Monday, January 31, 2005
A special football game deserves a special dip
Football fans everywhere know that the Super Bowl is not the time to be sitting down to a big meal. It’s for finger foods that can be eaten without ever taking your eyes off the game. And since the easiest party foods are those that don’t require silverware, dips are an excellent menu choice. Instead of the standard onion dips and salsa, try something different for the biggest game of the year.
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Serve this dip, also known as “Cowboy Caviar,” with tortilla chips. For a spicier version, substitute jalapeno peppers for the green chilies.
Spicy Bean Salsa
1 15-ounce can black-eyed peas
1 15-ounce can black beans, rinsed and drained
1 15-ounce can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 4-ounce can diced green chilies, undrained
1 14.5-ounce can diced tomatoes, drained
1 cup Italian-style salad dressing
1/4 teaspoon garlic salt
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, green chilies and tomatoes. Add Italian-style salad dressing and garlic salt; mix well. Cover and refrigerate overnight. Makes 12 servings.
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Serve this dip with tortilla chips, crackers or cocktail bread.
Creamy Artichoke and Spinach Dip
1 tablespoon butter or margarine
1 tablespoon minced onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon salt
2 tablespoons Parmesan cheese
1/4 cup sour cream
1/2 16-ounce package frozen cut leaf spinach, thawed and well drained
1 14-ounce can artichoke hearts, drained and coarsely chopped
1/4 cup shredded mozzarella, cheddar or Monterey jack cheese
In a large saucepan over medium heat, sauté onion and garlic in butter until golden, about 3 minutes. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in milk; cook until mixture thickens and just starts to boil, about 2 minutes. Remove from heat.
Add lemon juice, hot sauce, salt and Parmesan cheese; mix well. Allow mixture to cool for 5 minutes. Add sour cream; mix well. Fold in spinach and artichoke hearts. Place in microwave-safe serving bowl and top with cheese. Heat in microwave oven until dip is bubbly and cheese melts, about 2 to 4 minutes. Makes 12 servings.
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Pantry Pointers
If you want to serve warm foods, keep them warm in a slow cooker.
Whenever possible, keep food on a table close enough to the action so that guests can see the television while filling their plates.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 24, 2005
Create inexpensive meals to trim your food budget
The holidays may be over, but for some the holiday-related bills have just started to arrive. When the balance due is a little higher than expected, it may be time to make a few budget alterations. With recipes that create meals for well under a dollar a serving, it’s easy to reduce the grocery budget without depriving your family of a good meal.
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This recipe works for dinner as well as breakfast.
Drop Biscuits and Gravy
Biscuits:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted
Gravy:
1/2 pound bulk pork sausage
1 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 450 degrees; lightly grease a baking sheet. In a bowl, combine flour, baking powder and salt. In a separate bowl, combine milk and butter; stir into dry ingredients until just blended. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake until golden brown, about 10 to 12 minutes. Meanwhile, in a saucepan over medium heat, cook the sausage until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. Makes 4 servings.
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Tomato Spinach Spirals
1 8-ounce package spiral pasta
1 10-ounce package frozen creamed spinach
1 15-ounce can diced tomatoes, undrained
6 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
Cook pasta according to package directions. Meanwhile, prepare spinach according to package directions. Drain pasta; place in serving bowl. Add the spinach, tomatoes, 4 tablespoons of cheese and salt; toss. Sprinkle with remaining cheese. Makes 6 servings. Per serving: 241 calories, 7 grams fat, 35 grams carbohydrates and 3 grams fiber.
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Pantry Pointers
A slow cooker is an excellent tool for turning tough—and inexpensive—cuts of meat into tender meals.
Some markets mark down the price of their meat a day or two before the expiration date. This meat is a good deal if you cook it or freeze it immediately.
Buying cookbooks at garage sales, thrift stores and clearance sales is a great way to get more recipes without spending a lot of money.
Sit down once a week with the supermarket flyers and plan out your meals for the week. This allows you to take advantage of coupons and sales. Don’t forget lunch items as brown bagging is a lot cheaper than eating out.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Friday, January 21, 2005
Super Bowl recipes from The Practical Pantry
2004:
For this year’s Super Bowl party, just wing it
Zesty Chicken Wings
Before basting wings with the sauce, set some sauce aside for dipping if desired.
