Main Dishes
Monday, January 22, 2007
Try cooking with cola
Many people enjoy drinking cola but not as many have tried cooking with it. Cola brings a different twist to recipes without overpowering the food. If calories are an issue, you can try using diet cola in recipes that are not cooked a long time at high temperatures, as that can make diet colas turn bitter.
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Cola Chicken
1/2 cup chopped onion
2 tablespoons vegetable oil
4 4-ounce boneless skinless chicken breast halves
1 12-ounce can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water
In a skillet, sauté onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through. Makes 4 servings.
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Cola Pot Roast
1 14.5-ounce can stewed tomatoes
1 cup cola-flavored carbonated beverage
1 packet dry spaghetti sauce mix
1 cup chopped onion
3/4 cup chopped celery
1-1/2 teaspoons salt
1/2 teaspoon garlic salt
3 pounds beef chuck roast
2 tablespoons vegetable oil
In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved.
In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender. Makes 6 servings.
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This makes a very moist low-fat cake. Because it is tender, it is important to allow the cake to cool completely before trying to cut it.
Diet Cola Cake
1 18- to 19-ounce box chocolate cake mix, unprepared
1 12-ounce can diet cola
Preheat oven according to package directions. Spray a 9x12-inch cake pan with nonstick cooking spray. Mix the dry cake mix with the diet soda. Pour batter into prepared pan and bake according to package instructions. Cool completely. Makes 12 servings.
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Pantry Pointers
For best results when cooking with cola, start with room-temperature cola.
For a flavorful baked ham, baste with cola before putting in the oven and every 30 minutes during cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, January 15, 2007
Use beans in your casserole
Casseroles are a convenient way to serve a hearty meal on a chilly winter night. Just toss in all the ingredients, and while it bakes you’ll have time to relax or catch up on a chore or two.
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Rice and Black Bean Bake
1 15-ounce can black beans, rinsed and drained
1 10-ounce can diced tomatoes and green chilies, undrained
1 8-ounce can tomato sauce
1 8-ounce jar picante sauce
2 cups cooked white rice
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
Tortilla chips, optional
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a bowl, combine beans, tomatoes, tomato sauce, and picante sauce. Stir in the rice, sour cream, and 1 cup of cheese. Transfer to prepared baking dish; sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 20 minutes. Serve with tortilla chips if desired. Makes 6 main-dish or 10 side-dish servings.
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Hot Dog Casserole
1 cup ketchup
1/4 cup prepared mustard
1/4 cup granulated sugar
2 tablespoons Worcestershire sauce
2 16-ounce cans baked beans, drained
1 medium onion, chopped
1 green pepper, chopped
1 pound hot dogs, sliced
1 16-ounce can sauerkraut
Preheat oven to 350 degrees. Lightly grease a baking dish; set aside. Mix the ketchup, mustard, sugar, and Worcestershire together; set aside. Sauté the onion and pepper in a skillet that has been coated with nonstick cooking spray and then spread the onion and pepper over the beans. Spread half of the ketchup mixture over the onion and pepper. Place the hot dogs on top of the ketchup mixture. Top with the sauerkraut and then the remaining sauce. Bake until heated through, about 30 minutes. Makes 5 servings.
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One-Pot Casserole
1 pound ground beef, cooked and drained
2 medium potatoes, cooked and cubed
2 8-ounce cans tomato sauce
1 15.5-ounce can black-eyed peas, rinsed and drained
1 15-ounce can lima beans, rinsed and drained
1 8-ounce can mixed vegetables, drained
1 medium onion, chopped
1/8 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a large bowl, combine all ingredients and mix well. Transfer to prepared baking dish. Cover and bake until heated through, about 1 hour. Makes 4 to 6 servings.
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Pantry Pointers
By rinsing canned beans before using them, you eliminate some of the sodium and gas-causing sugars.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 08, 2007
Try different meats in meatballs
Meatballs are a fun and delicious addition to any meal. While ground beef may be the most popular main ingredient, it certainly isn’t the only meat that can be formed into meatballs.
