Monday, August 29, 2005
Bring water chestnuts to your Labor Day celebration
If you are like many Americans, your Labor Day celebration will include good food, maybe even classic side dishes like chips, coleslaw, and baked beans. For something different, consider a recipe containing water chestnuts. This canned fruit of the water plant is common in Asian dishes, but water chestnuts also make a tasty (and crunchy) addition to a variety of side dishes.
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Cauliflower Salad
2 cauliflower, cut into small pieces
2 cans sliced water chestnuts, drained
1-1/2 cups mayonnaise, regular or reduced fat
2 packages ranch dressing mix
2 cups sliced radishes
1 cup chopped onions
1-1/2 cups sour cream
In a large bowl, combine cauliflower, water chestnuts, mayonnaise, dressing mix, radishes, onions, and sour cream. Cover and chill in refrigerator for several hours or overnight. Makes 12 servings.
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If you use fat-free Italian salad dressing in this recipe, each serving will contain only 5 grams of fat.
Crisp Vegetable Mix
1 16-ounce package frozen French-style green beans, thawed
2 15-ounce cans garbanzo beans, rinsed and drained
2 8-ounce cans sliced water chestnuts, drained
1 14-ounce can bean sprouts, drained
1 cup slivered almonds, toasted
1 8-ounce bottle Italian salad dressing, regular or reduced fat
In a bowl, combine green beans, garbanzo beans, water chestnuts, and sprouts; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving. Makes 12 servings.
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Serve this dip with crackers or assorted vegetables such as green peppers, celery, mushrooms, and carrots.
Shrimp and Water Chestnut Dip
1 4-ounce can shrimp, drained and rinsed
1 cup sour cream
1/4 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Coarsely chop shrimp. In a medium bowl, combine sour cream, mayonnaise, celery, water chestnuts, green onions, soy sauce, ginger, and garlic powder. Refrigerate at least 2 hours before serving. Makes about 2 cups.
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Pantry Pointers
If you are out of the celery you need for a salad recipe, try substituting chopped water chestnuts. The flavor will be milder than celery, but the water chestnuts will provide crunch.
When bringing a cold dish to a picnic or cookout, thoroughly chill the item in the refrigerator. If the food is not cold when you put it in the cooler, the ice or ice packs will have a harder time keeping the food cold.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Side Dishes • (0) Contributions • Permalink
Monday, August 22, 2005
Give your fish an Italian flavor
Fish makes a nutritious meal, and with so many kinds to try and so many ways to prepare it, the variety is almost limitless. With the addition of Italian-style seasonings, fish becomes a contemporary dish suitable for even the pickiest eaters.
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Italian-Style Walleye
6 walleye fillets (about 1-1/2 pounds)
1 15-ounce can tomato sauce
2 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese
Preheat oven to 350 degrees; lightly grease a greased shallow 3-quart or 13x9-inch baking dish. Place walleye in prepared dish. In a medium bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over the fish. Bake, uncovered, for 15 minutes. Sprinkle with mozzarella cheese; bake until fish flakes easily with a fork, about 5 to 10 additional minutes. Makes 6 servings.
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Italian Fish and Vegetables
1 cup Italian salad dressing, divided
1 pound whitefish or trout fillets
2 cups assorted sliced vegetables, such as zucchini and red pepper
Pour 3/4 cup of the dressing over fish and vegetables in shallow glass or plastic dish; cover. Put in refrigerator and allow to marinate for 1 hour. Drain; discard marinade. Preheat grill to medium heat. Grill fish and vegetables until fish flakes easily with a fork and vegetables are crisp-tender, about 15 minutes, turning and brushing occasionally with the remaining 1/4 cup dressing. Makes 4 servings.
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Broiled Italian Cod
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
4 3-ounce cod fillets
1 egg white, lightly beaten
Preheat oven to 450 degrees; lightly coat a baking sheet with nonstick cooking spray. In a small shallow bowl, combine bread crumbs, cheese, cornmeal, oil, Italian seasoning, garlic powder and pepper; set aside. Place the cod on the baking sheet, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top. Bake in a preheated oven until the fish flakes easily with a fork, about 8 to 12 minutes. Makes 4 servings.
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Pantry Pointers
When deciding how to prepare fish, a good rule of thumb is the fresher the fish, the less complicated the dish should be. If the fish has been frozen, it is best to cook it slower and with more seasonings.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 15, 2005
Use dill for more than just pickles
Many agree that dill has a distinctive flavor, and that it is a perfect match for pickles. But the feathery leaf of the fresh dill plant has a variety of uses, from sauces to salad dressings to seasoning meat.
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Although you can use this sauce on many types of fish, it is terrific on salmon.
Mustard Dill Sauce
1/2 cup sour cream
1-1/2 tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
Whisk together sour cream, mustard, lemon juice and dill until well blended. Cover and refrigerate at least 2 hours before serving. Makes 4 servings.
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Dilly Pork Chops
6 boneless pork loin chops (1/2 inch thick)
1/4 cup butter or margarine, melted
1 tablespoon Dijon mustard
1 to 1-1/2 teaspoons dill weed
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Preheat oven to broil. Prick pork chops with a fork. In a small bowl, combine butter, mustard, dill, Worcestershire sauce, and garlic powder; spoon over both sides of chops. Place on a broiler pan; broil 4 to 6 inches from the heat until juices run clear, about 4 minutes on each side. Makes 6 servings.
