Monday, July 30, 2007
Take your avocados for a dip
Avocados often have a bad reputation as the fruit that’s high in fat. But the kind of fat in avocados is monounsaturated, the kind that is good for you. Avocados also contain lots of nutrients including antioxidants. This makes avocados an excellent fruit for snacking.
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Guacamole
2 ripe avocados
Juice of 1/2 lemon
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados in half. Remove the pits and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Makes about 2 cups.
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Quick and Easy Avocado Salsa
1 ripe avocado
1 cup salsa, mild or spicy
Mash avocado; mix with salsa. Serve with tortilla chips or baguette slices. Makes about 1-1/2 cups.
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Avocado Dip
2 avocados, peeled, pitted and diced
1 19-ounce can black beans, drained and rinsed
1 11-ounce can whole kernel corn, drained
1 medium onion, minced
3/4 cup salsa
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
2 tablespoons chili powder
Salt and pepper to taste
In a bowl, mix the avocados, black beans, corn, onion, salsa, cilantro, and lemon juice. Season with chili powder, salt, and pepper. Makes 12 servings.
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Taco Salad Dip
1 16-ounce can refried beans
2 avocados, peeled and pitted
1 teaspoon lemon juice
1 16-ounce container sour cream
1 1.25-ounce package taco seasoning mix
2 tomatoes, diced
1 2.25-ounce can sliced black olives, drained
1 bunch green onions, chopped
1 16-ounce package Cheddar cheese, shredded
In a 12x12-inch or larger dish, evenly spread the refried beans in a thin layer.
In a medium bowl, mix the avocado and lemon juice until almost smooth. A few avocado lumps are desirable. Spread the avocado mixture over the refried beans. In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. Top the dip with a layer of cheese. Makes 56 servings.
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Pantry Pointers
To remove the pit from an avocado, begin but cutting the avocado lengthwise around the pit. Pull the halves apart, and then carefully make another cut lengthwise on the half that has the pit. Expose the pit and then use a spoon to scoop it out.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 23, 2007
Spice up your sandwiches
Curry powder isn’t a spice on its own but rather a mixture of spices. The mix can be as simple as a few spices or as complex as 20 or more. This zesty blend is great for seasoning everything from marinades to meat, and it really can help to punch up a sandwich.
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Curry Chicken Salad
3 skinless, boneless chicken breast halves, cooked and chopped
3 celery ribs, chopped
1/2 cup mayonnaise, regular or low fat
2 teaspoons curry powder
6 sandwich rolls
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder. Serve on sandwich rolls. Makes 6 servings.
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Curried Tuna Melt
1 6-ounce can tuna, drained and flaked
1/4 cup thinly sliced celery
1/4 cup mayonnaise, regular or low fat
2 tablespoons thinly sliced green onions
2 tablespoons raisins
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon curry powder
2 English muffins, split and toasted
4 slices Cheddar cheese
Preheat oven to broil. In a small bowl, combine tuna, celery, mayonnaise, onions, raisins, lemon juice, salt, and curry powder. Spread about 1/4 cup on each muffin half; top with cheese. Broil 4 inches from the heat until cheese is melted, about 1 to 2 minutes. Makes 4 servings.
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Curried Beef Pita Pockets
1 pound ground beef
1 medium onion, chopped
1 garlic clove, halved
1 tablespoon curry powder
1/2 cup water
1 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium tomato, seeded and diced
1 medium zucchini, diced
4 pita pocket breads
In a skillet, brown ground beef with onion, garlic, and curry; drain and discard garlic. Stir in water, salt, sugar, and pepper. Cover and simmer 15 minutes. Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita; serve immediately. Makes 4 servings.
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Curried Egg Sandwiches
4 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise, regular or low fat
1 teaspoon curry powder
Salt and pepper to taste
8 slices bread
Mix mayonnaise and curry powder in a bowl. Gently stir in eggs; season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices. Makes 4 servings.
