Main Dishes
Monday, August 04, 2008
Make a pie with eggs
Eggs are an economical source of protein, vitamins, and minerals and ought to be used for more than baking and scrambling. These baked dishes are perfect by themselves for breakfast or brunch, or paired with a salad and bread for a hearty dinner.
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Quickie Quiche
2 cups milk
4 eggs
3/4 cup biscuit baking mix, such as Bisquick
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 10-ounce package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces (1 cup) shredded Cheddar cheese
Preheat oven to 375 degrees. Lightly grease a 10-inch quiche dish. In a large bowl, beat together milk, eggs, baking mix, butter, and Parmesan cheese. Batter will be lumpy. Stir in broccoli, ham, and Cheddar cheese. Pour into prepared quiche dish. Bake until eggs are set and top is golden brown, about 50 minutes. Makes 8 servings.
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Spinach Frittata
1/2 cup julienned sweet red pepper
1/2 cup chopped onion
2 tablespoons olive or vegetable oil
3 eggs
1/2 cup milk
1 cup chopped cooked chicken
1/2 cup thawed frozen chopped spinach, squeezed dry
4 ounces (1/2 cup) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, sauté the red pepper and onion in oil until tender. In a bowl, beat eggs and milk. Stir in chicken, spinach, mozzarella and Parmesan cheeses, salt, and pepper. Add to the skillet. Cover and cook over medium heat until completely set, about 7 to 10 minutes. Cut into wedges. Makes 4 servings.
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Individual Breakfast Pies
3/4 pound breakfast sausage
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 12-ounce can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
4 ounces (1/2 cup) shredded Colby-Monterey Jack cheese
Preheat oven to 400 degrees. In a large, deep skillet over medium-high heat, combine sausage, onion, and green pepper. Cook until sausage is evenly brown. Drain and crumble; set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out; line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. Bake until filling is set, about 18 to 20 minutes. Makes 10 servings.
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Pantry Pointers
If you don’t have a quiche pan, use a glass pie pan, preferably one with higher sides.
Always let quiche or frittata stand for 5 to 10 minutes before cutting.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 21, 2008
Spice up your grilled salmon
Salmon fillets and salmon steaks are great on the grill, making them an excellent choice for a summer meal. And since salmon contains relatively high amounts of omega-3 fatty acids, it can be part of a meal you can feel good about.
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Lime Grilled Salmon Steaks
1/4 cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 salmon steaks
Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Lightly oil outdoor grill grate; preheat grill for medium heat. Remove the salmon from marinade, and shake off excess. Discard remaining marinade. Grill until the fish flakes easily with a fork, about 5 to 10 minutes per side depending on thickness. Makes 4 servings.
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Glazed Salmon Fillet
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/8 teaspoon sesame oil
1 1-1/2 pound salmon fillet
In a bowl, combine soy sauce, sugar, red pepper flakes, ginger, and oil. Lightly oil outdoor grill grate; preheat grill for medium heat. Grill salmon, covered, until salmon flakes easily with a fork, about 5 to 10 minutes per side depending on thickness, basting frequently with glaze. Makes 6 servings.
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Spicy Salmon Steaks
1/4 cup balsamic vinegar
1/4 cup chili sauce
1/4 cup packed brown sugar
3 garlic cloves, minced
2 teaspoons minced fresh parsley
1.4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes, optional
4 6-ounce salmon steaks
Lightly oil outdoor grill grate; preheat grill for medium heat. In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley, ginger, cayenne pepper, and red pepper flakes. Grill salmon, covered, until salmon flakes easily with a fork, about 5 to 10 minutes per side, brushing occasionally with sauce. Makes 4 servings.
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Pantry Pointers
Before starting the grill to cook salmon, brush the grill with a thin coat of cooking oil such as canola. This will help prevent the salmon from sticking to the grill. Spraying the grill with nonstick cooking spray also works.
When checking salmon with a meat thermometer, the internal temperature reach 140 to 145 degrees.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 30, 2008
Serve American cheese for an American holiday
American cheese may not be the most flavorful of cheeses, but it has a gooey texture that melts easily. Because of its characteristics, it’s great in dips and sauces as well as on burgers and sandwiches.
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Hoagie Dip
1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping
Tear the ham, salami, and American cheese into small pieces. Place in a large bowl. In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion. Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping. Makes 16 servings.
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Old-Fashioned Cheese Potatoes
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups milk
1-1/2 cups shredded American cheese
6 medium potatoes, peeled and thinly sliced
Preheat oven to 350 degrees. In a saucepan, melt butter. Add flour, salt, and pepper; cook and stir until a thick paste forms. Gradually add milk. Cook and stir until the mixture begins to thicken. Add cheese; cook and stir until melted. Place potatoes in a greased 9x2-inch baking dish. Pour sauce over potatoes. Bake, uncovered, until potatoes are tender, about 1 hour. Makes 8 servings.
