Monday, June 27, 2005
This Fourth of July, serve it on a skewer
Grilling on skewers has evolved over the years. Anything goes these days, from vegetables to chicken to fruit. Since skewers save time when it comes to cleanup, you’ll have more time to enjoy the Fourth of July festivities. Serve skewers on a bed of rice or alone, and you’ll have a wonderful summer meal perfect for a holiday celebration.
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Hawaiian Chicken Kabobs
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry or chicken broth
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves, cut into 2-inch pieces
1 20-ounce can pineapple chunks, drained
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat; lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear. Makes 8 servings.
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Reserving half of this mixture to use for basting adds extra flavor.
Peanutty Pork Kabobs
1/2 cup soy sauce
1/4 cup lime or lemon juice
1/4 cup peanut butter
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 pork tenderloin (about 1 pound), cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces
In a large bowl, combine soy sauce, juice, peanut butter, brown sugar, garlic, red pepper flakes, and ginger; mix well. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2 to 3 hours, turning occasionally. Drain and discard the marinade.
Thread pork and green peppers alternately on skewers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill until meat juices run clear, about 8 to 10 minutes longer, turning and basting frequently. Makes 4 servings.
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Pantry Pointers
If you use bamboo skewers, be sure to soak them in water for at least 10 minutes before using. This prevents them from burning up on the grill.
Vegetables are done when they are fork tender and have nice grill marks; for meat, use a meat thermometer to check for doneness.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 20, 2005
Use lemon pudding mix to create summertime desserts
Lemon cakes and cookies are a cool and light ending to any meal, making them perfect choices for summer desserts. While fresh lemons are often best when cooking or baking, these recipes begin with lemon pudding mix and allow you to take a shortcut without sacrificing flavor.
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Lemon Bundt Cake
1 18.25-ounce lemon cake mix, unprepared
1 3.4-ounce package instant lemon pudding mix, unprepared
4 eggs
1 cup water
1/3 cup vegetable oil
1 tablespoon butter or margarine, melted
1/4 cup orange juice
1 cup confectioners’ sugar
Preheat oven to 350 degrees; grease and flour a 10-inch fluted tube pan. In a mixing bowl, combine dry cake mix, dry pudding mix, eggs, water and oil. Beat on medium speed for 2 minutes; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Cool on a wire rack for 6 to 8 minutes.
Meanwhile, prepare glaze by combining butter and orange juice in a small bowl. Stir in confectioners’ sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a large fork. Slowly drizzle with glaze, Cool completely. Makes 10 to 12 servings.
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Lemon Pudding Cookies
1 cup buttermilk baking mix
1 3-ounce package instant lemon pudding mix, unprepared
1 egg
1/4 cup vegetable oil
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees; grease 2 large cookie sheets. In a large bowl, combine baking mix, pudding, egg and oil until dough forms. Roll dough into 1-inch balls; place balls 2 inches apart on the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4-inch thick cookie. Bake until just golden brown on the edges, about 8 to 10 minutes. Transfer to racks and cool completely. Makes 18 cookies.
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Pantry Pointers
When selecting a cake mix to combine with a pudding mix, avoid mixes labeled “super moist.” These often include pudding in the mix already.
Keep fresh lemons on hand year round to squeeze on salads, steamed vegetables, fish and soup. You’ll add flavor to these dishes without using salt or butter. Put the used wedges into your garbage disposal to keep it smelling fresh.
When making pudding, cover with plastic wrap so that the wrap is touching the surface of the pudding if you don’t like the “skin” that forms on pudding as it sets.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 13, 2005
Combine two great tastes for Father’s Day
Two popular entrees for any meal are beef and seafood. But when it comes to celebrating a great father, why choose? The heartiness of beef is wonderful when paired with delicious seafood for a surf and turf meal.
Traditional surf and turf meals pair a juicy rib-eye steak with a lobster tail, but the possible combinations are almost limitless. Flank steak and shrimp are one combination that is easy to find and works very well together.
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If using frozen shrimp, purchase them raw and allow them to thaw before using in this recipe.
Spicy Grilled Shrimp
1 large clove garlic
1 tablespoon coarse salt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large raw shrimp, peeled and deveined
8 wedges lemon, for garnish
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve. Makes 6 servings.
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Barbequed Marinated Flank Steak
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1-1/2 pounds flank steak
In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours or overnight.
When ready to cook, place grate on highest level, and brush lightly with oil. Preheat grill for high heat. Place steaks on the grill; discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness. Makes 6 servings.
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Pantry Pointers
London broil is a flank steak that comes from the lower hindquarters of the cow. These cuts benefit greatly from marinating before cooking.
When turning steaks on the grill, use long-handled tongs. Using a fork pierces the steaks and allows juices to run out.
Overcooked shrimp is tough. When shrimp start to turn pink, turn and continue cooking until there is no more gray coloring. Remove from the grill and serve immediately.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 06, 2005
Cherries pack a nutritional punch
Warmer weather brings many fresh fruits and vegetables which give us the flavor and nutrition that may have been lacking in our winter diets. Some summer treats, like cherries, only are around for a few months out of the year. Take advantage of them while you can by adding them to smoothies, pancakes, or cakes; putting them in salads and pies; or snacking on them right off them stem. You might even feel better after eating them, as cherries contain antioxidants and anti-inflammatory properties.
