Monday, September 27, 2004
Make dinner and dessert with in-season apples
Whether you’re headed to the apple orchard after the leaves begin to turn or you just enjoy the wonderful selection at the grocery store, apples are abundant this time of year. Apples are good tasting and also are good for you. An average apple contains vitamin A, vitamin C and thiamin, along with minerals, antioxidants and fiber--all for only 90 calories.
With the versatility of this nutritious fruit, it’s nearly impossible to run out of ways to use them. From breakfast to dessert, this fall fruit brings something special to any course.
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For breakfast, try these apples on top of pancakes or waffles. For dinner, try them as a side dish with roasted pork or poultry or as a dessert topping on ice cream.
Sautéed Apples
1/4 cup butter or margarine
4 large tart apples, peeled, cored and sliced 1/4-inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. In a small bowl, whisk cornstarch and water until smooth; add to skillet and mix well. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. Makes 8 servings.
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Turn summer ice cream into a fall treat with this delicious topping.
Hot Apple Ice Cream Topping
1/2 cup granulated sugar
1/2 cup orange juice
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
5 cups sliced peeled apples
In a saucepan over medium heat, combine sugar, orange juice, lemon juice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add apples and return to a boil. Reduce heat; cover and simmer until the apples are tender, about 10 minutes. Serve warm over ice cream. Makes 2-1/2 cups topping.
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Pantry Pointers
When choosing apples, look for smooth-skinned, crisp, juicy apples that are well-colored for their variety. Avoid apples with bruises, soft spots or wrinkled skin.
Since warm temperatures shorten the storage life of apples, store them in the refrigerator. Keep apples in plastic bags with small air holes to maintain a high moisture level and delay shriveling.
Most 9-inch pie recipes require about 2 pounds of apples. There are about 2 large or 3 medium apples in 1 pound, about 3 cups of peeled and cut-up fruit.
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
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