Monday, October 29, 2007
Warm up with stew
Few things warm up a cool night like a hot bowl of soup or stew. What makes one different from the other is up for debate, but generally stew ingredients are cut into larger chunks and its liquid is thicker.
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Potato Chicken Stew
1 tablespoon butter or margarine
1 cup chopped onions
4 cups cooked, cubed chicken
2/3 cup sliced fresh mushrooms
1-1/2 cups chopped carrots
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1 teaspoon dried basil leaves
1 10-ounce package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
1/2 cup chopped celery
1/8 cup all-purpose flour
In a large stockpot over medium heat, sauté onions in butter. Add chicken, mushrooms, carrots, and broth; simmer until carrots are tender, about 10 minutes.
Stir in garlic powder, sage, basil, mixed vegetables, potatoes, and celery and cook until heated through. Stir in flour to thicken sauce. Makes 6 servings.
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Kielbasa Stew
1 pound kielbasa sausage, cut into 1-inch pieces
1 tablespoon butter or margarine
1 14-ounce can beef broth
1 10.75-ounce can tomato soup
1-1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green pepper
1/2 teaspoon ground black pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup, and water into pan with sausage. Stir in cabbage, onion, and green pepper; season with black pepper. Bring to a boil; reduce heat and simmer until flavors are well blended, about 45 minutes. Stir in sour cream; heat through before serving. Makes 6 servings.
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Beef Stew
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add bouillon and water; stir in rosemary, parsley, and pepper. Bring to a boil, then reduce heat, cover, and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 additional hour. Makes 10 servings.
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Pantry Pointers
Heavy pots work best for the long simmering times required of stews.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 22, 2007
Make traditional treats for Halloween
It’s fun to shop for candy wrapped in Halloween colors and designs, but sometimes these store-bought sweets get more attention than traditional treats. But tradition treats still are a wonderful addition to any party or Halloween celebration.
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Caramel Apples
6 Granny Smith apples
6 wooden sticks
1 14-ounce package individually wrapped caramels, unwrapped
2 tablespoons water
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve. Makes 6 servings.
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Popcorn Balls
2 quarts popped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup
1/4 cup butter (no substitutes)
1/2 teaspoon salt
1 teaspoon vanilla extract
Place popcorn in a large bowl; set aside. In a heavy saucepan, combine brown sugar, water, corn syrup, butter, and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270 degrees (soft-crack stage).
Remove from the heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls. Makes 6 servings.
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To keep this cider warm for guests, transfer to a slow cooker and keep on the low setting.
Hot Apple Cider
1 64-ounce bottle apple cider
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
1/4 cup brown sugar
In a pot, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth; add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat and keep warm. Makes 8 servings.
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Pantry Pointers
Gummy worms are a great addition to any Halloween party. For creepier beverages, fill ice cube trays with water and add a gummy worm to each cube. Freeze until solid. Simple cupcakes become Halloween treats when gummy worms are crawling out of them.
Ordinary foods become scary with the right name. Turn spaghetti into “worm stew,” hot dogs in a bun into “finger sandwiches” and chocolate pudding into “graveyard goo.”
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 15, 2007
Beef up dinner with meatloaf
Meatloaf is not only comfort food for many, but it’s a versatile entrée that can be made with a variety of seasonings.
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Glazed Meatloaf
1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
1 teaspoon mustard powder
2 pounds ground beef
3 slices bread, broken up into small pieces
1/4 cup chopped onion
1 egg, beaten
1 teaspoon beef bouillon granules
Preheat oven to 350 degrees. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice, and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9-inch loaf pan.
Bake for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes. For best results, check for doneness with a meat thermometer. A thermometer in the thickest part of the meatloaf should read 160 degrees. Makes 8 servings.
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Mini Cheeseburger Meatloaves
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick-cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1-1/2 teaspoons prepared mustard
Preheat oven to 350 degrees. In a large bowl, combine the egg, milk, cheese, oats, and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13-inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, uncovered, for 45 minutes. For best results, check for doneness with a meat thermometer. A thermometer in the thickest part of the meatloaf should read 160 degrees. Makes 8 servings.