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Cherry Waldorf Salad
2 large apples (about 1 pound), chopped
1 tablespoon lemon juice
2 celery ribs, chopped
1 cup pitted tart cherries, halved
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons honey
1/8 teaspoon salt
In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries and almonds. In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving. Makes 6 to 8 servings.
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Fresh Cherry Crisp
4 cups pitted sour cherries
1-1/2 cups granulated sugar
4 tablespoons all-purpose flour
Topping:
1-1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter or margarine
1/2 cup shortening
Preheat oven to 375 degrees. In a large bowl, combine cherries, 1-1/2 cups granulated sugar, and 4 tablespoons flour. Pour into 9x13-inch baking dish. In a medium bowl, combine 1-1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries. Bake in preheated oven until topping is golden brown, about 45 to 50 minutes. Makes 8 servings.
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Pantry Pointers
When selecting cherries, look for fruit that is shiny and plump without blemishes. Sweet cherries should have flesh that is firm without being hard, and sour cherries should have flesh that is medium-firm.
Store fresh cherries in the refrigerator, and take them out for a few hours before serving. Room temperature cherries have better flavor. Use fresh cherries within two to four days of purchasing. Stemmed cherries don’t keep as long as those that still have stems.
If you don’t have a cherry pitter, carefully halve them with a paring knife. Use the tip of the knife to pry out the pit. Be careful when pitting cherries as the juice may stain clothing. One pound fresh unpitted cherries yields about 2-1/3 cups pitted cherries.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Wednesday, June 01, 2005
The Practical Pantry Newsletter #3
June 2005
Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!
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In this issue:
-- News from the Kitchen
-- Reader Questions
-- Tried and True
-- Direct from the Pantry
-- ‘Tis the Season
-- Nibbles
-- Pantry Staple of the Month
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-- News from the Kitchen --
The weather finally got warm enough to plant the garden. Our garden is small, but has tomatoes, broccoli, peas, and lots of herbs. The garlic that was planted last fall is thriving, and our rosebush has given us the first beautiful rose of the year.
If you need a recipe for a vegetable that’s an old favorite or something you’ve never seen before, drop us a line at . We’ll do our best to find the kind of recipe you are looking for, and you never know—we might make that vegetable the subject of an upcoming column.
As always, your input is important to us and will help us improve the newsletter. Email any comments or suggestions to
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-- Reader Questions --
Q: I have a casserole recipe that calls for dry mustard, and I hate to buy a jar just for one recipe. How much prepared mustard should I use instead?
A: Substitute 1 tablespoon prepared mustard for 1 teaspoon dry mustard.
Q: What can I do to stop my brownies from sticking to the pan?
A: Line the pan with aluminum foil, letting the foil hang over the rim of the pan. Grease the bottom only of the foil. After you cool the brownies according to the recipe directions, grasp the foil edges and carefully pull the brownies out of the pan. Cut them after they cool completely.
If you have a question about a cooking technique or ingredient, or if you are just looking for a recipe, write to The Practical Pantry at
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-- Tried and True --
I make this recipe often for picnics and potlucks. The ranch dressing is nice change from the traditional mayonnaise-based salads. If you use reduced-fat ranch salad dressing, you’ll end up with a lighter salad that still offers the creamy texture people expect in a potato salad.
RANCH POTATO SALAD
6 baking potatoes, peeled and cubed
2 ribs celery, thinly sliced
1 medium onion, diced
1/2 cup ranch salad dressing, regular or reduced fat
Place potatoes in a pot; cover with water and bring to a boil over medium-high heat. Cook until tender, about 8 to 15 minutes. Drain; allow potatoes to cool. Add celery, onion and dressing; mix well. Chill until ready to serve. Makes 6 servings.
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-- Direct from the Pantry --
When time is short, combine a few canned goods from the pantry into an easy meal. If your chicken is thawed, this recipe only takes a few minutes to assemble.
BUSY DAY CHICKEN CASSEROLE
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 10.75-ounce can condensed cream of celery soup, undiluted
1 cup water
1 cup uncooked white rice
1 4.5-ounce can mushrooms, drained
1/8 teaspoon garlic powder
Ground black pepper to taste
1 1-ounce package dry onion soup mix
8 skinless, boneless chicken breast halves
Preheat oven to 325 degrees. In a large bowl, combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper; mix well. Pour mixture into a 9x13-inch baking dish and spread on bottom. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for until chicken is cooked through and no longer pink inside, about 1 to 1-1/2 hours. Makes 8 servings.
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-- ‘Tis the Season --
Green salads make a great side dish, especially in warmer weather. And we know we should eat more of them because they are good for us. But what stands in the way is that the same old lettuce and dressing gets a bit tiresome. Here are a few tips to bring green salads from dreary to terrific.
-- Start with greens in season. Not only are they less expensive, they have the best flavor. Don’t be afraid to try something new.
-- Wash them well. A quick rinse under running water isn’t always enough. Instead, fill a large bowl with cool water and gently swish them around.
-- Never squeeze. A salad spinner works great to dry greens. If you don’t have one, place them in a colander and allow them to drain. Squeezing will damage the leaves, causing them to wilt and look unattractive.
-- When it comes to dressing, start slow. If tossing the salad before serving, start with just one teaspoon of dressing per two cups greens. This may be enough if the salad is tossed well; you can always add more if the salad needs it. Toss gently, and take your time. Never dress a salad until you’re ready to serve it.
