Monday, February 28, 2005
Get a taste of the Southwest with frozen corn
A well-stocked pantry goes beyond canned and dry goods. When purchasing staples, don’t forget your freezer because frozen vegetables are tasty and easy to prepare as well as nutritious.
Frozen corn is versatile, and an excellent source of vitamin C, thiamin and folate. Frozen corn also has a lot of potential ingredient in a soup or main dish. For variety, spice up frozen corn in a Southwestern recipe.
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Southwestern Corn and Chicken Soup
1 tablespoon canola oil
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 teaspoon chili powder
1-1/2 teaspoons ground cumin
1 14.5-ounce can chicken broth or stock
1 14- to 16-ounce can diced tomatoes, undrained
1 10-ounce package frozen corn kernels, thawed
1 12-ounce can evaporated skim milk
1 10-ounce can chunk white chicken, undrained and flaked
Chopped cilantro for garnish, optional
Heat oil in a medium-size saucepan over medium-low heat. Add onion and cook, stirring frequently, until translucent. Add flour, chili powder and cumin and cook, stirring, for 3 minutes.
Meanwhile, heat chicken stock in a small saucepan or microwave oven to a boil; pour the boiling stock into the onion mixture and whisk until smooth. Add tomatoes and corn and mix well. Slowly stir in milk and heat to desired temperature. Do not allow to boil. Add chicken and mix well. Garnish with cilantro if desired. Makes 6 servings.
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Southwestern Pasta
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can diced tomatoes with juice
1 15-ounce can chickpeas
1 10-ounce package frozen corn kernels, thawed
1 12-ounce package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese
Heat oil in a large, deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook according to package directions or until al dente; drain. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese. Makes 6 servings.
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Pantry Pointers
One 10-ounce package of frozen corn yields about 1-3/4 cups.
To easily thaw frozen corn, microwave for about half the microwave cooking time listed on the package.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 21, 2005
Turn English muffins into a quick evening meal
English muffins make terrific mini-pizzas when time is short, but that’s not the only dinner they’ll make. Try using English muffins in place of sandwich rolls and hamburger buns, or use them to make a hot sandwich that’s filling enough for dinner.
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Cheesy Tuna Melts
1 6-ounce can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
4 English muffins, split
8 slices ripe tomato
8 slices Cheddar or American cheese
Toast English muffins. Preheat oven to broil. In a bowl, mix together tuna, celery, and mayonnaise. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese. Broil until cheese is melted, about 3 to 5 minutes. Makes 4 servings.
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Microwave Huevos Rancheros Sandwich
1/2 cup drained canned black beans
4 English muffins, split
1/2 cup shredded cheddar cheese, divided
2 teaspoons butter or margarine, divided
4 eggs
1/4 cup prepared medium salsa, divided
4 lettuce leaves, optional
Place the beans in small bowl and mash with fork. Spread beans on bottom half of each English muffin with spoon. Sprinkle 2 teaspoons cheese on top of bean layer. Cover and set aside. Lightly coat 4 microwave-safe custard cups with nonstick cooking spray. Break one egg into each cup and pierce yolks with a toothpick. Cover with plastic wrap and microwave on medium (50%) power, 4 to 5 minutes, rotating cups half way through. Let stand covered to complete cooking. Carefully remove eggs from custard cups. Place egg on top of the bean/cheese layers; top with additional 2 teaspoons cheese, then salsa and remaining cheese. Place top half of English muffin on sandwich. Microwave on high power 15 to 30 seconds to melt cheese and heat sandwich. Add lettuce if desired. Serve immediately. Makes 4 servings. Adapted from Bays English Muffins at http://www.bays.com.
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Pantry Pointers
To make English muffin recipes healthier, start with whole-grain muffins.
If you have extra English muffins, split them in half and then store in the freezer. For breakfast, you can remove the number of halves needed and put them directly into the toaster or toaster oven without thawing first.
While slicing English muffins with a knife is easy, it isn’t the best way to prepare them. By splitting them with a fork, they will have a crunchy texture and lots of nooks and crannies for holding butter and jam.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 14, 2005
Wake up the family with cinnamon
Few things smell as good in the morning as cinnamon, but don’t limit this spice to cinnamon rolls and coffee cake. Serve cinnamon coffee and biscuits together for a delicious theme breakfast or separately to incorporate cinnamon into a variety of menus. Either way, the aroma that fills the house should be enough to get even the sleepiest heads out of bed.
