Monday, June 25, 2007
Stir up a tasty meal
Stir-fries are healthy and light for days when a hearty meal seems like too much, and they cook fast so the time spent over a hot stove is limited.
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Chicken Stir-Fry
4 4-ounce boneless, skinless chicken breasts
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
2 cups broccoli florets
1 cup celery, sliced into 1/2-inch pieces
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth
Hot cooked rice
Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots, and onion until crisp-tender, about 5 minutes. Add chicken broth. Return chicken to pan; cook and stir until thickened and bubbly. Serve over rice. Makes 4 servings.
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Beef Stir-Fry
2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoons vegetable oil
Hot cooked rice
In a small bowl, combing the cornstarch, broth, soy sauce, and pepper until smooth; set aside. In a skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot, and ginger in oil until meat is no longer pink and vegetables are crisp-tender. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Makes 2 servings.
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Stir-Fry Sauce
1/2 cup cornstarch
1/4 cup packed brown sugar
1-1/2 tablespoons minced fresh ginger
4 large cloves garlic, minced
1/4 teaspoon red pepper flakes
2/3 cup soy sauce
1/3 cup rice vinegar
1-1/2 cups chicken or beef broth
2/3 cup dry sherry
In 1-quart jar combine cornstarch, brown sugar, ginger, garlic, and red pepper. Add soy sauce and vinegar; shake until blended. Add broth and sherry; shake well. Store covered in refrigerator up to 2 weeks; shake before using.
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Pantry Pointers
Since stir-fries cook fast, make sure all the food is cut according to the recipe’s instructions before you begin cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 18, 2007
Cool down your hot drinks
As the weather gets warmer and warmer, enjoying a steaming hot mug of coffee or tea can become less and less appealing. Fortunately, the iced versions of these drinks are just as tasty, and even more refreshing in hot weather.
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Lemonade Iced Tea
6 black tea bags
1/2 cup granulated sugar
1 gallon boiling water
1 6-ounce can frozen lemonade concentrate, thawed
Place the tea bags and sugar into a 1-gallon jar. Fill with boiling water. Let steep for 2 hours at room temperature. Remove and discard tea bags. Stir in lemonade concentrate. Refrigerate until cool. Makes 16 servings.
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Raspberry Iced Tea
8-1/4 cups water, divided
2/3 cup granulated sugar
5 black tea bags
3 to 4 cups unsweetened raspberries
In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 6 minutes. Discard tea bags. Add 4 cups water.
In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice. Makes about 2 quarts.
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Easy Iced Coffee
2 teaspoons instant coffee granules
1 teaspoon granulated sugar
3 tablespoons warm water
6 fluid ounces cold milk
In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary. Makes 1 serving.
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Iced Coffee Slush
3 cups hot, strong-brewed coffee
1-1/2 to 2 cups granulated sugar
4 cups milk
2 cups half-and-half cream
1-1/2 teaspoons vanilla extract
In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately. Makes 12 servings.
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Pantry Pointers
A lot of people like to sweeten their iced coffee and tea, but often sugar doesn’t dissolve in a cold drink. This can leave the drink with a grainy texture. To avoid this problem, sweeten your drinks with a simple sugar syrup. To do this, bring 2 cups of water to a boil on the stove and add 1 cup of sugar. Stir with a wooden spoon until sugar is completely dissolved. Cool to room temperature before using.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 11, 2007
Serve brunch for Father’s Day
When most people think of holiday brunches, they think of Mother’s Day. But many fathers also would enjoy sleeping in and then enjoying a relaxing, midmorning meal. Just add coffee, juice, and toast to create a hearty brunch that will kick off his special day.
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Vegetable Omelet
2 tablespoons butter or margarine
1 small onion, chopped
1 green pepper, chopped
4 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese
Melt 1 tablespoon butter in a medium skillet over medium heat; add onion and green pepper. Cook until vegetables are just tender, stirring occasionally, about 4 to 5 minutes. Meanwhile, in a medium bowl, beat the eggs with the milk, salt, and pepper.
Remove the vegetables from the heat; transfer them to a separate bowl. Melt the remaining 1 tablespoon butter in the skillet over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking until the center of the omelet starts to look dry, about 2 to 3 minutes.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve. Makes 2 servings.
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Hash Browns
4 large russet potatoes, peeled
2 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side. Makes 4 servings.
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Pantry Pointers
For fun table decorations, give the kids a white paper tablecloth and crayons or markers. Let them write messages and draw pictures on the tablecloth for the guest of honor.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 04, 2007
Get kids snacking this summer
During summer vacation, kids can be so busy that it’s hard to get them to break for a snack. But snacks play an important role in a balanced diet, giving active kids a little energy boost in the afternoon. By making snacks yourself, you’ll avoid some of the fat and sugar lurking in the store-bought snack foods advertised to kids.
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Stuffed Celery Snacks
1 8-ounce package cream cheese, softened
1/3 cup shredded carrot
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon onion salt
Celery stalks, cut into 3-inch lengths
In a small bowl, combine cream cheese, carrot, and seasonings. Stuff into celery. Cover and chill for at least 1 hour. Makes 2 dozen.
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Banana Tortilla Snacks
1 6-inch flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
1 banana
2 tablespoons raisins
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap and then serve. Makes 1 serving.
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Pizza Pinwheels
1 8-ounce can refrigerated crescent roll dough
2 cups shredded mozzarella cheese, regular or reduced fat
24 slices sliced pepperoni
1 14-ounce can pizza sauce
Preheat oven to 375 degrees. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 pepperoni; divide mozzarella cheese evenly between rectangles. Roll tightly lengthwise and slice each into 4 or more pieces. Bake until golden brown, about 10 to 12 minutes. Heat pizza sauce; serve with pinwheels for dipping. Makes 8 servings.
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Peanut Butter Quesadillas
1 teaspoon butter or margarine
1 10-inch flour tortilla
2 tablespoons peanut butter
2 tablespoons grape jelly
Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat until lightly browned, 2 minutes on each side. Slice into wedges, and dip in the jelly to serve. Makes 2 servings.
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Pantry Pointers
The best snacks tend to be those that combine at least two food groups. A snack with protein and carbohydrates, for example, will pack more nutrition and be more filling.
Some easy, healthy snack choices include low-fat microwave popcorn; low-fat or fat-free milk, cheese, or yogurt; and low-sugar, whole-grain cereal.
Fruits and vegetables make healthy snacks, but some kids don’t find them appealing. Try dressing them up with dips or spreads or cut them in fun ways to make them more tempting.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com