Main Dishes
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
Monday, July 17, 2006
Stay cool with skillet meals
When it’s too hot to turn on the oven and grilling isn’t an option, break out the skillet and make a meal or dessert on the stovetop.
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Chili Bean Nacho Skillet
1 pound ground beef
1/2 cup chopped onion
1 15.5-ounce can chili beans, undrained
1 15-ounce can tomato sauce
1 11-ounce can whole kernel corn, drained
1 teaspoon granulated sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 cup shredded cheddar cheese
Tortilla chips, optional
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Makes 6 servings.
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Veggie Chicken Skillet
8 4-ounce boneless skinless chicken breast halves
2 tablespoons cornstarch
1 14.5-ounce can reduced-sodium chicken broth
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 cups fresh broccoli florets
1 medium carrot, coarsely chopped
1 medium onion, chopped
Dash cayenne pepper
In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until juices run clear, about 10 to 15 minutes. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes.
Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook until vegetables are crisp-tender, about 6 minutes. Makes 8 servings.
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Skillet Peach Pie
1 10-ounce package pie crust mix
6 fresh peaches, pitted, skinned, and sliced
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 tablespoons butter and margarine
Preheat oven to 425 degrees. Make crust mix according to package directions. Roll dough out so that it fits an 8-inch skillet; make sure there is overhang.
Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven until fruit is bubbly and crust is browned, about 25 to 30 minutes. Makes 6 servings.
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Pantry Pointers
If food is stuck to your skillet, try sprinkling it with baking soda, adding water, and letting it sit for a while.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, July 10, 2006
Bring honey mustard to the grill
The flavors of honey and mustard go well together, and the combination is just as good put on food before grilling as it is for dipping. The spiciness of the mustard complements the sweetness of the honey when used in a variety of foods. And since these grill recipes don’t require time for marinating, they can help you make dinner in a hurry.
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Honey Mustard Grilled Chicken
1/3 cup Dijon-style mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Lightly oil the grill grate; preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of this sauce for basting; dip the chicken into the remaining sauce to coat.
Grill chicken over indirect heat or until juices run clear, about 18 to 20 minutes, turning once. Baste occasionally with the reserved sauce during the last 10 minutes. For best results, cook until a meat thermometer registers 170 degrees. Makes 4 servings.
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While fresh parsley is best for this recipe, substitute 1 teaspoon dried parsley if necessary.
Honey Mustard Steaks
4 rib eye or strip steaks, 1-inch thick
1/3 cup Dijon-style mustard
1 tablespoon fresh parsley, chopped
1-1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
1 large red onion, cut into 1/2-inch slices
Combine mustard, parsley, honey, vinegar, water, hot pepper sauce, and pepper. Place steaks and onion slices on grill over medium coals, then brush both with glaze. Grill to desired doneness, turning once and brushing with glaze. For best results, check for doneness with a meat thermometer. Makes 4 servings.
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This is a great dipping sauce for chicken and other meats.
Honey Mustard Sauce
1-1/2 cups mayonnaise
1/4 cup prepared Dijon-style mustard
1/2 cup honey
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving. Makes 2-1/4 cups.
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Pantry Pointers
To make 1 tablespoons of homemade mustard, combine 1 teaspoon dry mustard with 2 teaspoons vinegar.
If your jar of honey has crystallized, place the jar in a bowl filled with very hot water. After about five minutes, stir the honey until it liquefies again. You also can microwave the honey on high power for about 15 seconds to one minute, depending on the amount of honey in the jar.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 19, 2006
Make great food for the great outdoors
One of the best parts about camping is the food. Whether it’s the special treats we allow ourselves while hiking and swimming or the challenge of cooking without the conveniences of home, many things seem to taste better when served in the wilderness.
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S’More Snack Mix
2 cups honey graham cereal
1 cup minature marshmallows
1 cup peanuts
1/2 cup semisweet chocolate chips
1/2 cup raisins
In a large plastic resealable bag, combine all ingredients. Tighly close the bag and shake well. Makes 5 servings.
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Dutch Oven Green Bar Stew
1-1/2 pounds beef, cubed
1 tablespoon vegetable or canola oil
1 teaspoon salt
1/2 cup water
2 carrots, diced
1 small onion, chopped
2 medium potatoes, cubed
2 teaspoons dried parsley flakes
Brown beef in vegetable oil in an uncovered dutch oven. Add salt and water; cover and cook over low-to-medium heat fire for 30 minutes. Add carrots and onion and cook an additional 30 minutes. Add potatoes and parsley and cook 30 to 40 minutes more, adding water as needed to keep about 1 inch of liquid in the dutch oven. Makes 4 servings. Adapted from Dutch Oven Cooking (Fourth Edition) by John G. Ragsdale.
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Campfire Banana Splits
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 10.5-ounce package miniature marshmallows
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Carefully unwrap bananas, open the peels wide, and eat with a spoon. Makes 6 servings.
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Pantry Pointers
When packing ingredients for camping, measure them for each recipe and pack in plastic resealable bags or plastic storage containers. Label each bag with the amount and recipe.
For sandwiches, pita bread holds its shape better which makes it easier to transport.
Before you sit down to eat dinner, put a pot of water on the campfire. It will heat while you eat, and you’ll be ready to wash dishes when the meal is over.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink