Main Dishes
Monday, June 12, 2006
Make a meal for Dad's heart
Father’s Day is a great time to tell your dad that you hope he’ll be around for many years to come. Making him a heart-healthy meal on his special day may help jumpstart a lifestyle of healthy eating.
- - - - -
Spinach is full of vitamins and minerals, including folate and iron. For a low-fat version, use low-fat or fat-free ranch dressing and sour cream.
Spinach Dip
1 10-ounce package frozen chopped spinach
3 tablespoons grated Parmesan cheese
3 tablespoons ranch salad dressing
1/2 cup sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Cook spinach according to package directions; drain well and chill. Combine all ingredients in a bowl and mix well. Chill before serving. Serve with cut-up vegetables or snack crackers. Makes about 1-3/4 cups of dip.
- - - - -
Salmon is loaded with heart-healthy omega-3 fatty acids.
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 metal 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 until easily flaked with a fork, about 15 to 20 minutes. Makes 4 servings.
- - - - -
Blueberries are filled with antioxidants that are good for the heart. This recipe utilizes fresh blueberries, and because it is made with only one crust it contains less fat than traditional double-crust recipes.
Topless Blueberry Pie
3/4 cup granulated sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 9-inch pie crust, baked
In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes. Add butter and let cool about 5 minutes. Stir in remaining blueberries. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours. Makes 8 servings.
- - - - -
Pantry Pointers
After surprising Dad with a heart-healthy meal, consider going on a nice heart-healthy walk with him. The exercise is beneficial to everyone, and also gives the family a chance to talk without distractions such as television. Just do it around his favorite televised sports because it is, after all, his day.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, June 05, 2006
Let your chicken go nuts
Cashews make a wonderful snack. They are a good source of vitamins and minerals, such as iron, magnesium, and zinc as well as a protein. And while they do contain fat, they are lower in fat than other tree nuts and have no cholesterol. But cashews can be more than a great snack. When paired with chicken, cashews add flavor and crunch to mealtime.
- - - - -
Chicken Cashew Salad
2 cups seashell pasta
1/4 cup packed brown sugar
1 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
Cook pasta according to package directions until al dente; drain and rinse with cold water. In a large bowl, combine brown sugar, salad dressing, lemon juice and vinegar. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving. Makes 6 servings.
- - - - -
Cashew Chicken
3 tablespoons canola or vegetable oil
2 boneless chicken breast halves, cut into bite-sized pieces
1/2 teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery
1 8-ounce can bamboo shoots, drained and diced
1 8-ounce can water chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
Heat oil in a large skillet over medium-high heat. Sauté chicken until golden, then season with pepper. Add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
In a small bowl, whisk cornstarch and water together; blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve. Makes 6 servings.
- - - - -
Pantry Pointers
To toast cashews, preheat the oven to 350 degrees. Place cashews on an ungreased baking sheet and toast until the nuts become golden brown, about 5 to 10 minutes, shaking the baking sheet occasionally. Another method is to place cashews in a large, dry skillet over medium-high heat and toast until golden brown, about 5 minutes, shaking the pan occasionally.
To easily chop cashews, place them on a cutting board and chop them by moving the knife with a rocking motion. When chopping cashews in a food processor, be careful not to process too long or the nuts with turn into a paste.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 22, 2006
Marinate your steak for Memorial Day
May is National Barbeque Month, so serving a grilled meal is a great way to celebrate Memorial Day. Whether your preference is ham, beef, or fish, you can marinate your meat for maximum tenderness at your holiday celebration.
- - - - -
Marinated Ham Steaks
1-1/2 cups pineapple juice
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon ground mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 fully cooked ham steaks (1 pound each)
In a shallow glass container, combine pineapple juice, brown sugar, butter, mustard, garlic, and paprika; mix well. Add ham and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally. drain and reserve marinade. Grill ham, uncovered, over medium-hot heat for 3 to 4 minutes on each side, basting frequently with reserved marinade. Makes 6 servings
- - - - -
Peppered Rib Eye Steaks
2 tablespoons vegetable oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon each salt, garlic powder and lemon-pepper seasoning
1/8 teaspoon each dried oregano, crushed red pepper flakes, ground cumin and cayenne pepper
4 boneless beef rib eye steaks (about 10 ounces each and 1 inch thick)
In a bowl, combine the oil and seasonings; brush over steaks. Grill steaks, covered, over medium heat until meat reaches desired doneness, about 7 to 10 minutes on each side. Baste occasionally with seasoning mixture. Let stand 5 minutes before serving. Makes 4 servings.