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This burger also is good when topped with bacon.
All-American Burgers
1 pound lean ground beef
1/4 cup ketchup
1 tablespoon hamburger seasoning, such as McCormick Grill Mates
1 teaspoon Worcestershire sauce
4 slices American cheese
4 hamburger rolls
Mix ground beef, ketchup, hamburger seasoning, and Worcestershire sauce in a bowl. Shape into four patties. Grill patties over medium heat until burgers reach an internal temperature of 160 degrees, about 4 to 6 minutes per side. Add cheese slices to each burger one minute before cooking is completed; toast buns on the grill, open side down, about 30 seconds. Serve burgers on toasted buns. Makes 4 servings.
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Pantry Pointers
Always check the expiration date on American cheese before purchasing. Wrapped American cheese slices keep well for several weeks in the refrigerator.
Good substitutes for American cheese are Cheddar and Swiss cheese. However, substituting one cheese for another will change the flavor of the dish.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 16, 2008
Spice up meatless meals
We’re often told that eating just one vegetarian meal a week is good for our health. As the price of meat keeps going up, eating more vegetarian meals also will be good for our food budgets. But meatless doesn’t have to mean boring, especially when a few seasonings can spice things up.
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Sweet and Sour Kidney Beans
1 8-ounce can unsweetened pineapple chunks
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1/4 cup white vinegar
2 tablespoons soy sauce, regular or reduced sodium
1 medium onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 medium carrot, sliced
1 garlic clove, minced
1 16-ounce cans kidney beans, rinsed and drained
1 medium tomato, cut into 1-inch cubes
Hot cooked rice
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch, and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside.
In a large nonstick skillet coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender, about 5 minutes. Add garlic; stir-fry 1 minute longer. Add the beans, tomato, and reserved pineapple. Cook and stir until heated through, about 3 minutes. Stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir until thickened, about 1 to 2 minutes. Serve with rice if desired. Makes 4 servings.
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This is an easy version of a popular Indian dish.
Chana Masala
1/2 teaspoon dried ginger
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 15-ounce can diced tomatoes with green chilies, undrained
1 15-ounce can chickpeas, drained
Hot cooked rice, optional
In a small bowl, combine ginger, coriander, cumin seeds, cumin, turmeric, and paprika; set aside. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until onion softens, about 3 minutes. Add spice mixture; cook 1 minute, stirring constantly. Add tomatoes and chickpeas; reduce heat to low. Cook until thickened, about 30 minutes. Serve with rice if desired. Makes 4 servings.
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Pantry Pointers
Paprika is made from dried and ground red peppers. Most recipes that call for paprika are calling for Hungarian paprika. This variety is sweet, holds a lot of flavor, and often is the least expensive of the paprikas.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 09, 2008
Give Dad a beer-themed day
When Father’s Day comes around, it’s nice to be able to make Dad some of his favorite foods and to serve them along with his favorite beverages. If beer is one of your dad’s favorite beverages, you can create a tempting celebration by cooking and baking with his preferred brand.
If you want the flavor of beer without the alcohol, try substituting non-alcoholic beer. Although that will work in most recipes, remember that the flavor and texture of the final product may be different.
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This bread is good served with butter, dip, or cheese spread.
Easy Beer Bread
1 12-ounce can or bottle beer
3 cups self-rising flour
3 tablespoons granulated sugar
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan; set aside. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into prepared pan. Bake until top becomes crunchy, about 50 to 55 minutes. Makes 12 servings.
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Beer Brats
4 12-ounce cans or bottles beer
1 large onion, diced
10 bratwurst
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat; lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Grill bratwurst, turning once, until they reach desired doneness, about 5 to 10 minutes. Makes 10 servings.
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Beer Cake
1 18.25-ounce package yellow cake mix
1 3.5-ounce package instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan; set aside. In a large bowl, combine cake mix and pudding mix. Add beer and vegetable oil; mix lightly. Add eggs; beat at high speed until mixture is thick, creamy, and smooth. Pour into prepared pan. Bake for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired. Makes 12 servings.
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Pantry Pointers
To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Breads • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, May 26, 2008
Pair canned clams with pasta
Few ingredients have as bad a reputation as canned clams. Flip on any cooking show on television, and you’ll see chefs advocating nothing but fresh clams. But canned clams are convenient, and when used properly they can be part of a delicious meal. Their ease of preparation makes them a perfect companion to pasta.
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Pasta with Vegetable Clam Sauce
1 10-ounce can whole baby clams
2 teaspoons olive oil
1/4 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
2 cloves garlic, minced
1 cup chopped tomatoes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked pasta, such as fettuccine or rotini
Drain clams into a measuring cup; add enough water to clam juice to make 1 cup. Set aside.
