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WLRN 91.3 FM is licensed to the School Board of Miami-Dade County, Florida and serves a weekly audience of more than 500,000 from Palm Beach to Key West. It is ranked number one in the state of Florida among NPR stations.

WLRN Radio Archives

Topical Currents | The Florida Roundup | South Florida ArtsBeat| A Word On Food

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06/04/15 - On the next Topical Currents, it’s our At Your Service mode.  June is here, and another brutal summer looms.  Is your air conditioning OK for the brutal months ahead?  We’ll have an expert on hand.

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06/02/15 - Join us for Tuesday’s Topical Currents, when we discuss women and their inclusion in the fields of technology and science.  Despite more women currently employed in these areas, women and girls are often not encouraged to pursue advanced studies in math, science and technology.  We’ll have a panel of distinguished women to give their experience & insights.  That’s Topical Currents . . . Tuesday at 1pm.

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06/01/15 - When most homeowners choose to employ a contractor for upgrades or repairs, they usually expect to hire a burly construction guy.

05/29/15 - Next time on South Florida Arts Beat, legendary record man and broadcaster, Michael Dean, previews his Lincoln Road Listening Club presentation about WBUS, Miami Beach’s alternative radio station of the early 1970s.

05/28/15 - 1:30pm - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Dan Churchill, the break-out star of Master Chef Australia and author of Dude Food: A Guy’s Guide to Cooking Kick-Ass Food.  He also ha

05/27/15 - Tune in for Wednesday’s Topical Currents for a visit from Dr. Jeffrey Lieberman, who chairs the psychiatric department of Columbia University. 

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05/26/15 - Join us for Tuesday’s Topical Currents, when we explore gardening in sub-tropical South Florida.

If you’ve gardened in other areas, South Florida has its unique requirements. We’ll be “At Your Service,” with Urban Horticulture and Natural Resources Extension Agent, Dr. John Pipoly and Broward County Master Gardeners President, Teri Goldsmith. Topical Currents . . . “At Your Service,” Tuesday at 1pm.

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05/22/15 - Next time on South Florida Arts Beat, Dr. Jordana Pomeroy, Director of the Frost Art Museum at FIU, describes to contributor, Judith Bishop, new exhibitions coming to the museum through the fall. Charles Greenfield previews future concerts from the Mainly Mozart Series with Artistic Director Marina Rah-DU-shina. Jazz and Blues writer, Bob Weinberg reviews “Brandon’s Blues”, a new CD from South Florida’s Blues legend, Joey Gilmore.

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05/21/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Evandro Caregnato, Culinary Director, Texas de Brazil, Brazilian steak house. He’ll talk about adding Brazilian flavors to our Memorial Day Barbeques and bring steak for us to taste on the air.

~~Dinner in Minutes~~

Smoky Chicken and Three Bean Salad – simple salad for Memorial Day Weekend

A cool salad for warm Memorial Day Weekend 

Toss chicken strips in cumin and add chipotle peppers and their sauce to your favorite oil and vinegar dressing for a quick, Southwester salad dinner. Toasted baguette with Parmesan cheese complements this delicious and unconventional chicken and three bean salad.

Chipotle peppers in adobo sauce can be found in the grocery section of the supermarket. Chipotle Chili Pepper seasoning can be found in the spice section of the supermarket.  It can be used as an alternative to the peppers in adobo sauce. If using the spice seasoning, add 2 teaspoons to the salad dressing.

Recipes

SMOKY CHICKEN AND THREE BEAN SALAD

1/2 whole wheat baguette (6 inches)

2 tablespoons grated Parmesan cheese

1 chipotle pepper, chopped

1 tablespoon adobo sauce from bottle with pepper

1/4 cup reduced-fat oil and vinegar dressing

3/4 pound cooked boneless, skinless chicken strips

1 teaspoon ground cumin

1/4 pound trimmed green beans, cut into 1-inch lengths (about 1 cup)

1/2 cup canned, drained and rinsed chickpeas

1/2 cup canned drained and rinsed red kidney beans

Salt and freshly ground black pepper

 Slice baguette in half lengthwise and then in half horizontally to make four pieces.  Sprinkle the inside with Parmesan cheese and place in toaster oven to melt cheese, about 2 minutes.

 Add chipotle pepper and adobo sauce to dressing and set aside. Toss chicken strips with cumin and set aside. Place green beans in a large microwave-safe bowl and microwave on high 2 minutes.  Remove from microwave and add chicken, chickpeas, kidney beans and dressing.  Toss well.  Add salt and pepper to taste.  Toss again.  Serve with Parmesan baguette. Makes 2 servings.

 Nutrition InformationPer serving: 536 calories (15 percent from fat), 8.8 g fat, (2.1 g saturated, 2.5 g monounsaturated), 102 mg cholesterol, 55.1 g protein, 58.8 g carbohydrates, 10.1 g fiber, 972 mg sodium.Shopping List

To buy: 1 small piece Parmesan cheese, 3/4 pound cooked boneless, skinless chicken strips, 1 whole wheat baguette, 1 small can chickpeas,1 small can red kidney beans, 1 bottle dried cumin, 1 jar chipotle peppers in adobo sauce, and 1/4 pound trimmed green beans

Staples: Reduced-fat oil and vinegar dressing, salt and black peppercorns

Helpful Hints

  • Buy trimmed green beans and cut them into 1-inch pieces.
  • Toast baguette with cheese in a toaster oven or under a broiler.
  • Use same bowl for microwaving green beans and making the salad.

Countdown:

  • Toast baguette.
  • Make salad.

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