Monday, May 30, 2005
For onions, it’s easy being green
Green onions pack a lot of flavor into a little vegetable, especially those grown in your own garden. These onions, sometimes called scallions or spring onions, are mild and add a wonderful flavor to salsa, stir-fried dishes, salads, rice, dips, and more. In cooked dishes, add green onions at the last minute to preserve their color and texture. For a special treat, put whole green onions on the grill and cook just until tender.
- - - - -
Egg Drop Soup
6 cups chicken stock
3/4 teaspoon granulated sugar
3 eggs
3 tablespoons cornstarch
1/3 cup water
2 green onions
In a saucepan, add the sugar to the broth. In a separate bowl, beat the eggs until frothy. In a small cup, mix the cornstarch and water until smooth. Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. Add egg very, very slowly, drop by drop, stirring constantly. Slice the green part of the green onions into 3-inch pieces; use to garnish the soup just before serving. Makes 6 servings. Per serving: 74 calories, 2 grams fat, 6 grams carbohydrates and trace fiber.
- - - - -
Spaghetti Salad
1 pound uncooked spaghetti
1 8-ounce bottle zesty Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
1 cucumber, chopped
2 tomatoes, chopped
1 2-ounce can sliced black olives, drained
Cook pasta according to package directions until al dente. Drain and rinse with cold water. Combine cooked pasta with Italian dressing, Italian seasoning, green onions, cucumber, tomatoes and black olives. Toss to coat. For best flavor, refrigerate 8 hours or overnight. Makes 8 to 10 servings. Per serving: 291 calories, 12 grams fat, 39 grams carbohydrates and 2 grams fiber.
- - - - -
Orange Broiled Salmon
4 large oranges
8 4-ounce salmon fillets
2 teaspoons red wine vinegar
1/2 cup chopped green onions
Salt and black pepper to taste
Preheat oven to broil. Slice and peel oranges; cut crosswise into 1/4-inch rounds. Season fillets with salt to taste. Place salmon fillets on broiling pan; broil fillets 4 to 6 inches from heat. Cook for 10 minutes per inch of thickness. Remove from broiler just before fillets are cooked through. Sprinkle with vinegar; arrange orange rounds on top. Sprinkle with green onions and black pepper. Broil 1 minute longer. Makes 8 servings. Per serving: 164 calories, 4 grams fat, 8 grams carbohydrates and 2 grams fiber.
- - - - -
Pantry Pointers
Before using green onions, rinse them well to remove any dirt that may be between the leaves. Trim off the root end and the tips of the green part and then slice or chop. To get 1/2 cup green onions, slice or chop about 1/4 pound.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 23, 2005
Marinate your chicken for a Memorial Day feast
May is National Barbeque Month, so serving a grilled meal is a great way to celebrate Memorial Day. Since this also is the beginning of swimsuit season, consider serving chicken. You’ll get a main dish that is significantly lower in calories and saturated fat than red meat.
- - - - -
For better flavor, start with a good quality salad dressing.
Grilled Chicken and Veggies
4 skinless, boneless chicken breast halves
1-1/4 cups Italian-style dressing, regular or fat free
1 green bell pepper
1 red bell pepper
1 zucchini
Place washed chicken breasts in large resealable bag. Add 1 cup dressing and close. Refrigerate for 8 hours or overnight. When ready to grill, drain and discard marinade from chicken. Cut up peppers into big chunks, and zucchini into big slices. Put into another resealable bag. Coat with leftover dressing; let marinate for 5 to 10 minutes. Grill chicken and veggies over medium heat. Makes 4 servings. Per serving, made with reduced-fat dressing: 362 calories, 10 grams fat, 9 grams carbohydrates and 2 grams fiber.
- - - - -
Don’t let the amount of lemon juice used in this recipe concern you—the end result is a mild lemon flavor.
Lemon Grilled Chicken
1/2 cup lemon juice
1/4 cup vegetable oil
3 tablespoons chopped onion
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 garlic clove, minced
3 to 4 pounds chicken pieces
In a large resealable plastic bag, combine lemon juice, oil, onion, salt, pepper, thyme and garlic; mix well. Remove 1/4 of mixture for basting and store in refrigerator. Add chicken pieces to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
When ready to grill, drain and discard marinade from chicken. Grill over medium heat, covered, for 20 minutes. Baste with reserved marinade. Continue grilling until juices run clear, about 20 to 30 minutes, basting and turning several times. Makes 4 servings. Per serving, made with boneless skinless chicken breast: 633 calories, 19 grams fat, 4 grams carbohydrates and trace fiber.
