Monday, October 08, 2007
Put squash on the side
Winter squash brings up images of Thanksgiving and hearty winter meals to many of us. But these tasty and healthy vegetables are versatile enough to deserve a place on the table more often. With just a little seasoning, your squash will add variety and color to your cool-weather meals, as well as iron, riboflavin, and vitamins A and C to your diet.
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Lemon-Maple Butternut Squash
1 butternut squash, halved lengthwise and seeded
1/4 cup water
1/4 cup maple syrup
1 tablespoon butter or margarine, melted
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
Preheat oven to 350 degrees. Place squash cut side down in an ungreased 13x2-inch baking dish. Add water. Cover and bake until tender, about 50 to 60 minutes. Carefully scoop out the squash and place in a mixing bowl; add syrup, butter, lemon juice, and peel. Beat until smooth. Makes 4 servings.
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Whipped Squash
1 butternut squash (about 2-1/2 pounds), peeled, seeded, and cubed
3 cups water
3/4 teaspoon salt, optional, divided
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/8 teaspoon ground nutmeg
In a saucepan over medium heat, bring squash, water, and 1/2 teaspoon of salt to a boil. Reduce heat; cover and simmer for 20 minute or until the squash is tender. Drain; transfer to a mixing bowl. Add butter, brown sugar, nutmeg, and remaining salt; beat until smooth. Makes 6 servings.
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Butternut Squash Soup
2 tablespoons butter or margarine
1 small onion, chopped
1 rib celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 32-ounce container chicken stock
Salt and ground black pepper to taste
Melt the butter in a large pot over medium heat; cook onion, celery, carrot, potatoes, and squash in butter until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer until vegetables are tender, about 40 minutes.
Transfer the soup to a blender; blend until smooth. Return to pot; mix in any remaining stock to reach desired consistency. Season with salt and pepper. Makes 4 servings.
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Pantry Pointers
When selecting squash, look for those that have dull-colored skin, firm shells, and feel heavy for their size.
Removing the skin of a cooked squash is easier than removing the skin of an uncooked squash.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 01, 2007
Celebrate Oktoberfest with food
When Oktoberfest rolls around, most people think of the specialty beers that appear in stores—darker and stronger and perfect for cooler fall weather. But Oktoberfest is about more than just beverages. Celebrators often enjoy large quantities of food, from sausage and sauerkraut to more traditional German fare.
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German Leek and Potato Soup
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/8 teaspoon dried thyme
1 ham bone
1 cup heavy cream
Salt and pepper to taste
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme, and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, about 20 to 30 minutes.
Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt, and pepper, heat through and serve. Makes 8 servings.
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German Potato Salad
3 pounds potatoes, peeled and sliced
1/2 cup chopped onion
1/2 cup mayonnaise, regular or reduced fat
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons granulated sugar
2 tablespoons dried parsley
Salt and ground black pepper to taste
Bring a large pot of water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain; transfer to a large bowl. Add onions.
In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt, and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors. Makes 6 to 8 servings.
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Red Cabbage
3/4 cup water
1 small head red cabbage, finely shredded
3 apples, peeled, cored, and chopped
1/4 cup packed brown sugar
1 cup white vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons butter or margarine, divided
Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving. Makes 6 servings.
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Pantry Pointers
When it’s too cold to cook bratwurst on an outdoor grill, just move the cooking inside. For skillet cooking, add 1/2 cup water to a pan and place over medium heat. Add links; cover and heat for 10 minutes, turning once. Remove cover; cook an additional 10 minutes.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 24, 2007
Keep lunch out of the trash
When preparing lunches for kids, get them involved. Children tend to eat more of their lunches when they have a say in its preparation. Weekly menus also can help, as can asking kids in the evening what they might like to bring for lunch the next day. With a little planning, you can send your child to school with a lunch that won’t go uneaten.
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Ham Roulette
1 8-ounce package cream cheese, softened
4 dill pickles, chopped
2 tablespoons prepared mustard
3 tablespoons chopped fresh chives, optional
5 slices ham
In a small bowl, mix together the cream cheese, pickles, mustard, and chives. Spoon 1/5 of the mixture onto each ham slice, then roll ham slices up carefully. Wrap each roll in aluminum foil, and refrigerate for at least 2 hours. When you are ready to serve, unwrap the ham ‘roulettes’, and slice. Serve chilled. Makes 8 servings.