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-- Nibbles --
Check this space monthly for news about products, contests, cookbooks, and more.
“SHARE YOUR GOOD START STORY” CONTEST RALLIES MOTHERS NATIONWIDE
(NAPSI)-The best advice moms receive about pregnancy and motherhood often comes from other moms.
In support of moms’ enthusiasm for exchanging advice, Nestle Good Start Supreme DHA & ARA with Comfort Proteins Infant Formula invites moms to enter the “Share Your Good Start Story” contest.
Whether it’s specific to pregnancy, baby care or infant feeding, moms can submit their personal stories about how they got off to a good start with their baby in 250 words or less online at verybestbaby.com/GoodStartContest or by mail before August 31, 2005.
The most helpful, relevant and insightful stories will be featured online for the benefit of moms everywhere.
One grand-prize winner will receive the much coveted gift of time and the gift of bliss. She will win a year of helpful monthly services of her choice from one of the following: personal chef, or housecleaning or personal assistant.
In addition, she will indulge in a day of beauty and relaxation for herself and a guest at a local spa where she’ll be treated to a soothing massage, refreshing facial and luxurious manicure/pedicure.
Five runners-up will also win the gift of time by each being awarded with three months of services of her choice from one of the following: personal chef, or housecleaning or personal assistant.
“The ‘Share Your Good Start Story’ contest creates a unique forum for gathering real-life stories and helpful anecdotes that can give new moms comfort and support,” said Doreen Ida, mother of two and Vice President, Marketing, Nestle Infant Nutrition. “We applaud mothers everywhere for their generosity in sharing their motherhood experiences every day.”
In addition to submitting a good start story at verybestbaby.com/GoodStartContest, moms will also have the opportunity to discover insights into breastfeeding, baby care, and infant nutrition, as well as find answers from top health care professionals to commonly asked questions about pregnancy and infants.
According to Nestle, breastfeeding is the gold standard in infant nutrition. However, for those moms who cannot or choose not to breastfeed, or who choose to supplement, formulas such as Nestlé Good Start Supreme DHA & ARA with Comfort Proteins provide infants with all the nutrients they need for growth and development.
To obtain rules, visit verybest baby.com/GoodStartContest or mail a 3x5 card with your name, address and phone number to: “Share Your Good Start Story Contest,” 6500 Wilshire Blvd, Suite 1900, Los Angeles, California, 90048. No purchase necessary. Contest ends 11:59 PM PT 8/31/05. Void where prohibited. Open to residents of the 50 U.S. states & D.C., 18 or older.
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-- Pantry Staple of the Month --
Confectioners’ sugar--also known as powdered sugar or icing sugar--is granulated sugar that’s been pulverized and sifted with a bit of cornstarch. The cornstarch keeps the fine sugar from clumping and helps to stiffen some recipes made with confectioners’ sugar, such as meringues and icings.
While granulated sugar may leave foods grainy, especially if those foods are not cooked at high enough temperatures, confectioners sugar dissolves quickly in either hot or cold mixtures. Confectioners’ sugar is also great for dusting on a dessert to give it a nice presentation.
Confectioners’ sugar will keep about 18 months in an unopened or airtight container. Granulated sugar does not always substitute well for confectioners’ sugar, especially in uncooked recipes such as whipped cream. But if a substitution is necessary, try 1/2 cup plus 1 tablespoon granulated sugar for 1 cup of confectioners’ sugar. You can substitute 1-3/4 cups of confectioners’ sugar for 1 cup granulated sugar.
EASY BOSTON CREAM PIE
This recipe offers a quicker version of this favorite dessert.
Cake:
1 package yellow cake mix (single-layer size)
1/2 teaspoon orange extract
Filling:
1 4-ounce package instant vanilla pudding
1 teaspoon vanilla extract
Icing:
1 cup confectioners’ sugar
1/4 cup baking cocoa
1/8 teaspoon salt
1 tablespoon butter or margarine, softened
3 tablespoons hot water
Prepare the cake mix according to package directions, adding the orange extract to the batter. Pour into a greased and floured 8-inch round cake pan. Bake according to package directions, until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes, then remove from pan and cool completely on the wire rack.
For filling, prepare pudding mix according to package directions, adding vanilla extract to the mix. Place in a bowl; cover with plastic wrap touching the surface of the pudding to prevent skin from forming on top. Cool in refrigerator until pudding is completely set.
For icing, mix confectioners’ sugar and cocoa together; blend in butter. Add hot water and stir until smooth. Cool until it reaches a consistency like frosting, about 15 to 30 minutes.
Split cake horizontally into two even layers. Spread pudding mixture over bottom layer and cover with top layer. Frost with icing to cover the top (do not frost sides). Allow to chill for 2–4 hours before cutting. Store leftovers in the refrigerator. Makes 8 servings.
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The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.
Copyright 2005, Tammy Perry Olson
Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at http://www.practicalpantry.com.
The Practical Pantry will never share your personal information, including your email address, to any third parties under any circumstances without your prior consent.
Monday, May 30, 2005
For onions, it’s easy being green
Green onions pack a lot of flavor into a little vegetable, especially those grown in your own garden. These onions, sometimes called scallions or spring onions, are mild and add a wonderful flavor to salsa, stir-fried dishes, salads, rice, dips, and more. In cooked dishes, add green onions at the last minute to preserve their color and texture. For a special treat, put whole green onions on the grill and cook just until tender.
