Monday, July 31, 2006
Grill a better burger
Summertime often calls for burgers on the grill, but deciding how to prepare them can be daunting. Whether you choose to season the meat or not, you can serve delicious burgers anytime.
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These flavorful burgers are good topped with sliced tomato, onion, and pickles.
Zippy Burgers
1 egg, lightly beaten
2 tablespoons chili sauce
1 teaspoon dried minced onion
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
4 hamburger buns, split
Preheat an outdoor grill to medium heat. In a large bowl, combine the egg, chili sauce, onion, horseradish, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties.
Grill, covered, to desired doneness, about 5 to 7 minutes on each side. Serve on buns with desired toppings. Makes 4 servings.
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These simple burgers are reminiscent of those served in American diners.
Diner Burgers
1 pound ground beef
4 teaspoons prepared mustard
4 large hamburger buns
4 teaspoons butter
1 small onion, thinly sliced
4 slices American cheese
1 large tomato, thinly sliced
4 leaves iceberg lettuce
4 teaspoons mayonnaise, optional
Preheat an outdoor grill to high heat. Shape into 4 patties. Grill to desired doneness, about 5 to 7 minutes on each side.
While the burgers are cooking, spread each top bun with 1 teaspoon of butter, and spread each bottom bun with 1 teaspoon of mustard. Place the buns onto the grill until lightly toasted, about 1 minute. Assemble the burgers on buns with onion, cheese, tomato, and lettuce. Spread 1 teaspoon mayonnaise onto each top bun if desired. Makes 4 servings.
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These burgers offer a lot of flavor for only 6 grams of fat each.
Turkey Burgers
1 pound lean ground turkey
1/4 cup egg substitute
1/4 cup dry bread crumbs
1 teaspoon steak sauce
1 teaspoon spicy brown mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 hamburger buns, split
Lettuce leaves and tomato slices, optional
Preheat an outdoor grill to medium heat. In a bowl, combine turkey, egg substitute, bread crumbs, steak sauce, mustard, thyme, and pepper. Shape into four patties. Grill until no longer pink, about 6 to 8 minutes on each side. Serve on buns with lettuce and tomato if desired. Makes 4 servings.
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Pantry Pointers
For easy flipping and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
Wetting your hands with cold water before shaping ground meat into patties makes the job easier.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 24, 2006
The perfect little black bean
Black beans are a nutritional treasure-trove, filled with protein, iron, magnesium, and more. And thanks to their high fiber content—about 15 grams in 1 cup cooked black beans—black beans will fill you up and leaving you feeling full longer.
Black beans also hold their shape well, making them perfect for both cooked and uncooked recipes. And since it may not be appealing to cook dried beans in the middle of summer, canned black beans can come to the rescue on warm, busy days.
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Black Bean and Corn Salad
1/2 cup prepared balsamic vinaigrette salad dressing, regular or reduced fat
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 15-ounce cans black beans, rinsed and drained
2 15-ounce cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped
In a small bowl, mix together vinaigrette, pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover; refrigerate overnight. Toss again before serving. Makes 6 servings.
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To lower the fat in this recipe, use reduced-fat cheese and sour cream.
Black Bean Enchiladas
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil or canola oil
1 16-ounce can vegetarian refried beans
1 15-ounce can black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 6-inch flour tortillas
2 medium tomatoes, chopped
1 cup shredded Mexican cheese blend
3 cups shredded lettuce, optional
6 tablespoons sour cream, optional
Preheat oven to 350 degrees. In a nonstick skillet, sauté onion and green pepper in oil until tender, about 3 minutes. Add the refried beans, black beans and 3/4 cup picante sauce; heat through. Spoon 1/4 cup of the bean mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x2-inch baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas. Cover and bake for 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer. Serve with lettuce and sour cream if desired. Makes 6 servings.
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Pantry Pointers
When substituting dried beans for canned beans, remember that 1 cup of dried black beans makes approximately 2-1/2 cups cooked black beans.
Black beans sometimes are called black turtle beans, Spanish black beans, or Mexican black beans.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 17, 2006
Stay cool with skillet meals
When it’s too hot to turn on the oven and grilling isn’t an option, break out the skillet and make a meal or dessert on the stovetop.
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Chili Bean Nacho Skillet
1 pound ground beef
1/2 cup chopped onion
1 15.5-ounce can chili beans, undrained
1 15-ounce can tomato sauce
1 11-ounce can whole kernel corn, drained
1 teaspoon granulated sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 cup shredded cheddar cheese
Tortilla chips, optional
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Makes 6 servings.
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Veggie Chicken Skillet
8 4-ounce boneless skinless chicken breast halves
2 tablespoons cornstarch
1 14.5-ounce can reduced-sodium chicken broth
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 cups fresh broccoli florets
1 medium carrot, coarsely chopped
1 medium onion, chopped
Dash cayenne pepper
In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until juices run clear, about 10 to 15 minutes. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes.
Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook until vegetables are crisp-tender, about 6 minutes. Makes 8 servings.
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Skillet Peach Pie
1 10-ounce package pie crust mix
6 fresh peaches, pitted, skinned, and sliced
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 tablespoons butter and margarine
Preheat oven to 425 degrees. Make crust mix according to package directions. Roll dough out so that it fits an 8-inch skillet; make sure there is overhang.
Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven until fruit is bubbly and crust is browned, about 25 to 30 minutes. Makes 6 servings.
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Pantry Pointers
If food is stuck to your skillet, try sprinkling it with baking soda, adding water, and letting it sit for a while.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, July 10, 2006
Bring honey mustard to the grill
The flavors of honey and mustard go well together, and the combination is just as good put on food before grilling as it is for dipping. The spiciness of the mustard complements the sweetness of the honey when used in a variety of foods. And since these grill recipes don’t require time for marinating, they can help you make dinner in a hurry.
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Honey Mustard Grilled Chicken
1/3 cup Dijon-style mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Lightly oil the grill grate; preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of this sauce for basting; dip the chicken into the remaining sauce to coat.
Grill chicken over indirect heat or until juices run clear, about 18 to 20 minutes, turning once. Baste occasionally with the reserved sauce during the last 10 minutes. For best results, cook until a meat thermometer registers 170 degrees. Makes 4 servings.
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While fresh parsley is best for this recipe, substitute 1 teaspoon dried parsley if necessary.
Honey Mustard Steaks
4 rib eye or strip steaks, 1-inch thick
1/3 cup Dijon-style mustard
1 tablespoon fresh parsley, chopped
1-1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
1 large red onion, cut into 1/2-inch slices
Combine mustard, parsley, honey, vinegar, water, hot pepper sauce, and pepper. Place steaks and onion slices on grill over medium coals, then brush both with glaze. Grill to desired doneness, turning once and brushing with glaze. For best results, check for doneness with a meat thermometer. Makes 4 servings.
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This is a great dipping sauce for chicken and other meats.
Honey Mustard Sauce
1-1/2 cups mayonnaise
1/4 cup prepared Dijon-style mustard
1/2 cup honey
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving. Makes 2-1/4 cups.
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Pantry Pointers
To make 1 tablespoons of homemade mustard, combine 1 teaspoon dry mustard with 2 teaspoons vinegar.
If your jar of honey has crystallized, place the jar in a bowl filled with very hot water. After about five minutes, stir the honey until it liquefies again. You also can microwave the honey on high power for about 15 seconds to one minute, depending on the amount of honey in the jar.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 03, 2006
Season some fresh green beans
While green beans may have a ways to go in the home garden, they are making a welcome appearance in many produce departments and farmers’ markets. These versatile beans are good when boiled, steamed, stir-fried or sautéed, and shine in everything from soup to salad. But fresh green beans often are best when seasoned with flavors that enhance their taste and texture without hiding it.
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Lemon Pepper Green Beans
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
2 tablespoons butter or margarine
1/4 cup sliced almonds
2 teaspoons lemon pepper
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Add almonds and sauté until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat. Makes 6 servings.
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Seasoned Green Beans
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
2 tablespoons butter or margarine, melted
1/4 teaspoon seasoned salt
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Place beans in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam until crisp-tender, about 7 to 8 minutes. In a small bowl, combine the butter and seasonings. Drain beans; add butter mixture and toss to coat. Makes 4 servings.
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Japanese-Style Sesame Green Beans
1 tablespoon canola oil
1-1/2 teaspoons sesame oil
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds. Makes 4 servings.
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Pantry Pointers
When buying green beans, look for ones that are smooth, firm, and brightly colored. Avoid beans that feel rubbery or limp. Store them unwashed in a plastic bag in the refrigerator and use within four days after purchase.
Green beans are low in calories and high in fiber. They also contain antioxidants and are a good source of potassium.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com