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With these sandwiches in the freezer, you’ll be prepared for last-minute lunches, Just put a frozen sandwich in a lunch bag in the morning and it will be thawed by lunch.
Hot Dog Sandwiches
6 hot dogs, minced
1/2 cup dill pickle relish
1/4 cup chili sauce
2 tablespoons prepared mustard
12 slices bread
In a small bowl, combine hot dogs, relish, chili sauce and mustard; mix well. Spread on six slices of bread; top with the remaining bread Freeze for up to 2 months. Remove from the freezer at least 4 hours before serving. Makes 6 servings.
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This sandwich filling will keep in the refrigerator for 4 to 5 days if stored in a covered container.
Bologna Salad Sandwiches
1-1/2 pounds bologna or ham, ground
1 to 1-1/4 cups mayonnaise
3/4 cup sweet pickle relish, well drained
3 tablespoons chopped onion
1 tablespoon Worcestershire sauce
30 slices bread
15 slices process American cheese
Lettuce leaves, optional
In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired. Makes 15 sandwiches.
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Pantry Pointers
Frozen juice boxes make great ice packs for school lunches because they help keep the food cold and, since they thaw by lunch, provide a cold drink for your child. Just make sure you wrap the food good to prevent sogginess as the box may sweat as it thaws.
To prevent bread from getting soggy, pack vegetables and condiments separately and then add to the sandwich just before eating.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 17, 2007
Get out of a cookie rut
Many of us have that one cookie recipe, the one we have made so often we don’t even need to look at the recipe anymore. It’s great to have such tried and true recipes, but every once in a while it’s fun to try something different.
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Peanut Butter Cup Cookies
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into balls and place each into ungreased mini-muffin pans. Bake for about 8 minutes. Remove from oven and immediately press a peanut butter cup into each ball. Cool and carefully remove from pan. Makes 40 servings.
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Chocolate Mint Cookies
3/4 cup butter
1-1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3 4.5-ounce packages chocolate covered thin mints
Preheat oven to 350 degrees. Grease cookie sheets; set aside. In a saucepan over medium heat, cook the sugar, butter, and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl; beat in the eggs, one at a time. Combine the flour, baking soda, and salt; stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Roll cookie dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. Makes 40 servings.
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Pantry Pointers
Instead of greasing a cookie sheet, line it with baking parchment paper. The cookies bake more evenly, and you won’t have to clean the cookie sheet between batches. (You should, however, allow the cookie sheet to cool between batches.)
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 03, 2007
Make dinner on the stovetop
When time is short, skillet meals save the day. These all-in-one meals cook up quickly, and cleanup often is a snap.
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Ground Beef Zucchini Skillet
1 pound ground beef
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 15.25-ounce can whole kernel corn, drained
1 14.5-ounce can diced tomatoes, undrained
1 medium zucchini, halved and sliced
1 4.5-ounce jar sliced mushrooms, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. Cover and simmer until heated through and zucchini is tender, about 10 to 15 minutes. Sprinkle with Parmesan cheese. Makes 6 servings.
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Kielbasa with Baked Beans
1/2 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons vegetable oil
1 pound smoked kielbasa, regular or reduced fat, cut into 1/8-inch slices
1 28-ounce can pork and beans
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
In a large skillet, sauté the onion in butter and oil until tender. Add sausage; cook for 2-3 minutes, or until browned, stirring occasionally; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until heated through, about 10 minutes. Makes 4 servings.
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Skillet Bayou Shrimp Rice
1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 tablespoon butter or margarine
1 cup water
1/2 cup cubed fully cooked ham
1/2 cup tomato sauce
1-1/2 teaspoons white wine vinegar
1/8 teaspoon pepper
3/4 cup uncooked instant rice
1/4 pound uncooked medium shrimp, peeled and deveined
In a skillet, sauté the onion, green pepper and garlic in butter until crisp-tender. Stir in the water, ham, tomato sauce, vinegar and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the rice; cover and cook for 5 minutes. Add the shrimp; cook until shrimp turn pink and rice is cooked, about 3 to 5 minutes. Makes 2 servings.
