Friday, April 01, 2005
The Practical Pantry Newsletter Issue #1
April 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 --
Welcome to the first issue of The Practical Pantry newsletter! We hope you will find the recipes tasty and the information helpful. Although we are starting small, we look forward to adding more sections in the future and may increase the frequency of the newsletter. 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: How many cups of confectioners’ sugar make one pound?
A: 1 pound of confectioners’ sugar equals 4 cups unsifted confectioners’ sugar. If it is Domino’s confectioners’ sugar, their website says 1 pound equals 3-3/4 cups unsifted confectioners’ sugar.
Q: I have a recipe that calls for self-rising flour, but I only make it once or twice a year so I don’t want to buy it. What can I add to regular flour to make it self-rising?
A: To make 1 cup of self-rising flour, put 1-1/2 teaspoons baking powder and 1/2 teaspoon salt into a 1-cup measuring cup and then add all-purpose flour to make 1 cup.
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 simple and filling. I used to make it with boneless skinless chicken breasts that I cut into bite-size pieces, but I found the ground chicken or turkey was easier and tasted just as good.
WHITE CHILI
1 pound ground chicken or turkey
1 medium onion, chopped
1 15-ounce can chicken broth
1 4-ounce can chopped green chilies, undrained
2 cloves garlic, minced
1/2 teaspoon dried oregano
Dash cayenne pepper, or to taste
1 15-ounce can white kidney beans, drained
In a saucepan coated with nonstick cooking spray, sauté chicken and onion until no longer pink; drain if desired. Stir in broth, chilies, garlic, oregano, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in beans; cook 10 minutes longer. Serve over rice if desired. Makes 4 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.
EASY SOUTHWESTERN SOUP
2 10-ounce cans diced tomatoes with green chilies
1 15.25-ounce whole kernel corn, drained
1 15-ounce can black beans, rinsed and drained
Shredded cheddar cheese and sour cream, optional
In a saucepan, combine tomatoes, corn, and beans; heat through. Garnish servings with cheese and sour cream if desired. Makes 4 servings.
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-- ‘Tis the Season --
Spring is a wonderful time of year. Asparagus is in season, but there are still days where it is cool enough to enjoy a hot and creamy bowl of soup.
CREAM OF ASPARAGUS SOUP
2 tablespoons butter or margarine
1 large onion, finely chopped
1 tablespoon all-purpose flour
4 cups chicken broth
1-1/2 pounds asparagus, washed, woody ends snapped off, cut into 1-inch pieces
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white pepper
1 cup milk
In a large saucepan, melt the butter over moderately high heat. Add the onion and sauté for 5 minutes or until tender. Add the flour and cook until bubbly, stirring constantly. Whisk in the stock. Stir in the asparagus, salt, and pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is very tender. Using a slotted spoon, remove ½ cup of the asparagus to a plate.
In a food processor or blender, in batches if necessary, puree the soup for 45 seconds or until smooth. Return soup to the saucepan, add the milk, and cook, uncovered, over moderate heat until hot, stirring frequently. (Do not let it boil.) Ladle soup into bowls and garnish with the reserved asparagus. Makes 6 servings.
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-- Nibbles --
Check this space monthly for news about products, contests, cookbooks, and more.
(NAPSI)-Maybe you don’t cry over spilled milk, but if a spilled milkshake is grounds for tears, a new contest may be for you. It asks milkshake fans to stir up some creative milkshake recipes, using unusual combinations of flavors and ingredients.
If you’re having a brain freeze, here’s an idea to get you started: a peanut butter and jelly milkshake.
The contest winner’s just desserts: ten shares of Martha Stewart stock and an actual Holstein cow (think of all the milkshakes you could make)-or its cash equivalent, about $1,000.
The contest is sponsored by Idea Kitchen, a kitschy company that knows a thing or two about ice cream and shakes. Among other fun kitchen products, it offers a Motorized Ice Cream Cone that spins the ice cream for you and the Hand Crank Milkshake Mixer-to use it, just add frozen ingredients and turn the hand crank.
For more information or to enter the contest, visit the web site http://www.ideakitchen.net.
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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.
Few things make us think of the pantry like a can of tuna. Tuna is a handy pantry staple that you easily can turn into a nutritious lunch or a quick dinner. And with the varieties available, you have far more choices than water or oil packed. Purchase tuna flavored with lemon, herbs, and more in containers that vary from pop-top cans to pouches.