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Egg Drop Soup
6 cups chicken stock
3/4 teaspoon granulated sugar
3 eggs
3 tablespoons cornstarch
1/3 cup water
2 green onions
In a saucepan, add the sugar to the broth. In a separate bowl, beat the eggs until frothy. In a small cup, mix the cornstarch and water until smooth. Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. Add egg very, very slowly, drop by drop, stirring constantly. Slice the green part of the green onions into 3-inch pieces; use to garnish the soup just before serving. Makes 6 servings. Per serving: 74 calories, 2 grams fat, 6 grams carbohydrates and trace fiber.
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Spaghetti Salad
1 pound uncooked spaghetti
1 8-ounce bottle zesty Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
1 cucumber, chopped
2 tomatoes, chopped
1 2-ounce can sliced black olives, drained
Cook pasta according to package directions until al dente. Drain and rinse with cold water. Combine cooked pasta with Italian dressing, Italian seasoning, green onions, cucumber, tomatoes and black olives. Toss to coat. For best flavor, refrigerate 8 hours or overnight. Makes 8 to 10 servings. Per serving: 291 calories, 12 grams fat, 39 grams carbohydrates and 2 grams fiber.
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Orange Broiled Salmon
4 large oranges
8 4-ounce salmon fillets
2 teaspoons red wine vinegar
1/2 cup chopped green onions
Salt and black pepper to taste
Preheat oven to broil. Slice and peel oranges; cut crosswise into 1/4-inch rounds. Season fillets with salt to taste. Place salmon fillets on broiling pan; broil fillets 4 to 6 inches from heat. Cook for 10 minutes per inch of thickness. Remove from broiler just before fillets are cooked through. Sprinkle with vinegar; arrange orange rounds on top. Sprinkle with green onions and black pepper. Broil 1 minute longer. Makes 8 servings. Per serving: 164 calories, 4 grams fat, 8 grams carbohydrates and 2 grams fiber.
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Pantry Pointers
Before using green onions, rinse them well to remove any dirt that may be between the leaves. Trim off the root end and the tips of the green part and then slice or chop. To get 1/2 cup green onions, slice or chop about 1/4 pound.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 23, 2005
Marinate your chicken for a Memorial Day feast
May is National Barbeque Month, so serving a grilled meal is a great way to celebrate Memorial Day. Since this also is the beginning of swimsuit season, consider serving chicken. You’ll get a main dish that is significantly lower in calories and saturated fat than red meat.
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For better flavor, start with a good quality salad dressing.
Grilled Chicken and Veggies
4 skinless, boneless chicken breast halves
1-1/4 cups Italian-style dressing, regular or fat free
1 green bell pepper
1 red bell pepper
1 zucchini
Place washed chicken breasts in large resealable bag. Add 1 cup dressing and close. Refrigerate for 8 hours or overnight. When ready to grill, drain and discard marinade from chicken. Cut up peppers into big chunks, and zucchini into big slices. Put into another resealable bag. Coat with leftover dressing; let marinate for 5 to 10 minutes. Grill chicken and veggies over medium heat. Makes 4 servings. Per serving, made with reduced-fat dressing: 362 calories, 10 grams fat, 9 grams carbohydrates and 2 grams fiber.
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Don’t let the amount of lemon juice used in this recipe concern you—the end result is a mild lemon flavor.
Lemon Grilled Chicken
1/2 cup lemon juice
1/4 cup vegetable oil
3 tablespoons chopped onion
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 garlic clove, minced
3 to 4 pounds chicken pieces
In a large resealable plastic bag, combine lemon juice, oil, onion, salt, pepper, thyme and garlic; mix well. Remove 1/4 of mixture for basting and store in refrigerator. Add chicken pieces to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
When ready to grill, drain and discard marinade from chicken. Grill over medium heat, covered, for 20 minutes. Baste with reserved marinade. Continue grilling until juices run clear, about 20 to 30 minutes, basting and turning several times. Makes 4 servings. Per serving, made with boneless skinless chicken breast: 633 calories, 19 grams fat, 4 grams carbohydrates and trace fiber.
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Teriyaki Grilled Chicken
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Refrigerate for 8 hours or overnight. When ready to grill, drain and discard marinade from chicken. Grill over medium-high heat until juices run clear, about 6 to 8 minutes each side. Makes 4 servings. Per serving, made with reduced-fat dressing: 84 calories, 2 grams fat, 13 grams carbohydrates and trace fiber.
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Pantry Pointers
For best results when grilling chicken, check for doneness with a meat thermometer. Chicken is done when white meat registers 170 degrees and dark meat registers 180 degrees.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 16, 2005
Turn boring leftovers into lively burritos
When people think of burritos, they often think of the staple on Mexican menus—tortillas stuffed with shredded meat, smothered in a cheesy sauce, and paired with beans and rice. But by definition, a burrito simply is a flour tortilla wrapped around a filling. Although they typically are filled with beans or meat, burritos can contain just about any leftovers from your refrigerator.
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Roast Beef Burritos
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
4 medium tomatoes, chopped
2 cups cooked chopped roast beef
1 8-ounce bottle taco sauce
1 4-ounce can chopped green chilies, undrained
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, optional
6 7-inch flour tortillas, warmed
Shredded cheddar cheese and lettuce, optional
Heat oil in a large skillet over medium heat. Sauté onion and garlic until tender, about 5 minutes. Stir in the tomatoes, roast beef, taco sauce, chilies, and cumin. Add red pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 25 minutes.
