The Practical Pantry

Monday, May 05, 2008

Serve a Mother's Day brunch

When you can’t decide whether to celebrate Mother’s Day with a nice breakfast or big lunch, choose some of Mom’s favorite foods from those meals and combine them into a relaxing brunch.

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Mocha Coffee

1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon granulated sugar
2 tablespoons milk

Pour hot coffee into a mug. Add cocoa, sugar, and milk; stir until combined. Makes 1 serving.

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Veggie Scrambled Eggs

2 tablespoons olive oil
1/4 cup sliced fresh mushrooms
1/4 cup chopped onions
1/4 cup chopped green bell peppers
6 eggs
1/4 cup milk
1/4 cup chopped fresh tomato
1/4 cup shredded Cheddar cheese

Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions, and peppers; sauté until onions soften, about 3 to 5 minutes. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. Mix in cheese; serve immediately. Makes 6 servings.

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Oven Bacon

1 pound thick-sliced bacon

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Arrange bacon on foil-lined baking sheet in a single layer. (Edges of bacon may touch or overlap slightly.) Bake until bacon reaches desired degree of doneness, about 10 to 15 minutes. Carefully remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate. Makes 4 to 6 servings.

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Strawberry Shortcake

3 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter or margarine
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons granulated sugar

Preheat oven to 350 degrees. In a large bowl, mix flour, 1/4 cup sugar, baking powder, and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a 1/2-inch thick sheet. Cut into squares. Place on baking sheets. Bake in preheated oven until golden, about 20 minutes. Sprinkle 3 tablespoons sugar over sliced berries. Let shortcakes cool before splitting and filling with sugared berries. Makes 12 servings.

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Pantry Pointers

To make a more relaxed atmosphere for Mother’s Day, set the table the night before.

Serving food on warm plates is a nice touch. To do this, place oven-safe plates in the oven on the lowest setting for a few minutes. Handle carefully with potholders.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, April 28, 2008

Add a punch with red wine vinegar

Vinegar made from red wine has a strong, robust flavor that’s perfect for marinades as well as dressings for many kinds of salads.

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This marinade works well for beef, chicken, pork, or shrimp.

All-Purpose Marinade

3/4 cup reduced-sodium soy sauce
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1-1/2 teaspoons pepper
2 garlic cloves, minced

In a jar with a tight-fitting lid, combine all ingredients; shake well. Cover and refrigerate until ready to use. Makes 4 servings.

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Colorful Salad

1 large head romaine lettuce, torn into bite sized pieces
1 large head iceberg, torn into bite sized pieces
1 14-ounce can artichoke hearts, drained and quartered
1 cup sliced red onion
1 4-ounce jar diced pimento peppers, drained
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese

In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions, and pimentos. Toss together. Prepare the dressing by whisking together olive oil, red wine vinegar, salt, pepper, and cheese. Refrigerate until chilled. Pour over salad to coat; toss and serve. Makes 6 servings.

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Red and Sweet Potato Salad

2 pounds red potatoes, cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley or 2 teaspoons dried parsley

Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook until potatoes are fork-tender, about 8 to 10 minutes.

In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill. Makes 12 servings.

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Pantry Pointers

If you don’t have red wine vinegar, you can try substituting balsamic or white wine vinegar. However, a different vinegar can alter the taste of the dish.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, April 21, 2008

Go Greek for dinner

Ethnic recipes don’t have to be difficult, especially when a cuisine is represented by some common flavors. For Greek food, those seasonings include spices like oregano and garlic along with some common ingredients like feta cheese. Try using these items to bring the flavor of Greece to dinner.

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Greek-Style Green Beans

2 cups fresh green beans, cut into 2-inch pieces
1/2 small sweet onion, cut into thin wedges
1 tablespoon olive oil
1 small tomato, cut into eighths
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper

Place the beans in a saucepan and cover with water; bring to a boil. Cook until crisp-tender, about 3 to 4 minutes; drain. In a small skillet, sauté onion in oil for 3 minutes. Add the beans; sauté until tender, about 5 minutes. Reduce heat. Add the tomato, oregano, salt, and pepper; cook heated through, about 2 minutes. Makes 2 servings.

