Main Dishes
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
Monday, July 23, 2007
Spice up your sandwiches
Curry powder isn’t a spice on its own but rather a mixture of spices. The mix can be as simple as a few spices or as complex as 20 or more. This zesty blend is great for seasoning everything from marinades to meat, and it really can help to punch up a sandwich.
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Curry Chicken Salad
3 skinless, boneless chicken breast halves, cooked and chopped
3 celery ribs, chopped
1/2 cup mayonnaise, regular or low fat
2 teaspoons curry powder
6 sandwich rolls
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder. Serve on sandwich rolls. Makes 6 servings.
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Curried Tuna Melt
1 6-ounce can tuna, drained and flaked
1/4 cup thinly sliced celery
1/4 cup mayonnaise, regular or low fat
2 tablespoons thinly sliced green onions
2 tablespoons raisins
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon curry powder
2 English muffins, split and toasted
4 slices Cheddar cheese
Preheat oven to broil. In a small bowl, combine tuna, celery, mayonnaise, onions, raisins, lemon juice, salt, and curry powder. Spread about 1/4 cup on each muffin half; top with cheese. Broil 4 inches from the heat until cheese is melted, about 1 to 2 minutes. Makes 4 servings.
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Curried Beef Pita Pockets
1 pound ground beef
1 medium onion, chopped
1 garlic clove, halved
1 tablespoon curry powder
1/2 cup water
1 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium tomato, seeded and diced
1 medium zucchini, diced
4 pita pocket breads
In a skillet, brown ground beef with onion, garlic, and curry; drain and discard garlic. Stir in water, salt, sugar, and pepper. Cover and simmer 15 minutes. Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita; serve immediately. Makes 4 servings.
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Curried Egg Sandwiches
4 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise, regular or low fat
1 teaspoon curry powder
Salt and pepper to taste
8 slices bread
Mix mayonnaise and curry powder in a bowl. Gently stir in eggs; season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices. Makes 4 servings.
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Pantry Pointers
To make a mild curry powder, combine 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon mustard seed, and 1/4 teaspoon ground ginger in a blender or food processor. Process until the mixture resembles a fine powder. Store in an airtight container.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 16, 2007
Do more with grapes
Grapes are a popular snack, not just because of their flavor and texture but also because of their health benefits. For less than a hundred calories, a cup of grapes provides beneficial phytonutrients as well as manganese and other vitamins and minerals. But don’t limit this healthy fruit to stand-alone snacks because grapes are good in everything from salads to desserts. Just remember that the skin contains many of the fruit’s nutrients, so only peel them if the recipes specifies it.
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Chicken Veronique
12 to 16 ounces thin-sliced boneless, skinless chicken breasts
1 large lemon wedge
Ground pepper
1 tablespoon butter or margarine
1-1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth or bouillon
1/4 cup dry white wine
1 cup seedless green grapes, halved
Rub chicken breasts with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt butter. Add chicken breasts, a few at a time, so that the pieces do not touch. Sauté 4 minutes, turning once until chicken is lightly browned on both sides. Remove from skillet; keep warm.
In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grape mixture over chicken.
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Pasta and Walnut Fruit Salad
8 ounces uncooked medium shells pasta
1 cup plain yogurt, regular or nonfat
1 tablespoon honey
1/4 cup frozen orange juice concentrate, thawed
1 11-ounce can juice-packed mandarin oranges, drained
1 cup seedless red grapes, cut into halves
1 cup seedless green grapes, cut into halves
1 apple, cored and chopped
1/2 cup sliced celery
1/2 cup walnut halves
Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Makes 6 to 8 servings.
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Cream-Topped Grapes
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
3 cups seedless green grapes
3 cups seedless red grapes
In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping. Makes 8 servings.
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Pantry Pointers
When selecting grapes, look for firm, plump ones attached to stems that are not dry and brittle. Store grapes in the refrigerator in a covered container or plastic bag.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • Soups and Salads • (0) Contributions • Permalink
Monday, July 02, 2007
Beef up your burgers
What would summer be without burgers cooked on the grill? Burgers make a great meal any time because they are convenient, hearty, and appetizing to even the pickiest palette. If you’re getting a little bored with plain burgers, try one of these combinations.
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Chili Burgers
1 pound ground beef
1-1/2 teaspoons chili powder
1 15-ounce can chili with beans
4 hamburger buns, split and toasted
1/2 cup shredded cheddar cheese
1 2.8-ounce can french-fried onions
In a large bowl, combine beef and chili powder. Shape into 4 patties. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops. Makes 4 servings.
