Monday, March 28, 2005
Welcome spring with primavera
When you think of primavera, often the first thought is of pasta. But primavera is Italian for spring, and translates into “first green” or “spring vegetables.” Primavera always contains vegetables, particularly those associated with the spring season. Top pasta or rice with raw, steamed or cooked vegetables and have a vibrant, and healthy, dinner.
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California Primavera
8 ounces uncooked spaghetti
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
5 fresh mushrooms, sliced
1 14.5-ounce can stewed tomatoes
1 16-ounce package California-style frozen mixed vegetables
1/4 teaspoon salt
Ground black pepper to taste
1 tablespoon grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, garlic, basil, mushrooms and chopped tomatoes; cook for 5 minutes. Stir in California-style vegetables, salt and pepper. Cook, stirring often, until vegetables are crisp-tender, about 10 minutes. Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve. Makes 4 servings.
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Serve this dish hot or cold. Substitute reduced-fat ranch dressing if desired.
Ranch Primavera
12 ounces uncooked pasta
1 cup chopped broccoli
3 carrots, chopped
1/2 cup fresh sliced mushrooms
1/2 green bell pepper, chopped
3/4 cup ranch-style salad dressing
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to boiling water. When pasta is cooked and broccoli and carrots are crisp-tender, drain water. Place pasta mixture in pan or serving bowl; mix in mushrooms, green pepper, salad dressing and cheese. Season with salt and pepper to taste. Makes 6 servings.
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Pantry Pointers
Always follow the package directions when cooking dry pasta because each brand and shape has its own cooking time. To avoid overcooking pasta, start checking pasta for doneness a couple of minutes before the end of the suggested cooking time. Cooked pasta should be firm when bitten into but still be slightly chewy.
Whether or not you add salt to the water as pasta cooks is a matter of taste. It does not help the pasta cook better. To help keep pasta from sticking as it boils, stir it occasionally. Leave it uncovered as it cooks.
Since the starch that remains on cooked pasta is important to the taste and texture of the pasta, do not rinse pasta unless a recipe specifically instructs you to do so.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 21, 2005
Serve creamy potatoes at your holiday dinner
Potatoes are a great staple in any home. They are available all year, and they’re inexpensive and versatile. But while baked and mashed potatoes will always have a place at the dinner table, adding a few ingredients to the potatoes for a holiday meal helps elevate the tubers from everyday to great.
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The best potatoes for au gratin dishes are red-skinned, new or white potatoes.
Creamy Au Gratin Potatoes
4 potatoes, sliced into 1/4-inch slices
1 onion, halved and thinly sliced
Salt and pepper to taste
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
1-1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees. Lightly grease a 1-quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices and then add the remaining potatoes. Season with salt and pepper to taste.
In a medium saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake until browned, about 1 to 1-1/2 hours. Makes 4 servings.
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The best potatoes for mashing are russet or Yukon gold potatoes.
Creamy Mashed Potatoes
2 pounds potatoes, peeled and cubed
1 cup evaporated milk
3 tablespoons butter or margarine
Salt and pepper to taste
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat until tender, about 10 to 20 minutes; drain. Return potatoes to saucepan; add evaporated milk and butter. Mash until smooth. Season with salt and pepper. Makes 6 servings.
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Pantry Pointers
Although it is tempting to save time by mashing potatoes with a mixer, be careful not to overbeat them. Overbeating can cause the mashed potatoes to be starchy and sticky.
Always store potatoes in a cool, dark place as exposure to light can cause a green skin to develop. If your potatoes have just a small area of green skin, be sure to peel it off because it will taste bitter. And since this green skin can be mildly toxic, discard any potatoes that have a large area covered by green skin.
If you store potatoes in the refrigerator, allow them to come to room temperature for a few hours before using.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 14, 2005
Bring new flavor to the same old pork chops
Pork is an excellent choice for dinner because many cuts cook quickly and are lean and nutritious. A three-ounce serving of pork contains a variety of vitamins and minerals, including thiamin, vitamins B6 and B12, niacin and iron. But remember that pork chops are leaner today than they were just a few decades ago, so be careful not to overcook them.