1/2 cup corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
16 whole chicken wings (about 3 pounds)
Preheat oven to 364 degrees. Grease a 15x10-inch pan. In a saucepan, combine corn syrup, ketchup, vinegar, Worcestershire sauce, mustard, onion, garlic and chili powder. Bring to a boil over medium-high heat. Reduce heat to low; simmer uncovered until thickened, about 15 to 20 min-utes. Meanwhile, cut chicken wings at the joints; discard wing tips or save for another use. Bake for 30 minutes, turning once. Brush with thickened sauce. Bake until chicken juices run clear, about 20 to 25 minutes. Makes 10 to 12 servings.
Broiled Sesame Wings
To toast sesame seeds, place them on an ungreased cookie sheet and bake at 350 degrees for 10 to 15 minutes, shaking to toss occasionally.
1/2 cup honey
2/3 cup prepared mustard
1 tablespoon lemon juice
1 teaspoon curry powder
3 cloves garlic, minced
Black pepper to taste
2 pounds chicken wings
1/2 cup sesame seeds, toasted
Combine honey, mustard , lemon juice, curry powder, garlic, and pepper in a resealable plastic bag. Add chicken wings and marinate at least 1 hour in refrigera-tor. Remove wings from mari-nade. Broil until chicken juices run clear, about 5 to 10 minutes on each side. Baste with marinade every few minutes. Remove from oven, and sprinkle liberally with the sesame seeds. Makes 6 serv-ings.
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2003:
Serve up Cal-Mex at your Super Bowl party
Celery is not a common ingredient in most salsas, but it really gives this salsa an extra crunch. If you prefer salsa with more spice, increase the seasonings and chilies used. For a quicker salsa, chop the ingredients in a food processor.
Cal-Mex Salsa
1 15- to 16-ounce can stewed tomatoes, undrained and chopped
1/4 red onion, finely chopped
1/2 small green pepper, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
4 tablespoons canned diced green chilies (1/2 4-ounce can)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon salt
2 green onions, thinly sliced, optional
Combine all ingredients in a bowl. Refrigerate until ready to serve, at least 1 hour. Before serving, garnish with sliced green onion if desired. Makes about 3 cups.
Baja Fish Tacos
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 1.25-ounce package taco seasoning, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
12 taco shells, warmed
Shredded cabbage, diced tomatoes, taco sauce and lime juice, optional
In a small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix. Set aside.
In a medium bowl, combine cod, vegetable oil, lemon juice and remaining taco seasoning mix. Pour into large skillet over medium-high heat. Cook, stirring constantly, until fish flakes easily when tested with a fork, about 4 to 5 minutes.
Fill taco shells with fish mixture. Top with sour cream mixture. Serve with shredded cabbage, diced tomatoes, taco sauce and lime juice if desired. Makes 6 servings.
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2002:
Bring a taste of New Orleans to the Super Bowl
Crab Dip
2 tablespoons butter or margarine
1 large onion, finely chopped
1 cup chopped celery
1 10.75-ounce can cream of celery soup, undiluted
1 16-ounce package imitation crabmeat, thawed and flaked
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon hot pepper sauce, or to taste
In a saucepan over medium heat, melt butter. Add onions and celery and sauté until vegetables soften, about 5 minutes. Add remaining ingredients and cook until heated through. Serve warm with assorted crackers.
Easy Jambalaya
2 tablespoons vegetable oil
1-1/2 pounds sausage or kielbasa, cut into 1/4-inch slices
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
5 cups chicken stock
4 cups uncooked long-grain white rice
1/2 teaspoon paprika
Heat oil in an 8-quart oven-safe Dutch oven or stockpot over medium-high heat. Add sausage and chicken and cook until browned, about 5 minutes. Remove meat from pan. Drain fat from the pan, leaving about 1 tablespoon in the pan for cooking vegetables.
Add onions, celery, green peppers, garlic, and peppers. Cook and stir until vegetables begin to brown, about 5 to 8 minutes. Place the meat back in the pot along with the stock, rice, and paprika. Bring mixture to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed and rice is tender, about 30 minutes. Stir every 10 minutes during cooking to evenly distribute the rice. Makes 10 to 12 servings.
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2001:
Turn your Super Bowl into a “Souper Bowl”
Nacho Salsa Dip
1 11-ounce can condensed nacho cheese soup, undiluted
1/3 cup salsa
1 bag (about 10 ounces) tortilla chips
In 1.5-quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often. Serve as a dip with tortilla chips. If desired, garnish with sliced pitted ripe olives, tomato, and green onions. Makes 1-1/2 cups dip.
Chicken and Broccoli Potato Topper
1 10.75-ounce can condensed cream of broccoli or cream of chicken soup, undiluted
1 3-ounce package cream cheese, cut up
1 cup cooked chicken, cubed
1-1/2 cups frozen broccoli cuts
2 tablespoons milk
1 teaspoon dried basil leaves, crushed
1 teaspoon lemon juice
4 hot baked potatoes, split
In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk,
basil, and lemon juice. Heat through, stirring occasionally. Spoon over potatoes. Makes about 2-1/2 cups.
This recipe can also be cooking in the microwave by combining the ingredients in a 2-quart microwave-safe casserole. Cover, then microwave on High for 8 minutes, stirring halfway through heating. Spoon over potatoes.
Souper Meat Loaf
1 10.75-ounce condensed tomato soup, undiluted
2 pounds ground beef
1 pouch dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs, and egg. Shape firmly into 8x4-inch loaf in baking pan. Bake at 350 degrees for 1-1/4 hours or until done. Mix 2 tablespoons drippings, remaining tomato soup, and water in saucepan. Heat through. Serve with meat loaf. Serves 8.
The Practical Pantry ©2001-2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 17, 2005
Chase away the chills with chicken and dumplings
Few things are better suited for a cold winter night than stew, and few stews are as satisfying as chicken and dumplings. The following recipes are healthy to warm you up without packing on the pounds. And since they start with canned cream soup and boneless chicken, they are as simple as they are tasty.
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The vegetables in this dish turn a hearty stew into a complete meal.
Hearty Chicken and Dumplings
2 10.75-ounce cans condensed cream of chicken soup, undiluted
3 cups water
1 cup chopped celery
2 medium onions, quartered
1/4 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 medium carrots, sliced
1 10-ounce package frozen green peas
4 potatoes, peeled and quartered
3 cups baking mix, such as Bisquick
1-1/3 cups milk
In large, combine soup, water, chicken, celery, onion, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas; cook 5 minutes longer.
In a medium bowl, mix baking mix and milk until a soft dough forms. Drop dough by tablespoonfuls onto boiling stew. Cover; simmer for 10 minutes. Uncover; simmer an additional 10 minutes. Makes 6 servings.
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In this soup, tortillas provide the flavor of dumplings without the work.
Chicken and Dumplings
4 4-ounce chicken breasts, skinless and boneless
6 cups water
1 13.5-ounce package flour tortillas
1 10.75-ounce can cream of chicken soup, undiluted
1/2 cup water
Cover the chicken with the 6 cups of water and boil until tender. Remove the chicken from the broth and cut it into bite-sized pieces. Set aside. Cut the tortillas into approximately 2-inch square pieces. Bring the chicken broth to a boil and drop in the tortilla pieces, one at a time, stirring frequently to keep the tortillas from sticking together. In a small bowl, combine the cream of chicken soup with the 1/2 cup of water. Add to the pot along with the chicken pieces; stir. Cook until heated through. Makes 6 servings.
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Pantry Pointers
For lighter and tender dumplings, do not over mix biscuit dough. When forming dumplings, handle dough as little as possible.
Cooking fresh chicken for chicken and dumplings provides flavor to the stew. If you substitute leftover cooked chicken, consider adding a teaspoon or two of instant chicken bouillon to flavor the water used in the recipe.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 10, 2005
Baked or stir-fried, chow mein is a flavorful meal
You don’t need to make a trip to a Chinese restaurant in order to have chow mein for dinner. Although these recipes are far from authentic, they are created with ingredients that are easy to find and offer flavors to please most palates.
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To reduce the fat of the meat, drain and rinse under cold water before combining with remaining ingredients.