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Salsa Meatloaf
1 pound ground beef
1-1/2 cups mild or medium salsa
1/4 cup grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1 egg
1 cup crushed saltine crackers
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan; set aside.
In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
Bake for until done, about 1 hour. For best results, check for doneness with a meat thermometer. A thermometer in the thickest part of the meatloaf should read 160 degrees. Makes 6 servings.
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Pantry Pointers
When making meatloaf, avoid overmixing the meat or the meatloaf could be tough and rubbery.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 08, 2007
Put squash on the side
Winter squash brings up images of Thanksgiving and hearty winter meals to many of us. But these tasty and healthy vegetables are versatile enough to deserve a place on the table more often. With just a little seasoning, your squash will add variety and color to your cool-weather meals, as well as iron, riboflavin, and vitamins A and C to your diet.
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Lemon-Maple Butternut Squash
1 butternut squash, halved lengthwise and seeded
1/4 cup water
1/4 cup maple syrup
1 tablespoon butter or margarine, melted
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
Preheat oven to 350 degrees. Place squash cut side down in an ungreased 13x2-inch baking dish. Add water. Cover and bake until tender, about 50 to 60 minutes. Carefully scoop out the squash and place in a mixing bowl; add syrup, butter, lemon juice, and peel. Beat until smooth. Makes 4 servings.
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Whipped Squash
1 butternut squash (about 2-1/2 pounds), peeled, seeded, and cubed
3 cups water
3/4 teaspoon salt, optional, divided
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/8 teaspoon ground nutmeg
In a saucepan over medium heat, bring squash, water, and 1/2 teaspoon of salt to a boil. Reduce heat; cover and simmer for 20 minute or until the squash is tender. Drain; transfer to a mixing bowl. Add butter, brown sugar, nutmeg, and remaining salt; beat until smooth. Makes 6 servings.
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Butternut Squash Soup
2 tablespoons butter or margarine
1 small onion, chopped
1 rib celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 32-ounce container chicken stock
Salt and ground black pepper to taste
Melt the butter in a large pot over medium heat; cook onion, celery, carrot, potatoes, and squash in butter until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer until vegetables are tender, about 40 minutes.
Transfer the soup to a blender; blend until smooth. Return to pot; mix in any remaining stock to reach desired consistency. Season with salt and pepper. Makes 4 servings.
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Pantry Pointers
When selecting squash, look for those that have dull-colored skin, firm shells, and feel heavy for their size.
Removing the skin of a cooked squash is easier than removing the skin of an uncooked squash.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 01, 2007
Celebrate Oktoberfest with food
When Oktoberfest rolls around, most people think of the specialty beers that appear in stores—darker and stronger and perfect for cooler fall weather. But Oktoberfest is about more than just beverages. Celebrators often enjoy large quantities of food, from sausage and sauerkraut to more traditional German fare.
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German Leek and Potato Soup
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/8 teaspoon dried thyme
1 ham bone
1 cup heavy cream
Salt and pepper to taste
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme, and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, about 20 to 30 minutes.
Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt, and pepper, heat through and serve. Makes 8 servings.
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German Potato Salad
3 pounds potatoes, peeled and sliced
1/2 cup chopped onion
1/2 cup mayonnaise, regular or reduced fat
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons granulated sugar
2 tablespoons dried parsley
Salt and ground black pepper to taste
Bring a large pot of water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain; transfer to a large bowl. Add onions.
In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt, and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors. Makes 6 to 8 servings.
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Red Cabbage
3/4 cup water
1 small head red cabbage, finely shredded
3 apples, peeled, cored, and chopped
1/4 cup packed brown sugar
1 cup white vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons butter or margarine, divided
Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving. Makes 6 servings.
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Pantry Pointers
When it’s too cold to cook bratwurst on an outdoor grill, just move the cooking inside. For skillet cooking, add 1/2 cup water to a pan and place over medium heat. Add links; cover and heat for 10 minutes, turning once. Remove cover; cook an additional 10 minutes.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com