- - - - -
Grilled Salmon Steaks
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat grill for high heat. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute. Brush salmon with olive oil. Cook on grill until fish flakes easily with a fork, about 5 to 10 minutes. Turn salmon once, and brush with boiled marinade halfway through cooking time. Makes 4 servings.
- - - - -
Pantry Pointers
For best results, use a meat thermometer to check meat for doneness. The reading for medium steak is 160 degrees, salmon steak is 145 degrees, and ham steak is 140 degrees.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 17, 2006
Turn hard-cooked eggs into salad
Eggs are an economical source of protein, vitamins, and minerals. Hard-cooked eggs are easy to make, easy to store in the refrigerator, and versatile. These salad recipes work whether you’re using up your last few hard-cooked eggs from Easter or just looking for a new way to serve hard-cooked eggs.
- - - - -
Ham and Egg Salad Subs
2 cups chopped fully cooked ham
2 hard-cooked eggs, chopped
1/2 cup mayonnaise, regular or reduced fat
3 tablespoons diced green onions
2 tablespoons diced green pepper
1 tablespoon dill pickle relish
1 teaspoon prepared mustard
1 teaspoon cider vinegar
6 to 8 sub or sandwich rolls, split
3/4 cup shredded cheddar cheese
In a bowl, combine ham, eggs, mayonnaise, green onion, green pepper, relish, mustard, and vinegar; mix well. Place bottom halves of rolls on a baking sheet; spread about 1/4 cup ham mixture on each. Sprinkle each with 2 to 3 tablespoons cheese. Broil until cheese is melted, about 1 to 2 minutes. Replace the roll tops; broil 1 minute longer. Makes 6 to 8 servings.
- - - - -
Macaroni Salad
1 16-ounce package uncooked macaroni
8 hard-cooked eggs, grated
1 6-ounce can black olives, drained and chopped
1 medium red onion, finely chopped
1 10-ounce jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
1/2 cup mayonnaise, or as needed, regular or reduced fat
Salt and black pepper to taste
4 hard-cooked eggs, sliced
Paprika to taste
Cook macaroni according to package directions until al dente; and drain. In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve. Makes 8 servings.
- - - - -
Pantry Pointers
The best way to hard-cook eggs is to place eggs in a large saucepan in a single layer and add enough cold water to cover the eggs by an inch. Cover and place over high heat. When the water comes to a full boil, remove the pan from the heat and let stand for 15 minutes. Rinse eggs in cold water. Cool completely before draining and refrigerating.
When hard-cooked eggs have a greenish ring around the yolk it means they were overcooked or not cooled quickly enough. To avoid this harmless discoloration, use a timer when cooking eggs and chill them in ice water after rinsing them.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 03, 2006
Give them effortless ground beef for dinner
The fewer the ingredients, the easier the recipe. That’s the theory behind abbreviated meal ideas such as those containing five ingredients or less. But such recipes are only easy if the ingredients are readily available. Since ground beef is a staple in many freezers or on shopping lists, it’s a great starting point for a quick and easy meal.
- - - - -
Tangy Beef Turnovers
1 pound ground beef
1 medium onion, chopped
1 16-ounce jar sauerkraut, rinsed, drained, and chopped
1 cup (4 ounces) shredded Swiss cheese
3 8-ounce tubes refrigerated crescent rolls
Preheat oven to 375 degrees. In a nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Add sauerkraut and cheese; mix well. Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake until golden brown, about 15 to 18 minutes. Makes 12 turnovers.
- - - - -
Spicy Ground Beef Stew
1 pound ground beef
2 10.5-ounce cans condensed vegetable beef soup, undiluted
1 10-ounce can diced tomatoes and green chilies, undrained
In a large saucepan, cook the beef over medium heat until no longer pink; drain. Stir in soup and tomatoes; heat through. Makes 5 servings.
- - - - -
This recipe freezes well. Place finished mixture in a greased 8-inch square baking dish; cover and freeze. When ready to use, thaw in refrigerator. Before serving, bake at 350 degrees until heated through, about 35 to 40 minutes.