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Serve this spread with an assortment of hearty crackers or toasted French bread for an appetizer or snack. To serve with vegetables or chips, thin the spread with a little sour cream until it reaches desired consistency.
Dilly Cheese Spread
2 8-ounce packages cream cheese, softened
1 8-ounce package garlic and herb flavored feta cheese, crumbled
2 tablespoons chopped fresh dill
In a medium bowl, thoroughly blend cream cheese, feta cheese, and dill with an electric mixer. Cover and refrigerate at least 4 hours or overnight. Makes 24 servings.
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Cucumber Salsa
2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dill weed
1/2 teaspoon salt
Tortilla chips
In a bowl, combine cucumbers, tomatoes, green pepper, onion, garlic, lime juice, parsley, cilantro, dill weed, and salt; cover and refrigerate for 1 hour. Serve with chips. Makes about 4 cups.
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Pantry Pointers
For a quick topping for fish, combine minced fresh dill with softened butter and allow to chill in the refrigerator for at least two hours. This spread also is good on bread.
If a recipe calls for 1 teaspoon of dried dill weed, try substituting 1 tablespoon chopped fresh dill.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • (0) Contributions • Permalink
Monday, August 08, 2005
Go beyond burgers with these grilled dishes
Just the thought of grilling an evening meal often conjures up images of steaks, chicken, hamburgers, and more. But the grill doesn’t have to be synonymous with meat. If you have vegetarian friends, or if you’d just like to try a lighter meal that highlights fresh summer ingredients, fire up the grill but skip the meat.
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Use the meaty flavor of Portobello mushrooms to make meatless burgers by placing them on buns and topping with cheese. If using whole mushrooms, remove the stems before marinating.
Grilled Portobello Mushrooms
4 Portobello mushroom caps
1/4 cup canola oil or olive oil
3 tablespoons chopped onion
4 cloves garlic, minced
2 tablespoons balsamic vinegar
Place mushroom caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic, and vinegar. Pour mixture evenly over the mushroom caps and let marinate for 1 hour. Grill over medium-high heat until tender, about 10 minutes. Serve immediately. Makes 4 servings.
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Feel free to add additional toppings to pita pizzas, such as green peppers and onions.
Pita Pizzas
4 pita bread rounds
4 teaspoons olive oil
3/4 cup pizza sauce
2 cups shredded mozzarella cheese
1 cup sliced mushrooms
1/2 teaspoon garlic salt
Preheat grill for medium-high heat. Spread one side of each pita with 1 teaspoon olive oil. Divide remaining ingredients evenly between pitas, starting with sauce and topping with cheese, mushrooms, and garlic salt. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes. Makes 4 servings.
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Grilled Vegetables
3/4 cup Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon dried parsley
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon Cajun seasoning
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 small onion, julienned
1/2 medium green pepper, julienned
1 large carrot, cut into 1/4-inch slices
1 celery rib, cut into 3/4-inch slices
4 whole fresh mushrooms, quartered
In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat until tender, about 20 minutes, turning frequently. Makes 4 servings.
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Pantry Pointers
If you cannot find Cajun seasoning, make your own by combining 1/4 teaspoon salt with 1/8 teaspoon each of cayenne pepper, white pepper, black pepper, paprika, onion powder, and garlic powder.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 01, 2005
When it comes to dinner, salads are cool
Just as a bowl of stew is a perfect match for a cold winter day, a crisp salad is a perfect match for a hot summer day. Salads are easy to make and fun to eat, and they are a good way to take advantage of garden-fresh produce. The addition of meat turns a salad into a meal, and using the grill to cook the meat outside lets you keep it cool inside.
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Chicken Fiesta Salad
2 skinless, boneless chicken breast halves
1 1.27-ounce packet fajita seasoning, divided
1 15-ounce can black beans, rinsed and drained
1 11-ounce can Mexican-style corn
1/2 cup salsa
1 10-ounce package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
Shredded cheddar cheese and tortilla chips, optional
Rub the chicken with 1/2 of fajita seasonings. Grill chicken over medium heat until chicken juices run clear; cool and then chop. In a large saucepan over medium heat, mix beans, corn, salsa and remaining 1/2 of fajita seasoning; heat until warm. In a large bowl, toss salad greens, onion and tomato. Top salad with chicken and bean mixture. Serve with shredded cheese and tortilla chips if desired. Makes 4 servings.
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Greek Beef Salad
1 pound beef top round steak, about 1 inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 tablespoons crumbled feta cheese
8 Greek or ripe olives, optional
2 pita breads, toasted, cut into wedges
Marinade:
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper
Whisk marinade ingredients in small bowl. Place beef steak and 1/2 of marinade in resealable plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally. Reserve remaining marinade.
Remove steak; discard marinade. Grill steak over medium heat to desired doneness. Let stand 10 minutes; cut into thin slices. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges. Makes 4 servings. Recipe adapted from http://www.beefitswhatsfordinner.com.
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Pantry Pointer
Lettuce keeps better if you wash it before storing. Drain it well on paper towels or in a salad spinner, then wrap loosely in plastic wrap or a plastic bag. Cut or tear lettuce into bite-size pieces just before serving to avoid bruising the leaves, which could cause browning.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com