Monday, September 20, 2004
Flatten your meat for a faster cooking dinner
When time is short and hunger is long, it can seem like any type of meat takes forever to cook. But if you pound the meat first, it will cook faster and more evenly. This step also helps tenderize the meat. Just remember to not taking the term “pounding” too literally. For best results, push the meat outward to flatten it rather than pound it.
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Serve scaloppine with rice or pasta and a vegetable.
Pork Scaloppine
1 pound pork tenderloin
1 teaspoon butter or margarine
1 teaspoon olive oil
1/2 cup all-purpose flour
Salt and pepper to taste
Cut tenderloin crosswise into eight equal pieces. Place each tenderloin piece between two pieces of plastic wrap. Using heel of hand, gently press tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with flour, shake off excess.
Heat butter and oil in a nonstick skillet over high heat. Add pork and cook until brown, about 2 minutes on each side. Remove pork to serving platter, season with salt and pepper and serve immediately. Makes 4 servings. Recipe adapted from the National Pork Board at http://www.otherwhitemeat.com.
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Orange-Glazed Turkey Cutlets
1 pound turkey breast cutlets or slices
Salt and pepper to taste
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1/3 cup orange marmalade
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon powdered ginger
Place each cutlet or slice between two pieces of plastic wrap. Gently pound meat to an even thickness. Lightly sprinkle one side of cutlets with salt, pepper and 1/4 teaspoon ground cinnamon. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until no longer pink in center, about 1 to 2 minutes per side. Remove turkey to platter and keep warm.
In a small saucepan over medium heat, combine marmalade, remaining cinnamon, nutmeg and ginger; cook until mixture is heated throughout, about 1 to 2 minutes. Return turkey cutlets to pan and heat. To serve, spoon marmalade sauce over cutlets. Makes 4 servings. Recipe adapted from The National Turkey Federation at http://www.eatturkey.com.
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Pantry Pointers
When using a meat pounder, you’ll get more tender meat if you use the flat side rather than the dimpled side. If you are using plastic wrap to save on cleanup time, the flat side won’t tear at the wrap.
In a pinch, use a sturdy coffee mug or the bottom of a small saucepan to gently pound meat.
The Practical Pantry © 2004 Tammy P. Olson
Monday, September 06, 2004
These tasty treats don't require baking
For after-school snacks and bake sales, no-bake cookies are an excellent choice. Not only are they delicious, they often are easy enough for children to help make. They will learn math skills as they measure ingredients and feel pride in the treat they helped create.
When cooking with kids, establish some basic rules of safety for everyone to follow. For example, they shouldn’t run around while hot or sharp items are present. And children are never too young to get used to washing their hands before and after handling food.
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Crispy Pretzel Bars
1 cup granulated sugar
1 cup light corn syrup
1/2 cup creamy peanut butter
5 cups crisp rice cereal, such as Rice Krispies
2 cups pretzel sticks
1 cup plain candy-coated chocolates, such as M&M’s
In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high until sugar dissolves, about 3 minutes. Add peanut butter and stir until blended. Add the cereal, pretzels and candy; stir until coated. Press into a 15x10-inch pan coated with nonstick cooking spray. Cool; cut into bars. Makes about 5 dozen bars.
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Sweet Cereal Bars
8 cups toasted rice cereal, such as Special K
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
Frosting:
1 cup semisweet chocolate chips
1 cup butterscotch chips
Pour cereal in a large bowl; set aside. In a saucepan over medium heat, combine corn syrup and sugar. Bring to a boil; remove from heat. Add peanut butter and vanilla; blend well. Pour mixture over cereal and mix well. Press into a 13x9-inch pan coated with nonstick cooking spray and allow to cool. For frosting, melt chips together and spread over bars. Let cool; cut and serve. Makes about 3 dozen bars.
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Pantry Pointers
If you have extra cookies in the house that are too big of a temptation, consider giving some of the cookies away. Friends, coworkers and senior citizens often appreciate a homemade treat, especially when created by young but ambitious children.
Melting chocolate chips in the microwave is easy, but there is a technique. Begin by putting the chips into a microwave-safe bowl. Microwave at 50% power for 30 seconds at a time, stirring each time the microwave stops. Chips hold their shape even when they are melting, and the stirring allows the heat to be evenly distributed. Otherwise, they could become dry or even burnt.
The Practical Pantry © 2004 Tammy P. Olson
Monday, August 30, 2004
This Labor Day, grill your side dishes
Firing up the grill is a great way to enjoy summer’s last fling. Choosing a main dish such as burgers or chicken makes the meal easier, but if someone is left inside cooking side dishes they may miss out on the fun. Instead, try making some side dishes on the grill that are something deliciously different.