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Greek Pita Pizzas

2 whole pita breads
2 tablespoons olive or vegetable oil, divided
1/4 cup sliced black olives
2 teaspoons red wine or cider vinegar
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
Dash pepper
1/2 cup torn fresh spinach
1/3 cup crumbled feta cheese
1 small tomato, seeded and chopped
1/4 cup shredded Parmesan cheese

Preheat oven to broil. Brush pita with 1 tablespoon oil. Place on a baking sheet. Broil 4 inches from the heat for 2 minutes. Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper, and remaining oil. Spread over pitas; top with spinach, feta cheese, tomato, and Parmesan cheese. Broil until cheese is melted, about 3 minutes. Makes 2 servings.

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Greek Tomato and White Bean Pasta

2 14.5-ounce cans Italian-style diced tomatoes
1 19-ounce can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

Cook the pasta according to package directions. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook until spinach wilts, about 2 minutes, stirring constantly. Serve sauce over pasta, and sprinkle with feta. Makes 4 servings.

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Pantry Pointers

If a recipe calls for Greek seasoning and you don’t have any on hand, make your own. For every teaspoon of seasoning called for, combine 1/4 teaspoon each dried oregano and dried thyme with 1/8 teaspoon each dried basil, dried marjoram, onion powder, and garlic powder.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Tuesday, April 15, 2008

Issue #25 – April 2008

Monday, April 14, 2008

Make it a sandwich night

Put some deli meat and cheese between two slices of bread and you’ve got a quick and easy lunch. But sandwiches are good for other meals as well. Try spending a little more time making fillings hearty enough for dinner.

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Slow Cooked BBQ Pork Sandwiches

1 14-ounce can beef broth, regular or reduced sodium
3 pounds boneless pork ribs
1 18-ounce bottle barbeque sauce

Pour can of beef broth into slow cooker; add boneless pork ribs. Cook on High heat until meat shreds easily, about 4 hours. Remove meat; shred with two forks. It may take a few minutes before meat starts to shred easily.

Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven or iron skillet; stir in barbeque sauce. Bake until heated through, about 30 minutes. Serve on sandwich rolls. Makes 12 servings.

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Microwave Summer Sub Sandwich

1 1-pound loaf unsliced French bread
1 3-ounce package cream cheese, softened
8 slices fully cooked ham
6 slices provolone cheese
1 4-ounce can sliced mushrooms, drained
1-1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
2 banana peppers, thinly sliced

Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with ham, provolone, and mushrooms. Replace top. Cut loaf in half; wrap in paper towels. Microwave on high until cheese melts, about 45 to 60 seconds. Remove top; add lettuce, tomatoes, onion, and peppers. Replace top. Cut into serving-size pieces. Makes 4 servings.

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Pepper Steak Sandwiches

2 medium green pepper, julienned
1 small onion, sliced
4 garlic cloves, minced and divided
1 tablespoon olive or vegetable oil
3/4 pound cooked sirloin or round steak, thinly sliced
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup butter or margarine, softened
4 French or Italian sandwich rolls, split and toasted

In a skillet, sauté green peppers, onion, and half of the garlic in oil until vegetables are tender. Add steak, salt if desired, and pepper; heat through. Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops. Makes 4 servings.

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Pantry Pointers

Sandwiches are a great place to sneak some extra vegetables into your diet, but don’t limit yourself to lettuce and tomatoes. Instead, try cucumbers, mushrooms, spinach, bell peppers, onions, and sprouts.

Black and green olives are a good sandwich condiment that makes any sandwich seem like it came from a deli.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, April 07, 2008

Bake your chicken breasts

Boneless, skinless chicken breasts are simple to prepare in a variety of ways. And because they easily are stored in the freezer, they are an excellent choice for busy weeknight meals.

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Garlic Cheddar Chicken

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves

Preheat oven to 350 degrees.  Melt the butter in a saucepan over low heat; add garlic and cook until tender, about 5 minutes. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the breadcrumb mixture. Arrange the coated chicken breasts in a 9x13-inch baking dish. Drizzle with any remaining butter and top with any remaining breadcrumb mixture. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Makes 8 servings.

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Salsa Chicken

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream, optional

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts; pour salsa over all. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Sprinkle chicken evenly with cheese; continue baking until cheese is melted and bubbly, about 3 to 5 minutes. Top with sour cream before serving if desired. Makes 4 servings.

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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

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat until chicken is no longer pink and juices run clear, about 18 to 20 minutes, turning occasionally. Baste occasionally with the reserved sauce during the last 10 minutes. Makes 4 servings.

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Pantry Pointers

The best way to thaw chicken breasts is in the refrigerator. Allow about five hours of thawing time per pound.

When using a meat thermometer to check chicken breasts for doneness, make sure the internal temperature reaches 170 degrees.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, March 31, 2008

Think spring, think asparagus

With the variety of produce available all year long, seasonal vegetables don’t always cause excitement. But asparagus is starting to show up, and offers the kind of delight that the beginning of spring brings. 

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Asparagus Tomato Salad

1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce, optional

Cook asparagus in a small amount of water until crisp-tender, about 3 to 4 minutes; drain and rinse with cold water. Place in a large bowl; add tomatoes, mushrooms, and green pepper. In a small bowl, combine oil, vinegar, garlic, tarragon, salt, pepper, and hot sauce; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Makes 14 servings.

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Saucy Baked Asparagus

1 bunch fresh asparagus, trimmed
Salt and pepper to taste
2 tablespoons butter or margarine
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400 degrees. Arrange the asparagus on a baking sheet. Coat with nonstick cooking spray; season with salt and pepper. Bake asparagus until tender, about 12 minutes.

Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Makes 4 servings.

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Pasta with Asparagus

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper, optional

Cook pasta according to package instructions. Heat olive oil in a nonstick skillet. Sauté asparagus in the pan over medium heat until crisp-tender, about 3 minutes. Add chicken broth and sliced mushroom; cook 3 additional minutes. Drain pasta; transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper. Makes 4 servings.

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Pantry Pointers

The ends of asparagus should be removed before cooking. One method to do this is to bend a stalk until it snaps. The end part that breaks off will be the tough part you don’t want to cook. Use this as a guide for cutting the rest.

To check asparagus for doneness, carefully poke a stalk with a knife. Done asparagus will offer a little resistance.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, March 24, 2008

Start with a cake mix

Few things can bring on a smile faster than cake, and few things make baking one easier than a mix. Take a box of mix, throw in an egg and oil, and soon you will enjoy one sweet bite after another. Add a little some extra, you’ll be able to create a special cake that no one will guess began with a mix.

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Chocolate Chocolate Chip Cake

1 18.25-ounce package chocolate cake mix
1 3.9-ounce package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour a bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour; cool. Makes 12 servings.

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Pineapple Cake

1 18.25-ounce package yellow cake mix
1 8-ounce can crushed pineapple, juice reserved
1/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease two 8-inch round cake pans. Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar, and cinnamon. Stir in the pineapple and nuts. Divide the pineapple mixture evenly between the prepared pans; cover each pineapple layer with the cake mix batter.

Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired. Makes 10 servings.

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Banana Cake

1 18.25-ounce package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Grease and flour a 9x13-inch baking pan. Do not preheat oven. Prepare yellow cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter; pour into prepared pan. Place in oven and turn oven to 350 degrees. Bake for 1 hour. Let cake cool thoroughly and then refrigerate. Makes 24 servings.

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Pantry Pointers

A cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, March 17, 2008

Celebrate Easter with a brunch

If Easter dinner seems to daunting or too difficult to schedule with family, consider an Easter brunch. Since brunch isn’t served too early or too late, it’s just right for many people.