As with any fish, mercury is a concern. For more information about mercury in tuna, check out “What You Need to Know About Mercury in Fish and Shellfish” at the FDA’s website at http://www.cfsan.fda.gov/~dms/admehg3.html.
GARDEN TUNA SALAD
To lighten this dish, use fat-free mayonnaise and sour cream.
1 6-ounce can water-packed tuna, drained and flaked
2/3 cup chopped seeded and peeled cucumber
1/2 cup shredded carrot
1/4 cup finely chopped green onion
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
Pepper to taste
8 slices bread
4 lettuce leaves
In a bowl, combine tuna, cucumber, carrot, onion, mayonnaise, sour cream, lemon juice, and pepper. Spread on 4 slices of bread; top with lettuce and remaining bread. Makes 4 servings.
Remember to rotate your pantry ingredients. If you buy tuna in bulk, don’t stack new cans on top of old cans.
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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
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Monday, March 28, 2005
Welcome spring with primavera
When you think of primavera, often the first thought is of pasta. But primavera is Italian for spring, and translates into “first green” or “spring vegetables.” Primavera always contains vegetables, particularly those associated with the spring season. Top pasta or rice with raw, steamed or cooked vegetables and have a vibrant, and healthy, dinner.
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California Primavera
8 ounces uncooked spaghetti
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
5 fresh mushrooms, sliced
1 14.5-ounce can stewed tomatoes
1 16-ounce package California-style frozen mixed vegetables
1/4 teaspoon salt
Ground black pepper to taste
1 tablespoon grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, garlic, basil, mushrooms and chopped tomatoes; cook for 5 minutes. Stir in California-style vegetables, salt and pepper. Cook, stirring often, until vegetables are crisp-tender, about 10 minutes. Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve. Makes 4 servings.
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Serve this dish hot or cold. Substitute reduced-fat ranch dressing if desired.
Ranch Primavera
12 ounces uncooked pasta
1 cup chopped broccoli
3 carrots, chopped
1/2 cup fresh sliced mushrooms
1/2 green bell pepper, chopped
3/4 cup ranch-style salad dressing
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to boiling water. When pasta is cooked and broccoli and carrots are crisp-tender, drain water. Place pasta mixture in pan or serving bowl; mix in mushrooms, green pepper, salad dressing and cheese. Season with salt and pepper to taste. Makes 6 servings.
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Pantry Pointers
Always follow the package directions when cooking dry pasta because each brand and shape has its own cooking time. To avoid overcooking pasta, start checking pasta for doneness a couple of minutes before the end of the suggested cooking time. Cooked pasta should be firm when bitten into but still be slightly chewy.
Whether or not you add salt to the water as pasta cooks is a matter of taste. It does not help the pasta cook better. To help keep pasta from sticking as it boils, stir it occasionally. Leave it uncovered as it cooks.
Since the starch that remains on cooked pasta is important to the taste and texture of the pasta, do not rinse pasta unless a recipe specifically instructs you to do so.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 21, 2005
Serve creamy potatoes at your holiday dinner
Potatoes are a great staple in any home. They are available all year, and they’re inexpensive and versatile. But while baked and mashed potatoes will always have a place at the dinner table, adding a few ingredients to the potatoes for a holiday meal helps elevate the tubers from everyday to great.
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The best potatoes for au gratin dishes are red-skinned, new or white potatoes.
Creamy Au Gratin Potatoes
4 potatoes, sliced into 1/4-inch slices
1 onion, halved and thinly sliced
Salt and pepper to taste
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
1-1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees. Lightly grease a 1-quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices and then add the remaining potatoes. Season with salt and pepper to taste.
In a medium saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake until browned, about 1 to 1-1/2 hours. Makes 4 servings.
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The best potatoes for mashing are russet or Yukon gold potatoes.
Creamy Mashed Potatoes
2 pounds potatoes, peeled and cubed
1 cup evaporated milk
3 tablespoons butter or margarine
Salt and pepper to taste
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat until tender, about 10 to 20 minutes; drain. Return potatoes to saucepan; add evaporated milk and butter. Mash until smooth. Season with salt and pepper. Makes 6 servings.
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Pantry Pointers
Although it is tempting to save time by mashing potatoes with a mixer, be careful not to overbeat them. Overbeating can cause the mashed potatoes to be starchy and sticky.
Always store potatoes in a cool, dark place as exposure to light can cause a green skin to develop. If your potatoes have just a small area of green skin, be sure to peel it off because it will taste bitter. And since this green skin can be mildly toxic, discard any potatoes that have a large area covered by green skin.