Spoon about 2/3 cup of the roast beef mixture down the center of each tortilla; fold sides and ends over filling and roll up. Serve with cheese and lettuce if desired. Makes 6 servings.
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You can make this recipe with freshly cooked rice instead of leftover rice. Just be sure to stir the rice well as freshly cooked rice can clump up.
Bean and Rice Burritos
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
2 cups cooked rice
12 7-inch flour tortillas, warmed
1 cup (4 ounces) shredded cheese, such as cheddar or Velveeta
1 cup (8 ounces) sour cream
In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cup of mixture off-center on each tortilla. Top with cheese; fold sides and ends over filling and roll up. Serve with sour cream. Makes 6 servings.
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Pantry Pointers
Tortillas are easier to roll up if they are warm. To warm tortillas in the oven, wrap them in aluminum foil and heat at 350 degrees for 10 minutes. To warm tortillas in the microwave, place them between paper towels and heat on high power for 30 seconds.
Good choices for burrito fillings include ground beef, ground turkey, chicken, and chili. Burritos made with vegetables are healthy as well as delicious.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 09, 2005
Try a new twist on an old favorite
Grilled cheese sandwiches and hot tomato soup will always be a lunchtime favorite of many. Although grilled American cheese sandwiches paired with plain tomato soup from a can will always be satisfying and comforting, this combination can be made into a heartier meal with the addition of some simple ingredients.
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Creamy Tomato Soup
1 small onion, chopped
1 teaspoon butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1 10.75-ounce can condensed tomato soup, undiluted
3/4 cups milk
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/2 8-ounce package cream cheese, regular or reduced fat, cubed
In a nonstick saucepan over medium heat, sauté onion in butter until tender, about 3 to 5 minutes. Stir in tomatoes, tomato soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Makes 4 servings.
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To reduce the fat in this sandwich, substitute turkey bacon and reduced-fat American cheese. Also, spray bread with butter-flavored cooking spray instead of using butter or margarine.
Tomato Bacon Grilled Cheese
8 slices bacon
1/4 cup butter or margarine, softened
8 slices white bread
8 slices American cheese
8 slices tomato
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Heat a large nonstick skillet over medium heat. Divide butter evenly onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, 2 slices bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Cook sandwiches until golden on both sides. Makes 4 servings.
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Pantry Pointers
Grated cheese melts more evenly than sliced cheese. Use 1/4 to 1/2 cup per sandwich.
Buttering the bread instead of melting butter in the pan allows sandwiches to become flavorful and crisp. Instead of spreading the bread with a knife, try melting it and putting it on the bread with a pastry brush.
For a change from butter, try spreading mayonnaise or salad dressing (such as Miracle Whip) on bread. Grill as you would with buttered bread.
When time is short, toast two slices of bread in the toaster. After toasting, put a slice or two of cheese in the middle and microwave on medium power until melted, about 10 to 20 seconds.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 02, 2005
Make a brunch for Mom and serve it with love
Brunch makes a great treat for a special mother, since it is a luxurious meal that families rarely take time for these days. As a bonus, Mom can sleep in while everyone else prepares the food. Just be sure to clean up after cooking so Mom can relax afterwards as well.
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Scrambled Breakfast
5 eggs, beaten
2 tablespoons milk
1 onion, chopped
2 slices cooked ham, chopped
1 cup (4 ounces) shredded Cheddar cheese
Salt and pepper to taste
1/8 teaspoon garlic powder
2-1/2 tablespoons butter or margarine
In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder. Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. Continue to cook, stirring frequently, until eggs are fully cooked, about 10 to 15 minutes. Serve warm. Makes 4 servings.
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If you use frozen blueberries, you may need to bake this coffee cake a little longer.
Blueberry Sour Cream Coffee Cake
1 cup butter or margarine, softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour one 9-inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife to swirl the sugar layer into the cake.
Bake until a knife inserted into cake comes out clean, about 50 to 60 minutes. Cool in the pan. Invert onto a serving plate; tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving. Makes 12 servings.
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Pantry Pointers
After brunch, share a quiet family walk with Mom and cherish your time together.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Sunday, May 01, 2005
The Practical Pantry Newsletter Issue #2
May 2005
Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!
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In this issue:
-- News from the Kitchen
-- Reader Questions
-- Tried and True
-- Direct from the Pantry
-- ‘Tis the Season
-- Nibbles
-- Pantry Staple of the Month
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-- News from the Kitchen --
After a long winter, spring is finally here. For me, this season brings visions of backyard gardens and farmers’ markets. I look forward to cooking with seasonal vegetables and fruits in the coming months and sharing new recipes for these items with you.
If you need a recipe for a vegetable that’s an old favorite or something you’ve never seen before, drop us a line at . We’ll do our best to find the kind of recipe you are looking for, and you never know—we might make that vegetable the subject of an upcoming column.
As always, your input is important to us and will help us improve the newsletter. Email any comments or suggestions to .
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-- Reader Questions --
Q: When a recipe calls for green pepper, what type of pepper does it mean?
A: Usually if a recipe calls for green pepper, it is referring to green sweet bell peppers. This is always true in recipes in The Practical Pantry. Any other type of pepper, such as banana peppers and jalapeno peppers, will be listed specifically.