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Cinnamon-Sugar Coffee
2/3 cup ground coffee
1 teaspoon ground cinnamon
3 tablespoons granulated sugar or firmly packed brown sugar
6 cups cold water
Milk and additional sugar, optional
Place coffee and cinnamon in filter in brew basket of coffee maker. Place sugar in bottom of carafe of coffee maker. Fill coffee maker with water; brew. When brewing is complete, remove carafe and carefully stir coffee mixture with wooden spoon until well mixed. Serve immediately. Add milk and additional sugar to individual servings if desired. Makes 7 servings.
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For an extra special treat, substitute homemade buttermilk biscuits for the canned biscuits.
Jelly and Spice Biscuits
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 12-ounce tube refrigerated buttermilk biscuits, separated into 10 biscuits, uncooked
1/4 cup butter or margarine, melted
1/4 cup strawberry preserves
Preheat oven to 375 degrees. In a small bowl, combine the sugar and cinnamon. Dip top and sides of each biscuit in butter, then in cinnamon mixture. Place on an ungreased baking sheet. With the end a wooden spoon handle, make a deep indentation in the center of each biscuit. Divide preserves evenly between biscuits, placing about 1 teaspoon in each indentation. Bake until golden brown, about 15 to 18 minutes. Because preserves will be hot, allow biscuits to cool for 15 minutes before serving. Makes 10 biscuits.
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This topping is perfect for pancakes, French toast and waffles.
Cinnamon Syrup
1/2 cup butter or margarine
1/4 cup maple pancake syrup
3/4 teaspoon ground cinnamon
In a saucepan over low heat, heat butter, syrup and cinnamon until butter is melted. Stir until smooth. Serve warm. Makes about 3/4 cup.
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Pantry Pointers
Purchase cinnamon in small quantities as it loses its flavor over time. When stored in a cool, dry place in an airtight container, ground cinnamon usually keeps about six months. But since cinnamon loses its aroma as it loses its flavor, give your cinnamon a good sniff before using it.
Make your own cinnamon-sugar for toast by mixing 2 to 3 teaspoons of ground cinnamon with 1/4 cup granulated sugar.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 07, 2005
Celebrate Valentine’s Day with champagne and kisses
An evening out is a nice way to spend Valentine’s Day, but it might not be quiet or intimate. Staying in and creating something in the kitchen turns Valentine’s Day into a romantic evening—especially if you and your Valentine make the meal together.
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For best results, use a good quality champagne. A 750-ml bottle provides enough champagne for this recipe and a couple of glasses to drink with dinner.
Champagne Shrimp and Pasta
8 ounces uncooked bow tie pasta
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1-1/2 cups champagne
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons minced onion
2 plum tomatoes, diced
3/4 cup heavy cream
Black pepper to taste
3 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Remove mushrooms from pan, and set aside. Add shrimp, champagne, and salt; cook until liquid begins to boil, then remove shrimp from skillet. Add garlic, onion and tomatoes to champagne mixture; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in cream; cook until slightly thickened, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. To serve, spoon shrimp with sauce over pasta, and top with parsley and Parmesan cheese. Makes 4 servings.
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Double Chocolate Kiss Cookies
1-1/4 cups butter or margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
54 milk chocolate candy kisses, unwrapped
1/3 cup granulated sugar for rolling
Preheat oven to 350 degrees. In large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Sift together flour, cocoa, baking soda, and salt; add to creamed mixture. Roll dough into 1-inch balls then roll in sugar. Place cookies on ungreased cookie sheet and bake for 8 to 10 minutes. Remove from oven and place chocolate kiss in the center of each cookie while still hot. Makes 54 cookies.
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Pantry Pointers
When it comes to Valentine’s Day dinner, don’t feel limited to the dining room table. Try setting up a small table near a window with a view, in front of a fireplace, or in a cozy corner. If setting up a table isn’t possible, try serving champagne in a romantic spot before dinner.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Wednesday, February 02, 2005
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