If you store potatoes in the refrigerator, allow them to come to room temperature for a few hours before using.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 14, 2005
Bring new flavor to the same old pork chops
Pork is an excellent choice for dinner because many cuts cook quickly and are lean and nutritious. A three-ounce serving of pork contains a variety of vitamins and minerals, including thiamin, vitamins B6 and B12, niacin and iron. But remember that pork chops are leaner today than they were just a few decades ago, so be careful not to overcook them.
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Glazed Pork Chops
4 bone-in pork loin chops (about 3/4-inch thick)
1/3 cup plus 1 tablespoon cider vinegar, divided
3 tablespoons soy sauce
3 cloves garlic, minced
1-1/2 teaspoons cornstarch
In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over the chops. Cover and simmer until meat juices run clear, about 8 to 10 minutes.
In a bowl, combine the cornstarch and remaining vinegar and mix until smooth; stir into the skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Makes 4 servings. Per serving: 143 calories, 5 grams fat, 3 grams carbohydrates, and trace fiber.
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Dijon Pork Chops
3 tablespoons Dijon mustard
6 boneless pork loin chops (about 3/4-inch thick)
1/3 cup seasoned bread crumbs
1/8 teaspoon ground black pepper
Preheat oven to 375 degrees; lightly grease a shallow 2-quart baking dish. Spread mustard on both sides of pork chops. Place in baking dish. Combine bread crumbs and pepper; press onto top and sides of chops. Bake uncovered until meat juices run clear and topping is lightly browned, about 20 to 25 minutes. Makes 6 servings. Per serving: 161 calories, 5 grams fat, 5 grams carbohydrates, and trace fiber.
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Pantry Pointers
When selecting pork chops, look for ones that have a good reddish pink color. When you touch them, they should have a firm texture. Avoid pork chops that are pale or feel soft to the touch.
Store leftover cooked pork in the refrigerator for up to five days or in the freezer for up to one month. For longer storage of uncooked pork, wrap meat well or place in a plastic freezer bag and store in the freezer for up to ten months. Thaw frozen pork chops in the refrigerator for eight to ten hours or overnight.
Using a meat thermometer is the only way to know for sure your meat is safe to eat. Pork chops should register 160 degrees on a meat thermometer. Since some cooked pork may have pink or reddish areas even though it is thoroughly cooked, using a meat thermometer also helps prevent overcooking.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 07, 2005
Bring a taste of green to St. Patrick’s Day
When celebrating St. Patrick’s Day, many of us like to add something green to the dinner table. Fortunately, we have many green foods to choose from, such as lime, cabbage and mint. Add some corned beef in between beverages and dessert and you’ll have a festive St. Patrick’s Day meal.
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Green Punch
2 3-ounce packages lime flavored gelatin mix, such as Jell-O
4 cups hot water
1 46-ounce can pineapple juice
2 12-ounce cans frozen orange juice concentrate, thawed
2 cups granulated sugar
4-1/2 cups cold water
1 2-liter bottle ginger ale
In a large saucepan dissolve the gelatin in the hot water. Allow mixture to cool, then pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar and cold water. Add ginger ale just before serving. Makes 20 servings.
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Colcannon (Mashed Potatoes with Cabbage)
2-1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
Salt and pepper to taste
1/4 cup butter or margarine, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 to 20 minutes. Place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. Sauté the cabbage and onion in the reserved drippings until soft.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions; transfer the mixture to a large serving bowl. Make a well in the center; pour in the melted butter. Serve immediately. Makes 8 servings.
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Mint-Chocolate Pie
1 chocolate-flavored pie shell
1 quart mint chocolate chip ice cream, softened
3/4 cup powdered sugar
1 tablespoon butter or margarine
3 squares semisweet chocolate
1/2 cup evaporated milk
1 sprig fresh mint for garnish, optional
Spread softened ice cream into crust. Freeze 2 hours. In a saucepan, combine sugar, butter, chocolate, and milk. Heat, stirring occasionally until thickened. Let cool. Drizzle over cut servings of pie. Garnish with fresh mint, if desired. Makes 8 servings.
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Pantry Pointers
A corned beef brisket keeps its red color even after it is cooked due to the fact that it has been put through a curing process. Leftover corned beef makes terrific sandwiches after St. Patrick’s Day. Try serving them with melted Swiss cheese and sauerkraut.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, February 28, 2005
Get a taste of the Southwest with frozen corn
A well-stocked pantry goes beyond canned and dry goods. When purchasing staples, don’t forget your freezer because frozen vegetables are tasty and easy to prepare as well as nutritious.