Q: What can I do when my brown sugar gets hard?
A: When you are ready to use your brown sugar, put it in a microwave-safe container in the microwave oven. Place a cup of water next to it. Microwave on high for 2 to 3 minutes.
In the future, try storing your brown sugar in an airtight container in the refrigerator or freezer. Allow it to come up to room temperature for about 15 minutes before using.
If you have a question about a cooking technique or ingredient, or if you are just looking for a recipe, write to The Practical Pantry at .
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-- Tried and True --
I make this recipe often because it is a filling meal that is low in fat. To reduce the fat even further, substitute ground turkey breast for the ground beef. If fat isn’t a concern, feel free to serve it over crunchy chow mein noodles.
This recipe keeps well in the refrigerator, and leftovers are good for a few days. For longer storage, put leftovers in the freezer.
BAKED CHOW MEIN
8 ounces lean ground beef
3 cups cooked white rice
1 medium onion, chopped
2 ribs celery, finely chopped
1 4-ounce can sliced mushrooms, drained
1 16-ounce can mixed Chinese vegetables, undrained
1 10.75-ounce can low-fat condensed cream of mushroom soup, undiluted
Preheat oven to 350 degrees; coat a casserole dish with nonstick cooking spray. In a nonstick skillet over medium-high heat, brown ground beef until no longer pink, about 5 to 10 minutes. Drain. In a large bowl, combine beef, rice, onion, celery, mushrooms, Chinese vegetables and soup; mix well. Turn mixture into prepared casserole dish; bake until hot, about 30 minutes. Serve with soy sauce if desired. Makes 6 servings.
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-- Direct from the Pantry --
When time is short, combine a few canned goods from the pantry into an easy meal.
CREAMED CRAB
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 6-ounce can crabmeat; rinsed, drained, and cartilage removed
1 tablespoon lemon juice
1/4 teaspoon dried basil
Dash cayenne pepper, optional
Toast or biscuits
In a 1-quart microwave-safe dish, combine soup, crabmeat, lemon juice, and basil. Add cayenne pepper if desired. Cover and cook on high power, stirring once, until heated through, about 3 to 5 minutes. Serve on toast or biscuits. Makes 4 servings.
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-- ‘Tis the Season --
Rhubarb has a unique taste that makes people either love it or hate it. Although considered to be the “favorite pie plant,” rhubarb is a versatile vegetable that is delicious in dishes from muffins to cake.
Since rhubarb is a good source of calcium, potassium and vitamin C for only 30 calories per cup, get busy harvesting and cooking. Just remember, only the stalks are edible, so don’t use the leaves or roots.
EASY RHUBARB SAUCE
Serve this microwave sauce over vanilla ice cream for a simple summer dessert.
3 cups fresh or frozen rhubarb, thawed
1 cup water
1/2 cup granulated sugar
1 3-ounce package cook-and-serve vanilla pudding mix, unprepared
In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on high until rhubarb is tender, stirring occasionally, about 8 to 10 minutes. Stir in pudding mix until blended; cook until thickened, stirring occasionally, about 1 to 2 minutes. Serve over ice cream if desired. Makes about 6 to 8 servings.
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-- Nibbles --
Check this space monthly for news about products, contests, cookbooks, and more.
NATIONWIDE SEARCH FOR THE NEXT GREAT BURGER RECIPE
(NAPSI)-You don’t have to be a rocket scientist to win the Build A Better Burger National Recipe Contest and Cook-off® but, apparently, it helps.
Consider Clint Stephenson, a genuine rocket scientist who calculates spacecraft centers of gravity for a living. He developed the grilled California avocado BLT burger with caramelized chipotle onions that was judged to be out of this world and earned him the coveted $50,000 grand prize in the Build a Better Burger Contest.
“Clint had a wonderful recipe with flavors that unfolded as you bit into the burger,” says Jeffrey Starr, culinary director for Sutter Home Winery and Build a Better Burger.
If You Build It, You Could Win
Celebrating its 15th anniversary, the contest poses the question: Can you build a better burger?
James McNair, head judge and author of a new book called “Build a Better Burger,” (Ten Speed Press), says he looks for imaginative recipes that reflect cultural and regional influences. His new book gives a complete history of the contest and offers tips for contestants. In addition to including all of the winning recipes, the book gives specific details on keeping burgers moist and flavorful, handling meat, preparing the grill, preventing flare-ups on the grill and more.
The contest accepts entries from May 30, 2005 to August 26. For complete contest entry rules, visit buildabetterburger.com or send a self-addressed stamped envelope to: Build a Better Burger, Sutter Home Winery, PO Box 248, St. Helena, Calif., 94574-0248. Build a Better Burger is not open to residents of California or Utah. Ten finalists will be flown to the Napa Valley to compete in a burger grilling cook-off on October 1, 2005.
The contest is sponsored by Sutter Home Family Vineyards, National Cattlemen’s Beef Association and the California Avocado Commission.
Here’s the winning recipe:
GRILLED CALIFORNIA AVOCADO BLT BURGERS
WITH CARAMELIZED CHIPOTLE ONIONS
Caramelized Chipotle Onions
1 large sweet onion, halved and thinly sliced
1 tablespoon Tabasco® Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown sugar
Point Reyes Blue Cheese Spread
61/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled
Patties
1 pound ground chuck
1 pound round sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme and basil (any combination)
1 tablespoon Tabasco Chipotle Pepper Sauce
11/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 Fresh California avocado slices
Balsamic vinegar for brushing on the avocado
Spicy seasoned salt, for sprinkling on the avocado
12 precooked bacon slices
6 (41/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices
To make the cheese, prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make the caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook onion mixture for 10 to 15 minutes, stirring occasionally until the onions are caramelized and most of the liquid is evaporated. Remove pan from the gill and set aside. To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.
