Monday, November 10, 2008
Take a dip
Dips are not only a classic party favorite, they also are flavorful and easy to make for any gathering. Whether you’re looking for movie-night snacks or festive appetizers, try serving a dip or two. And because many dips can be prepared ahead of time, serving them cuts down on last-minute preparations.
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Most hummus recipes call for tahini. If you don’t have any on hand, try this version. Serve with pita bread wedges, pita chips, or fresh veggies.
Easy Hummus
1 15-ounce can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
In a blender or food processor combine garbanzo beans, garlic, cumin, salt, and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved. Makes 4 servings.
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Seven-Layer Dip
1 16-ounce can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 8-ounce container sour cream
1 1-ounce package taco seasoning mix
2 cups shredded cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained
In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans. In a medium bowl, mix the mayonnaise, sour cream, and taco seasoning mix. Spread over the layer of guacamole. Sprinkle a layer of cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions, and black olives over the cheese. Serve with tortilla chips. Makes 56 servings.
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This dip is great served with warm, crusty bread.
Spicy Oil and Vinegar Bread Dip
1 cup extra virgin olive oil
2/3 cup balsamic vinegar
3 cloves garlic, minced
1-1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, salt, and pepper. Seal bottle; refrigerate mixture 8 hours or overnight. Shake well before serving. Makes 12 servings.
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Shrimp Chip Dip
1 10.75-ounce can condensed cream of shrimp soup, undiluted
1 8-ounce package cream cheese, softened
1 3.5-ounce can cocktail shrimp, drained
1 teaspoon lemon juice
In a medium bowl, beat cream cheese and soup together. Stir in shrimp and lemon juice. Serve dip warm or cold. To serve warm, microwave for about 2 minutes. Makes about 2-1/2 cups.
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Pantry Pointers
Hollowed-out green and red peppers make attractive—and edible—bowls for dip.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 03, 2008
Make a spaghetti dinner
Few things combine comfort and convenience like spaghetti. Although tossing cooked spaghetti with a store-bought sauce makes a satisfying and quick meal, when time permits it also is easy to dress spaghetti up a bit.
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Spaghetti Pizza
1 8-ounce package spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
1/4 teaspoon garlic salt
1 16-ounce jar spaghetti sauce
1 teaspoon dried oregano
1/4 teaspoon dried basil
4 ounces pepperoni sausage, sliced
Preheat oven to 425 degrees; lightly grease a 9x13-inch baking dish. Cook spaghetti according to package instructions; drain. In a large bowl, beat egg; add milk, 1/2 cup of the cheese, and garlic salt. Stir in cooked spaghetti; mix well.
Spread mixture evenly in dish; bake for 15 minutes. Remove from oven and reduce temperature to 350 degrees. Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1-1/2 cups cheese. Top with pepperoni; return to oven and bake for 30 minutes. Let stand 5 minutes before cutting. Makes 6 to 8 servings.
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Lentil Spaghetti
1/4 cup dry brown lentils, rinsed and drained
1 15-ounce can stewed tomatoes, undrained
1 15-ounce can artichoke hearts in water, undrained
1/8 teaspoon cayenne pepper
1/4 cup water
2 tablespoons olive oil
1/4 pound spaghetti
4 green onions, chopped
Place the lentils, tomatoes, and artichokes, cayenne pepper, and water into a large saucepan. Bring to a boil; reduce heat to low and simmer until lentils are tender, about 20 minutes. Cook spaghetti according to package instructions; drain. Return pasta to pot and cover to keep warm. In a small skillet over medium heat, cook oil and onions until tender, about 3 minutes. Add both mixtures to the pasta and toss. Makes 4 servings.
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Easy Beefy Spaghetti
1 pound ground beef
1 medium onion, chopped
1 15-ounce can tomato sauce
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/4 cup water
1 7-ounce package thin spaghetti
Preheat oven to 350 degrees; lightly grease an 8-inch baking pan. In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup, and water. Cook spaghetti according to package instructions; drain. Add spaghetti to sauce; toss to coat. Place mixture in pan; bake until heated through, about 30 minutes.
