Monday, June 27, 2005
This Fourth of July, serve it on a skewer
Grilling on skewers has evolved over the years. Anything goes these days, from vegetables to chicken to fruit. Since skewers save time when it comes to cleanup, you’ll have more time to enjoy the Fourth of July festivities. Serve skewers on a bed of rice or alone, and you’ll have a wonderful summer meal perfect for a holiday celebration.
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Hawaiian Chicken Kabobs
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry or chicken broth
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves, cut into 2-inch pieces
1 20-ounce can pineapple chunks, drained
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat; lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear. Makes 8 servings.
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Reserving half of this mixture to use for basting adds extra flavor.
Peanutty Pork Kabobs
1/2 cup soy sauce
1/4 cup lime or lemon juice
1/4 cup peanut butter
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 pork tenderloin (about 1 pound), cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces
In a large bowl, combine soy sauce, juice, peanut butter, brown sugar, garlic, red pepper flakes, and ginger; mix well. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2 to 3 hours, turning occasionally. Drain and discard the marinade.
Thread pork and green peppers alternately on skewers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill until meat juices run clear, about 8 to 10 minutes longer, turning and basting frequently. Makes 4 servings.
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Pantry Pointers
If you use bamboo skewers, be sure to soak them in water for at least 10 minutes before using. This prevents them from burning up on the grill.
Vegetables are done when they are fork tender and have nice grill marks; for meat, use a meat thermometer to check for doneness.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 20, 2005
Use lemon pudding mix to create summertime desserts
Lemon cakes and cookies are a cool and light ending to any meal, making them perfect choices for summer desserts. While fresh lemons are often best when cooking or baking, these recipes begin with lemon pudding mix and allow you to take a shortcut without sacrificing flavor.
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Lemon Bundt Cake
1 18.25-ounce lemon cake mix, unprepared
1 3.4-ounce package instant lemon pudding mix, unprepared
4 eggs
1 cup water
1/3 cup vegetable oil
1 tablespoon butter or margarine, melted
1/4 cup orange juice
1 cup confectioners’ sugar
Preheat oven to 350 degrees; grease and flour a 10-inch fluted tube pan. In a mixing bowl, combine dry cake mix, dry pudding mix, eggs, water and oil. Beat on medium speed for 2 minutes; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Cool on a wire rack for 6 to 8 minutes.
Meanwhile, prepare glaze by combining butter and orange juice in a small bowl. Stir in confectioners’ sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a large fork. Slowly drizzle with glaze, Cool completely. Makes 10 to 12 servings.
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Lemon Pudding Cookies
1 cup buttermilk baking mix
1 3-ounce package instant lemon pudding mix, unprepared
1 egg
1/4 cup vegetable oil
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees; grease 2 large cookie sheets. In a large bowl, combine baking mix, pudding, egg and oil until dough forms. Roll dough into 1-inch balls; place balls 2 inches apart on the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4-inch thick cookie. Bake until just golden brown on the edges, about 8 to 10 minutes. Transfer to racks and cool completely. Makes 18 cookies.
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Pantry Pointers
When selecting a cake mix to combine with a pudding mix, avoid mixes labeled “super moist.” These often include pudding in the mix already.
Keep fresh lemons on hand year round to squeeze on salads, steamed vegetables, fish and soup. You’ll add flavor to these dishes without using salt or butter. Put the used wedges into your garbage disposal to keep it smelling fresh.
When making pudding, cover with plastic wrap so that the wrap is touching the surface of the pudding if you don’t like the “skin” that forms on pudding as it sets.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 13, 2005
Combine two great tastes for Father’s Day
Two popular entrees for any meal are beef and seafood. But when it comes to celebrating a great father, why choose? The heartiness of beef is wonderful when paired with delicious seafood for a surf and turf meal.
Traditional surf and turf meals pair a juicy rib-eye steak with a lobster tail, but the possible combinations are almost limitless. Flank steak and shrimp are one combination that is easy to find and works very well together.
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If using frozen shrimp, purchase them raw and allow them to thaw before using in this recipe.
Spicy Grilled Shrimp
1 large clove garlic
1 tablespoon coarse salt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large raw shrimp, peeled and deveined
8 wedges lemon, for garnish
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve. Makes 6 servings.
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Barbequed Marinated Flank Steak
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1-1/2 pounds flank steak
In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours or overnight.
When ready to cook, place grate on highest level, and brush lightly with oil. Preheat grill for high heat. Place steaks on the grill; discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness. Makes 6 servings.
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Pantry Pointers
London broil is a flank steak that comes from the lower hindquarters of the cow. These cuts benefit greatly from marinating before cooking.
When turning steaks on the grill, use long-handled tongs. Using a fork pierces the steaks and allows juices to run out.