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Turkey Meatballs
2 tablespoons olive oil
1 20-ounce package ground turkey (at least 7% fat)
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking until somewhat crispy on the outside, about 5 additional minutes. Makes 6 servings.
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Venison Meatballs
1 medium onion, finely chopped
1/2 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika
Preheat oven to 375 degrees. In a bowl, combine onion, rice, salt, and pepper. Crumble venison over mixture and mix well. Shape into 1-1/2-inch balls. Place in a greased 8-inch square baking dish. Combine the remaining ingredients; pour over meatballs. Bake, uncovered, until meat is no longer pink, about 35 to 45 minutes. Makes 4 servings.
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Pork Meatballs
1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 14.5-ounce can beef broth
In a bowl, combine egg, bread, garlic, cheese, salt, parsley, and pepper. Crumble meat over mixture and mix well. Shape into 2-inch balls.
In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook until meat is no longer pink, about 15 additional minutes. Remove with a slotted spoon. Makes 2 servings.
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Pantry Pointers
Instead of buying ready-made meatballs, double your favorite recipe and freeze the extras for a quick weeknight meal. For easy storing, freeze the meatballs on a baking sheet and then place frozen meatballs in freezer bags.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 01, 2007
Keep your resolutions with pineapple
Diets come and diets go, but it’s lifestyle changes that can lead to permanent weight loss. Eating more fruit is a step in the right direction, but it can be difficult to find good-tasting fruit in the middle of winter. Canned fruit, particularly pineapple, helps provide a tasty path toward healthier eating habits.
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Pineapple Chicken
1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
4 cups cubed cooked chicken
2 5.5-ounce cans pineapple chunks, drained
1 8-ounce can sliced water chestnuts, drained
1-1/2 teaspoons ground ginger
Hot cooked rice
In a large saucepan, combine barbecue sauce, orange juice, brown sugar, vegetable oil, and flour until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts, and ginger; cover and simmer for 10 minutes. Serve over rice. Makes 4 servings. Per serving, without rice: 349 calories and 12 grams fat.
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Slow Cooker Sweet and Sour Sausage
1 pound fully cooked kielbasa, sliced
1 20-ounce can unsweetened pineapple chunks, undrained
1-1/2 cups fresh baby carrots, quartered lengthwise
1 large green pepper, cut into 1-inch pieces
1 medium onion, cut into chunks
1/3 cup packed brown sugar
1 tablespoon soy sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
In a slow cooker, combine kielbasa, pineapple, carrots, green pepper, onion, brown sugar, soy sauce, bouillon, garlic powder, and ginger. Cover and cook on low for 4 to 5 hours. In a small bowl, combine the cornstarch and water until smooth. Stir into the sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve over rice. Makes 6 servings. Per serving, without rice: 250 calories and 4 grams fat.
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Pineapple Angel Food Cake
1 16-ounce package angel food cake mix
1 20-ounce can crushed pineapple with juice
1 12-ounce container frozen whipped topping, thawed
Preheat oven to 350 degrees. Spray a 9x13-inch pan with vegetable oil spray. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. Pour batter into prepared pan. Bake until golden brown, about 25 minutes. Let cool. Serve with whipped topping. Makes 24 servings. Per serving: 127 calories and 4 grams fat.
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Pantry Pointers
For a quick and healthy snack, mix crushed pineapple into cottage cheese.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, November 27, 2006
Start with tenderized steaks
Tough meat may be inexpensive, but as its name suggests it doesn’t sound like an appealing steak. While cube steak usually comes from a tough cut of meat, the machine used to make the cube-shaped imprints tenderizes the meat. This steak can be cooked slowly to make a satisfying meal or quickly to make an easy entree.
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This main dish works equally well with mashed potatoes, rice, or noodles.
