Monday, November 06, 2006
For more flavor, wedge your potatoes
When it comes to potatoes, there are more choices than baked, mashed, or fried. For something different, try baking potato wedges. The seasonings cling to every bite of potato, making them a flavorful side dish that complements almost any meal.
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Garlic Potato Wedges
4 pounds small red potatoes, cut into wedges
5 tablespoons olive oil, divided
16 unpeeled garlic cloves
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/3 cup white vinegar
4 teaspoons Dijon mustard
3 teaspoons granulated sugar
1/4 teaspoon black pepper
1/3 cup chopped green onions
Preheat oven to 450 degrees. In a large bowl, combine the potatoes, 1 tablespoon of oil, unpeeled garlic, rosemary, and salt. Pour into two 15x10-inch baking pans coated with nonstick cooking spray. Bake, uncovered, until potatoes are tender, about 25 to 30 minutes, stirring every 10 minutes.
In a small bowl, combine the vinegar, mustard, sugar, pepper, and remaining oil until smooth. Carefully squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions. Makes 8 servings.
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Potato Wedges with Dip
2 large baking potatoes
Olive oil-flavored nonstick cooking spray
1/8 teaspoon garlic salt
Dash cayenne pepper
Bacon Horseradish Dip:
2/3 cup sour cream
1 teaspoon prepared horseradish
2 bacon strips, cooked and crumbled
Preheat oven to 425 degrees. Pierce potatoes and place on a microwave-safe plate. Microwave on high for 6 minutes or until still firm but almost tender. Carefully cut each potato into eight wedges; place on a baking sheet coated with nonstick cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with garlic salt and cayenne. Bake until golden brown, about 20 to 25 minutes.
In a small bowl, combine the dip ingredients. Serve with potato wedges. Makes 2 servings.
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Crispy Potato Wedges
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
4 large baking potatoes
Preheat oven to 400 degrees. In a bowl, combine cheese, salt, garlic powder, oregano and paprika. Line a baking sheet with aluminum foil. Cut each potato into eight wedges; place on foil. Coat wedges with nonstick cooking spray. Sprinkle with cheese mixture. Bake until tender, about 30 minutes, turning occasionally. Makes 8 servings.
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Pantry Pointers
To make oven fries or potato wedges that rival fried potatoes, start with starchy potatoes like russets then cut them into wedges or sticks and don’t crowd them on the baking sheet.
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 23, 2006
This Halloween, let them eat cake
Even if Halloween doesn’t fall on a dark and stormy night, you can still create a creepy holiday meal or party with decorations and food. Set your table as usual, but spread artificial spider webs around each person’s plate. Dim the lights, turn on a CD of eerie Halloween sounds, and get ready for a wonderfully creepy meal. Ordinary foods become scary with the right names. Turn spaghetti into “worm stew” and hot dogs in a bun into “finger sandwiches.” And when it comes to dessert, you can let your imagination create some hair-raising treats.
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Cupcake Graveyard
1 18.25-ounce package chocolate cake mix
2 16-ounce packages vanilla frosting
3/4 cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies
Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Makes 24 servings.
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Worm Cupcakes
1 18.25-ounce package chocolate cake mix
3 cups chocolate cookie crumbs
1 16-ounce package prepared chocolate frosting
1 16-ounce package candy worms, such as Gummi Worms
Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut candy worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy. Makes 24 servings.
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Pantry Pointer
Potlucks are fun, even for kids. If your child wants to throw a big Halloween party, discuss the possibility of a potluck. This also is great for last-minute parties.
To add a scary touch to any punch, wash a disposable glove, fill with water, seal with an elastic, and freeze. Before serving punch, dip the frozen hand in warm water briefly. Peel off the glove and float the frozen hand in the punch bowl.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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, October 09, 2006
Busy nights call for pasta
Busy weeknights leave little time for dinner preparation, but cooler weather makes us want a hearty meal. Pasta offers a filling meal in minimal time. Some of the easier recipes start with sauce from a jar, and by adding some fresh meat or vegetables you can create a quick dinner that will satisfy most everyone.
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Sloppy Joe Spaghetti
1 16-ounce package spaghetti
1 pound lean ground beef
1 15-ounce can sloppy joe sauce
1/2 green bell pepper, diced
1/2 onion, chopped
1/2 cup Italian-style dried bread crumbs
1/4 cup shredded Cheddar cheese
Cook pasta according to package directions. In a large skillet, brown beef over medium heat; cook until no longer pink and drain. Add sauce and simmer on low. Add green bell pepper and onion; mix well. Remove from heat and mix in bread crumbs and cheese. Add sauce to pasta; serve immediately. Makes 8 servings.
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Garlic Chicken and Pasta
1 8-ounce package spiral or penne pasta
4 boneless skinless chicken breast halves
1 teaspoon olive or vegetable oil
1 16-ounce jar roasted garlic Parmesan sauce
2 small tomatoes, seeded and chopped, divided
Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in oil. Add Parmesan sauce; cover and simmer until chicken juices run clear, about 8 to 10 minutes. Add half of the tomatoes. Drain pasta; top with chicken and sauce. Sprinkle with remaining tomatoes. Makes 4 servings.
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Quick Pasta and Sausage
1 16-ounce package penne pasta
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
1 tablespoon vegetable oil
1 26-ounce jar meatless spaghetti sauce, warmed
Cook pasta according to package directions. Meanwhile, in large skillet, sauté the sausage, peppers and onion in oil until vegetables are crisp-tender. Drain pasta; divide among six serving plates. Top with spaghetti sauce. Using a slotted spoon, top with sausage mixture. Makes 6 servings.
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Pantry Pointers
When buying dried pasta, look at the ingredients. The best quality pastas are made with semolina flour.
The cooking times listed on packages of dried pasta are only guidelines. Start checking pasta for doneness 1 or 2 minutes before the minimum time stated on the package.
When a recipe calls for “al dente” pasta, cook it until it is tender but still has a bite to it. If the pasta is mushy, it’s overcooked.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 02, 2006
Perk up a brownie mix
Few things can bring on a smile faster than a chewy brownie, and nothing makes baking them easier than a package of brownie mix. But by adding a few extra ingredients, you’ll be able to create brownies so special no one will guess they came from a mix.
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S’more Brownies
1 18- to 22-ounce package brownie mix
6 graham crackers
1-1/2 cups miniature marshmallows
8 1.5-ounce bars milk chocolate, coarsely chopped
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 13x9-inch baking pan. In a medium bowl, break graham crackers into 1-inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside.
Bake brownies for 15 minutes in the preheated oven. Remove; sprinkle the s’more mixture evenly over the top. Bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes. Makes 20 servings.
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Cheesecake Brownies
1 18- to 22-ounce package brownie mix
1 8-ounce package cream cheese
1 large egg
1/3 cup granulated sugar
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 13x9-inch baking pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
Bake until a toothpick inserted near the center comes out clean, about 25 to 30 minutes. Makes 20 servings.
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Low-Fat Rocky Road Brownies
1 package reduced-fat fudge brownie mix (13x9-inch baking pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 1-ounce square unsweetened chocolate
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13x9-inch baking pan coated with nonstick cooking spray. Bake until a toothpick inserted near the center comes out clean, about 25 to 30 minutes. Sprinkle with marshmallows. Cool on a wire rack.
In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners’ sugar and vanilla until smooth. Drizzle over marshmallows. Makes 2 dozen.
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Pantry Pointers
To easily cut brownies, cool them completely and use a plastic knife or table knife.
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
Friday, September 15, 2006
Issue #10 -- September 2006
The Practical Pantry Newsletter
Issue #10—September 2006
Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!
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In this issue:
-- News from the Kitchen
-- Reader Questions
-- Snack Attack
-- One-Dish Wonder
-- Nibbles
-- Direct from the Pantry
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-- News from the Kitchen --
Tomatoes are the only things left in the garden now. I made a big batch of fresh salsa earlier today. Fortunately, the local farmers market is open until November, so my fresh vegetable supply will continue for several weeks.
As always, your input is important to us and will help us improve the newsletter. Email any comments or suggestions to:
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-- Reader Questions --
Q: When using aluminum foil in the oven which side should face the food, shiny or dull?
A: Technically, it doesn’t matter. The foil isn’t designed to have one side shiny and one dull for a purpose, that’s just how it comes out of the production process.
However, I like to think that the shiny side is more reflective. So when I want to keep heat away—like a piecrust I have covered to avoid burning it—I put the shiny side out. If I am trying to keep heat in—like a steak I am allowing to rest before cutting—I put the shiny side in.
Q: What is the difference between light and brown sugar?