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Grilled Lemon Garlic Mushrooms
1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil or vegetable oil
3 cloves garlic, minced
1/8 teaspoon pepper
1 pound large fresh mushrooms
In a small bowl, combine lemon juice, parsley, oil, garlic and pepper; set aside. Grill mushrooms, covered, over medium-high heat for 5 minutes. Brush generously with lemon mixture. Turn mushrooms; grill until tender, about 5 to 8 minutes longer. Brush with remaining lemon mixture before serving. Makes 4 servings.
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Grilled Potatoes and Onions
4 medium baking potatoes
1 small onion, sliced
Salt and pepper to taste
3/4 cup zesty Italian salad dressing
Cut each potato into 5 slices. Place onion between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12-inches square).
Pour 3 tablespoons of salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, until potatoes are tender, about 50 to 60 minutes. Makes 4 servings.
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Grilled Cabbage
1 small head cabbage
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4 teaspoons butter
Cut the cabbage into 4 wedges and remove the core. Place the wedges on a piece of aluminum foil large enough to wrap the cabbage. Sprinkle with garlic powder, salt and pepper; top each wedge with 1 teaspoon of butter. Seal cabbage in the foil. Grill, covered, over medium heat until tender, about 30 to 40 minutes. Makes 4 servings.
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Pantry Pointers
To get the best flavor from grilled vegetables, rub the vegetables with olive oil or vegetable oil or toss them with a light marinade prior to grilling.
Large vegetables cut into bite-size pieces cook well on skewers. Vegetable baskets--hinged wire baskets designed for the grill--are excellent for cooking small vegetables that might otherwise fall off skewers. Instead of turning skewers, you simply invert the basket.
For an easy grilled dessert, peel and core large apples and cut them into quarters. Brush with melted butter and grill over indirect heat until softened, about 40 to 50 minutes. Serve warm with vanilla ice cream.
Monday, August 23, 2004
Take your French toast and stuff it
Before vacations from school and work come to an end and life is once again hectic, get the family together and relax with a special breakfast like French toast stuffed with fruit and cream cheese. Special doesn’t have to be decadent, however, when the ingredients help cut back on fat without sacrificing flavor. To make the morning leisurely as well as memorable, choose recipes like the ones below where some of the work is done night before.
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Low-Fat Strawberry French Toast
1/2 cup strawberries, chopped
5 ounces brick-form nonfat cream cheese, softened
1 16-ounce loaf French bread, sliced 3/4-inch thick
1 cup liquid egg substitute
6 egg whites
3/4 cup evaporated skim milk
1 teaspoon vanilla extract
Strawberry sauce (recipe below) and maple syrup, optional
In a small bowl, combine strawberries and cream cheese. Spread thickly on one half of the bread slices and top with the other slices to form strawberry sandwiches. In a 13x9-inch baking pan, combine egg substitute, egg whites, evaporated milk and vanilla. Place sandwiches in the pan, turning to allow egg mixture to soak into both sides. Cover with plastic wrap and refrigerate for 8 hours or overnight.
When ready to cook, preheat oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Transfer the sandwiches to prepared pan and bake until golden brown, about 25 minutes. Serve with strawberry sauce and maple syrup, if desired. Makes 8 servings.
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If you don’t have frozen orange juice extract on hand, substitute 1 to 2 teaspoons of orange extract or 2 tablespoons orange juice mixed with 1/2 teaspoon orange extract.
Strawberry Sauce
1 quart hulled strawberries
1/3 cup granulated sugar
2 tablespoons water
2 tablespoons frozen orange juice concentrate
In a medium saucepan over medium heat, combine strawberries, sugar, water and orange juice concentrate. Simmer, stirring constantly, for 5 minutes. Remove from heat and cool. Makes 8 servings.
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Pineapple Orange Drink
6 cups orange juice
2 8-ounce cans crushed unsweetened pineapple, undrained
16 ice cubes
Place half of the orange juice, pineapple and ice cubes in a blender; cover and process until smooth. Repeat with remaining ingredients. Serve immediately. Makes 8 servings.
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Pantry Pointers
Maple syrup is best served at room temperature or warm. To easily warm syrup, place it in a microwave-safe container. For every 1/2 cup of syrup, heat on high power from 30 to 60 seconds. Because microwave ovens and the starting temperature of the syrup vary, always start with the lowest amount of heating time.