Beef Mushroom Spaghetti
1 pound ground beef
1 medium onion, chopped
1 15-ounce can tomato sauce
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/4 cup water
1 7-ounce package thin spaghetti, cooked and drained
In a nonstick skillet over medium heat, cook beef and onion until the meat is no longer pink; drain. Stir in tomato sauce, soup, and water. Add cooked spaghetti; mix well. Cook until heated through. Makes 4 servings.
- - - - -
Pantry Pointers
When wrapped well, uncooked ground beef can be stored in the freezer up to 3 months. To speed up meal preparation, buy ground beef in bulk and cook. Freeze in portions immediately after cooking. Use frozen cooked ground beef within 3 months.
Frozen vegetables are great time savers. They taste good, and they don’t require cutting and washing. Keep your freezer filled with these to save on preparation.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 13, 2006
This St. Patrick's Day, eat your beer
March 17 is a day to celebrate all things Irish. Two of the things important to many St. Patrick’s Day celebrations are beer and food. This year, try combining them by cooking a St. Patrick’s Day meal with beer.
- - - - -
Murphy’s Stout Stew
2 pounds lean beef stew meat
1-1/2 cups stout beer, such as Murphy’s Stout
3 tablespoons vegetable oil
2 tablespoons flour
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
2 cups carrot, chopped
1 sprig fresh thyme
1 sprig parsley
1 bay leaf
Salt and pepper to taste
Toss beef with 1 tablespoon of vegetable oil. In a separate bowl, stir together flour, salt and pepper. Dredge beef in mixture and coat completely. Add beef to medium-high heat and brown on all sides. Stir in garlic and onions. Mix tomato paste with small amount of water to dilute; pour into the pan and stir. Reduce heat to medium, and add 1/2 cup of Murphy’s Stout. Cook for 5 minutes.
Add carrots, bay leaf and thyme and pour in remainder of the Murphy’s Stout. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Garnish with parsley, if desired. Serve. Recipe courtesy of Murphy’s Stout beer, part of the Heineken group. For more information please visit http://www.murphys.com.
- - - - -
Murphy’s Red Corned Beef and Cabbage
4 pound corned beef brisket
1-1/2 cups of red beer, such as Murphy’s Red
1 cup brown sugar
2 cloves garlic, minced
1/2 cup of onion chopped
Grounded black pepper to taste, optional
1 medium cabbage, coarsely chopped
Preheat oven to 300 degrees. Place corned beef in a roasting pan. Rub brown sugar on the meat and coat completely. Pour Murphy’s Red over the beef making sure to saturate the brown sugar. Add onion, garlic and black pepper. Cover, and place in preheated oven. Bake for 2-1/2 hours or until fork tender. Remove meat from pan, Add cabbage to remaining liquid in pan and cook until tender. If desired, additional Murphy’s Red can be added to cabbage for added flavor. Serve. Recipe courtesy of Murphy’s Red beer, part of the Heineken group. For more information please visit http://www.murphys.com.
- - - - -
Pantry Pointers
If you have a recipe that uses beer but you don’t want to cook with alcohol, try substituting chicken broth or white grape juice for light beers or beef broth for dark beers. You also can use nonalcoholic beer.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 06, 2006
Make your next fish dish with tilapia
One type of fish making more appearances on restaurant menus and dinner tables is tilapia. Because this lean, firm fish is good baked, broiled, grilled, fried or sautéed, tilapia can bring variety as well as flavor to any meal.
- - - - -
Thai-Style Tilapia
1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
4 4-ounce tilapia fillets
1/8 teaspoon salt
1/8 teaspoon pepper, or to taste
1/2 teaspoon red pepper flakes, or to taste
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, and turmeric. Process until smooth. Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork. Makes 4 servings.
- - - - -
This recipe provides the flavor of fried fish without the fat.
Oven-Fried Tilapia
4 4-ounce tilapia fillets
1/3 cup fine, dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper, or to taste
1 tablespoon vegetable oil
Preheat oven to 450 degrees. Mix the salt, pepper, and oil in a small bowl. Blend thoroughly. Place the fillets in a baking dish that has been coated with no-stick cooking spray. Sprinkle the tops of the fillets with the crumb mixture. Bake until fish is opaque and flakes easily. Makes 4 servings.
- - - - -
Broiled Tilapia
4 tilapia fillets
Juice of 1 lemon (approximately 3 tablespoons)
1 tablespoon butter or margarine, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1/8 teaspoon pepper, or to taste
Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake until the fish until fish is opaque and flakes easily, about 30 minutes. Makes 4 servings.
