Monday, December 31, 2007
Fill the New Year with fiber
Many people make resolutions, even if the ones made last year didn’t last. The sense of renewal inspires us to make changes, such as resolving to lose weight, lower cholesterol, or just eat healthier. One thing that can help you with resolutions like these is to increase your fiber intake, which is easy to do simply by adding bran or beans to your diet. Not only will you increase your fiber intake, you’ll also add more variety to your meals.
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Bran Muffins
1 cup raisin bran cereal
2 cups whole bran cereal
1 cup boiling water
1/2 cup shortening
1-1/2 cups granulated sugar
2 eggs
2 cups buttermilk
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking soda
3/4 teaspoon salt
Preheat oven to 375 degrees. Mix cereal and boiling water together in a metal bowl, and allow to cool. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Spoon batter into muffin tins. Bake approximately 15 minutes. Makes 18 muffins.
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Black Beans and Rice
1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 15-ounce can black beans, rinsed and drained
1 cup cooked long-grain rice
1 tablespoon red wine vinegar
1/4 cup shredded Cheddar cheese
In a nonstick skillet that has been coated with nonstick cooking spray, sauté the onion, green and red peppers, garlic, basil, and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese. Makes 4 servings.
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Easy Ham and Bean Soup
1 pound dry navy beans
3 carrots, peeled and chopped
2 medium potatoes, peeled and diced
3 celery ribs, sliced
1 medium onion, diced
2 cups cubed cooked ham
Place the beans in a container with enough water to cover; soak overnight. Drain the beans, and place in slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham. Cover slow cooker; cook soup on High for 3-1/2 hours. Switch to Low, and continue cooking until beans are tender, about 6 to 8 hours. Makes 8 servings.
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Pantry Pointers
Apples are an excellent source of soluble fiber, which helps you feel full and keep that full feeling longer.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 24, 2007
Break out the bubbly
While champagne enthusiasts might believe that bubbly beverage is best served untouched, there are some times when using champagne as an ingredient turns an average drink or dish into something more special.
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This drink traditionally is served in a champagne flute. For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Mimosa
3/4 cup champagne, chilled
1/4 cup orange juice
Combine champagne and orange juice; stir and divide between two flutes or glasses. Makes 2 servings.
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Champagne Punch
1 quart orange sherbet, chilled
2 quarts orange juice
1 2-liter bottle ginger ale, chilled
2 750-milliliter bottles champagne, chilled
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately. Makes about 34 servings.
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Mock Champagne Punch
2 2-liter bottles ginger ale, chilled
1 46-ounce can pineapple juice, chilled
1 64-ounce bottle white grape juice, chilled
In a large punch bowl, combine ginger ale, pineapple juice, and white grape juice. Serve with ice ring if desired. Makes 40 servings.
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Champagne Chicken
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2-1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour, salt, and pepper. In a large skillet, lightly brown chicken breasts in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat for about a half hour, allowing champagne to boil a little. When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Makes 4 servings.
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For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Sparkling Fresh Fruit
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blueberries
1 cup cubed cantaloupe
4 scoops raspberry sherbet or flavor of your choice
1 cup champagne
Combine the strawberries, blueberries and cantaloupe; divide among four dessert dishes. Top each with a scoop of sherbet. Drizzle with champagne. Serve immediately. Makes 4 servings.
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Pantry Pointers
When serving punch in a punch bowl, make an ice ring to keep it cold by filling a ring-shaped cake pan half full with ginger ale. Place frozen ginger ale in punch bowl just before serving.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Beverages • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, December 17, 2007
Don't forget the cookies
Whether you need cookies to serve, to give away, or to leave for Santa, it’s not too late make some from scratch. And since these cookies are supposed to crackle, there’s no need to fuss to make them look perfect.
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Molasses Crackle Cookies
2/3 cup vegetable oil
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup granulated sugar
Preheat oven to 350 degrees. In a large bowl mix oil and 1 cup of sugar. Add egg; beat well. Stir in molasses, flour, baking soda, cinnamon, ginger, and cloves. If necessary, add more flour to make a firm dough.
Shape dough into 1-inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake until tops crack, about 12 to 14 minutes. Remove from baking sheet and cool on rack. Makes 24 cookies.