To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreadable consistency. Remove the saucepan from the grill and set aside.
During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices and 2 bacon slices. Add the roll tops and serve. Makes 6 burgers.
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-- Pantry Staple of the Month --
The best line of defense against take-out food for dinner is a well-stocked pantry. When it comes to stocking the pantry, a freezer is as important as a cabinet full of canned goods.
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 vegetables like peas don’t need to be washed or cut, which reduces preparation at mealtime.
Frozen peas that are thawed but not cooked can be substituted for fresh peas in salads and other uncooked dishes. To quickly thaw peas, place them in a strainer or colander and pour boiling water over them.
A bag of frozen peas makes an excellent ice pack because it molds to your body. Wrap it in a towel to insulate the cold before using. The peas can be refrozen and used many times as long as they are labeled properly so that they are not mistakenly eaten.
SOY-SAUCED PEAS
1 medium onion, chopped
2 4-ounce cans mushroom pieces and stems, drained
2 tablespoons butter or margarine
2 16-ounce packages frozen peas, thawed
1 8-ounce can sliced water chestnuts, drained and halved
3 tablespoons soy sauce
In a large saucepan, melt the butter over medium heat. Add onion and sauté until onion softens, about 3 minutes. Add mushrooms, peas, water chestnuts and soy sauce. Cook until heated through, about 10 minutes. Makes 8 servings.
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The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.
Copyright 2005, Tammy Perry Olson
Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at http://www.practicalpantry.com{{PERIOD}}
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Monday, April 25, 2005
Let your fruit salads go bananas
Bananas are the most popular fruit in America. This isn’t surprising when you consider that they are affordable and fresh all year long. Not only are they great to eat, they also make a great addition to fruit salads. Cut-up fruit doesn’t take a lot of fuss, but it looks like it does. And fruit salad makes a great side dish for almost any meal, picnic or party. Pair bananas with fruits that are in season or canned fruits to make your fruit salad attractive as well as tasty.
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Avocado Fruit Salad
3 medium avocados, pitted and peeled
2 tablespoons lemon juice
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lemon peel
1 medium apple, chopped
1 medium form banana, cut into 1/4-inch slices
1 cup halved seedless grapes
1 11-ounce can mandarin oranges, drained
Cut avocados into chinks; toss with lemon juice. Drain, reserving the lemon juice; set avocados aside. For dressing, in a small bowl, combine the yogurt, honey, lemon peel and reserved lemon juice. In a large bowl, toss the apple, banana, grapes, oranges and avocados. Serve with dressing. Makes 6 servings.
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Blueberry Banana Salad
2 cups sliced firm bananas
1-1/2 cups fresh blueberries
1 11-ounce can mandarin oranges, drained
1/2 cup miniature marshmallows
2 tablespoons flaked coconut
1/2 cup sour cream
In a bowl, combine the bananas, blueberries, oranges, marshmallows and coconut. Gently fold in the sour cream. Refrigerate leftovers. Makes 6 servings.
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Poppy Seed Fruit Salad
1 cup apple, chopped
1 cup seedless grapes
1 cup strawberries
1 cup melon balls
2 firm bananas, sliced
Dressing:
1 cup water
3 tablespoons cider vinegar
1 tablespoon corn starch
3 tablespoons sugar
1/2 teaspoon dry mustard
2 teaspoons poppy seeds
Combine all of the ingredients and cook over medium heat until thickened. Let cool before mixing with fruit. Combine all the fruits. Mix with poppy seed dressing and serve chilled. Makes 6 servings.
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Pantry Pointers
When purchasing bananas to mix with other fruits in a salad, choose brightly colored bananas with green tips. Avoid bananas that are dull or grayish in color. Feel the bananas to make sure they are plump and firm. Bananas that are blemished, have split or sunken skins, or have a strong banana smell probably are overripe. Do not purchase overripe bananas unless you are going to cook with them.
To ripen green bananas, put them in a paper bag for a day or two.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 18, 2005
Celebrate Earth Day with a veggie burger cookout
This April 22 marks the 35th anniversary of Earth Day, now celebrated by millions of people worldwide. There are many ways to celebrate Earth Day, from participating in community events that raise awareness about our planet and our future to joining with neighbors to clean up the community. Some people go out and appreciate the land around them, while others enjoy the fresh organic foods that become available this time of year.
Since Earth Day comes at a time of year when the grill is beckoning, serve up some spring veggies on the side, with a main course of vegetarian burgers grilled and topped with something fun.
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California Burgers
4 meatless burgers
4 hamburger buns, toasted
4 lettuce leaves
1 medium green pepper, sliced
1 small cucumber, peeled and sliced
12 slices onion
12 slices peeled avocado
1/4 cup Ranch salad dressing, optional
Grill burgers according to package directions. Place burger on toasted bun; top each with a lettuce leaf, Divide green pepper, cucumber, onion and avocado evenly between burgers. Drizzle with Ranch salad dressing if desired. Makes 4 servings. Recipe adapted from BOCA at http://www.bocaburger.com.