Swiss Steak
4 4-ounce beef cube steaks
1 tablespoon canola oil
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 14.5-ounce can stewed tomatoes, cut up
1 8-ounce can tomato sauce
1 teaspoon beef bouillon granules
1 tablespoon cornstarch
2 tablespoons cold water
In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, sauté the onion, celery and garlic until tender, about 3 to 4 minutes. Add the tomatoes, tomato sauce, and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 1-1/4 to 1-1/2 hours.
Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Makes 4 servings.
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Easy Oven Cube Steaks
4 8-ounce cube steaks
1 10.5-ounce can condensed French onion soup
Preheat oven to 350 degrees. In a large skillet over medium heat, briefly brown the cube steaks. Arrange meat in a single layer in a 13x9-inch baking dish and pour the soup over the top. Bake in preheated oven until meat is tender, about 1 hour. Makes 4 servings.
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Steak Parmesan
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 pounds cube steak
1/4 cup vegetable oil for frying
1 32-ounce jar spaghetti sauce
In a medium bowl, combine the bread crumbs, Parmesan cheese, salt, and pepper. Dredge the meat in the crumbs. Heat oil in a large skillet over medium-high heat. Place the breaded meat in the oil; sauté until well browned on both sides, about 5 to 10 minutes. Drain excess oil, and pour in the spaghetti sauce. Reduce heat to low, and simmer for 30 minutes. Makes 8 servings.
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Pantry Pointers
Cube steak should be cooked thoroughly, which usually takes about 5 to 8 minutes per side when pan-frying over medium to medium-high heat.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 30, 2006
Use cinnamon any time of day
Cinnamon isn’t just one of the oldest spices, it’s also one of the most used. Most people enjoy the flavor of cinnamon in baked goods and desserts, but cinnamon also is good in marinades, stews, and sauces.
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Cinnamon Hotcakes
1-1/3 cups all-purpose flour
4-1/2 teaspoons brown sugar
1-1/4 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
1 cup milk
2 tablespoons butter or margarine, melted
Additional cinnamon
Maple syrup, optional
In a bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup if desired. Makes 8 pancakes.
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Cinnamon Pork Tenderloin
3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
1-1/2 pounds pork tenderloins
In a large resealable plastic bag, combine soy sauce, sherry, brown sugar, honey, cinnamon, and garlic. Add the pork; seal bag and turn to coat. Refrigerate 4 to 6 hours. Drain and discard marinade. Grill pork, uncovered, over medium heat until a meat thermometer reads 160 degrees, abut 15 to 20 minutes, turning occasionally. Let stand for 5 minutes before slicing. Makes 4-6 servings.
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Cinnamon Supper Cake
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter-flavored shortening or butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon butter
3/4 cup confectioners’ sugar
1 tablespoon ground cinnamon
Preheat oven to 375 degrees. Grease and flour a 9-inch round cake pan. In a bowl, sift together the flour, baking powder, and salt; set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes. For topping, spread cake with butter while still warm, and sift confectioners’ sugar and cinnamon over the top. Makes 6 to 8 servings.
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Pantry Pointers
When substituting cinnamon stick for ground cinnamon, grind or grate one 3.5-inch-long cinnamon stick for every 1 teaspoon of ground cinnamon needed.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Breakfast • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, October 16, 2006
Eat the whole thing
When it comes to chicken, there are lots of options at the grocery store. Various parts sit on foam trays waiting for us to make a delicious dinner out of them. But don’t overlook the nearby whole chickens as they can be part of a tasty and satisfying meal.
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Savory Roasted Chicken
1 6- to 7-pound whole chicken
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange peel
1/4 teaspoon pepper
1 teaspoon vegetable oil
Preheat oven to 375 degrees. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel, and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
Bake until a meat thermometer reads 180 degrees, about 1-1/2 to 2 hours. Let stand for 10 minutes before carving. Makes 10 servings.