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Pantry Pointers
Place tablespoons of leftover tomato paste on a baking sheet lined with wax paper and freeze until frozen, then store in a plastic freezer bag.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 27, 2008
Savor the flavor of pumpkin
When it comes to Halloween, not all treats have to be candy. Take a cue from the traditional decorations and make something tasty with the flavor of pumpkin.
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Pumpkin Cheese Ball
1 8-ounce package cream cheese, softened
1 cup canned pumpkin
1 8-ounce can crushed pineapple, well drained
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped onion
In a mixing bowl, beat cream cheese, pumpkin, and pineapple. Stir in cheddar cheese and onion. Shape into a ball; place on a serving platter. Serve with crackers or vegetables. Makes about 3 cups (24 servings).
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Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1-1/2 cups granulated sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts, optional
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in egg; stir in pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake until lightly browned, about 15 minutes. Cool on wire racks. Makes 48 servings.
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Pumpkin Pie Bars
1 18.25-ounce package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups pumpkin pie filling
2/3 cup milk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup butter
Preheat oven to 350 degrees. Grease the bottom of a 9x13-inch pan. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside. Combine remaining cake mix, 1/2 cup melted butter, and 1 egg; mix well. Press into the baking pan. In a medium mixing bowl, mix pumpkin pie filling, 2 eggs, and milk until smooth. Pour evenly over the crust in the pan.
Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling. Bake until a knife inserted into the bars come out clean, about 45 to 50 minutes. Cool before cutting. Makes 24 servings.
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Pantry Pointers
To make your own pumpkin pie spice, mix together 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1-1/2 teaspoons ground allspice.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • (0) Contributions • Permalink
Monday, October 20, 2008
A roast in every pot
Slow cooking on the stove, in the oven, or in a slow cooker is great way to tenderize less expensive cuts of meat. Besides making moist and delicious meats, many pot roast recipes leave behind a rich liquid that’s good for making gravy.
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Dutch Oven Pot Roast
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 325 degrees. Heat a Dutch oven on top of the stove over medium-high heat. Add oil; brown meat in the center of the pan for 4 minutes. Turn meat over with tongs; brown all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion and garlic in the bottom of the pan; sprinkle with salt and pepper. Return meat to pan and cover.
Cook in the oven for 30 minutes. Reduce the heat to 300 degrees; cook until tender, about 1-1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice; top with onions and gravy. Makes 8 servings.
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Slow Cooker Pot Roast
3 pounds beef roast
6 potatoes
1-1/2 cups baby carrots
1 yellow onion
2 ribs celery
1 beef bouillon cube
1/2 cup water
Cut up potatoes, onions, and celery into fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place bouillon cube on top of roast and add water. Cover, and cook on low for 6 to 8 hours or high for 4 to 5 hours. Makes 6 servings.
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Barbecued Pot Roast for Two
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound boneless beef chuck shoulder steak, cut 3/4 inch thick
1 tablespoon canola oil
3/4 cup water
3/4 cup tomato sauce
1 medium onion, sliced
1 garlic clove, minced
3 tablespoons lemon juice
3 tablespoons ketchup
4 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
Combine salt and pepper; rub over steak. Heat a Dutch oven on top of the stove over medium-high heat. Add oil; brown steak on both sides. Add water, tomato sauce, onion, and garlic. Cover and simmer for 30 minutes. Combine lemon juice, ketchup, brown sugar, Worcestershire sauce, and ground mustard; pour over meat. Cover and simmer until meat is tender, about 1 to 1-1/4 hours. Makes 2 servings.
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Pantry Pointers
Browning a roast on all sides before cooking it not only improves the appearance of the roast, it also improves the flavor.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 13, 2008
Sweeten the meal
Sweet potatoes don’t just taste good, they’re good for you. And although they may be most popular at the holidays, sweet potatoes are versatile and nutritious enough to make an appearance on the dinner table much more often.
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If time doesn’t permit the slow baking of the sweet potatoes, use a microwave oven.
