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
Monday, June 18, 2007
Cool down your hot drinks
As the weather gets warmer and warmer, enjoying a steaming hot mug of coffee or tea can become less and less appealing. Fortunately, the iced versions of these drinks are just as tasty, and even more refreshing in hot weather.
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Lemonade Iced Tea
6 black tea bags
1/2 cup granulated sugar
1 gallon boiling water
1 6-ounce can frozen lemonade concentrate, thawed
Place the tea bags and sugar into a 1-gallon jar. Fill with boiling water. Let steep for 2 hours at room temperature. Remove and discard tea bags. Stir in lemonade concentrate. Refrigerate until cool. Makes 16 servings.
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Raspberry Iced Tea
8-1/4 cups water, divided
2/3 cup granulated sugar
5 black tea bags
3 to 4 cups unsweetened raspberries
In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 6 minutes. Discard tea bags. Add 4 cups water.
In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice. Makes about 2 quarts.
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Easy Iced Coffee
2 teaspoons instant coffee granules
1 teaspoon granulated sugar
3 tablespoons warm water
6 fluid ounces cold milk
In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary. Makes 1 serving.
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Iced Coffee Slush
3 cups hot, strong-brewed coffee
1-1/2 to 2 cups granulated sugar
4 cups milk
2 cups half-and-half cream
1-1/2 teaspoons vanilla extract
In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately. Makes 12 servings.
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Pantry Pointers
A lot of people like to sweeten their iced coffee and tea, but often sugar doesn’t dissolve in a cold drink. This can leave the drink with a grainy texture. To avoid this problem, sweeten your drinks with a simple sugar syrup. To do this, bring 2 cups of water to a boil on the stove and add 1 cup of sugar. Stir with a wooden spoon until sugar is completely dissolved. Cool to room temperature before using.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 11, 2007
Serve brunch for Father’s Day
When most people think of holiday brunches, they think of Mother’s Day. But many fathers also would enjoy sleeping in and then enjoying a relaxing, midmorning meal. Just add coffee, juice, and toast to create a hearty brunch that will kick off his special day.
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Vegetable Omelet
2 tablespoons butter or margarine
1 small onion, chopped
1 green pepper, chopped
4 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese
Melt 1 tablespoon butter in a medium skillet over medium heat; add onion and green pepper. Cook until vegetables are just tender, stirring occasionally, about 4 to 5 minutes. Meanwhile, in a medium bowl, beat the eggs with the milk, salt, and pepper.
Remove the vegetables from the heat; transfer them to a separate bowl. Melt the remaining 1 tablespoon butter in the skillet over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking until the center of the omelet starts to look dry, about 2 to 3 minutes.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve. Makes 2 servings.
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Hash Browns
4 large russet potatoes, peeled
2 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side. Makes 4 servings.
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Pantry Pointers
For fun table decorations, give the kids a white paper tablecloth and crayons or markers. Let them write messages and draw pictures on the tablecloth for the guest of honor.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 04, 2007
Get kids snacking this summer
During summer vacation, kids can be so busy that it’s hard to get them to break for a snack. But snacks play an important role in a balanced diet, giving active kids a little energy boost in the afternoon. By making snacks yourself, you’ll avoid some of the fat and sugar lurking in the store-bought snack foods advertised to kids.
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Stuffed Celery Snacks
1 8-ounce package cream cheese, softened
1/3 cup shredded carrot
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon onion salt
Celery stalks, cut into 3-inch lengths
In a small bowl, combine cream cheese, carrot, and seasonings. Stuff into celery. Cover and chill for at least 1 hour. Makes 2 dozen.
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Banana Tortilla Snacks
1 6-inch flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
1 banana
2 tablespoons raisins
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap and then serve. Makes 1 serving.
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Pizza Pinwheels
1 8-ounce can refrigerated crescent roll dough
2 cups shredded mozzarella cheese, regular or reduced fat
24 slices sliced pepperoni
1 14-ounce can pizza sauce
Preheat oven to 375 degrees. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 pepperoni; divide mozzarella cheese evenly between rectangles. Roll tightly lengthwise and slice each into 4 or more pieces. Bake until golden brown, about 10 to 12 minutes. Heat pizza sauce; serve with pinwheels for dipping. Makes 8 servings.
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Peanut Butter Quesadillas
1 teaspoon butter or margarine
1 10-inch flour tortilla
2 tablespoons peanut butter
2 tablespoons grape jelly
Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat until lightly browned, 2 minutes on each side. Slice into wedges, and dip in the jelly to serve. Makes 2 servings.