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Rotisserie-Style Chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onion, quartered
1 4-pound whole chicken
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rub each chicken inside and out with spice mixture. Place onion into the cavity. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 hours.
Preheat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered until a meat thermometer reads 180 degrees, about 5 hours. Let stand for 10 minutes before carving. Makes 4 servings.
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Baked Slow Cooker Chicken
1 2- to 3-pound whole chicken
Salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3- to 4-inch balls; place them in the bottom of the slow cooker. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Cook on high for 1 hour; turn to low a cook until the juices run clear, about 8 hours. Makes 4 servings.
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Pantry Pointers
When choosing a chicken for roasting, look for one labeled as a “roaster.” Roasters typically have more muscle and fat, which gives the chicken more flavor and moisture. Before using, remove giblets, rinse chicken and cavity, and pat dry with paper towel.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 25, 2006
Fruit complements pork chops
Pork is leaner today than it was a decade ago, which is good news for people eating healthier diets. The downside, however, is that today’s pork can be dry, especially when overcooked. To help keep pork moist and flavorful, add fruit during the cooking process.
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Slow Cooker Lemon Pork Chops
4 bone-in pork chops (3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into 1/4-inch slices
1 medium lemon, cut into 1/4-inch slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place the pork chops in a slow cooker; sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low until meat juices run clear, about 6 hours. Makes 4 servings.
Pork is leaner today than it was a decade ago, which is good news for people eating healthier diets. The downside, however, is that today’s pork can be dry, especially when overcooked. To help keep pork moist and flavorful, add fruit during the cooking process.
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Slow Cooker Lemon Pork Chops
4 bone-in pork chops (3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into 1/4-inch slices
1 medium lemon, cut into 1/4-inch slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place the pork chops in a slow cooker; sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low until meat juices run clear, about 6 hours. Makes 4 servings.
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Pork Chops with Onions and Apples
2 teaspoons coarsely ground pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
4 bone-in center-cut pork chops (1 inch thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 tablespoons butter or margarine
2 tablespoons brown sugar
In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat until juices run clear, about 7 to 9 minutes. For best results, cook until a meat thermometer reads 160 degrees.
Meanwhile, in a skillet, sauté onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops. Makes 4 servings.
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Cranberry Pork Chops
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Water as needed
In a skillet, brown chops slowly in oil; drain. Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out. Makes 6 servings.
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Pantry Pointers
When cooking pork chops, remember that boneless chops cook faster than those with the bone still in.
If you plan to keep uncooked pork longer than a couple of days, store it in the freezer. When wrapped properly, pork chops will keep in the freezer for 4 to 6 months.
Before juicing a lemon or lime, heat it in the microwave oven for 10 to 20 seconds. This helps the fruit put out more juice.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 18, 2006
Save time with canned artichokes
Fresh artichokes are tasty and available all year long in many grocery stores. Although they are well worth the work it takes to prepare them, the work can be daunting for weeknight meals. Canned artichokes allow you to serve them any night of the week with much less effort.
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Artichoke-Tomato Pizza
1 refrigerated pizza crust in tube can
4 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
3 medium roma tomatoes, chopped
1/2 14-ounce can water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup thinly sliced red onion
1 teaspoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon Italian seasoning
Preheat the oven using the pizza crust package directions. Line a baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray. Spread the pizza crust on the foil. Bake for 7 minutes. Sprinkle the mozzarella and Parmesan over the crust.
In a medium bowl, stir together the artichoke hearts, onion, vinegar, garlic, and Italian seasoning. Arrange the mixture on the cheese. Bake until the cheese is bubbly, about 8 to 10 minutes. Makes 6 servings.
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Chicken Artichoke Skillet
4 4-ounce boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2/3 cup reduced-sodium chicken broth
1 14-ounce can water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup halved stuffed green olives
1/4 cup halved pitted Greek olives
2 teaspoons dried oregano
1 tablespoon lemon juice
Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side. Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet. Bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, about 4 to 6 minutes. Makes 4 servings.