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Easy Chocolate Crackled Cookies
1 18.25-ounce package devil’s food cake mix
1/2 cup butter-flavored shortening
1 tablespoon water
2 eggs
1 cup confectioners sugar
Preheat oven to 375 degrees. Grease cookie sheets. In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix; mix until smooth.
Roll the dough into walnut sized balls, and roll the balls in the confectioners sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake until tops crack, about 10 minutes. Makes 24 cookies.
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Cinnamon Crackle Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar
Preheat oven to 350 degrees. In a mixing bowl, cream butter, shortening, granulated sugar, and brown sugar. Add egg, vanilla extract, and almost extract; mix well. Combine flour, cinnamon, baking soda, cream of tartar, nutmeg, orange peel, and salt; gradually add to the creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake until lightly browned, about 10 to 15 minutes. Makes 36 cookies.
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Pantry Pointers
Always check cookies at the minimum baking time given in a recipe. Determine whether or not the cookie is done by how the cookie looks, not by the baking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 10, 2007
Say cheese at the holidays
With the holiday season underway, it’s a good time to indulge in some favorite foods. Cheese often tops the list of delectable treats when served at a party, a dinner with friends, or a breakfast with family. Just remember that while indulging can be fun, overindulging often isn’t a good idea.
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Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed and drained
5 eggs, beaten
2-1/2 shredded cheese such as mozzarella or provolone
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Carefully pour into prepared pie pan. Bake until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Makes 6 servings.
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Orzo with Parmesan and Basil
2 tablespoons butter or margarine
1 cup uncooked orzo pasta
1 14.5-ounce can chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon dried basil
Salt and pepper to taste
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with additional basil if desired. Makes 4 servings.
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Chocolate Chip Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. Makes 32 servings.
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Pantry Pointers
When serving cheese alone or with crackers, allow the cheese to come to room temperature for about 30 minutes. Always rewrap leftover cheese before storing, preferably in plastic wrap.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Breakfast • Side Dishes • (0) Contributions • Permalink
Monday, December 03, 2007
Take ten at the holidays
The holiday season may have a big focus on food, but that doesn’t mean there’s time to prepare an extravagant meal every night. After a busy day of shopping, decorating, or playing in the snow, choose main dishes that only take about 10 minutes to prepare.
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Quick Taco Salad
2 16-ounce cans chili beans, undrained
1 10.5-ounce package corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 2.25-ounce can sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream
In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately. Makes 8 servings.
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Creamy Chicken and Rice
1 cup instant rice
1 cup water
1 15-ounce can mixed vegetables, drained
1 10.75-ounce can condensed cream of chicken soup, undiluted
1 5-ounce can chunk white chicken, drained
1/4 to 1/2 teaspoon dried basil
Pinch pepper
In a saucepan, cook rice in water according to package directions. Add vegetables, soup, chicken, basil, and pepper; heat through. Makes 4 servings.
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Cheddar Bean Quesadillas
4 8-inch flour tortillas
2/3 cup refried beans
1-1/2 cups (6 ounces) shredded cheddar cheese
1/4 cup canned chopped green chilies
1/3 cup sliced green onions
1/3 cup sliced ripe olives
Salsa
On two tortillas, spread refried beans to within 1 inch of edges. Sprinkle each with 1/2 cup cheese; top with chilies, onions, olives, remaining cheese, and remaining tortillas. On a lightly greased griddle, cook quesadillas over medium heat until browned and cheese is melted, about 2 to 4 minutes on each side. Cut into wedges. Serve with salsa. Makes 2 servings.
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Mexicali Pork Chops
1 envelope taco seasoning
4 boneless pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
Salsa
Rub taco seasoning over pork chops. In a skillet, cook chops in oil over medium-high heat until meat is no longer pink and juices run clear, about 8 to 10 minutes. Serve with salsa. Makes 4 servings.
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Pantry Pointers
When cooking meals in a hurry, remember that smaller ingredients cook faster. Dicing carrots and meat, for example, will allow your meal to cook faster than using whole pieces.
Frozen vegetables make great side dishes since they cook quickly.
When possible, double a favorite recipe and freeze half for a night when you really don’t feel like cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com