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Broccoli Quiche

2 tablespoons butter or margarine
1 medium onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 9-inch unbaked pie crust
1-1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1-1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or margarine, melted

Preheat oven to 350 degrees. Over medium-low heat, melt butter in a large saucepan. Add onions, garlic, and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk; season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake until center has set, about 30 minutes. Makes 6 servings.

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Garlic Home Fries

1/4 cup butter or margarine
4 russet potatoes (about 2 pounds), quartered and sliced
1 clove garlic, minced
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Melt the butter in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt, and pepper; stir to coat potatoes evenly. Cover; cook for 15 minutes, stirring occasionally. Remove cover; increase heat to medium-high and cook, stirring frequently, until potatoes are tender. Makes 8 servings.

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Reduced-Fat Coconut Cream Cake

1 18.25-ounce package white cake mix
3 egg whites
1-1/4 cups water
2/3 cup flaked coconut, divided
1 14-ounce can fat-free sweetened condensed milk
1 teaspoon coconut extract
1-1/2 cups reduced-fat whipped topping

In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13x 2-inch baking pan coated with nonstick cooking spray. Bake at 350 degrees until a toothpick comes out clean, about 20 to 25 minutes. Cool on a wire rack for 10 minutes.

Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. Let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers. Makes 15 servings.

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Pantry Pointers

For easy decorations for your brunch table, look for spring flowers like tulips and daffodils.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, March 10, 2008

Stew up St. Patrick's Day

Because stew is filling, it was the perfect peasant food in historic Ireland. Fortunately, Irish people brought their traditional stew recipes with them to the United States. Over the decades these recipes have evolved and now include ingredients readily available in our local stores.

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Beef and Irish Stout Stew

2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
Ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1-1/2 cups Irish stout beer, such as Guinness
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish, optional

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, pepper, and cayenne pepper. Dredge the beef in this to coat. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef; brown on all sides. Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium; cover and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan. As it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer; add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Garnish with chopped parsley if desired. Makes 6 servings.

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Irish-Style Lamb Stew

1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
Ground black pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley for garnish, optional

Preheat the oven to 325 degrees. Layer the lamb meat, onion, potatoes, carrot, and celery in an ovenproof pot or casserole dish; season each layer with parsley and pepper. Pour in the beef stock and cover tightly. Bake until vegetables and meat are very tender, about 1-1/2 to 2 hours. Divide into bowls and garnish with additional parsley if desired. Makes 4 servings.

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Pantry Pointers

When making stews, don’t overcook the vegetables. Stews taste better if the potatoes and carrots aren’t mushy.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, March 03, 2008

Add fiber with kidney beans

Kidney beans blend well with a variety of flavors, making them a good choice for salads, flavorful dishes, and stews. In addition to taste and texture, kidney beans bring soluble fiber and protein to the table.

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Kidney Bean Salad

1 16-ounce can dark red kidney beans, drained and rinsed
2 celery ribs, sliced
2 hard cooked eggs, chopped
2 dill pickles, diced
1/4 cup chopped red onion
1/8 teaspoon pepper
1/4 teaspoon salt
Mayonnaise or Italian dressing

Combine beans with celery, egg, pickle, onion and seasonings. Add mayonnaise or Italian dressing to taste. Makes 6 servings.

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Three-Bean Salad

1 16-ounce can green beans, drained
1 16-ounce can wax beans, drained
1 15-ounce can kidney beans, drained
4 scallions, chipped
1 cup Italian dressing, regular or reduced fat
1 tablespoon granulated sugar
2 cloves garlic, minced

In a large bowl, combine beans. In a small bowl, whisk together Italian dressing, sugar, and garlic. Toss beans with dressing mixture; stir in scallions. Allow to chill in refrigerator at least 1 hour to allow flavors to blend. Makes 4 to 6 servings.

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Easy Red Beans and Rice

1 cup uncooked long-grain white rice
2 cups water
2 tablespoons butter or margarine
1 onion, chopped
1/2 green bell pepper, chopped
16 ounces smoked sausage, thinly sliced
1 15-ounce can kidney beans, drained
1 14.5-ounce can diced tomatoes, undrained

Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. Melt butter in a skillet over medium heat. Stir in onion and green pepper; cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice. Makes 6 servings.

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Taco Salad

1 pound lean ground beef
1 1-ounce package taco seasoning mix
1/2 14.5-ounce package nacho-flavor tortilla chips
2 cups shredded Cheddar cheese
1/2 15-ounce can kidney beans, drained
1/2 cup ranch-style salad dressing
Chopped tomato, lettuce, and green onion

Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.

Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat. Makes 6 servings.

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Pantry Pointers

One cup of dried beans will yield approximately 3 cups of cooked beans. 

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, February 25, 2008

For lean protein, serve fish

Fish is one of the leanest sources of protein available. For the most health benefits, avoid batter-coated, fried products, such as fish sticks and choose fresh fish or fish that’s frozen when fresh (nonprocessed).

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Tilaipa Veracruz

1 14.5-ounce can diced tomatoes with green chilies, undrained
2 tablespoons sliced pimento-stuffed green olives
1 teaspoon lemon juice
1 clove garlic, minced
4 5-ounce fresh or thawed tilapia fillets, about 1/2-inch thick
2 teaspoons olive oil
Hot cooked rice, optional

In a medium bowl stir together tomatoes, olives, lemon juice, and garlic; set aside. In a large skillet, heat oil; add fish. Cook for 3 minutes; turn fish. Pour tomato mixture over fish. Cook until fish flakes with a fork and sauce thickens slightly, about 2 to 5 additional minutes. Serve with hot cooked rice if desired. Makes 4 servings.

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Maple Salmon

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon uncovered until easily flaked with a fork, about 20 minutes. Makes 4 servings.

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Almond-Topped Fish

1 tablespoon butter or stick margarine
1 small onion, thinly sliced
4 6-ounce fillets fresh or thawed cod or haddock
1/2 teaspoon seasoned salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise, regular or fat free
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted

Preheat oven to 400 degrees. Place butter in a 13x9-inch baking dish; place in oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill, and pepper. Combine the Parmesan cheese, mayonnaise, parsley, and lemon juice; spread over fish. Bake, uncovered, until fish flakes easily with a fork, about 18 to 20 minutes. Sprinkle with almonds. Makes 4 servings.

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Pantry Pointers

To toast almonds, place almonds in a small saucepan over low heat. Toast until lightly browned, tossing frequently, about 5 to 10 minutes.

The doneness of fish can be tested with a meat thermometer. Fish is done when the internal temperature reaches 145 degrees.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, February 18, 2008

Make movie snacks for Oscar®

Whether you cheer on your favorite nominees alone or with friends, snacks during the Academy Awards are almost as important as snacks during the movies themselves.

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Pizza Popcorn

2-1/2 quarts popped popcorn
1/3 cup butter
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon salt

Preheat oven to 350 degrees. Place popcorn in an ungreased 13x9-inch baking pan. Melt butter in a small saucepan; add cheese, garlic salt, oregano, basil, onion powder, and salt. Pour over popcorn; mix well. Bake, uncovered, for 15 minutes. Makes 10 servings.

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Caramel Popcorn

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Preheat oven to 250 degrees. Place popcorn in a large bowl. In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Place in two large shallow baking dishes and bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven and let cool completely before breaking into pieces. Makes 20 servings.

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Mock Ice Cream Sandwiches

2 cups fat-free whipped topping
1/2 cup miniature semisweet chocolate chips
8 whole chocolate graham crackers

In a bowl, combine whipped topping and chocolate chips. Break graham crackers in half. Spread whipped topping mixture over half of the crackers; top with remaining crackers. Wrap in plastic wrap and freeze for at least 1 hour. Makes 8 servings.

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Chocolate Peanut Butter Cups

1 11.5-ounce package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners’ sugar

Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave-safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.

In a small bowl, mix together peanut butter, confectioners’ sugar, and salt; divide into the chocolate cups. Melt the remaining chocolate; spoon over peanut butter and spread to edges of cups. Makes 12 servings.

