Pittsfield Recipe Bonanza!
As many of you know, I recently spent a few days in Pittsfield, VT assisting with the 100 mile, marathon, half marathon, and 10K snow shoe races and Winter Death Race put on by Peak Races. The experience was amazing and it inspired so many recipes, I have to devote a series of posts to the people and town of Pittsfield!
Pittsfield is a picturesque town nestled in the mountains of Vermont and the people there were more than gracious and accommodating of those of us who descended on them for the weekend. Home of the infamous “Spartan Barn” and the now legendary “Barn Beast” Jason Jaksetic; it’s a perfect place to train and a beautiful place to visit. The barn itself is a meticulously restored and renovated space with a green house, living quarters on the top floor complete with wifi Internet access, bathrooms, and kitchen. The main floor is an open and spacious dining hall space with a fireplace and large windows that give a panoramic view of the mountains and trails outside. Literally steps outside the back door is 15 miles of mountain trails perfect for biking and hiking in the warmer temperatures and snow shoeing in the winter. If all the mountain trails aren’t enough to keep you busy, a Bikram Yoga studio in “downtown” Pittsfield can keep you on track with your fitness.
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So what kind of recipes did the little town of Pittsfield inspire? First up, the 100 miler left an impressin so here is my first Pittsfield recipe!
100 Mile Snow Shoe Surprise
What’s the surprise? That people want to do 100 miles on snow shoes! I made this recipe for the guys doing the 100 mile snow shoe race in Pittsfield, VT a couple weeks back. They needed something hearty and the quinoa gave them some added protein for their journey. With just a few ingredients, it’s a perfect meal for a busy evening that may or may not include a 100 mile trek through the Vermont Mountains.
1 can organic cream of chicken soup (Can substitute cream of mushroom here)
1 lb organic cooked chicken breasts cut into one inch cubes
1 cup prepared quinoa (make according to package instructions) Brown rice can also be used here
1 bag frozen vegetables (I used the California blend of carrots, broccoli, and cauliflower)
Sea Salt and Ground Black pepper to taste
Brown the chicken and cook the quinoa. Add the frozen vegetables and cream of chicken soup and mix well. Add Salt and pepper to taste. Bake at 350 degrees for about 35 minutes.