Monday, January 21, 2008
Cozy up to soup
Winter weather may be uncomfortable at times, but nothing brings comfort to cold and dark days like a steaming bowl of homemade soup. Soup warms you from the inside out, and when paired with bread or salad, can satisfy even the biggest of appetites. Whether you make them from scratch, from leftovers, or from handy convenience ingredients, soup can delight everyone at the dinner table.
- - - - -
Chicken Wild Rice Soup
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/2 cup white wine or additional broth
3 cups cooked wild rice
2 cups cubed, cooked chicken
In a large saucepan, combine broth, mushrooms, celery, carrots, onion, parsley, garlic powder, and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through. Makes 14 servings.
- - - - -
Tortellini Minestrone
1/2 pound sweet Italian sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
6 cups beef or vegetable broth
1 14.5-ounce can diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 teaspoon Italian seasoning
1/2 10-ounce package frozen spinach
1 package frozen cheese tortellini
2 tablespoons grated Parmesan cheese
In a Dutch oven or large saucepan, cook the sausage, onion, and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, carrots, celery, and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 20 to 25 minutes.
Stir in spinach and tortellini; bring to a boil. Reduce heat to medium; cook, uncovered, until tortellini is tender, about 5 minutes. Sprinkle with Parmesan cheese just before serving. Makes 8 servings.
- - - - -
Pantry Pointers
Soup is a great meal when you’re watching calories because the liquids help fill you up. If the soup also contains bulky ingredients like beans, vegetables, and whole grains, it will help you feel full longer.
A low-fat way to thicken soup is to add instant mashed potatoes to the soup.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 14, 2008
Have versatile pork chops for dinner
Whether cooking in a skillet or baked in the oven, pork chops are perfect for an easy and tasty meal.
- - - - -
Honeyed Pork Chops
2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
Preheat oven to 325 degrees. Heat the oil in a skillet over medium heat; brown chops about 4 minutes on each side. Transfer to a baking dish. In a bowl, mix honey, water, soy sauce, onion, ginger, and pepper; pour over pork chops. Bake until pork reaches an internal temperature of 160 degrees, about 1 hour. Makes 6 servings.
- - - - -
Pork Chops and Wild Rice
1 tablespoon vegetable oil
6 pork chops
1 cup uncooked wild rice, rinsed
1-1/2 cups water
1 8-ounce can mushrooms
1 tablespoon chicken bouillon granules
1 10.75-ounce can condensed cream of mushroom soup
Preheat oven to 350 degrees. Heat oil in a skillet over medium heat. Brown pork chops 4 minutes on each side. Spray a large 9x13-inch casserole dish with nonstick spray. Sprinkle rice evenly in bottom of dish; add water and mushrooms. Sprinkle with bouillon. Arrange the chops in dish; spoon soup over chops and rice. Bake, covered, until rice is tender and pork reaches an internal temperature of 160 degrees, about 1-1/2 hours. Makes 4 servings.
- - - - -
Skillet Pork Chop Meal
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick)
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/4 teaspoon pepper
4 potatoes, thinly sliced
2 medium onions, sliced
2 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Coat the chops with flour; place in skillet. Brown 4 minutes on each side. In a small bowl, mix the Parmesan cheese, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
In a small bowl, dissolve bouillon in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet; reduce heat to low. Simmer until vegetables are tender and pork reaches an internal temperature of 160 degrees, about 40 minutes. Makes 4 servings.
- - - - -
Pantry Pointers
When cooking pork, it’s best to check for doneness with a meat thermometer. If one is not available, cook until juices run clear.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 07, 2008
Cook with frozen corn
Fresh isn’t always best when it comes to vegetables, especially this time of year. Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen corn doesn’t need to be husked or cut, which reduces preparation at mealtime.
- - - - -
Spicy Chicken Corn Skillet
1 pound boneless, skinless chicken breasts cut into thin strips
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon butter or margarine
1 14.5-ounce can stewed tomatoes, cut up
1 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup cooked rice
In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, sauté onion and green pepper in butter until tender. Stir in the tomatoes, corn, and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through. Makes 4 servings.