- - - - -
Pantry Pointers
You can use tilapia in recipe that call for flounder, cod, sod, or orange roughy.
Tilapia does not stand up well to lengthy marinating. If you marinate tilapia, do so for only about 15 minutes.
If frozen tilapia is mushy after it is thawed, discard it.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 06, 2006
Enhance your meals with balsamic vinegar
With or without marinating, vinegar adds flavor to many dishes. When that vinegar is balsamic, it adds a fruity flavor to food—similar to cooking with wine but without the alcohol.
- - - - -
Honey-Glazed Pork Tenderloin
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 pork tenderloins, about 3/4 pound each
Preheat oven to 450 degrees. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar. Place the pork tenderloins in a roasting pan; roast 15 minutes. Remove pork from oven; baste with the honey sauce. Reduce oven temperature to 350 degrees and continue roasting pork until done, about 45 minutes, basting occasionally with the honey sauce. For best results, check pork with a meat thermometer. Pork is done when the thermometer reads 160 degrees. Makes 6 servings.
- - - - -
Braised Balsamic Chicken
6 skinless, boneless chicken breast halves
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 medium onion, thinly sliced
1/2 cup balsamic vinegar
1 14.5-ounce can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Makes 6 servings.
- - - - -
Balsamic Tuna Melt
1 6-ounce can tuna, packed in water, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices bread
2 teaspoons chopped dill pickle
1/4 cup shredded Cheddar cheese
Preheat oven to 375 degrees. Lightly toast bread. In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Pile the tuna mixture onto one bread slice. Sprinkle cheese over the other slice of bread. Bake in preheated oven until cheese is melted and tuna is heated through, about 7 minutes. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately. Makes 1 serving.
- - - - -
Pantry Pointers
Inexpensive bottles of balsamic vinegar do not have the true, rich flavor of more expensive aged vinegars. However, they often work well for marinades and glazes.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 30, 2006
Break out beans for the Super Bowl
The Super Bowl is a great opportunity to combine three favorite American traditions: football, friends and food. And when you focus on hearty food, these elements come together with minimal fuss. Chili is a Super Bowl favorite while bean salad and bean dip make terrific sides and snacks. And because they taste good, you’ll score big points with your guests.
- - - - -
Serve this dip with tortilla chips or raw vegetables.
Bean Dip
2 tablespoons lemon juice
1 15-ounce can pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2 teaspoons minced jalapeno pepper, fresh or canned
1 teaspoon Worcestershire sauce
1/4 teaspoons granulated sugar
Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Store in the refrigerator. Makes 1-3/4 cups.
- - - - -
Easy Three-Bean Salad
1 16-ounce can chickpeas, rinsed and drained
1 16-ounce can red kidney beans, rinsed and drained
1 16-ounce can black beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium carrot, shredded
1 cup Italian dressing, regular or reduced fat
Combine all ingredients in a bowl and mix well. Refrigerate at least 1 hour or until ready to serve. Makes 4 servings.
- - - - -
Beef and Bean Chili
2 pounds ground beef
1 medium onion, chopped
1 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, rinsed and drained
1 15-ounce can dark red kidney beans, rinsed and drained
In a large saucepan over medium heat, combine the ground beef and the onion and sauté until meat is browned and onion is tender, about 10 minutes. Drain grease, if desired. Add black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer until flavors blend, at least 1 hour. Makes 8 servings.
- - - - -
Pantry Pointers
When serving chili, put out bowls of accompaniments such as sour cream, grated cheddar or Monterey jack cheese, minced raw onion, sliced black olives, chopped green chilies or jalapenos, cornbread, tortilla chips, and salsa.
Leftover chili is good on baked potatoes and hot dogs or as a filling for burritos or omelets.
If perishable dips will be left out longer than two hours, place the dip bowl in a larger bowl filled with ice cubes to keep it cold.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • (0) Contributions • Permalink
Monday, January 23, 2006
Use frozen shrimp to make quick, low-fat meals
Meat, chicken, fish. Meat, chicken, fish. Sometimes the choices for dinner can get a little dull. For something easy and different, stock your freezer with shrimp and your pantry with pasta and rice. These ingredients are naturally low in fat, it’s easy to create a healthy meal that perks up dinnertime in a way that few foods can.