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Pantry Pointers
A 12-inch skillet is a good general size for meal preparation.
If food is stuck to or burnt on your skillet, put in a drop or two if dish detergent and enough water to cover the bottom of the skillet. Bring the water to a boil on top of stove and allow to cool for easier cleanup.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 27, 2007
Grill your corn for Labor Day
Firing up the grill is a great way to enjoy summer’s last fling. This year, try cooking some corn on the grill and serving something deliciously different.
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Grilled Corn on the Cob
6 ears corn in husks
6 tablespoons butter or margarine, softened
Salt and pepper to taste
Preheat an outdoor grill for high heat and lightly oil grate. Peel back cornhusks and remove silk. Place 1 tablespoon butter on each piece of corn; add salt and pepper to taste. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. Makes 6 servings.
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Zesty Grilled Corn
1/3 cup butter or margarine, cubed
2 tablespoons prepared mustard
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon lemon-pepper seasoning
6 ears sweet corn, husked
In a small saucepan, melt butter; add the mustard, horseradish, Worcestershire sauce, and lemon pepper. Place each ear of corn on a 13x12-inch piece of heavy-duty aluminum foil. Drizzle with butter mixture. Fold in edges of foil and seal, leaving space for expansion of steam.
Grill, uncovered, over medium heat until corn is tender, about 5 minutes on each side. Carefully unwrap foil. Makes 6 servings.
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Grilled Corn Pasta Salad
4 large ears sweet corn in husks
1-1/2 cups uncooked penne pasta
2 cups cherry tomatoes
1 medium zucchini, thinly sliced
1 2.25-ounce can sliced ripe olives, drained
1/3 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Carefully peel back cornhusks to within 1 inch of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat until tender, about 25 minutes, turning often. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.
When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Makes 8 servings.
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Pantry Pointers
When purchasing corn, look for husks with good green coloring. The silks should be pale and not dried, dark, or discolored.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 20, 2007
Whisk up some pancakes
Pancakes go by a variety of names, including griddle cakes, flap jacks, and hot cakes. No matter what name you use, these hot, golden brown treats are a wonderful tool for getting people to the table. And although pancakes are best known as breakfast food, they also make a quick and tasty dinner.
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Fluffy Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted
In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Makes 4 servings.
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Chocolate Chip Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup chocolate milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Sliced strawberries and bananas
In a bowl, combine flour, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown. Top with strawberries and bananas. Makes about 8 pancakes.
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Buttermilk Buckwheat Pancakes
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 egg
1 cup buttermilk
1 tablespoon butter or margarine, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Makes 4 servings.
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Pantry Pointers
When mixing pancake batter, use a whisk or a fork and stop when ingredients are moistened. Lumps will disappear during baking.
To make 1 cup of buttermilk substitute, put 1 tablespoon of lemon juice or vinegar in a measuring cup and add enough milk to make 1 cup.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 13, 2007
Grill your chicken breasts
As much as grillers love to cook burgers, sometimes dinner needs to be a little lighter. Chicken breasts have fewer calories and a lot less fat than red meat. But family members sometimes can complain that chicken is boring, especially if it’s prepared often. With the help of a marinade or a coating, chicken easily goes from bland to delicious.
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Easy Grilled Chicken
4 skinless, boneless chicken breast halves
1 cup fat free Italian-style dressing
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 zucchini, cut into thick slices
Lightly oil grill grate; preheat grill for medium heat. Place chicken breasts in large resealable bag. Add 3/4 cup Italian dressing and seal. Let marinate for 10 minutes. Meanwhile, put green pepper, red pepper, and zucchini into another resealable bag; add remaining dressing. Grill chicken and vegetables over indirect heat until chicken juices run clear and vegetables are tender, about 10 to 15 minutes, turning occasionally. Makes 4 servings.