Heat oil in a large, nonstick skillet over medium-high heat. Add onion, carrot, celery, and garlic; sauté until onion softens, about 3 minutes. Add reserved clam juice, tomatoes, basil, salt, black pepper, and red pepper; increase heat and bring to a boil. Reduce heat and simmer until slightly thickened, about 20 minutes.
Cook pasta according to package directions to desired doneness; drain. Stir clams into sauce; cook until heated through, about 1 to 2 minutes. Pour sauce over pasta and gently toss. Makes 4 servings.
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Linguine with White Clam Sauce
1 16-ounce package linguini pasta
1 tablespoon olive oil
3 cloves garlic, minced
2 6.5-ounce cans minced clams, drained, juice reserved
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cook pasta according to package directions to desired doneness; drain. Meanwhile, heat olive oil and garlic in a medium saucepan over medium heat until garlic is translucent, about 2 minutes. Add reserved juice, parsley, salt, and pepper. Increase heat and bring to a boil. Reduce heat; add clams and simmer for an additional 3 minutes. Toss pasta with clam sauce. Makes 6 to 8 servings.
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Pantry Pointers
When cooking pasta, boil plenty of water. This reduces the likelihood that the pasta will stick together and it helps the pasta cook more evenly.
To avoid tough canned clams, always add them at the end of the cooking process.
Canned clams are the basis for great chip dips. Blend a 6.5-ounce drained can with 1 8-ounce package of softened cream cheese. Season with a few dashes of hot pepper sauce and Worcestershire sauce and thin to desired consistency with clam juice.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 19, 2008
Let the BBQ season begin
For a different flavor at your next barbecue, skip the sauce and mix up a dry rub. A rub is a combination of herbs, spices, salt, and sometimes sugar that is rubbed on the outside of meat, poultry, or fish before grilling. Use about 2 tablespoons of rub for every pound of meat to subtlety enhance the flavor of the meat.
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All-Purpose Meat Rub
1/4 cup beef bouillon granules
1/4 cup chili powder
1/4 cup paprika
1 tablespoon sugar
1 tablespoon garlic salt
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon dried oregano
Combine all ingredients in a small bowl. Store in an airtight container in a cool dry place for up to 6 months. Use as a rub for ribs, chicken, or pork. Makes about 1 cup.
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Easy Rosemary Steak Rub
1 teaspoon dried rosemary
1 teaspoon dried minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
In a small bowl, mix rosemary, garlic, salt, and pepper. Rub onto both sides of steaks before grilling as desired. Makes 4 servings.
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Quick Pork Rub
3 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Place pork in a 13x9-inxh dish. Combine brown sugar, garlic powder, chili powder, oregano, and pepper; rub over pork. Cover and refrigerate for up to 3 hours.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat until a meat thermometer reads 160 degrees, about 25 to 40 minutes. Let stand for 5 minutes before slicing. Makes 6 servings.
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Tasty Rib Rub
3 tablespoons brown sugar
1-1/2 tablespoons paprika
1-1/2 tablespoons salt
1-1/2 tablespoons ground black pepper
1 teaspoon garlic powder
In a small bowl, ix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight in the refrigerator. Grill ribs to desired doneness. Makes 8 servings.
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Pantry Pointers
For best results, crush dried herbs before adding them to the rub mixture and allow rubbed meats to marinate in the refrigerator for at least 30 minutes or overnight.
When grilling chicken with the skin on, try working the rub mixture under the chicken’s skin. This makes the meat more flavorful and helps prevent the herbs and spices from burning while on the grill.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 12, 2008
Crunch into bok choy
Bok choy might look like one of the more unusual vegetables in the grocery store, but it’s a member of the common cabbage family. It’s simple to cook by steaming, boiling, or stir-frying.
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Bok Choy and Bacon
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
Salt to taste
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes, and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Cook for 4 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon; season with salt. Serve hot. Makes 4 servings.
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Garlicky Baby Bok Choy
2 tablespoons butter or margarine
4 teaspoons minced garlic
12 baby bok choy
2 cups chicken broth or stock
Melt butter in heavy large skillet over high heat. Add garlic; sauté 1 minute. Add bok choy and broth; simmer until bok choy is tender, turning occasionally, about 8 minutes. Makes 6 servings.
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Pork Chop Suey
1 pound pork tenderloin
1/4 cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4-inch strips
1 cup sliced mushrooms
1 8-ounce can water chestnuts, sliced
2 cloves garlic, minced
1/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground ginger
Trim fat from pork; cut into 1-inch pieces. Combine flour and pork in a resealable plastic bag; seal and shake well. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook until browned, about 3 minutes. Remove from pan and keep warm.
Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts, and garlic; stir-fry for 3 minutes. In a bowl whisk together chicken broth, soy sauce, cornstarch, and ginger. Combine pork and broth mixture in skillet, cook until thickened, about 1 minute. Makes 6 servings.
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Pantry Pointers
When selecting mature or baby bok choy, look for stalks that are white and firm and leaves that are green and not wilted.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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
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