Baked Chow Mein
8 ounces ground beef
3 cups cooked white rice
1 medium onion, chopped
2 ribs celery, finely chopped
1 4-ounce can sliced mushrooms, drained
1 16-ounce can mixed Chinese vegetables, undrained
1 10.75-ounce can low-fat condensed cream of mushroom soup, undiluted
Preheat oven to 350 degrees; coat a casserole dish with nonstick cooking spray. In a nonstick skillet over medium-high heat, brown ground beef until no longer pink, about 5 to 10 minutes. Drain. In a large bowl, combine beef, rice, onion, celery, mushrooms, Chinese vegetables and soup; mix well. Turn mixture into prepared casserole dish; bake until hot, about 30 minutes. Serve with soy sauce and noodles if desired. Makes 6 servings. Per serving, made with lean ground beef: 285 calories, 4 grams fat, 35 grams carbohydrates and 3 grams fiber.
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Pork Chow Mein
1 pound boneless pork loin
2 cloves garlic, minced
4 tablespoons soy sauce, divided
1 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onions
1 cup coarsely chopped cabbage
1 cup coarsely chopped fresh spinach
Hot cooked rice or noodles, optional
Cut pork into thin strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2 to 4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry until crisp-tender, about 3 minutes. Add onion, cabbage and spinach; stir-fry an additional 3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3 to 5 minutes. Serve over rice or noodles if desired. Makes 6 servings. Per serving, without rice: 136 calories, 5 grams fat, 10 grams carbohydrates and 2 grams fiber.
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Pantry Pointers
Chow mein usually is served over noodles. Substitutes cooked spaghetti or vermicelli for the crisp, fried noodles to cut back on fat.
Light soy sauce has a more delicate flavor than dark soy sauce, which usually is used for cooking. Store soy sauce at room temperature or in the refrigerator for up to a year.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 03, 2005
Some resolutions require more fruits and vegetables
The new year brings a sense of renewal, making many of us look back at our bad habits and make an honest effort to change them. One resolution that we often make is to eat more fruits and vegetables, especially since we know that five servings a day can help us stay at our optimal health. These recipes, adapted from the Produce for Better Health Foundation, are tasty ways to help you reach the five-a-day goal.
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Mini-Biscuit Vegetable Pizzas
1 tube buttermilk biscuit dough (10 biscuits), unprepared
1 tablespoon olive oil
3/4 cup prepared pizza or spaghetti sauce
1 cup finely chopped tomato
1/2 cup very finely diced onion
4 cups frozen mixed green vegetables with mushrooms
2 tablespoons dried oregano
Garlic powder
3 tablespoons grated Parmesan cheese
Place oven rack in middle-high position; preheat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray; set aside. Remove biscuits from tube and separate. On a lightly floured surface, roll each biscuit into 4-inch circle. Position rounds on prepared baking sheet. Brush biscuits lightly with oil and spread each biscuit with about 1 tablespoon pizza sauce. In a medium bowl, combine all vegetables. Divide vegetable mixture evenly between rolled biscuits. Sprinkle with oregano and garlic powder; top with Parmesan cheese. Bake until pizza crust is brown on the edges and all vegetables are hot, about 10 to 12 minutes. Makes 5 servings. Per serving: 194 calories, 7 grams fat, 30 grams carbohydrates and 7 grams fiber.
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To keep the broccoli bright in color, do not add dressing until just before serving.
Broccoli Mandarin Orange Salad
5 cups broccoli flowerets
2 tablespoons almonds
2 11-ounce cans of mandarin orange sections, drained
Juice and grated peel of 1 orange
5 green onions, chopped
3 tablespoons white vinegar
1 tablespoon granulated sugar
2 tablespoons olive oil
Salt and pepper, optional
Steam broccoli flowerets in covered saucepan for 3 minutes. Remove and rinse with cold running water until broccoli is no longer warm. Place in serving bowl and cover; chill in refrigerator until ready to serve. In a medium bowl, combine almonds, drained mandarin oranges, grated peel and juice from orange, green onions, vinegar, sugar and oil. Toss gently and allow to stand at room temperature for about 15 to 30 minutes. When ready to serve, pour orange mixture on chilled broccoli and toss very gently. Season to taste with salt and pepper, if desired. Makes 6 servings. Per serving: 121 calories, 6 grams fat, 16 grams carbohydrates and 4 grams fiber.
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Pantry Pointers
Make sandwiches healthier by adding vegetables such as tomatoes, green peppers, cucumbers, mushrooms and sprouts.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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