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Blue Cheese Burgers
1 pound lean ground beef
2 ounces blue cheese, crumbled
2 tablespoons minced fresh chives
1/8 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 hamburger buns
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into 4 patties.
Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Serve on buns. Makes 4 servings.
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Teriyaki Beef Burgers
1-1/2 pounds lean ground beef
1 8-ounce can water chestnuts, drained and chopped
1/2 cup reduced-sodium soy sauce
1/3 cup reduced-sodium beef broth
2 green onions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
6 lettuce leaves
6 hamburger buns, split
In a large bowl, combine the beef and water chestnuts. Shape into 6 patties. Place in a 13x9-inch dish.
In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side, basting occasionally with reserved marinade. Serve on lettuce-lined buns. Makes 6 servings.
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Pantry Pointers
The best way to test hamburgers for doneness is with a meat thermometer. Burgers should reach 160 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 25, 2007
Stir up a tasty meal
Stir-fries are healthy and light for days when a hearty meal seems like too much, and they cook fast so the time spent over a hot stove is limited.
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Chicken Stir-Fry
4 4-ounce boneless, skinless chicken breasts
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
2 cups broccoli florets
1 cup celery, sliced into 1/2-inch pieces
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth
Hot cooked rice
Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots, and onion until crisp-tender, about 5 minutes. Add chicken broth. Return chicken to pan; cook and stir until thickened and bubbly. Serve over rice. Makes 4 servings.
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Beef Stir-Fry
2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoons vegetable oil
Hot cooked rice
In a small bowl, combing the cornstarch, broth, soy sauce, and pepper until smooth; set aside. In a skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot, and ginger in oil until meat is no longer pink and vegetables are crisp-tender. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Makes 2 servings.
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Stir-Fry Sauce
1/2 cup cornstarch
1/4 cup packed brown sugar
1-1/2 tablespoons minced fresh ginger
4 large cloves garlic, minced
1/4 teaspoon red pepper flakes
2/3 cup soy sauce
1/3 cup rice vinegar
1-1/2 cups chicken or beef broth
2/3 cup dry sherry
In 1-quart jar combine cornstarch, brown sugar, ginger, garlic, and red pepper. Add soy sauce and vinegar; shake until blended. Add broth and sherry; shake well. Store covered in refrigerator up to 2 weeks; shake before using.
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Pantry Pointers
Since stir-fries cook fast, make sure all the food is cut according to the recipe’s instructions before you begin cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 28, 2007
Get out the grill
As the weather gets warmer, our thoughts turn to cooking outside. Just the thought of grilling an evening meal often conjures up images of chicken, steaks, and more. By adding some flavor before grilling, these usual meats can go from ordinary to outstanding. And by cooking a side dish on the grill as well, your kitchen can stay cool and clean.
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Honey Mustard Grilled Chicken
1/3 cup Dijon 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, turning occasionally, until juices run clear, about 18 to 20 minutes. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning. Makes 6 servings.
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London Broil
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
In a small bowl, mix together garlic, soy sauce, ketchup, vegetable oil, black pepper, and oregano. Score both sides of the meat, diamond cut, with cuts about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, place in a plate or zipper-top plastic bag, and refrigerate for 6 hours or overnight. Flip meat every few hours.
Preheat an outdoor grill for high heat, and lightly oil grate. Place meat on the prepared grill. Cook for 5 to 7 minutes per side, or to desired doneness. Makes 8 servings.
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Rice on the Grill
1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup water
1/3 cup ketchup
1 tablespoon butter or margarine
In a 9-inch round aluminum foil pie pan, combine rice, mushrooms, green pepper, onion, broth, and water. Dot with butter. Cover with heavy-duty foil; seal edges tightly. Grill until liquid is absorbed, about 14 to 15 minutes. Fluff with a fork and serve immediately. Makes 6 servings.
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Pantry Pointers
For easy turning and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
When grilling, keep a spray bottle filled with water handy for suppressing the occasional flare-up of flames.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 14, 2007
Stay cool by cooking slow
When the weather gets warmer, staying inside to cook can sound unappealing. While we often associate slow cookers with hearty winter meals, slow cookers free up time for outdoor activities and help keep the kitchen cool.
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Barbecued Pork Chop Dinner
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 28-ounce bottle barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce
Place potatoes and carrots in a 5-quart slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. Cover and cook on low until meat and vegetables are tender, about 8 hours. Makes 8 servings.
