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Changing Up What’s on Your Plate This Fall
Traditionally speaking, Fall has been a time where comfort foods, such as meatloaf and mac and cheese, are staples on our tables. But American’s palates are expanding and as consumers gain access and greater exposure to more global products, interest in ethnic foods has increased among a range of races and cultures.
The cultural and ethnic trend will continue to transform product selection and in turn what people put on their plates. And there’s also no better season than Fall to change up your routine meals and explore new cuisines and bold flavors. Below are a couple of convenient recipes from our partners at Unilever to spice up and make any meal interesting!
SOUTHWESTERN BLACK BEANS, BROWN RICE & QUINOA
3 Tbsp. vegetable oil, divided
2 bell peppers, (1 each red and green), thinly sliced
1 cup frozen corn
2 cups water
1 package Knorr® One Skillet Meals-Southwestern Chicken Brown Rice & Quinoa
1 can (15.5 oz.) no salt added black beans, rinsed and drained
1/2 cup shredded low fat cheddar cheese
HEAT 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat and cook your peppers and corn 6 minutes. REMOVE everything from skillet and set aside.
ADD remaining oil, water and contents of Knorr® One Skillet Meals-Southwestern Chicken Brown Rice & Quinoa to the same skillet and bring to a boil. Cover, turn down the heat to medium-low and simmer 22 minutes or until rice is tender. (For perfectly cooked brown rice & quinoa, make sure to keep covered.)
STIR in your reserved peppers and corn and black beans; sprinkle with cheese. Remove from heat and let stand covered 2 minutes.
CHICKEN TACOS with PICO DE GALLO
2 lbs. boneless, skinless chicken breasts, cut into 2-in. strips
3 Tbsp. vegetable oil
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. Knorr® Chicken flavor Bouillon
2 cloves garlic, finely chopped
4 tsp. fresh lime juice
12 corn tortillas
PICO DE GALLO:
3 cups seeded and finely chopped tomatoes
1/2 cup finely chopped onion
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
1 serrano chile, seeded and finely chopped
For Pico de Gallo, combine all ingredients in medium bowl. Cover and refrigerate 30 minutes for flavors to blend. Season with salt and pepper, if desired.
For Tacos, toss chicken with oil, cilantro, Knorr® Chicken flavor Bouillon and garlic in large bowl.
HEAT large skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 9 minutes. Sprinkle with lime juice.
TOP tortillas with chicken and Pico de Gallo.
MOROCCAN-STYLE CHICKEN with BARLEY
2 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite size pieces (seasoned with salt & pepper, if you like)
1 Tbsp. all-purpose flour
2 cups water
1 cup sliced carrots, about 1/2-inch thick
1 package Knorr® One Skillet Meals-Moroccan Style Chicken with Barley
2 cups cauliflower florets
3 Tbsp. raisins
HEAT your olive oil in a large nonstick skillet over medium-high heat. Toss your chicken with flour and then cook for 4 minutes until browned. (Chicken will continue to thoroughly cook in Step 2 with the barley.)
ADD water, carrots and contents of Knorr® One Skillet Meals to the skillet and bring to a boil. Cover, turn down the heat to medium-low and simmer 13 minutes.
ADD your cauliflower to the skillet, cover and continue cooking 10 more minutes or until barley is tender. (For perfectly cooked barley, make sure to keep covered.)
STIR in your raisins. Remove from heat and let stand covered 2 minutes.
CURRIED RICE PILAF
1 3/4 cups water
1 package Knorr® Asian Sides™ - Chicken flavor Fried Rice
1 can (14.5 oz.) no salt added green peas, drained
1 can (10 oz.) chunk chicken in water
1 Tbsp. curry powder
1/2 cup nuts, such as cashews or slivered almonds, larger nuts chopped
BRING water and Knorr® Asian Sides™ - Chicken flavor Fried Rice to a boil in large skillet.
STIR in peas, chicken and curry powder. Reduce heat and simmer, covered, 7 minutes, or until rice is tender.
SPRINKLE with nuts.