Monday, July 31, 2006
Grill a better burger
Summertime often calls for burgers on the grill, but deciding how to prepare them can be daunting. Whether you choose to season the meat or not, you can serve delicious burgers anytime.
- - - - -
These flavorful burgers are good topped with sliced tomato, onion, and pickles.
Zippy Burgers
1 egg, lightly beaten
2 tablespoons chili sauce
1 teaspoon dried minced onion
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
4 hamburger buns, split
Preheat an outdoor grill to medium heat. In a large bowl, combine the egg, chili sauce, onion, horseradish, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties.
Grill, covered, to desired doneness, about 5 to 7 minutes on each side. Serve on buns with desired toppings. Makes 4 servings.
- - - - -
These simple burgers are reminiscent of those served in American diners.
Diner Burgers
1 pound ground beef
4 teaspoons prepared mustard
4 large hamburger buns
4 teaspoons butter
1 small onion, thinly sliced
4 slices American cheese
1 large tomato, thinly sliced
4 leaves iceberg lettuce
4 teaspoons mayonnaise, optional
Preheat an outdoor grill to high heat. Shape into 4 patties. Grill to desired doneness, about 5 to 7 minutes on each side.
While the burgers are cooking, spread each top bun with 1 teaspoon of butter, and spread each bottom bun with 1 teaspoon of mustard. Place the buns onto the grill until lightly toasted, about 1 minute. Assemble the burgers on buns with onion, cheese, tomato, and lettuce. Spread 1 teaspoon mayonnaise onto each top bun if desired. Makes 4 servings.
- - - - -
These burgers offer a lot of flavor for only 6 grams of fat each.
Turkey Burgers
1 pound lean ground turkey
1/4 cup egg substitute
1/4 cup dry bread crumbs
1 teaspoon steak sauce
1 teaspoon spicy brown mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 hamburger buns, split
Lettuce leaves and tomato slices, optional
Preheat an outdoor grill to medium heat. In a bowl, combine turkey, egg substitute, bread crumbs, steak sauce, mustard, thyme, and pepper. Shape into four patties. Grill until no longer pink, about 6 to 8 minutes on each side. Serve on buns with lettuce and tomato if desired. Makes 4 servings.
- - - - -
Pantry Pointers
For easy flipping and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
Wetting your hands with cold water before shaping ground meat into patties makes the job easier.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 24, 2006
The perfect little black bean
Black beans are a nutritional treasure-trove, filled with protein, iron, magnesium, and more. And thanks to their high fiber content—about 15 grams in 1 cup cooked black beans—black beans will fill you up and leaving you feeling full longer.
Black beans also hold their shape well, making them perfect for both cooked and uncooked recipes. And since it may not be appealing to cook dried beans in the middle of summer, canned black beans can come to the rescue on warm, busy days.
- - - - -
Black Bean and Corn Salad
1/2 cup prepared balsamic vinaigrette salad dressing, regular or reduced fat
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 15-ounce cans black beans, rinsed and drained
2 15-ounce cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped
In a small bowl, mix together vinaigrette, pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover; refrigerate overnight. Toss again before serving. Makes 6 servings.
- - - - -
To lower the fat in this recipe, use reduced-fat cheese and sour cream.
Black Bean Enchiladas
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil or canola oil
1 16-ounce can vegetarian refried beans
1 15-ounce can black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 6-inch flour tortillas
2 medium tomatoes, chopped
1 cup shredded Mexican cheese blend
3 cups shredded lettuce, optional
6 tablespoons sour cream, optional
Preheat oven to 350 degrees. In a nonstick skillet, sauté onion and green pepper in oil until tender, about 3 minutes. Add the refried beans, black beans and 3/4 cup picante sauce; heat through. Spoon 1/4 cup of the bean mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x2-inch baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas. Cover and bake for 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer. Serve with lettuce and sour cream if desired. Makes 6 servings.
- - - - -
Pantry Pointers
When substituting dried beans for canned beans, remember that 1 cup of dried black beans makes approximately 2-1/2 cups cooked black beans.
