Monday, February 27, 2006
Dressed up pudding is a comforting treat
Few things can match pudding when it comes to a sweet and creamy treat. It comes in a variety of flavors, it’s easy to make, and skim milk versions are just as good as their whole milk counterparts. It’s no wonder pudding usually tops the list of favorite comfort foods. And while plain instant pudding is convenient, it’s worth the time to add a few extra ingredients.
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Pineapple and Pistachio Pudding
1 1-ounce package instant sugar-free pistachio pudding mix
1 8-ounce container plain low-fat yogurt
1 8-ounce container vanilla low-fat yogurt
1 8-ounce can unsweetened crushed pineapple, undrained
1 cup frozen whipped topping, thawed
In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover and refrigerate until chilled. Makes 6 servings.
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Cappuccino Pudding
4 teaspoons instant coffee granules
1 tablespoon boiling water
1-1/2 cups cold fat-free milk
1 1.4-ounce package sugar-free instant chocolate (fudge) pudding mix
1/2 teaspoon ground cinnamon
1 cup reduced-fat whipped topping
Additional whipped topping and chocolate wafer crumbs, optional
Dissolve coffee in water; set aside. In a mixing bowl, combine milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with whipped topping and wafer crumbs if desired. Makes 4 servings.
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Banana Pudding
8 ounces sour cream
1 8-ounce container frozen whipped topping, thawed
1 5-ounce package instant vanilla pudding mix
2 cups whole milk
1 16-ounce package vanilla wafer cookies
4 bananas, peeled and sliced
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until ready to serve. Makes 10 servings.
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Deluxe Chocolate Pudding
1-3/4 cups cold milk
1 3.9-ounce package instant chocolate pudding mix
1/4 cup sour cream
1/4 teaspoon almond extract
1/4 cup chopped pecans, optional
4 pecan halves, optional
In a bowl, combine milk, pudding mix, sour cream and extract. Whisk until slightly thickened, about 2 to 3 minutes. Stir in pecans, if desired. Spoon into four bowls. Top with pecan halves if desired. Makes 4 servings.
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Pantry Pointer
If you don’t like the “skin” that forms on pudding as it cools, cover the pudding with plastic wrap so that the wrap is touching the surface of the pudding.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 20, 2006
Dust off your bread machine
There are a lot of gadgets on the market these days, from appliances that promise perfect hard-cooked eggs to countertop grills that drain off fat. But few things are as versatile as a bread machine. With this appliance, you can make everything from sandwich bread to pizza crusts, banana bread, and hot dog buns. You’ll end up with bread products that are better tasting and healthier than store-bought varieties, at a fraction of the cost.
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This recipe works well with either seven-grain or nine-grain cereal, which contain tasty ingredients such as wheat, rye, oats, barley, and flaxseed. It may be labeled as a “hot cereal,” but use it dry and unprepared in this recipe.
Seven-Grain Bread
1-1/3 cups water (70 to 80 degrees)
2-1/2 tablespoons butter or margarine, softened
2 tablespoons packed brown sugar
1 teaspoon salt
1-1/3 cups seven-grain cereal
2-2/3 cups bread flour
1-1/2 teaspoons yeast
In bread machine pan, place all ingredients in order recommended by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Makes 1 1.5-pound loaf.
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Whole Wheat Oatmeal Bread
1-1/4 cups water (70 to 80 degrees)
2 tablespoons honey
2 tablespoons butter or margarine, softened
1-1/4 teaspoons salt
2 tablespoons nonfat dry milk powder
1-3/4 cups bread flour
1 cup whole wheat flour
1/3 cup quick-cooking oats
1-1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order recommended by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Makes 1 1.5-pound loaf.
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Pantry Pointers
If you use your bread machine often, buying yeast in bulk can save money. Good places to buy yeast include health food stores and membership club stores where yeast can cost as little as $2 or $3 per pound. Store what you need in the refrigerator and keep the extra in the freezer.