The Practical Pantry ©2004 Tammy P. Olson
Monday, August 09, 2004
Slow-cooked meals leave more time for summer fun
A string of busy summer days can leave you with a dinner dilemma. Quick sandwiches and grilled meats can become tiresome, but the thought of preparing a casserole in a hot kitchen often doesn’t sound any better. When you want something hearty without heating the whole house, break out your slow cooker. With it you can cook a complete meal without missing any summer fun.
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Slow-Cooked Steak and Potatoes
4 large potatoes, peeled and cut into 1/2-inch cubes
1-1/2 pounds boneless beef round steak
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/2 cup water
1 1-ounce envelope dry onion soup mix
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Place the potatoes in slow cooker. Cut beef into 4 pieces; place over potatoes. In a bowl, combine the mushroom soup, water, soup mix, garlic powder and pepper; pour over beef. Cover and cook until meat and potatoes are tender, about 6 to 7 hours on low. Makes 4 servings.
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To turn the juices into gravy, remove the chicken and vegetables and add 2 to 4 tablespoons mashed potato flakes. Cook until thickened, about 30 minutes longer.
Slow-Cooked Chicken and Potatoes
6 medium red potatoes, cubed
4 medium carrots, chopped
4 boneless skinless chicken breast halves
1 10.75-ounce can condensed cream of chicken soup, undiluted
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic powder
Place potatoes and carrots in slow cooker; top with chicken. In a bowl, combine chicken soup, mushroom soup and garlic powder; pour over chicken. Cover and cook until chicken and potatoes are tender, about 6 to 7 hours on low. Makes 4 servings.
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Pantry Pointers
Root vegetables such as potatoes and carrots cook slower than meat in a slow cooker. For even cooking, place them on the bottom and the meat on top. Tender vegetables such a peas and greens should be added during the last 15 to 60 minutes of cooking.
When recipes call for browning meats before adding to the slow cooker, it usually is because the slow cooker won’t brown them. For casual meals where the final color of the meat doesn’t matter, you can skip this step.
Lifting the lid of the slow cooker allows you to peek at your meal in progress, but it also interrupts the cooking process. Because heat escapes, for every unnecessary peek you have to add 20 minutes to the cooking time.
The Practical Pantry ©2004 Tammy P. Olson
Monday, August 02, 2004
Turn fresh tomatoes into a refreshing cold soup
We all know that a hot soup is perfect for taking the chill out of a cold winter day. But not as many of us realize that a cold soup can put just the right amount of chill into a hot summer day. When you can’t bear the thought of standing over a stove when the thermometer is on the rise, chop up some fresh vegetables and turn them into a tasty and refreshing summer soup such as gazpacho.
Gazpacho, sometimes called a liquid salad, has many varieties but recipes starting with a base of fresh tomatoes are the most popular. But since even the best versions are only as good as the ingredients, be sure to use fresh, juicy, ripe tomatoes.
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To add more kick to this cold summer soup, add hot sauce to taste when you add the water and garnish with fresh chopped cilantro.
Gazpacho
3 large ripe tomatoes, quartered (about 1-1/2 pounds)
2 cups chopped cucumber
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup water
1-1/2 cups croutons, optional
In a food processor, combine tomatoes, cucumber, onion, green pepper, vinegar, oil, salt, pepper and garlic. Pulse processor to achieve desired consistency, about 4 to 5 times. Pour mixture into a bowl; stir in water. Cover and chill at least 1 hour before serving. Top with croutons if desired. Makes 6 1-cup servings.
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These croutons also are excellent on salads.
Garlic Croutons
4 tablespoons butter or margarine, melted
1 clove garlic, minced
3 3/4-inch thick slices French bread, cubed
Preheat oven to 350 degrees. In a large bowl, combine butter and garlic. Add bread cubes and toss to coat. Spread on a baking sheet. Bake until bread cubes are crisp and dry, about 10 to 15 minutes. Cool before serving. Makes 6 servings, about 1-1/2 cups.
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Pantry Pointers
Gazpacho usually is served chilled but not ice cold. If you prefer room temperature gazpacho, take gazpacho out of the refrigerator an hour before serving.
Serving garnishes with gazpacho allows everyone to customize the soup to their preferences. Popular garnishes include chopped cucumber, minced onion, chopped tomato, chopped hard-cooked egg, sliced black olives, chives, cilantro, croutons and sour cream.
To turn gazpacho into a hearty meal, add cooked shrimp or diced cooked chicken and serve with fresh bread.
The Practical Pantry ©2004 Tammy P. Olson