Cream of Sweet Potato Soup
3 large sweet potatoes
3 14-ounce cans low-sodium chicken broth
1/4 cup brown sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
1/3 cup heavy cream
Preheat oven to 350 degrees. Bake sweet potatoes in preheated oven until soft, about 1-1/2 hours. Remove and let cool slightly. After sweet potatoes are cool enough to handle, peel and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat; reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat, and stir in cream. Makes 6 servings.
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Baked Sweet Potato Fries
1-1/2 teaspoons olive oil
1/4 teaspoon paprika
4 sweet potatoes, sliced lengthwise into sticks
Preheat oven to 400 degrees. Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks; stir to coat. Place on baking sheet. Bake until browned, about 20 minutes. Makes 4 servings.
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A pinch of seasoning is the amount that you can pinch between your finger and thumb. It usually is about half of 1/8 teaspoon.
Pineapple Sweet Potatoes
6 sweet potatoes
1 20-ounce can crushed pineapple
1 cup packed brown sugar
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain. Once cooled, peel and quarter them.
In a saucepan, combine pineapple, sugar, cinnamon, ginger, nutmeg, and cloves. Bring to boil; reduce heat. Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes. Makes 8 servings.
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Pantry Pointers
When buying sweet potatoes, look for ones that are firm and without bruises or cracks. Although sweet potatoes should be stored in a cool, dry place, they should not be stored in the refrigerator.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 06, 2008
Spice up cool nights
When it comes to adding heat to food, few things are easier than a sprinkling of crushed red pepper flakes. These flakes are made from hot red peppers, such as cayenne, that have been dried and crushed. Although they are most often seen as a condiment at pizzerias, they bring hotness and a spicy flavor to a variety of dishes.
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Red Pepper Biscuits
2-3/4 cups baking mix, such as Bisquick
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon garlic powder
1 cup milk
1 cup shredded Cheddar cheese
2 tablespoons butter or margarine, melted
Preheat oven to 425 degrees. Combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4-cupfuls onto greased cookie sheet. Combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits. Bake for 10 to 12 minutes, or until golden brown. Makes 12 servings.
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Oven Roasted Potatoes
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
Preheat oven to 475 degrees. In a large bowl, combine oil, garlic, basil, marjoram, dill, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast until browned on all sides, turning occasionally, about 20 to 30 minutes. Makes 4 servings.
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Arrabbiata sauce goes well with any plain pasta, but penne pasta is recommended because it has ridges that help hold the sauce.
Simple Arrabbiata Sauce
2 28-ounce cans diced tomatoes
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper, or to taste
In a large saucepan, combine tomatoes, olive oil, red pepper flakes, and basil. Simmer until sauce is thickened, about 30 to 40 minutes. Stir in garlic; simmer an additional 10 minutes. Remove from heat; stir in salt and pepper. Makes 4 servings.
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Pantry Pointers
When cooking for people who might not like spicy foods, use red pepper flakes sparingly or omit them from the recipe. Offer red pepper flakes at the table and allow people to add the amount they want.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Breads • Main Dishes • Side Dishes • (0) Contributions • Permalink
Monday, September 29, 2008
Teach tomatoes new tricks
This time of year, it’s easy to find flavorful tomatoes that are delicious sliced and served plain or topped with a little salt. And with a few extra ingredients, you can easily turn tomatoes into delightful side dishes.
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Tomato and Green Pepper Salad
3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon pepper
In a large bowl, combine the tomatoes, green pepper, celery, and onion. In a small bowl, combine the vinegar, sugar, salt, and pepper; stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon. Makes 6 servings.
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Plum Tomatoes with Balsamic Vinaigrette
6 plum tomatoes, sliced
1/2 cup sliced red onion
3 tablespoons balsamic vinegar
2 tablespoons olive or canola oil
1/2 teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 fresh basil leaves, snipped
In a bowl, gently combine the tomatoes and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, garlic powder, and pepper; shake well. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon. Makes 4 servings.
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Cherry Tomato Corn Salad
1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber
In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt, and pepper; shake well. In a large bowl, combine the corn, tomatoes, and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving. Makes 6 servings.
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Okra and Tomatoes
2 slices bacon
1 pound frozen okra, thawed and sliced
1 small onion, chopped
1/2 green bell pepper, chopped
2 celery, chopped
1 14.5 ounce can stewed tomatoes
Salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble; set aside. After removing bacon from pan, sauté okra, onion, green pepper, and celery until tender. Add tomatoes, salt, and pepper and cook until well blended. Garnish with crumbled bacon, if desired. Makes 6 to 8 servings.
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Pantry Pointers
For best flavor, store ripe tomatoes at room temperature.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 22, 2008
Bring brats to the game
Fall football wouldn’t be the same without pre-game festivities. For some, that means packing up the car and heading to the stadium for a tailgating party. Good friends, good food, and good weather combine to turn a football game into a day to remember. And while anything goes when it comes to tailgating food, bratwurst remains one of the most popular main dishes.
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If you’ve got a marinade injector, you can barbecue bratwurst from the inside out.
Barbecue Bratwursts
4 fresh bratwurst sausages
1/2 cup barbecue sauce
4 buns
Lightly oil grill grate and preheat grill for high heat. Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight. Place bratwurst on the grill and cook to desired doneness, about 10 minutes, turning once. Serve on buns.
Makes 4 servings.
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Midwestern Bratwurst
2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter or margarine
6 12-ounce cans or bottles beer
1-1/2 teaspoons ground black pepper
10 hoagie rolls
Prick each bratwurst several times with fork; place in a large stockpot with the onions, butter, and beer. Place pot over medium heat; simmer for 15 to 20 minutes.
Lightly oil grill grate and preheat grill for medium-high heat. Remove bratwurst from stockpot and grill to desired doneness, about 10 to 14 minutes, turning occasionally to brown evenly. Serve hot on hoagie rolls. Makes 10 servings.
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Bratwurst and Shrimp Boil
1 19-ounce package beer bratwurst, such as Bob Evans
2 12-ounce bottles beer
8 cups water
3/4 cup crab boil seasoning, such as Old Bay
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled and deveined
Melted butter and lemon wedges, optional
Lightly oil grill grate and preheat grill for medium heat. Grill brats just to brown, then cut into 2 pieces. In a 10-quart pot, bring beer, water, seasoning, and onion to a boil. Add potato and bratwurst; cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp; cover and cook until shrimp and sausage reach desired doneness, about 5 minutes. Serve all with melted butter and lemon wedges if desired. Makes 4 to 6 servings.
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Pantry Pointers
For best results, check bratwurst for doneness with a meat thermometer. When done, the internal temperature of the sausage will be 160 degrees.
Popular bratwurst condiments include sauerkraut, chopped onion, ketchup, and mustard.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 15, 2008
Make your own granola bars
When grocery prices increase, convenience foods start to look less like a timesaver and more like an unnecessary expense. If your family enjoys the handiness of granola bars, consider cutting them from the shopping list in favor of making them at home. Just remember that even with homemade versions, granola bars still should be considered a snack and not a replacement for a regular meal.
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Nutty Granola Bars
2 cups quick cooking oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup raisins
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup vegetable oil
1/2 cup honey
1 egg
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line a 9x13-inch baking pan with aluminum foil or parchment paper; spray with nonstick cooking spray.
In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
Bake until the edges are golden, about 25 to 30 minutes. Cool completely in pan before turning out onto a cutting board and cutting into bars. Makes about 20 servings.
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Honey Chip Granola Bars
1/4 cup butter or margarine
1/4 cup vegetable oil
1-1/2 pounds miniature marshmallows
1/4 cup honey
1/4 cup peanut butter
5 cups old-fashioned oats
4-1/2 cups crisp rice cereal, such as Rice Krispies
1 cup graham cracker crumbs (about 16 squares)
1 cup flaked coconut
1 cup crushed peanuts
1/2 cup miniature chocolate chips
In a large saucepan, combine the butter, oil, and marshmallows. Cook and stir over low heat until mixture is melted and smooth. Remove from the heat; stir in honey and peanut butter.
Combine the oats, cereal, cracker crumbs, coconut, and peanuts. Add to the marshmallow mixture; mix well. Press into a greased 15x1-inch. pan. Cool for 10 to 15 minutes. Sprinkle with chips and gently press into top. Cool completely. Cut into bars. Makes about 4 dozen.
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Pantry Pointers
Store homemade granola bars for up to a week in an airtight container or wrapped in plastic.
Crisp rice bars, made with cereal such as Rice Krispies, are easy and versatile. By adding one or more ingredients, you can create a snack similar to granola bars. Possible add-ins include coconut, raisins, chocolate chips, or peanut butter.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 08, 2008
Try these time-saving meals
Fast food doesn’t always have to involve a drive-thru. With the right recipes, you can make meals from healthier ingredients and get them on the table quickly.
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15-Minute Asian-Style Skillet Dinner
1/2 pound beef cube steaks, cut into strips
1 tablespoon vegetable oil
1/2 cup julienned green pepper
1/4 cup chopped celery
4 teaspoons cornstarch
1/2 cup water
2-1/2 tablespoons soy sauce
1 teaspoon sugar
1 medium tomato, cut into wedges
Hot cooked rice
In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. In a bowl, combine cornstarch, water, soy sauce, sugar, and salt until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add steak and tomato to skillet; heat through. Serve over rice. Makes 2 servings.
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30-Minute Baked Chicken Fajitas
1 pound boneless skinless chicken breasts, cut into thin strips
1 14.5-ounce can diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 6-inch flour tortillas, warmed
Preheat oven to 400 degrees. In a 13x9-inch baking dish coated with cooking spray, combine the chicken, tomatoes, onion, and peppers. Combine the oil, chili powder, cumin, and salt. Drizzle over chicken mixture; toss to coat.
Bake, uncovered, until chicken is no longer pink and vegetables are tender, about 20 to 25 minutes. Spoon onto tortillas; fold in sides. Makes 6 servings.
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45-Minute Pork Chops with Orange Rice
4 loin or pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1-1/3 cups uncooked instant rice
1 cup orange juice
Salt and pepper to taste
1 10.5-ounce can condensed chicken with rice soup, undiluted
Preheat oven to 350 degrees. In a skillet, brown pork chops on both sides in oil. Sprinkle rice into a greased 9-inch square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops.
Cover and bake for 20 minutes. Uncover; bake until meat juices run clear and rice is tender, about 10 to 15 additional minutes. Makes 4 servings.
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Pantry Pointers
Bagged salads make easy side dishes. Bagged coleslaw mix makes a good substitute for shredded cabbage in many recipes.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 01, 2008
Take advantage of zucchini
Although zucchini is available all year long in many grocery stores, now is time to enjoy it from local gardens. And since it’s often abundant, it’s good that zucchini is usable in everything from soups to main dishes to desserts.
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Curried Zucchini
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon vegetable oil
1 large onion, halved and sliced
1 clove garlic, minced
1 tablespoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon dried ginger
1/2 teaspoon red pepper flakes
3 pounds zucchini, sliced into chunks
1 13.5-ounce can unsweetened coconut milk, regular or light
Hot cooked white rice, such as basmati
Cilantro and cashews, optional
Place mustard and cumin seeds in a dry pan over medium heat; cook until the spices release a strong aroma, about 1 to 2 minutes. Set aside. In a stockpot, sauté onions in oil over medium-high heat until softened, about 5 minutes. Add garlic, curry powder, coriander, salt, ginger, and red pepper flakes; reduce heat to medium-low and cook for 3 minutes, stirring constantly.
Add zucchini and cook until it softens. Add coconut milk and bring to a boil, then reduce heat; simmer 10 to 12 minutes. Serve over rice and garnish with cilantro and cashews if desired. Makes 4 to 6 servings. .
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Zucchini Brownies
Brownies:
1/2 cup vegetable oil
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup butter or margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. For brownies, mix together the oil, sugar, and vanilla in a large bowl until well blended. In a separate bowl, combine flour, cocoa, baking soda, and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake until brownies spring back when gently touched, about 25 to 30 minutes.
For frosting, melt cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk, and vanilla. Stir into the cocoa mixture. Spread over cooled brownies before cutting into squares. Makes 24 servings.