- - - - -
Corny Rice Medley
1 cup uncooked long grain rice
2-1/4 cups water
2 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn
In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until the rice and vegetables are tender. Makes 4 servings.
- - - - -
Cherry Tomato Corn Salad
1 tablespoon dried basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped, seeded, and peeled cucumber
In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt, and pepper; shake well. In a large bowl, combine the corn, tomatoes, and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving. Makes 6 servings.
- - - - -
Pantry Pointers
In most recipes, fresh, frozen, and canned corn can be used interchangeably.
Corn works well with a variety of seasonings, including basil, cilantro, garlic, and parsley. Adding onions, scallions, or chives to corn also enhances its flavor.
Frozen corn usually can be used in recipes straight from the freezer. Frozen corn on the cob, however, usually benefits from being partially thawed first.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 31, 2007
Fill the New Year with fiber
Many people make resolutions, even if the ones made last year didn’t last. The sense of renewal inspires us to make changes, such as resolving to lose weight, lower cholesterol, or just eat healthier. One thing that can help you with resolutions like these is to increase your fiber intake, which is easy to do simply by adding bran or beans to your diet. Not only will you increase your fiber intake, you’ll also add more variety to your meals.
- - - - -
Bran Muffins
1 cup raisin bran cereal
2 cups whole bran cereal
1 cup boiling water
1/2 cup shortening
1-1/2 cups granulated sugar
2 eggs
2 cups buttermilk
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking soda
3/4 teaspoon salt
Preheat oven to 375 degrees. Mix cereal and boiling water together in a metal bowl, and allow to cool. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Spoon batter into muffin tins. Bake approximately 15 minutes. Makes 18 muffins.
- - - - -
Black Beans and Rice
1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 15-ounce can black beans, rinsed and drained
1 cup cooked long-grain rice
1 tablespoon red wine vinegar
1/4 cup shredded Cheddar cheese
In a nonstick skillet that has been coated with nonstick cooking spray, sauté the onion, green and red peppers, garlic, basil, and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese. Makes 4 servings.
- - - - -
Easy Ham and Bean Soup
1 pound dry navy beans
3 carrots, peeled and chopped
2 medium potatoes, peeled and diced
3 celery ribs, sliced
1 medium onion, diced
2 cups cubed cooked ham
Place the beans in a container with enough water to cover; soak overnight. Drain the beans, and place in slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham. Cover slow cooker; cook soup on High for 3-1/2 hours. Switch to Low, and continue cooking until beans are tender, about 6 to 8 hours. Makes 8 servings.
- - - - -
Pantry Pointers
Apples are an excellent source of soluble fiber, which helps you feel full and keep that full feeling longer.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 24, 2007
Break out the bubbly
While champagne enthusiasts might believe that bubbly beverage is best served untouched, there are some times when using champagne as an ingredient turns an average drink or dish into something more special.
- - - - -
This drink traditionally is served in a champagne flute. For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Mimosa
3/4 cup champagne, chilled
1/4 cup orange juice
Combine champagne and orange juice; stir and divide between two flutes or glasses. Makes 2 servings.
- - - - -
Champagne Punch
1 quart orange sherbet, chilled
2 quarts orange juice
1 2-liter bottle ginger ale, chilled
2 750-milliliter bottles champagne, chilled
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately. Makes about 34 servings.
- - - - -
Mock Champagne Punch
2 2-liter bottles ginger ale, chilled
1 46-ounce can pineapple juice, chilled
1 64-ounce bottle white grape juice, chilled
In a large punch bowl, combine ginger ale, pineapple juice, and white grape juice. Serve with ice ring if desired. Makes 40 servings.
- - - - -
Champagne Chicken
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2-1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour, salt, and pepper. In a large skillet, lightly brown chicken breasts in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat for about a half hour, allowing champagne to boil a little. When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Makes 4 servings.
