Main Dishes
Monday, April 28, 2008
Add a punch with red wine vinegar
Vinegar made from red wine has a strong, robust flavor that’s perfect for marinades as well as dressings for many kinds of salads.
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This marinade works well for beef, chicken, pork, or shrimp.
All-Purpose Marinade
3/4 cup reduced-sodium soy sauce
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1-1/2 teaspoons pepper
2 garlic cloves, minced
In a jar with a tight-fitting lid, combine all ingredients; shake well. Cover and refrigerate until ready to use. Makes 4 servings.
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Colorful Salad
1 large head romaine lettuce, torn into bite sized pieces
1 large head iceberg, torn into bite sized pieces
1 14-ounce can artichoke hearts, drained and quartered
1 cup sliced red onion
1 4-ounce jar diced pimento peppers, drained
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese
In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions, and pimentos. Toss together. Prepare the dressing by whisking together olive oil, red wine vinegar, salt, pepper, and cheese. Refrigerate until chilled. Pour over salad to coat; toss and serve. Makes 6 servings.
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Red and Sweet Potato Salad
2 pounds red potatoes, cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley or 2 teaspoons dried parsley
Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook until potatoes are fork-tender, about 8 to 10 minutes.
In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill. Makes 12 servings.
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Pantry Pointers
If you don’t have red wine vinegar, you can try substituting balsamic or white wine vinegar. However, a different vinegar can alter the taste of the dish.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 07, 2008
Bake your chicken breasts
Boneless, skinless chicken breasts are simple to prepare in a variety of ways. And because they easily are stored in the freezer, they are an excellent choice for busy weeknight meals.
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Garlic Cheddar Chicken
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves
Preheat oven to 350 degrees. Melt the butter in a saucepan over low heat; add garlic and cook until tender, about 5 minutes. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the breadcrumb mixture. Arrange the coated chicken breasts in a 9x13-inch baking dish. Drizzle with any remaining butter and top with any remaining breadcrumb mixture. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Makes 8 servings.
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Salsa Chicken
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream, optional
Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts; pour salsa over all. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Sprinkle chicken evenly with cheese; continue baking until cheese is melted and bubbly, about 3 to 5 minutes. Top with sour cream before serving if desired. Makes 4 servings.
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Honey Mustard Grilled Chicken
1/3 cup Dijon-style mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat until chicken is no longer pink and juices run clear, about 18 to 20 minutes, turning occasionally. Baste occasionally with the reserved sauce during the last 10 minutes. Makes 4 servings.
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Pantry Pointers
The best way to thaw chicken breasts is in the refrigerator. Allow about five hours of thawing time per pound.
When using a meat thermometer to check chicken breasts for doneness, make sure the internal temperature reaches 170 degrees.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 31, 2008
Think spring, think asparagus
With the variety of produce available all year long, seasonal vegetables don’t always cause excitement. But asparagus is starting to show up, and offers the kind of delight that the beginning of spring brings.
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Asparagus Tomato Salad
1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce, optional
Cook asparagus in a small amount of water until crisp-tender, about 3 to 4 minutes; drain and rinse with cold water. Place in a large bowl; add tomatoes, mushrooms, and green pepper. In a small bowl, combine oil, vinegar, garlic, tarragon, salt, pepper, and hot sauce; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Makes 14 servings.
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Saucy Baked Asparagus
1 bunch fresh asparagus, trimmed
Salt and pepper to taste
2 tablespoons butter or margarine
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 400 degrees. Arrange the asparagus on a baking sheet. Coat with nonstick cooking spray; season with salt and pepper. Bake asparagus until tender, about 12 minutes.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Makes 4 servings.
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Pasta with Asparagus
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper, optional
Cook pasta according to package instructions. Heat olive oil in a nonstick skillet. Sauté asparagus in the pan over medium heat until crisp-tender, about 3 minutes. Add chicken broth and sliced mushroom; cook 3 additional minutes. Drain pasta; transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper. Makes 4 servings.
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Pantry Pointers
The ends of asparagus should be removed before cooking. One method to do this is to bend a stalk until it snaps. The end part that breaks off will be the tough part you don’t want to cook. Use this as a guide for cutting the rest.
To check asparagus for doneness, carefully poke a stalk with a knife. Done asparagus will offer a little resistance.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Main Dishes • Side Dishes • Soups and Salads • (0) Contributions • Permalink
Monday, March 03, 2008
Add fiber with kidney beans
Kidney beans blend well with a variety of flavors, making them a good choice for salads, flavorful dishes, and stews. In addition to taste and texture, kidney beans bring soluble fiber and protein to the table.