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Pantry Pointers
The best snacks tend to be those that combine at least two food groups. A snack with protein and carbohydrates, for example, will pack more nutrition and be more filling.
Some easy, healthy snack choices include low-fat microwave popcorn; low-fat or fat-free milk, cheese, or yogurt; and low-sugar, whole-grain cereal.
Fruits and vegetables make healthy snacks, but some kids don’t find them appealing. Try dressing them up with dips or spreads or cut them in fun ways to make them more tempting.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 28, 2007
Get out the grill
As the weather gets warmer, our thoughts turn to cooking outside. Just the thought of grilling an evening meal often conjures up images of chicken, steaks, and more. By adding some flavor before grilling, these usual meats can go from ordinary to outstanding. And by cooking a side dish on the grill as well, your kitchen can stay cool and clean.
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Honey Mustard Grilled Chicken
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat, turning occasionally, until juices run clear, about 18 to 20 minutes. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning. Makes 6 servings.
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London Broil
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
In a small bowl, mix together garlic, soy sauce, ketchup, vegetable oil, black pepper, and oregano. Score both sides of the meat, diamond cut, with cuts about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, place in a plate or zipper-top plastic bag, and refrigerate for 6 hours or overnight. Flip meat every few hours.
Preheat an outdoor grill for high heat, and lightly oil grate. Place meat on the prepared grill. Cook for 5 to 7 minutes per side, or to desired doneness. Makes 8 servings.
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Rice on the Grill
1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup water
1/3 cup ketchup
1 tablespoon butter or margarine
In a 9-inch round aluminum foil pie pan, combine rice, mushrooms, green pepper, onion, broth, and water. Dot with butter. Cover with heavy-duty foil; seal edges tightly. Grill until liquid is absorbed, about 14 to 15 minutes. Fluff with a fork and serve immediately. Makes 6 servings.
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Pantry Pointers
For easy turning and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
When grilling, keep a spray bottle filled with water handy for suppressing the occasional flare-up of flames.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 21, 2007
A salad for every celebration
After a long winter, Memorial Day weekend is a great time to share a cookout with friends and family. Few such celebrations are complete without a traditional side dish. These recipes are easy enough to allow you to offer more than one for variety.
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Rainbow Pasta Salad
1 16-ounce package tri-color rotini pasta
1/4 pound sliced pepperoni
1 cup fresh broccoli florets
1 6-ounce can black olives, drained and sliced
1 8-ounce package mozzarella cheese, shredded
1 16-ounce bottle Italian-style salad dressing, regular or reduced fat
Cook pasta according to package directions until al dente; drain and rinse twice in cold water. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese, and Italian dressing. Refrigerate at least 1 hour before serving. Makes 8 servings.
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Jeweled Fruit Salad
1 cup (8 ounces) vanilla yogurt
2 tablespoons orange juice
1 tablespoon mayonnaise
1/2 teaspoon grated orange peel
1 pint fresh strawberries, sliced
1-1/2 cups green grapes, halved
1 11-ounce can mandarin oranges, drained
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 medium kiwifruit, peeled and chopped
1/4 cup fresh or frozen cranberries, thawed and halved
In a small bowl, combine the yogurt, orange juice, mayonnaise and orange peel. In a large serving bowl, combine the fruit. Toss with dressing. Makes 12 servings.
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Ranch Potato Salad
6 medium potatoes
2 celery ribs, thinly sliced
1 medium onion, chopped
1/2 cup ranch salad dressing, regular or reduced fat
Peel and dice potatoes then boil until tender; drain and cool. Combine with celery and onion. Add salad dressing and chill until ready to serve. Makes 4 to 6 servings.
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Blueberry Gelatin Salad
2 3-ounce packages raspberry flavored gelatin mix
2 cups hot water
1 20-ounce can crushed pineapple, drained
1 21-ounce can blueberry pie filling
1 8-ounce package cream cheese
1/2 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving. Makes 15 servings.
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Pantry Pointers
When cooking pasta, boil plenty of water. This reduces the chances that the pasta will stick together and it helps the pasta cook more evenly.
Remember the real purpose of the holiday, and take time to honor and reflect on the sacrifices made by Americans in combat.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 14, 2007
Stay cool by cooking slow
When the weather gets warmer, staying inside to cook can sound unappealing. While we often associate slow cookers with hearty winter meals, slow cookers free up time for outdoor activities and help keep the kitchen cool.
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Barbecued Pork Chop Dinner
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 28-ounce bottle barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce
Place potatoes and carrots in a 5-quart slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. Cover and cook on low until meat and vegetables are tender, about 8 hours. Makes 8 servings.
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Italian Beef Sandwiches
1 3- to 4-pound boneless beef chuck roast, trimmed
3 tablespoons dried basil
3 tablespoons dried oregano
1 cup water
1 envelope onion soup mix
10 to 12 Italian rolls or sandwich buns
Place roast in a 5-quart slow cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low until meat is tender, about 7 to 8 hours. Remove meat; shred with a fork and keep warm. Strain broth; skim off fat. Serve meat on rolls; use broth for dipping if desired. Makes 10 to 12 servings.
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Chicken with Vegetables
1 cup sliced fresh mushrooms
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
4 celery ribs, sliced
1 cup sliced zucchini
1 cup sliced carrots
1 medium onion, sliced
1 cup tomato juice
1/2 cup chicken broth
1 garlic clove, minced
1/4 teaspoon paprika
Pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
Place mushrooms and chicken in a 3-quart slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until meat juices run clear.
Remove chicken and vegetables; keep warm. Transfer cooking juices to a saucepan; skim fat. Combine the cornstarch and water until smooth; add to the juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over chicken and vegetables; serve over rice. Makes 4 servings.
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Pantry Pointers
Don’t remove the lid of a slow cooker unless necessary. Every time the cover comes off, you lose heat that is equal to 30 minutes of cooking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 07, 2007
Make something chocolaty for Mom
Chocolate treats are enjoyable anytime, but they make an especially nice surprise on Mother’s Day. Whether you want to try something new and unique or something a little easier, you rarely can go wrong with chocolate.
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Chocolate Hazelnut Fruit Crepes
1 cup chocolate hazelnut spread, such as Nutella
4 crepes (recipe follows)
4 bananas, sliced
Whipped cream
Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream. Makes 4 servings.
Crepes
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook each crepe until the bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook the other side. Makes 4 servings.
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Chocolate Mousse Cake
1 18.25-ounce package chocolate cake mix
1 14-ounce can sweetened condensed milk
2 1-ounce squares unsweetened chocolate, melted
1/2 cup cold water
1 3.9-ounce package instant chocolate pudding mix
1 cup heavy cream, whipped
Preheat oven to 350 degrees. Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
Place one layer of cake onto a serving plate. Top with 1-1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings if desired. Makes 14 servings.
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Pantry Pointers
When melting chocolate to use as an ingredient in baked goods, cool the chocolate before adding to other ingredients unless the recipes specifies otherwise.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 30, 2007
Celebrate Cinco de Mayo with salsa
Cinco de Mayo commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. While the holiday provides an incentive to have an elaborate Mexican meal, you can enjoy the flavors of the country in simpler ways. Try using a little salsa in your cooking on the fifth of May.
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Salsa Strips
1 8-ounce tube refrigerated crescent rolls
2 tablespoons Dijon mustard
3/4 cup salsa
1 cup (4 ounces) shredded mozzarella cheese
Minced fresh cilantro, optional
Preheat oven to 350 degrees. Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Bake for 10 minutes. Sprinkle with cheese; bake until golden brown, about 8 to 10 additional minutes. Cool for 10 minutes. Cut each into four strips; sprinkle with cilantro if desired. Makes 16 appetizers.
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Spinach Surprise
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 to 1 cup milk
2 10-ounce packages frozen chopped spinach, thawed
1/2 cup salsa
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 350 degrees. Grease an 8-inch square baking dish; set aside. In a saucepan, sauté onion in butter until tender, about 5 minutes. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Stir in spinach and salsa. Stir in 3/4 cup cheese. Transfer to prepared dish; sprinkle with remaining cheese. Bake, uncovered, until heated through, about 20 to 25 minutes. Makes 4 to 6 servings.
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Salsa Chili
1 pound ground beef
1 medium onion, chopped
1 16-ounce jar salsa
1 15-ounce can pinto beans, rinsed and drained
1 5.5-ounce can tomato juice
Shredded cheddar cheese, diced peppers, sour cream, and sliced green onions, optional
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, and tomato juice; heat through. If desired, garnish with cheese and peppers and serve with sour cream and onions. Makes 4 to 6 servings.
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Pantry Pointers
If you are trying to diet or eat a little healthier, remember that salsa usually is low in calories. And the spices can help take the edge off almost any appetite.
For a quick chip dip, mix 1-1/2 cups salsa with 1 8-ounce package of softened sour cream. For a quick vegetable dip, mix 1-1/2 cups salsa with 2 cups of sour cream.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • Side Dishes • (0) Contributions • Permalink
Monday, April 23, 2007
Get big taste from lower fat casseroles
Casseroles are a great choice for a weeknight meal. You can toss everything into the baking dish and then relax while the casserole comes is in the oven.
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Chicken Rice Casserole
6 boneless, skinless chicken breast halves (about 1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley
Preheat oven to 350 degrees. In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, sauté peppers, onion, mushrooms, and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11x7-inch baking dish coated with nonstick cooking spray. Top with chicken. Cover and bake for 20 minutes. Uncover; bake until chicken juices run clear, about 5 minutes longer. Sprinkle with almonds and parsley. Makes 6 servings. Per serving: 351 calories and 8 grams fat.
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Taco Casserole
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 16-ounce can refried beans
1 cup (4 ounces) shredded cheddar cheese
Optional toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce
Preheat oven to 375 degrees. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, until heated through, about 15 to 20 minutes. Top with lettuce, tomatoes and olives and serve with sour cream and picante sauce if desired. Makes 4 servings. Per serving, made with lean beef and reduced-fat cheese and without optional toppings: 405 calories and 12 grams fat.
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Pantry Pointers
To get your casserole in the oven sooner, chop your vegetables ahead of time.
It’s possible to use a pan bigger or smaller than the one required in a casserole recipe. Just remember to check the casserole as the cooking time may be longer or shorter.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 16, 2007
Bring rhubarb to breakfast
Rhubarb is a versatile vegetable with a unique taste that makes it a favorite in everything from breakfast to desserts. Just remember, only the stalks are edible, so don’t use the leaves or roots.
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Rhubarb Strawberry Jam
5 cups chopped fresh rhubarb
3 cups granulated sugar
1 3-ounce package strawberry-flavored gelatin
In a large pot, stir together the rhubarb and sugar. Cover; let stand overnight.
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars; refrigerate. Makes 3 cups.
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Rhubarb Muffins
2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh rhubarb
Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients. In another bowl, beat the egg, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, about 20 to 25 minutes. Cool for 5 minutes before removing from pans to wire racks. Makes 16 muffins.
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Rhubarb Bread
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1-1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
Preheat oven to 325 degrees. Lightly grease two 9x5-inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1-1/2 cups brown sugar, oil and egg. Combine the flour, salt, and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine toping ingredients. Sprinkle this mixture over the unbaked loaves. Bake until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes. Makes 20 servings.
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Pantry Pointers
Store rhubarb in the refrigerator in plastic wrap, unwashed, for up to one week. When ready to use, wash rhubarb in cold water, then cut off the top and bottom of the stalk.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 09, 2007
Combine healthy blueberries with soy
Blueberries have a lot of antioxidants that may make them guard against a variety of diseases and ailments and also may help reduce your risk for some forms of cancer. Whether you eat fresh, frozen, or dried blueberries you will enjoy these benefits. Soymilk also may be beneficial to your health but some people shy away from it because they are not sure how it will taste. Since blueberries have a lot of flavor, combining them might tempt even picky eaters to try soymilk and receive a nutritional punch.
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Blueberry Yogurt Parfaits
2 6-ounce containers soy vanilla or blueberry yogurt
1 cup fresh blueberries
2/3 cups low-fat granola
2 tablespoons chopped walnuts
Split one container of yogurt into each of 2 parfait glasses or small bowls. Top each serving with 1/4 cup blueberries and 1/3 cup granola. Repeat with remaining yogurt and 1/4 cup blueberries. Top each with 1 tablespoon chopped walnuts. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Blueberry-Orange-Vanilla Smoothie
1-1/2 cups vanilla soymilk
1 banana, sliced into 1-inch pieces and frozen
1 cup frozen blueberries
1/4 cup frozen orange juice concentrate
1 tablespoon honey
In a blender, combine the soymilk, banana, blueberries, orange juice concentrate, and honey. Blend until smooth and creamy. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Lemon Pudding with Blueberries
1 3.125-ounce package lemon instant pudding
1 cup vanilla soymilk
1 cup skim milk
2 cups fresh blueberries
In a large bowl mix soy milk and skim milk; add pudding mix. Beat with wire whisk or electric mixer at low speed for 2 minutes. Pour into dishes; refrigerate. Pudding will be soft-set and ready to serve in 5 minutes. For firmer set, refrigerate 30 minutes. Garnish each serving with 1/4 cup blueberries. Makes 4 servings.
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Pantry Pointers
In most recipes, you can substitute soymilk for regular milk. And like regular milk, you will want to be careful not to scorch it by boiling it at too high of a temperature or by not stirring it when cooking it.
One 10-ounce package of frozen blueberries equals 1-1/2 cups and 1 pint fresh blueberries equals 2 cups.
When using frozen blueberries in baked goods, do not thaw them first. Thawing them only causes them to turn your baked goods blue. However, if the berries have a lot of ice on them, you can run them under water briefly and drain before using.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Beverages • Desserts and Treats • (0) Contributions • Permalink
Monday, April 02, 2007
Have lamb for Easter
Traditional Easter dinners usually revolve around baked ham or leg of lamb. When it comes to deciding between the two, cooks often choose ham because many assume a leg of lamb is difficult to roast. But all leg of lamb needs are a few seasonings and a meat thermometer.
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Leg of Lamb with Gravy
1 3-pound leg of lamb
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup all-purpose flour
Preheat oven to broil. Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme, and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5 to 6 inches from the heat until browned; turn and brown the other side.
Turn oven to 350 degrees. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound. For best results, cook until a meat thermometer reaches 160 degrees for medium or 170 degrees for well-done.
Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1 to 2 additional minutes. Slice lamb and serve with gravy. Makes 6 servings.
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Rosemary Leg of Lamb
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse salt or to taste
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest, and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 375 degrees. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake for 20 minutes; reduce heat to 350 degrees, cover with foil, and roast for 55 to 60 more minutes or to desired doneness. For best results, cook until a meat thermometer reaches 160 degrees for medium or 170 degrees for well-done. Let meat rest for about 10 minutes before carving. Makes 10 to 12 servings.
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Pantry Pointers
Since the structure of a leg of lamb is similar to a ham, you can carve a leg of lamb as you would a baked ham.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 26, 2007
Make some breakfast sausage
No hard and fast rules exist for what classifies meat as breakfast sausage. If you enjoy kielbasa or smoked sausage for breakfast, then it’s breakfast sausage to you. But traditional breakfast sausage has two things in common. First, the ingredients begin with ground meat and sage. And second, if you want patties then it’s easy to make your own breakfast sausage.
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Turkey Breakfast Sausage
1 pound lean ground turkey
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground ginger
Crumble turkey into a large bowl. Add the salt, sage, pepper, and ginger. Form into patties. In a nonstick skillet coated with nonstick cooking spray, cook patties over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 165 degrees. Makes 8 servings.
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Breakfast Sausage
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
2 pounds ground pork
Place the pork in a large bowl; add sage, salt, black pepper, marjoram, brown sugar, and red pepper. Mix well; form into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 160 degrees. Makes 6 servings.
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Venison Breakfast Sausage
1 pound ground venison
8 ounces bacon, minced
1 teaspoon ground sage
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3/4 teaspoon onion salt
In a bowl, combine all ingredients; mix well. Form into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 165 degrees. Makes 12 servings.
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Pork Patties
1 pound lean ground pork
2 tablespoons water
1-1/2 teaspoons salt
1/2 teaspoon dried sage
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
In a bowl, combine all ingredients; mix well. Shape into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 160 degrees. Makes 6 servings.
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Pantry Pointers
If you want to make sausage gravy, don’t form the meat into patties. Instead, brown the ground meat mixture in a skillet and then use in your favorite recipe.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 19, 2007
Flavor dishes with marjoram
While dried marjoram may look like oregano and appear in similar recipes, it actually has a flavor that is a little sweeter and more delicate than oregano. Marjoram is a great herb to use in tomato sauces, soups, and stews as well as on vegetables and meat and poultry.
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Marjoram Green Beans
1-1/2 pounds fresh green beans, cut into 1-inch pieces
3/4 cup water
3 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dried marjoram
Place the beans and water in a large saucepan; bring to a boil. Reduce heat; cover and cook for 8 to 10 minutes or until crisp-tender. Drain. Add the butter, salt, pepper, and marjoram; stir until butter is melted. Makes 6 to 8 servings.
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Savory Herb Rice
2 cups water
1 tablespoon butter or margarine
1 teaspoon chicken bouillon granules
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried minced onion
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add rice, soy sauce, minced onion, onion powder, basil, marjoram, and thyme. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender. Makes 4 to 6 servings.
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Pork Chops with Gravy
6 pork chops
1 tablespoon dried marjoram
1 10.75-ounce can condensed cream of mushroom soup, undiluted
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
Preheat oven to 350 degrees. Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides. In a bowl, stir together half the can of soup with the water, salt, and pepper. Pour into a foil-lined 9x13-inch baking pan.
Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving. Makes 6 servings.
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Pantry Pointers
Purchase dried herbs in small quantities as they lose their flavor over time. Store hers in a cool, dry place. Most herbs lose their aroma as they lose their flavor, so give your dried herbs a good sniff before using them.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com