Soups and Salads
Monday, November 22, 2004
Save stuffing mix for the day after Thanksgiving
Stuffing is a popular item on the Thanksgiving table, which means sometimes there isn’t enough of it left to go with all the leftover turkey. Keep a box of stuffing mix handy for the day after, and you’ll be able to make one of the following recipes. Use these recipes anytime you want a taste of Thanksgiving, just substitute thick slices of deli turkey for the cooked, chopped turkey.
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Leftover Turkey Casserole
1 6-ounce package dry bread stuffing mix
1 16-ounce container sour cream
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 10.75-ounce can condensed cream of celery soup, undiluted
1 1-ounce package dry onion soup mix
2 14.5-ounce cans French-style green beans, drained
2 cups chopped cooked turkey
Preheat oven to 350 degrees. Prepare stuffing according to package directions. In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
Lightly coat a 9x13-inch dish with nonstick cooking spray. Spread the green beans over the bottom of the dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing. Bake until browned and bubbly, about 30 minutes. Makes 12 servings.
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Five-Ingredient Thanksgiving Meal
1 6-ounce package stuffing mix
2-1/2 cups chopped cooked turkey
1 10-ounce package frozen cut green beans, thawed
1 12-ounce jar turkey gravy
1/4 teaspoon ground pepper
Preheat oven to 350 degrees. Prepare stuffing mix according to package directions. Lightly coat an 11x7-inch baking dish with nonstick cooking spray. Spread the stuffing over the bottom of the dish. Top with turkey, beans, gravy and pepper. Cover and bake until heated through, about 30 minutes. Makes 6 servings.
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Turkey and Cornbread Salad
1 6-ounce package cornbread stuffing mix
2 cups chopped cooked turkey
1 8-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1/2 cup finely chopped onion
1 2-ounce jar chopped pimiento, drained
1 cup prepared buttermilk salad dressing
Reserve 1/4 cup stuffing mix for garnish. In large bowl combine remaining stuffing mix, turkey, corn, green pepper, onion, pimiento and dressing. Mix thoroughly; cover and refrigerate 4 hours or overnight. To serve, top salad with reserved stuffing mix. Makes 8 servings. Adapted from The National Turkey Federation.
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Pantry Pointers
After Thanksgiving dinner, refrigerate leftovers within 2 hours. Leftovers will keep in the refrigerator up to 4 days. Leftover turkey will keep in the freezer up to 4 months.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 01, 2004
Turn lean venison into a healthy meal
This fall’s deer population is looking good for hunters. Whether you get your own deer or have friends willing to share theirs, venison just might be featured on your dinner table sometime soon. Venison is lower in fat, calories and cholesterol than many cuts of beef, and is a tasty ingredient in a healthy meal.
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This recipe makes a hearty stew. If you prefer a thinner soup, use less pasta.
Venison Italian Stew
1 tablespoon canola oil
1 pound ground venison
1 medium onion, chopped
2 cloves garlic, minced
1 14.5-ounce can stewed tomatoes
2 8-ounce cans tomato sauce
3 cups water
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can green beans, rinsed and drained
1 medium carrot, chopped
1 medium zucchini, chopped
8 ounces uncooked spiral pasta
In a large pot, heat oil over medium heat. Add venison, onion, and garlic and cook until meat is no longer pink. Add tomatoes, tomato sauce, water, basil, oregano, salt and pepper. Bring to a boil; reduce heat and simmer for 30 minutes. Stir in pinto beans, green beans, carrots and zucchini; simmer for 90 minutes. Add pasta and cook until tender. Makes 8 servings.
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Venison Stroganoff
1 pound venison, cut into cubes
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 small onion, chopped
2 10.75-ounce cans condensed cream of mushroom soup, undiluted
1 16-ounce package uncooked egg noodles
1 8-ounce container sour cream
Season venison with pepper and garlic powder. Sauté onion in a large nonstick skillet coated with nonstick cooking spray until soft, about 3 to 5 minutes. Add venison and cook until meat is no longer pink. Add soup; reduce heat to low and simmer for 20 minutes. While venison mixture simmers, cook egg noodles according to package directions. Just before serving, stir sour cream into meat mixture and heat through without bring to a boil. Serve over noodles. Makes 4 servings.
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Pantry Pointers
To avoid the gamey flavor of venison, marinate the meat before cooking. For best results, use a marinade that contains a high-acid liquid like lemon juice, tomato juice, vinegar or wine.
Venison tends to be a deeper red color than beef and sometimes this makes venison look underdone even when it is thoroughly cooked. For best results, use a meat thermometer and cook until venison reaches 160 degrees.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 02, 2004
Turn fresh tomatoes into a refreshing cold soup
We all know that a hot soup is perfect for taking the chill out of a cold winter day. But not as many of us realize that a cold soup can put just the right amount of chill into a hot summer day. When you can’t bear the thought of standing over a stove when the thermometer is on the rise, chop up some fresh vegetables and turn them into a tasty and refreshing summer soup such as gazpacho.
Gazpacho, sometimes called a liquid salad, has many varieties but recipes starting with a base of fresh tomatoes are the most popular. But since even the best versions are only as good as the ingredients, be sure to use fresh, juicy, ripe tomatoes.
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To add more kick to this cold summer soup, add hot sauce to taste when you add the water and garnish with fresh chopped cilantro.
Gazpacho
3 large ripe tomatoes, quartered (about 1-1/2 pounds)
2 cups chopped cucumber
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup water
1-1/2 cups croutons, optional
In a food processor, combine tomatoes, cucumber, onion, green pepper, vinegar, oil, salt, pepper and garlic. Pulse processor to achieve desired consistency, about 4 to 5 times. Pour mixture into a bowl; stir in water. Cover and chill at least 1 hour before serving. Top with croutons if desired. Makes 6 1-cup servings.
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These croutons also are excellent on salads.
Garlic Croutons
4 tablespoons butter or margarine, melted
1 clove garlic, minced
3 3/4-inch thick slices French bread, cubed
Preheat oven to 350 degrees. In a large bowl, combine butter and garlic. Add bread cubes and toss to coat. Spread on a baking sheet. Bake until bread cubes are crisp and dry, about 10 to 15 minutes. Cool before serving. Makes 6 servings, about 1-1/2 cups.
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Pantry Pointers
Gazpacho usually is served chilled but not ice cold. If you prefer room temperature gazpacho, take gazpacho out of the refrigerator an hour before serving.
Serving garnishes with gazpacho allows everyone to customize the soup to their preferences. Popular garnishes include chopped cucumber, minced onion, chopped tomato, chopped hard-cooked egg, sliced black olives, chives, cilantro, croutons and sour cream.
To turn gazpacho into a hearty meal, add cooked shrimp or diced cooked chicken and serve with fresh bread.
The Practical Pantry ©2004 Tammy P. Olson