A: Light brown sugar has less molasses flavor and is more delicate. Dark brown sugar tastes more “old-fashioned” and has a stronger molasses flavor. Light or dark brown sugar can be used interchangeably in recipes--it’s a matter of personal taste. If you have a recipe that calls for light brown sugar and you’re not sure about using dark brown instead, use half dark brown sugar and half granulated sugar.
If you have a question about a cooking technique or ingredient, or if you are looking for a recipe or food advice, write to The Practical Pantry at:
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-- Snack Attack --
Sometimes the stretch between meals is so long that we end up overeating at mealtime. To curb that appetite, try having a healthy snack between lunch and dinner.
SATISFYING SNACKS FOR ALL OCCASIONS
(NAPSI)-When you’re at work and looking for a mid-morning boost, or at the grocery store looking for a pre-dinner nosh, you can easily find a smart, satisfying snack: look for almonds. With toasty flavor, crunch and essential nutrients, they’re a nutritious alternative to potato chips or pretzels.
According to Keith Ayoob, Ed.D., R.D., F.A.D.A., author of “The Uncle Sam Diet: The Four Week Eating Plan for a Thinner, Healthier America,” the ideal snack is high in protein, fiber and heart-healthy monounsaturated fat, which together help you feel fuller longer. Almonds are packed with all of the ingredients necessary to help you stay satisfied in between meals. In fact, researchers have discovered that people who snack on almonds consume fewer calories at later meals-the almonds help you feel full.
The delicate, toasty flavor of almonds goes well with a variety of ingredients for a satisfying snack. When choosing a snack, “give a nod to health, but temper it with fun and enjoyment,” Dr. Ayoob says.
While not all tasty foods are good for you, almonds contain the antioxidant vitamin E, protein, fiber, magnesium, potassium, calcium, phosphorus and iron, all in 160 calories per serving. Plus, research shows that as part of a balanced eating plan almonds can help lower LDL, or “bad,” cholesterol levels.
From honey-roasted almonds to parmesan-herb almonds to spicy Cajun almonds, there is an almond snack to satisfy every palate. Try them in the following recipe, which can make an energizing afternoon snack or a delicious nibble at a cocktail hour.
PAPRIKA ALMONDS
1 egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon good-quality sweet paprika
2 cups whole blanched or natural almonds
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or well-oiled foil. Whisk together egg white, salt, cumin and paprika in a medium bowl, and add almonds and toss to coat. Spread almonds on prepared baking sheet and roast for 10 minutes. Stir and continue roasting 15 to 20 minutes, or until golden and fragrant. Transfer almonds on parchment or foil to a rack and cool completely. Loosen with a spatula and serve, or store airtight for up to a day.
For more serving ideas, visit: http://www.AlmondsAreIn.com
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-- One-Dish Wonder --
SKILLET BEEF AND RICE
1 pound ground beef
1 6.8-ounce package beef-flavored rice mix
2 tablespoons butter or margarine
2-1/2 cups water
2 cups cooked vegetables
In a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, brown the rice in butter. Add water and contents of rice seasoning packet; mix well. Stir in beef. Cover and simmer for 15 minutes or until rice is tender. Add vegetables and heat through. Makes 4 servings.
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-- Nibbles --
Check this space in each issue for news about products, contests, cookbooks, and more.
MEAL MAKEOVERS
(NAPSI)-A delicious and nutritious way to add zinc, iron and protein-zip to a salad is to add some beef tenderloin. Not only is beef tenderloin an excellent or good source of nine essential nutrients, but it is also one of 29 lean cuts of beef.
Nutrient-rich lean beef is a complete recipe for better health, with essential vitamins and minerals and great taste.
To help you prepare delicious lean beef, “The Healthy Beef Cookbook” (Wiley, $21.95) is now available wherever books are sold and on http://www.amazon.com and http://www.BeefItsWhatsForDinner.com.
The cookbook is a collection of more than 130 lean beef recipes, nutrition tips and culinary techniques. The delicious recipes are satisfying for people watching their weight and contain many essential nutrients in fewer calories. In fact, nearly 75 percent have less than 400 calories per serving and more than 50 percent incorporate all food groups.
TENDERLOIN CRANBERRY AND PEAR SALAD
WITH HONEY MUSTARD DRESSING
Prep Time: 25 minutes, serves 4
4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)
Honey Mustard Dressing
1/2 cup prepared honey mustard
2 to 3 tablespoons water
11/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt
1. Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
2. Meanwhile, whisk Honey Mustard Dressing ingredients in small bowl until well-blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
3. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Nutrition information per serving: 321 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 434 mg sodium; 21 g carbohydrate; 3.3 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 30.0 mcg selenium; 5.1 mg zinc.
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-- Direct from the Pantry --
Canned vegetables are essential to any pantry, and in a pinch some can be combined to create a tasty meal in a hurry.
CON QUESO SPIRALS
2-1/2 cups uncooked spiral pasta
1 tablespoon butter
1 cup salsa con queso dip
Sour cream
Cook pasta according to package directions; drain. Place in a bowl; stir in butter until melted. Stir in con queso dip. Serve with sour cream. Makes 4 servings.
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The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.
Copyright 2006, Tammy Perry Olson
Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at: http://www.practicalpantry.com
The Practical Pantry will never share your personal information, including your email address, to any third parties under any circumstances without your prior consent.
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, August 14, 2006
Relish those summer vegetables
Home canning is a nice way to preserve the flavors of summer without filling up the freezer. High-acid foods like relishes are easy to preserve, and perfect for even the beginning canner.
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Tomato Relish
3 cups prepared tomatoes (about 2-1/4 pounds)
1-1/2 teaspoons grated lemon peel
1/4 cup fresh lemon juice
6-1/2 cups granulated sugar
1/2 teaspoon butter or margarine
2 pouches CERTO Fruit Pectin
Scald, peel, and chop tomatoes. Place in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes. Measure 3 cups prepared tomatoes into saucepot. Add lemon peel and juice; mix well. Stir sugar into tomato mixture. Add butter to reduce foaming. Bring mixture to full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Pack into hot, sterilized canning jars, leaving 1/4” head space. Wipe jar rims. Cover with two-piece lids; screw bands tightly. Place jars in canner, ensuring that jars are covered by 1 to 2 inches of water. Bring to a boil; process 10 minutes. Remove canner lid. Wait 10 minutes, and then remove jars to cool.
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Cucumber Relish
4 cups ground cucumbers, unpeeled
1 cup ground green pepper
1/2 cup ground sweet red pepper
3 cups ground onion
3 cups finely diced celery
1/4 cup salt
3-1/2 cups sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Grind all vegetables with a coarse blade or food processor. Combine all vegetables in a large bowl, sprinkle with salt, cover with cold water, and let stand for 4 hours.
Drain thoroughly in a colander, pressing out all excess liquid. Combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables and simmer for 10 minutes. Pack into hot, sterilized canning jars, leaving 1/2” head space. Wipe jar rims. Cover with two-piece lids; screw bands tightly. Place jars in canner, ensuring that jars are covered by 1 to 2 inches of water. Bring to a boil; process 10 minutes. Remove canner lid. Wait 10 minutes, and then remove jars to cool.
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Pantry Pointers
After jars are cool, check seals by pressing the middle of the lids with your finger. If the lid springs back, the jar did not seal properly and it must be stored in the refrigerator.
For more information on canning, visit http://www.homecanning.com.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 07, 2006
Have a berry good breakfast
While many sources have been singing the praises of the healthy blueberry, strawberries and raspberries also are good for you. These berries are rich in antioxidants, which are thought to help fight cancer and heart disease as well as prevent strokes.
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This sauce is great on pancakes and waffles. Leftovers make a delicious topping on ice cream.
Blueberry Sauce
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup granulated sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Makes 8 servings.
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This bread offers a lot of flavor for only 6 grams of fat per slice.
Banana-Berry Bread
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup granulated sugar
1/4 cup vegetable oil
3/4 cup mashed fresh strawberries
1/2 cup mashed ripe banana (about 1 large)
1/2 to 1 cup chopped walnuts
Preheat oven to 350 degrees. In a bowl, combine flour, cinnamon, baking soda, salt, and nutmeg. In another bowl, beat eggs, sugar and oil until smooth; add the strawberries and banana. Stir into the dry ingredients just until moistened. Fold in walnuts. Pour into a greased 9x5-inch loaf pan. Bake until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 16 servings (1 loaf).
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Yogurt-Berry Parfait
1 6-ounce carton flavored yogurt
1/4 cup granola
1/2 cup sliced fresh berries
In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt. Makes 1 serving.
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Pantry Pointers
When selecting berries, look for firm and plump fruits that aren’t mushy. Since berries don’t keep well, buy them when you are able to use them within a few days and don’t wash them until you are ready to use them.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com