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Kidney Bean Salad
1 16-ounce can dark red kidney beans, drained and rinsed
2 celery ribs, sliced
2 hard cooked eggs, chopped
2 dill pickles, diced
1/4 cup chopped red onion
1/8 teaspoon pepper
1/4 teaspoon salt
Mayonnaise or Italian dressing
Combine beans with celery, egg, pickle, onion and seasonings. Add mayonnaise or Italian dressing to taste. Makes 6 servings.
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Three-Bean Salad
1 16-ounce can green beans, drained
1 16-ounce can wax beans, drained
1 15-ounce can kidney beans, drained
4 scallions, chipped
1 cup Italian dressing, regular or reduced fat
1 tablespoon granulated sugar
2 cloves garlic, minced
In a large bowl, combine beans. In a small bowl, whisk together Italian dressing, sugar, and garlic. Toss beans with dressing mixture; stir in scallions. Allow to chill in refrigerator at least 1 hour to allow flavors to blend. Makes 4 to 6 servings.
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Easy Red Beans and Rice
1 cup uncooked long-grain white rice
2 cups water
2 tablespoons butter or margarine
1 onion, chopped
1/2 green bell pepper, chopped
16 ounces smoked sausage, thinly sliced
1 15-ounce can kidney beans, drained
1 14.5-ounce can diced tomatoes, undrained
Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. Melt butter in a skillet over medium heat. Stir in onion and green pepper; cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice. Makes 6 servings.
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Taco Salad
1 pound lean ground beef
1 1-ounce package taco seasoning mix
1/2 14.5-ounce package nacho-flavor tortilla chips
2 cups shredded Cheddar cheese
1/2 15-ounce can kidney beans, drained
1/2 cup ranch-style salad dressing
Chopped tomato, lettuce, and green onion
Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat. Makes 6 servings.
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Pantry Pointers
One cup of dried beans will yield approximately 3 cups of cooked beans.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 25, 2008
For lean protein, serve fish
Fish is one of the leanest sources of protein available. For the most health benefits, avoid batter-coated, fried products, such as fish sticks and choose fresh fish or fish that’s frozen when fresh (nonprocessed).
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Tilaipa Veracruz
1 14.5-ounce can diced tomatoes with green chilies, undrained
2 tablespoons sliced pimento-stuffed green olives
1 teaspoon lemon juice
1 clove garlic, minced
4 5-ounce fresh or thawed tilapia fillets, about 1/2-inch thick
2 teaspoons olive oil
Hot cooked rice, optional
In a medium bowl stir together tomatoes, olives, lemon juice, and garlic; set aside. In a large skillet, heat oil; add fish. Cook for 3 minutes; turn fish. Pour tomato mixture over fish. Cook until fish flakes with a fork and sauce thickens slightly, about 2 to 5 additional minutes. Serve with hot cooked rice if desired. Makes 4 servings.
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Maple Salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon uncovered until easily flaked with a fork, about 20 minutes. Makes 4 servings.
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Almond-Topped Fish
1 tablespoon butter or stick margarine
1 small onion, thinly sliced
4 6-ounce fillets fresh or thawed cod or haddock
1/2 teaspoon seasoned salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise, regular or fat free
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted
Preheat oven to 400 degrees. Place butter in a 13x9-inch baking dish; place in oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill, and pepper. Combine the Parmesan cheese, mayonnaise, parsley, and lemon juice; spread over fish. Bake, uncovered, until fish flakes easily with a fork, about 18 to 20 minutes. Sprinkle with almonds. Makes 4 servings.
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Pantry Pointers
To toast almonds, place almonds in a small saucepan over low heat. Toast until lightly browned, tossing frequently, about 5 to 10 minutes.
The doneness of fish can be tested with a meat thermometer. Fish is done when the internal temperature reaches 145 degrees.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 11, 2008
Blanket your pasta in red
Whether you’re making a meal for Valentine’s Day or a regular evening dinner, pasta with sauce makes a delicious meal. For a special dinner, serve pasta with a salad and thick slices of bread.
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Marinara Sauce
2 14.5-ounce cans stewed tomatoes
1 6-ounce can tomato paste
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
In a food processor place Italian tomatoes, tomato paste, minced garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally. Makes 8 servings.