- - - - -
Low-Fat Shrimp Scampi
8 ounces uncooked angel hair pasta
1 14.5-ounce reduced-sodium chicken broth
2 garlic cloves, minced
1/4 teaspoon salt-free lemon-pepper seasoning
1/4 cup chopped green onions, divided
1/4 cup minced fresh parsley, divided
1 pound uncooked shrimp, peeled and deveined, thawed if frozen
Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the broth, garlic, lemon-pepper and 3 tablespoons each green onions and parsley. bring to a boil. Add shrimp; cook until shrimp turn pink, about 3 to 5 minutes. Drain pasta and place in a serving bowl; top with shrimp mixture and remaining onions and parsley. Makes 4 servings. Per serving: 353 calories, 3 grams fat, 45 grams carbohydrates, and 2 grams fiber.
- - - - -
Low-Fat Sweet and Sour Shrimp
1 pound cooked shrimp, peeled and deveined, thawed if frozen
1 8-ounce can pineapple tidbits, juice-packed, juice drained but reserved
1 8-ounce can water chestnuts, drained and sliced
1 medium carrot, thinly sliced
1 medium green pepper, cubed
Hot cooked rice
Sauce:
1/2 cup tomato paste
1/2 cup water
1/2 cup reserved pineapple juice
3 tablespoons brown sugar
3 tablespoons white vinegar
Coat a skillet or wok with nonstick cooking spray. Add pineapple, water chestnuts, carrot and green pepper; stir-fry until vegetables are crisp-tender, about 3 to 5 minutes.
In a bowl, combine tomato paste, water, pineapple juice, brown sugar and vinegar. Add to the vegetables, along with the shrimp. Stir until thickened and heated through. Serve over rice. Makes 4 servings. Per serving, not including rice: 244 calories, 1 gram fat, 33 grams carbohydrates, and 4 grams fiber.
- - - - -
Pantry Pointers
Treat fresh, uncooked shrimp like you would fresh fish by using it the same day you purchase it. If you aren’t going to use it immediately and want to freeze the shrimp, it usually is best to cook the shrimp first. Although labeled “fresh,” the shrimp may previously have been frozen.
To thaw frozen shrimp, place in the refrigerator. To thaw quickly, place shrimp in a colander and thaw them out under cold running water for five minutes before using.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 16, 2006
Make mushrooms the star of your meal
Even smaller groceries stores offer mushrooms in various colors, shapes, and textures these days, but button mushrooms remain one of the most popular varieties. They are found fresh all year long in most areas, and canned mushrooms are available whenever fresh ones aren’t. Fresh button mushrooms are good raw in salads and such, but they are more flavorful when cooked.
- - - - -
Cream of Mushroom Soup
1 tablespoon butter or margarine
1-1/2 pounds button mushrooms, sliced
2 garlic cloves, minced
1/4 cup long-grain white rice
3 cups chicken broth
2 cups beef broth
6 scallions, thinly sliced
1/2 cup whipping cream or half-and-half
Melt butter in heavy large pot over medium heat. Add mushrooms; sauté until mushrooms are soft, about 8 to 10 minutes. Add garlic; sauté 1 minute. Add rice, chicken broth, and beef broth to pot; bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes. Cool slightly. Puree half of soup in blender until smooth; return to pot. Stir in scallions and cream. Makes 8 servings.
- - - - -
For best results, check steaks with a meat thermometer. For medium-rare, a meat thermometer should read 145 degrees; for medium, 160 degrees; and for well done, 170 degrees.
Steak and Mushrooms
2 boneless beef sirloin or round steaks (about 5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1 8-ounce package button mushrooms, sliced
Rub both sides of steaks with salt and pepper. Melt butter in a large skillet over medium heat. Add steaks and cook until meat reaches desired doneness. Remove and keep warm. In the same skillet, sauté mushrooms until tender; serve with steaks. Makes 2 servings.
- - - - -
Pantry Pointers
When purchasing a package of button mushrooms, choose ones without visible moisture inside the package.
When purchasing loose button mushrooms, select mushrooms that are dry, are not bruised, and have closed caps. If the caps are open and the gills underneath exposed, they will not keep as long. Store in a paper bag in the refrigerator.