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Glazed Pork Chops
4 bone-in pork loin chops (about 3/4-inch thick)
1/3 cup plus 1 tablespoon cider vinegar, divided
3 tablespoons soy sauce
3 cloves garlic, minced
1-1/2 teaspoons cornstarch
In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over the chops. Cover and simmer until meat juices run clear, about 8 to 10 minutes.
In a bowl, combine the cornstarch and remaining vinegar and mix until smooth; stir into the skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Makes 4 servings. Per serving: 143 calories, 5 grams fat, 3 grams carbohydrates, and trace fiber.
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Dijon Pork Chops
3 tablespoons Dijon mustard
6 boneless pork loin chops (about 3/4-inch thick)
1/3 cup seasoned bread crumbs
1/8 teaspoon ground black pepper
Preheat oven to 375 degrees; lightly grease a shallow 2-quart baking dish. Spread mustard on both sides of pork chops. Place in baking dish. Combine bread crumbs and pepper; press onto top and sides of chops. Bake uncovered until meat juices run clear and topping is lightly browned, about 20 to 25 minutes. Makes 6 servings. Per serving: 161 calories, 5 grams fat, 5 grams carbohydrates, and trace fiber.
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Pantry Pointers
When selecting pork chops, look for ones that have a good reddish pink color. When you touch them, they should have a firm texture. Avoid pork chops that are pale or feel soft to the touch.
Store leftover cooked pork in the refrigerator for up to five days or in the freezer for up to one month. For longer storage of uncooked pork, wrap meat well or place in a plastic freezer bag and store in the freezer for up to ten months. Thaw frozen pork chops in the refrigerator for eight to ten hours or overnight.
Using a meat thermometer is the only way to know for sure your meat is safe to eat. Pork chops should register 160 degrees on a meat thermometer. Since some cooked pork may have pink or reddish areas even though it is thoroughly cooked, using a meat thermometer also helps prevent overcooking.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 07, 2005
Bring a taste of green to St. Patrick’s Day
When celebrating St. Patrick’s Day, many of us like to add something green to the dinner table. Fortunately, we have many green foods to choose from, such as lime, cabbage and mint. Add some corned beef in between beverages and dessert and you’ll have a festive St. Patrick’s Day meal.
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Green Punch
2 3-ounce packages lime flavored gelatin mix, such as Jell-O
4 cups hot water
1 46-ounce can pineapple juice
2 12-ounce cans frozen orange juice concentrate, thawed
2 cups granulated sugar
4-1/2 cups cold water
1 2-liter bottle ginger ale
In a large saucepan dissolve the gelatin in the hot water. Allow mixture to cool, then pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar and cold water. Add ginger ale just before serving. Makes 20 servings.
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Colcannon (Mashed Potatoes with Cabbage)
2-1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
Salt and pepper to taste
1/4 cup butter or margarine, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 to 20 minutes. Place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. Sauté the cabbage and onion in the reserved drippings until soft.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions; transfer the mixture to a large serving bowl. Make a well in the center; pour in the melted butter. Serve immediately. Makes 8 servings.
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Mint-Chocolate Pie
1 chocolate-flavored pie shell
1 quart mint chocolate chip ice cream, softened
3/4 cup powdered sugar
1 tablespoon butter or margarine
3 squares semisweet chocolate
1/2 cup evaporated milk
1 sprig fresh mint for garnish, optional
Spread softened ice cream into crust. Freeze 2 hours. In a saucepan, combine sugar, butter, chocolate, and milk. Heat, stirring occasionally until thickened. Let cool. Drizzle over cut servings of pie. Garnish with fresh mint, if desired. Makes 8 servings.
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Pantry Pointers
A corned beef brisket keeps its red color even after it is cooked due to the fact that it has been put through a curing process. Leftover corned beef makes terrific sandwiches after St. Patrick’s Day. Try serving them with melted Swiss cheese and sauerkraut.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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