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Pantry Pointers
When choosing zucchini from the store or garden, select ones that feel firm and heavy. Zucchini should have a shiny skin.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, August 25, 2008
Package your Labor Day meal
Although Labor Day isn’t the end of the season, it is the last summer holiday and the perfect time cook outdoors. Enjoy more of the holiday by making meal preparation and cleanup easy with aluminum foil packets.
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Foil-Package Vegetables
1 cup zucchini chunks
1 cup medium fresh mushrooms
1 cup red pepper chunks
1 cup green pepper chunks
1 cup cherry tomatoes
1/4 cup Italian salad dressing, regular or reduced fat
2 tablespoons grated Parmesan cheese
Preheat outdoor grill to medium-high heat. Toss vegetables and tomatoes with dressing. Place in center of 18-inch-long piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Grill until vegetables are crisp-tender, about 8 to 10 minutes, turning halfway through cooking. Carefully cut slits in foil to release steam. Open packet. Sprinkle vegetable mixture with cheese. Makes 6 servings.
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Foil-Package Beef and Vegetables
1-1/4 pounds ground beef chuck
4 potatoes, sliced
4 carrots, sliced
2 sweet onions, sliced
4 teaspoons butter
Salt and pepper to taste
Preheat outdoor grill to high heat. Lightly grease one side of four large pieces of heavy-duty foil. Form ground beef into four patties; place one in the center of each foil piece. Evenly divide potatoes, carrot, and onion and arrange around the beef. Top each portion with 1 teaspoon butter; sprinkle with salt and pepper to taste. Tightly seal the foil around the beef and vegetables. Place the sealed foil packet on the prepared grill. Cook to desired doneness, about 30 minutes, turning frequently. Makes 4 servings.
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Campfire Foil-Package Dinner
4 boneless, skinless chicken breasts, cubed (about 1 pound)
2 onions, diced
1 8-ounce package sliced fresh mushrooms
1 green bell pepper, sliced
1 red bell pepper, sliced
4 cloves garlic, sliced
4 small potatoes, cubed
1/4 cup olive oil
1 lemon, juiced
In a large bowl, combine the chicken, onion, mushrooms, green pepper, red pepper, garlic, and potatoes. In a small bowl, combine olive oil and lemon juice; add to chicken mixture and mix well. Lightly grease one side of four large pieces of heavy-duty foil. Evenly divide the chicken mixture on the four foil pieces. Top each with an additional sheet of foil; roll up the edges tightly. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes. Makes 4 servings.
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Pantry Pointers
When heavy-duty foil isn’t available, use a double layer of regular foil.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 18, 2008
Drum up some chicken
When big packages of chicken drumsticks are on sale, it’s tempting to get a lot of chicken for a low price. But the meat is only a bargain if it’s enjoyed. Fortunately, the versatility of drumsticks makes them perfect for the oven, slow cooker, or grill.
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Parmesan Chicken
12 chicken drumsticks
1 egg
2 cups grated Parmesan cheese
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Preheat oven to 400 degrees; rinse drumsticks and pat dry. In a shallow bowl, combine cheese, pepper, and garlic powder. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees until brown, about 45 minutes. Makes 6 servings.
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Skinless drumsticks can dry out easier than ones with an intact skin; however, the slow cooking in this recipe helps keep them moist.
Slow-Cooked Skinless Drumsticks
3 pounds skinless chicken drumsticks
1 8-ounce can tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
1 teaspoon minced garlic
3 tablespoons cornstarch
1/4 cup cold water
Place drumsticks in a 5-quart slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar, and garlic; pour over chicken. Cover and cook on low until chicken juices run clear, about 5 to 6 hours.
Remove chicken and keep warm. Strain cooking juices. In a small saucepan, combine cornstarch and cold water until smooth; stir in juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. Makes 6 servings.
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Lemon-Pepper Legs
18 chicken drumsticks
2 tablespoons vegetable oil
2 teaspoons lemon-pepper seasoning
Preheat grill for medium heat. Rinse drumsticks and pat dry. Rub with vegetable oil then sprinkle evenly with lemon-pepper seasoning on all sides. Place chicken on grill and cover. Cook, turning twice, until chicken juices run clear, about 30 minutes. When done, remove from heat and allow to rest for five minutes before serving. Makes about 12 servings.