There is some disagreement as to whether or not water can be used to clean mushrooms. Common cleaning instructions involve brushing mushrooms or wiping them with a damp cloth or paper towel. But the amount of water mushrooms absorb is minimal, so you can clean them by putting them in a bowl of water and swishing them around until the dirt comes off. Rinse and pat dry before using.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 09, 2006
Skip the ricotta for these lasagna recipes
Traditional lasagna usually is made with ricotta cheese, but some people don’t care for the taste and texture of ricotta. When it comes to lasagna, a good substitute for ricotta is plain cottage cheese. This milder cheese has a smoother texture and is less sweet than ricotta.
- - - - -
Easy Lasagna
1 16-ounce package cottage cheese
1 egg
1 tablespoon dried parsley
1-1/2 pounds ground beef
1 cup sliced fresh mushrooms
1/2 pound lasagna noodles, uncooked
16 ounces mozzarella cheese, grated
1 cup parmesan cheese, grated
1 28-ounce jar spaghetti sauce
1-1/2 cups hot water
Preheat oven to 375 degrees. Mix cottage cheese, egg, and parsley. Set aside. Brown ground beef and drain off fat. Add spaghetti sauce and mushrooms and heat slowly.
Put about 1-1/2 cups meat sauce in the bottom of a 9x13-inch pan. Layer 1/3 of the noodles, 1/3 of the meat sauce, 1/3 of the cottage cheese mixture, 1/3 of the mozzarella cheese, and 1/3 of the parmesan cheese. Repeat until all of the ingredients are used, ending with parmesan cheese on top.
Add hot water. Cover with foil and bake for 45 minutes. Uncover and bake until noodles are tender and a crust forms on top, about 45 minutes longer. Let stand 10 minutes before serving.
- - - - -
Traditional Baked Lasagna
8 ounces uncooked lasagna noodles
1 pound ground beef
1/4 cup minced onion
1/2 teaspoon garlic salt
1 32-ounce jar spaghetti sauce
1 16-ounce package cottage cheese
16 ounces mozzarella cheese, shredded
Cook noodles according to package directions; drain. In a large skillet over medium heat, sauté ground beef, onions, and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
Preheat oven to 350 degrees. Grease a 9x13-inch glass baking pan. Line bottom of pan with 3 lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used. Bake for one hour. Let stand 10 minutes before serving. Makes 12 servings.
- - - - -
Pantry Pointers
Cottage cheese may be stored in the refrigerator for up to seven days after the sell by date marked on the package. Once opened, store cottage cheese in the refrigerator for up to one week or until the sell by date marked on the package, whichever comes first.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 24, 2005
Break out the pumpkins this Halloween
No matter how you celebrate Halloween, the menu plays a big part. From children’s parties to adult parties to school parties, food is often the focus of the event. While skinned cherry tomatoes make good bloody eyeballs and gelatin makes excellent guts, trick-or-treaters need to eat more than just scary treats and candy. So break out the pumpkin—fresh or canned—for a delicious and seasonal treat.
- - - - -
Since the pumpkin will shrink and shift as it bakes, put the pumpkin on a baking sheet before baking.
Dinner in a Pumpkin
1 medium sugar pumpkin
1-1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1-1/2 teaspoons granulated sugar
1-1/2 teaspoons Italian seasoning
1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups tomato juice
3 cups shredded cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked white rice
Preheat oven to 350 degrees. Wash pumpkin, cut off top, scrape out seeds and discard or save for another use. Place beef in a large, deep skillet. Crumble and cook over medium-high heat until evenly brown. Drain fat; add onion and garlic, sauté 2 minutes. Add sugar, Italian seasoning, salt, pepper, tomato juice and rice; mix thoroughly. Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake until pumpkin is tender, about 2 to 2-1/2 hours. Makes 8 to 10 servings.
- - - - -
Since Halloween revolves around so many sweet treats, this pie offers one item that packs all the flavor of pumpkin pie with less sugar.
Reduced-Sugar Pumpkin Pie
1 9-inch piecrust, unbaked
1 15-ounce can pumpkin
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half and half
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Fit piecrust into a 9-inch pie plate; fold edges under and crimp. In a medium bowl, stir together pumpkin, SPLENDA, brown sugar, cinnamon, ginger, salt, cloves, and half-and-half until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust. Bake until pie is set in the center, about 50 to 60 minutes. Cool completely on a wire rack. Makes 8 servings. Recipe adapted from SPLENDA.