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Blended Pasta Sauce
1 16-ounce can whole tomatoes
5 cloves garlic, peeled
3 tablespoons olive oil
1 onion, chopped
1 pound mushrooms, sliced
1 16-ounce can crushed tomatoes
8 ounces tomato paste
1 green bell pepper, chopped
2 tablespoons dried oregano
1 tablespoon dried basil
In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium-high heat. Put onion and mushroom in and sauté until onion is soft, about 5 minutes. Place in pot the blended tomatoes, crushed tomatoes, tomato paste, green peppers, oregano, and basil. Bring to boil; reduce heat to low and cover. Simmer, stirring occasionally, until sauce reduces to desired thickness, about 1 to 2 hours. Makes 4 servings.
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Meaty Pasta Sauce
1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
2 6-ounce cans tomato paste
2 6.5-ounce cans tomato sauce
1/2 cup water
2 tablespoons granulated sugar
1-1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1-1/2 hours, stirring occasionally. Makes 16 servings.
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Pantry Pointers
When serving sauce on pasta, leave a little cooking water clinging to the pasta. This helps the sauce coat the pasta more evenly.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 28, 2008
Spice up the Super Bowl with salsa
The Super Bowl is an opportunity to combine three favorite American traditions: football, friends, and food. Dips and chili are traditional favorites at this event, and when you begin with a jar of salsa these dishes are as easy as they are tasty.
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Salsa Chili
2 pounds ground beef
1/2 onion, chopped
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
2-1/2 cups tomato sauce
1 8-ounce jar salsa
4 tablespoons chili seasoning mix
1 15-ounce can light red kidney beans
1 15-ounce can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion; sauté until meat is browned, about 10 minutes. Drain grease, if desired. Add pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. Makes 8 servings.
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Seven-Layer Taco Dip
1 1-ounce package taco seasoning mix
1 16-ounce can refried beans
1 8-ounce package cream cheese, softened
1 16-ounce container sour cream
1 16-ounce jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
1 6-ounce can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions, and lettuce over the salsa; top with Cheddar cheese. Garnish with black olives. Makes 56 servings.
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Warm Salsa and Cheese Dip
1 16-ounce container sour cream
1 8-ounce package cream cheese, softened
1 1-ounce package taco seasoning mix
2 cups shredded Pepper Jack cheese
1 cup salsa
1 teaspoon dried oregano
Salt and pepper to taste
Preheat oven to 350 degrees. In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, oregano, salt, and pepper. Transfer to a 9x13-inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven until cheese is melted, about 10 minutes. Makes 48 servings.
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Pantry Pointers
Allow guests to customize their chili with a variety of garnishes. Offer shredded cheese, minced onion, hot sauce, and sour cream.
Mix a mashed avocado with 1 cup of salsa for a quick dip. Serve with tortilla chips.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • (0) Contributions • Permalink
Monday, January 14, 2008
Have versatile pork chops for dinner
Whether cooking in a skillet or baked in the oven, pork chops are perfect for an easy and tasty meal.
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Honeyed Pork Chops
2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
Preheat oven to 325 degrees. Heat the oil in a skillet over medium heat; brown chops about 4 minutes on each side. Transfer to a baking dish. In a bowl, mix honey, water, soy sauce, onion, ginger, and pepper; pour over pork chops. Bake until pork reaches an internal temperature of 160 degrees, about 1 hour. Makes 6 servings.
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Pork Chops and Wild Rice
1 tablespoon vegetable oil
6 pork chops
1 cup uncooked wild rice, rinsed
1-1/2 cups water
1 8-ounce can mushrooms
1 tablespoon chicken bouillon granules
1 10.75-ounce can condensed cream of mushroom soup
Preheat oven to 350 degrees. Heat oil in a skillet over medium heat. Brown pork chops 4 minutes on each side. Spray a large 9x13-inch casserole dish with nonstick spray. Sprinkle rice evenly in bottom of dish; add water and mushrooms. Sprinkle with bouillon. Arrange the chops in dish; spoon soup over chops and rice. Bake, covered, until rice is tender and pork reaches an internal temperature of 160 degrees, about 1-1/2 hours. Makes 4 servings.
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Skillet Pork Chop Meal
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick)
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/4 teaspoon pepper
4 potatoes, thinly sliced
2 medium onions, sliced
2 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Coat the chops with flour; place in skillet. Brown 4 minutes on each side. In a small bowl, mix the Parmesan cheese, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
In a small bowl, dissolve bouillon in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet; reduce heat to low. Simmer until vegetables are tender and pork reaches an internal temperature of 160 degrees, about 40 minutes. Makes 4 servings.