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Italian Beef Sandwiches
1 3- to 4-pound boneless beef chuck roast, trimmed
3 tablespoons dried basil
3 tablespoons dried oregano
1 cup water
1 envelope onion soup mix
10 to 12 Italian rolls or sandwich buns
Place roast in a 5-quart slow cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low until meat is tender, about 7 to 8 hours. Remove meat; shred with a fork and keep warm. Strain broth; skim off fat. Serve meat on rolls; use broth for dipping if desired. Makes 10 to 12 servings.
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Chicken with Vegetables
1 cup sliced fresh mushrooms
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
4 celery ribs, sliced
1 cup sliced zucchini
1 cup sliced carrots
1 medium onion, sliced
1 cup tomato juice
1/2 cup chicken broth
1 garlic clove, minced
1/4 teaspoon paprika
Pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
Place mushrooms and chicken in a 3-quart slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until meat juices run clear.
Remove chicken and vegetables; keep warm. Transfer cooking juices to a saucepan; skim fat. Combine the cornstarch and water until smooth; add to the juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over chicken and vegetables; serve over rice. Makes 4 servings.
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Pantry Pointers
Don’t remove the lid of a slow cooker unless necessary. Every time the cover comes off, you lose heat that is equal to 30 minutes of cooking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 30, 2007
Celebrate Cinco de Mayo with salsa
Cinco de Mayo commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. While the holiday provides an incentive to have an elaborate Mexican meal, you can enjoy the flavors of the country in simpler ways. Try using a little salsa in your cooking on the fifth of May.
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Salsa Strips
1 8-ounce tube refrigerated crescent rolls
2 tablespoons Dijon mustard
3/4 cup salsa
1 cup (4 ounces) shredded mozzarella cheese
Minced fresh cilantro, optional
Preheat oven to 350 degrees. Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Bake for 10 minutes. Sprinkle with cheese; bake until golden brown, about 8 to 10 additional minutes. Cool for 10 minutes. Cut each into four strips; sprinkle with cilantro if desired. Makes 16 appetizers.
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Spinach Surprise
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 to 1 cup milk
2 10-ounce packages frozen chopped spinach, thawed
1/2 cup salsa
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 350 degrees. Grease an 8-inch square baking dish; set aside. In a saucepan, sauté onion in butter until tender, about 5 minutes. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Stir in spinach and salsa. Stir in 3/4 cup cheese. Transfer to prepared dish; sprinkle with remaining cheese. Bake, uncovered, until heated through, about 20 to 25 minutes. Makes 4 to 6 servings.
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Salsa Chili
1 pound ground beef
1 medium onion, chopped
1 16-ounce jar salsa
1 15-ounce can pinto beans, rinsed and drained
1 5.5-ounce can tomato juice
Shredded cheddar cheese, diced peppers, sour cream, and sliced green onions, optional
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, and tomato juice; heat through. If desired, garnish with cheese and peppers and serve with sour cream and onions. Makes 4 to 6 servings.
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Pantry Pointers
If you are trying to diet or eat a little healthier, remember that salsa usually is low in calories. And the spices can help take the edge off almost any appetite.
For a quick chip dip, mix 1-1/2 cups salsa with 1 8-ounce package of softened sour cream. For a quick vegetable dip, mix 1-1/2 cups salsa with 2 cups of sour cream.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • Side Dishes • (0) Contributions • Permalink
Monday, April 02, 2007
Have lamb for Easter
Traditional Easter dinners usually revolve around baked ham or leg of lamb. When it comes to deciding between the two, cooks often choose ham because many assume a leg of lamb is difficult to roast. But all leg of lamb needs are a few seasonings and a meat thermometer.
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Leg of Lamb with Gravy
1 3-pound leg of lamb
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup all-purpose flour
Preheat oven to broil. Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme, and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5 to 6 inches from the heat until browned; turn and brown the other side.
Turn oven to 350 degrees. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound. For best results, cook until a meat thermometer reaches 160 degrees for medium or 170 degrees for well-done.
Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1 to 2 additional minutes. Slice lamb and serve with gravy. Makes 6 servings.
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Rosemary Leg of Lamb
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse salt or to taste
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest, and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 375 degrees. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake for 20 minutes; reduce heat to 350 degrees, cover with foil, and roast for 55 to 60 more minutes or to desired doneness. For best results, cook until a meat thermometer reaches 160 degrees for medium or 170 degrees for well-done. Let meat rest for about 10 minutes before carving. Makes 10 to 12 servings.