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For best results, do not used reduced-fat or fat-free mayonnaise in this recipe.
Artichoke Chicken
1 14-ounce can water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
Dash garlic powder
4 4-ounce boneless skinless chicken breast halves
Preheat oven to 375 degrees. In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7-inch baking dish. Spread with artichoke mixture. Bake until chicken juices run clear, about 30 to 35 minutes. Makes 4 servings.
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Pantry Pointers
Canned artichokes typically are packed in a brine. Rinsing and draining them before using them reduces the sodium content.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 11, 2006
Give eggplant a try
With a strange name and mysterious preparation, it’s no wonder some people find eggplant intimidating. It’s not a common feature in the canned and frozen food sections of the grocery store, and it doesn’t come from the produce department with instructions. But it’s worth giving eggplant a try, as it is a filling fruit that brings a meaty texture to recipes.
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Eggplant Parmesan
3 eggplant, peeled and thinly sliced
2 eggs, lightly beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 16-ounce package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees. Dip eggplant slices in egg, then in bread crumbs to coat. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13-inch baking dish spread half the spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with half the mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake until golden brown, about 35 minutes. Makes 8 to 10 servings.
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Eggplant Soup
1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
3/4 cup sliced carrots
3/4 cup sliced celery
2 14.5-ounce cans Italian diced tomatoes, drained
2 14-ounce cans beef broth
1 teaspoon granulated sugar
1/8 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/2 cup uncooked macaroni
2 teaspoons chopped fresh parsley
1/2 cup grated Parmesan cheese
Heat oil in a skillet over medium heat; add onion, beef, and garlic and cook until beef is evenly brown. Drain grease; mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, and pepper. Cook and stir until heated through. Add macaroni to the soup; continue cooking until macaroni is al dente, about 12 minutes. Mix in parsley. Top with Parmesan cheese before serving. Makes 8 servings.
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Pantry Pointers
When selecting eggplant, look for ones that are shiny and firm and feel heavy for their size.
One medium eggplant weighs approximately one pound. It will yield about three to four cups of chopped eggplant and will serve about three people.
As an eggplant ages, the skin likely will become bitter. If you are unsure whether or not your eggplant is mature, peel it.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 04, 2006
Wrap up those lunches
Making lunches for family members isn’t always easy. Kids and adults alike get bored with the same old sandwiches and chips. For a change of pace, try wrapping up their favorite fillings in tortillas. Pack these wraps with some fresh carrot and celery sticks, pretzels and a cookie or bite-size candy bar for a lunch that won’t go uneaten. Just remember to keep perishable lunches chilled until lunchtime.
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Turkey Ranch Wraps
8 slices deli-style turkey
4 6-inch flour tortillas
1 large tomato, thinly sliced
1 medium green pepper, cut into thin strips
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
1/3 cup ranch salad dressing
Place two slices of turkey on each tortilla. Layer with tomato, green pepper, lettuce and cheese; roll up tightly. Drizzle with salad dressing just before serving. Makes 4 servings.
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If your kids prefer milder foods, omit the onion and use mild salsa.
Chicken Salad Wraps
1 10-ounce can chunk chicken, drained and flaked
2 tablespoons chopped onion
2 tablespoons mayonnaise
2 tablespoons salsa
Salt and pepper to taste
3 10-inch flour tortillas
6 lettuce leaves
In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix until well combined. Line each tortilla with 2 lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up tightly. Makes 3 servings.
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Turkey and Veggie Wraps
4 10-inch flour tortillas
3 ounces cream cheese
1/3 head lettuce
8 slices deli-style turkey
2/3 cup shredded carrots
2/3 cup minced tomato
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Place two slices of turkey on each tortilla on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces if desired; secure with toothpicks if necessary. Makes 4 servings.