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Pantry Pointers
When using a meat thermometer to check chicken breasts for doneness, make sure the internal temperature reaches 170 degrees.
Poach or bake chicken drumsticks until done and allow them to cool. Once cooled, pull the meat off the bone and use or freeze for later use in recipes calling for chopped, cooked chicken.
Chicken drumsticks are perfect for kids that like to eat food with their fingers. Add some chopped, fresh vegetables and their meal can be dunked in a dip.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 11, 2008
Parsley is more than a garnish
Parsley may be best known as the sprig of herb moved to the side as soon as a restaurant meal is delivered to the table. But the varieties of this herb are nutritious, colorful, and—most importantly—flavorful.
Since flat-leaf parsley has a little more flavor, it is a good choice for cooked dishes. Curly-leaf parsley shines in salads, dips, and garnishes. However, these are just guidelines. Consider both types to be interchangeable, and make your choice based on the freshness of the available bunches.
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Creamy Parsley Veggie Dip
1 cup fat-free mayonnaise
1 cup reduced-fat sour cream
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables
In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables. Makes 8 to 10 servings.
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Parsleyed Pilaf
2 cups water
1/4 cup dried minced onion
4 teaspoons butter or margarine
2 teaspoons chicken bouillon granules
2 cups instant rice
1/4 cup minced fresh parsley
In a small saucepan, bring water, onion, butter and bouillon to boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Makes 4 servings.
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Broccoli and Tomato Pasta
3 quarts water
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet or pot, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil until pasta and broccoli are tender, about 3 to 4 additional minutes.
Meanwhile, in a nonstick skillet, sauté the tomatoes, garlic, and red pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat. Makes 4 servings.
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Pantry Pointers
When selecting parsley, look for bright green leaves that aren’t wilting. After rinsing and drying parsley, store it in the refrigerator in a plastic bag. Alternatively, you can stand the bunch in a glass of water and store that in the refrigerator.
To substitute fresh parsley for dried, use 1 tablespoon fresh parsley for every 1 teaspoon called for in the recipe.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • Side Dishes • (0) Contributions • Permalink
Monday, August 04, 2008
Make a pie with eggs
Eggs are an economical source of protein, vitamins, and minerals and ought to be used for more than baking and scrambling. These baked dishes are perfect by themselves for breakfast or brunch, or paired with a salad and bread for a hearty dinner.
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Quickie Quiche
2 cups milk
4 eggs
3/4 cup biscuit baking mix, such as Bisquick
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 10-ounce package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces (1 cup) shredded Cheddar cheese
Preheat oven to 375 degrees. Lightly grease a 10-inch quiche dish. In a large bowl, beat together milk, eggs, baking mix, butter, and Parmesan cheese. Batter will be lumpy. Stir in broccoli, ham, and Cheddar cheese. Pour into prepared quiche dish. Bake until eggs are set and top is golden brown, about 50 minutes. Makes 8 servings.
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Spinach Frittata
1/2 cup julienned sweet red pepper
1/2 cup chopped onion
2 tablespoons olive or vegetable oil
3 eggs
1/2 cup milk
1 cup chopped cooked chicken
1/2 cup thawed frozen chopped spinach, squeezed dry
4 ounces (1/2 cup) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, sauté the red pepper and onion in oil until tender. In a bowl, beat eggs and milk. Stir in chicken, spinach, mozzarella and Parmesan cheeses, salt, and pepper. Add to the skillet. Cover and cook over medium heat until completely set, about 7 to 10 minutes. Cut into wedges. Makes 4 servings.
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Individual Breakfast Pies
3/4 pound breakfast sausage
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 12-ounce can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
4 ounces (1/2 cup) shredded Colby-Monterey Jack cheese
Preheat oven to 400 degrees. In a large, deep skillet over medium-high heat, combine sausage, onion, and green pepper. Cook until sausage is evenly brown. Drain and crumble; set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out; line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. Bake until filling is set, about 18 to 20 minutes. Makes 10 servings.
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Pantry Pointers
If you don’t have a quiche pan, use a glass pie pan, preferably one with higher sides.
Always let quiche or frittata stand for 5 to 10 minutes before cutting.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com