If your recipe calls for a 1/4-ounce package of yeast, substitute 2-1/4 teaspoons of bulk yeast. Allow the yeast to come up to room temperature before using.
If your bread doesn’t rise properly, it may be a sign that your yeast isn’t fresh.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 13, 2006
Warm up in a hurry with soup
Winter weather may be uncomfortable at times, but nothing brings comfort to cold and dark days like a steaming bowl of homemade soup. And when paired with a salad and thick slices of bread, soup can satisfy even the biggest of appetites. Since these recipes take less than a half hour, you can delight everyone at the dinner table in a hurry.
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Chinese Chicken Soup
3 14.5-ounce cans chicken broth
1 16-ounce package frozen stir-fry vegetable blend
2 cups cubed cooked chicken
2 teaspoons dried ginger
1 teaspoon soy sauce
1/4 teaspoon sesame oil
In a large saucepan, combine broth, vegetables, chicken, ginger, soy sauce, and sesame oil. Bring to a boil. Reduce heat; cover and simmer until heated through, about 15 minutes. Makes 6 servings.
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Butter Bean Veggie Soup
3 celery ribs, chopped
3 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 14.5-ounce cans chicken broth
2 15-ounce cans butter beans, rinsed and drained
1 14.5-ounce can stewed tomatoes, undrained and cut up
1 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
In a large saucepan, sauté the celery, carrots and onion in oil until onion is tender, about 5 minutes. Stir in flour until blended. Gradually add the broth. Stir in beans, tomatoes, basil, parsley, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, about 10 minutes. Makes 8 servings.
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Quick Salmon Chowder
1 small onion, halved and thinly sliced
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of celery soup, undiluted
1-1/3 cups milk
1 7.5-ounce can salmon, drained, bones and skin removed
1 15-ounce can cream-style corn
1 teaspoon dried parsley flakes
In a large saucepan, sauté onion in butter until tender, about 5 minutes. Stir in condensed soup, milk, salmon, corn, and parsley. Reduce heat; simmer, uncovered, until heated through, about 10 minutes. Makes 4 servings.
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Pantry Pointers
If soup tastes sweet, add a little salt. If soup is too salty, add raw cut potatoes. Discard them after they cook as they will have absorbed the salt.
If soup is too thin, try adding instant mashed potato flakes to thicken. Add a little at a time, stirring thoroughly, and continue adding until desired consistency is reached.
Another way to thicken a soup that contains vegetables or beans is to remove some of them and puree in a blender. Return to the original soup mixture and stir.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 06, 2006
Enhance your meals with balsamic vinegar
With or without marinating, vinegar adds flavor to many dishes. When that vinegar is balsamic, it adds a fruity flavor to food—similar to cooking with wine but without the alcohol.
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Honey-Glazed Pork Tenderloin
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 pork tenderloins, about 3/4 pound each
Preheat oven to 450 degrees. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar. Place the pork tenderloins in a roasting pan; roast 15 minutes. Remove pork from oven; baste with the honey sauce. Reduce oven temperature to 350 degrees and continue roasting pork until done, about 45 minutes, basting occasionally with the honey sauce. For best results, check pork with a meat thermometer. Pork is done when the thermometer reads 160 degrees. Makes 6 servings.
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Braised Balsamic Chicken
6 skinless, boneless chicken breast halves
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 medium onion, thinly sliced
1/2 cup balsamic vinegar
1 14.5-ounce can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Makes 6 servings.
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Balsamic Tuna Melt
1 6-ounce can tuna, packed in water, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices bread
2 teaspoons chopped dill pickle
1/4 cup shredded Cheddar cheese
Preheat oven to 375 degrees. Lightly toast bread. In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Pile the tuna mixture onto one bread slice. Sprinkle cheese over the other slice of bread. Bake in preheated oven until cheese is melted and tuna is heated through, about 7 minutes. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately. Makes 1 serving.
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Pantry Pointers
Inexpensive bottles of balsamic vinegar do not have the true, rich flavor of more expensive aged vinegars. However, they often work well for marinades and glazes.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com