- - - - -
Teriyaki Grilled Chicken
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Refrigerate for 8 hours or overnight. When ready to grill, drain and discard marinade from chicken. Grill over medium-high heat until juices run clear, about 6 to 8 minutes each side. Makes 4 servings. Per serving, made with reduced-fat dressing: 84 calories, 2 grams fat, 13 grams carbohydrates and trace fiber.
- - - - -
Pantry Pointers
For best results when grilling chicken, check for doneness with a meat thermometer. Chicken is done when white meat registers 170 degrees and dark meat registers 180 degrees.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 16, 2005
Turn boring leftovers into lively burritos
When people think of burritos, they often think of the staple on Mexican menus—tortillas stuffed with shredded meat, smothered in a cheesy sauce, and paired with beans and rice. But by definition, a burrito simply is a flour tortilla wrapped around a filling. Although they typically are filled with beans or meat, burritos can contain just about any leftovers from your refrigerator.
- - - - -
Roast Beef Burritos
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
4 medium tomatoes, chopped
2 cups cooked chopped roast beef
1 8-ounce bottle taco sauce
1 4-ounce can chopped green chilies, undrained
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, optional
6 7-inch flour tortillas, warmed
Shredded cheddar cheese and lettuce, optional
Heat oil in a large skillet over medium heat. Sauté onion and garlic until tender, about 5 minutes. Stir in the tomatoes, roast beef, taco sauce, chilies, and cumin. Add red pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 25 minutes.
Spoon about 2/3 cup of the roast beef mixture down the center of each tortilla; fold sides and ends over filling and roll up. Serve with cheese and lettuce if desired. Makes 6 servings.
- - - - -
You can make this recipe with freshly cooked rice instead of leftover rice. Just be sure to stir the rice well as freshly cooked rice can clump up.
Bean and Rice Burritos
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
2 cups cooked rice
12 7-inch flour tortillas, warmed
1 cup (4 ounces) shredded cheese, such as cheddar or Velveeta
1 cup (8 ounces) sour cream
In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cup of mixture off-center on each tortilla. Top with cheese; fold sides and ends over filling and roll up. Serve with sour cream. Makes 6 servings.
- - - - -
Pantry Pointers
Tortillas are easier to roll up if they are warm. To warm tortillas in the oven, wrap them in aluminum foil and heat at 350 degrees for 10 minutes. To warm tortillas in the microwave, place them between paper towels and heat on high power for 30 seconds.
Good choices for burrito fillings include ground beef, ground turkey, chicken, and chili. Burritos made with vegetables are healthy as well as delicious.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 09, 2005
Try a new twist on an old favorite
Grilled cheese sandwiches and hot tomato soup will always be a lunchtime favorite of many. Although grilled American cheese sandwiches paired with plain tomato soup from a can will always be satisfying and comforting, this combination can be made into a heartier meal with the addition of some simple ingredients.
- - - - -
Creamy Tomato Soup
1 small onion, chopped
1 teaspoon butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1 10.75-ounce can condensed tomato soup, undiluted
3/4 cups milk
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/2 8-ounce package cream cheese, regular or reduced fat, cubed
In a nonstick saucepan over medium heat, sauté onion in butter until tender, about 3 to 5 minutes. Stir in tomatoes, tomato soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Makes 4 servings.
- - - - -
To reduce the fat in this sandwich, substitute turkey bacon and reduced-fat American cheese. Also, spray bread with butter-flavored cooking spray instead of using butter or margarine.
Tomato Bacon Grilled Cheese
8 slices bacon
1/4 cup butter or margarine, softened
8 slices white bread
8 slices American cheese
8 slices tomato
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Heat a large nonstick skillet over medium heat. Divide butter evenly onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, 2 slices bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Cook sandwiches until golden on both sides. Makes 4 servings.
- - - - -
Pantry Pointers
Grated cheese melts more evenly than sliced cheese. Use 1/4 to 1/2 cup per sandwich.
Buttering the bread instead of melting butter in the pan allows sandwiches to become flavorful and crisp. Instead of spreading the bread with a knife, try melting it and putting it on the bread with a pastry brush.
For a change from butter, try spreading mayonnaise or salad dressing (such as Miracle Whip) on bread. Grill as you would with buttered bread.
When time is short, toast two slices of bread in the toaster. After toasting, put a slice or two of cheese in the middle and microwave on medium power until melted, about 10 to 20 seconds.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 02, 2005
Make a brunch for Mom and serve it with love
Brunch makes a great treat for a special mother, since it is a luxurious meal that families rarely take time for these days. As a bonus, Mom can sleep in while everyone else prepares the food. Just be sure to clean up after cooking so Mom can relax afterwards as well.