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Pantry Pointers
When cooking pork, it’s best to check for doneness with a meat thermometer. If one is not available, cook until juices run clear.
The Practical Pantry ©2008 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 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
Monday, November 19, 2007
Bake your holiday leftovers
Thanksgiving wouldn’t be the same without a refrigerator overflowing with leftovers. Think of all that ready-to-use turkey as your reward for all your hard work on Thanksgiving. For lunch on Friday, turkey sandwiches usually hit the spot. After that, some creativity is needed to keep everyone excited about turkey. Try putting a few classic ingredients together into a tasty one-dish meal.
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Turkey Pot Pie
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 10.75-ounce can condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
Pastry for 9-inch double-crust pie
1 tablespoon milk
Preheat oven to 350 degrees. In a skillet over medium heat, sauté carrots, onion, celery, thyme, and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup, and green beans to the vegetable mixture; mix well. Line a 9-inch pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake until golden brown, about 55 to 65 minutes. Serve warm. Makes 6 servings.
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Thanksgiving Leftover Casserole
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 12-ounce can evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
2 tablespoons butter or margarine
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes
Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water; season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey; sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture. Bake until heated through, about 45 minutes. Makes 8 servings.
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Pantry Pointers
Use turkey in your favorite recipes calling for cooked chicken. When you run out of turkey, substitute cooked chicken in your favorite turkey recipes.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 05, 2007
Some things are better from scratch
Whether you are making a family dinner at home or a potluck dinner to go, lasagna is sure to please. And while it takes a while to assemble lasagna, it’s not as difficult to prepare as it may seem. If you don’t let the long list of ingredients scare you off, you’ll be in for a wonderful meal.
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Lasagna
3/4 to 1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
2 6-ounce cans tomato paste
2 8-ounce cans canned tomato sauce
1/3 cup water
2 tablespoons granulated sugar
1-1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/4 teaspoon salt
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
In a Dutch oven or large pot, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1/2 teaspoon salt, and pepper. Simmer, covered, for about 1-1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles according to package instructions. Drain noodles, and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg and 1/4 teaspoon salt. Preheat oven to 375 degrees.
To assemble, spread 1-1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with 1 cup of shredded mozzarella. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil. To prevent sticking, spray foil with cooking spray before putting it on the lasagna.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Makes 12 servings.
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Pantry Pointers
To reduce the fat in lasagna, use ground turkey meat and low-fat cheeses.
When cooking pasta, boil plenty of water. This reduces the chances that the pasta will stick together and it helps the pasta cook more evenly.
When a recipe calls for “al dente” pasta, cook it until it is tender but still has a bite to it. If the pasta is mushy, it’s overcooked.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 24, 2007
Keep lunch out of the trash
When preparing lunches for kids, get them involved. Children tend to eat more of their lunches when they have a say in its preparation. Weekly menus also can help, as can asking kids in the evening what they might like to bring for lunch the next day. With a little planning, you can send your child to school with a lunch that won’t go uneaten.
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Ham Roulette
1 8-ounce package cream cheese, softened
4 dill pickles, chopped
2 tablespoons prepared mustard
3 tablespoons chopped fresh chives, optional
5 slices ham
In a small bowl, mix together the cream cheese, pickles, mustard, and chives. Spoon 1/5 of the mixture onto each ham slice, then roll ham slices up carefully. Wrap each roll in aluminum foil, and refrigerate for at least 2 hours. When you are ready to serve, unwrap the ham ‘roulettes’, and slice. Serve chilled. Makes 8 servings.
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With these sandwiches in the freezer, you’ll be prepared for last-minute lunches, Just put a frozen sandwich in a lunch bag in the morning and it will be thawed by lunch.
Hot Dog Sandwiches
6 hot dogs, minced
1/2 cup dill pickle relish
1/4 cup chili sauce
2 tablespoons prepared mustard
12 slices bread
In a small bowl, combine hot dogs, relish, chili sauce and mustard; mix well. Spread on six slices of bread; top with the remaining bread Freeze for up to 2 months. Remove from the freezer at least 4 hours before serving. Makes 6 servings.
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This sandwich filling will keep in the refrigerator for 4 to 5 days if stored in a covered container.
Bologna Salad Sandwiches
1-1/2 pounds bologna or ham, ground
1 to 1-1/4 cups mayonnaise
3/4 cup sweet pickle relish, well drained
3 tablespoons chopped onion
1 tablespoon Worcestershire sauce
30 slices bread
15 slices process American cheese
Lettuce leaves, optional
In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired. Makes 15 sandwiches.