Frozen corn is versatile, and an excellent source of vitamin C, thiamin and folate. Frozen corn also has a lot of potential ingredient in a soup or main dish. For variety, spice up frozen corn in a Southwestern recipe.
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Southwestern Corn and Chicken Soup
1 tablespoon canola oil
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 teaspoon chili powder
1-1/2 teaspoons ground cumin
1 14.5-ounce can chicken broth or stock
1 14- to 16-ounce can diced tomatoes, undrained
1 10-ounce package frozen corn kernels, thawed
1 12-ounce can evaporated skim milk
1 10-ounce can chunk white chicken, undrained and flaked
Chopped cilantro for garnish, optional
Heat oil in a medium-size saucepan over medium-low heat. Add onion and cook, stirring frequently, until translucent. Add flour, chili powder and cumin and cook, stirring, for 3 minutes.
Meanwhile, heat chicken stock in a small saucepan or microwave oven to a boil; pour the boiling stock into the onion mixture and whisk until smooth. Add tomatoes and corn and mix well. Slowly stir in milk and heat to desired temperature. Do not allow to boil. Add chicken and mix well. Garnish with cilantro if desired. Makes 6 servings.
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Southwestern Pasta
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can diced tomatoes with juice
1 15-ounce can chickpeas
1 10-ounce package frozen corn kernels, thawed
1 12-ounce package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese
Heat oil in a large, deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook according to package directions or until al dente; drain. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese. Makes 6 servings.
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Pantry Pointers
One 10-ounce package of frozen corn yields about 1-3/4 cups.
To easily thaw frozen corn, microwave for about half the microwave cooking time listed on the package.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 21, 2005
Turn English muffins into a quick evening meal
English muffins make terrific mini-pizzas when time is short, but that’s not the only dinner they’ll make. Try using English muffins in place of sandwich rolls and hamburger buns, or use them to make a hot sandwich that’s filling enough for dinner.
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Cheesy Tuna Melts
1 6-ounce can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
4 English muffins, split
8 slices ripe tomato
8 slices Cheddar or American cheese
Toast English muffins. Preheat oven to broil. In a bowl, mix together tuna, celery, and mayonnaise. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese. Broil until cheese is melted, about 3 to 5 minutes. Makes 4 servings.
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Microwave Huevos Rancheros Sandwich
1/2 cup drained canned black beans
4 English muffins, split
1/2 cup shredded cheddar cheese, divided
2 teaspoons butter or margarine, divided
4 eggs
1/4 cup prepared medium salsa, divided
4 lettuce leaves, optional
Place the beans in small bowl and mash with fork. Spread beans on bottom half of each English muffin with spoon. Sprinkle 2 teaspoons cheese on top of bean layer. Cover and set aside. Lightly coat 4 microwave-safe custard cups with nonstick cooking spray. Break one egg into each cup and pierce yolks with a toothpick. Cover with plastic wrap and microwave on medium (50%) power, 4 to 5 minutes, rotating cups half way through. Let stand covered to complete cooking. Carefully remove eggs from custard cups. Place egg on top of the bean/cheese layers; top with additional 2 teaspoons cheese, then salsa and remaining cheese. Place top half of English muffin on sandwich. Microwave on high power 15 to 30 seconds to melt cheese and heat sandwich. Add lettuce if desired. Serve immediately. Makes 4 servings. Adapted from Bays English Muffins at http://www.bays.com.
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Pantry Pointers
To make English muffin recipes healthier, start with whole-grain muffins.
If you have extra English muffins, split them in half and then store in the freezer. For breakfast, you can remove the number of halves needed and put them directly into the toaster or toaster oven without thawing first.
While slicing English muffins with a knife is easy, it isn’t the best way to prepare them. By splitting them with a fork, they will have a crunchy texture and lots of nooks and crannies for holding butter and jam.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 14, 2005
Wake up the family with cinnamon
Few things smell as good in the morning as cinnamon, but don’t limit this spice to cinnamon rolls and coffee cake. Serve cinnamon coffee and biscuits together for a delicious theme breakfast or separately to incorporate cinnamon into a variety of menus. Either way, the aroma that fills the house should be enough to get even the sleepiest heads out of bed.