- - - - -
For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Sparkling Fresh Fruit
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blueberries
1 cup cubed cantaloupe
4 scoops raspberry sherbet or flavor of your choice
1 cup champagne
Combine the strawberries, blueberries and cantaloupe; divide among four dessert dishes. Top each with a scoop of sherbet. Drizzle with champagne. Serve immediately. Makes 4 servings.
- - - - -
Pantry Pointers
When serving punch in a punch bowl, make an ice ring to keep it cold by filling a ring-shaped cake pan half full with ginger ale. Place frozen ginger ale in punch bowl just before serving.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Beverages • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, December 17, 2007
Don't forget the cookies
Whether you need cookies to serve, to give away, or to leave for Santa, it’s not too late make some from scratch. And since these cookies are supposed to crackle, there’s no need to fuss to make them look perfect.
- - - - -
Molasses Crackle Cookies
2/3 cup vegetable oil
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup granulated sugar
Preheat oven to 350 degrees. In a large bowl mix oil and 1 cup of sugar. Add egg; beat well. Stir in molasses, flour, baking soda, cinnamon, ginger, and cloves. If necessary, add more flour to make a firm dough.
Shape dough into 1-inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake until tops crack, about 12 to 14 minutes. Remove from baking sheet and cool on rack. Makes 24 cookies.
- - - - -
Easy Chocolate Crackled Cookies
1 18.25-ounce package devil’s food cake mix
1/2 cup butter-flavored shortening
1 tablespoon water
2 eggs
1 cup confectioners sugar
Preheat oven to 375 degrees. Grease cookie sheets. In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix; mix until smooth.
Roll the dough into walnut sized balls, and roll the balls in the confectioners sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake until tops crack, about 10 minutes. Makes 24 cookies.
- - - - -
Cinnamon Crackle Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar
Preheat oven to 350 degrees. In a mixing bowl, cream butter, shortening, granulated sugar, and brown sugar. Add egg, vanilla extract, and almost extract; mix well. Combine flour, cinnamon, baking soda, cream of tartar, nutmeg, orange peel, and salt; gradually add to the creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake until lightly browned, about 10 to 15 minutes. Makes 36 cookies.
- - - - -
Pantry Pointers
Always check cookies at the minimum baking time given in a recipe. Determine whether or not the cookie is done by how the cookie looks, not by the baking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 10, 2007
Say cheese at the holidays
With the holiday season underway, it’s a good time to indulge in some favorite foods. Cheese often tops the list of delectable treats when served at a party, a dinner with friends, or a breakfast with family. Just remember that while indulging can be fun, overindulging often isn’t a good idea.
- - - - -
Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed and drained
5 eggs, beaten
2-1/2 shredded cheese such as mozzarella or provolone
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Carefully pour into prepared pie pan. Bake until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Makes 6 servings.
- - - - -
Orzo with Parmesan and Basil
2 tablespoons butter or margarine
1 cup uncooked orzo pasta
1 14.5-ounce can chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon dried basil
Salt and pepper to taste
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with additional basil if desired. Makes 4 servings.
- - - - -
Chocolate Chip Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. Makes 32 servings.
- - - - -
Pantry Pointers
When serving cheese alone or with crackers, allow the cheese to come to room temperature for about 30 minutes. Always rewrap leftover cheese before storing, preferably in plastic wrap.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Breakfast • Side Dishes • (0) Contributions • Permalink
Monday, December 03, 2007
Take ten at the holidays
The holiday season may have a big focus on food, but that doesn’t mean there’s time to prepare an extravagant meal every night. After a busy day of shopping, decorating, or playing in the snow, choose main dishes that only take about 10 minutes to prepare.
- - - - -
Quick Taco Salad
2 16-ounce cans chili beans, undrained
1 10.5-ounce package corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 2.25-ounce can sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream
In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately. Makes 8 servings.
