Monday, January 29, 2007
Soups to comfort the soul
I join many of you in mourning the tragic loss of David Heiller, former owner and editor of the Askov American. It seems like just yesterday Ardis Jensen came into the Askov American offices step down as their recipe columnist. As David and Ardis discussed how to best go about getting a new columnist, I jumped in and asked if I could do it. I had writing experience, but I had never written recipes or anything about food, but David was kind enough to give me a chance. I learned a lot from David over the years, and I will miss him—as a mentor and a friend.
Whether you are looking for a something to warm you from a winter chill or sooth you in a time of sadness, soup often fits the bill. It also was a favorite lunch choice when I worked at the American, so it seemed appropriate to include these comforting recipes this week.
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Chicken and Wild Rice Soup
1/2 cup uncooked wild rice
3 tablespoons butter or margarine
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
1/8 teaspoon ground pepper
1 10.75-ounce can chicken broth
2 cups milk
2 cups diced cooked chicken
Prepare rice according to package directions. In a large pot over medium heat, melt the butter. Add the onion and celery and sauté until almost tender, about 5 to 10 minutes. Stir in the flour and pepper. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and cook until heated through, about 10 minutes. Makes 4 to 6 servings.
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Ham and Potato Soup
3-1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3-1/4 cups water
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil; cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thickened, about 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook until heated through. Serve immediately. Makes 8 servings.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 22, 2007
Try cooking with cola
Many people enjoy drinking cola but not as many have tried cooking with it. Cola brings a different twist to recipes without overpowering the food. If calories are an issue, you can try using diet cola in recipes that are not cooked a long time at high temperatures, as that can make diet colas turn bitter.
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Cola Chicken
1/2 cup chopped onion
2 tablespoons vegetable oil
4 4-ounce boneless skinless chicken breast halves
1 12-ounce can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water
In a skillet, sauté onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through. Makes 4 servings.
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Cola Pot Roast
1 14.5-ounce can stewed tomatoes
1 cup cola-flavored carbonated beverage
1 packet dry spaghetti sauce mix
1 cup chopped onion
3/4 cup chopped celery
1-1/2 teaspoons salt
1/2 teaspoon garlic salt
3 pounds beef chuck roast
2 tablespoons vegetable oil
In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved.
In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender. Makes 6 servings.
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This makes a very moist low-fat cake. Because it is tender, it is important to allow the cake to cool completely before trying to cut it.
Diet Cola Cake
1 18- to 19-ounce box chocolate cake mix, unprepared
1 12-ounce can diet cola
Preheat oven according to package directions. Spray a 9x12-inch cake pan with nonstick cooking spray. Mix the dry cake mix with the diet soda. Pour batter into prepared pan and bake according to package instructions. Cool completely. Makes 12 servings.
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Pantry Pointers
For best results when cooking with cola, start with room-temperature cola.
For a flavorful baked ham, baste with cola before putting in the oven and every 30 minutes during cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, January 15, 2007
Use beans in your casserole
Casseroles are a convenient way to serve a hearty meal on a chilly winter night. Just toss in all the ingredients, and while it bakes you’ll have time to relax or catch up on a chore or two.
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Rice and Black Bean Bake
1 15-ounce can black beans, rinsed and drained
1 10-ounce can diced tomatoes and green chilies, undrained
1 8-ounce can tomato sauce
1 8-ounce jar picante sauce
2 cups cooked white rice
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
Tortilla chips, optional
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a bowl, combine beans, tomatoes, tomato sauce, and picante sauce. Stir in the rice, sour cream, and 1 cup of cheese. Transfer to prepared baking dish; sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 20 minutes. Serve with tortilla chips if desired. Makes 6 main-dish or 10 side-dish servings.
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Hot Dog Casserole
1 cup ketchup
1/4 cup prepared mustard
1/4 cup granulated sugar
2 tablespoons Worcestershire sauce
2 16-ounce cans baked beans, drained
1 medium onion, chopped
1 green pepper, chopped
1 pound hot dogs, sliced
1 16-ounce can sauerkraut
Preheat oven to 350 degrees. Lightly grease a baking dish; set aside. Mix the ketchup, mustard, sugar, and Worcestershire together; set aside. Sauté the onion and pepper in a skillet that has been coated with nonstick cooking spray and then spread the onion and pepper over the beans. Spread half of the ketchup mixture over the onion and pepper. Place the hot dogs on top of the ketchup mixture. Top with the sauerkraut and then the remaining sauce. Bake until heated through, about 30 minutes. Makes 5 servings.
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One-Pot Casserole
1 pound ground beef, cooked and drained
2 medium potatoes, cooked and cubed
2 8-ounce cans tomato sauce
1 15.5-ounce can black-eyed peas, rinsed and drained
1 15-ounce can lima beans, rinsed and drained
1 8-ounce can mixed vegetables, drained
1 medium onion, chopped
1/8 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a large bowl, combine all ingredients and mix well. Transfer to prepared baking dish. Cover and bake until heated through, about 1 hour. Makes 4 to 6 servings.
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Pantry Pointers
By rinsing canned beans before using them, you eliminate some of the sodium and gas-causing sugars.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 08, 2007
Try different meats in meatballs
Meatballs are a fun and delicious addition to any meal. While ground beef may be the most popular main ingredient, it certainly isn’t the only meat that can be formed into meatballs.
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Turkey Meatballs
2 tablespoons olive oil
1 20-ounce package ground turkey (at least 7% fat)
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking until somewhat crispy on the outside, about 5 additional minutes. Makes 6 servings.
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Venison Meatballs
1 medium onion, finely chopped
1/2 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika
Preheat oven to 375 degrees. In a bowl, combine onion, rice, salt, and pepper. Crumble venison over mixture and mix well. Shape into 1-1/2-inch balls. Place in a greased 8-inch square baking dish. Combine the remaining ingredients; pour over meatballs. Bake, uncovered, until meat is no longer pink, about 35 to 45 minutes. Makes 4 servings.
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Pork Meatballs
1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 14.5-ounce can beef broth
In a bowl, combine egg, bread, garlic, cheese, salt, parsley, and pepper. Crumble meat over mixture and mix well. Shape into 2-inch balls.
In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook until meat is no longer pink, about 15 additional minutes. Remove with a slotted spoon. Makes 2 servings.
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Pantry Pointers
Instead of buying ready-made meatballs, double your favorite recipe and freeze the extras for a quick weeknight meal. For easy storing, freeze the meatballs on a baking sheet and then place frozen meatballs in freezer bags.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 01, 2007
Keep your resolutions with pineapple
Diets come and diets go, but it’s lifestyle changes that can lead to permanent weight loss. Eating more fruit is a step in the right direction, but it can be difficult to find good-tasting fruit in the middle of winter. Canned fruit, particularly pineapple, helps provide a tasty path toward healthier eating habits.
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Pineapple Chicken
1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
4 cups cubed cooked chicken
2 5.5-ounce cans pineapple chunks, drained
1 8-ounce can sliced water chestnuts, drained
1-1/2 teaspoons ground ginger
Hot cooked rice
In a large saucepan, combine barbecue sauce, orange juice, brown sugar, vegetable oil, and flour until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts, and ginger; cover and simmer for 10 minutes. Serve over rice. Makes 4 servings. Per serving, without rice: 349 calories and 12 grams fat.
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Slow Cooker Sweet and Sour Sausage
1 pound fully cooked kielbasa, sliced
1 20-ounce can unsweetened pineapple chunks, undrained
1-1/2 cups fresh baby carrots, quartered lengthwise
1 large green pepper, cut into 1-inch pieces
1 medium onion, cut into chunks
1/3 cup packed brown sugar
1 tablespoon soy sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
In a slow cooker, combine kielbasa, pineapple, carrots, green pepper, onion, brown sugar, soy sauce, bouillon, garlic powder, and ginger. Cover and cook on low for 4 to 5 hours. In a small bowl, combine the cornstarch and water until smooth. Stir into the sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve over rice. Makes 6 servings. Per serving, without rice: 250 calories and 4 grams fat.
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Pineapple Angel Food Cake
1 16-ounce package angel food cake mix
1 20-ounce can crushed pineapple with juice
1 12-ounce container frozen whipped topping, thawed
Preheat oven to 350 degrees. Spray a 9x13-inch pan with vegetable oil spray. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. Pour batter into prepared pan. Bake until golden brown, about 25 minutes. Let cool. Serve with whipped topping. Makes 24 servings. Per serving: 127 calories and 4 grams fat.
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Pantry Pointers
For a quick and healthy snack, mix crushed pineapple into cottage cheese.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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