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Cinnamon-Sugar Coffee
2/3 cup ground coffee
1 teaspoon ground cinnamon
3 tablespoons granulated sugar or firmly packed brown sugar
6 cups cold water
Milk and additional sugar, optional
Place coffee and cinnamon in filter in brew basket of coffee maker. Place sugar in bottom of carafe of coffee maker. Fill coffee maker with water; brew. When brewing is complete, remove carafe and carefully stir coffee mixture with wooden spoon until well mixed. Serve immediately. Add milk and additional sugar to individual servings if desired. Makes 7 servings.
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For an extra special treat, substitute homemade buttermilk biscuits for the canned biscuits.
Jelly and Spice Biscuits
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 12-ounce tube refrigerated buttermilk biscuits, separated into 10 biscuits, uncooked
1/4 cup butter or margarine, melted
1/4 cup strawberry preserves
Preheat oven to 375 degrees. In a small bowl, combine the sugar and cinnamon. Dip top and sides of each biscuit in butter, then in cinnamon mixture. Place on an ungreased baking sheet. With the end a wooden spoon handle, make a deep indentation in the center of each biscuit. Divide preserves evenly between biscuits, placing about 1 teaspoon in each indentation. Bake until golden brown, about 15 to 18 minutes. Because preserves will be hot, allow biscuits to cool for 15 minutes before serving. Makes 10 biscuits.
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This topping is perfect for pancakes, French toast and waffles.
Cinnamon Syrup
1/2 cup butter or margarine
1/4 cup maple pancake syrup
3/4 teaspoon ground cinnamon
In a saucepan over low heat, heat butter, syrup and cinnamon until butter is melted. Stir until smooth. Serve warm. Makes about 3/4 cup.
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Pantry Pointers
Purchase cinnamon in small quantities as it loses its flavor over time. When stored in a cool, dry place in an airtight container, ground cinnamon usually keeps about six months. But since cinnamon loses its aroma as it loses its flavor, give your cinnamon a good sniff before using it.
Make your own cinnamon-sugar for toast by mixing 2 to 3 teaspoons of ground cinnamon with 1/4 cup granulated sugar.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 07, 2005
Celebrate Valentine’s Day with champagne and kisses
An evening out is a nice way to spend Valentine’s Day, but it might not be quiet or intimate. Staying in and creating something in the kitchen turns Valentine’s Day into a romantic evening—especially if you and your Valentine make the meal together.
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For best results, use a good quality champagne. A 750-ml bottle provides enough champagne for this recipe and a couple of glasses to drink with dinner.
Champagne Shrimp and Pasta
8 ounces uncooked bow tie pasta
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1-1/2 cups champagne
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons minced onion
2 plum tomatoes, diced
3/4 cup heavy cream
Black pepper to taste
3 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Remove mushrooms from pan, and set aside. Add shrimp, champagne, and salt; cook until liquid begins to boil, then remove shrimp from skillet. Add garlic, onion and tomatoes to champagne mixture; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in cream; cook until slightly thickened, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. To serve, spoon shrimp with sauce over pasta, and top with parsley and Parmesan cheese. Makes 4 servings.
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Double Chocolate Kiss Cookies
1-1/4 cups butter or margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
54 milk chocolate candy kisses, unwrapped
1/3 cup granulated sugar for rolling
Preheat oven to 350 degrees. In large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Sift together flour, cocoa, baking soda, and salt; add to creamed mixture. Roll dough into 1-inch balls then roll in sugar. Place cookies on ungreased cookie sheet and bake for 8 to 10 minutes. Remove from oven and place chocolate kiss in the center of each cookie while still hot. Makes 54 cookies.
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Pantry Pointers
When it comes to Valentine’s Day dinner, don’t feel limited to the dining room table. Try setting up a small table near a window with a view, in front of a fireplace, or in a cozy corner. If setting up a table isn’t possible, try serving champagne in a romantic spot before dinner.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Wednesday, February 02, 2005
Practical Pantry contributions
We’d love to hear from internet readers of our weekly column! This weblog has been the place to find The Practical Pantry for several months now and many of you may not realize that you are welcome to leave your own recipe contributions, comments on a column, cooking tips, or whatever moves you about our site.
But please become a member of our site first so you can use the “Contributions” link below to access the comment editor. It’s easy to join! Just click on “Register” under “Members” on the right side.
Due to a rapid increase in comment spam in the Practical Pantry, we have had to take this step of requiring membership in order to post contributions. Thanks for participating!
Monday, January 31, 2005
A special football game deserves a special dip
Football fans everywhere know that the Super Bowl is not the time to be sitting down to a big meal. It’s for finger foods that can be eaten without ever taking your eyes off the game. And since the easiest party foods are those that don’t require silverware, dips are an excellent menu choice. Instead of the standard onion dips and salsa, try something different for the biggest game of the year.