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Pantry Pointers

For easy snacks for the Academy Awards, set up a buffet of movie snacks such as popcorn, Raisinets, and Twizzlers.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, February 11, 2008

Blanket your pasta in red

Whether you’re making a meal for Valentine’s Day or a regular evening dinner, pasta with sauce makes a delicious meal. For a special dinner, serve pasta with a salad and thick slices of bread.

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Marinara Sauce

2 14.5-ounce cans stewed tomatoes
1 6-ounce can tomato paste
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

In a food processor place Italian tomatoes, tomato paste, minced garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally. Makes 8 servings.

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Blended Pasta Sauce

1 16-ounce can whole tomatoes
5 cloves garlic, peeled
3 tablespoons olive oil
1 onion, chopped
1 pound mushrooms, sliced
1 16-ounce can crushed tomatoes
8 ounces tomato paste
1 green bell pepper, chopped
2 tablespoons dried oregano
1 tablespoon dried basil

In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium-high heat. Put onion and mushroom in and sauté until onion is soft, about 5 minutes. Place in pot the blended tomatoes, crushed tomatoes, tomato paste, green peppers, oregano, and basil. Bring to boil; reduce heat to low and cover. Simmer, stirring occasionally, until sauce reduces to desired thickness, about 1 to 2 hours. Makes 4 servings.

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Meaty Pasta Sauce

1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
2 6-ounce cans tomato paste
2 6.5-ounce cans tomato sauce
1/2 cup water
2 tablespoons granulated sugar
1-1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1-1/2 hours, stirring occasionally. Makes 16 servings.

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Pantry Pointers

When serving sauce on pasta, leave a little cooking water clinging to the pasta. This helps the sauce coat the pasta more evenly.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Monday, February 04, 2008

Make it with ground turkey

Turkey isn’t just for holiday meals anymore, especially since ground turkey can be substituted for ground beef in many recipes to make leaner and healthier versions. 

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Quick Turkey Meatballs

2 tablespoons olive oil
1 20-ounce package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with the olive oil; place the pan in the oven while preheating. In a medium bowl, mix together the ground turkey, egg, and bread crumbs. Form the meat into meatballs the size of golf balls. Carefully place about 1 inch apart in the hot baking dish. Bake for 15 minutes, then turn them over and continue baking until done, about 5 more minutes. Makes 18 servings.

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Turkey Shepherd’s Pie

3 large potatoes, peeled
2 tablespoons butter or margarine
1/4 cup milk
1 tablespoon olive oil
1 onion, chopped
1 pound ground turkey
1 large carrot, shredded
1 4.5-ounce can sliced mushrooms
1/4 teaspoon dried thyme
1 clove garlic, minced
1 teaspoon chicken bouillon powder
1 tablespoon all-purpose flour
Salt and pepper to taste

Preheat oven to 375 degrees. Boil potatoes until tender. Mash potatoes with butter and milk; season with salt and pepper. Set aside. In a skillet over medium heat, sauté onion in olive oil until soft. Stir in ground turkey, carrot, mushrooms, thyme, garlic, and bouillon. Add pepper if desired. Cook and stir until meat is cooked through. Drain; stir in flour. Transfer meat mixture to a deep-dish pie pan or casserole. Spread potatoes over meat. Bake until potatoes are lightly browned, about 30 minutes. Makes 10 servings.

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Turkey Joes

1 small onion, chopped
1/2 cup diced green bell pepper
3 cloves garlic, minced
1 20-ounce package ground turkey
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
5 kaiser rolls, split, toasted

Coat a nonstick skillet with cooking spray; place over medium heat. Add onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Crumble turkey into skillet; cook 3 minutes, stirring occasionally. Add tomato sauce, Worcestershire, tomato paste, salt, and pepper. Simmer, uncovered, until sauce thickens, about 10 to 15 minutes. Spoon mixture onto rolls. Makes 5 servings.

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Pantry Pointers

Ground turkey that is at least 85% lean is made from dark meat or a blend of white and dark meat. Ground turkey up to 99% fat free is made from breast meat.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

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Most recent entries

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