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Pantry Pointers
To make a mild curry powder, combine 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon mustard seed, and 1/4 teaspoon ground ginger in a blender or food processor. Process until the mixture resembles a fine powder. Store in an airtight container.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 16, 2007
Do more with grapes
Grapes are a popular snack, not just because of their flavor and texture but also because of their health benefits. For less than a hundred calories, a cup of grapes provides beneficial phytonutrients as well as manganese and other vitamins and minerals. But don’t limit this healthy fruit to stand-alone snacks because grapes are good in everything from salads to desserts. Just remember that the skin contains many of the fruit’s nutrients, so only peel them if the recipes specifies it.
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Chicken Veronique
12 to 16 ounces thin-sliced boneless, skinless chicken breasts
1 large lemon wedge
Ground pepper
1 tablespoon butter or margarine
1-1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth or bouillon
1/4 cup dry white wine
1 cup seedless green grapes, halved
Rub chicken breasts with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt butter. Add chicken breasts, a few at a time, so that the pieces do not touch. Sauté 4 minutes, turning once until chicken is lightly browned on both sides. Remove from skillet; keep warm.
In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grape mixture over chicken.
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Pasta and Walnut Fruit Salad
8 ounces uncooked medium shells pasta
1 cup plain yogurt, regular or nonfat
1 tablespoon honey
1/4 cup frozen orange juice concentrate, thawed
1 11-ounce can juice-packed mandarin oranges, drained
1 cup seedless red grapes, cut into halves
1 cup seedless green grapes, cut into halves
1 apple, cored and chopped
1/2 cup sliced celery
1/2 cup walnut halves
Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Makes 6 to 8 servings.
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Cream-Topped Grapes
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
3 cups seedless green grapes
3 cups seedless red grapes
In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping. Makes 8 servings.
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Pantry Pointers
When selecting grapes, look for firm, plump ones attached to stems that are not dry and brittle. Store grapes in the refrigerator in a covered container or plastic bag.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • Soups and Salads • (0) Contributions • Permalink
Monday, July 09, 2007
Make your salad a Cobb
There are many legends surrounding how the Cobb salad was invented, but one thing is certain—it was created at the Brown Derby restaurant in California. What began on their menu in the 1930s has come to be a familiar item on menus around the world.
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Cobb Salad
8 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado, peeled, pitted and diced
3 green onions, chopped
1 8-ounce bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with Ranch-style dressing and enjoy. Makes 6 servings.
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Authentic Cobb Salad
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2-1/2 cups
1/2 head romaine, about 2-1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup Cobb salad dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving mix the salad with the Cobb salad dressing. Makes 6 servings.
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Homemade Cobb Salad Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon granulated sugar
1 teaspoon freshly squeezed lemon juice
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 small clove garlic, finely minced
1/4 cup olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad. Makes 1-1/2 cups.
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Pantry Pointers
Never squeeze lettuce. Allow to drain in a colander or use a salad spinner.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 02, 2007
Beef up your burgers
What would summer be without burgers cooked on the grill? Burgers make a great meal any time because they are convenient, hearty, and appetizing to even the pickiest palette. If you’re getting a little bored with plain burgers, try one of these combinations.
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Chili Burgers
1 pound ground beef
1-1/2 teaspoons chili powder
1 15-ounce can chili with beans
4 hamburger buns, split and toasted
1/2 cup shredded cheddar cheese
1 2.8-ounce can french-fried onions
In a large bowl, combine beef and chili powder. Shape into 4 patties. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops. Makes 4 servings.
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Blue Cheese Burgers
1 pound lean ground beef
2 ounces blue cheese, crumbled
2 tablespoons minced fresh chives
1/8 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 hamburger buns
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into 4 patties.
Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Serve on buns. Makes 4 servings.
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Teriyaki Beef Burgers
1-1/2 pounds lean ground beef
1 8-ounce can water chestnuts, drained and chopped
1/2 cup reduced-sodium soy sauce
1/3 cup reduced-sodium beef broth
2 green onions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
6 lettuce leaves
6 hamburger buns, split
In a large bowl, combine the beef and water chestnuts. Shape into 6 patties. Place in a 13x9-inch dish.
In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side, basting occasionally with reserved marinade. Serve on lettuce-lined buns. Makes 6 servings.
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Pantry Pointers
The best way to test hamburgers for doneness is with a meat thermometer. Burgers should reach 160 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com