Monday, June 26, 2006
Bring red, white, and blue to Independence Day
When the Fourth of July rolls around each year, Americans often plan a day full of summer activities and great food. It’s a great time to appreciate our families and friends, and share a meal with them. With the fresh fruits and vegetables available this time of year, even the food can be patriotic. These recipes don’t require much work, but the results add sparkle to the festivities.
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Red, White, and Blue Coleslaw
12 slices bacon
6 cups shredded cabbage
1 cup coleslaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Place bacon in a large, deep skillet over medium high heat; cook until evenly brown. Crumble and set aside. In a large bowl, combine the bacon, cabbage and dressing; mix well. Sprinkle with cherry tomatoes and blue cheese. Refrigerate and serve chilled. Makes 6 to 8 servings.
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Red, White, and Blue Potato Salad
1 pound small white potatoes (such as Creamer Fingerling or Yukon Gold)
1 pound small red potatoes
12 ounces Purple Peruvian potatoes
3 tablespoons olive oil
2 ounces chopped ham
1/3 cup chopped walnuts
8 garlic cloves, finely chopped
3 tablespoons sherry or white wine vinegar
1 cup finely chopped red bell pepper
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut the potatoes into 1-1/2-inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tablespoon olive oil in a medium skillet. Add ham, walnuts and garlic; sauté 10 minutes. Add vinegar; stir well.
In a large bowl, toss ham mixture with potatoes, 2 additional tablespoons olive oil, red pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings.
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Red, White, and Blue Trifle
2 12-ounce containers whipped topping, thawed
1 5.9-ounce package vanilla instant pudding
1 whole angel food cake, cut into 1 inch cubes
Sliced fresh strawberries and blueberries
Slivered almonds, optional
Prepare instant pudding according to package directions. Layer ingredients as follows from bottom of trifle bowl to top: 1/3 whipped topping, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 whipped topping, remaining cake cubes, remaining pudding, blueberries, and remaining whipped topping. Top with slivered almonds if desired. Makes 16 servings.
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Pantry Pointers
For a simple red, white, and blue dessert, thread strawberries, blueberries, and apples or bananas onto a skewer. Serve with fruit dip.
Keep all perishable items in a cooler with plenty of ice and keep coolers in the shade whenever possible.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Side Dishes • (0) Contributions • Permalink
Monday, June 19, 2006
Make great food for the great outdoors
One of the best parts about camping is the food. Whether it’s the special treats we allow ourselves while hiking and swimming or the challenge of cooking without the conveniences of home, many things seem to taste better when served in the wilderness.
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S’More Snack Mix
2 cups honey graham cereal
1 cup minature marshmallows
1 cup peanuts
1/2 cup semisweet chocolate chips
1/2 cup raisins
In a large plastic resealable bag, combine all ingredients. Tighly close the bag and shake well. Makes 5 servings.
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Dutch Oven Green Bar Stew
1-1/2 pounds beef, cubed
1 tablespoon vegetable or canola oil
1 teaspoon salt
1/2 cup water
2 carrots, diced
1 small onion, chopped
2 medium potatoes, cubed
2 teaspoons dried parsley flakes
Brown beef in vegetable oil in an uncovered dutch oven. Add salt and water; cover and cook over low-to-medium heat fire for 30 minutes. Add carrots and onion and cook an additional 30 minutes. Add potatoes and parsley and cook 30 to 40 minutes more, adding water as needed to keep about 1 inch of liquid in the dutch oven. Makes 4 servings. Adapted from Dutch Oven Cooking (Fourth Edition) by John G. Ragsdale.
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Campfire Banana Splits
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 10.5-ounce package miniature marshmallows
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Carefully unwrap bananas, open the peels wide, and eat with a spoon. Makes 6 servings.
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Pantry Pointers
When packing ingredients for camping, measure them for each recipe and pack in plastic resealable bags or plastic storage containers. Label each bag with the amount and recipe.
For sandwiches, pita bread holds its shape better which makes it easier to transport.
Before you sit down to eat dinner, put a pot of water on the campfire. It will heat while you eat, and you’ll be ready to wash dishes when the meal is over.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, June 12, 2006
Make a meal for Dad's heart
Father’s Day is a great time to tell your dad that you hope he’ll be around for many years to come. Making him a heart-healthy meal on his special day may help jumpstart a lifestyle of healthy eating.
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Spinach is full of vitamins and minerals, including folate and iron. For a low-fat version, use low-fat or fat-free ranch dressing and sour cream.
Spinach Dip
1 10-ounce package frozen chopped spinach
3 tablespoons grated Parmesan cheese
3 tablespoons ranch salad dressing
1/2 cup sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Cook spinach according to package directions; drain well and chill. Combine all ingredients in a bowl and mix well. Chill before serving. Serve with cut-up vegetables or snack crackers. Makes about 1-3/4 cups of dip.
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Salmon is loaded with heart-healthy omega-3 fatty acids.
Maple Salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow metal baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon until easily flaked with a fork, about 15 to 20 minutes. Makes 4 servings.
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Blueberries are filled with antioxidants that are good for the heart. This recipe utilizes fresh blueberries, and because it is made with only one crust it contains less fat than traditional double-crust recipes.
Topless Blueberry Pie
3/4 cup granulated sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 9-inch pie crust, baked
In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes. Add butter and let cool about 5 minutes. Stir in remaining blueberries. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours. Makes 8 servings.
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Pantry Pointers
After surprising Dad with a heart-healthy meal, consider going on a nice heart-healthy walk with him. The exercise is beneficial to everyone, and also gives the family a chance to talk without distractions such as television. Just do it around his favorite televised sports because it is, after all, his day.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, June 05, 2006
Let your chicken go nuts
Cashews make a wonderful snack. They are a good source of vitamins and minerals, such as iron, magnesium, and zinc as well as a protein. And while they do contain fat, they are lower in fat than other tree nuts and have no cholesterol. But cashews can be more than a great snack. When paired with chicken, cashews add flavor and crunch to mealtime.
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Chicken Cashew Salad
2 cups seashell pasta
1/4 cup packed brown sugar
1 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
Cook pasta according to package directions until al dente; drain and rinse with cold water. In a large bowl, combine brown sugar, salad dressing, lemon juice and vinegar. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving. Makes 6 servings.
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Cashew Chicken
3 tablespoons canola or vegetable oil
2 boneless chicken breast halves, cut into bite-sized pieces
1/2 teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery
1 8-ounce can bamboo shoots, drained and diced
1 8-ounce can water chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
Heat oil in a large skillet over medium-high heat. Sauté chicken until golden, then season with pepper. Add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
In a small bowl, whisk cornstarch and water together; blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve. Makes 6 servings.
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Pantry Pointers
To toast cashews, preheat the oven to 350 degrees. Place cashews on an ungreased baking sheet and toast until the nuts become golden brown, about 5 to 10 minutes, shaking the baking sheet occasionally. Another method is to place cashews in a large, dry skillet over medium-high heat and toast until golden brown, about 5 minutes, shaking the pan occasionally.
To easily chop cashews, place them on a cutting board and chop them by moving the knife with a rocking motion. When chopping cashews in a food processor, be careful not to process too long or the nuts with turn into a paste.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com