- - - - -
Scrambled Breakfast
5 eggs, beaten
2 tablespoons milk
1 onion, chopped
2 slices cooked ham, chopped
1 cup (4 ounces) shredded Cheddar cheese
Salt and pepper to taste
1/8 teaspoon garlic powder
2-1/2 tablespoons butter or margarine
In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder. Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. Continue to cook, stirring frequently, until eggs are fully cooked, about 10 to 15 minutes. Serve warm. Makes 4 servings.
- - - - -
If you use frozen blueberries, you may need to bake this coffee cake a little longer.
Blueberry Sour Cream Coffee Cake
1 cup butter or margarine, softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour one 9-inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife to swirl the sugar layer into the cake.
Bake until a knife inserted into cake comes out clean, about 50 to 60 minutes. Cool in the pan. Invert onto a serving plate; tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving. Makes 12 servings.
- - - - -
Pantry Pointers
After brunch, share a quiet family walk with Mom and cherish your time together.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Sunday, May 01, 2005
The Practical Pantry Newsletter Issue #2
May 2005
Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!
- - - - - - - - - - - - - - - - - - - -
In this issue:
-- News from the Kitchen
-- Reader Questions
-- Tried and True
-- Direct from the Pantry
-- ‘Tis the Season
-- Nibbles
-- Pantry Staple of the Month
- - - - - - - - - - - - - - - - - - - -
-- News from the Kitchen --
After a long winter, spring is finally here. For me, this season brings visions of backyard gardens and farmers’ markets. I look forward to cooking with seasonal vegetables and fruits in the coming months and sharing new recipes for these items with you.
If you need a recipe for a vegetable that’s an old favorite or something you’ve never seen before, drop us a line at . We’ll do our best to find the kind of recipe you are looking for, and you never know—we might make that vegetable the subject of an upcoming column.
As always, your input is important to us and will help us improve the newsletter. Email any comments or suggestions to .
- - - - - - - - - - - - - - - - - - - -
-- Reader Questions --
Q: When a recipe calls for green pepper, what type of pepper does it mean?
A: Usually if a recipe calls for green pepper, it is referring to green sweet bell peppers. This is always true in recipes in The Practical Pantry. Any other type of pepper, such as banana peppers and jalapeno peppers, will be listed specifically.
Q: What can I do when my brown sugar gets hard?
A: When you are ready to use your brown sugar, put it in a microwave-safe container in the microwave oven. Place a cup of water next to it. Microwave on high for 2 to 3 minutes.
In the future, try storing your brown sugar in an airtight container in the refrigerator or freezer. Allow it to come up to room temperature for about 15 minutes before using.
If you have a question about a cooking technique or ingredient, or if you are just looking for a recipe, write to The Practical Pantry at .
- - - - - - - - - - - - - - - - - - - -
-- Tried and True --
I make this recipe often because it is a filling meal that is low in fat. To reduce the fat even further, substitute ground turkey breast for the ground beef. If fat isn’t a concern, feel free to serve it over crunchy chow mein noodles.
This recipe keeps well in the refrigerator, and leftovers are good for a few days. For longer storage, put leftovers in the freezer.
BAKED CHOW MEIN
8 ounces lean 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 if desired. Makes 6 servings.
- - - - - - - - - - - - - - - - - - - -
-- Direct from the Pantry --
When time is short, combine a few canned goods from the pantry into an easy meal.
CREAMED CRAB
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 6-ounce can crabmeat; rinsed, drained, and cartilage removed
1 tablespoon lemon juice
1/4 teaspoon dried basil
Dash cayenne pepper, optional
Toast or biscuits
In a 1-quart microwave-safe dish, combine soup, crabmeat, lemon juice, and basil. Add cayenne pepper if desired. Cover and cook on high power, stirring once, until heated through, about 3 to 5 minutes. Serve on toast or biscuits. Makes 4 servings.
- - - - - - - - - - - - - - - - - - - -
-- ‘Tis the Season --
Rhubarb has a unique taste that makes people either love it or hate it. Although considered to be the “favorite pie plant,” rhubarb is a versatile vegetable that is delicious in dishes from muffins to cake.
Since rhubarb is a good source of calcium, potassium and vitamin C for only 30 calories per cup, get busy harvesting and cooking. Just remember, only the stalks are edible, so don’t use the leaves or roots.
EASY RHUBARB SAUCE
Serve this microwave sauce over vanilla ice cream for a simple summer dessert.
3 cups fresh or frozen rhubarb, thawed
1 cup water
1/2 cup granulated sugar
1 3-ounce package cook-and-serve vanilla pudding mix, unprepared
In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on high until rhubarb is tender, stirring occasionally, about 8 to 10 minutes. Stir in pudding mix until blended; cook until thickened, stirring occasionally, about 1 to 2 minutes. Serve over ice cream if desired. Makes about 6 to 8 servings.
- - - - - - - - - - - - - - - - - - - -
-- Nibbles --
Check this space monthly for news about products, contests, cookbooks, and more.
NATIONWIDE SEARCH FOR THE NEXT GREAT BURGER RECIPE
(NAPSI)-You don’t have to be a rocket scientist to win the Build A Better Burger National Recipe Contest and Cook-off® but, apparently, it helps.
Consider Clint Stephenson, a genuine rocket scientist who calculates spacecraft centers of gravity for a living. He developed the grilled California avocado BLT burger with caramelized chipotle onions that was judged to be out of this world and earned him the coveted $50,000 grand prize in the Build a Better Burger Contest.
“Clint had a wonderful recipe with flavors that unfolded as you bit into the burger,” says Jeffrey Starr, culinary director for Sutter Home Winery and Build a Better Burger.
If You Build It, You Could Win
Celebrating its 15th anniversary, the contest poses the question: Can you build a better burger?
James McNair, head judge and author of a new book called “Build a Better Burger,” (Ten Speed Press), says he looks for imaginative recipes that reflect cultural and regional influences. His new book gives a complete history of the contest and offers tips for contestants. In addition to including all of the winning recipes, the book gives specific details on keeping burgers moist and flavorful, handling meat, preparing the grill, preventing flare-ups on the grill and more.
The contest accepts entries from May 30, 2005 to August 26. For complete contest entry rules, visit buildabetterburger.com or send a self-addressed stamped envelope to: Build a Better Burger, Sutter Home Winery, PO Box 248, St. Helena, Calif., 94574-0248. Build a Better Burger is not open to residents of California or Utah. Ten finalists will be flown to the Napa Valley to compete in a burger grilling cook-off on October 1, 2005.
The contest is sponsored by Sutter Home Family Vineyards, National Cattlemen’s Beef Association and the California Avocado Commission.
Here’s the winning recipe:
GRILLED CALIFORNIA AVOCADO BLT BURGERS
WITH CARAMELIZED CHIPOTLE ONIONS
Caramelized Chipotle Onions
1 large sweet onion, halved and thinly sliced
1 tablespoon Tabasco® Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown sugar
Point Reyes Blue Cheese Spread
61/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled
Patties
1 pound ground chuck
1 pound round sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme and basil (any combination)
1 tablespoon Tabasco Chipotle Pepper Sauce
11/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 Fresh California avocado slices
Balsamic vinegar for brushing on the avocado
Spicy seasoned salt, for sprinkling on the avocado
12 precooked bacon slices
6 (41/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices
To make the cheese, prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make the caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook onion mixture for 10 to 15 minutes, stirring occasionally until the onions are caramelized and most of the liquid is evaporated. Remove pan from the gill and set aside. To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.
To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreadable consistency. Remove the saucepan from the grill and set aside.
During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices and 2 bacon slices. Add the roll tops and serve. Makes 6 burgers.
- - - - - - - - - - - - - - - - - - - -
-- Pantry Staple of the Month --
The best line of defense against take-out food for dinner is a well-stocked pantry. When it comes to stocking the pantry, a freezer is as important as a cabinet full of canned goods.
Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen vegetables like peas don’t need to be washed or cut, which reduces preparation at mealtime.
Frozen peas that are thawed but not cooked can be substituted for fresh peas in salads and other uncooked dishes. To quickly thaw peas, place them in a strainer or colander and pour boiling water over them.
A bag of frozen peas makes an excellent ice pack because it molds to your body. Wrap it in a towel to insulate the cold before using. The peas can be refrozen and used many times as long as they are labeled properly so that they are not mistakenly eaten.
SOY-SAUCED PEAS
1 medium onion, chopped
2 4-ounce cans mushroom pieces and stems, drained
2 tablespoons butter or margarine
2 16-ounce packages frozen peas, thawed
1 8-ounce can sliced water chestnuts, drained and halved
3 tablespoons soy sauce
In a large saucepan, melt the butter over medium heat. Add onion and sauté until onion softens, about 3 minutes. Add mushrooms, peas, water chestnuts and soy sauce. Cook until heated through, about 10 minutes. Makes 8 servings.
- - - - - - - - - - - - - - - - - - - -
The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.
Copyright 2005, Tammy Perry Olson
Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at http://www.practicalpantry.com{{PERIOD}}
The Practical Pantry will never share your personal information, including your email address, to any third parties under any circumstances without your prior consent.