Black beans sometimes are called black turtle beans, Spanish black beans, or Mexican black beans.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 17, 2006
Stay cool with skillet meals
When it’s too hot to turn on the oven and grilling isn’t an option, break out the skillet and make a meal or dessert on the stovetop.
- - - - -
Chili Bean Nacho Skillet
1 pound ground beef
1/2 cup chopped onion
1 15.5-ounce can chili beans, undrained
1 15-ounce can tomato sauce
1 11-ounce can whole kernel corn, drained
1 teaspoon granulated sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 cup shredded cheddar cheese
Tortilla chips, optional
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Makes 6 servings.
- - - - -
Veggie Chicken Skillet
8 4-ounce boneless skinless chicken breast halves
2 tablespoons cornstarch
1 14.5-ounce can reduced-sodium chicken broth
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 cups fresh broccoli florets
1 medium carrot, coarsely chopped
1 medium onion, chopped
Dash cayenne pepper
In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until juices run clear, about 10 to 15 minutes. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes.
Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook until vegetables are crisp-tender, about 6 minutes. Makes 8 servings.
- - - - -
Skillet Peach Pie
1 10-ounce package pie crust mix
6 fresh peaches, pitted, skinned, and sliced
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 tablespoons butter and margarine
Preheat oven to 425 degrees. Make crust mix according to package directions. Roll dough out so that it fits an 8-inch skillet; make sure there is overhang.
Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven until fruit is bubbly and crust is browned, about 25 to 30 minutes. Makes 6 servings.
- - - - -
Pantry Pointers
If food is stuck to your skillet, try sprinkling it with baking soda, adding water, and letting it sit for a while.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, July 10, 2006
Bring honey mustard to the grill
The flavors of honey and mustard go well together, and the combination is just as good put on food before grilling as it is for dipping. The spiciness of the mustard complements the sweetness of the honey when used in a variety of foods. And since these grill recipes don’t require time for marinating, they can help you make dinner in a hurry.
- - - - -
Honey Mustard Grilled Chicken
1/3 cup Dijon-style mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Lightly oil the grill grate; preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of this sauce for basting; dip the chicken into the remaining sauce to coat.
Grill chicken over indirect heat or until juices run clear, about 18 to 20 minutes, turning once. Baste occasionally with the reserved sauce during the last 10 minutes. For best results, cook until a meat thermometer registers 170 degrees. Makes 4 servings.
- - - - -
While fresh parsley is best for this recipe, substitute 1 teaspoon dried parsley if necessary.
Honey Mustard Steaks
4 rib eye or strip steaks, 1-inch thick
1/3 cup Dijon-style mustard
1 tablespoon fresh parsley, chopped
1-1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
1 large red onion, cut into 1/2-inch slices
Combine mustard, parsley, honey, vinegar, water, hot pepper sauce, and pepper. Place steaks and onion slices on grill over medium coals, then brush both with glaze. Grill to desired doneness, turning once and brushing with glaze. For best results, check for doneness with a meat thermometer. Makes 4 servings.
- - - - -
This is a great dipping sauce for chicken and other meats.
Honey Mustard Sauce
1-1/2 cups mayonnaise
1/4 cup prepared Dijon-style mustard
1/2 cup honey
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving. Makes 2-1/4 cups.
- - - - -
Pantry Pointers
To make 1 tablespoons of homemade mustard, combine 1 teaspoon dry mustard with 2 teaspoons vinegar.
If your jar of honey has crystallized, place the jar in a bowl filled with very hot water. After about five minutes, stir the honey until it liquefies again. You also can microwave the honey on high power for about 15 seconds to one minute, depending on the amount of honey in the jar.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 03, 2006
Season some fresh green beans
While green beans may have a ways to go in the home garden, they are making a welcome appearance in many produce departments and farmers’ markets. These versatile beans are good when boiled, steamed, stir-fried or sautéed, and shine in everything from soup to salad. But fresh green beans often are best when seasoned with flavors that enhance their taste and texture without hiding it.
- - - - -
Lemon Pepper Green Beans
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
2 tablespoons butter or margarine
1/4 cup sliced almonds
2 teaspoons lemon pepper
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Add almonds and sauté until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat. Makes 6 servings.
- - - - -
Seasoned Green Beans
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
2 tablespoons butter or margarine, melted
1/4 teaspoon seasoned salt
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Place beans in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam until crisp-tender, about 7 to 8 minutes. In a small bowl, combine the butter and seasonings. Drain beans; add butter mixture and toss to coat. Makes 4 servings.
- - - - -
Japanese-Style Sesame Green Beans
1 tablespoon canola oil
1-1/2 teaspoons sesame oil
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds. Makes 4 servings.
- - - - -
Pantry Pointers
When buying green beans, look for ones that are smooth, firm, and brightly colored. Avoid beans that feel rubbery or limp. Store them unwashed in a plastic bag in the refrigerator and use within four days after purchase.
Green beans are low in calories and high in fiber. They also contain antioxidants and are a good source of potassium.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 26, 2006
Bring red, white, and blue to Independence Day
When the Fourth of July rolls around each year, Americans often plan a day full of summer activities and great food. It’s a great time to appreciate our families and friends, and share a meal with them. With the fresh fruits and vegetables available this time of year, even the food can be patriotic. These recipes don’t require much work, but the results add sparkle to the festivities.
- - - - -
Red, White, and Blue Coleslaw
12 slices bacon
6 cups shredded cabbage
1 cup coleslaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Place bacon in a large, deep skillet over medium high heat; cook until evenly brown. Crumble and set aside. In a large bowl, combine the bacon, cabbage and dressing; mix well. Sprinkle with cherry tomatoes and blue cheese. Refrigerate and serve chilled. Makes 6 to 8 servings.
- - - - -
Red, White, and Blue Potato Salad
1 pound small white potatoes (such as Creamer Fingerling or Yukon Gold)
1 pound small red potatoes
12 ounces Purple Peruvian potatoes
3 tablespoons olive oil
2 ounces chopped ham
1/3 cup chopped walnuts
8 garlic cloves, finely chopped
3 tablespoons sherry or white wine vinegar
1 cup finely chopped red bell pepper
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut the potatoes into 1-1/2-inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tablespoon olive oil in a medium skillet. Add ham, walnuts and garlic; sauté 10 minutes. Add vinegar; stir well.
In a large bowl, toss ham mixture with potatoes, 2 additional tablespoons olive oil, red pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings.
- - - - -
Red, White, and Blue Trifle
2 12-ounce containers whipped topping, thawed
1 5.9-ounce package vanilla instant pudding
1 whole angel food cake, cut into 1 inch cubes
Sliced fresh strawberries and blueberries
Slivered almonds, optional
Prepare instant pudding according to package directions. Layer ingredients as follows from bottom of trifle bowl to top: 1/3 whipped topping, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 whipped topping, remaining cake cubes, remaining pudding, blueberries, and remaining whipped topping. Top with slivered almonds if desired. Makes 16 servings.
- - - - -
Pantry Pointers
For a simple red, white, and blue dessert, thread strawberries, blueberries, and apples or bananas onto a skewer. Serve with fruit dip.
Keep all perishable items in a cooler with plenty of ice and keep coolers in the shade whenever possible.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Side Dishes • (0) Contributions • Permalink
Monday, June 19, 2006
Make great food for the great outdoors
One of the best parts about camping is the food. Whether it’s the special treats we allow ourselves while hiking and swimming or the challenge of cooking without the conveniences of home, many things seem to taste better when served in the wilderness.
- - - - -
S’More Snack Mix
2 cups honey graham cereal
1 cup minature marshmallows
1 cup peanuts
1/2 cup semisweet chocolate chips
1/2 cup raisins
In a large plastic resealable bag, combine all ingredients. Tighly close the bag and shake well. Makes 5 servings.
- - - - -
Dutch Oven Green Bar Stew
1-1/2 pounds beef, cubed
1 tablespoon vegetable or canola oil
1 teaspoon salt
1/2 cup water
2 carrots, diced
1 small onion, chopped
2 medium potatoes, cubed
2 teaspoons dried parsley flakes
Brown beef in vegetable oil in an uncovered dutch oven. Add salt and water; cover and cook over low-to-medium heat fire for 30 minutes. Add carrots and onion and cook an additional 30 minutes. Add potatoes and parsley and cook 30 to 40 minutes more, adding water as needed to keep about 1 inch of liquid in the dutch oven. Makes 4 servings. Adapted from Dutch Oven Cooking (Fourth Edition) by John G. Ragsdale.
- - - - -
Campfire Banana Splits
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 10.5-ounce package miniature marshmallows
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Carefully unwrap bananas, open the peels wide, and eat with a spoon. Makes 6 servings.
- - - - -
Pantry Pointers
When packing ingredients for camping, measure them for each recipe and pack in plastic resealable bags or plastic storage containers. Label each bag with the amount and recipe.
For sandwiches, pita bread holds its shape better which makes it easier to transport.
Before you sit down to eat dinner, put a pot of water on the campfire. It will heat while you eat, and you’ll be ready to wash dishes when the meal is over.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, June 12, 2006
Make a meal for Dad's heart
Father’s Day is a great time to tell your dad that you hope he’ll be around for many years to come. Making him a heart-healthy meal on his special day may help jumpstart a lifestyle of healthy eating.
- - - - -
Spinach is full of vitamins and minerals, including folate and iron. For a low-fat version, use low-fat or fat-free ranch dressing and sour cream.
Spinach Dip
1 10-ounce package frozen chopped spinach
3 tablespoons grated Parmesan cheese
3 tablespoons ranch salad dressing
1/2 cup sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Cook spinach according to package directions; drain well and chill. Combine all ingredients in a bowl and mix well. Chill before serving. Serve with cut-up vegetables or snack crackers. Makes about 1-3/4 cups of dip.
- - - - -
Salmon is loaded with heart-healthy omega-3 fatty acids.
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 metal 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 until easily flaked with a fork, about 15 to 20 minutes. Makes 4 servings.
- - - - -
Blueberries are filled with antioxidants that are good for the heart. This recipe utilizes fresh blueberries, and because it is made with only one crust it contains less fat than traditional double-crust recipes.
Topless Blueberry Pie
3/4 cup granulated sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 9-inch pie crust, baked
In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes. Add butter and let cool about 5 minutes. Stir in remaining blueberries. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours. Makes 8 servings.
- - - - -
Pantry Pointers
After surprising Dad with a heart-healthy meal, consider going on a nice heart-healthy walk with him. The exercise is beneficial to everyone, and also gives the family a chance to talk without distractions such as television. Just do it around his favorite televised sports because it is, after all, his day.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, June 05, 2006
Let your chicken go nuts
Cashews make a wonderful snack. They are a good source of vitamins and minerals, such as iron, magnesium, and zinc as well as a protein. And while they do contain fat, they are lower in fat than other tree nuts and have no cholesterol. But cashews can be more than a great snack. When paired with chicken, cashews add flavor and crunch to mealtime.
- - - - -
Chicken Cashew Salad
2 cups seashell pasta
1/4 cup packed brown sugar
1 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
Cook pasta according to package directions until al dente; drain and rinse with cold water. In a large bowl, combine brown sugar, salad dressing, lemon juice and vinegar. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving. Makes 6 servings.
- - - - -
Cashew Chicken
3 tablespoons canola or vegetable oil
2 boneless chicken breast halves, cut into bite-sized pieces
1/2 teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery
1 8-ounce can bamboo shoots, drained and diced
1 8-ounce can water chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
Heat oil in a large skillet over medium-high heat. Sauté chicken until golden, then season with pepper. Add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
In a small bowl, whisk cornstarch and water together; blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve. Makes 6 servings.
- - - - -
Pantry Pointers
To toast cashews, preheat the oven to 350 degrees. Place cashews on an ungreased baking sheet and toast until the nuts become golden brown, about 5 to 10 minutes, shaking the baking sheet occasionally. Another method is to place cashews in a large, dry skillet over medium-high heat and toast until golden brown, about 5 minutes, shaking the pan occasionally.
To easily chop cashews, place them on a cutting board and chop them by moving the knife with a rocking motion. When chopping cashews in a food processor, be careful not to process too long or the nuts with turn into a paste.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 29, 2006
Shake up your vanilla ice cream
Warm weather brings with it a unique set of cravings, often including a desire for milkshakes. While it’s fun to order milkshakes at a restaurant, it’s even more fun to make them at home. And since commercially made milkshakes often start with a base instead of real ice cream, you might even prefer the flavor of your own homemade shakes. Most recipes start with vanilla ice cream or frozen yogurt because it allows the other flavors of the milkshake to stand out.
- - - - -
If you prefer an all-chocolate shake, leave out the drop of peppermint extract.
Chocolate Mint Milkshake
4 scoops vanilla ice cream
1/4 cup milk
1/4 cup chocolate syrup
1 drop peppermint extract
In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
- - - - -
Orange Vanilla Milkshake
1 6-ounce can frozen orange juice concentrate
1 cup milk
1 cup cold water
1 pint vanilla ice cream
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
10 cubes ice
In a blender, combine orange juice concentrate, milk, water, ice cream, sugar and vanilla. Blend until smooth. Add ice cubes; blend until thickened. Pour into glasses and serve. Makes 6 servings.
- - - - -
Peanut Butter Milkshakes
1 cup milk
2 cups vanilla ice cream
1/2 cup creamy peanut butter
2 tablespoons granulated sugar
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Makes 3 servings.
- - - - -
To toast coconut, bake at 350 degrees for 2 to 4 minutes, stirring frequently.
Tropical Milkshakes
3/4 cup milk
2 medium ripe bananas
3 cups vanilla ice cream, softened
1 8-ounce can pineapple chunks, undrained
2 tablespoons flaked coconut, toasted
2 tablespoons chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Makes 5 cups.
- - - - -
Cafe Latte Milkshake
1-1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
- - - - -
Pantry Pointers
To reduce the fat and calories in a milkshake, try using skim milk and low-fat ice cream or frozen yogurt. To increase fat and calories in a milkshake, such as when trying to gain weight, try substituting cream for the milk.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 22, 2006
Marinate your steak for Memorial Day
May is National Barbeque Month, so serving a grilled meal is a great way to celebrate Memorial Day. Whether your preference is ham, beef, or fish, you can marinate your meat for maximum tenderness at your holiday celebration.
- - - - -
Marinated Ham Steaks
1-1/2 cups pineapple juice
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon ground mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 fully cooked ham steaks (1 pound each)
In a shallow glass container, combine pineapple juice, brown sugar, butter, mustard, garlic, and paprika; mix well. Add ham and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally. drain and reserve marinade. Grill ham, uncovered, over medium-hot heat for 3 to 4 minutes on each side, basting frequently with reserved marinade. Makes 6 servings
- - - - -
Peppered Rib Eye Steaks
2 tablespoons vegetable oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon each salt, garlic powder and lemon-pepper seasoning
1/8 teaspoon each dried oregano, crushed red pepper flakes, ground cumin and cayenne pepper
4 boneless beef rib eye steaks (about 10 ounces each and 1 inch thick)
In a bowl, combine the oil and seasonings; brush over steaks. Grill steaks, covered, over medium heat until meat reaches desired doneness, about 7 to 10 minutes on each side. Baste occasionally with seasoning mixture. Let stand 5 minutes before serving. Makes 4 servings.
- - - - -
Grilled Salmon Steaks
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat grill for high heat. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute. Brush salmon with olive oil. Cook on grill until fish flakes easily with a fork, about 5 to 10 minutes. Turn salmon once, and brush with boiled marinade halfway through cooking time. Makes 4 servings.
- - - - -
Pantry Pointers
For best results, use a meat thermometer to check meat for doneness. The reading for medium steak is 160 degrees, salmon steak is 145 degrees, and ham steak is 140 degrees.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 15, 2006
Top off your salad with homemade dressing
Store-bought salad dressings are wonderfully convenient. There is a dressing for every diet—fat free, low fat, and regular. You can even get exotic flavors at the local grocery stores, including such temptations as creamy peppercorn and raspberry vinaigrette. But even with this array, sometimes it’s nice to put a pretty cruet on the table filled with a homemade dressing. The following recipes are tasty enough for company, and easy enough to create on those nights when you reach in the refrigerator for salad dressing, only to find there isn’t any.
- - - - -
French Dressing
1/2 cup granulated sugar
1/2 cup ketchup
1/2 cup vegetable oil
1 clove garlic, minced
1/4 cup white vinegar
1/4 teaspoon hot pepper sauce
1-1/2 teaspoons celery seed
1/8 teaspoon liquid smoke flavoring
1 tablespoon minced fresh chives
In a pint jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke, and chives. Cover and shake well. Refrigerate until serving. Makes 2 cups.
- - - - -
This dressing works well on salad, potato salad, and coleslaw.
Low-Fat Yogurt Salad Dressing
1 8-ounce container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve. Makes 1 cup.
- - - - -
Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving. Makes 1-1/2 cups.
- - - - -
Simple Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/8 teaspoon granulated sugar
Salt and pepper to taste
Mix together olive oil, balsamic vinegar, oregano, salt and pepper. Makes 3 to 4 servings.
- - - - -
Pantry Pointers
The easiest way to wash leafy greens is with a salad spinner. If you don’t have a salad spinner, rinse greens under running water and then pat dry with paper towels.
For longer storage time, keep leafy greens in perforated plastic bags. To make your own, carefully poke evenly spaced holes in a regular plastic food storage bag before adding greens.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 08, 2006
Let the kids cook on Mother's Day
Mother’s Day is a special time of the year, one for commemoration and celebration for Mom. It is a time for breakfast in bed, family gatherings, and crayon scribbled cards. It also is time for a special treat for Mom, preferably one that was made by her children. Just make sure that while in the kitchen, kids are given jobs suitable for their ages.
- - - - -
For an easy breakfast, have the kids layer fruit and granola with yogurt and serve it to Mom in bed.
Fruit Parfait
1 6-ounce carton flavored yogurt
1/4 cup granola
1/2 cup sliced fresh fruit (such as apple, strawberries, or bananas)
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.
- - - - -
This recipe makes a good snack or appetizer, or it could be part of a Mother’s Day picnic.
Party Pinwheels
2 8-ounce packages cream cheese, softened
1 1-ounce package ranch dressing mix
2 green onions, minced
4 12-inch flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 2-ounce can sliced black olives
1/2 cup shredded cheddar cheese
In a medium bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1-inch slices. Makes 15 servings.
- - - - -
This dessert is tasty enough to stand on its own with coffee, but light enough to follow Mom’s favorite meal.
Banana-Strawberry Trifle
1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 9-inch angel food cake, cut in cubes
4 bananas, sliced
1 16-ounce package frozen strawberries, thawed
1 12-ounce container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and refrigerate 4 hours before serving. Makes 18 servings.
- - - - -
Pantry Pointers
Trifles make an impressive and tasty dessert, and their recipes typically are flexible. For example, white cake goes well with bananas and pudding while chocolate cake goes well with cherry pie filling and pudding.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • (0) Contributions • Permalink
Monday, May 01, 2006
Have a taste of Mexico for Cinco de Mayo
Cinco de Mayo means more than just “the Fifth of May,” its English translation. This holiday commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. And if you don’t want to prepare an entire Mexican meal, these recipes will provide holiday-themed snacks throughout the day.
- - - - -
Guacamole
2 avocados
Juice of 1/2 lemon
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados in half. Remove the pits and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Makes about 2 cups.
- - - - -
Salsa
1 28-ounce can whole tomatoes, undrained and coarsely chopped
1 14.5-ounce can diced tomatoes with green chilies, undrained
1 large onion, minced
1 large green pepper, minced
1 garlic clove, minced
1/4 teaspoon ground coriander
1/2 teaspoon white vinegar
Red pepper flakes, optional, to taste
In a large bowl combine chopped tomatoes, diced tomatoes, onion, green pepper, garlic, coriander, and vinegar. Add red pepper flakes if desired. Mix well; allow to chill in the refrigerator at least 1 hours to allow flavors to blend. Makes about 4 cups.
- - - - -
This versatile recipe works well as an alcoholic or non-alcoholic punch.
Cranberry-Lime Margarita Punch
6 cups water
1 12-ounce can frozen cranberry juice cocktail, thawed
1/2 cup fresh lime juice
Artificial sweetener equal to 1/4 cup sugar
2 cups ice cubes
1 cup tequila or ginger ale
1 lime, sliced
Combine water, cranberry juice, lime juice, and artificial sweetener in punch bowl; stir until artificial sweetener dissolves. Stir in ice cubes, tequila or ginger ale, and sliced lime; garnish with fresh cranberries if desired. Makes 10 servings.
- - - - -
Pantry Pointers
If you are trying to diet or eat a little healthier, your refrigerator should always have a jar of salsa in it. It’s not only naturally fat free, it’s also very low in calories, usually containing less than 30 calories per serving. And the spices can help take the edge off any appetite.
To remove the pit from an avocado, begin but cutting the avocado lengthwise around the pit. Pull the halves apart, and then carefully and firmly strike the put with the sharp edge of a knife. While holding the avocado, twist the knife to remove the pit.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Sunday, April 30, 2006
Lemons add zest appeal to your baked goods
When you bake, you might come across recipes that call for lemon zest. The zest is the peel only, excluding the bitter white part (pith) just beneath the peel.
To get the zest, rub a lemon against a fine grater. You also can get the zest using a vegetable peeler to carefully shave off a thin layer of the rind and then mincing it fine with a knife.
- - - - -
Lemon Poppy Seed Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon-flavored yogurt
1/4 cup canola or vegetable oil
1 tablespoon grated lemon zest
Topping:
1/3 cup lemon juice
3 tablespoons granulated sugar
Preheat oven to 400 degrees. Lightly grease a muffin tin. Combine flour, sugar, poppy seeds, baking powder, baking soda, and salt. In a separate bowl mix eggs, yogurt, oil, and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Spoon batter evenly between the prepared muffin cups. Bake for 20 minutes.
To make topping, combine lemon juice and sugar; stir until sugar is dissolved. Once the muffins are baked, pierce the top of each muffin several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the top of each muffin. Let muffins cool in pans for 10 minutes before removing from the tin. Makes 12 muffins.
- - - - -
Lemon Bars
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/4 cup butter or margarine
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 eggs
3 tablespoons lemon juice
1 tablespoon lemon zest
1/3 cup confectioners’ sugar for dusting, optional
Preheat oven to 350 degrees. For bottom layer of bars, mix 1 cup flour and 1/4 cup confectioners’ sugar. Melt butter and stir into flour mixture. Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
While baking, prepare the top layer by mixing 1 cup sugar, 2 tablespoons flour, and baking powder. Beat eggs and add to mixture, stirring well. Add lemon juice and zest, mix again.
Pour over bottom layer; continue baking for 25 minutes. Cool slightly then cut into squares; dust with confectioners sugar. Makes 16 servings.
- - - - -
Pantry Pointers
When a recipe calls for lemon zest and lemon juice, always remove the zest before cutting and juicing the lemon.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com