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Pantry Pointers
Since the structure of a leg of lamb is similar to a ham, you can carve a leg of lamb as you would a baked ham.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 05, 2007
Oven-fry your thighs
Because chicken thighs are moist and tender to begin with, they don’t require a lot of preparation for a tasty meal. For a meal that’s lower in fat, remove the skin from the thighs before baking.
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Ranch-Style Thighs
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons yellow cornmeal
1/2 teaspoon Italian seasoning
6 chicken thighs
1/2 cup Ranch-style salad dressing
Preheat oven to 375 degrees. In a shallow bowl, combine bread crumbs, Parmesan cheese, cornmeal, and Italian seasoning. Put salad dressing in a separate bowl. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-inch baking dish. Bake, uncovered, until juices run clear, about 45 minutes. For best results, verify doneness with a meat thermometer. Makes 3 to 4 servings.
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Oven-Fried Chicken
12 chicken thighs
3 large eggs
1 cup all-purpose flour
1 cup Italian-seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
2 tablespoons vegetable oil or olive oil
Preheat oven to 350 degrees. Place flour in a shallow bowl and mix in salt and pepper. Put the bread crumbs in another shallow bowl and beat the eggs in a third bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated.
Spread oil in a 9x13-inch baking dish that has been coated with nonstick cooking spray. Add the chicken to the dish and sprinkle with paprika. Bake 30 minutes, then turn pieces over and bake until juices run clear, about an additional 30 to 40 minutes. For best results, verify doneness with a meat thermometer. Remove from oven and drain on paper towels. Makes 6 to 8 servings.
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Oven-Fried Chicken Thighs
4 chicken thighs
1/3 cup dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
Preheat oven to 450 degrees. Mix the salt, pepper, and oil in a small bowl. Blend thoroughly. Place chicken in a baking dish that has been coated with nonstick cooking spray. Sprinkle the tops of the chicken with the crumb mixture. Bake until juices run clear, about an additional 30 to 40 minutes. For best results, verify doneness with a meat thermometer. Makes 4 servings.
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Pantry Pointers
If you buy chicken thighs with the skin on but decide to remove it before cooking, grasp the skin with a paper towel and pull the skin off. The paper towel prevents the skin from easily slipping out of your hands, and can be discarded after use.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 26, 2007
Eat more fish
Eating healthy in this day and age can be tricky. It seems like there is a new study out every day telling you to eat one thing and not eat another. One of the studies tells us to eat more fish — particularly fatty, cold-water types such as salmon, mackerel, halibut, and herring. These types of fish contain relatively high amounts of omega-3 fatty acids, which may have a positive influence on a number of heart health factors. Even if you don’t follow such studies, keep in mind that fish is (and always will be) one of the leanest sources of protein available.
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Lemony Foil-Steamed Fish
6 6-ounce fillets fresh or frozen halibut, cod, or trout, thawed
1 tablespoon dried dill weed
2 teaspoons onion powder
1/4 teaspoon paprika
Seasoning salt to taste
1/8 teaspoon lemon pepper
2 teaspoons dried parsley
1/8 teaspoon garlic powder
2 tablespoons lemon juice
Preheat oven to 375 degrees. Cut 6 foil squares, large enough for the size of each fillet. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose.
Place packets on a baking sheet and bake for 30 minutes. Makes 6 servings.
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Salmon steaks are an easy way to get your omega-3s since they are easy to handle and cook. You can omit the onion in this recipe if desired.
Broiled Salmon
4 salmon steaks
1 teaspoons salt
1/4 teaspoon pepper
3 tablespoons lemon juice
3 tablespoons olive oil
1 onion, thinly sliced
Preheat oven to broil. Rinse and dry salmon with a paper towel. Season with salt and pepper. Place half of the lemon juice and olive oil in the bottom of the broiling pan. Place salmon in pan and sprinkle with remaining lemon juice and olive oil. Spread onion slices over salmon. Broil 6 inches from source of heat, turning once, until salmon is cooked through and flakes easily with a fork, about 3 to 6 minutes on each side. Makes 4 servings.
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Pantry Pointers
In most cases, fish is done when it turns white or opaque and flakes easily with a fork. If you are unsure, you can test it with a meat thermometer. When inserted into the thickest part of the fish, the thermometer should read 140 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com