- - - - -
Pantry Pointers
To make your own pumpkin pie spice, combine 1/2 teaspoon cinnamon with 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, October 10, 2005
Marinating turns steak into London broil
London broil is not a cut of meat; rather, it is a method of marinating an inexpensive cut of beef, broiling or grilling it, and then thinly slicing it. Although top round steak and chuck shoulder can be used, flank steak is most commonly used in London broil recipes.
- - - - -
Easy London Broil
1 clove garlic, minced
4 teaspoons soy sauce
1-1/2 teaspoons ketchup
1-1/2 teaspoons vegetable oil
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 pounds flank steak
In a small bowl, mix together garlic, soy sauce, ketchup, vegetable oil, black pepper and oregano. Score steak in diagonal lines on both sides, being careful not to cut more than 1/8 inch into each side of steak. Rub garlic mixture into both sides of the meat. Place meat in a sealable plastic bag and refrigerate for 5 to 6 hours or overnight. Flip meat every few hours.
Preheat broiler. Remove steak from marinade; discard any excess marinade. Broil, 2 to 3 inches from heat, until steak reaches desired doneness, about 5 to 7 minutes on each side. Allow steak to rest 10 minutes before slicing across the grain into thin slices. Makes 4 to 6 servings.
- - - - -
Quick London Broil
1 envelope Italian salad dressing mix
2 tablespoons white wine
2 tablespoons vegetable oil
1-1/2 pounds flank steak
Mix salad dressing mix, wine and oil. Score steak in diagonal lines on both sides, being careful not to cut more than 1/8 inch into each side of steak. Rub both sides of steak evenly with the salad dressing mixture. Place steak in a sealable plastic bag; refrigerate 30 minutes to marinate.
Preheat broiler. Remove steak from marinade; discard any excess marinade. Broil, 2 to 3 inches from heat, until steak reaches desired doneness, about 5 to 7 minutes on each side. Allow steak to rest 10 minutes before slicing across the grain into thin slices. Makes 4 to 6 servings. Adapted from kraftfoods.com.
- - - - -
Pantry Pointers
For best results, use a meat thermometer to check steak for doneness. The reading for a rare steak is 145 degrees, medium is 160 degrees, and well done is 170 degrees. Remember that overcooking toughens the meat.
Recipes using flank steak often call for it to be sliced across the grain. This makes the meat easier to chew because it is cut across the fibers of the meat. For most flank steaks, slicing across the grain means slicing across the width instead of the length.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 03, 2005
October is Celiac Awareness Month
Celiac disease can come on at any age and affects over two million Americans, yet many people remain undiagnosed. In order to call attention to this disease, October was proclaimed Celiac Awareness Month.
A person with Celiac can no longer eat gluten—the type of proteins found in wheat, rye, barley and oats. These proteins are common in American diets, and avoiding them can be tricky. But to decrease Celiac symptoms—abdominal pain, bloating, fatigue and more—adhering to a gluten-free diet is important. The recipes below offer gluten-free version of two comforting dishes; however, before cooking for a person with Celiac always verify that the ingredients are safe for the prescribed diet.
- - - - -
Turkey Tetrazini
8 ounces uncooked rice spaghetti
1 tablespoon olive oil
3 green onions, chopped
2-1/2 cups sliced mushrooms
2 cups cubed cooked turkey or chicken
3 tablespoons dry sherry
1 cup gluten-free chicken broth
1/4 cup light cream or evaporated milk
2 tablespoons cornstarch mixed with 1/4 cup water
1/3 cup grated Parmesan cheese
Cook pasta according to package directions; keep warm. Heat oil in large skillet over medium heat; sauté onions and mushrooms until soft, about 5 minutes. Add turkey or chicken; stir to coat. Add sherry, broth, and cream. Bring to simmer. Add the cornstarch and stir to thicken. Add spaghetti and cheese; stir just until heated. Makes 4 servings.
- - - - -
Yellow Cake
1-1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1-1/4 cups granulated sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Preheat oven to 350 degrees. Grease and rice flour two 8- or 9-inch round cake pans. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake until a toothpick inserted near the center of the cakes comes out clean, about 25 minutes. Let cool completely; frost if desired. Makes 24 servings.
- - - - -
Pantry Pointers
Gluten is used in a large number of processed foods, so it is important to read labels carefully when shopping for someone with Celiac.
For more information, visit the Celiac Disease Foundation website at http://www.celiac.org, the Celiac Disease Support Center at http://www.celiac.com or the Celiac Sprue Association at http://www.csaceliacs.org.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink