Monday, November 28, 2005
Thaw something green and good
Fresh spinach is delicious, but this time of year fresh isn’t always best. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. Since frozen spinach is picked and processed at the height of freshness, it often contains more color, flavor and nutrients than fresh. As an added bonus, frozen vegetables like spinach don’t need to be washed or cut, which reduces preparation at mealtime.
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For a low-fat version of this dip, use reduced-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; squeeze dry 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.
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Creamed Spinach
1 10-ounce can condensed cream of celery soup, undiluted
1 tablespoon all-purpose flour
4 tablespoons butter or margarine
1 clove garlic, minced
Dash nutmeg
Salt and pepper to taste
2 10-ounce packages frozen spinach, thawed, drained and chopped
1 small onion, chopped
Heat soup in a saucepan over medium heat. Stir in flour, butter, garlic, nutmeg, salt and pepper. Stir in spinach and onion; cook until onion softens, about 5 to 10 minutes. Serve warm. Makes 4 servings.
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Spinach and Sausage Soup
1-1/2 pounds sweet Italian sausage links
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes with liquid, undrained and coarsely chopped
2 teaspoons dried basil
8 cups chicken broth
1/2 pound dried orzo pasta
1 10-ounce package chopped frozen spinach, thawed and squeezed dry
Freshly grated Parmesan cheese, optional
In a large skillet over medium heat, cook sausage until evenly brown. Remove from skillet; chop and place in a large pot. Add bell pepper, onion, garlic, and tomatoes. Stir in basil and chicken broth. Cover; place over medium heat and bring to a boil. Reduce heat to low; cook for 30 minutes. Stir orzo pasta and spinach into the pot. Continue cooking soup until pasta is al dente, about 10 minutes. Serve topped with Parmesan cheese if desired. Makes 8 servings.
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Pantry Pointers
An easy way to thoroughly dry thawed or cooked spinach is to use a potato ricer. Paper towels or cheesecloth also work well.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 21, 2005
Look forward to leftovers
Thanksgiving wouldn’t be the same without a refrigerator overflowing with leftovers. Think of all that ready-to-use turkey as the reward for all the hard work on Thanksgiving. But some creativity is needed to keep everyone from tiring of turkey. By adding a little variety, even the pickiest family members can forget they’re eating leftovers.
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Turkey and Egg Salad
3 cups chopped cooked turkey meat
3 hard-cooked eggs
1 8-ounce jar sweet pickles, drained and chopped
1 8-ounce jar mustard-mayonnaise blend, such as Dijonaisse
6 tablespoons mayonnaise
Peel and chop eggs. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving. Makes 4 to 6 servings.
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Turkey Delight
2 cups cooked, chopped turkey meat
1/2 6-ounce package dry bread stuffing mix
6 potatoes, cooked and mashed
1 cup turkey gravy
Preheat oven to 350 degrees; lightly grease a 2-quart baking dish. Prepare stuffing according to package directions. Place the stuffing in prepared baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned. Makes 4 to 6 servings.
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Easy Turkey Curry
1-1/2 cups uncooked rice
1/4 cup minced onion
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 4-ounce can mushroom pieces and stems, drained
1/4 cup milk
1 cup sour cream
1/2 teaspoon curry powder
2 cups cooked chopped turkey meat
Cook rice according to package directions. In a medium saucepan over medium heat, melt the butter; sauté the onion until softened, about 3 to 5 minutes. Reduce heat to low; stir in soup, mushrooms and milk. Simmer, stirring constantly, until the mixture is smooth. Add the sour cream, curry powder, and turkey meat. Cover and simmer until heated through, about 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each serving. Makes 4 servings.
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Pantry Pointers
After Thanksgiving dinner, refrigerate leftovers within 2 hours. Leftovers will keep in the refrigerator up to 4 days. Leftover turkey will keep in the freezer up to 4 months.
Use turkey in your favorite recipes calling for cooked chicken. The same is true for the reverse—if there isn’t any Thanksgiving turkey in the refrigerator, substitute cooked chicken for your favorite turkey recipes.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 14, 2005
Spice up Thanksgiving stuffing with sausage
For many people, stuffing is the best part of Thanksgiving dinner. But no one should feel limited to the same recipe year after year, and there’s nothing like the flavor of sausage to shake things up a bit.
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Cornbread and Sausage Stuffing
1 12-ounce package corn bread mix
1 pound sausage
3/4 cup chopped onion
3/4 cup chopped celery
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup chicken or vegetable broth
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. Prepare cornbread according to the box instructions; leave uncovered and allow to cool completely, preferably overnight.
In a large skillet over medium heat, cook sausage until evenly brown. Remove sausage from pan; set aside. Add onion and celery to pan; cook and stir until soft, about 5 minutes. Remove from heat; allow to cool.
In a large bowl, combine crumbled cornbread, sausage, and onion mixture. Add thyme, sage, garlic powder, and pepper. Mix well. Add broth to stuffing mixture; toss gently until evenly moist. Bake until heated through, about 30 minutes. Makes 24 1/2-cup servings.
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To toast bread cubes, bake at 350 degrees about 10 minutes, stirring twice.
Low-Carb Sausage and Vegetable Stuffing
1 pound sausage
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup chopped onion
1 cup chopped celery
8 cups coarsely shredded cabbage
1-1/2 cups sliced mushrooms
1/2 cup chopped red bell pepper
4 slices whole wheat bread, cut into 1/2-inch cubes and toasted
1/2 cup finely chopped flat leaf parsley
1/2 cup chopped walnuts
1/2 cup water
Preheat oven to 325 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a large skillet over medium heat, cook sausage until evenly brown. Stir in poultry seasoning, salt, and pepper. Remove sausage from pan; set aside. Add onion and celery to pan; cook and stir until soft, about 5 minutes. Stir in cabbage, mushrooms, and red pepper; cover pan and cook 10 minutes more, stirring several times. Remove from heat and stir in reserved sausage, bread cubes, parsley, walnuts, and water until mixed. Bake, uncovered, until heated through, about 45 minutes. Makes 20 1/2-cup servings. Adapted from http://www.butterball.com.
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Pantry Pointers
When cooking stuffing in the turkey, stuff just before putting in the oven and cook until a meat thermometer inserted in the center of the stuffing reaches 165 degrees.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 07, 2005
Potatoes don’t have to be fried to taste good
Not all fries are created equal. Some get their taste from deep frying, which makes them delicious but high in fat. Others get their taste from the oven, where they get crispy without as much fat. To make oven fries that rival the fried version, start with starchy potatoes like russets then cut them into wedges or sticks and don’t crowd them on the baking sheet.
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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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Tangy Baked Fries
4 baking potatoes, peeled and cut into 1/4-inch thick fries
3 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons spicy brown mustard
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees. In a large bowl, stir together the olive oil, lime juice, garlic, red pepper, cayenne pepper, chili powder, mustard, and pepper. Add the potatoes; stir until evenly coated. Arrange fries in a single layer on a large baking sheet. Bake for 20 minutes. Turn the fries over and bake until crispy and browned, about 10 to 15 additional minutes. Makes 4 servings.
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Oven Roasted Potatoes
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
4 large baking potatoes, peeled and cubed
Preheat oven to 475 degrees. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, red pepper, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast until tender, about 20 to 30 minutes, turning occasionally. Makes 4 servings.
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Pantry Pointers
When purchasing potatoes, look for ones that are smooth, unblemished, and have relatively few eyes. Potatoes that are wrinkled, sprouting, or have dark spots they are past their prime. Store potatoes in a cool, dark, dry place.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 31, 2005
Make morning versions of your dinnertime favorites
Making breakfast foods for dinner often is a nice change of pace from typical evening fare. But some dinner favorites also can be altered to make a breakfast that is as tasty as it is special.
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Breakfast Pizza
1 8-ounce tube refrigerated crescent rolls
1 pound bulk breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Unroll crescent dough and place on prepared pan; press seams together and press up sides of pan to form a crust. In a nonstick skillet over medium heat, brown sausage; drain and cool slightly. Sprinkle sausage, hash browns, and cheddar cheese over crust. In a medium bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake until golden brown, about 25 to 30 minutes. Let stand for 10 minutes before cutting. Makes 6 servings.
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Morning Lasagna
1/2 cup butter or margarine
1/3 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1/4 cup finely chopped green onions
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
9 lasagna noodles, cooked and drained
2 cups diced fully cooked ham
1 10-ounce package frozen chopped broccoli, thawed
1/2 cup grated Parmesan cheese
3 cups (12 ounces) shredded cheddar cheese
4 hard-cooked eggs, finely chopped
Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. In a heavy saucepan over medium heat, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in onions, lemon juice and hot pepper sauce.
Spread a fourth of milk mixture in prepared pan. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the milk mixture. Repeat layers. Top with the remaining noodles, milk mixture and cheeses. Bake, uncovered, until bubbly, about 40 to 45 minutes. Let stand for 15 minutes before cutting. Makes 12 servings.
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Pantry Pointers
When it comes to breakfast, don’t be afraid to think outside of the cereal box. For a quick and nutritious breakfast, serve low-fat yogurt topped with low-fat granola, oatmeal, whole-wheat toast spread with peanut butter, or cottage cheese topped with fruit.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 24, 2005
Break out the pumpkins this Halloween
No matter how you celebrate Halloween, the menu plays a big part. From children’s parties to adult parties to school parties, food is often the focus of the event. While skinned cherry tomatoes make good bloody eyeballs and gelatin makes excellent guts, trick-or-treaters need to eat more than just scary treats and candy. So break out the pumpkin—fresh or canned—for a delicious and seasonal treat.
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Since the pumpkin will shrink and shift as it bakes, put the pumpkin on a baking sheet before baking.
Dinner in a Pumpkin
1 medium sugar pumpkin
1-1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1-1/2 teaspoons granulated sugar
1-1/2 teaspoons Italian seasoning
1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups tomato juice
3 cups shredded cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked white rice
Preheat oven to 350 degrees. Wash pumpkin, cut off top, scrape out seeds and discard or save for another use. Place beef in a large, deep skillet. Crumble and cook over medium-high heat until evenly brown. Drain fat; add onion and garlic, sauté 2 minutes. Add sugar, Italian seasoning, salt, pepper, tomato juice and rice; mix thoroughly. Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake until pumpkin is tender, about 2 to 2-1/2 hours. Makes 8 to 10 servings.
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Since Halloween revolves around so many sweet treats, this pie offers one item that packs all the flavor of pumpkin pie with less sugar.
Reduced-Sugar Pumpkin Pie
1 9-inch piecrust, unbaked
1 15-ounce can pumpkin
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half and half
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Fit piecrust into a 9-inch pie plate; fold edges under and crimp. In a medium bowl, stir together pumpkin, SPLENDA, brown sugar, cinnamon, ginger, salt, cloves, and half-and-half until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust. Bake until pie is set in the center, about 50 to 60 minutes. Cool completely on a wire rack. Makes 8 servings. Recipe adapted from SPLENDA.
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Pantry Pointers
To make your own pumpkin pie spice, combine 1/2 teaspoon cinnamon with 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, October 17, 2005
Easy biscuits complete almost any meal
Sometimes it’s not the entree that makes a meal special. Sometimes it’s going that extra mile to add a finishing touch to a meal, like with a homemade dessert or fresh biscuits out of the oven. And with these recipes, homemade biscuits don’t have to be time consuming to make.
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Sour Cream Biscuits
1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil
Preheat oven to 425 degrees; lightly grease a baking sheet. In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4 to 6 times. Roll out to approximately 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter. Place on prepared baking sheet; if desired, lightly spray tops with nonstick cooking spray to encourage browning. Bake until golden brown, about 10 to 12 minutes. Makes 4 biscuits.
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Despite their name, these biscuits do not taste like mayonnaise. The mayonnaise does, however, give the biscuits a fluffy texture.
Mayonnaise Biscuits
2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
Preheat oven to 400 degrees; lightly grease a baking sheet. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto prepared baking sheets. Bake until golden brown, about 10 to 12 minutes. Makes 1 dozen.
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Cheddar Bitty Biscuits
2 cups buttermilk baking mix, such as Bisquick
1/2 cup (2 ounces) shredded cheddar cheese
2 cloves garlic, minced
2/3 cup milk
2 tablespoons butter or margarine, melted
1/4 teaspoon garlic powder
Preheat oven to 450 degrees; lightly grease a baking sheet. In a bowl, combine baking mix, cheese and minced garlic. Using a fork, stir in milk just until moistened. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake until golden brown, about 8 to 10 minutes. In a small bowl, combine butter and garlic powder; brush over hot biscuits. Makes 1 dozen.
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Pantry Pointers
As a substitute for self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a 1-cup measuring cup. Add all-purpose flour to fill measuring cup.
Check your leavening ingredients before making biscuit dough. When baking soda and baking powder are past their prime, your biscuits won’t rise properly.
Be careful not to knead biscuit dough too much. This will develop more gluten in the flour, and this gluten will make the texture of the biscuits rubbery. Kneading as little as possible makes biscuits light and tender.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 10, 2005
Marinating turns steak into London broil
London broil is not a cut of meat; rather, it is a method of marinating an inexpensive cut of beef, broiling or grilling it, and then thinly slicing it. Although top round steak and chuck shoulder can be used, flank steak is most commonly used in London broil recipes.
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Easy London Broil
1 clove garlic, minced
4 teaspoons soy sauce
1-1/2 teaspoons ketchup
1-1/2 teaspoons vegetable oil
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 pounds flank steak
In a small bowl, mix together garlic, soy sauce, ketchup, vegetable oil, black pepper and oregano. Score steak in diagonal lines on both sides, being careful not to cut more than 1/8 inch into each side of steak. Rub garlic mixture into both sides of the meat. Place meat in a sealable plastic bag and refrigerate for 5 to 6 hours or overnight. Flip meat every few hours.
Preheat broiler. Remove steak from marinade; discard any excess marinade. Broil, 2 to 3 inches from heat, until steak reaches desired doneness, about 5 to 7 minutes on each side. Allow steak to rest 10 minutes before slicing across the grain into thin slices. Makes 4 to 6 servings.
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Quick London Broil
1 envelope Italian salad dressing mix
2 tablespoons white wine
2 tablespoons vegetable oil
1-1/2 pounds flank steak
Mix salad dressing mix, wine and oil. Score steak in diagonal lines on both sides, being careful not to cut more than 1/8 inch into each side of steak. Rub both sides of steak evenly with the salad dressing mixture. Place steak in a sealable plastic bag; refrigerate 30 minutes to marinate.
Preheat broiler. Remove steak from marinade; discard any excess marinade. Broil, 2 to 3 inches from heat, until steak reaches desired doneness, about 5 to 7 minutes on each side. Allow steak to rest 10 minutes before slicing across the grain into thin slices. Makes 4 to 6 servings. Adapted from kraftfoods.com.
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Pantry Pointers
For best results, use a meat thermometer to check steak for doneness. The reading for a rare steak is 145 degrees, medium is 160 degrees, and well done is 170 degrees. Remember that overcooking toughens the meat.
Recipes using flank steak often call for it to be sliced across the grain. This makes the meat easier to chew because it is cut across the fibers of the meat. For most flank steaks, slicing across the grain means slicing across the width instead of the length.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 03, 2005
October is Celiac Awareness Month
Celiac disease can come on at any age and affects over two million Americans, yet many people remain undiagnosed. In order to call attention to this disease, October was proclaimed Celiac Awareness Month.
A person with Celiac can no longer eat gluten—the type of proteins found in wheat, rye, barley and oats. These proteins are common in American diets, and avoiding them can be tricky. But to decrease Celiac symptoms—abdominal pain, bloating, fatigue and more—adhering to a gluten-free diet is important. The recipes below offer gluten-free version of two comforting dishes; however, before cooking for a person with Celiac always verify that the ingredients are safe for the prescribed diet.
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Turkey Tetrazini
8 ounces uncooked rice spaghetti
1 tablespoon olive oil
3 green onions, chopped
2-1/2 cups sliced mushrooms
2 cups cubed cooked turkey or chicken
3 tablespoons dry sherry
1 cup gluten-free chicken broth
1/4 cup light cream or evaporated milk
2 tablespoons cornstarch mixed with 1/4 cup water
1/3 cup grated Parmesan cheese
Cook pasta according to package directions; keep warm. Heat oil in large skillet over medium heat; sauté onions and mushrooms until soft, about 5 minutes. Add turkey or chicken; stir to coat. Add sherry, broth, and cream. Bring to simmer. Add the cornstarch and stir to thicken. Add spaghetti and cheese; stir just until heated. Makes 4 servings.
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Yellow Cake
1-1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1-1/4 cups granulated sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Preheat oven to 350 degrees. Grease and rice flour two 8- or 9-inch round cake pans. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake until a toothpick inserted near the center of the cakes comes out clean, about 25 minutes. Let cool completely; frost if desired. Makes 24 servings.
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Pantry Pointers
Gluten is used in a large number of processed foods, so it is important to read labels carefully when shopping for someone with Celiac.
For more information, visit the Celiac Disease Foundation website at http://www.celiac.org, the Celiac Disease Support Center at http://www.celiac.com or the Celiac Sprue Association at http://www.csaceliacs.org.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, September 26, 2005
Let zucchini turn up in unexpected places
Many vegetables are versatile, and zucchini is no exception. From soups to breads to cakes, zucchini makes a fine addition to many recipes. It even can stand on its own as a side or main dish. This variety of uses makes zucchini a special treat, particularly this time of year. With an abundance of this vegetable, you can freeze grated zucchini in the portions needed for your favorite recipes. You’ll be glad you did when winter comes and you crave a little taste of summer.
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This recipe is a great choice for someone who cannot eat crab due to a shellfish allergy. Refrigerating the zucchini mixture for 30 minutes or more makes it easier to shape it into patties.
Mock Crab Cakes
2-1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup seasoned bread crumbs
1/4 cup minced onion
2 teaspoons Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
In a large bowl, combine zucchini, egg, and butter. Stir in crumbs, onion, and Old Bay; mix well. Shape mixture into patties; dredge in flour. In a medium skillet, heat oil over medium high-heat until hot. Fry patties in oil until golden brown on both sides. Makes 4 to 6 servings.
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This cake is good frosted with a cream cheese frosting or served plain. To make zucchini bread instead, divide the batter evenly between two loaf pans.
Zucchini Cake
3 eggs
1 cup vegetable oil
1-1/2 cups granulated sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease one 13x9-inch baking pan. Combine eggs, oil, sugar, grated zucchini, and vanilla. Beat until well mixed. Stir in the flour, baking soda, salt, baking powder, and cinnamon and mix until just combined. Stir in the chopped nuts. Pour batter into prepared pan. Bake until a toothpick inserted near the center of the cake comes out clean, about 45 minutes. Makes 12 to 15 servings.
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Pantry Pointers
When purchasing zucchini, look for bright colored skin without spots and bruises. Usually the smaller zucchini are the most tender.
Store zucchini in the refrigerator for up to one week, preferable in the crisper drawer.
When using thawed frozen zucchini in a recipe, drain the excess water before adding the zucchini.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, September 19, 2005
Rotini comes to the rescue on busy weeknights
Although any time of year can be busy, the start of school often puts families into overdrive. To survive hectic weeknights, be prepared for mealtime by finding a few fast and easy dishes that your family likes and keeping the ingredients on hand in your freezer. refrigerator and pantry.
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For extra flavor, use the oil from the jar of sun-dried tomatoes instead of plain olive oil.
Sun-Dried Tomato Pasta Toss
16 ounces uncooked rotini pasta
4 skinless, boneless chicken breast halves, cut into bite-size pieces
3 tablespoons olive oil or canola oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup chopped sun-dried tomatoes packed in oil, drained
1/4 cup grated Parmesan cheese. optional
Cook rotini according to package directions. Meanwhile, in a 5-quart pot, heat oil and sauté chicken, garlic, basil and oregano until chicken is cooked. Add sun-dried tomatoes and cook for 2 minutes. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired. Makes 8 servings.
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This recipe works as a main dish or side dish. For a more filling entree, add cooked chicken and heat through.
Spinach Tomato Toss
8 ounces uncooked rotini
3 cups chopped seeded plum tomatoes
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped green onions
1 clove garlic, minced
1 tablespoon olive oil or canola oil
1/4 teaspoon salt
4 ounces crumbled feta cheese
Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, sauté the tomatoes, spinach, onions and garlic in oil until tomatoes are softened. Sprinkle with salt; reduce heat. Stir in feta; heat until warmed. Drain rotini; toss with tomato mixture. Serve immediately. Makes 4 servings.
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Pantry Pointers
When cooking pasta, boil plenty of water (about 4 quarts water for every 1 pound of pasta). This reduces the likelihood that the pasta will stick together and it helps the pasta cook more evenly.
If spaghetti doesn’t fit in a pot, resist the temptation to break it. Use a wooden spoon to bend it into the water as it cooks.
Al dente is another Italian phrase; translated it means “to the tooth.” It refers to perfectly cooked pasta, which should be firm when bitten into but still be slightly chewy. If it’s mushy, it’s overcooked. While throwing pasta against the wall might sound like fun, biting into it is the only reliable way to check for doneness.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 12, 2005
Remember New Orleans through their food
The food of New Orleans, like the people, are memorable. So what better way to honor this treasured city than by creating and savoring some of the dishes that made the region famous.
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Easy Jambalaya
1 tablespoon vegetable oil
1/2 pound fully cooked smoked sausage or keilbasa, cut into 1/4-inch chunks
1 large boneless skinless chicken breast, cut into 1/2-inch pieces
2 large onions, chopped
2 ribs celery, chopped
1 large green pepper, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper, or to taste
2-3/4 cups chicken stock
1-1/2 cups uncooked long-grain white rice
1/2 teaspoon Hungarian paprika
Heat oil in an 8-quart oven-safe Dutch oven or stockpot over medium-high heat. Add chicken and cook until browned, about 5 to 8 minutes. Remove chicken from pan and set aside.
Add onions, celery, green peppers, garlic, and red and black pepper. Cook and stir until vegetables begin to brown, about 8 to 10 minutes. Place the chicken back in the pot along with the sausage, stock, rice, and paprika. Bring mixture to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed and rice is tender, about 20 to 30 minutes. Stir every 10 minutes during cooking to evenly distribute the rice and see if a little additonal water is needed. Makes 4 to 6 servings.
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Chicken Creole Gumbo
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chopped chicken breast meat
1 14.5-ounce can diced tomatoes with green chili peppers, undrained
1 14.5-ounce can chicken broth
1 4.5-ounce can sliced mushrooms, drained
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
3 dashes hot sauce
Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, until mixture is copper-colored, about 5 minutes. Reduce heat to low and stir in bell pepper and onion. Cook until tender, about 10 to 15 minutes, stirring occasionally. Add chicken, tomatoes, mushrooms, Worcestershire sauce, garlic, soy sauce, sugar, pepper and hot sauce. Stir; cover and simmer for 20 minutes. Makes 4 to 6 servings.
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Pantry Pointers
If there is a night you normally eat out, consider dining in on inexpensive foods and donating the money saved to a charity organization providing help to the victims of Katrina.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 05, 2005
Talk with kids about brown bag lunches
When it comes to school lunches, parents and children often disagree on what makes a good meal. But one thing everyone should agree on is that a brown bag lunch should not end up in the trash. So before shopping for lunch materials, brainstorm food and snack ideas with your children. That way kids have a chance to express what they would like to eat, and you can pick from their favorites to create balanced lunches.
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Draining the pickle before rolling it will help prevent the tortilla from becoming soggy.
Pickle Rolls
1 dill pickle
2 tablespoons cream cheese, softened
2 slices deli-style ham
1 6-inch flour tortillas
Spread 1 tablespoon cream cheese on one side of a tortilla; top with sliced ham. Spread remaining cream cheese over the ham. Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces. Store in a plastic container in the refrigerator; keep cold until lunchtime. Makes 1 serving.
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This bean spread is great on crackers, carrots, bagels, or sandwiches.
Hummus
1 cup canned garbanzo beans, drained, liquid reserved
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, halved
1/4 teaspoon salt
Place the garbanzo beans, tahini, lemon juice, garlic, and salt in a blender or food processor. Blend until smooth, adding reserved liquid if needed to reach desired consistency. Makes about 1 cup.
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Homemade treats rarely come home uneaten, although they may be so good other children will want to trade their goodies for these cookies.
Oatmeal Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup vegetable oil
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
2 cups quick-cooking oats
1 cup chocolate chips
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt; set aside. In a medium bowl, cream butter, oil, and sugars until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and chocolate chips. Drop from a teaspoon onto ungreased cookie sheets. Bake until edges are golden, about 10 to 12 minutes. Cool on cookie sheets for 2 minutes before transferring to wire racks to cool completely. Makes 3 dozen.
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Pantry Pointers
When packing a lunch, include a frozen juice box, water bottle, or reusable ice to keep cold food cold.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 29, 2005
Bring water chestnuts to your Labor Day celebration
If you are like many Americans, your Labor Day celebration will include good food, maybe even classic side dishes like chips, coleslaw, and baked beans. For something different, consider a recipe containing water chestnuts. This canned fruit of the water plant is common in Asian dishes, but water chestnuts also make a tasty (and crunchy) addition to a variety of side dishes.
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Cauliflower Salad
2 cauliflower, cut into small pieces
2 cans sliced water chestnuts, drained
1-1/2 cups mayonnaise, regular or reduced fat
2 packages ranch dressing mix
2 cups sliced radishes
1 cup chopped onions
1-1/2 cups sour cream
In a large bowl, combine cauliflower, water chestnuts, mayonnaise, dressing mix, radishes, onions, and sour cream. Cover and chill in refrigerator for several hours or overnight. Makes 12 servings.
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If you use fat-free Italian salad dressing in this recipe, each serving will contain only 5 grams of fat.
Crisp Vegetable Mix
1 16-ounce package frozen French-style green beans, thawed
2 15-ounce cans garbanzo beans, rinsed and drained
2 8-ounce cans sliced water chestnuts, drained
1 14-ounce can bean sprouts, drained
1 cup slivered almonds, toasted
1 8-ounce bottle Italian salad dressing, regular or reduced fat
In a bowl, combine green beans, garbanzo beans, water chestnuts, and sprouts; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving. Makes 12 servings.
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Serve this dip with crackers or assorted vegetables such as green peppers, celery, mushrooms, and carrots.
Shrimp and Water Chestnut Dip
1 4-ounce can shrimp, drained and rinsed
1 cup sour cream
1/4 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Coarsely chop shrimp. In a medium bowl, combine sour cream, mayonnaise, celery, water chestnuts, green onions, soy sauce, ginger, and garlic powder. Refrigerate at least 2 hours before serving. Makes about 2 cups.
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Pantry Pointers
If you are out of the celery you need for a salad recipe, try substituting chopped water chestnuts. The flavor will be milder than celery, but the water chestnuts will provide crunch.
When bringing a cold dish to a picnic or cookout, thoroughly chill the item in the refrigerator. If the food is not cold when you put it in the cooler, the ice or ice packs will have a harder time keeping the food cold.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Side Dishes • (0) Contributions • Permalink
Monday, August 22, 2005
Give your fish an Italian flavor
Fish makes a nutritious meal, and with so many kinds to try and so many ways to prepare it, the variety is almost limitless. With the addition of Italian-style seasonings, fish becomes a contemporary dish suitable for even the pickiest eaters.
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Italian-Style Walleye
6 walleye fillets (about 1-1/2 pounds)
1 15-ounce can tomato sauce
2 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese
Preheat oven to 350 degrees; lightly grease a greased shallow 3-quart or 13x9-inch baking dish. Place walleye in prepared dish. In a medium bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over the fish. Bake, uncovered, for 15 minutes. Sprinkle with mozzarella cheese; bake until fish flakes easily with a fork, about 5 to 10 additional minutes. Makes 6 servings.
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Italian Fish and Vegetables
1 cup Italian salad dressing, divided
1 pound whitefish or trout fillets
2 cups assorted sliced vegetables, such as zucchini and red pepper
Pour 3/4 cup of the dressing over fish and vegetables in shallow glass or plastic dish; cover. Put in refrigerator and allow to marinate for 1 hour. Drain; discard marinade. Preheat grill to medium heat. Grill fish and vegetables until fish flakes easily with a fork and vegetables are crisp-tender, about 15 minutes, turning and brushing occasionally with the remaining 1/4 cup dressing. Makes 4 servings.
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Broiled Italian Cod
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
4 3-ounce cod fillets
1 egg white, lightly beaten
Preheat oven to 450 degrees; lightly coat a baking sheet with nonstick cooking spray. In a small shallow bowl, combine bread crumbs, cheese, cornmeal, oil, Italian seasoning, garlic powder and pepper; set aside. Place the cod on the baking sheet, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top. Bake in a preheated oven until the fish flakes easily with a fork, about 8 to 12 minutes. Makes 4 servings.
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Pantry Pointers
When deciding how to prepare fish, a good rule of thumb is the fresher the fish, the less complicated the dish should be. If the fish has been frozen, it is best to cook it slower and with more seasonings.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com