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Serve this dip, also known as “Cowboy Caviar,” with tortilla chips. For a spicier version, substitute jalapeno peppers for the green chilies.
Spicy Bean Salsa
1 15-ounce can black-eyed peas
1 15-ounce can black beans, rinsed and drained
1 15-ounce can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 4-ounce can diced green chilies, undrained
1 14.5-ounce can diced tomatoes, drained
1 cup Italian-style salad dressing
1/4 teaspoon garlic salt
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, green chilies and tomatoes. Add Italian-style salad dressing and garlic salt; mix well. Cover and refrigerate overnight. Makes 12 servings.
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Serve this dip with tortilla chips, crackers or cocktail bread.
Creamy Artichoke and Spinach Dip
1 tablespoon butter or margarine
1 tablespoon minced onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon salt
2 tablespoons Parmesan cheese
1/4 cup sour cream
1/2 16-ounce package frozen cut leaf spinach, thawed and well drained
1 14-ounce can artichoke hearts, drained and coarsely chopped
1/4 cup shredded mozzarella, cheddar or Monterey jack cheese
In a large saucepan over medium heat, sauté onion and garlic in butter until golden, about 3 minutes. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in milk; cook until mixture thickens and just starts to boil, about 2 minutes. Remove from heat.
Add lemon juice, hot sauce, salt and Parmesan cheese; mix well. Allow mixture to cool for 5 minutes. Add sour cream; mix well. Fold in spinach and artichoke hearts. Place in microwave-safe serving bowl and top with cheese. Heat in microwave oven until dip is bubbly and cheese melts, about 2 to 4 minutes. Makes 12 servings.
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Pantry Pointers
If you want to serve warm foods, keep them warm in a slow cooker.
Whenever possible, keep food on a table close enough to the action so that guests can see the television while filling their plates.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 24, 2005
Create inexpensive meals to trim your food budget
The holidays may be over, but for some the holiday-related bills have just started to arrive. When the balance due is a little higher than expected, it may be time to make a few budget alterations. With recipes that create meals for well under a dollar a serving, it’s easy to reduce the grocery budget without depriving your family of a good meal.
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This recipe works for dinner as well as breakfast.
Drop Biscuits and Gravy
Biscuits:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted
Gravy:
1/2 pound bulk pork sausage
1 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 450 degrees; lightly grease a baking sheet. In a bowl, combine flour, baking powder and salt. In a separate bowl, combine milk and butter; stir into dry ingredients until just blended. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake until golden brown, about 10 to 12 minutes. Meanwhile, in a saucepan over medium heat, cook the sausage until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. Makes 4 servings.
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Tomato Spinach Spirals
1 8-ounce package spiral pasta
1 10-ounce package frozen creamed spinach
1 15-ounce can diced tomatoes, undrained
6 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
Cook pasta according to package directions. Meanwhile, prepare spinach according to package directions. Drain pasta; place in serving bowl. Add the spinach, tomatoes, 4 tablespoons of cheese and salt; toss. Sprinkle with remaining cheese. Makes 6 servings. Per serving: 241 calories, 7 grams fat, 35 grams carbohydrates and 3 grams fiber.
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Pantry Pointers
A slow cooker is an excellent tool for turning tough—and inexpensive—cuts of meat into tender meals.
Some markets mark down the price of their meat a day or two before the expiration date. This meat is a good deal if you cook it or freeze it immediately.
Buying cookbooks at garage sales, thrift stores and clearance sales is a great way to get more recipes without spending a lot of money.
Sit down once a week with the supermarket flyers and plan out your meals for the week. This allows you to take advantage of coupons and sales. Don’t forget lunch items as brown bagging is a lot cheaper than eating out.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Friday, January 21, 2005
Super Bowl recipes from The Practical Pantry
2004:
For this year’s Super Bowl party, just wing it
Zesty Chicken Wings
Before basting wings with the sauce, set some sauce aside for dipping if desired.
1/2 cup corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
16 whole chicken wings (about 3 pounds)
Preheat oven to 364 degrees. Grease a 15x10-inch pan. In a saucepan, combine corn syrup, ketchup, vinegar, Worcestershire sauce, mustard, onion, garlic and chili powder. Bring to a boil over medium-high heat. Reduce heat to low; simmer uncovered until thickened, about 15 to 20 min-utes. Meanwhile, cut chicken wings at the joints; discard wing tips or save for another use. Bake for 30 minutes, turning once. Brush with thickened sauce. Bake until chicken juices run clear, about 20 to 25 minutes. Makes 10 to 12 servings.
Broiled Sesame Wings
To toast sesame seeds, place them on an ungreased cookie sheet and bake at 350 degrees for 10 to 15 minutes, shaking to toss occasionally.
1/2 cup honey
2/3 cup prepared mustard
1 tablespoon lemon juice
1 teaspoon curry powder
3 cloves garlic, minced
Black pepper to taste
2 pounds chicken wings
1/2 cup sesame seeds, toasted
Combine honey, mustard , lemon juice, curry powder, garlic, and pepper in a resealable plastic bag. Add chicken wings and marinate at least 1 hour in refrigera-tor. Remove wings from mari-nade. Broil until chicken juices run clear, about 5 to 10 minutes on each side. Baste with marinade every few minutes. Remove from oven, and sprinkle liberally with the sesame seeds. Makes 6 serv-ings.
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2003:
Serve up Cal-Mex at your Super Bowl party
Celery is not a common ingredient in most salsas, but it really gives this salsa an extra crunch. If you prefer salsa with more spice, increase the seasonings and chilies used. For a quicker salsa, chop the ingredients in a food processor.
Cal-Mex Salsa
1 15- to 16-ounce can stewed tomatoes, undrained and chopped
1/4 red onion, finely chopped
1/2 small green pepper, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
4 tablespoons canned diced green chilies (1/2 4-ounce can)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon salt
2 green onions, thinly sliced, optional
Combine all ingredients in a bowl. Refrigerate until ready to serve, at least 1 hour. Before serving, garnish with sliced green onion if desired. Makes about 3 cups.
Baja Fish Tacos
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 1.25-ounce package taco seasoning, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
12 taco shells, warmed
Shredded cabbage, diced tomatoes, taco sauce and lime juice, optional
In a small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix. Set aside.
In a medium bowl, combine cod, vegetable oil, lemon juice and remaining taco seasoning mix. Pour into large skillet over medium-high heat. Cook, stirring constantly, until fish flakes easily when tested with a fork, about 4 to 5 minutes.
Fill taco shells with fish mixture. Top with sour cream mixture. Serve with shredded cabbage, diced tomatoes, taco sauce and lime juice if desired. Makes 6 servings.
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2002:
Bring a taste of New Orleans to the Super Bowl
Crab Dip
2 tablespoons butter or margarine
1 large onion, finely chopped
1 cup chopped celery
1 10.75-ounce can cream of celery soup, undiluted
1 16-ounce package imitation crabmeat, thawed and flaked
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon hot pepper sauce, or to taste
In a saucepan over medium heat, melt butter. Add onions and celery and sauté until vegetables soften, about 5 minutes. Add remaining ingredients and cook until heated through. Serve warm with assorted crackers.
Easy Jambalaya
2 tablespoons vegetable oil
1-1/2 pounds sausage or kielbasa, cut into 1/4-inch slices
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
5 cups chicken stock
4 cups uncooked long-grain white rice
1/2 teaspoon paprika
Heat oil in an 8-quart oven-safe Dutch oven or stockpot over medium-high heat. Add sausage and chicken and cook until browned, about 5 minutes. Remove meat from pan. Drain fat from the pan, leaving about 1 tablespoon in the pan for cooking vegetables.
Add onions, celery, green peppers, garlic, and peppers. Cook and stir until vegetables begin to brown, about 5 to 8 minutes. Place the meat back in the pot along with the stock, rice, and paprika. Bring mixture to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed and rice is tender, about 30 minutes. Stir every 10 minutes during cooking to evenly distribute the rice. Makes 10 to 12 servings.
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2001:
Turn your Super Bowl into a “Souper Bowl”
Nacho Salsa Dip
1 11-ounce can condensed nacho cheese soup, undiluted
1/3 cup salsa
1 bag (about 10 ounces) tortilla chips
In 1.5-quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often. Serve as a dip with tortilla chips. If desired, garnish with sliced pitted ripe olives, tomato, and green onions. Makes 1-1/2 cups dip.
Chicken and Broccoli Potato Topper
1 10.75-ounce can condensed cream of broccoli or cream of chicken soup, undiluted
1 3-ounce package cream cheese, cut up
1 cup cooked chicken, cubed
1-1/2 cups frozen broccoli cuts
2 tablespoons milk
1 teaspoon dried basil leaves, crushed
1 teaspoon lemon juice
4 hot baked potatoes, split
In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk,
basil, and lemon juice. Heat through, stirring occasionally. Spoon over potatoes. Makes about 2-1/2 cups.
This recipe can also be cooking in the microwave by combining the ingredients in a 2-quart microwave-safe casserole. Cover, then microwave on High for 8 minutes, stirring halfway through heating. Spoon over potatoes.
Souper Meat Loaf
1 10.75-ounce condensed tomato soup, undiluted
2 pounds ground beef
1 pouch dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs, and egg. Shape firmly into 8x4-inch loaf in baking pan. Bake at 350 degrees for 1-1/4 hours or until done. Mix 2 tablespoons drippings, remaining tomato soup, and water in saucepan. Heat through. Serve with meat loaf. Serves 8.
The Practical Pantry ©2001-2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 17, 2005
Chase away the chills with chicken and dumplings
Few things are better suited for a cold winter night than stew, and few stews are as satisfying as chicken and dumplings. The following recipes are healthy to warm you up without packing on the pounds. And since they start with canned cream soup and boneless chicken, they are as simple as they are tasty.
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The vegetables in this dish turn a hearty stew into a complete meal.
Hearty Chicken and Dumplings
2 10.75-ounce cans condensed cream of chicken soup, undiluted
3 cups water
1 cup chopped celery
2 medium onions, quartered
1/4 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 medium carrots, sliced
1 10-ounce package frozen green peas
4 potatoes, peeled and quartered
3 cups baking mix, such as Bisquick
1-1/3 cups milk
In large, combine soup, water, chicken, celery, onion, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas; cook 5 minutes longer.
In a medium bowl, mix baking mix and milk until a soft dough forms. Drop dough by tablespoonfuls onto boiling stew. Cover; simmer for 10 minutes. Uncover; simmer an additional 10 minutes. Makes 6 servings.
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In this soup, tortillas provide the flavor of dumplings without the work.
Chicken and Dumplings
4 4-ounce chicken breasts, skinless and boneless
6 cups water
1 13.5-ounce package flour tortillas
1 10.75-ounce can cream of chicken soup, undiluted
1/2 cup water
Cover the chicken with the 6 cups of water and boil until tender. Remove the chicken from the broth and cut it into bite-sized pieces. Set aside. Cut the tortillas into approximately 2-inch square pieces. Bring the chicken broth to a boil and drop in the tortilla pieces, one at a time, stirring frequently to keep the tortillas from sticking together. In a small bowl, combine the cream of chicken soup with the 1/2 cup of water. Add to the pot along with the chicken pieces; stir. Cook until heated through. Makes 6 servings.
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Pantry Pointers
For lighter and tender dumplings, do not over mix biscuit dough. When forming dumplings, handle dough as little as possible.
Cooking fresh chicken for chicken and dumplings provides flavor to the stew. If you substitute leftover cooked chicken, consider adding a teaspoon or two of instant chicken bouillon to flavor the water used in the recipe.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 10, 2005
Baked or stir-fried, chow mein is a flavorful meal
You don’t need to make a trip to a Chinese restaurant in order to have chow mein for dinner. Although these recipes are far from authentic, they are created with ingredients that are easy to find and offer flavors to please most palates.
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To reduce the fat of the meat, drain and rinse under cold water before combining with remaining ingredients.
Baked Chow Mein
8 ounces 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 and noodles if desired. Makes 6 servings. Per serving, made with lean ground beef: 285 calories, 4 grams fat, 35 grams carbohydrates and 3 grams fiber.
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Pork Chow Mein
1 pound boneless pork loin
2 cloves garlic, minced
4 tablespoons soy sauce, divided
1 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onions
1 cup coarsely chopped cabbage
1 cup coarsely chopped fresh spinach
Hot cooked rice or noodles, optional
Cut pork into thin strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2 to 4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry until crisp-tender, about 3 minutes. Add onion, cabbage and spinach; stir-fry an additional 3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3 to 5 minutes. Serve over rice or noodles if desired. Makes 6 servings. Per serving, without rice: 136 calories, 5 grams fat, 10 grams carbohydrates and 2 grams fiber.
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Pantry Pointers
Chow mein usually is served over noodles. Substitutes cooked spaghetti or vermicelli for the crisp, fried noodles to cut back on fat.
Light soy sauce has a more delicate flavor than dark soy sauce, which usually is used for cooking. Store soy sauce at room temperature or in the refrigerator for up to a year.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com