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Meatless Patty Melt
8 onion slices
8 medium mushrooms, sliced
16 slices marbled rye bread, toasted on 1 side
2 tablespoons butter or margarine
4 meatless burgers
8 slices Swiss cheese
In a medium nonstick pan over medium heat, sauté onions and mushrooms until golden; set aside. Grill burgers according to package directions. Spread butter on toasted side of each slice of bread. Place grilled burger on one half, then onions and mushrooms and top with cheese. Top with remaining bread, placing the toasted side on the cheese. Pan griddle until the cheese is melted and the sandwich is hot throughout. Makes 4 servings. Adapted from Gardenburger at http://www.gardenburger.com.
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Grilled Caesar Burger
4 meatless burgers
2 cups shredded romaine lettuce
1/4 cup Caesar salad dressing
8 slices French or Italian bread
8 slices tomato
Grill burgers according to package directions. Meanwhile, toss lettuce with dressing until evenly coated. Divide evenly between bread slices. Top each with 1 burger, 2 of the tomato slices, and remaining bread slices. Makes 4 servings. Recipe adapted from BOCA at http://www.bocaburger.com.
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Pantry Pointers
To easily add flavor to a vegetarian burger, spread a little olive oil on both sides before grilling. This also will help prevent sticking and help the burgers brown.
Vegetables such as peppers, onions, mushrooms, corn on the cob and summer squash cook well on the grill.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 11, 2005
These chicken sandwiches can take the heat
Grilled chicken sandwiches are popular items on restaurant menus, but they also are easy to make at home. For a hearty and healthy meal, pair hot chicken sandwiches with salad, a bowl of soup or a vegetable.
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Chicken and Green Chili Sandwiches
4 boneless skinless chicken breast halves
2/3 cup soy sauce
1/4 cup cider vinegar
2 tablespoons granulated sugar
2 teaspoons vegetable oil
1 4-ounce can whole green chilies, drained and sliced lengthwise
4 slices Monterey Jack cheese
4 sandwich rolls
Pound chicken to flatten; place in a large resealable plastic bag, In a bowl, combine the soy sauce, vinegar, sugar and oil; mix well. Set aside 1/4 cup for basting. Pour the remaining marinade into bag with chicken; seal bag and turn to coat. Allow to marinate in refrigerator for 30 minutes.
Drain and discard marinade. Cook chicken in a nonstick skillet over medium heat for 5 minutes. Turn and baste with reserved marinade; cook until juices run clear, about 5 to 8 minutes. Top each piece of chicken with a green chili and cheese slice; cover and cook until cheese is melted, about 2 minutes. Serve on rolls. Makes 4 servings.
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Oniony Chicken Sandwiches
1 teaspoon olive oil
2 cups thinly sliced onion
1/4 cup honey
1/4 cup cider vinegar
4 boneless skinless chicken breast halves
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon paprika
1/8 teaspoon salt
8 slices bread, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 1 minute. Cover, reduce heat to medium, and cook until soft, about 5 minutes. Stir in 1/4 cup honey and vinegar. Cook, uncovered, 10 minutes, stirring occasionally. Remove from heat.
Pound chicken to flatten. Combine mustard, 1 tablespoon honey, paprika, and salt in a small bowl. Brush half of mustard mixture over chicken. Heat a large skillet coated with cooking spray over medium-high heat. Place the chicken, coated side down, in pan; cook for 5 minutes. Brush chicken with the remaining mustard mixture. Turn chicken over; cook until juices run clear, about 5 to 8 minutes. Place 1 chicken breast on each toast slice, and top each with 2 tablespoons onion mixture and another toast slice. Makes 4 servings.
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Pantry Pointers
To flatten chicken, push meat outward with the flat side of a meat pounder to flatten it. Place chicken between layers of plastic wrap to save on cleanup time.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 04, 2005
Not all quick breads start with fruit
Few things liven up a meal like bread. But breads made with yeast often are too time consuming for a weekday meal. Since quick breads use baking soda or baking powder to make them rise, they are done a lot sooner than yeast breads. And while quick breads that include bananas and apples are staples in many homes, those made without fruit also have a place at the breakfast or dinner table.
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Cheesey Corn Loaf
2 teaspoons plus 1 cup cornmeal, divided
1-1/2 cups all-purpose flour
1/2 teaspoon rubbed sage
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1/2 teaspoon baking soda
1/8 teaspoon cayenne pepper, optional
2 eggs
1-1/4 cups buttermilk
1/4 cup vegetable oil
1 cup (4 ounces) shredded mozzarella cheese.
Preheat oven to 350 degrees. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-inch loaf pan; set aside. In a large bowl, combine remaining cornmeal, flour, sage, baking powder, salt, pepper, baking soda and cayenne if desired. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese.
Pour into prepared pan. Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Store leftover bread in the refrigerator. Makes 1 loaf.
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Cinnamon Bread
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
Topping:
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons butte or margarine
Preheat oven to 350 degrees. Lightly grease one 9x5 inch loaf pan; set aside.
Measure flour, 1 cup sugar, baking powder, baking soda, cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan; smooth top.
In a small bowl, mix topping ingredients until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.
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Pantry Pointers
The batter of most quick breads will be lumpy after you stir the wet ingredients into the dry ingredients.
Store cooked quick breads in the freezer for up to two months.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com