Overcooked shrimp is tough. When shrimp start to turn pink, turn and continue cooking until there is no more gray coloring. Remove from the grill and serve immediately.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 06, 2005
Cherries pack a nutritional punch
Warmer weather brings many fresh fruits and vegetables which give us the flavor and nutrition that may have been lacking in our winter diets. Some summer treats, like cherries, only are around for a few months out of the year. Take advantage of them while you can by adding them to smoothies, pancakes, or cakes; putting them in salads and pies; or snacking on them right off them stem. You might even feel better after eating them, as cherries contain antioxidants and anti-inflammatory properties.
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Cherry Waldorf Salad
2 large apples (about 1 pound), chopped
1 tablespoon lemon juice
2 celery ribs, chopped
1 cup pitted tart cherries, halved
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons honey
1/8 teaspoon salt
In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries and almonds. In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving. Makes 6 to 8 servings.
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Fresh Cherry Crisp
4 cups pitted sour cherries
1-1/2 cups granulated sugar
4 tablespoons all-purpose flour
Topping:
1-1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter or margarine
1/2 cup shortening
Preheat oven to 375 degrees. In a large bowl, combine cherries, 1-1/2 cups granulated sugar, and 4 tablespoons flour. Pour into 9x13-inch baking dish. In a medium bowl, combine 1-1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries. Bake in preheated oven until topping is golden brown, about 45 to 50 minutes. Makes 8 servings.
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Pantry Pointers
When selecting cherries, look for fruit that is shiny and plump without blemishes. Sweet cherries should have flesh that is firm without being hard, and sour cherries should have flesh that is medium-firm.
Store fresh cherries in the refrigerator, and take them out for a few hours before serving. Room temperature cherries have better flavor. Use fresh cherries within two to four days of purchasing. Stemmed cherries don’t keep as long as those that still have stems.
If you don’t have a cherry pitter, carefully halve them with a paring knife. Use the tip of the knife to pry out the pit. Be careful when pitting cherries as the juice may stain clothing. One pound fresh unpitted cherries yields about 2-1/3 cups pitted cherries.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Wednesday, June 01, 2005
The Practical Pantry Newsletter #3
June 2005
Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!
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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
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-- News from the Kitchen --
The weather finally got warm enough to plant the garden. Our garden is small, but has tomatoes, broccoli, peas, and lots of herbs. The garlic that was planted last fall is thriving, and our rosebush has given us the first beautiful rose of the year.
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
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-- Reader Questions --
Q: I have a casserole recipe that calls for dry mustard, and I hate to buy a jar just for one recipe. How much prepared mustard should I use instead?
A: Substitute 1 tablespoon prepared mustard for 1 teaspoon dry mustard.
Q: What can I do to stop my brownies from sticking to the pan?
A: Line the pan with aluminum foil, letting the foil hang over the rim of the pan. Grease the bottom only of the foil. After you cool the brownies according to the recipe directions, grasp the foil edges and carefully pull the brownies out of the pan. Cut them after they cool completely.
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
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-- Tried and True --
I make this recipe often for picnics and potlucks. The ranch dressing is nice change from the traditional mayonnaise-based salads. If you use reduced-fat ranch salad dressing, you’ll end up with a lighter salad that still offers the creamy texture people expect in a potato salad.
RANCH POTATO SALAD
6 baking potatoes, peeled and cubed
2 ribs celery, thinly sliced
1 medium onion, diced
1/2 cup ranch salad dressing, regular or reduced fat
Place potatoes in a pot; cover with water and bring to a boil over medium-high heat. Cook until tender, about 8 to 15 minutes. Drain; allow potatoes to cool. Add celery, onion and dressing; mix well. Chill until ready to serve. Makes 6 servings.
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-- Direct from the Pantry --
When time is short, combine a few canned goods from the pantry into an easy meal. If your chicken is thawed, this recipe only takes a few minutes to assemble.
BUSY DAY CHICKEN CASSEROLE
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 10.75-ounce can condensed cream of celery soup, undiluted
1 cup water
1 cup uncooked white rice
1 4.5-ounce can mushrooms, drained
1/8 teaspoon garlic powder
Ground black pepper to taste
1 1-ounce package dry onion soup mix
8 skinless, boneless chicken breast halves
Preheat oven to 325 degrees. In a large bowl, combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper; mix well. Pour mixture into a 9x13-inch baking dish and spread on bottom. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for until chicken is cooked through and no longer pink inside, about 1 to 1-1/2 hours. Makes 8 servings.
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-- ‘Tis the Season --
Green salads make a great side dish, especially in warmer weather. And we know we should eat more of them because they are good for us. But what stands in the way is that the same old lettuce and dressing gets a bit tiresome. Here are a few tips to bring green salads from dreary to terrific.
-- Start with greens in season. Not only are they less expensive, they have the best flavor. Don’t be afraid to try something new.
-- Wash them well. A quick rinse under running water isn’t always enough. Instead, fill a large bowl with cool water and gently swish them around.
-- Never squeeze. A salad spinner works great to dry greens. If you don’t have one, place them in a colander and allow them to drain. Squeezing will damage the leaves, causing them to wilt and look unattractive.
-- When it comes to dressing, start slow. If tossing the salad before serving, start with just one teaspoon of dressing per two cups greens. This may be enough if the salad is tossed well; you can always add more if the salad needs it. Toss gently, and take your time. Never dress a salad until you’re ready to serve it.
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-- Nibbles --
Check this space monthly for news about products, contests, cookbooks, and more.
“SHARE YOUR GOOD START STORY” CONTEST RALLIES MOTHERS NATIONWIDE
(NAPSI)-The best advice moms receive about pregnancy and motherhood often comes from other moms.
In support of moms’ enthusiasm for exchanging advice, Nestle Good Start Supreme DHA & ARA with Comfort Proteins Infant Formula invites moms to enter the “Share Your Good Start Story” contest.
Whether it’s specific to pregnancy, baby care or infant feeding, moms can submit their personal stories about how they got off to a good start with their baby in 250 words or less online at verybestbaby.com/GoodStartContest or by mail before August 31, 2005.
The most helpful, relevant and insightful stories will be featured online for the benefit of moms everywhere.
One grand-prize winner will receive the much coveted gift of time and the gift of bliss. She will win a year of helpful monthly services of her choice from one of the following: personal chef, or housecleaning or personal assistant.
In addition, she will indulge in a day of beauty and relaxation for herself and a guest at a local spa where she’ll be treated to a soothing massage, refreshing facial and luxurious manicure/pedicure.
Five runners-up will also win the gift of time by each being awarded with three months of services of her choice from one of the following: personal chef, or housecleaning or personal assistant.
“The ‘Share Your Good Start Story’ contest creates a unique forum for gathering real-life stories and helpful anecdotes that can give new moms comfort and support,” said Doreen Ida, mother of two and Vice President, Marketing, Nestle Infant Nutrition. “We applaud mothers everywhere for their generosity in sharing their motherhood experiences every day.”
In addition to submitting a good start story at verybestbaby.com/GoodStartContest, moms will also have the opportunity to discover insights into breastfeeding, baby care, and infant nutrition, as well as find answers from top health care professionals to commonly asked questions about pregnancy and infants.
According to Nestle, breastfeeding is the gold standard in infant nutrition. However, for those moms who cannot or choose not to breastfeed, or who choose to supplement, formulas such as Nestlé Good Start Supreme DHA & ARA with Comfort Proteins provide infants with all the nutrients they need for growth and development.
To obtain rules, visit verybest baby.com/GoodStartContest or mail a 3x5 card with your name, address and phone number to: “Share Your Good Start Story Contest,” 6500 Wilshire Blvd, Suite 1900, Los Angeles, California, 90048. No purchase necessary. Contest ends 11:59 PM PT 8/31/05. Void where prohibited. Open to residents of the 50 U.S. states & D.C., 18 or older.
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-- Pantry Staple of the Month --
Confectioners’ sugar--also known as powdered sugar or icing sugar--is granulated sugar that’s been pulverized and sifted with a bit of cornstarch. The cornstarch keeps the fine sugar from clumping and helps to stiffen some recipes made with confectioners’ sugar, such as meringues and icings.
While granulated sugar may leave foods grainy, especially if those foods are not cooked at high enough temperatures, confectioners sugar dissolves quickly in either hot or cold mixtures. Confectioners’ sugar is also great for dusting on a dessert to give it a nice presentation.
Confectioners’ sugar will keep about 18 months in an unopened or airtight container. Granulated sugar does not always substitute well for confectioners’ sugar, especially in uncooked recipes such as whipped cream. But if a substitution is necessary, try 1/2 cup plus 1 tablespoon granulated sugar for 1 cup of confectioners’ sugar. You can substitute 1-3/4 cups of confectioners’ sugar for 1 cup granulated sugar.
EASY BOSTON CREAM PIE
This recipe offers a quicker version of this favorite dessert.
Cake:
1 package yellow cake mix (single-layer size)
1/2 teaspoon orange extract
Filling:
1 4-ounce package instant vanilla pudding
1 teaspoon vanilla extract
Icing:
1 cup confectioners’ sugar
1/4 cup baking cocoa
1/8 teaspoon salt
1 tablespoon butter or margarine, softened
3 tablespoons hot water
Prepare the cake mix according to package directions, adding the orange extract to the batter. Pour into a greased and floured 8-inch round cake pan. Bake according to package directions, until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes, then remove from pan and cool completely on the wire rack.
For filling, prepare pudding mix according to package directions, adding vanilla extract to the mix. Place in a bowl; cover with plastic wrap touching the surface of the pudding to prevent skin from forming on top. Cool in refrigerator until pudding is completely set.
For icing, mix confectioners’ sugar and cocoa together; blend in butter. Add hot water and stir until smooth. Cool until it reaches a consistency like frosting, about 15 to 30 minutes.
Split cake horizontally into two even layers. Spread pudding mixture over bottom layer and cover with top layer. Frost with icing to cover the top (do not frost sides). Allow to chill for 2–4 hours before cutting. Store leftovers in the refrigerator. Makes 8 servings.
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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
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