquid has been absorbed, 25 to 30 minutes.
2. Remove from oven and let stand, covered, for 5 minutes. Fluff rice with a fork, check and adjust seasoning and serve.
PER SERVING: 216 Cal., 3g Fat (0g Sat.), 31mg Chol., 4g Fiber, 17g Pro., 34g Carb., 1,051mg Sod.
Wednesday, July 8, 2009
New Requirements added!
Some new requirements have been added to the College of Political Sciences & Culinary Arts. See Dean for details!
Friday, May 15, 2009
Tuesday, April 21, 2009
FROM THE DEAN
So, in an effort to be a good example as Dean, I sat down last night and started looking at the colleges and requirements that interested me. As I went through all those pretty, colorful pages (Thanks Annie K.!!!) I realized that there are at least one requirement from each college, and more from others, that I hadn't realized that I could work on at the same time. Therefore, ladies, you'll be pleased to know that your Dean is majoring in everything! And oddly enough, for those of you who know me well, the first requirement that I had started working on was in the College of Culinary Arts. (You may stop laughing now!)
At any rate, what I'm trying to say is that it may be easier to get started than you think & you may be able to accomplish more than you think you can.
I think you can, I think you can, I think you can!!!
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