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Grilled Lemon Chicken Breasts
4 skinless, boneless chicken breast halves
1/2 cup lemon juice
1/2 teaspoon onion powder
Ground black pepper to taste
Seasoning salt to taste
2 teaspoons dried parsley
Lightly oil grill grate; preheat for medium-high heat. Dip chicken in lemon juice; sprinkle with onion powder, ground black pepper, seasoning salt, and parsley. Discard any remaining lemon juice. Grill until juices run clear, about 10 to 15 minutes per side, turning occasionally. Makes 4 servings.
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Mexican Chicken Breasts
1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 envelope taco seasoning
8 4-ounce skinless, boneless chicken breast halves
Lightly oil grill grate; preheat grill for medium heat. In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. Grill, uncovered, until seared one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade. Makes 6 to 8 servings.
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Pantry Pointers
Vegetables such as peppers, onions, mushrooms, corn on the cob and summer squash cook well on the grill.
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.
For best results when grilling chicken, check for doneness with a meat thermometer. Chicken breasts are done when the thermometer registers 170 degrees.
When plain chicken is on the grill, prepare a sauce or salsa for topping it.
Monday, August 06, 2007
Bite into fresh sugar snap peas
Sugar snap peas are a versatile vegetable because they are good raw, stir-fried, steamed, or roasted. Since the pods are edible, they don’t require a lot of preparation. Just remember that some mature pods may need to be “stringed,” which means removing the membranous string that runs along the top of the pod.
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Flavorful Sugar Snap Peas
1 pound fresh sugar snap peas
1 tablespoon vegetable oil
1/2 cup finely chopped fully cooked ham
1 garlic clove, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, bring 1 inch of water and peas to a boil. Reduce heat; cover and simmer until crisp-tender, about 3 to 4 minutes.
Meanwhile, heat oil in a large skillet; add the ham, garlic and thyme. Cook and stir for 2 minutes. Drain peas; add to skillet and sauté for 2 minutes. Season with salt and pepper. Makes 8 servings.
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Roasted Sugar Snap Peas
1/2 pound fresh sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
Salt to taste
Preheat oven to 450 degrees. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and salt. Bake until tender but firm, about 6 to 8 minutes. Makes 4 servings.
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Shrimp and Sugar Snap Peas
1 16-ounce package uncooked linguini pasta
2 tablespoons olive oil
1/4 teaspoon dried chili flakes, or to taste
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 pound fresh sugar snap pea pods
2 large cloves garlic, minced
1-1/2 cups dry white wine
1 tablespoon butter or margarine
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil
Cook pasta according to package directions. Drain, reserving 1/4 cup liquid.
In a skillet, heat the olive oil and chili flakes over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
Pour the wine into the skillet; bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the skillet; stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve. Makes 6 servings.
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Pantry Pointers
When buying snap peas, choose bright green, flat, tender pods. Store in the crisper drawer of your refrigerator for up to three days.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 30, 2007
Take your avocados for a dip
Avocados often have a bad reputation as the fruit that’s high in fat. But the kind of fat in avocados is monounsaturated, the kind that is good for you. Avocados also contain lots of nutrients including antioxidants. This makes avocados an excellent fruit for snacking.
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Guacamole
2 ripe avocados
Juice of 1/2 lemon
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados in half. Remove the pits and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Makes about 2 cups.
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Quick and Easy Avocado Salsa
1 ripe avocado
1 cup salsa, mild or spicy
Mash avocado; mix with salsa. Serve with tortilla chips or baguette slices. Makes about 1-1/2 cups.
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Avocado Dip
2 avocados, peeled, pitted and diced
1 19-ounce can black beans, drained and rinsed
1 11-ounce can whole kernel corn, drained
1 medium onion, minced
3/4 cup salsa
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
2 tablespoons chili powder
Salt and pepper to taste
In a bowl, mix the avocados, black beans, corn, onion, salsa, cilantro, and lemon juice. Season with chili powder, salt, and pepper. Makes 12 servings.
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Taco Salad Dip
1 16-ounce can refried beans
2 avocados, peeled and pitted
1 teaspoon lemon juice
1 16-ounce container sour cream
1 1.25-ounce package taco seasoning mix
2 tomatoes, diced
1 2.25-ounce can sliced black olives, drained
1 bunch green onions, chopped
1 16-ounce package Cheddar cheese, shredded
In a 12x12-inch or larger dish, evenly spread the refried beans in a thin layer.