- - - - -
Creamy Chicken and Rice
1 cup instant rice
1 cup water
1 15-ounce can mixed vegetables, drained
1 10.75-ounce can condensed cream of chicken soup, undiluted
1 5-ounce can chunk white chicken, drained
1/4 to 1/2 teaspoon dried basil
Pinch pepper
In a saucepan, cook rice in water according to package directions. Add vegetables, soup, chicken, basil, and pepper; heat through. Makes 4 servings.
- - - - -
Cheddar Bean Quesadillas
4 8-inch flour tortillas
2/3 cup refried beans
1-1/2 cups (6 ounces) shredded cheddar cheese
1/4 cup canned chopped green chilies
1/3 cup sliced green onions
1/3 cup sliced ripe olives
Salsa
On two tortillas, spread refried beans to within 1 inch of edges. Sprinkle each with 1/2 cup cheese; top with chilies, onions, olives, remaining cheese, and remaining tortillas. On a lightly greased griddle, cook quesadillas over medium heat until browned and cheese is melted, about 2 to 4 minutes on each side. Cut into wedges. Serve with salsa. Makes 2 servings.
- - - - -
Mexicali Pork Chops
1 envelope taco seasoning
4 boneless pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
Salsa
Rub taco seasoning over pork chops. In a skillet, cook chops in oil over medium-high heat until meat is no longer pink and juices run clear, about 8 to 10 minutes. Serve with salsa. Makes 4 servings.
- - - - -
Pantry Pointers
When cooking meals in a hurry, remember that smaller ingredients cook faster. Dicing carrots and meat, for example, will allow your meal to cook faster than using whole pieces.
Frozen vegetables make great side dishes since they cook quickly.
When possible, double a favorite recipe and freeze half for a night when you really don’t feel like cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 26, 2007
Holiday quick breads
Quick breads use baking soda or baking powder to make them rise, making them not only quicker than yeast breads but easier as well. While you won’t get a sandwich out of quick breads, you will get a nice accompaniment to your morning coffee or afternoon tea. Quick breads also make nice gifts. Give one alone, with a collection of teas, or with a mixing bowl.
- - - - -
Cranberry Orange Loaf
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1-1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup butter or margarine, softened
1 cup granulated sugar
1 egg
3/4 cup orange juice
Preheat the oven to 350 degree. Grease and flour a 9x5-inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan. Bake until the bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool. Wrap in plastic when completely cool. Makes 12 servings.
- - - - -
Eggnog Quick Bread
2 eggs, lightly beaten
1 cup eggnog
2 teaspoons rum-flavored extract
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease bottom only of one 9x5-inch loaf pan or three 3x5-inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
Bake bread in large pan until a tester inserted in the center comes out clean, about 40 to 60 minutes. Breads baked in the smaller pans require only about 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator. Makes 12 servings.
- - - - -
Pantry Pointers
If you’re not sure whether or not your baking powder is good, mix 1 teaspoon with 1/3 cup hot water. It still is good if it bubbles vigorously.
Glass loaf pans retain more heat than metal loaf pans, so when using glass you may need to reduce the oven temperature by 25 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 19, 2007
Bake your holiday leftovers
Thanksgiving wouldn’t be the same without a refrigerator overflowing with leftovers. Think of all that ready-to-use turkey as your reward for all your hard work on Thanksgiving. For lunch on Friday, turkey sandwiches usually hit the spot. After that, some creativity is needed to keep everyone excited about turkey. Try putting a few classic ingredients together into a tasty one-dish meal.
- - - - -
Turkey Pot Pie
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 10.75-ounce can condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
Pastry for 9-inch double-crust pie
1 tablespoon milk
Preheat oven to 350 degrees. In a skillet over medium heat, sauté carrots, onion, celery, thyme, and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup, and green beans to the vegetable mixture; mix well. Line a 9-inch pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake until golden brown, about 55 to 65 minutes. Serve warm. Makes 6 servings.
- - - - -
Thanksgiving Leftover Casserole
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 12-ounce can evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
2 tablespoons butter or margarine
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes
Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water; season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey; sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture. Bake until heated through, about 45 minutes. Makes 8 servings.
- - - - -
Pantry Pointers
Use turkey in your favorite recipes calling for cooked chicken. When you run out of turkey, substitute cooked chicken in your favorite turkey recipes.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 12, 2007
End Thanksgiving with pie
No matter how much turkey, stuffing, and vegetables everyone consumes on Thanksgiving Day, there always seems to be room for dessert. Pies offer a sweet taste of tradition to end a delicious meal.
- - - - -
Sweet Potato Pie
2 cups mashed sweet potatoes
1/2 cup butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup granulated sugar
1 9-inch unbaked pie crust
Preheat oven to 400 degrees. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture. Pour into pie shell and bake for 10 minutes. Reduce heat to 350 degrees and continue baking until firm, about 30 additional minutes. Makes 8 servings.
- - - - -
Pecan Pie
3 eggs
1 cup dark corn syrup
1 cup granulated sugar
2 tablespoons sifted all-purpose flour
1 teaspoon vanilla extract
1-1/2 cups chopped pecans
1 9-inch deep dish pie crust
Preheat the oven to 350 degrees. In a medium bowl, mix together the sugar and flour until flour is blended in. Stir in the eggs, corn syrup and vanilla. Mix in the pecans and pour the filling into the pie crust. Bake until a knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Cool before serving. Makes 8 servings.
- - - - -
Frozen Pumpkin Pie
1-1/2 cups crushed gingersnap cookies
1 tablespoon granulated sugar
1/4 cup butter or margarine, melted
1 cup pumpkin puree
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened
Preheat oven to 300 degrees. In a small bowl mix together the crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter. Press mixture evenly into a 9-inch pie plate. Bake for 15 minutes; cool.
In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping. Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and additional crushed gingersnaps if desired. Makes 8 servings.
- - - - -
Pantry Pointers
Glass and dull-metal pie pans work best for baking pies.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 05, 2007
Some things are better from scratch
Whether you are making a family dinner at home or a potluck dinner to go, lasagna is sure to please. And while it takes a while to assemble lasagna, it’s not as difficult to prepare as it may seem. If you don’t let the long list of ingredients scare you off, you’ll be in for a wonderful meal.
- - - - -
Lasagna
3/4 to 1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
2 6-ounce cans tomato paste
2 8-ounce cans canned tomato sauce
1/3 cup water
2 tablespoons granulated sugar
1-1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/4 teaspoon salt
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
In a Dutch oven or large pot, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1/2 teaspoon salt, and pepper. Simmer, covered, for about 1-1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles according to package instructions. Drain noodles, and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg and 1/4 teaspoon salt. Preheat oven to 375 degrees.
To assemble, spread 1-1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with 1 cup of shredded mozzarella. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil. To prevent sticking, spray foil with cooking spray before putting it on the lasagna.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Makes 12 servings.
- - - - -
Pantry Pointers
To reduce the fat in lasagna, use ground turkey meat and low-fat cheeses.
When cooking pasta, boil plenty of water. This reduces the chances that the pasta will stick together and it helps the pasta cook more evenly.
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 ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 29, 2007
Warm up with stew
Few things warm up a cool night like a hot bowl of soup or stew. What makes one different from the other is up for debate, but generally stew ingredients are cut into larger chunks and its liquid is thicker.
- - - - -
Potato Chicken Stew
1 tablespoon butter or margarine
1 cup chopped onions
4 cups cooked, cubed chicken
2/3 cup sliced fresh mushrooms
1-1/2 cups chopped carrots
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1 teaspoon dried basil leaves
1 10-ounce package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
1/2 cup chopped celery
1/8 cup all-purpose flour
In a large stockpot over medium heat, sauté onions in butter. Add chicken, mushrooms, carrots, and broth; simmer until carrots are tender, about 10 minutes.
