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January 7, 2009
New Mexico Ag Expo Presents Speedy Suppers Demonstration
Portales, NM —“Speedy Suppers” will be present by Connie Moyers, Roosevelt Co. Extension Home Economist on Tuesday, February 23 and Wednesday, February 24 at 10:30 a.m. both days during the NM Ag Expo in the McAlister Room of the Jake Lopez Building. Both sessions will be the same.
Connie will be demonstrating recipes that help families to eat healthier meals by preparing them at home. The recipes will be fast and easy to prepare. Tips for making recipes healthier will be presented. Connie has presented various cooking schools in Eastern New Mexico and West Texas for the past 35 years and along with 6 friends has published her own cookbook. Her cooking schools are popular for the ease of the recipes and the simple way they are presented. Participants will each receive a booklet with recipes and be able to sample the recipes prepared.
Bring a friend and come enjoy recipes like these during “Speedy Suppers” at the NM Ag Expo.
Chicken Artichoke Pasta
1 pkg. (8 ozs.) uncooked bow tie pasta
1 1/2 lbs. boneless skinless chicken breasts, cubed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1-2 tablespoons minced garlic
2 cans (14 ozs. ea.) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8 1/2 ozs.) oil-packed sun-dried tomatoes, quartered
1 can ( 2 /4 ozs.) sliced ripe olives, drained
Shredded Parmesan cheese
Cook pasta according to the package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, sauté chicken in oil until no longer pink. Add garlic; sauté 1 minute longer. Stir in the artichokes, tomatoes and olives; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with Parmesan cheese.
Save leftover pasta. If you make more pasta than you can eat, freeze the leftovers. It’s simple to put the frozen pasta in boiling water for just a few minutes to heat through.
Cabbage Kielbasa Skillet
1 large red onion, sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
2 tablespoons butter
1 lb. smoked Kielbasa or Polish sausage, cut into 1-inch slices
1 pkg. (16 ozs.) coleslaw mix
1/2 cup reduced-sodium chicken broth
1 teaspoon garlic powder
1/2 teaspoon pepper
In a large skillet, sauté onion and peppers in butter until tender. Add the remaining ingredients. Cook and stir for 6-8 minutes or until heated through.