In a medium bowl, mix the avocado and lemon juice until almost smooth. A few avocado lumps are desirable. Spread the avocado mixture over the refried beans. In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. Top the dip with a layer of cheese. Makes 56 servings.
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Pantry Pointers
To remove the pit from an avocado, begin but cutting the avocado lengthwise around the pit. Pull the halves apart, and then carefully make another cut lengthwise on the half that has the pit. Expose the pit and then use a spoon to scoop it out.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 23, 2007
Spice up your sandwiches
Curry powder isn’t a spice on its own but rather a mixture of spices. The mix can be as simple as a few spices or as complex as 20 or more. This zesty blend is great for seasoning everything from marinades to meat, and it really can help to punch up a sandwich.
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Curry Chicken Salad
3 skinless, boneless chicken breast halves, cooked and chopped
3 celery ribs, chopped
1/2 cup mayonnaise, regular or low fat
2 teaspoons curry powder
6 sandwich rolls
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder. Serve on sandwich rolls. Makes 6 servings.
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Curried Tuna Melt
1 6-ounce can tuna, drained and flaked
1/4 cup thinly sliced celery
1/4 cup mayonnaise, regular or low fat
2 tablespoons thinly sliced green onions
2 tablespoons raisins
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon curry powder
2 English muffins, split and toasted
4 slices Cheddar cheese
Preheat oven to broil. In a small bowl, combine tuna, celery, mayonnaise, onions, raisins, lemon juice, salt, and curry powder. Spread about 1/4 cup on each muffin half; top with cheese. Broil 4 inches from the heat until cheese is melted, about 1 to 2 minutes. Makes 4 servings.
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Curried Beef Pita Pockets
1 pound ground beef
1 medium onion, chopped
1 garlic clove, halved
1 tablespoon curry powder
1/2 cup water
1 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium tomato, seeded and diced
1 medium zucchini, diced
4 pita pocket breads
In a skillet, brown ground beef with onion, garlic, and curry; drain and discard garlic. Stir in water, salt, sugar, and pepper. Cover and simmer 15 minutes. Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita; serve immediately. Makes 4 servings.
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Curried Egg Sandwiches
4 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise, regular or low fat
1 teaspoon curry powder
Salt and pepper to taste
8 slices bread
Mix mayonnaise and curry powder in a bowl. Gently stir in eggs; season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices. Makes 4 servings.
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Pantry Pointers
To make a mild curry powder, combine 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon mustard seed, and 1/4 teaspoon ground ginger in a blender or food processor. Process until the mixture resembles a fine powder. Store in an airtight container.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 16, 2007
Do more with grapes
Grapes are a popular snack, not just because of their flavor and texture but also because of their health benefits. For less than a hundred calories, a cup of grapes provides beneficial phytonutrients as well as manganese and other vitamins and minerals. But don’t limit this healthy fruit to stand-alone snacks because grapes are good in everything from salads to desserts. Just remember that the skin contains many of the fruit’s nutrients, so only peel them if the recipes specifies it.
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Chicken Veronique
12 to 16 ounces thin-sliced boneless, skinless chicken breasts
1 large lemon wedge
Ground pepper
1 tablespoon butter or margarine
1-1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth or bouillon
1/4 cup dry white wine
1 cup seedless green grapes, halved
Rub chicken breasts with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt butter. Add chicken breasts, a few at a time, so that the pieces do not touch. Sauté 4 minutes, turning once until chicken is lightly browned on both sides. Remove from skillet; keep warm.
In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grape mixture over chicken.
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Pasta and Walnut Fruit Salad
8 ounces uncooked medium shells pasta
1 cup plain yogurt, regular or nonfat
1 tablespoon honey
1/4 cup frozen orange juice concentrate, thawed
1 11-ounce can juice-packed mandarin oranges, drained
1 cup seedless red grapes, cut into halves
1 cup seedless green grapes, cut into halves
1 apple, cored and chopped
1/2 cup sliced celery
1/2 cup walnut halves
Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Makes 6 to 8 servings.
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Cream-Topped Grapes
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
3 cups seedless green grapes
3 cups seedless red grapes
In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping. Makes 8 servings.
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Pantry Pointers
When selecting grapes, look for firm, plump ones attached to stems that are not dry and brittle. Store grapes in the refrigerator in a covered container or plastic bag.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • Soups and Salads • (0) Contributions • Permalink
Monday, July 09, 2007
Make your salad a Cobb
There are many legends surrounding how the Cobb salad was invented, but one thing is certain—it was created at the Brown Derby restaurant in California. What began on their menu in the 1930s has come to be a familiar item on menus around the world.
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Cobb Salad
8 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado, peeled, pitted and diced
3 green onions, chopped
1 8-ounce bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with Ranch-style dressing and enjoy. Makes 6 servings.
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Authentic Cobb Salad
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2-1/2 cups
1/2 head romaine, about 2-1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup Cobb salad dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving mix the salad with the Cobb salad dressing. Makes 6 servings.
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Homemade Cobb Salad Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon granulated sugar
1 teaspoon freshly squeezed lemon juice
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 small clove garlic, finely minced
1/4 cup olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad. Makes 1-1/2 cups.
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Pantry Pointers
Never squeeze lettuce. Allow to drain in a colander or use a salad spinner.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 02, 2007
Beef up your burgers
What would summer be without burgers cooked on the grill? Burgers make a great meal any time because they are convenient, hearty, and appetizing to even the pickiest palette. If you’re getting a little bored with plain burgers, try one of these combinations.
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Chili Burgers
1 pound ground beef
1-1/2 teaspoons chili powder
1 15-ounce can chili with beans
4 hamburger buns, split and toasted
1/2 cup shredded cheddar cheese
1 2.8-ounce can french-fried onions
In a large bowl, combine beef and chili powder. Shape into 4 patties. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops. Makes 4 servings.
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Blue Cheese Burgers
1 pound lean ground beef
2 ounces blue cheese, crumbled
2 tablespoons minced fresh chives
1/8 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 hamburger buns
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into 4 patties.
Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Serve on buns. Makes 4 servings.
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Teriyaki Beef Burgers
1-1/2 pounds lean ground beef
1 8-ounce can water chestnuts, drained and chopped
1/2 cup reduced-sodium soy sauce
1/3 cup reduced-sodium beef broth
2 green onions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
6 lettuce leaves
6 hamburger buns, split
In a large bowl, combine the beef and water chestnuts. Shape into 6 patties. Place in a 13x9-inch dish.
In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side, basting occasionally with reserved marinade. Serve on lettuce-lined buns. Makes 6 servings.
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Pantry Pointers
The best way to test hamburgers for doneness is with a meat thermometer. Burgers should reach 160 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 25, 2007
Stir up a tasty meal
Stir-fries are healthy and light for days when a hearty meal seems like too much, and they cook fast so the time spent over a hot stove is limited.
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Chicken Stir-Fry
4 4-ounce boneless, skinless chicken breasts
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
2 cups broccoli florets
1 cup celery, sliced into 1/2-inch pieces
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth
Hot cooked rice
Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots, and onion until crisp-tender, about 5 minutes. Add chicken broth. Return chicken to pan; cook and stir until thickened and bubbly. Serve over rice. Makes 4 servings.
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Beef Stir-Fry
2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoons vegetable oil
Hot cooked rice
In a small bowl, combing the cornstarch, broth, soy sauce, and pepper until smooth; set aside. In a skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot, and ginger in oil until meat is no longer pink and vegetables are crisp-tender. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Makes 2 servings.
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Stir-Fry Sauce
1/2 cup cornstarch
1/4 cup packed brown sugar
1-1/2 tablespoons minced fresh ginger
4 large cloves garlic, minced
1/4 teaspoon red pepper flakes
2/3 cup soy sauce
1/3 cup rice vinegar
1-1/2 cups chicken or beef broth
2/3 cup dry sherry
In 1-quart jar combine cornstarch, brown sugar, ginger, garlic, and red pepper. Add soy sauce and vinegar; shake until blended. Add broth and sherry; shake well. Store covered in refrigerator up to 2 weeks; shake before using.
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Pantry Pointers
Since stir-fries cook fast, make sure all the food is cut according to the recipe’s instructions before you begin cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com