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Pantry Pointers
Frozen juice boxes make great ice packs for school lunches because they help keep the food cold and, since they thaw by lunch, provide a cold drink for your child. Just make sure you wrap the food good to prevent sogginess as the box may sweat as it thaws.
To prevent bread from getting soggy, pack vegetables and condiments separately and then add to the sandwich just before eating.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 13, 2007
Grill your chicken breasts
As much as grillers love to cook burgers, sometimes dinner needs to be a little lighter. Chicken breasts have fewer calories and a lot less fat than red meat. But family members sometimes can complain that chicken is boring, especially if it’s prepared often. With the help of a marinade or a coating, chicken easily goes from bland to delicious.
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Easy Grilled Chicken
4 skinless, boneless chicken breast halves
1 cup fat free Italian-style dressing
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 zucchini, cut into thick slices
Lightly oil grill grate; preheat grill for medium heat. Place chicken breasts in large resealable bag. Add 3/4 cup Italian dressing and seal. Let marinate for 10 minutes. Meanwhile, put green pepper, red pepper, and zucchini into another resealable bag; add remaining dressing. Grill chicken and vegetables over indirect heat until chicken juices run clear and vegetables are tender, about 10 to 15 minutes, turning occasionally. Makes 4 servings.
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Grilled Lemon Chicken Breasts
4 skinless, boneless chicken breast halves
1/2 cup lemon juice
1/2 teaspoon onion powder
Ground black pepper to taste
Seasoning salt to taste
2 teaspoons dried parsley
Lightly oil grill grate; preheat for medium-high heat. Dip chicken in lemon juice; sprinkle with onion powder, ground black pepper, seasoning salt, and parsley. Discard any remaining lemon juice. Grill until juices run clear, about 10 to 15 minutes per side, turning occasionally. Makes 4 servings.
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Mexican Chicken Breasts
1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 envelope taco seasoning
8 4-ounce skinless, boneless chicken breast halves
Lightly oil grill grate; preheat grill for medium heat. In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. Grill, uncovered, until seared one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade. Makes 6 to 8 servings.
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Pantry Pointers
Vegetables such as peppers, onions, mushrooms, corn on the cob and summer squash cook well on the grill.
To get the best flavor from grilled vegetables, rub the vegetables with olive oil or vegetable oil or toss them with a light marinade prior to grilling.
For best results when grilling chicken, check for doneness with a meat thermometer. Chicken breasts are done when the thermometer registers 170 degrees.
When plain chicken is on the grill, prepare a sauce or salsa for topping it.
Monday, August 06, 2007
Bite into fresh sugar snap peas
Sugar snap peas are a versatile vegetable because they are good raw, stir-fried, steamed, or roasted. Since the pods are edible, they don’t require a lot of preparation. Just remember that some mature pods may need to be “stringed,” which means removing the membranous string that runs along the top of the pod.
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Flavorful Sugar Snap Peas
1 pound fresh sugar snap peas
1 tablespoon vegetable oil
1/2 cup finely chopped fully cooked ham
1 garlic clove, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, bring 1 inch of water and peas to a boil. Reduce heat; cover and simmer until crisp-tender, about 3 to 4 minutes.
Meanwhile, heat oil in a large skillet; add the ham, garlic and thyme. Cook and stir for 2 minutes. Drain peas; add to skillet and sauté for 2 minutes. Season with salt and pepper. Makes 8 servings.
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Roasted Sugar Snap Peas
1/2 pound fresh sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
Salt to taste
Preheat oven to 450 degrees. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and salt. Bake until tender but firm, about 6 to 8 minutes. Makes 4 servings.
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Shrimp and Sugar Snap Peas
1 16-ounce package uncooked linguini pasta
2 tablespoons olive oil
1/4 teaspoon dried chili flakes, or to taste
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 pound fresh sugar snap pea pods
2 large cloves garlic, minced
1-1/2 cups dry white wine
1 tablespoon butter or margarine
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil
Cook pasta according to package directions. Drain, reserving 1/4 cup liquid.
In a skillet, heat the olive oil and chili flakes over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
Pour the wine into the skillet; bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the skillet; stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve. Makes 6 servings.
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Pantry Pointers
When buying snap peas, choose bright green, flat, tender pods. Store in the crisper drawer of your refrigerator for up to three days.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com