Stir in garlic powder, sage, basil, mixed vegetables, potatoes, and celery and cook until heated through. Stir in flour to thicken sauce. Makes 6 servings.
- - - - -
Kielbasa Stew
1 pound kielbasa sausage, cut into 1-inch pieces
1 tablespoon butter or margarine
1 14-ounce can beef broth
1 10.75-ounce can tomato soup
1-1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green pepper
1/2 teaspoon ground black pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup, and water into pan with sausage. Stir in cabbage, onion, and green pepper; season with black pepper. Bring to a boil; reduce heat and simmer until flavors are well blended, about 45 minutes. Stir in sour cream; heat through before serving. Makes 6 servings.
- - - - -
Beef Stew
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add bouillon and water; stir in rosemary, parsley, and pepper. Bring to a boil, then reduce heat, cover, and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 additional hour. Makes 10 servings.
- - - - -
Pantry Pointers
Heavy pots work best for the long simmering times required of stews.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 22, 2007
Make traditional treats for Halloween
It’s fun to shop for candy wrapped in Halloween colors and designs, but sometimes these store-bought sweets get more attention than traditional treats. But tradition treats still are a wonderful addition to any party or Halloween celebration.
- - - - -
Caramel Apples
6 Granny Smith apples
6 wooden sticks
1 14-ounce package individually wrapped caramels, unwrapped
2 tablespoons water
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve. Makes 6 servings.
- - - - -
Popcorn Balls
2 quarts popped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup
1/4 cup butter (no substitutes)
1/2 teaspoon salt
1 teaspoon vanilla extract
Place popcorn in a large bowl; set aside. In a heavy saucepan, combine brown sugar, water, corn syrup, butter, and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270 degrees (soft-crack stage).
Remove from the heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls. Makes 6 servings.
- - - - -
To keep this cider warm for guests, transfer to a slow cooker and keep on the low setting.
Hot Apple Cider
1 64-ounce bottle apple cider
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
1/4 cup brown sugar
In a pot, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth; add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat and keep warm. Makes 8 servings.
- - - - -
Pantry Pointers
Gummy worms are a great addition to any Halloween party. For creepier beverages, fill ice cube trays with water and add a gummy worm to each cube. Freeze until solid. Simple cupcakes become Halloween treats when gummy worms are crawling out of them.
Ordinary foods become scary with the right name. Turn spaghetti into “worm stew,” hot dogs in a bun into “finger sandwiches” and chocolate pudding into “graveyard goo.”
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 15, 2007
Beef up dinner with meatloaf
Meatloaf is not only comfort food for many, but it’s a versatile entrée that can be made with a variety of seasonings.
- - - - -
Glazed Meatloaf
1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
1 teaspoon mustard powder
2 pounds ground beef
3 slices bread, broken up into small pieces
1/4 cup chopped onion
1 egg, beaten
1 teaspoon beef bouillon granules
Preheat oven to 350 degrees. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice, and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9-inch loaf pan.
Bake for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes. For best results, check for doneness with a meat thermometer. A thermometer in the thickest part of the meatloaf should read 160 degrees. Makes 8 servings.
- - - - -
Mini Cheeseburger Meatloaves
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick-cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1-1/2 teaspoons prepared mustard
Preheat oven to 350 degrees. In a large bowl, combine the egg, milk, cheese, oats, and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13-inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, uncovered, for 45 minutes. For best results, check for doneness with a meat thermometer. A thermometer in the thickest part of the meatloaf should read 160 degrees. Makes 8 servings.
- - - - -
Salsa Meatloaf
1 pound ground beef
1-1/2 cups mild or medium salsa
1/4 cup grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1 egg
1 cup crushed saltine crackers
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan; set aside.
In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
Bake for until done, about 1 hour. For best results, check for doneness with a meat thermometer. A thermometer in the thickest part of the meatloaf should read 160 degrees. Makes 6 servings.
- - - - -
Pantry Pointers
When making meatloaf, avoid overmixing the meat or the meatloaf could be tough and rubbery.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com