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Pantry Pointers
Use small freezer packs that can be refrozen every night, or freeze a juice box overnight and then put in the lunch bag. A juice box will keep the contents cool and will be nicely thawed by lunch time.
Freezing bread slices not only makes it easier to spread fillings, it helps avoid stale bread. Bread will keep longer, and keep the lunch chilled until lunchtime.
For a hot lunch, fill a thermos one with piping hot soup, chili, macaroni and cheese, chowder, or even leftover casserole for a lunchtime treat.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 28, 2006
Spice up your Labor Day
If you are like many Americans, your Labor Day celebration will include good food as well as family and friends. If the people in your life prefer food on the zesty side, spice it up a bit for the holiday.
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Buffalo Chicken Dip
2 8-ounce packages cream cheese, softened
3/4 cup pepper sauce, such as Frank’s Red Hot
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13-inch baking dish. Bake for 30 minutes. Serve with tortilla chips. Makes 16 servings.
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Spicy Grilled Shrimp
1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, optional
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Cook shrimp until opaque, about 2 to 3 minutes per side. Transfer to a serving dish and garnish with lemon wedges if desired. Makes 6 servings.
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Spicy Butter Bars
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon instant coffee granules
1/2 teaspoon ground ginger
1/2 cup butter or margarine
1 cup butterscotch chips, divided
1 large egg
1/2 cup chopped salted peanuts
Preheat oven to 300 degrees. In a bowl, combine flour, sugar, cinnamon, coffee granules, and ginger; set aside. In a heavy saucepan over low heat, melt butter and 2/3 cup butterscotch chips. Remove from the heat. Stir in the dry ingredients and egg; mix well.
Spread into an ungreased 15x10-inch. Sprinkle with peanuts and remaining chips. Bake until lightly browned, about 25 to 30 minutes. Immediately cut into bars and remove from pan. Cool on wire racks. Store in an airtight container. Makes about 3 dozen bars.
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Pantry Pointers
It is best to buy most spices in small quantities, especially those used infrequently, because they lose their flavor over time. If you are in doubt of the quality of a spice, give it a good sniff before using it. Spices without an aroma likely won’t have much flavor either.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, August 21, 2006
The many uses for chives
Chives bring flavor to a variety of dishes, probably because they are members of the tasty onion family. While their insect-repelling properties make them a popular choice in many herb gardens, chives also are available all year long in grocery stores.
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Chicken with Chives
2 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon ground black pepper
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon seasoning salt
4 skinless, boneless chicken breast halves
2 medium green bell peppers, chopped
2 large tomatoes, chopped
1 red onion, chopped
Preheat oven to 350 degrees. In a medium bowl, combine olive oil, garlic salt, parsley, chives, pepper, seafood seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish. Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken. Bake, stirring the vegetables once, until the vegetables are tender and the juices of the chicken run clear, about 1 hour. Makes 4 servings.
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For best results, use real butter and not margarine.
Grilled Corn with Chive Butter
6 medium ears sweet corn in husks
1/2 cup butter, melted
2 tablespoons snipped chives
1 tablespoon granulated sugar
1-1/2 teaspoons lemon juice
Salt and pepper to taste
Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 inch of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string. Grill corn, uncovered, over medium heat for 25 to 30 minutes, turning occasionally. Makes 6 servings.
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Sour Cream and Chive Mashed Potatoes
1 pound mashing potatoes, such as Yukon Gold, peeled and quartered
1/4 cup milk
1/4 cup sour cream
2 tablespoons chopped fresh chives
Salt and pepper to taste
Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher until fluffy. Stir in the sour cream and chives; season with salt and pepper. Makes 4 servings.
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Pantry Pointers
When choosing chives, look for uniform color without signs of wilting. Store chives in a plastic bag in the refrigerator.
In a pinch, chopped green onion tops can be substituted for chives.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 31, 2006
Grill a better burger
Summertime often calls for burgers on the grill, but deciding how to prepare them can be daunting. Whether you choose to season the meat or not, you can serve delicious burgers anytime.
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These flavorful burgers are good topped with sliced tomato, onion, and pickles.
Zippy Burgers
1 egg, lightly beaten
2 tablespoons chili sauce
1 teaspoon dried minced onion
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
4 hamburger buns, split
Preheat an outdoor grill to medium heat. In a large bowl, combine the egg, chili sauce, onion, horseradish, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties.
Grill, covered, to desired doneness, about 5 to 7 minutes on each side. Serve on buns with desired toppings. Makes 4 servings.
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These simple burgers are reminiscent of those served in American diners.
Diner Burgers
1 pound ground beef
4 teaspoons prepared mustard
4 large hamburger buns
4 teaspoons butter
1 small onion, thinly sliced
4 slices American cheese
1 large tomato, thinly sliced
4 leaves iceberg lettuce
4 teaspoons mayonnaise, optional
Preheat an outdoor grill to high heat. Shape into 4 patties. Grill to desired doneness, about 5 to 7 minutes on each side.
While the burgers are cooking, spread each top bun with 1 teaspoon of butter, and spread each bottom bun with 1 teaspoon of mustard. Place the buns onto the grill until lightly toasted, about 1 minute. Assemble the burgers on buns with onion, cheese, tomato, and lettuce. Spread 1 teaspoon mayonnaise onto each top bun if desired. Makes 4 servings.
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These burgers offer a lot of flavor for only 6 grams of fat each.
Turkey Burgers
1 pound lean ground turkey
1/4 cup egg substitute
1/4 cup dry bread crumbs
1 teaspoon steak sauce
1 teaspoon spicy brown mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 hamburger buns, split
Lettuce leaves and tomato slices, optional
Preheat an outdoor grill to medium heat. In a bowl, combine turkey, egg substitute, bread crumbs, steak sauce, mustard, thyme, and pepper. Shape into four patties. Grill until no longer pink, about 6 to 8 minutes on each side. Serve on buns with lettuce and tomato if desired. Makes 4 servings.
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Pantry Pointers
For easy flipping and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
Wetting your hands with cold water before shaping ground meat into patties makes the job easier.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 24, 2006
The perfect little black bean
Black beans are a nutritional treasure-trove, filled with protein, iron, magnesium, and more. And thanks to their high fiber content—about 15 grams in 1 cup cooked black beans—black beans will fill you up and leaving you feeling full longer.
Black beans also hold their shape well, making them perfect for both cooked and uncooked recipes. And since it may not be appealing to cook dried beans in the middle of summer, canned black beans can come to the rescue on warm, busy days.
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Black Bean and Corn Salad
1/2 cup prepared balsamic vinaigrette salad dressing, regular or reduced fat
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 15-ounce cans black beans, rinsed and drained
2 15-ounce cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped
In a small bowl, mix together vinaigrette, pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover; refrigerate overnight. Toss again before serving. Makes 6 servings.
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To lower the fat in this recipe, use reduced-fat cheese and sour cream.
Black Bean Enchiladas
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil or canola oil
1 16-ounce can vegetarian refried beans
1 15-ounce can black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 6-inch flour tortillas
2 medium tomatoes, chopped
1 cup shredded Mexican cheese blend
3 cups shredded lettuce, optional
6 tablespoons sour cream, optional
Preheat oven to 350 degrees. In a nonstick skillet, sauté onion and green pepper in oil until tender, about 3 minutes. Add the refried beans, black beans and 3/4 cup picante sauce; heat through. Spoon 1/4 cup of the bean mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x2-inch baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas. Cover and bake for 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer. Serve with lettuce and sour cream if desired. Makes 6 servings.
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Pantry Pointers
When substituting dried beans for canned beans, remember that 1 cup of dried black beans makes approximately 2-1/2 cups cooked black beans.
Black beans sometimes are called black turtle beans, Spanish black beans, or Mexican black beans.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com